may 24 - 30 | 2017
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circulating in wangaratta, myrtleford, bright, mt beauty, beechworth, yackandandah, rutherglen, chiltern and districts
Music for Timor Leste By KYLIE WILSON
SPREADING MUSIC:
Wangaratta man Andy Kimber with some of the ukuleles and sports balls he hopes to bring to Timorese villages during an upcoming trip to Timor Leste. PHOTO: Kylie Wilson
GARDENING WITH
DEBBI
RSPCA
WITH
ATHENA
MOVIE
THE ZOOKEEPER’S
WIFE
WINE TALK WITH
ANITA
CHIRPY notes will ring out from cheerful ukuleles in Timor Leste next month, as Wangaratta resident Andy Kimber travels to the region with at least 20 donated ukuleles, on behalf of Wangaratta’s Friends of Lacluta (FOL). He will be travelling alongside fellow group members Linda Sexton, Karen Jones (Myrtleford) and Terry Karis (Mudgegonga) who will be concentrating on FOL’s various projects in the education, health and alternative energy areas. Andy’s plan is to take donated ukuleles to several places in Timor Leste that are supported by North East friendship groups and leave them with community music leaders. He is looking forward to share his love of music, helping teach local residents how to play a range of traditional and local songs, mainly in the local Tetun language. A passionate musician, Andy believes in the power of all art forms to unite communities. “Art is really important to all people,” he said. “Timorese are a very musical people but they lack basic instruments. “They’re such lovely positive people and despite poverty, they’re very optimistic and smile much of the time.” Andy explained that the Hawaii-developed ukulele seems to have a cultural link to Timor Leste, as ukes were originally based on small Portugese nautical guitars known as machetes or cavaquinho. Four stringed miniature Portugese guitars called violas are among the traditional instruments of Timor and are still made locally, out of local timbers. Ukuleles were also chosen for donations due to their size, durability and ease of transportation, and Andy said they are also an innately cheerful instrument. continued page |
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may 24 - 30 | 2017
MONEY MATTERS
GARDEN HINTS
Maidenhair trees
GET YOUR PAPERWORK READY: The due date for lodgement of self-managed superannuation fund annual returns has been extended.
ATO extends due date for 2015-16 SMSF returns THIS week the ATO announced that it will extend the due date for lodgment of self-managed superannuation fund (SMSF) annual returns for 2015-16 to June 30, 2017. Deputy Commissioner James O’Halloran said the ATO has made this decision as a result of feedback received from professional and industry representatives. “We have heard that many accounting and advisory firms are stretched to meet their usual annual SMSF lodgment commitments, in addition to providing advice to their clients about the superannuation changes
taking effect on July 1,” Mr O’Halloran said. “Accountants, tax agents and SMSF advisers play a key role in ensuring that their SMSF clients are ready for the changes on July 1. They will ensure their clients are in the best position to make informed decisions about their superannuation savings in light of the changes. “Recognising this is a crucial transition period for the SMSF sector as we head towards the most significant superannuation reforms for several years, we have extended the lodgment due date for 2015-16 SMSF annual returns.
“The ATO has taken this step to reduce some of the burden of compliance work so that accountants, tax agents and SMSF advisers can focus on providing appropriate advisory services to their SMSF clients ahead of the changes. “We acknowledge and appreciate the ongoing support tax professionals and SMSF advisers provide, especially at this important time for the sector and the broader superannuation industry.” For more information about lodging SMSF annual tax returns, go to www.ato.gov.au.
A BEAUTIFUL tree, known for its brilliant golden yellow coloured leaves in autumn is the maidenhair tree or ginkgo. The common name, maidenhair tree, refers to the leaves, which resemble those of the maidenhair fern. They have light green fan shaped leaves which change colour during late autumn before they fall. Botanically known as ginkgo biloba, it is the oldest living plant on the earth. Ginkgos were widespread when dinosaurs roamed the earth. Fossilised specimens dating back 270 million years have been found and they have changed little since then. Ginkgo trees are native to China. They are slow growing but live for a very long time; some trees planted at temples are believed to be over 1500 years old. They are very tough, even surviving the atomic bomb drop on Hiroshima during WWII. There is a shrine dedicated to the six ginkgo trees which were at the blast centre. Despite being blown apart, they sent up new shoots from imbedded buds and regrew. They are still alive today. Ginkgo trees are easy to grow. They can be bought as seedlings in pots, advanced trees in large pots, bare rooted trees
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WITH DEBBI GIBSON, HORTICULTURALIST
during June and July or grown from seed. They are large trees, eventually reaching a height of 20-35 metres. Young trees are often tall, slender and sparsely branched with the crown becoming broader as the tree ages. Plant them in full sun to part shade in well-draining soil with added organic matter. Keep young trees well-watered during the summer months until established, after which they are pretty drought tolerant. They need little or no maintenance and have no pest or disease problems. Ginkgo trees are a single sex, either male or female. Male trees produce small pollen cones. After about 20 years, the female trees produce a fruit with foul smelling flesh, but a sweet and edible seed. They are a popular ornamental tree used in parks, gardens and street scapes. They make a fantastic feature tree in a front or back yard, providing wonderful summer shade and brilliant autumn colour. Happy gardening.
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may 24 - 30 | 2017
VETS CORNER
FEATURE STORY
from page |
1
When cats cop a clot A SADDLE thrombus in a cat is a distressing medical condition that can occur very quickly and suddenly in a seemingly healthy animal. A thrombus is the name given to a blood clot that forms within the bloodstream and moves around with the circulating blood. Often animals that form these sorts of clots may have an underlying heart condition that is contributing to formation of clots. These clots can get lodged or caught in a vessel and cause an array of problems throughout the body. A saddle thrombus is the term given to a particular type of clot which arises in the heart and gets caught in one of the main branches of the aorta. The aorta is a huge artery that exits the heart to pump blood around the body. From its exit point at the heart it travels down the back of the cat until it reaches the level of the pelvis where it
divides in two and is the main blood supply to the hind legs. It is at this bifurcation of the aorta that the moving thrombus (clot) gets lodged or ‘saddled’, hence the name. When the blood supply to the cat’s hind end is compromised due to the blocked vessels the muscles and nerves in the hind legs do not receive vital oxygen and nutrients. The legs become cold and the muscles start to swell and become extremely painful. Often the cat will not be able to move its limbs properly, will drag one or both of its hind legs or will have complete paralysis of the hind legs. The footpads and skin may turn a dusky purple/blue due to a lack of oxygen. The condition is extremely painful so the affected cat may yowl or have fast open mouth breathing. Treatment involves pain relief, treatment of shock and blood thinning medication
to try and ‘dissolve’ the thromboembolism. Often, investigation of underlying heart problems and subsequent treatment is also required. This condition is an emergency and if you notice any of these sorts of signs in your cat you should seek veterinary attention immediately. Dr. Kirri Solly-Slade DVM, veterinarian
HAPPY SONG: Children in Timor Leste enjoying playing the ukulele.
“It’s such a happy, positive sound,� he said.  Andy said his upcoming trip and call for ukulele donations, coincided with the 10th anniversary of Wangukes (the Wangaratta Ukulele Band), and that group has donated $200 to Friends of Lacluta towards the purchase of six new ukuleles for the project. Wangukes has bought a smaller number of ukes before, for previous Timor trips. Andy said that while there was a long history of occupation and war in Timor Leste which ended in 1999, this year was particularly important, being the 75th anniversary of Australia’s first commandos, known as the Sparrow Force, being sent into then Portugese Timor to fight the Japanese alongside the Timorese and successfully hold back an expected invasion of Australia. The small but powerful Australian force was withdrawn in late 1942 by boat, but the locals kept fighting, and tens of thousands of Timorese people died in the remaining three years of the war. Andy said the Aussie commandos
PETS CORNER THIS week’s pet of the week at Wangaratta RSPCA is Athena, a female German shorthair pointer cross who is one year old and black/white in colour. To see more animals up for adoption at the Wangaratta RSPCA, visit the shelter in Connell Street or phone (03) 5722 2874.
promised at the time of their leaving that they would not forget their mates. “It’s a hidden story,� he said. “Timor is one of the three or four most traumatised societies in the world since that World War II campaign. “We need to remember what happened.� Andy said that Friends of Lacluta is very proud of the many ongoing projects it carries out in Timor Leste with friends there, all aimed towards building stronger and more resilient communities in the area as the years go by, as well as helping to rebuild local infrastructure. Anyone who has small ukuleles they would like to donate, even if they need small repairs, are welcome to contact Andy on (03) 5721 7922 or 0439 029 749. You can also email him on andynumbat@gmail.com. Donations are preferred by the end of May, as the trip is scheduled for mid June, although further donations can be made to be stored for future trips. Andy said he hoped to expand the “Ukuleste� project in years to come.
"UTUMN (ARDEN 1ROJECTS 1ARK -ANE /URSERY Q
Dane Simpson
Rob Hunter
?
With on e more act to be announ ced!
Demi Lardner
Tuesday 4th July, 2017 7:30pm. All tickets $35 33-37 Ford Street Wangaratta | 5722 8105 | www.wangarattapac.com.au
2UALITY 1LANTS Ó &XPERT "DVICE (ARDEN $ARE Ó 1OTTINè .IX (ARDEN %ECOR Ó 1OTS (IãS Ó (Iã 7OUCHERS
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may 24 - 30 | 2017
FISHING FOCUS
CATCH OF THE WEEK
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
PERFECT SPOT: Fishing the Kiewa River for trout in autumn is pure magic.
Mixed reports on cod, trout I HAVE not had a single report of a Murray cod being caught in the Ovens, Kiewa or Mitta Mitta catchments over the last week. Things are really starting to slow down now, almost to a standstill with regards to Murray cod fishing in the upland waterways. During the winter months, windows of opportunity will open up when water and weather conditions are favourable, but for the most part many cod fishermen will be focused on the Murray River system, in particular Lake Mulwala. Speaking of Lake Mulwala, I have had some really good reports from down there - the lake is still ticking over steadily. My dad and his brother managed to catch a few at Lake Mulwala
BY ROB ALEXANDER, WANGARATTA
last week, and one of my favourite YouTube channels “Trent Freer” has made a few videos over the last week or two as well, where he has landed some nice Murray cod at the lake. There have been some large Murray cod caught downstream of Lake Mulwala in the Murray River, with very large surface lures still producing fish. These big fish are never plentiful, so all anglers need to be patient, and be prepared to make hundreds of casts between fish.
SUDOKU EXTREME
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Trout fishing has been fantastic in many of the rivers and creeks across North East Victoria. The stand-out fishery has been the Mitta Mitta River with many anglers reporting good catches of trout, with a few small to medium sized redfin also turning up. I have had three reports from the Kiewa River near Mt Beauty this week – one report was fantastic, the other was poor. The Kiewa River can be very much like that when trout fishing. The smaller streams are fishing hot and cold for trout, as the large brown trout prepare to spawn any time now. This current cold and wet weather may even trigger a few brown trout to start spawning a little bit early.
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LAST ISSUE’S SOLUTION
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TRADING HOURS:
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may 24 - 30 | 2017
ENTERTAINMENT
YOUR HEALTH MOVIE
The Zookeeper’s Wife (M)
Healthy at any size
THE Zookeeper’s Wife tells the account of keepers of the Warsaw Zoo, Antonina and Jan Zabinski, who helped save hundreds of people and animals during the German invasion of World War II.
IS it really possible to be fit, healthy, beautiful and a size 10, 12, 14, 16, 18, 20+? Of course. Because contrary to popular belief, size does not matter. Healthy versus unhealthy when it comes to weight Medical research and every culture aside from our Western one agree that thighs and butts and post birth bodies are beautiful and healthy. In fact there is evidence to suggest that curvy bodies are stronger, liver longer and are more resistant to stress and disease. Being thin can also be healthy, beautiful and fit, but thin is not automatic insurance to a long, health filled, happy life. Of course, we cannot ignore the fat and health risks that come from unhealthy lifestyles. Muffin tops and beer bellies in a person who does minimal exercise and eats poorly is a reliable predictor than your weight or total body fat in having an increased risk of serious health conditions and does need attention. Make health a story of fun, encouragement and love for your body, not a form of punishment At North East Natural
DVD
Sleepless (MA15+) WHEN Las Vegas cop Vincent Downs (Jamie Foxx) and his partner Sean rob a cocaine shipment bound for a drugdealing casino boss, the desperate businessman retaliates by kidnapping Vincent’s son. Pursued by a dogged Internal Affairs investigator (Michelle Monaghan) and a sadistic drug kingpin, Vincent tries to rescue his child over the course of a single night in this gritty, action-filled thriller. CD
Teenage Emotions by Lil Yachty ATLANTA rapper Lil Yachty is set to make a splash with this album, his anxiously awaited full length debut, which features catchy hooks, fast paced rapping and gritty beats.
BOOK Eleanor Oliphant is Completely Fine by Gail Honeyman NOTHING is missing from Eleanor Oliphant’s carefully timetabled life - except, sometimes, everything. One simple act of kindness is about to shatter the walls she has built around herself, and she must learn how to navigate the world that everyone else seems to take for granted – while searching for the courage to face the dark corners she’s avoided all her life. Published by HarperCollins
BY NATUROPATHS SOPHIE LORBACK AND BELINDA MCPHERSON (BHSCI. NATUROPATHY)
JUST A NUMBER: There are a number of factors besides body weight that contribute to your overall health. Health Centre (NENHC), we ‘get it’. We get that food choices can be confusing, we get that you are busy and have minimal time, we get that genetics has a role to play in our apple, pear or carrot like body shapes and we get that you want to feel energetic, full of life and confident. Instead of asking yourself “does my bum look big in this” ask yourself: t %P * FOKPZ B WBSJFUZ PG foods and feel like eating gives me a feeling of social connection, health and comfort? t "N * ö U BOE BCMF UP NPWF as much as I would like?
t "N * NPTUMZ GSFF PG restrictive health issues (pain, fatigue insomnia, anxiety, sluggishness and bloating, high blood pressure, diabetes)? Because if you are, you are healthy and your size does not matter. Respect your beautiful body. If you answered no to any of these questions talk to the naturopaths at NENHC. Our aim is to make health choices about feeling great, balance and opening up to your best potential, not about punishment and missing out, because every body deserves that.
NEW PURPOSE DESIGNED FA C I L I T Y - E X P E R I E N C E D LO C A L DENTISTS/HYGENIST Our Highly experienced Dental team boasts a combined 80 years experience, to service all of your dental needs
PLAY IT COOL - RICK JENKINS SATURDAY 10TH JUNE Starts 7:30pm
Rock & Roll, Country Rock 50s, 60s & 70s music. LIVE & FREE OPEN 7 DAYS
Everyday Lunch & Dinner Specials RESTAURANT (03) 5722 2188
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Mon - Fri 4.30pm-6.30pm: $5 Schooners Wed & Fri 6pm-7.30pm: Happy Hour - Great raffle prizes! Every 2nd Fri: Poker - Great prizes!
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Pre book your table for 10th June and receive a free garlic bread with your meal!
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Ms. Sarah Bekker - Dental Hygienist Dr. Carolyn Chong BDSc Melb Dr. David Lin BDSc Melb - Principal Dentist Dr Martin Horwood BDS Adel
44 Cusack Street WANGARATTA Tel: 5721 4204 e: info@dcdentalclinic.com.au
/dcdentalclinic K/21D12229-V15/2017
may 24 - 30 | 2017
WINE TALK
IN MY KITCHEN
Dal Zotto Wines
2016 Pucino Prosecco Around $23
Spaghetti bolognaise with red lentils
WITH ANITA McPHERSON just wouldn’t be the same without some. It’s super fresh and clean, alive with beautiful, long lasting bubbles and invigorated with a hint of crisp apple fruit. It’s perfect before dinner as an aperitif, but will carry through to antipasto or a seafood entrÊe, which is just as well because you’re going to want to top up. If I had a dollar for every glass of bubbly I’d enjoyed, I’d be toasting my retirement. Taste while enjoying lunch at the cellar door in Whitfield or go to www. dalzotto.com.au.
WITH WWW.GLNC.ORG.AU
THIS recipe is sure to hit the spot on cold nights. For more recipes like these, see the recipes section of the Grains and Legumes Nutrition Council website at www.glnc.org.au. Method Heat oil in a large heavy based saucepan over medium-high heat and brown mince. Add onion, carrot, and celery and cook for five minutes or until starting to soften. Add garlic, lentils, passata, oregano and stock. Cover and simmer for 20 minutes or until flavour has developed and sauce has thickened. Add spinach, lemon juice and freshly cracked pepper. Bring a large covered saucepan of water to the boil, add spaghetti, stir once and cook uncovered for the amount of time specified on the pack. Drain pasta. To serve, divide spaghetti between serving bowls, ladle sauce onto spaghetti, top with grated parmesan and serve a green salad on the side.
THIS DAY IN HISTORY
One Mile Creek Bridge, 1867 MAY 24, 1867 was the Queen’s Birthday holiday, and Wangaratta took the opportunity to open the new bridge over One Mile Creek. The mayor, Cr Dixon, welcomed the crowd, and Mrs Dixon broke a bottle of champagne over the bridge, naming it – appropriately considering the day – the Victoria Bridge.
READER COMPETITION
WIN
> 1 tablespoon olive oil > 300gm lean beef mince > 1 onion, chopped > 1 carrot, chopped > 2 stalks celery, chopped d > 3 cloves garlic, finely choppe ils, lent > 1 cup dried red washed and drained > 700ml tomato passata (tomato purĂŠe) > 1 teaspoon dried oregano or > 500ml salt-reduced chicken k stoc f bee > 2 cups shredded spinach or silverbeet > 1 tablespoon lemon juice > 200gm spaghetti > Finely grated parmesan cheese and salad, to serve
Bi-Rite Wangaratta have all the essential brands to inspire your culinary creativity
one of four prizes:
Lunch for two at either: ĂŽ eFX)¼„ k8 :X)c kÂœec ĂŽ eÂŽX%„‰kc) )XXe „ ĂŽ ak F„kc„ k8 :X)c kÂœec ĂŽ kk‰BŹ„ ‰eaFcF U )XXe „ {XŽ„ Âą Ă?Ĺ…ÄľĹžÄŹÄœÄľĂĽÄšĆ‹ÂąĹłĆź Ć‹ÂąĹ¸Ć‹ÄœÄšÄ? Ä?ď¹ŸŸ ĂĽÂąĂ?Ę
" !
Â„ÄœÄľĹžÄŹĆź Āďď ĜĚ Ć‹Ä˜ĂĽ Ă?Ĺ…ÄľĹžĂĽĆ‹ÄœĆ‹ÄœĹ…Äš Ă?ŅƚŞŅĚ Ć‹Ĺ…
WIN one of FOUR Glenrowan Food & Wine Festival Prizes. XƚĚĂ?Ä˜ĂĽĹ¸ Ć´ÂąÄŹÄœĂš Â„ÂąĆ‹ĆšĹłĂšÂąĆźĂ˜ IƚĚü ĹŽÇˆ Ĺ…Ĺł Â„ĆšÄšĂšÂąĆźĂ˜ IƚĚü ĹŽĹŽĂ˜ Ć–ÇˆĹŽĆ€ ŅĚďƟţ Name: .................................................................................................................................................................................... Phone .................................................................................................................................................................................... Address: ............................................................................................................................................................................... ...................................................................................................................................................................................................
For more information Call 1800 801 065 or go to www.visitglenrowan.com.au Terms and conditions: Prize valid Saturday 10th and 11th Sunday June 2017. Not redeemable for cash. Entries close 12pm, Thursday, June 8. Competition winners notified by 5pm, Thursday, June 8 and winners names printed in Wangaratta Chronicle Friday, June 9. Deliver or post to Glenrowan Food & Wine Festival competition. North East Media, 37 Rowan Street, Wangaratta 3677. k/31d52685-v5/2117
INGREDIENTS
IT would be nice to have a dollar for every time someone asked me what local wine they should choose, either for themselves or for a friend. The truth is it usually depends entirely on your taste, and we live in a region where such a wide variety of great wines are produced that you are seriously spoiled for choice. If you know what your loved ones like it can at least help to narrow the field, but for those looking for a gift which says King Valley and tends to be a crowd pleaser, you can’t go past Prosecco. Dal Zotto Wines is synonymous with Prosecco for good reason and the Pucino Prosecco is certainly good to look at, both in its distinctive King Valley bottle and when poured into a tall glass. Pucino is apparently the ancient Roman name for Prosecco and a toga party
Ph (03) 5721 5588 2/3 Tone Road Wangaratta k/106d00019/4016
www.biritewangaratta.com.au
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may 24 - 30 | 2017
NorthEast JOBS
Circulating in Wangaratta, Myrtleford, Bright, Mt Beauty, Beechworth, Yackandandah, Rutherglen, Chiltern and districts
To place an ad, phone 5723 0101 or email classifieds@nemedia.com.au
www.northeastjobs.com.au
Fostering potential in middle managers
A
lmost half (48 per cent) of Australia’s mid-level managers say the training and development they now receive has decreased compared to the early years of their career. According to a survey by recruiting experts Hays of 1516 Australian and New Zealand employees and employers, only 18 per cent said training and development had increased by the time they reached midmanagement level. The final 34 per cent said it remained the same. Yet employees say training and development is the second most important factor for them at work (selected by 78 per cent), behind only work-life balance (85 per cent) and ahead of a manager who cares about their staff (76 per cent). Meanwhile on-the-job learning is considered the most important method of upskilling for 85 per cent, followed by formal training
or courses paid by their employer (41 per cent). “When we consider that middle managers will one day shape an organisation, driving it through the hard times and helping it prosper in the good, I firmly believe that learning and development should be ongoing throughout a person’s career, not end at a certain point,� said Nick Deligiannis, managing director of Hays in Australia & New Zealand. “Ideally employers should develop their middle managers’ technical skills, cultivate their knowledge and understanding of the organisation’s goals, foster a belief in what the organisation is trying to achieve and help advance their leadership skills.� This could include: s /PPORTUNITIES TO LEAD OTHER teams or departments outside your functional skill base for a set period of time; s *OINING TEAM OR GROUP PROJECTS
across the organisation; s "EING GIVEN SENIOR LEVEL projects to manage s 0ARTICIPATING IN OFFSITE MEETINGS where you work on the business rather than in the business; s &ORMAL TRAINING FOR A SET number of days every year. h"Y BEING INCLUDED IN MORE senior level business discussions and receiving the opportunity to contribute ideas, middle managers can experience rapid on-the-job growth,� said Nick. “Mentoring is also important, as is the continuing development of emotional intelligence and soft skills.� &INALLY .ICK NOTES THAT development won’t happen without intention. “Map your career path and know where you want to be in the next two, five and 10 years. “Know what skills you need to reach these goals so that you keep your career development on track.�
WANTED
Trade Cook & Kitchen Hand
CATHEDRAL COLLEGE WANGARATTA A school of The Anglican Schools Commission (Inc.)
Apply if you are self žŽĆ&#x;ǀĂƚĞĚ Ç Ĺ?ƚŚ Ä‚ ƉĂĆ?Ć?Ĺ?ŽŜ Ä¨Ĺ˝ĆŒ Ä¨Ĺ˝Ĺ˝ÄšÍ˜ ,ĂǀĞ džÄ?ĞůůĞŜƚ Ä?ŽžžƾŜĹ?Ä?Ä‚Ć&#x;ŽŜ Ć?ĹŹĹ?ĹŻĹŻĆ?͘ Ä?ĹŻÄž ƚŽ Ç Ĺ˝ĆŒĹŹ Ĺ?Ĺś Ä‚ ĆšÄžÄ‚ĹľÍ˜ džÄ?Ğů Ĺ?Ĺś Ä‚ ĨĂĆ?Ćš ƉĂÄ?ĞĚ ĞŜǀĹ?ĆŒĹ˝ĹśĹľÄžĹśĆšÍ˜ ŽŜƚĂÄ?Ćš Venue Manager 5721 2183 ƉĹ?ĹśĆ?ĞŜƚžĂŜĂĹ?ÄžĆŒÎ› Ć?Ĺ˝ĆľĆšĹšÄ¨Ĺ˝ĆŒĹŹÍ˜Ä?Ĺ˝ĹľÍ˜Ä‚Ćľ
NE JOBS
WORK
Phone 5723 0101
Are you ready for a challenge, not afraid of hard days work and enjoy working in a team? At Wangaratta & Benalla Motor Group, our success is driven by our people who are the backbone of our company. We recognize that in order to succeed, we must not only provide an excellent Guest experience to the public, but to also provide our employees, with an excellent work life balance. We strive to offer a range of beneďŹ ts and training and development programs to increase individual skills and knowledge so that our employees can reach their full potential. We are committed to employing a diverse range of people to work at our Wangaratta & Benalla operations. The differences between these individuals and the contribution this can make to our business is something we value. We also offer a range of different apprenticeships, jobs and training for people who are interested in Guest Experience, cars and technology. We work daily to ensure that our customers are having a fantastic experience, whether that’s in the purchase of a new or Used vehicle or even a regular service! Wangaratta & Benalla Motor group is operated with the highest level of professionalism and we take an active role in our local community. For many years we’ve employed and trained many locals in our Dealership, ensuring they’re fully qualiďŹ ed to support your vehicle needs as well as take care of the local community. We’re a proud member of the local community and we’re looking forward to ensuring you get a great deal and service with a smile! We currently have positions vacant for Detailer’s Sales Consultants Cleaners Automotive Technician. Medical, drug and Police Checks may apply. To apply email your resume and a cover letter indicating a clear reason why you have the experience and skills to perform this position to info@wangmotors. com.au list your Full Name and Job Title in the subject line. Applications close: 20/06/2017 Wangaratta & Benalla Motor Group is an Equal Opportunity Employer www.wangarattamotorgroup.com.au www.benallamotorgroup.com.au
LMCT 10663
LMCT 10666
LMCT 10664
LMCT 11055
LMCT 11054
LMCT 10975
LMCT 10975
LMCT 10975
03 5722 2000 o! Let’s g
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(Part Time)
Speech Pathologist (Part Time)
Lab Technician (Part Time)
Successful candidates will join a dedicated and committed team of VWDII SOD\LQJ D VLJQLĂ€FDQW UROH LQ WKH OLIH of the College. Please refer to our website for more information.
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Important Notice
Discrimination in Advertising is Unlawful The Victorian Equal Opportunity Act 2010 makes it unlawful for an advertiser to show any intention to discriminate on the basis of sex, pregnancy, race, age, marital status, political or religious belief or activity, industrial activity, parental or career status, physical features, disability, lawful sexual activity/ sexual orientation, HIV/AIDS status or on the basis of being associated with a person with one of the above characteristics, unless covered by an exception or granted an exception under the Act. As we could be legally liable if we print an unlawful advertisement we will not accept advertisements that appear to break the law. For more information about discrimination in advertising, contact your legal advisor, the Equal Opportunities Commission on 1800 134 142.
Merriwa Industries Ltd are currently seeking applications for a suitably qualified Timber Machinist to join the Merriwa Timbers Team based out of Gibson Street, Wangaratta. LMCT 543
School Counsellor
Cathedral College Wangarata is an equal opportunity employer and a Child Safe School.
Wood Machinist – Gibson Street
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(Terms Three and Four 2017)
Applications should be forwarded to: The Principal, Mr Adrian Farrer, principal@cathedralcollege.vic.edu.au by Friday June 2.
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Year Three Classroom Teacher
Merriwa Timbers has been providing quality timber products to it’s clients for over 30 years. We proudly manufacture our timber products as one of Australia’s leading Supported Employment Enterprises. Key Criteria and Experience: ‡ ([SHULHQFHG 0DFKLQLVW ZLWK D EDFNJURXQG LQ timber manufacturing ‡ 0DWXUH DSSURDFK ‡ )OH[LEOH DQG DEOH WR ZRUN RYHUWLPH KRXUV when required ‡ &OHDU FRPPXQLFDWLRQ VNLOOV DQG FRQILGHQFH ‡ $ELOLW\ WR ZRUN DV SDUW RI D WHDP DQG VKRZ leadership skills ‡ 3ODFHV KLJK LPSRUWDQFH RQ 2FFXSDWLRQ +HDOWK and Safety in the workplace ‡ /LWHUDF\ DQG QXPHUDF\ VNLOOV ‡ 9HU\ KLJK TXDOLW\ VWDQGDUGV DQG LV SDVVLRQDWH about working in the industry ‡ $EOH WR ZRUN IURP GUDZLQJV ZLWK H[FHSWLRQDOO\ tight tolerances ‡ +HDG DQG .QLIH VKDUSHQLQJ *ULQGLQJ ‡ &XUUHQW SROLFH FKHFN PDQGDWRU\ ‡ )RUNOLIW OLFHQFH DQ DGYDQWDJH EXW QRW HVVHQWLDO
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-UCH HARDSHIP AND DIFlCULTY IS CAUSED TO JOB SEEKERS BY MISLEADING ADVERTISING PLACED IN THE EMPLOYMENT COLUMNS /UR %MPLOYMENT COLUMN IS RESERVED FOR ADVERTISEMENTS WHICH CARRY A SPECIlC AND GENUINE OFFER OF EMPLOYMENT !DS FOR @"USINESS /PPORTUNITIES @#OMMISSION /NLY TRAINING COURSES AND EMPLOYMENT SERVICES SHOULD BE SUBMITTED UNDER THOSE HEADINGS 0LACING MISLEADING ADS IS AN OFFENCE AGAINST THE 4RADE 0RACTICES !CT AND STATE TERRITORY FAIR TRADING ACTS AND ALL ADVERTISEMENTS ARE SUBJECT TO THE PUBLISHER S APPROVAL &OR FURTHER ADVICE CONTACT
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TECH AND SCIENCE
Gaming on and going for gold WITH CHRIS FEBVRE,
NEM CREATIVE DESIGNER cfebvre@nemedia.com.au
WHOEVER said playing video games wasn’t really exercise? Well, okay, it isn’t, but that doesn’t change the fact that in a couple of years the world’s best esport players will be winning medals alongside athletes. That’s right, the Olympic Council of Asia (OCA) will be introducing esports as an official entry to the Asian Games in China in 2022, meaning that video game competitors will be eligible for medals. Esports will also debut next year at the Asian Games in Indonesia as a demonstration sport. The decision to include esports is a reflection of “the rapid development and popularity of this new form of sports participation among the youth,” according to a statement made by the OCA. The council is partnering with Alisports to bring esports to the games. To those unfamiliar, esports are a specific category of video game tailored for competitive play, with events and tournaments held - often in front of a live audience.
ON YOUR MARKS: Esports will be introduced as an official entry into the Asian Games in China in 2022. The winners of these tournaments can also win cash prizes and accolades. The types of games themselves vary considerably (from fighting games, to first person shooters, to massive online battle arenas) but among the most lucrative and popular are Dota 2, League of Legends, Counter Strike: Global Offensive and Star Craft 2. To date, Dota 2 alone has awarded its top players a grand sum of $99 million. In its global market report, the esports market intelligence agency Newzoo estimates that esports are currently worth $696 million - a year-
on-year growth of 41.3 per cent. And estimates suggest that the industry will be worth over $1 billion by 2019. But despite its considerable worth as an industry, coupled with its tens of millions of fans and often packed stadiums, there is certainly controversy around the suggestion that esports are a ‘real’ sport. In 2015 ESPN president John Skipper said, “It’s not a sport - it’s a competition. Chess is a competition. Checkers is a competition. Mostly, I’m interested in doing real sports.” While I myself enjoy playing many
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‘esport’ games, just for entertainment purposes, I’m inclined to agree with John Skipper. Even though I recognise the skill and talent of the best esport players is perhaps every bit as hard to develop and maintain as a professional athlete’s skill in a given sport, I think the term ‘esport’ was a bit of a misnomer when it was first coined. The kind of skills an esport competitor needs to develop have more in common with chess players than they do with basketball players. The difference is, esports are
far more entertaining to spectate than a game of chess (the structure of the stadiums, the professional commentators, and the on-screen replays are certainly reminiscent of an NBA game), which puts them in this funny middle ground that invokes a bit of an identity crisis. Still, the growth of the industry certainly indicates that esports will be around for a long while to come, and as more fans flock to watch it, any minor quibbles about where esports fit in the grand scheme of sport and competition will be ironed out.
wangarattachronicle.com.au
Salami - A Tradition Across the North East - Page 1
Quality service, advice
& products
By KYLIE WILSON
PRODUCTS AND KNOWLEDGE | Paul Niklaus, Dan Wallace and Daniel Hines from Your Everyday Gourmet can help you with your salami making this winter.
OF THE NORTH EAST WE’RE READY & WAITING FOR YOU!
FRESH Not Frozen!
with customers, as due to increasingly busy lifestyles, fewer people have the time to put aside to bone and fully prepare pigs from scratch. “Our pork mince is minced fresh on the day of pick up,” he said, adding that simplicity was the key to making great salami. “If you stick to an easy recipe, you can’t go wrong,” he said. Mr Wallace is a keen salami maker himself, and said that together with family and friends, he made over 400kg of salami last year. “Everyone loved the day, and kids were involved in the mixing and making,” he said. He said prices for pork mince and trim have stayed the same as last year. Your Everyday Gourmet has been open seven years, and the business specialises in everything from retail to wholesale , locally sourced beef, lamb, pork, poultry, venison, eggs, condiments and much more. For more information, see the business’ Facebook page, call in to the shop at 25 Rowan Street, Wangaratta, or go to the website at www. youreverydaygourmet.com.au. Alternatively, you can contact the Your Everyday Gourmet team by phone on (03) 5721 3444.
COME AND SEE DAN & THE TEAM @ Pork Mince $6.99kg
Quality meats
Homemade meals
Pork Trim $6.49kg Pork Leg $6kg Pork Shoulder $5kg Salami Pigs $6kg
25 Rowan Street, Wangaratta www.youreverydaygourmet.com.au
KEEP UP TO DATE WITH OUR DAILY SPECIALS
v/31d52691/21-17
SALAMI ARMY
CUSTOMERS come from hundreds of kilometres each year to purchase their salami making ingredients from Your Everyday Gourmet in Wangaratta. Your Everyday Gourmet’s Dan Wallace said that the business sees customers return annually from as far afield as Mansfield, West Wyalong, Melbourne, Shepparton, Albury/Wodonga and more, and last year, the business sold 7.2 tonnes of their pork mince for salami making. This same pork mince has been recognised for its quality, being the same mince that is used in the business’ Sausage King gold medal award winning sausages (which have won seven medals in recent times). Mr Wallace said there has been a huge increase in the number of people making salami, and people were very happy with Your Everyday Gourmet’s product. “People enjoy the challenge of making salami,” he said. “You can get great results by keeping it simple with only four ingredients. “Heaps of people are also getting into home butchery, making smallgoods and salami, smoking meat and more.” Mr Wallace said products such as pork mince and trim are the most popular sellers
wangarattachronicle.com.au
Page 2 - Salami - A Tradition Across the North East
Big project ahead for Huon Distributors NO-ONE can accuse Wodonga based business Huon Distributors of not thinking big. The long established company, who are key distributors in the meat and food industries, are currently in the planning stages of a plan to build a “Big Salami” to put their business, and Wodonga, on the map. Huon Distributors’ Nathan Wolter said that the project has been a long held dream of his father, Garry Wolter, and is in the process of being designed as well as seeking council approval. The proposed landmark is expected to be 10 metres high and made of fibreglass, and Mr Wolter said if all goes well, the business may build a tourist attraction around it. Adrian Wolter, co-director of Huon’s said, “we’re not sure if it’s the biggest salami in the world, but it’s pretty big”. Mr Wolter said that with all going well, the “big salami” will be gracing the grounds of Huon Distributors by early next year. Huon Distributors have been in business for over 30 years and is a major supplier of requirements for the Australian meat and catering industries. They can supply both domestic and commercial customers with the right salami making ingredients and equipment to suit their needs and preferences. They stock everything from machinery to the various ingredients
THINKING BIG | Adrian Wolter (pictured here for scale) with an artist’s impression of the “Big Salami” which is planned to be installed at the Wodonga premises of Huon Distributors.
that give salami its flavour, as well as casings, food packaging and more. Huon Distributors are located at 7-11 Hovell Street, Wodonga and more
information about their large product range is available on their website at www.huondistributors.com.au or by calling them on (02) 6056 2766.
The business is closed on the weekends and open from 8am4.30pm Monday-Thursday and 8am4pm on Fridays.
Salami demonstration taking place in Myrtleford FOOD enthusiasts can find out more about salami making, and ask questions of an expert, at Myrtleford Farmers Market this Saturday. During the market, at 10.30am on Saturday, May 27, Steven Lamberto from wholesalers Home Make It will be holding a demonstration of salami making. During the demonstration, he can answer questions from the public, and will also demonstrate methods for making other smallgoods if time permits during the hour long demonstration. Mr Lamberto said Home Make It has been a longtime supplier of salami making consumables and
supplies to local retailer TAFCO Myrtleford, and said customers wanting to stock up on salami making items should take advantage of the knowledge and expertise of TAFCO Myrtleford staff. More information about Home Make It is available on www. homemakeit.com.au. The Myrtleford Farmers Market, founded by TAFCO to support the local community and local producers, was established with start up funds provided by Regional Development Victoria and partners the Alpine Shire, Myrtleford Chamber of Commerce & Industry Inc and the Into Our Hands Community Foundation.
The market, accredited by the Victorian Farmers Market Association, is held on the fourth Saturday of each month from 8am12.30pm at the Piazza in the heart of Myrtleford, and each month has a theme aligned to the seasonality of the produce of the North East. The theme for this Saturday’s market is meat and smallgoods. TAFCO Myrtleford stocks a range of salami making supplies and are happy to give you advice with your own salami making. More information is available by dropping in at 215 Great Alpine Road Myrtleford, calling (03) 5752 1800 or see www.tafco.com.au.
LEARN FIRSTHAND | A salami making demonstration will be taking place at Myrtleford Farmers Market this weekend.
PORK TRIM & PORK MINCE l a c lo C E $7 per kg P R O D U l ITALIAN NATURAL CASINGS locaE R O W N LY 95Cea LOCAL Starting from
GROWN
Wangaratta Plaza, Docker Street.
Phone 5722 1015
OPEN Monday to Friday 7am til 6pm & Saturday 7am til 1pm
ALL SIZES AVAILABLE
500G ATTILIOS
Mild or Hot Red Pepper Capsicum Sauce
$8.80 ea
530G MURACCA Mild or Hot Sweet Pepper Sauce
FIBROUS SALAMI CASINGS
$9.50 ea
77Cea
WHILE
Starting from
ALL SIZES AVAILABLE
STOCKS LAST
butcher@londrigan.com.au Like us .. Londrigan Beef & Lamb – Wangaratta Plaza for all our specials and updates londriganbeefandlamb.com.au Locally owned & operated WHOLSALE ENQUIRES WELCOME
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Salami - A Tradition Across the North East - Page 3
Family, friendship and food FOR Wangaratta man Joe McKenzie, getting together with friends and family every winter to make their own batches of homemade salami is just as much about the social gathering as it is about the food. In a former career, he worked as a butcher, and for the past 20 years, he and his family have been making salami each winter with family friends Ron and Mary Bakker and their family. He said the gathering generally happens in the weeks following the Queen’s Birthday weekend, when the weather is cold enough for the finished salamis to be hung in a shed to cure over the winter months. During the gathering, all family members get involved in the process and take various jobs, from mincing to getting the salami ingredients into the casing, and more. Mr McKenzie added that the group generally follows a time honoured recipe passed down from Mary’s uncle from Cobram, although everyone has their own seasoning preferences or twists they put on the recipe. “Everyone thinks they’ve got the best salami,” Mr McKenzie laughed, adding that there was plenty of friendly rivalry during salami making, as well as during tasting of the finished product. “It’s just a really good family day, and tradition,” he added. He said that he personally loves making any salami, with or without lots of chilli, and added that the finished salami is used not only for antipasto, but in everyday cooking, including pasta recipes and more. For Mr McKenzie, the appeal lies in creating something unique and suited exactly to his family’s tastes that would be hard to find in the shops. He encouraged others to take it up as a pastime, saying that it was easier to learn salami making – and access ingredients and equipment – than ever. “Now it’s really accessible,” he said.
SALAMI SEASON IS APPROACHING!
& we have what you need!
ITALIAN MADE MINCING MACHINES
Professional Vacuum Sealing Machines Come along to the Salami Making demonstration this saturday at the Myrtleford Farmers Market May 27 from 8am-12.30pm at the Piazza, in the heart of Myrtleford
SOCIAL TIME | Joe McKenzie (left) and friend Carl Norton work on a batch of salami together.
and a range of bags or continuous rolls to suit. Salami Casings are now available! Two styles available with sizes from 55 - 60 - 65 & 75’s New Stock Arriving Daily
www.tafco.com.au
k/19d11351-v2/2117
FAMILY FUN | Wangaratta man Joe McKenzie (centre), pictured with sons Max and Hudson, looks forward to making salami among close friends and family every year. PHOTO: Kylie Wilson
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Page 4 - Salami - A Tradition Across the North East
Drop into Ducky’s
WINNER | Andrew Donald from Ducky’s Murdoch Road Butchery with some of the several awards the business has won in recent years. CUTTING EDGE | Brett Baker (inset) shows off some of the range of knives and accessories available at Ducky’s Murdoch Road Butchery.
for
salami supplies
SALAMI season in North East Victoria is getting bigger each year, with more and more people rolling up their sleeves and making their own, according to Andrew “Ducky” Donald of Ducky’s Murdoch Road Butchery in Wangaratta. “With some help from the experienced team at Ducky’s Murdoch Road Butchery, you and your friends can enjoy a great day making some top quality salami,” he said. At Ducky’s they provide complete salami making kits that have all the
premeasured ingredients you need to make various amounts of salami. “Ducky’s only use the best ingredients, many of which are locally sourced, including capsicum paste from LaSpina’s of Whorouly,” Mr Donald said. He added that natural and synthetic casings are available, depending on your level of experience. Ducky loves nothing more than hearing happy customers talking about their salami making days. “It’s great seeing people come back into the shop and tell us all about the
fun they’ve had making salami,” he said. “Salami making should be a social day where family and friends get together and enjoy each other’s company while doing something a bit different. “We make it easy by preparing and measuring everything so all they have to do is turn up and have a go.” Having just recently been awarded gold and bronze medals for both the Italian and pork and fennel sausages in the Continental sausage category at this year’s Sausage King competition,
the experienced staff at Ducky’s can certainly give you plenty of advice in both salami and sausage making. At Ducky’s they can also provide whole pigs for the more experienced salami makers out there. If you want to add to the salami making festivities, the butchery also has a large selection of King Valley wines, as well as Milawa bread to feed your hungry guests. “Drop into Ducky’s today and find out how easy we make salami making,” Mr Donald said.
WE HAVE ALL YOU NEED THIS SALAMI SEASON!
“It’s the Duck’s Cuts!”
Ph (03) 5721 4299 duckysbutchery.com
104a Murdoch Road, Wangaratta
P/06d12605/2117
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wangarattachronicle.com.au
Salami - A Tradition Across the North East - Page 5
Plenty
WITH an extensive background in butchery, as well as an enthusiasm for making his own food, Brent Ibrom from My Slice of Life is ready to help salami and smallgood enthusiasts of all backgrounds and experience levels. Mr Ibrom has been involved in local small business for several years and has a wealth of knowledge of salami making that he is happy to pass on to his customers. The extensive range of products includes natural and fibrous salami casings, pancetta wraps, spices and salts, recipe and reference books of all types, meat mincers and slicers, knives, sausage seasonings and casings, and much more. Mr Ibrom said that he and his staff are also happy to share advice or tips on salami and smallgood making with their customers. He added that he is a keen home salami maker of many years’ standing himself, regularly arranging salami making sessions with a group of friends on the Queen’s Birthday long weekend. “It’s about the end product, but a huge part of it is catching up with mates and spending time with your family,” he said. He said he always got into lively debates with his friends over new versus traditional methods, use of spices and seasonings, and more, adding that there was always a friendly rivalry about the final product. “And you can get as simple or as complicated as you wish,” he said. Mr Ibrom invites customers to take advantage of his online ordering or physical order form system to ensure that the products they need are available in time for their planned salami making. More information is available on mysliceoflife.com.au or by heading into the shop at 99 Murphy Street, Wangaratta.
of
choice at salami time
SALAMI ENTHUSIAST | Brent Ibrom from My Slice of Life with just a small portion of the salami making products that can be found instore at his business.
Wine Making Salami Making
Sausage Making Home Brew Smoking American BBQ
Most comprehensive range of
Salami, Sausage making supplies outside of Melbourne!
Great starter packs available for the beginner!
OPEN: Mon - Fri 8:30am - 5:30pm | Sat 8:00am - 1:00pm 99 Murphy St, Wangaratta | www.mysliceoflife.com.au | (03) 5798 3474
j/21d12427/21-17
Tomato Passata Making
l Fo I S ge ist a r yo NS EE t o nd ur ID ne or fu E! in de ll p sto r fo ric re rm e to o da r y!
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Page 6 - Salami - A Tradition Across the North East
advertisement
7KH PRVW H[WHQVLYH UDQJH RI Salami supplies in Australia, ULJKW RQ \RXU GRRUVWHS Huon Distributors currently have over 250 wholesale clients across Australia and are a great service to retail clients as well. Their new spacious showroom has a great range of products that are ideally suited to anyone looking to make their own salami, kabana and even ham. They carry a range of spices and seasonings, marinades, premixes, and equipment both in bulk and smaller quantities. For butchers and wholesalers, Huon Distributors have every aspect covered – labels, packaging, food grade tubs, casings,
equipment and even cleaning goods. Their products are all the highest quality but that doesn’t mean that they’re the highest in price, in fact quite the opposite. If you can’t make it into their new premises – you can shop on-line. Check out their on-line store at www.huondistributors.com.au Huon Distributors are open to for retail business Monday to Thursday 8am to 4.30pm and Friday 8am to 4pm. Come in and see Nathan, Adrian and their team today!
%X\ GLUHFW IURP WKH Importer and $9(
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Reber No.12 Mincer
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Salami - A Tradition Across the North East - Page 7
Learning skills from the at Gamze Smokehouse
KEEN food lovers will be able to learn valuable skills this winter with Gamze Smokehouse’s popular smallgoods making and butchering masterclasses, beginning next month. There are still spaces available in these popular annual classes, which will take place in Wangaratta on June 3 and 17, and July 1 and 15. Brendan Gamze said the classes were designed to make learning about the popular North East pastime of salami making easy, and with all ingredients and equipment supplied, they were very convenient for customers. At the classes, participants will experience a day of hands on butchery and sausage making in the setting of the unique functioning Gamze Smokehouse smallgoods factory. “It is a wonderful chance to learn from experienced butcher Felix how he creates his free range, all natural product free from unnecessary additives that features beautiful ingredients from Victoria’s North East,� Brendan said. “We have all the ingredients, equipment and know how to make the production of your salami very easy. “All you need to do is take home the sausages you have made to ferment and in 2 or 3 months your salami will be ready to eat. “Exploration of the different techniques and tastes will be discussed in this perfect day for the budding home production foodie interested in charcuterie.�
experts
The day’s activities include: ‡ :HOFRPH FRIIHH DQG PRUQLQJ WHD followed by a site tour showing in detail how ham, bacon & smallgoods are made. ‡ %XWFKHULQJ PDVWHUFODVV § D ZKROH pig, following this participants will be given a shoulder of pork to bone out and prepare for mincing under instruction. ‡ 6DXVDJH 0DNLQJ § SDUWLFLSDQWV WR dive in and get their hands dirty making their own sausage mixture adding herbs, spices, etc. to produce their ultimate sausage. ‡ 7DNH KRPH VDXVDJH § SDUWLFLSDQWV individual mixture is then filled into skins, taking home about 10kg of sausages to enjoy. ‡ %RQLQJ .QLIH § SURIHVVLRQDO quality boning knife to take home. ‡ *DP]H 6PRNHKRXVH DSURQ ZLOO EH supplied that you will also take home to continue with your new found passion for charcuterie. ‡ +RW OXQFK IURP WKH VPRNHU DQG afternoon tea of charcuterie, local FUDIW EHHU DQG +LJK &RXQWU\ ZLQH Each class day runs between 10am-4pm at 147 Vincent Road, Wangaratta. &RVW IRU WKH GD\ LV ZKLFK includes all ingredients, a knife and an apron to take home, lunch, 10kg of product and more. 0RUH LQIRUPDWLRQ LV DYDLODEOH by calling Gamze Smokehouse on (03) 5722 4253, email enquiries@ gamzesmokehouse.com.au or see gamzesmokehouse.com.au.
PRACTICAL LEARNING | Smallgoods making and butchering classes at Gamze Smokehouse are popular with food lovers every year.
Gamze SALAM I MEAT AVAILA BLE!
We have what you need to make Salamis
Smallgoods & Butchery Master Class
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Due to popular demand Gamze Smokehouse will be continuing the Smallgoods & Butchery Master Classes at our state of the art smallgoods factory in Wangaratta. Dates for 2017 June 3rd & 17th, July 1st & 15th.
MASTERCLASS INCLUDES:
K/19D12241/2117
377-379 Bell Street Preston, VIC 3072 Australia TEL: (03) 9484 7948 www.costanteimports.com.au
Welcome coffee and morning tea followed by a site tour Butchering masterclass Sausage Making Take home 10kg of sausages Boning Knife and Gamze Smokehouse apron to take home Hot lunch from the smoker and afternoon tea of charcuterie, local craft beer and High Country wine.
Time: 10 am – 4 pm Location: 147 Vincent Road Wangaratta Current dates with availability: June 3rd & 17th, July 1st & 15th Cost: $300 pp Gamze Smokehouse - 147 Vincent Rd Wangaratta | P: (03) 5722 4253 E: enquiries@gamzesmokehouse.com.au | gamzesmokehouse.com.au k/25d10153-v3/2117
wangarattachronicle.com.au
Page 8 - Salami - A Tradition Across the North East
READY TO HELP | Sam, Dominic and Rosa Bandera and Joseph Cannata from La Bella Rocca are happy to help with salami making products and advice.
BUTCHERY EXPERIENCE | Patrick Mackrell and Josh Vonarx from Finer Food Pantry.
Extensive
salami experience WHEN you’re seeking to make your own salami or other smallgoods, you can get plenty of service and advice from the respective teams at Finer Food Pantry and La Bella Rocca. The team at Finer Food Pantry can help supply everyone from those making small batches to real enthusiasts and large families making their traditional annual supply of salami. Finer Foods butcher Russell Harris said his shop has an array of items for the keen salami maker, including pork trim for salami, pork bellies for making pancetta, or even pork scotch for making capicola. He said the pork trim is 85 CL (chemically lean), making it an ideal choice for salami, and that quantities of up to 100kg are available. Mr Harris added that he and his staff are also happy to give salami and smallgood makers advice to get them
started, or help them along the way with making their products. Finer Food Pantry work together with fresh food supplier La Bella Rocca to supply the public with all manner of salami making ingredients and supplies, including casings, capsicum sauce, spices and much more. La Bella Rocca stock fresh and natural sausage casings in a range of sizes, beef middles, sauces, machinery, knives, mincers, fillers and more. La Bella Rocca’s Domenic Bandera, who has been involved in salami making since childhood, is also happy to share his knowledge on the subject to help people of all skill levels make the best possible salami that they can make. Finer Food Pantry can be contacted on (03) 5722 3555, and La Bella Rocca can be contacted on (03) 5722 9517.