PNGAF Magazine Issue # 5 of 28th November 2020

AUSTRALIAN FORESTERS in PAPUA NEW GUINEA 1922-1975

PNGAF MAGAZINE ISSUE # 5 of 28thNovember 2020 “BEER TIME” COOKBOOK. PNG FOREST INVENTORY SURVIVOR RECIPES.

Pual River 1970 Photo Credit Mike Jones Editor R B McCarthy1 2020

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District Forester TPNG 1963-1975

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TABLE OF CONTENTS PNG Beer/Forestry Timeline.

“FORWOOD”.

“Beer time” COOKBOOK PNG Forest Inventory Survivor Recipes.

Port Moresby Postcard 1949.

Foresters Watering Holes Town – Port Moresby.

Foresters Watering Holes Regional – Bulolo/Lae. Acronyms.

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Page 3 Page 4 Page 6 Page 27 Page 28 Page 35 Page 38

PNG BEER/FORESTRY TIMELINE 1939-1945 Need for a Brewery.

1949 Report Royal Commission Bulolo Timber Leases.

1951 South Pacific Brewery incorporated by a group of local entrepreneurs in Port Moresby.

1952 First SP Lager poured at Badili.

1954 Bruce Flynn ex Tooths Brewery to South Pacific Brewery, Badili as brewer. 35 years.

1954 MBL purchased shareholding.

1954-1955 Establishment of Bulolo plywood mill.

1957 Shareholding of MBL transferred to Pacific Holdings.

1957 Guinea Brewery established in Lae by former General Manager & SPB Brew master.

1963 Madang Helicopter Resource Survey.

1964 Vanimo, Empress Augusta Bay Helicopter Resource Survey.

1965 Open Bay, Wanigela Helicopter Resource Survey.

1965 PNG citizens allowed to drink and opening Bulolo Forestry College.

1966 West New Britain, Middle Ramu Helicopter Resource Survey.

1967 Bulolo Wau, Ioma Kumusi Helicopter Resource Survey.

1968 Sagari Gadaisu Helicopter Resource Survey.

1969 Some members of the original SPB float form a new company TUBL (Territory United Brewery Ltd) in Port Moresby. It was supported by Asahi breweries of Japan.

Later, Asahi withdrew. Replaced by Dan Miguel and Sawn Breweries as major shareholders. Sawn Brewery withdrew. By 1976 San Miguel major shareholder.

TUBL brewery at Gordons, Port Moresby.

1969 Cape Rodney, Tonelli Harbour Helicopter Resource Survey.

1970 Bougainville Beverages Ltd established. (However due to civil disorder ceased 1990).

1970 Bulolo Plantations, Gogol – Madang, Vanimo, Tiauru Pandi Helicopter Survey.

1971 Open Bay Helicopter Resource Survey.

1973 SP Holding established as the local umbrella company owning SPB and its subsidiaries.

1975 PNG’s Independence .

1976 San Miguel left as major shareholder of SPB. 1979-1983 Beer wars between TUBL and SPB. All customers get free umbrellas and beer glasses and jugs, beer coasters and stubbie holders.

1983 San Miguel (PNG) bought by SPB. 1983 SPB modernize the original TUBL Gordon’s Brewery. They leave SPB Badili.

1996 Stan Joyce General Manager to Managing Director SP Brewery 24 years.

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“FORWOOD” In parallel with development of a brewing industry in PNG has been the development of a series of PNG forest inventory survivor recipes tried and tested over time from 1945 to 1975.

Tied to this flow was the development of the PNG hoop and klinkii forest industry in Bulolo with the establishment of the CNGT Plywood Mill in 1954/55 which continues today under the mantle of PNG Forest Products Bulolo.

The South Pacific Brewery referred to as SP Brewery is PNG’s major brewery. It started in 1951 and launched SP Lager the following year.

A lager beer is one that is fermented and conditioned at low temperature. SP Lager in general conforms to international lagers but it is a tropical lager subtly different in body and mouth feel to beers made for consumption in more temperate climates.PNG has some of the best natural water for brewing.

The history of the South Pacific Brewery is described by James Sinclair in his Book South Pacific Brewery, The First Thirty Years.

Sinclair covers the history from Joe Bourke building a pub, to the birth of a brewing company, fluctuating fortunes, abolition of prohibition, takeover; 1971 Commission of Inquiry, and then looks into the Seventies; SP’s marketing and the road ahead.

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Today it is owned by Heineken, following a 2012 acquisition by the Dutch giant of Asia Pacific Breweries Ltd which also owns Tiger Beer. Minority shareholders include PNG’s two largest superannuation funds, POSF and NASFUND. Bowden3 reported that during World War 2 in PNG, the beer ration in PNG was only two bottles per week – with luck. Jungle juice made from coconut milk and hard liquor made in illegal stills filled the gap, although it nearly sent men mad.

Granger4 described extensive field testing undertaken through extensive field inventory surveys from 1945 through to 1975 and on. Granger describes the early large resource assessment surveys, such as Tonolai Harbour (Bougainville), Kulu-Dagi (New Britain) and Gogol (Madang) were undertaken using the “conventional” survey methods. They were based on relatively small field parties, generally self-supporting, and operating in the field for several months at a stretch. This approach was proving to be too slow to meet the demands of completing a comprehensive coverage of PNG forest resources to meet the timeframe dictated by the Commonwealth Government.

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South Pacific Brewery. The First Thirty Years by James Sinclair. Published by Robert Brown & Associates Bathurst 1983. ISBN 13: 9780909197360 3 Larrikins in Khaki. Tales of irreverence and courage from World War 2 Diggers. Tim Bowden p436 ISBN 9781760528546 4 Granger Part B A-L page 213-266

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Granger describes that to speed up the assessment process it was decided to utilise helicopters to support larger teams in the field to cover larger areas in less time. The first trial was in 1963 in the Gogol area of Madang District. The first full helicopter survey was led by Eric Hammermaster and covered an area of 297,000 ha in the Vanimo area (West Sepik District) mid-1964. That survey demonstrated the advantages of a better sample coverage in a shorter time than would be possible using the older approach.

Following the Vanimo survey it was decided to implement a program of larger-scale helicopter-supported surveys across the Territory. During the period 1964 to 1972, extensive forest areas were assessed using helicopters to support the field operation. They included Empress Augusta Bay TA, Open Bay TA, Wanigela TA, West New Britain TA, Middle Ramu, Bulolo Wau, Ioma Kumusi TA, Sagari Gadaisu, Cape Rodney, Tonelli Harbour, Bulolo Plantations, Gogol Madang, Tiauru Pandi, Open Bay TA. The members of these various large surveys not only field-tested SP Lager in field and in towns but survived on some of the following beer time recipes. To endorse the health effects of those recipes tied to SP lager, is that many of those survey team members still exist today.

Ela Beach near site of former WW2 RSL Club House. Casuarina equistifolia planted along the Ela Beach roadway by civic minded H W Champion in 1917 in Port Moresby.

Photo credit Dick McCarthy 2004.

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“BEER TIME” COOKBOOK PNG FOREST INVENTORY SURVIVOR RECIPES CHEF R B MCCARTHY Tools of Trade.

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Current Stock:

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Beer is one of the oldest drinks humans have produced. The first chemically confirmed barley beer dates to at least the 5th millennium BC in Iran and was recorded in the written history of ancient Egypt and Mesopotamia and spread throughout the world. Though, the ancient Chinese artifacts suggested that beer brewed with grapes, honey, hawthorns and rice were produced as far back as 7,000 BC. As almost any cereal undergo spontaneous the air, it is possible that developed throughout the had domesticated cereal. jars reveal that beer was 7,000 years ago in what is one of the earliest known earliest evidence of

containing certain sugars can fermentation due to wild yeasts in beer-like drinks were independently world soon after a tribe or culture Chemical tests of ancient pottery produced as far back as about today Iran. This discovery reveals uses of fermentation and is the brewing to date.

The invention of bread responsible for humanity's build civilization.

and beer has been argued to be ability to develop technology and

Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results.

Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. – Wikipedia 2020

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BASICS The Coconut Palm (Cocos nucifera) is a member of the palm tree family (Aceraceae) and the only living species of the genus Cocos. The term “coconut” can refer to the whole coconut palm or the seed (the seed botanically is a drupe not a nut.).

The name comes from the old Portuguese and Spanish word “Coco” meaning head or skull after the three indentations on .the coconut shell that resemble facial features.

It is one of the most useful plants in the world and often referred to as the “tree of life”. It provides food, fuel, cosmetics, folk medicine and building materials amongst many uses.

The inner flesh of the mature seed as well as the coconut milk extracted from it, forms a regular part of the diets of many people in the tropics. Mature ripe coconuts can be used as edible seeds or processed for oil and plant milk from the flesh, charcoal from the hard shell and coir from the fibrous husk. Dried coconut flesh is called copra and the oil and milk derived from it are commonly used for cooking as well as in soaps and cosmetics. The hard shells, fibrous husks, and long pinnate fronds can be sued as material to make a variety of products for furnishing and decoration.

Coconuts have been used by humans for thousands of years. They may have spread to their present range because of Pacific Island settlers. The evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in Asia, South America or on islands in the Pacific. – Wikipedia 2020 COCONUT MILK (time 2 stubbies) Ingredients • Coconut.

Method • scrape flesh with scraper or shell then squeeze shavings through hand to extract milk then add water, squeeze again.

• uses of coconut milk include with cooking vegetables and rice.

Coconut scrapper

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SALAD DRESSING (time ½ stubbie)5 Ingredients • One teaspoon mustard; Pinch salt; Half cup condensed milk and Vinegar.

Method • Mix mustard with salt and make a paste with a little water. Add condensed milk. Add vinegar to taste. Stir well.

GRAVY (time ½ stubbie) Ingredients • 2 tablespoons plain flour; 1 tablespoon dripping; diced onion; Worcestershire sauce, vinegar; salt; pepper, 500 ml water or stock.

Method • Heat dripping, place in diced onion, add flour, water, pepper, and salt till brown then add sauce, vinegar then simmer.

BREAD (time 6-8 stubbies)6 Ingredients • 1 tablespoon yeast; 6 cups flour; 1 ½ tablespoons salt.

• 1 dessertspoon sugar; ½ pint warm water; ½ oz (15 g). margarine.

Method • Mix yeast and sugar in warm water.

• Sift flour and salt and rub in margarine.

• Make a well in centre and pour in yeast mixture.

• Sprinkle with flour, leave to “sponge’ for 20 minutes.

• Mix then knead for 5 minutes in floured bowl.

• Cover and leave to rise in a warm place for 1 ½ hours.

• Knead lightly, put into greased and floured tins, prove for 15 minutes.

• Bake 1 hour.

• If for bread rolls, bake on greased and flour trays 15-20 minutes.

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Tropical References (and others) United Church Port Moresby 1963 Tropical References (and others) United Church Port Moresby 1963

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SOUPS HINT # 1 Ways with packets of chicken noodle soup or other varieties 7Chicken

in the Corn (time two stubbies)

Method • Add to 2 ½ cups of boiling water; one packet chicken noodle soup.

• Remember to open packet and tip ingredients into saucepan i.e. do not put packet cover in as well.

• Add one cup canned corn OR one whole kernel of corn shredded and one tablespoon of minced onion.

• Then cook for 7 minutes; add one cup powdered milk; and then reheat without boiling. Serve.

Golden Chicken Soup (time 1 ½ stubbies) Method • Add to 2 ½ cups of boiling water; one packet chicken noodle soup.

• Remember to open packet and tip ingredients into saucepan i.e. do not put packet, cover in as well.

• Add I cup grated carrot and boil for 7 minutes. Serve.

French Onion (time 1 ½ stubbies) Method • Fry 2 peeled thinly sliced onions in dripping “grease” till golden brown.

• Add 4 cups boiling water and then add to 2 ½ cups of boiling water; one packet chicken noodle soup; Remember to open packet and tip ingredients into saucepan i.e. do not put packet cover in as well.

• Cook 7 minutes; Serve.

Chicken Velvet curry soup (time 2 stubbies) Method • Caution do not add Velvet soap.

• Add to 2 cups boiling water to 2 ½ cups of boiling water; one packet chicken noodle soup; Remember to open packet and tip ingredients into saucepan i.e. do not put packet cover in as well.

• Cook for 7 minutes; Add 2 cups thin white sauce with two teaspoons curry powder and I teaspoon lemon juice.

• Reheat, Sprinkle with parsley and paprika.

• Serve.

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Tropical References (and others) United Church Port Moresby 1963

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VEGETABLES

Native Gardens 2009 Laloki photo credit Dick McCarthy

Native Gardens 2009 Laloki photo credit Dick McCarthy 11

Rice is the seed of the grass species Oryza glaberrima (African rice) or Oryza saliva (Asian rice) As a cereal grain it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and Africa. – Wikipedia 2020

Near Koki Market Port Moresby Photo credit Dick McCarthy 2005

FRIED RICE (time two stubbies)8 Ingredients o 3 cups cold cooked rice; 2 slices bacon; 1 ½ teaspoons oil. o 2 -3 eggs; Shallots/chives sliced; Any other vegetables sliced. o 1 tablespoon soy sauce.

Method • • •

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Shred bacon; cook in pan till crisp; remove bacon leaving oil. Pour in beaten egg mix; add more oil, as necessary.

Before eggs mix sets; add rice quickly and mix.

Add bacon; chopped shallots other vegetables; soy sauce turn frequently.

Commonsense Cookery Book NSW Public School Cookery Teachers’ Association 1970

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Sweet potato (Kaukau) (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed of morning glory family, Convolvulaceae. It is native to the tropical regions in the Americas. Its large, starchy, sweet tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is generally spread by vine cutting. A common hypothesis is that a vine cutting was brought to central Polynesia by traders or Polynesians who had travelled to South America and back. The sweet potato is not related to the common potato. (Solanum tuberosum). – Wikipedia 2020

Sweet potato garden Laloki River flats photo credit Dick McCarthy 2009 STUFFED POTATOES/KAUKAU (time 4 stubbies)9 Ingredients o Potatoes/KAUKAU (as many as needed), Minced meat or tinned meat. o Tomato; Corn kernels; Tinned peas, Onion, 1 egg; Parsley. o Salt and pepper and add curry powder if required.

Method • Bake potatoes in jackets.

• When baked, cut each in half; scoop out insides into a basin.

• Mix with potato insides; a little mincemeat/tinned meat, tomato /onion/corn/peas/ with parsley, egg salt and pepper and if needed curry powder.

• Refill skins; add a little margarine/ oil to each skin.

• Bake in oven until brown.

Hint #2. When making mashed potatoes and the potatoes become very mushy, beat in dry milk powder instead of liquid milk. This will absorb the excess moisture.

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Tropical References (and others) United Church Port Moresby 1963

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Cassava (Manihot esculenta) is a woody shrub native to South America of the spurge family, Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starch tuberous root, a major source of carbohydrate. It is the third largest source of food carbohydrates in the tropics after rice and corn. It is one of the most drought tolerant crops. It must be properly prepared as both sweet and bitter varieties contain toxins detrimental to human health.

Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called Tapioca.

Tapioca is used for food, animal feed and industrial purposes. Although tapioca is a staple food for millions of people in tropical countries it provides only carbohydrate food value and is low in protein, vitamins, and minerals. In other countries, it is used as a thickening agent in various manufactured foods. – Wikipedia 2020

Cassava roots and Tapioca starch TAPICOA AND KAUKAU TARIS (3 stubbies)10 Ingredients • 2 large tapioca; 2 kau kau; 2 cups grated cheese; 2 cups coconut milk.

• 1 teaspoon salt.

Method • Grease one medium baking tray.

• Peel tapioca and kau kau wash well and grate.

• Combine one cup each of coconut milk and cheese in a bowl; add kau kau, tapioca, salt mix well • Add balance coconut milk, mix well.

• Spread mixture on baking tray.

• Sprinkle grated cheese on top.

• Bake for 10-15 minutes until well cooked.

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St Martin’s International Cookbook Anglican Church Port Moresby 1970

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TAPIOCA HOT POT (time 6 stubbies)11 Ingredients • 4-6 large tapioca; Banana leaves; Coconut milk; Ripe banana.

Method • Peel skin off tapioca, wash, dry and grate, squeeze to remove water.

• Add ripe bananas and coconut milk and mix well.

• Place mixture on banana leaf, wrap it well, place in a baking dish. o at 250 degree C for one hour till golden brown and well cooked. o Or on open fire inside a large saucepan for one hour till golden brown and well cooked.

PIT PIT COOKED IN COCONUT CREAM (time 3 stubbies)12 Ingredients • 12 pieces pit pit; 3 cups condensed milk; 1 spring onion.

• 2 tomatoes; ½ teaspoon grated ginger; ½ teaspoon salt.

Method • Mix all ingredients and steam on medium heat for 15-20 minutes until cooked through.

Pit Pit (Saccharum edule is a species of sugarcane, that is a grass in the genus Saccharum with a fibrous stalk that is rich in sugar. It is cultivated in tropical countries in southeastern Asia. The young unopened flower heads of pit pit are eaten raw, steamed, or toasted in various ways. – Wikipedia 2020

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Tropical References (and others) United Church Port Moresby 1963 St Martin’s International Cookbook Anglican Church Port Moresby 1970

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Yam is the common name for some plant species in the genus Diosorea (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions. The tubers themselves. also called yams, come in a variety of forms owing to numerous cultivars and related species. – Wikipedia 2020

YAM PATTIES (time 2 stubbies)13 Ingredients o 3 cups of any yam/potato/taro etc. cooked and mashed; 1 egg beaten. o 2 tablespoons grated onion; 2 tablespoons chopped parsley. o Plain flour; Salt and pepper; cooking oil.

Method o Mix mashed yam with egg, onion, parsley, salt pepper. o Form a flat circular patty. o Roll patty in flour. o Fry in hot oil until golden brown.

Laloki photo credit Dick McCarthy 2009 NARI Yam Garden 13

St Martin’s International Cookbook Anglican Church Port Moresby 1970

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Ipomoea aquatica is a semi aquatic tropical plant grown as a vegetable for its tender shoots. In Southeast Asia it is called kangkong or Chinese watercress. – Wikipedia 2020

KANGKONG STIR FRY (time one stubbie)14 Ingredients • 1 bundle fresh kangkong; 1 clove garlic crushed; I tablespoon oil.

• 1 sliced fresh chilli; ½ cup chopped chives; 1 tablespoon soy sauce.

• 1 tablespoon oyster sauce; Salt and pepper; ½ cup hot water.

Method • Heat water and oil together, boil.

• Add kangkong, cover and steam for 1 minute.

• Remove lid, stir, add garlic, soy sauce and oyster sauce.

• Stir for 2-3 minutes.

• Stir in chillies, chives, add salt and pepper.

• Serve.

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St Martin’s International Cookbook Anglican Church Port Moresby 1970

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Tropical pumpkins (Cucurbita moschata) originated in tropical South or Central America and now widely distributed throughout the tropics. They are eaten in a variety of ways – raw, boiled, fried, baked, mashed, steamed, dried. The flowers, leaves and young stems are eaten as a green vegetable or added to soup. Seeds eaten raw or roasted. – Wikipedia 2020

PUMPKIN SALAD (time 3 stubbies)15 Ingredients • 1large pumpkin, peeled and cubed, water.

• ½ cup walnuts; 6 shallots chopped; ¼ cup parsley chopped; ½ teaspoon each of ground nutmeg and black pepper.

• 1 cup mayonnaise.

Method • Place pumpkin in a large bowl, add water, cover, and cook for 10-12 minutes till just cooked but still firm.

• Refresh by running cold water over the pumpkin.

• Drain and chill.

• Mix walnuts, shallots, parsley, nutmeg, and pepper with mayonnaise.

• Fold mixture into pumpkin.

• Serve chilled.

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St Martin’s International Cookbook Anglican Church Port Moresby 1970

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Shopping supplies 1950’/1960’s per person 1 lb brown rice per day 1 oz sugar per day 1 pkt leaf tea per week 4 navy biscuits per day 1 tin meat per day 1 tin margarine per week 1 packet salt per week 1 tin powdered milk per week 1 bottle curry powder per week 1 packet flour per week ½ stick tobacco & matches per day 1 cake soap per week Vegetables/fish/fresh meat as available

Aibika (Abelmoschus manihof) is an edible green leafy short-lived perennial shrub, 2-3 metres in height with soft green leaves growing in the subtropics and tropics. It may be called hibiscus spinach. (previously considered a species of hibiscus but now classified into the genus Abelmoschus). The centre of origin of the plant is Sulawesi-New Guinea, extending across Melanesia some time before European contact. It contains twice as much iron as cabbage and can be eaten raw or cooked. – Wikipedia 2020 Cream Aibika16 (2 stubbies) Ingredients • 3 cups fresh creamed coconut, • 1 teaspoon turmeric powder.

• 1 clove crushed garlic.

• 1 tablespoon mashed ginger.

• I chopped tomato.

• ½ brown onion chopped.

• 1 teaspoon salt.

• 3 bundles Aibika.

Method • Remove Aibika stems and wash.

• Heat coconut cream in a saucepan until it starts to boil.

• Add tomato, garlic, onion, ginger, and turmeric. Bring back to boil.

• Break Aibika leaves up and add to mixture with salt.

• Cover with lid. Cook for 15 minutes on high heat.

• Serve with chicken or fish.

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ACIAR/Nari PNG Traditional Vegetable Project

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A banana is an elongated edible fruit – botanically a berry- produced by several kinds of large herbaceous flowering plants in the genus Musa. The fruit is variable in size, colour, and firmness, but it is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless bananas come from two wild species – Musa acuminata and Musa balbisiana. Musa species are native to tropical Indomalaya and Australia. They are likely to have been first domesticated in Papua New Guinea. – Wikipedia 2020

Photo credit Dick McCarthy 2009 Laloki Banana Cake (3 stubbies) Ingredients 125 g butter, ¼ cup sugar, 2 cups mashed ripe bananas, ¼ cup milk, 2 cups flour, ¼ teaspoon salt, 1 teaspoon vanilla essence, 2 eggs, ½ teaspoon baking soda.

Method.

Cream butter and sugar. Beat in vanilla essence and add eggs one at a time. Mix in mashed banana. Dissolve baking soda in milk. Sift flour, baking powder and salt together and mix into the cream mixture alternating with milk. Turn into well-greased 23 cm tin and bake at 180 degree C for 30-45 minutes until the centre springs back when touched. EAT. 20

FISH

GRILLED FISH IN SAVORY SAUCE (Time 0.3 to 3 stubbies)

Photo credit Dick McCarthy Laloki River Papua 2009

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GRILLED FISH IN SAVORY SAUCE (time 0.3 to 3 stubbies)17 Ingredients • Number of pieces of fish desired, cleaned and skinned; 1 tablespoon each of tomato and Worcestershire sauces; 1 teaspoon each of soy and anchovy sauces; 1 teaspoon of salt and chilli sauce (optional).

• 1 tablespoon of butter.

Method • Remove wire frame from grilling pan and mix all the sauces with butter in the pan.

• Preheat. o Add a spoon of vinegar to the fat as it comes to boil to prevent any fat being absorbed by the fish.

• Place pieces of fish in sauce and cook until tender (about ten minutes or two stubbies) Serve with sauce spooned over.

Photo credit Dick McCarthy Will we eat it now?2009 Handy Hint # 3. Add a dessertspoon of vinegar to the fat when it begins to boil for frying fish. This will prevent any fat being absorbed by the fish

FISH SHAPE (time 3 stubbies)18 Ingredients • 1 to 2 tins salmon; eggs, breadcrumbs, parsley, milk,

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Tropical References (and others) United Church Port Moresby 1963 Tropical References (and others) United Church Port Moresby 1963

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1 tablespoon each of tomato and Worcestershire sauces; 1 teaspoon each of soy and anchovy sauces; 1 teaspoon of salt and chilli sauce (optional); 1 tablespoon of butter.

Method • Mix all ingredients together.

• Steam for 30 minutes in saucepan. Do not let it stick to saucepan; stir frequently.

• Serve with white sauce and mashed potato.

SWEET AND SOUR TUNA (time 3 stubbies)19 Ingredients • ½ lb cooked rice; 1 cup tinned peas; 4 stalks greens partly cooked.

• Pineapple sliced partly cooked; 1 large tin tuna or cubed live fish.

• 3 tablespoons margarine/dripping/oil; 3 tablespoons plain flour.

• 500 ml (½ pint) milk; ½ cup white vinegar; ½ cup sugar; 3 onions sliced and or 10 shallots partly cooked; Salt and pepper and curry powder as needed.

Method • Place half of cooked rice into greased oven dish.

• Add peas/greens/tuna/onions/pineapple; and then season with salt and pepper and curry powder.

• Cover with remainder of rice; top with shallots.

• Make sauce by melting margarine/dripping/oil in pan; stir in flour and gradually add milk till sauce thickens then add sugar and vinegar.

• Pour over tuna and rice.

EARLY FISHERMEN

Ken Granger with his Arawe mackerel 1966 Photo credit Ken Granger.

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John Lake (Puddles) with butbut 1966 Photo credit Ken Granger.

Tropical References (and others) United Church Port Moresby 1963

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MEAT DISHES HINT #4. GREEN PAW PAW. To any meat dish add green paw paw as it is good for tenderizing meat.

HINT #.5. TIPS ON USING /BULLY BEEF • • • •

Cold with salad.

Fried with eggs or potato chips.

Stewed with onion and water. thickened with corn flour Stew with water, add potatoes, onions, and other vegetables, meat extracts and seasoning.

Mmmmmmmmmmmmm

TINNED MEAT PIE (time 4 stubbies)20 Ingredients • I tin tinned meat; 1 cup stock or water; Any spare cold vegetables.

• 1 tablespoon parsley; 1 tablespoon Worcestershire sauce.

• 1 tablespoon curry powder (optional but necessary).

• 500 gm (1lb) potatoes/kau kau; 3 dessert spoons milk; 1 dessert spoon butter.

• Mixed herbs; 1 tablespoon flour; I grated onion and or shallots.

Method • Mix chopped meat with flour; place in saucepan; add stock; parsley; and spare cold cooked vegetables Worcestershire sauce and herbs.

• Cook gently for 5-7 minutes; stirring frequently.

• Mash cooked potatoes mix with milk and butter.

• Add meat mixture and cover with potato mixture in oven dish then add dobs butter/margarine.

• Bake in moderate oven for 30 minutes till top is lightly brown.

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Tropical References (and others) United Church Port Moresby 1963

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PAPUAN CHICKEN (time 4 -6 stubbies21) PAPUAN CHICKEN (time 4-6 stubbies).

Ingredients • Chicken; 2 large taros or kau kau; 2 onions; Chinese cabbage.

• Two large stones of basalt origin.

• Tomatoes and any other local green vegetables ibeka etc.

• Curry powder; salt; coconut milk; water.

Method • Peel taro/kau kau/onions place in bottom of pan.

• Place in chicken pieces.

• Place in stones.

• Add Chinese cabbage/tomatoes/any other green vegetables.

• Add salt/coconut milk/curry powder/water.

• When stones soft, pour remainder of concoction into separate saucepan.

• Simmer then serve.

Next Year’s Crop. Photo credit Ian Whyte Gogol 1970

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Tropical References (and others) United Church Port Moresby 1963

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STEWED BALUS (Pidgeon) time 6 stubbies)22 Ingredients • I balus per person; One stone per person.

• Onions/rice/Worcestershire sauce/soy sauce.

• Any vegetables; Chopped bacon; Salt and pepper/ if needed curry powder.

Method • Pays to kill balus first. Hang to drain and then pluck and clean.

• Place in saucepan. Cover with water.

• Bring to boil then simmer slowly for four hours.

• When stones soft then pour remainder of concoction into separate saucepan, simmer.

• Serve with vegetables and gravy.

MAGANI PATTIES (Wallaby) (time 3 stubbies)23 Ingredients • Hindquarter of young magani; 1 kg (2 lbs) topside; onions; pepper and stale bread.

Method • Place magani, topside, onion, bread through mincer.

• Add pepper and salt.

• Form into patties and fry in a little bread.

FROGS LEGS (time – depends on how good at catching frogs)24 (time – depends on spillage from stubbie when chasing frogs) • Catch frogs.

• Skin frogs, using hind legs only.

• Parboil legs, roll in egg and breadcrumbs.

• Fry till golden brown.

REFERENCES Ladies of the United Church Port Moresby PNG Tropical Recipes (and Others) -1963.

NSW Public School Cookery Teachers’ Association THE COMMONSENSE COOKERY BOOK – Revised Edition 1960 (first published 1914).

South Pacific Brewery https://www.sp.com.pg.

St Martin’s Anglican Church International Cookbook 1970.

Bread PNGs

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Tropical References (and others) United Church Port Moresby 1963 Tropical References (and others) United Church Port Moresby 1963 24 Tropical References (and others) United Church Port Moresby 1963 23

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Port Moresby 1949 Postcard

Old age stories re brown bottled beer better than green bottled beer •

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The brown stuff from Lae was my choice. Better quality might have something to do with the quality of water used. Greenies were reported to be pasteurized. SP Brown will give you wog belly every time. Brown rice is said to be better than green rice. Is there a clue here?

Carlton draft came in a white can, tasted terrible after being bounced around on the back of a delivery truck for a week and aptly named white death. But like NQ lager whish was perhaps inaptly named “NQ spew” also a poor traveler.

Glimpses of the Past - 1949 • • • • • •

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cheques could be cashed at stores, clubs, and hotels, Port Moresby - the Public Library, the Red Cross Hall, and the ExServiceman’s Club on Ela Beach, all housed in ex-army buildings.

Swimming at Ela Beach The town’s two hotels - the Moresby Hotel, known as the “Snake Pit” and, up the street, “The Top Pub” the slightly up-market Hotel Papua.

Night-time, the cinema next to the Hotel Papua, where the seats were deck chairs and the patrons smoked and drank liquor throughout the movie.

Officialdom having decreed that wives were not permitted to enter the Territory until they had “officially approved” married accommodation. Because houses were not being built, permits were not being issued for wives. The few unattached females, senior officers, and secretaries, vanished straight after work, probably to their barracks, the “Stables” and the “Virgin’s Retreat.”

The absence of wives and the lack of female companionship set the social scene. At 4.03 pm when work stopped, most of the men moved to one of the half dozen clubs to pass the remaining hot hours of daylight.

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FORESTERS WATERING HOLES – TOWN - Port Moresby “Bottom Pub” 1947 Hotel Moresby Photo credit PNGAA

Bottom Pub 1963 Photo credit John Davidson

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Top Pub 1947 Papua Hotel Port Moresby Photo Credit PNGAA

Top Pub 1971 Papua Hotel Port Moresby Photo credit PNGAA

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Kev White and Keith Cullen (back to camera) “in conference” at the Kone Club, 1968.

Photo Credit Ken Granger

Downtown Port Moresby Early 1960’s Photo credit PNGAA

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South

The South Pacific Motor Sports Club, better known as the "Car Club" is one of the most popular clubs in Port Moresby. The club has a rich history.

Founded in 1965 the club has been famous for staging the "Papuan Safari", after PNG gained Independence in 1975, renamed to "Independence Safari". Several other sports orientated clubs are associated with the Car Club, making the Car Club their home.

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Chris Done described lots of lifelong friendships were forged within our forestry cadre during those years. One bloke who particularly comes to mind in this respect is Alan White (unfortunately now deceased). Not only did we work together on several occasions, e.g., Tonolei Harbour, and socialise as families, but Alan and I had a shared passion for motor rallies. We competed together for several years when work commitments and geographic constraints were not against us, and we always felt like we did OK. Family cars were coopted and transformed into high performance, state of the art rally machines (in my dreams) and off we went, from the Port Moresby Motor Sport Club, into the “wilds” of Papua.

During our celebrated careers, Alan and I swapped roles, he became the ultimate navigator, and I tried to point the car in the right direction as much as possible. After PNG days, the Whites ended up in Darwin and the Dones were at Kununurra. Given that these two centres are about 830km apart, it was possible to resume a limited social relationship, but rallying was not on our agenda by then.

Photo credit Chris Done. “Beer Time”. Chris (left) and Alan (right) enjoying a quiet coldie, after the presentation for the Papuan Rally 1973

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Photo Credit Chris Done. If we take this shortcut here, we should be able to get ahead of the field. Papuan Safari 1973

Photo credit Chris Done. Perhaps that short cut was not a good idea after all. 1973

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SOME Motor Sports Club Sponsors

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PINE LODGE HOTEL BULOLO

Bulolo Hotel Main building with reception, dining room, lounges, and bars. Photo credit John Davidson 1963.

Bulolo Hotel with motel style accommodation comprising pairs of units with under cover car parking in the middle of each pair. Photo credit John Davidson 1963.

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:

Haus Win Bar and Lounge. A feature of the Hotel was the extensive use of decorative plywood and timber flooring of several local tree species. Here the wall behind the bar was New Guinea Walnut (Dracontomelun mangiferum). Photo credit John Davidson 1963.

Pine Lodge Hotel 1990.25 Still there.

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Photo credit www.pinelodgebulolo.com

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Hotel Cecil Lae. Photo credit PNGAA.

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ACRONYMS ACT AEC AFS AFPNG AIF AMF ANBG ANGAU ANU APMF APPM ASOPA BCOF “Beer Time�

BFC BGD BUC C cm CALM CFA CNGT CRE CRE

CSIRO CHAH DEPT FAO F &TB FPRC Forkol ha IBRD IFA L of N m3 MM NAA NARI NB no.

NG

Australian Capital Territory Administrators Executive Committee Australian Forestry School Association of Foresters of PNG Australian Infantry Forces Australian Military Forces Australian National Botanical Gardens Australian New Guinea Administrative Unit Australian National University Australian Paper Manufacturers Forestry Pty Ltd Australia Paper and Pulp Manufacturers Australian School of Pacific Administration British Commonwealth Occupational Force 1945-52 Any time.

Bulolo Forestry College Bulolo Gold Dredging Company Bulolo University College Commonwealth Centimetre Western Australian Department of Conservation and Land Management Commonwealth Forestry Association Commonwealth New Guinea Timbers Bulolo Corps of Royal Engineers CRE is a term inherited by RAE from RE and is the term for the Commanding Officer of a RAE unit which is headed by a Lt Col. Although the officer is called the CRE the name is also used for the name of his unit. E.g. CRE Aust Forestry Group or 1(NG Forests).

Commonwealth Scientific and Industrial Research Organisation Council of Heads of Australasian Herbaria Department Food and Agriculture Organisation Forest and Timber Bureau Canberra Forest Products Research Centre Hohola Bulolo Forestry College Hectare International Bank for Reconstruction and Development Institute of Foresters of Australia League of Nations cubic metre Military Medal National Archives Australia National Agriculture Research Institute New Britain Number New Guinea 38

NGF NGIB NZ NSW PIB PIR PNG PNGAA PNGAF PNGFA PNGFIA PNGUT POM Q QF RAE RPC SP UK UN UNE UNI UNITECH UPNG UQ US USA TPNG TUBL TA TA TRP VSF WA WB WW2

New Guinea Forces (relates to plant collection of Lae Herbarium) New Guinea Infantry Battalion New Zealand New South Wales Papuan Infantry Battalion Pacific Islands Regiment Papua New Guinea Papua New Guinea Australia Association Papua New Guinea Australian Foresters Magazine Series Papua New Guinea Forest Authority PNG Forest Industries Association PNG University of Technology Port Moresby Queensland Queensland Forestry Royal Australian Engineers/Australian Army Royal Papuan Constabulary South Pacific United Kingdom United Nations University of New England Armidale NSW University University of Technology Lae PNG University of Papua New Guinea University of Queensland United States United States of America Territory of Papua and New Guinea Territory United Brewery Ltd Timber Area Timber Authority Timber Rights Purchase Victorian School of Forestry Western Australia World Bank WORLD WAR 2

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