TATURA BOWLS CLUB

Better Beef Pasture Management Workshop

Beef farmers, learn how to maximise pasture productivity and utilisation at a free one-day workshop with leading pasture expert Phil Shannon. This workshop delivers the latest information on grazing guidelines for main pasture and crop types and provides a unique and practical approach to managing grazing rotations. The simple and effective customized Rotation Right tool is introduced. This practical approach to grazing allows you to pro-actively manage both rotation length and daily pasture allocation to the stock in order to optimize pasture harvest.

There is a practical emphasis on farm layout and paddock size required for profitable grazing control and even feed allocation. Recent advancements clearly indicate that paddock size can play a key role in managing flatter feed supply and getting pasture residuals right more often.

The ‘peg’ system is introduced, and this greatly simplifies the challenge of working out where the herd should graze next – and as importantly can help with the challenge of establishing a rotation when the season breaks and identifying the true farm surplus in spring.

So, whether you are:

• new to the industry and looking for the latest approach to gain key skills and tools to optimize home grown feed and feed cows profitably or • an experience farmer looking to check that your current approach is on track and take the opportunity to explore new approaches, this program is for you.

The workshop is free and open to all beef farmers and will be held on Monday, May 15, at the Harston Hall. For more information and to register, please contact Nick on 0438 321 528.

This workshop is supported by Agriculture Victoria. Information about a range of support measures for flood and storm-affected farmers can be found at agriculture.vic.gov.au/floods.

Tatura Bowls Club events have now all concluded. A Two Bowls championship event is held annually at the Tatura Bowls Club and in the Championship final Paul Nowland, who had led his opponent Keith Smith through most of the match, was caught on the last end to force a draw and an extra end playoff which Smith won.

In the 100Up final, Darryn Carpenter led from the outset but was headed for a time by Peter Wallis. The game was in contention with the scores Carpenter 84 and Wallis 81. In the next 3 ends Carpenter scored 20 to Wallis' 10 to win the 100Up Championship.

Carpenter has possibly created club history by winning in the one pennant year, the Men's Singles Club Championship, the 21Up Championship and now the 100Up championship.

In the B Grade championship between Julian Robson and Mitch Reeves, Robson had what seemed an insurmountable lead to the 21 target when up 19 to 5. However, Reeves with some fine draw bowling won 10 consecutive ends to be just 3 shots behind 19 to 16. Robson with much relief scored the next two singles to take out the B Grade Championship for this pennant season.

- John Crilly

GOULBURN VALLEY WEST CWA –CRAFT GROUP

Members of the Echuca Group CWA organised an invitation to Goulburn Valley West and Eastern Goulburn Valley Group Craft members to join them in a day of many craft activities.

A delicious morning tea started off the day creating and renewing friendships from past CWA crafting events. All 37 members enjoyed a shared lunch with lovely food and together, ladies spoke about what was happening within their local Branches.

There were different crafts to try including Chicken Scratch, Ribbon Work, Embroidery, Crochet, Crewel embroidery and UFOs to work on. Many ladies seem to have much of the above types of craft in our personal ‘To Do Box’, or as labelled as UFO, Unfinished Object.

There was ‘Show and Tell’ with many wonderful items displayed and explained, giving groups new ideas and new crafts to explore. Lots of useful freebies were given to members to take home.

Everybody enjoyed this wonderful day and the ladies from Echuca Group were thanked for their kindness in sharing and also for organising this invitation for the wonderful get together.

- Barbara Carter

Recipes

Pavlova

A commercially bought pavlova just doesn't compare with a homemade one and most people don't realize how simple it can be to do it yourself.

Ingredients:

4 Egg Whites

1 Cup Castor Sugar

1 Heaped Tablespoon Cornflour

Whipped Cream and Fruit of choice for topping

Method:

Beat egg whites slowly until frothy.

Add cornflour and beat quickly until stiff.

Put in two spoonfuls of the sugar and beat for three minutes.

Add the rest of sugar and fold quickly into mixture. Spoon mixture on a baking tray in circular shape.

Bake at 100 degrees for four hours.

When cool, cover with whipped cream and fruit of choice.

- Janice Dreyer

Tatura Pool Competition

The Tatura Bowls Club, in the off season, are making use of their pool table by entering a team in the Merrigum and District Pool competition playing against teams from Rochester, Kyabram, Tatura, Rushworth and Mooroopna.

The Tatura Bowls Club's pool players in a photo are out to intimidate their opposition but please note it is not a requirement to shave one's head to play.

- John Crilly