Innisfail branch smashed a fundraising record of $9,223 for Cancer Council Queensland

STORY AND PHOTOS BY MARIA GIRGENTI

A RECORD crowd of over 200 people enjoyed scrumptious fare at Australia's Biggest Morning Tea at Warrina Lakes on May 26, which raised a record $9,223 for Cancer Council Queensland (CCQ).

Innisfail Philoptohos Ladies presented a $300 donation to the cause, part of the proceeds from their sell-out Greek sweets and fried halloumi stall, at this year's Innisfail Feast of the Senses.

Those in attendance enjoyed a fun and relaxing morning and the chance to win stacks of lucky door prizes, cent sales, and raffle prizes, bid on an auction, and buy fresh local produce and handmade craft items.

Guest speaker Anna Lees from Innisfail spoke about her father's cancer diagnosis in 1973 and her cancer journey.

Whilst her father was in Brisbane for over six months of treatment, he received assistance from the Queensland Cancer Fund (as it was then known).

This inspired Lees to give back, and at the age of 13, she became involved in the door-knock appeal, with her Dad as the driver.

These funds raised assisted patients in travelling south for treatment, as there was no radiation/chemotherapy in the Far North region back then.

Until 1999, Lees continued her involvement with the door-knock appeal and, for two years, hosted the ABMT at her South Johnstone home.

After moving to East Palmerston in 2000, Lees became reunited with Lydia Massa, a family friend.

Around 2004, Massa hosted her first ABMT at her home with 50 invited guests. The following year it took place at East Palmerston Hall with 180 guests and was run by volunteers.

Over the years, Lees took on the roles of Leukaemia Foundation ambassador, branch chairperson, and Relay for Life chairperson.

In 2020, Lees received a Stage 4 Non-Hodgkin's Lymphoma diagnosis and underwent six months of treatment in Cairns.

During this time, Lees received assistance from CCQ and the Leukaemia Foundation, and CCQ also helped her when diagnosed with non-related breast cancer.

Each year, around 1,813 people in the Far North Queensland region receive a cancer diagnosis, with prostate, melanoma, breast (female), bowel, and lung the most common cancer types.

Free support and services are available to cancer patients in the Cassowary Coast, including accommodation and bus service to and from Marylyn Mayo Lodge in Cairns, access to turban and wigs, telephone/face-to-face counselling and a psychologist.

In 2023, ABMT is celebrating 30 years, and every dollar raised helps the Cancer Council to fund research, support services, prevention programs and advocacy.

CCQ also conducts research directed at understanding how to prevent cancer, ways to diagnose cancer earlier, how to assist patients in achieving the optimum quality of life after a cancer diagnosis and the best ways to support cancer patients and their families.

Pumpkin, Polenta and Herb Muffins

Serves: 12

Prep time: 15 minutes

Cook time: 30-35 minutes

½ serve per portion

Ingredients

300g pumpkin, peeled and cut into 4cm pieces

1 cup wholemeal flour, self-raising

½ cup flour, self-raising

1 cup instant polenta

½ small red capsicum, very finely chopped

1 tablespoon thyme leaves

2 tablespoons pepitas (pumpkin seeds)

1 cup natural yoghurt

2 eggs

1 tablespoon extra-virgin olive oil

1 cup cheddar cheese, grated

1 tablespoon parmesan cheese, grated

Method

PREHEAT oven to 200ºC. Line a 12-hole muffin pan with baking paper.

STEAM the pumpkin for 5-10 minutes, or until soft, then mash with a fork and let cool.

COMBINE the flours, polenta, capsicum, thyme and half the pepitas in a large bowl, making a well in the centre.

WHISK the yoghurt, eggs and oil in a separate bowl until combined.

STIR the mashed pumpkin and cheeses through the egg mixture. Pour into the dry ingredients and gently stir until just combined.

DIVIDE the batter evenly among the muffin holes and scatter the remaining pepitas over the top.

BAKE for 30-35 minutes, or until the muffins are golden and a skewer comes out clean.

Recipe courtesy of the Country Kitchens team