Shire-wide print newsle er distributed

Eurobodalla Council’s quarterly newsle er, Living in Eurobodalla, is hi ng the streets. If you can’t wait for the print version to reach your mailbox, or if you are one of the 40% of our nonresident ratepayers then you can find a digital copy HERE: h ps://www.esc.nsw.gov.au/__data/assets/ pdf_file/0019/230905/Living-in-Eurobodalla-March-to-May2023.pdf

The Bay Hearing Loss Group

Hi Folks, We have previously men oned we’d try a different mee ng arrangement this year (2023)…. Instead of mee ng monthly, we thought to meet up quarterly, i.e. every three months. In this way we can judge members interest and their willingness to a end future meet ups. It is an informal group and very relaxed.

We would like to know in advance if you will be a ending as this helps us organise our mee ngs At our next mee ng, …just an ordinary catch… we can discuss the year ahead. That being said, the details are Wednesday 22ndMarch, 10.30 am

AT: The Manor (Car Park Lounge) Enter through the main entrance. If you have any ques ons regarding the group, or anything you would like discussed, please feel free to contact us on Lee or Joe on 0427 451 405 or 0411 327 700

New Zealand’s finest to cook on Rock Oyster Country

Mar n Bosley is coming to cook at the Narooma Oyster Fes val! Fresh from judging oysters at the Sydney Aquaculture Show, we can’t wait to see what this world-class chef and restauranteur, Chef Ambassador for New Zealand, writer and absolute oyster lover does with our fabulous local seafood and produce.

‘Bos’ is one of New Zealand’s finest chefs and lives by the philosophy that we should eat “what’s in season, what’s local, and what’s fresh”. Needless to say he’s excited about visi ng the home of the Rock Oyster for this year’s fes val and is already familiar with the South Coast.

He has been bestowed with every major food award in New Zealand and is known for his love for all things piscine. His seafood company, Yellow Brick Road, brings those who catch, closer to those who cook and lives by the code that responsibility, respect, and provenance are paramount to preserva on and sustainability.

Unequivocally commi ed to New Zealand’s food culture, Mar n co-founded Wellington’s iconic City Market, a weekly food and wine market showcasing Wellington’s ar san and bespoke producers. For 11 years he has run the Remutaka Prison ‘Gate to Plate’, their Wellington on a Plate fes val event, providing catering training to long-term prisoners. Most recently he was the patron of Cohort 50, the Department of Correc ons newest officers.

Listen to Mar n Bosley’s interview with John Susman on Fishtales, a seafood podcast.

Currently, Mar n contributes a regular column in Cuisine Magazine. He has released two cookbooks, Mar n Bosley Cooks and Mar n Bosley; appears regularly on radio, television and at food fes vals in New Zealand and around the world; and has been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Shanghai, Hong Kong, Japan and San Francisco. He appears monthly on Radio New Zealand’s A ernoons with Jesse Mulligan and with Wallace Chapman on The Panel.