StPatrick’s Day fun at Block ‘n Tackle

Troy Zarb will perform a free show at the Block ‘n Tackle Brewery in Kincumber on Friday, March 17, in celebration of St Patrick’s Day.

Zarb’s gravelly voice and repertoire of Irish punk-folk has been entertaining beer-drinking audiences for decades.

His performances with Scarlet’s Revenge have earned him a reputation as a must-see vocalist in the music industry.

The Block ‘n Tackle Brewery has a cosy atmosphere and welcoming vibe, with a selection of craft beers and pizza available for purchase.

Zarb will play songs from The Pogues, Scarlet’s Revenge and many more from 5-7 pm.

Block ‘n Tackle Brewery and coming events, go to site. blockntackle.com.au. Source: of the Pedotle.

Krystal has cerebral palsy and is non-verbal, the mechanics of the sculpture was based on her abilities.

Bailey took part in the artwork brainstorm sessions and was the main inspiration for the Pedotle’s colourful look.

Artist Leonardo Uribe said both were very excited to operate the sculpture and make it fly, and Krystal didn’t want to let go.

Volunteer lifesaver at the club, Andi Mether, said he and other volunteers work with the Stingrays who are children with additional needs.

“There is freedom for children in wheelchairs when they get in the water, and we wanted to create an interactive sculpture that would give them some of this fun and freedom on land,” Mether said.

Source: Media release, Feb 23 Zest Events International

When: Thursday 23 March 10am-12pm

Missing Link

Missing Link

Chef Daniel’s next guest is local Bushtucker teacher and expert Jake Cassar. So, our first message to everyone is PLEASE DO NOT JUST PICK ANYTHING FROM THE BUSH TO EAT WITHOUT EXPERT ADVICE FIRST

You never know if the plant or bush tucker has been sprayed by pesticides or if it is a poisonous lookalike to something else you might have

with Jake Cassar

bush tucker in the episode the morning of filming from a private property on the Central Coast.

Jake really wants to stress how poisonous some bush tucker can be, mainly if your body isn’t used to eating it, so be careful.

Ingredients:

• Whole barramundi