Gaythorne Bowler To Represent Australia

Local lad Stuart Gorton could soon be bowling his way to gold at the Special Olympics World Games in Germany this coming June after being selected to play for the Australia Bocce team. However, Stuart is no stranger to representing his country at this elite level. Over the past 15 years, this talented youngster has gained recognition and admiration within the Bocce community with prestigious titles already under his belt. These include representing Queensland at National Games four times, and representing Australia twice, once at the Asia Pacific Games in 2013 and again in Los Angeles at the Special Olympics World Games in 2015. Each time he has brought home gold medals. When not representing his country and state, Stuart loves to pop down to the Gaythorne Bowls Club for a game of lawn bowls. He tells us this is a great way to get in some extra training for bocce and says the support he has received from this local bowls club has been phenomenal. He would like to thank the Gaythorne Bowls Club for their generosity and assistance.

for The Hills Players May performance

The Hills Players community theatre are excited to present their latest collection of adult themed short plays for May 2023.

Aptly named the ‘Dys’FUN’ctional’series, these plays comprise of an array of humorous Dysfunctional situations that are guaranteed to keep their audience entertained. Dates for performances include the 19th,20th 26th & 27th May 2023, so please mark these dates in your diary! More information and booking details will be provided in the coming months.

Ingredients

• 1 large beetroot, leaves and roots removed

• 400g can chickpeas, rinsed and drained

• ½ teaspoon cumin powder

• 1 lemon, juiced

• 1 tablespoon tahini

Method

• 2 tablespoons olive oil

• 2 cloves garlic

• ½ teaspoon vegetable stock powder

• Sweet paprika, to serve

• Vegetable sticks, to serve

MICROWAVE beetroot on high in a bowl with lid for 10-12 minutes. Slip skin off cooked beetroot. ADD beetroot, chickpeas, cumin, lemon juice, tahini, olive oil, garlic and stock powder to food processor and blend until smooth.

SERVE with a sprinkle of sweet paprika and a variety of vegetable sticks. ALTERNATIVE METHOD: 225g canned beetroot, drained of juice works just as well.

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