July 2020
CONTENTS
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Welcome after months of uncertainty, it seems things are slowly getting back to normal. While a lot of businesses across the twin towns and beyond have struggled, and in some cases sadly collapsed under the weight of COVID-19, we too have been affected. But today we celebrate. Because today we bring you the first edition of bella+beau magazine since COVID-19 hit. We also recognise the difficult times are not over yet — which is why we hope this month’s edition gives you a break or at least a small reprieve. This month, we talk to the Wishart sisters — Kaitlyn, Emmalea and April — who eat, sleep and breathe their bovine friends. And wouldn’t have it any other way. Their future might be unclear at this stage but the girls know it will involve cows in one way or another. We also get to know Echuca’s Kylie Pearce — a woman who spent almost six years serving in the Royal Australian Navy. She tells us what it was like to fight for her country and how being a hero (our words not hers) can take its toll on your mental health. On a lighter note, we also speak to Barham blues musician Sean McConnell whose music career has been put on hold. Sean talks about how it felt having the highlight of his calendar, Echuca Moama Winter Blues Festival, cancelled and how the future looks for the music industry. Finally, we also have some winter warming recipes. And who doesn’t love cooking made easier? So, sit back, relax and enjoy our July edition of bella+beau. See you next time.
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CONTENTS Sisters set for cows, cows and more cows................................ 3 Sent to war to fight an enemy she didn’t know existed: herself.................................. 5
Alex Gretgrix
COVER
Editor
Photo: Cath Grey
Cohuna dairy farming sisters Kaitlyn, April and Emmalea Wishart.
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That music used to make me smile. And I knew if I had my chance, that I could make those people dance..................... 8 Recipes................................................... 10 Photography: Cath Grey, Dairy Australia, Sean Clohesy, Lydia Grant Design: Bella Considine Words: Sophie Baldwin, Alex Gretgrix, Anna McGuinness, Brayden May
PROFILE
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Sisters set for cows, cows AND MORE COWS
Cohuna dairy farming sisters Kaitlyn, April and Emmalea Wishart
SOPHIE BALDWIN cows have always featured heavily in the lives of sisters Emmalea, Kaitlyn and April Wishart. Growing up on the family dairy farm, Rowlands Park, at Cohuna, the girls have always shown a keen interest in what is going on. Whether it’s showing cows, rearing stock, milking, driving tractors or sowing, the girls have got every aspect of farm management covered, which in turn has been a great source of pride for parents Rick and Tina. “We all share the same interest and are really close as a result. The girls each have their own strengths and when they were younger Emmalea was the boss, which used to create a few arguments but now they are young adults they all share the load and all work really well together,” Tina said. The girls’ continued interest in farming is now what keeps Rick and Tina motivated especially when they start to question themselves, however
the trials, tribulations and tough times, especially over the last few years have only served to bring the family closer together as they negotiate their future. Emmalea, 21, is in her final year of exercise science at Bendigo and is looking to get her masters next year. Kaitlyn, 19, has just started agribusiness at Bendigo while April, 16, is in Year 11 and completing a school based apprenticeship in dairy ag. “By the time April leaves secondary school all the girls will have completed their Cert Three in ag,” Tina said. Emmalea said she has always wanted to work on the farm but she is thankful her parents have encouraged her to try something else first. “I will graduate at the end of the year and hopefully do my masters next year. I think it has been very wise of my parents to encourage me to try something different and now I am not too sure what I will do,” Emmalea said.
She is also interested in doing an agronomy course. “I have always been the one who has helped dad with the tractor work and sowing and I would really like to increase my knowledge in that particular field.” Emmalea may not know where she is going to end up but she knows her future will involve some sort of farming and she does have plans to eventually settle in the area. “I am sure one of the three of us will eventually end up on the farm. “Kaitlyn knows so much about the showing side and the pedigree of the animals while April is the odd jobs girl and does everything from getting the cows up, milking and feeding calves — she basically keeps the place running,” Emmalea said. Kaitlyn said her passion has always been around breeding and calf rearing. She knows the pedigree (and name) of every cow in the herd. >>
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PROFILE
>> Kaitlyn has just started her first year of an agribusiness degree, something she feels will help her if she decides to take over the family farm in the future. “I studied business in Year 11 and it was my favourite subject. I know I will be able to
incorporate what I learn with my degree into anything farm related in the future,” she said. While her first year of university has been upset by COVID-19, Kaitlyn said choosing to isolate on the family farm has been a great way to spend the last three months.
“Even on our heavy workload days I can still manage to help mum and dad with a few odd jobs around the place. It has also been really good to be home with Emmalea and April because the three of us haven’t been together for a while,” she said. Kaitlyn said even if she doesn’t end up being on the farm she won’t ever be without cows. “I would like to have a few show cows, even if someone else has to look after them for me, I just can’t imagine my life without cows in it.” April said the farm is an important part of their family and a huge talking point for them all. Even though she is the baby of the family, April has the same amount of input and works just as hard as everyone else. She said the past few years have been frustrating as she has watched her parents struggle with the implications of the high cost of producing milk and the stress of little water and big prices to get it. “You can tell what is going on and I just keep wondering why it can’t be the other way, the whole water thing just seems corrupt,” April said. She would like to think there is a good future for dairying, but it depends on lots of things including water, weather and milk price. “I can’t really see myself working in the city. I used to want to do beauty but I can’t think of anything else I want to be but a farmer,” April said. She is looking forward to completing her Certificate 3. “Mum and dad want me to do something else but farming might be the only thing I want to do.”
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PROFILE
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SENT TO WAR TO FIGHT AN ENEMY SHE DIDN’T KNOW EXISTED:
HERSELF
BRAYDEN MAY veteran, Kylie Pearce knew her enlistment in the Royal Australian Navy came with that unspoken but fully understood caveat. She might end up in a shooting match somewhere, at best. Or in a war, at worst. And when her war did arrive Kylie was under orders at HMAS Nirimba — at 4 am she would be in a plane and headed for Desert Storm in the first Gulf War. Still not finished with her two-year basic training it must have all been overwhelming. Until the stand down came at 2 am — the extra Australian forces were not needed at that time. Even though Kylie and fellow trainees were ‘disappointed’ her mother wasn’t. “I said to mum I’ve got to go, and I’m being posted out only a few hours before the decision came through,” she said. “We weren’t allowed to tell anyone anything, not even where we were going. “I couldn’t even tell her if I would be back. It
like any service
was one of the worst phone calls I have made, she didn’t cope very well with it. “When I called her the next day, she thought I was playing a joke on her.” That might have been as close as Kylie came to combat in her six years with the Navy; but by the time she was discharged she was well on her way to becoming collateral damage. Because she might have been out of the firing line but too many she joined up with were not — some were gone before she left the service; others in the decades since. So for the next 22 years she would find herself fighting an enemy she didn’t even know existed. Herself. Life in the civilian world wasn’t all smooth sailing, it was more like the some of the rough seas Kylie had endured many times before. But one day on the calendar would increasingly prove the hardest of them all. For the military it is ‘the’ day. Anzac Day; April 25. The day Australians stand side-by-side; honouring those who have fallen and those who
have served. But not Kylie, she would sit in a darkened room in her Echuca home; alone with her thoughts and memories of friends lost. “I would try to avoid everyone; I wouldn’t talk to anyone. Not even those closest to me,” she said. She felt hapless in the war against herself, and although she never once considered running up the white flag from where she was looking Kylie could never see her winning. None of which stopped her being in the frontline of working with, helping, others in trouble, because she was lucky enough to have several support networks — extending from her husband Bruce to those with whom she had served. She doesn’t want to discuss where she might be without them. “Veteran suicide is the highest rate of any group of people in this country and it’s very sad. It is becoming more and more prevalent for those who are serving in places like Afghanistan,” Kylie said. “You help each other because you’ve gone through a lot with that person. You know they will save your life if they can,” she said. >>
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PROFILE
>> “They are there to defend you, they are there to defend everyone else. “You can see the people who don’t have that feeling because they don’t last, quite often they don’t make it to the end of the training. “It is an internal security you gain during your service.” “Because Bruce doesn’t have a military background it was hard for him to understand what I was going through at times,” she said. “As a couple we’ve had to work through a lot; but no matter what he has continued to be an amazing supporter of mine. “If I’m on the phone to one of my military friends, he will say ‘I’ll see you in a few hours’. “Along with my family, he never pushed the issue and always gave me time to work through the challenges I was facing.” Those phone calls and face-to-face meetings continue to help Kylie and her fellow veterans get through some of their darkest days. “Even to this, you might not talk to each other for months but then someone is having trouble with PTSD so you are on the phone trying to help them,” she said. But finally getting herself to Anzac Day would need more than support and friendship — it would need a sign from beyond. “Eventually I had my medals and badges framed and hung after I had received my service medal; and at that point I still hadn’t decided whether or not I wanted to do Anzac Day in
JULY 2020
public,” Kylie said. “Then on April 26 in 2017 we heard this thud at two in the morning.” Her newly framed medals had fallen from the wall, the glass shattered and it all went everywhere. If that wasn’t a clear enough message, nothing else would be. “We thought it was a bit too eerie,” Kylie admitted. “To me that meant next year (2018) was the year.” The ‘sign’ saw her join women veterans selected to lead marches around the country. And every step she took that morning, watched lovingly by family and friends, was a strong step into a better future; a cathartic experience during which she began to peel off the memories that haunted her. “It was a proud and emotional moment as Anzac Day always is,” she explained. “I was able to do it because I had dealt with the issues that I needed to deal with coming out of the forces and the people I had lost. “Some people are able to do it straight away and others not. It affects everybody differently. It was purely coincidence that my first march was in 2018. “It was huge for me as a person to be able to do that, it helped me to overcome a lot of personal barriers. “When you are marching and you do hear
people calling your name, it does make you feel special.” Kylie emphasised there were also many positives to serving. “The group that joined the academy together were meant to celebrate our 30th anniversary with a reunion in Sydney last month,” she said. “Unfortunately, that was all postponed and hopefully we can hold it next year. We did have our a 25-year reunion in 2015, which was our first one, and it was great.” Kylie’s family history over military service is a long one, with her nanna, Nora Creswell, serving in the Royal Navy between the wars, and having to leave after three years because she married (equal opportunity laws were still decades away). And at just seven-years-old, Kylie had already decided she wanted to follow in her grandmother’s footsteps. “Nanna would always speak about her time in the Navy when I was growing up,” she explained. “When I was 17, I found out you could enlist before you were 18. It only happened because I stumbled across a newspaper article which said that you were able to join at 15. “My careers teacher at school told me that you had to be 18. I wasn’t too happy when I found out.” Soon after, the then teenager was packing her bags and heading to the HMAS Nirimba, where she would undertake two years of training. But in those two years, there were big changes
PROFILE
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As we cautiously emerge from lockdown, I urge everyone to support local businesses wherever possible. We all know the benefits of shopping locally: the money we spend stays in our community and is spent again and again. Now more than ever, we need to shop local and support the businesses that support us.
taking place in the structure of Australia’s defence forces, with men and women navy members expected to train together. “The boys made it very clear to us that you had to be better than them, not on the same level,” Kylie recalled. “It was a lot harder than we expected because we were used to a certain way of doing things and it changed what we could do. “In our intake there were only three girls, one was 15 and the other was 18. We had to do twice the work, twice the training. They might be in bed and we would be doing training. “We just wanted to be seen as equals. It was the only way we could earn that respect. “There was never a point where I thought this wasn’t for me. “It was where I wanted and needed to be. That thought process only pushed me further.” Kylie would serve on HMAS Canberra, HMAS Success and HMAS Westralia but her only foreign ‘battles she fought were those against asylum seeker boats. Although, she could argue her biggest were against those living on the same ship as her. Living in such close quarters did mean there was the rare issue between mates. “Sometimes you would feel like you were going mad,” Kylie said. “On the Canberra we had 130 people but we had 30 women in a space of a dining room. Beds were three high and you couldn’t sit up in your bunk. “ On patrol it often felt as if their days would never end. “Some days you would be up for 22 hours, so you would sleep where you could.” In the ultimate twist, Kylie’s career at sea would end with a medical discharge for chronic seasickness — despite trying several injections a day. In Kylie’s time in the navy came to an end in 1996 when she was medically discharged. “I was a girl from the country, so I had never really been on the ocean before joining the navy and apart from the injections I walked around with lots of garbage bags in my pocket. “The worst-case scenario, we were around the bottom of Australia off the Western Australia coast and I was on our biggest ship. We had waves coming up over our bridge. They were bigger waves than those for the Sydney Hobart yacht race which killed people.” She was suddenly in what many people would call the real world, fending for herself in everyday life and it took several years to overcome those challenges. But if you ask her if she wanted to get back on a ship, she would be there in a heartbeat. She is a proud Australian who would do anything to defend her country. And she wouldn’t have it any other way.
If you need assistance with any Federal Government matters, contact my office as my staff and I are here to help. 2020 01 28 Dairy News February copy.pdf 1 24/01/2020 5:45:21 PM
2020 01 28 Dairy News February copy.pdf 1 24/01/2020 5:45:21 PM
Damian DRUM MP Damian DRUM MP FEDERAL MEMBER FOR NICHOLLS FEDERAL MEMBER FOR NICHOLLS
Contact office for assistance Contactmymy office for assistance with Government issuesissues withFederal Federal Government 426 Wyndham Street, Shepparton, VIC 3630
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PROFILE
Sean McConnell at his parent’s Barmah property. Photo: Lydia Grant.
THAT MUSIC USED TO MAKE ME SMILE AND I KNEW IF I HAD MY CHANCE that I could make those people dance
ANNA MCGUINNESS coronavirus; it was
the day the music died. As soon as the first restrictions were announced — and immediately enforced — the music industry collapsed. Venues were closed; gigs were cancelled, the crowds disappeared; and musicians were the collateral damage. Barham blues musician Sean McConnell was booked for Echuca’s Winter Blues festival in July with his band White Lightning, but the pandemic saw the opportunity scrapped. “People were just in shock, nothing like this had happened before,” Sean explained. “We’ve dealt with lockout laws and noise curfews which have impacted the industry, but this was a full-on shutdown.” Sean and White Lightning were hit front on with the ‘full-on’ shutdowns. They were booked for the Barham Hotel the same week as the stage three restrictions were
unveiled and the show was canned. Even in the lead up to the shutdown, Sean said things were becoming “really quiet and dark” with ticket sales slowing as crowds stayed home. Even worse, many of those in the industry were left penniless and couldn’t find welfare support. “A lot of musicians were excluded from the JobKeeper scheme,” Sean said. “Because of the nature of employment, it can be hard to prove that it’s a regular source of income.” But Sean still considers himself one of the lucky ones. As a fulltime landscape architect and part time musician, he was still able to work from home through the lockdown — but his plan to record a new CD this year went down the drain, along with all his gigs. The 2020 Winter Blues festival would have been Sean’s 19th in attendance, but coronavirus saw its cancellation announced in May. “It’s obviously disappointing but I felt due to the pandemic it was probably the safest option,”
he said. “It felt like too big a risk to take, it would be very difficult to social distance at such a popular festival.” Sean first attended as a five-year-old spectator and since then he’s only missed one year. “I find there’s a very warm, fun atmosphere and there’s the smell of wood smoke and the sound of the paddle steamers,” he said. “It’s an incredibly unique festival with a lot of character and we see people come back every year and watch us develop as musicians, it’s a really community driven festival.” During the lockdown Sean used different means to connect with his audience, recording live performances and sharing them on YouTube. “One good thing about having more time at home is getting some more original songs out there,” he said. “People have been trying to do it for themselves, Bandcamp is a really popular website for selling CDs and merchandise.
Sean McConnell with Dewey on his parent’s Barmah property. Photo: Lydia Grant.
White Lightning (Benny Gerrard (on left) and Sean McConnell (on right)) performing at the 2017 Bendigo Blues Festival. Photo: Sean Clohesy. JULY 2020
PROFILE
“But it’s a lot easier to convince someone to buy a CD after you’ve performed to them rather than through a Facebook post asking for support, when a lot of people have been financially affected themselves,” he said. The website I Lost My Gig is quantifying the immediate impact of the COVID-19 pandemic on Australia’s live event and entertainment industry. Musicians and related workers can enter how much money they’ve lost through cancelled gigs — by the end of April the Australian total was $340 million. Sean said the many moving parts of the industry means there’ll be a “massive delay” in
getting back to normal. “Even if restrictions ended today, it would still take months and months to book and plan and get everyone back in work,” he said. “A lot of venues in Melbourne are going up for sale, iconic venues like the Gasometer in Collingwood, so a lot of places are really teetering on the edge.” “We might see a lot of venues collapse if they’re not rescued and once they go under and there’s nowhere to play, it’ll be very difficult,” he said. If social distancing rules stay in place for some time, as some people expect, capacity at venues and festivals will be reduced.
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“It’s an uncertain future, there’s going to be a lot of financial hurt,” Sean said. Sean grew up in Barham but has lived in Melbourne for the past six years. In early June he decided to return to the place where he learnt to love music. The old shed he’s moved into is where he first played on his parent’s hobby farm. “It was a very difficult decision to move away from Melbourne, but there’s no future in sight for live shows and the city was becoming a bit of a hectic place,” he said. “Moving to the country is like a holiday, it’s a really good opportunity to get some rest and relaxation in the country air.”
Sean McConnell on his parent’s Barmah property where he returned to in July due to the coronavirus lockdown. Photo: Lydia Grant.
Sean McConnell with Wallace the budgie. Photo: Lydia Grant.
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JULY 2020
RECIPES
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Cranberry and feta SPICED RICE PILAF
Take this pilaf or rice salad to your next barbecue or gathering and it will become a favourite. INGREDIENTS • 25 g butter • 2 tablespoons olive oil • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/2 teaspoon cinnamon • 1/4 teaspoon smoked paprika • 1/3 cup pistachio nuts • 1/3 cup slivered almonds
• 3 shallots, finely sliced • 1 1/2 cups basmati rice, washed until rice runs clear, drained • 2 1/2 cups chicken stock • juice of 1 orange • 1/2 cup dried cranberries • 2/3 cup roughly chopped fresh herbs (parsley, mint, coriander) • 180 g feta, crumbled
METHOD 1. Heat half the butter and oil in a large saucepan over medium heat. Add spices and cook until aromatic, approximately 30 seconds, then add pistachios and almonds and cook for a further 2 minutes or until golden, toasted and coated in spice mixture. Remove nuts from saucepan.
SERVES: 8 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES
2. Add remaining butter and oil to saucepan. Add shallots and cook until softened. Add rice and cook stirring for 1 minute until well coated in oil mixture and lightly toasted. 3. Reduce heat and add stock and orange juice. Bring to the boil, reduce heat, cover and allow to simmer for 15 minutes until all liquid is absorbed and rice is cooked. Cover saucepan with a double thickness teatowel and allow to stand and steam for 10 minutes. 4. Add cranberries, herbs, feta and spiced nuts and stir gently to combine. Serve immediately.
All Recipes are From the DAIRY AUSTRALIA website from their THE DAIRY KITCHEN.
JULY 2020
LEMONGRASS, GINGER AND LIME
butter fish parcels These parcels of goodness contain the most aromatic butter that enhance and delight the tender steamed fish.
INGREDIENTS • 1 bunch asparagus, trimmed and cut into lengths • 3 baby bok choy, quartered • 1 bunch broccolini, trimmed • 4 x 150 g white fish fillets SERVES: 4 • 125 g butter, softened PREP TIME: • 2 teaspoons finely chopped lemongrass 15 MINUTES • 2 teaspoons finely grated ginger COOK TIME: • 1/2 teaspoon finely grated lime rind 20 MINUTES • 2 teaspoons finely chopped fresh coriander
METHOD 1. Cut four large squares of foil or baking paper. Place vegetables in the centre of each square and top with a piece of fish. 2. Combine butter, lemongrass, ginger, lime rind and coriander and spread evenly over fish. 3. Fold up foil or baking paper to make a sealed parcel. Bake at 200°C for 15–20 minutes or until the fish and vegetables are cooked through. Serve immediately.
RECIPES
Lamb korma WITH RAITA
Drizzle with cool and creamy yoghurt, the family will love this delightful lamb korma. INGREDIENTS
SERVES: 4
• spray olive oil PREP TIME: • 1 brown onion, sliced into wedges 20 MINUTES • 2 tablespoons korma curry COOK TIME: paste (or other curry paste) 40 MINUTES • 400 g diced trim lamb or lamb leg steaks cut into bite sized pieces • 400 g can diced tomatoes • 1 cup reduced salt chicken stock • 3/4 cup fresh coriander leaves • 1/2 lebanese cucumber, grated • 1/2 small carrot, grated • 2 cups reduced fat natural yoghurt • steamed basmati rice and green beans for serving
METHOD 1. Spray a heavy based saucepan with oil, add onion and cook for 2–3 minutes over medium heat. Add curry paste and continue to cook for a further minute, until fragrant. Add the lamb and brown over high heat for 3–4 minutes. Pour in tomatoes and stock, bring to the boil, then reduce the heat and simmer uncovered for 30–40 minutes. 2. To make raita, finely chop half the coriander leaves and combine with cucumber, carrot and half the yoghurt. 3. Remove the curry from the heat and stir in the remaining yoghurt. Serve curry with rice and beans, drizzle with raita, and garnish with extra coriander leaves.
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SLOW ROASTED GREEK CHICKEN WITH CRUMBLED FETA,
lemon and olives
A succulently moist, yet crisp roast chicken and potato dish, that will have family and guests coming back for more, every time! INGREDIENTS • 6 chicken marylands SERVES: 6 • 1/4 cup extra virgin olive oil PREP TIME: 20 MINUTES • salt and freshly ground black pepper, to taste COOK TIME: • 1 tablespoon dried rigani* 180 MINUTES (or dried oregano) • 2 large lemons, thickly sliced • 12 whole cloves garlic, unpeeled • 6 washed potatoes, unpeeled and cut into wedges • 1/2 cup Kalamata olives • 200 g feta • crusty bread and Greek style salad, for serving
METHOD 1. Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated. 1. Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender. 2. Remove foil and increase temperature to 200°C. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp. Crumble feta and olives over dish and continue cooking for a further 5–10 minutes or until cheese is warm and just softened. 3. Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad.
JULY 2020
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