OurNarangba & Burpengary Magazine August 2015 by The Local Times

Friendly Faces at Your Local Tavern

Narangba Nosh Wood-fired Pizzas Wow the Community

Pappi’s Café Sets Standard Narangba Plumber Takes on Superkart Champs

August 2015 Edition

Y HL T N ITY O E M MUN NE E FR OM AZI C AG M

THIS EDITION N A R A N G B A N O S H : 4 Community Spirit Plated Up F R I E N D L Y F A C E S A T Y O U R L O C A L T A V E R N

W O O D - F R I E D P I Z Z A S W O W T H E C O M M U N I T Y 11 PAPPI ’ S C AFÉ SETS THE STAND ARD I N

I ND USTRI AL TAK EAWAY N U T R I T I O N F O R B I R D S

HOME AND GARD EN WI TH NARANGBA HEI GHTS

Tips For Keeping Your Garden Beautiful This Winter TALK I NG FI NANC E WI TH LEE BOWD EN

Protect Your Family’s Financial Security in 2015 REAL ESTATE WRAP UP WITH DARREN GRIMWADE

What’s All The Hype Around Negative Gearing? SPEAKING EDUCATION WITH KAREN CARTER

Foster a Love of Reading in Your Child LETS TALK WELLBEING WITH THERESE O’BRIEN

A Reflection on the Womanhood Course L I V E W E L L W I T H M E L T O R A Y A

H O M E M A D E W I T H H A N N A H F O R S D I K E

How Does Alcohol Affect You? Decorating Ceramics THE FLIPSIDE WITH KIM & ALEX

Morning Routine I N R E V I E W W I T H J A D E M I T C H E L L No Reservations

MICROVERSES: A WORLD WITHIN YOUR WORLD The Jocasta Complex

28 28

O U T & A B O U T

D A T E C L A I M E R S

TRADES & SERVICES

KOKODA CHALLENGE

N A R A N G B A P L U M B E R T A K E S O N S U P E R K A R T 31 CHAMPIONSHIPS

ADVERTISING For advertising rates, conditions and bookings please contact our team at ads@ournarangba.com.au or contact Darren More via phone on 0416 430 792. BUSINESS HOURS Monday to Friday, 9am to 5pm DISTRIBUTION OurNarangba is available to residents and businesses within the Narangba area or online at www.ournarangba.com.au COPYRIGHT & DISCLAIMER No part of this magazine may be reproduced in whole or in part without written permission of the publisher. The information in this magazine is for information purposes only. OurNarangba and its editors, publishers and agents assume no liability or responsibility for any inaccurate, delayed or incomplete information, nor for any actions taken in reliance thereon. The information contained about each individual, event or organisation has been provided by such individual, event organisers or organisation without verification by us. The opinion expressed in each article is the opinion of its author and does not necessarily reflect the opinion of OurNarangba. Therefore, OurNarangba carries no responsibility for the opinion expressed thereon. INDEMNITY By advertising or submitting with OurNarangba you agree to indemnify all participating students or contributors and supporting businesses such as graphic designers and printers against any claims. ABN 47 438 219 632 COVER PHOTO Inferno Wood-fired Pizzas © Bass Photography

Editor in Chief – Darren More Editor – Jackie Smith

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Narangba Nosh:

Community Spirit Plated Up by Rebecca Fawcett-Smith

‘As chefs, we cook to please people, to nourish people’ - Jose Andres Puerta. This quote rings true when applied to many of the faces behind Narangba’s retail food outlets. For them, their business is more than just producing quality culinary fare; it is about feeding a vibrant community spirit. This month, we have plated up a nine-course degustation of their stories to tantalise your senses. Three years ago Christina and Theo purchased The Codmother fish and chip shop at Narangba Valley Shopping Centre. Purchasing The Codmother meant that the couple, Narangba locals for fifteen years, could work closer to home and spend more time with their fifteen year old son, Daniel. ‘It was an impulse thing,’ said Christina. ‘After years of working for others in the hospitality industry I was looking for more of a challenge and I wanted to provide good food for the community. I take a lot of time making traditional homemade fish and chips.’ Cameron Bonney has owned Eagle Boys Narangba for almost three years. A franchisee for six years prior to the Narangba store purchase and Data and Campaign Manager of the Eagle Boys Support Office, Cameron knows what sets Narangba apart. ‘It has one of the highest online order rates in the country. The community … seems to have a love of football, as State of Origin Nights and Grand Finals are always some of the busiest in the network.’ Eagle Boys Narangba has associations with the local soccer, netball and rugby league teams, primarily through the supply of achievement awards. ‘It’s really important to us that we give back to the community that helps make our business successful so we are always looking for more junior teams to support,’ said Cameron. ‘We provide support to a number of the local schools as well.’

Despite being established in 1998, the Narangba Bowls Club located on Mackie Road remains unknown to many Narangba locals. ‘It’s been going forever,’ said Board Secretary, Gwen Floyd. Members and non-members along with families and friends are all welcome to enjoy the hearty Friday night meals cooked by club volunteers, with dishes ranging from $6.50 – $12.00. The last Friday of each month is the popular steak night, which would-be patrons would be wise to make a reservation for. The club is proving a popular venue for social functions with Barefoot Bowls followed by a BBQ a favourite. The club also hosts trivia nights and an annual Christmas in July dinner.

Phelan’s Bakery has been servicing the Narangba, Morayfield and Caboolture areas for twenty years, employing thirty-two loyal staff across the three stores and factory. Coming from a family of bakers, Rodney Phelan has been at the helm for eighteen years. ‘Every morning I get the deliveries and go around to all the shops to make sure everything’s alright.’ Many local schools and clubs have benefited from Phelan’s Bakery’s quality pastries through pie drive fundraisers. ‘Quality is the biggest part of our business. With our staff, it’s customer service and quality product,’ said Rodney. Tim Humphreys began his career with Red Rooster at the tender age of fourteen, working firstly as a kitchenhand, before progressing through the ranks to district manager and as at April 2014, owner of Red Rooster Narangba. The store employs twenty-three locals, including Tim’s parents. A number of the staff have worked at the store since its opening in 2007, and their local knowledge coupled with Tim’s expertise has seen a lift in results across sales, store audits and staff and community engagement. ‘We are locals hiring locals,’ said Tim. Red Rooster Narangba supports a number of local sporting clubs, sponsors local school newsletters and offers local businesses VIP discount cards. Hardip Singh, Owner of Singh’s Curry House, was looking for a new store location when he spotted a vacant shop on the corner of Narangba and Mumford Roads and knew that he had found the perfect spot. ‘Honestly, I am very happy with the customers here’, said Singh. ‘They like my food. I’m happy with that. They’re happy. I’m happy’. He enjoys the family demographic of Narangba and has made some recent changes to the restaurant in the hopes of enticing more people to dine in. For husband and wife team, Debbie and Loui, making the decision to become owners of Subway meant packing up their family of five and relocating from Adelaide. Four years on and they are happily settled in Narangba. ‘We think it’s a beautiful area,’ said Debbie. ‘We love it because it’s growing and it’s a nice environment.’

Narangba

Judging by the level of repeat customers, this sentiment appears to be reciprocated. ‘We have a lot of regulars that come in and tell you about their life and their families and being a part of that community and living in that community, you feel a part of it,’ said Debbie. And a part of it they are, supporting the local soccer club where their youngest son plays as well as providing support to other clubs and local schools via donations for raffles, achievement awards and discounts to Narangba businesses.

Tommo’s Fish & Chippery owners, Mark and Janelle Moss, are fish and chip shop veterans. The shop, opened in January this year, is their third Tommo’s Fish & Chippery store. Narangba residents themselves, Mark and Janelle seized on the opportunity when the shop became vacant last year. Mark and Janelle were unprepared for Narangba’s unique tastes. ‘They buy totally different food. We got caught a few times in the first couple of weeks,’ laughed Janelle. ‘Kallangur and Warner do more [of] just your basic fish, chips and potato scallops. Here, they throw in sea scallops, prawn cutlets and they like the combination packs.’ Regulars to Valley Coffee will have noticed subtle changes taking place. The walls have received a fresh lick of paint and a new watermark logo wavers behind the clouds of steam generated by the coffee machine. Pendant lights and a mirror will complete the facelift being carried out by proud owners, Terri and Craig Sheppard. A feature that has been retained is the ever-changing pieces by the Norfolk Lakes Art Group which grace one wall of the café. ‘We look forward to continuing to provide a comfortable, community environment where people feel they are welcome to come and have a chat,’ said Terri. Aside from the seven friendly locals Valley Coffee has on staff, each school term sees a fresh face join the team care of work experience arrangements with Narangba Valley State High School and St Eugene College Burpengary. ‘We are very grateful for being accepted by the community the way we have,’ said Terri.

The owners featured in this article would like to take the opportunity to thank the locals for their continued support. If heartier portion sizes are what you favour, why not stop by these businesses for some heartfelt Narangba nourishment?

Mark Ryan MP State Member for Morayfield

P 07 5343 5100 morayfield@parliament.qld.gov.au

PO Box 991 MORAYFIELD Q 4506

www.markryan.com.au Authorised by M. Ryan 3/67 Morayfield Road Caboolture South Qld 4510

Your independent councillor representing residents across 600km of Moreton Bay Region from Mt Nebo to Narangba.

Council Services: 3205 0555 Email: mbrc@moretonbay.qld.gov.au www.moretonbay.qld.gov.au Twitter.com/CrBobMillar | Facebook.com/bob.millar.92

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Friendly Faces at Your Local Tavern by Hannah Forsdike

Get to know the staff at your local tavern this month. It’s nice to see a friendly face and build up relationships with your servers. Whether it’s comfort food in the bistro you’re after in the cooler months of the year, or catching up with mates in the sports bar, either way we’d like to acknowledge the people who work hard to make sure you have a great night out. Next time you’re at the Narangba Valley Tavern look out for General Manager, Glenn Spence. Glenn lives in Narangba with his partner, whom he works with at the Tavern, and their three boys who play rugby locally. Having initially fallen into the hospitality industry by chance 20 years ago, when asked what he loves most about the job his answer is simply. ‘The best part of the job is having happy customers walking out at the end of the night,’ said Glenn. Glenn has worked at Narangba Valley Tavern for nine years and says the tavern has a large, regular clientele base. ‘It’s good to see people that have been coming here for a lot of years,’ said Glenn. With 70 percent of their staff living locally in the Narangba/Burpengary area and having all worked together for a long time, Glenn describes his team as one big family. On the other side of town, Peter McCleery is the new Hotel Manager at The Woodpecker Bar & Grill at Burpengary. Peter has worked in pubs and clubs for 25 years after a family member introduced

Glenn Spence and staff from Narangba Valley Tavern. © Photo by Bass Photography

him to the hospitality industry and he loved it. The hours can be strenuous in hospitality, working nights and weekends, but interacting with people makes it all worth it. ‘It’s great to have a customer walk in, recognise them, and be able to put their drink up on the bar,’ said Peter. Peter had previously worked at The Woodpecker for two years and has recently returned as a manager. He says it’s nice to see the same smiling faces of those who were regular customers last time he worked there. ‘It’s nice to be able to recognise a friendly face when you’re being served, and it’s nice for us too to see a regular customer,’ said Peter. Next time you want to escape washing up, splurge on an affordable dinner out with the family or catch a game and have a drink with friends; why not stay local and get to know the people behind the service?

Wood-fired Pizzas Wow the Community by Katy More

Nestled away in Highland Drive, the aroma of gourmet woodfired pizzas fills the air every Friday night as Narangba residents John and Yvonne Zohrab cook up a storm for the community. Possibly one of Narangba’s best kept secrets, Inferno Woodfired Pizzas started in February this year, providing a touch of the market feel right in the middle of suburbia. ‘We are open from 5pm to 9pm at the latest. Normally we are closing up by 8.30pm, especially during Winter. Our slow-rise pizza dough is home made with no fillers, preservatives or additives, we grow our own herbs, use organic tomato sauce and all of our farm fresh produce is purchased locally,’ said John. The wood-fired oven behind these perfect pizzas is a feature of the unique, fully enclosed trailer which can be booked for corporate or personal events. Designed by John Zohrab himself, it was crafted from an old Dairy Farmers catering trailer and resurrected into what can only be described as an impressive and professional mobile business. ‘When we got our food licence, we were told we had the only fully enclosed wood-fired pizza trailer,’ said John. ‘It was actually one of our neighbour’s ideas, which she came up with when we were talking about how we were going to launch our business. Obviously if the trailer isn’t there on a Friday it means we are at an event somewhere.’ Even the local kids get in on the action with customers “inboxing” their orders through Facebook or just stopping by. ‘It is great experience for them to be involved in the business and we love to catch up with our customers as they watch their pizza cook,’ said John. ‘They can’t just sit in front of the computer and X-Box all the time.’

So what made this Narangba couple with no catering experience decide to start a wood-fired pizza business? ‘I always wanted a wood-fired pizza oven in my yard but this was not exactly what I had in mind,’ said wife and business partner, Yvonne. ‘I dreamed of doing something with food. I didn’t really like the pizzas that are in the market at the moment and I knew there was a better pizza out there. I believe we have it.’ For those who wish to book what could be described as the perfect pizza experience, it’s easy. Contact John or Yvonne at info@infernowoodfiredpizza.com.au or inbox them through their Facebook page. All pizzas come cheap at $10 each.

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Pappi’s Café Sets the Standard in Industrial Takeaway by Katy More

Pappi’s Café opened in 2004 in the Narangba Industrial Estate. When the original owners retired in 2013, Debbie Riddell decided it was time for a sea change from her administrative career with Ridley Aqua Feed, with whom she had been working since1999. Riddell took the plunge into the catering and café world. Pappi’s Café now has a strong reputation for quality, healthy food and locals just can’t get enough. ‘I was a regular customer here and became friends with the [previous] owner, Maxine. I saw this as something that was right for me personally, an opportunity to run a business and bring something positive to the area. It was the right time and the right place,’ said Riddell. Food and catering was always part of Riddell’s family – her father ran one of the largest catering companies in Canberra and had catered for some prominent people, including the Queen back in the 1970s and

‘80s. Whilst her career took her down the administrative path, she always held on to that deep seated appreciation for good food. ‘We know that if you want to dine in, you want to eat a nice meal. Whether it’s curried sausages, lamb shanks, lamb korma or a pasta dish, we like to offer variety to keep people interested and keep them wanting to come back, wondering what is on the menu next week,’ said Riddell. Qualified chef, Glen Espiritu, shared Riddell’s passion for providing quality, healthy options and meal presentation, not to mention taste, and the cafe could very well be mistaken for a five star restaurant rather than an industrial café. His lamb shanks in a red wine jus are just an example of this chef’s talents. ‘We still have some deep fried takeaway for those who want it, but we can also offer alternatives. We have a healthy options cabinet full of salads: from fruit salad to roast pumpkin and cous cous salad.

Lamb Shanks on the menu! Photo contributed by Pappi’s Cafe

We make all our meals onsite using glutenfree cold meats, the best fresh produce we can source and have the sandwich bar and … healthy options for hamburgers such as grilled chicken,’ said Riddell. ‘Making all our meals onsite enables us to control the quality of the ingredients and the quality of the end product. We know where they have come from and this allows us to make healthier choices for our customers even if they don’t realise they are getting a healthier option,’ she says. Pappi’s Café is open Monday to Friday from 5am to 2pm for corporate catering, an enjoyable dine-in experience or a quick bite on the run. To learn more go to

www.pappiscafe.com.au

Nutrition for Birds by Greencross Vets

Because there are many species of pet birds, there is no single diet that can be used. Some are seedeaters, some are nectar feeders (e.g. lorikeets), while some eat mainly fruit. So it is important to establish exactly what your bird can and will eat. The main mistake bird-keepers make is not feeding a balanced diet. For example, vets often see cockatoos fed solely on sunflower seed, leading to obesity, fatty tumours and liver disorders. Poor nutrition is responsible for many common problems such as moulting disorders, respiratory disease, growth abnormalities, poor reproduction, egg binding and a poor immune system. Rather than go into detail on protein, fat, carbohydrate, vitamin and mineral levels in diets, an owner needs to know how to feed the pet bird. Most pet outlets sell bird seed in the correct ratio of various seeds, but if this is fed as the sole diet, birds will develop vitamin and mineral deficiencies and protein will be too low.

There are two ways to achieve a balanced diet in seed-eating birds:

• Offer seed for 10-20 minutes twice a day or overnight then take it away and leave fresh vegetables (carrot, broccoli, silver beet and spinach) and fruits (apple and paw paw) and native nutrients. Avocado and cabbage may be toxic. • Feed commercially prepared pellets or diets, which are fully balanced in nutrients. • If birds absolutely refuse to eat new foods, at least ensure that a daily vitamin supplement is given, and try offering a hand-rearing food along with the seed.

Several factors to consider: • Birds often fail to recognise new foods as something they can eat. Texture, shape and size of foods are more important to a bird than smell or taste (unlike cats and dogs). So new foods need to be introduced gradually, and at a place where the bird expects food to be. • Birds have different food requirements for breeding, moulting, growing and feeding young. • The main diet problem seen in seedeaters is vitamin A deficiency, from having an all seed diet. This leads to many diseases commonly seen in pet birds. • Calcium is a very important mineral to birds and should always be available in some form e.g. cuttlefish, liquid drops in drinking water or calcium blocks. • Grit and water must be available at all times. • Always note if birds are eating daily. A sick bird will often pretend to eat and will stay at the food bowl without actually eating its food.

With a good diet and a clean cage, at least 50 per cent of bird diseases seen by us can be prevented.

HOME AND GARDEN with

Tips For Keeping Your Garden Beautiful This Winter Don’t let your plants look frayed and weather-damaged this winter! Lift your spirits and muster up some enthusiasm for the garden with our helpful winter gardening tips.

In general, decrease the amount of watering you do over winter. During the cooler season, plants do not require as much water as they would during the summer time.

Now is a great time to prepare planting holes for new flowers and fruit trees by simply digging manure and compost into the soil.

Just like humans, plants do not enjoy the shock of cold water in winter. Before watering your plants, mix a very small amount of hot water with cold. By doing this, roots won’t be shocked so much – just make sure the water is not too hot (only slightly warmish to the touch).

Winter is the perfect time to address any drainage problems you may have with your soil. Grab a digging fork and make holes directly into the compacted soil. Make surface drains to take away surplus water and wherever possible work gypsum into clay soils. Having deep layers of mulch on the soil will protect it from temperature extremes for at least three months or more.

Build frames around any plants that are likely to be damaged by the chilly nights or frosty mornings. In the evenings, simply cover them up with a piece of plastic or old cloth. Remember to take the covers off in the morning, as you do not want the plants to fry on those stunning, sunny, winter days.

When it comes to tropical pot plants and other “warmth required” pot plants,

Winter doesn’t have to be grey and gloomy. Brighten it up with a pop of colour! There is a range of appropriate and pretty winter flowering plants that come in an array of colours from pinks, blues, yellows to whites and creams! Simply grow them in light shade or full sun. There we have it! The tips to get you through the last of the cooler weather this month!

O LA R • •S

W ER

•

W AT

•

• H

•

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it is essential to move these from colder exposed places into more sheltered spots such as a balcony or porch.

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Protect Your Family’s Financial Security in 2015 Most of us don’t like thinking about the reasons we need insurance – like having an accident, getting a debilitating or life-threatening illness, or worst of all, passing away suddenly – so we often avoid thinking about insurance altogether. Unfortunately, this approach will do nothing to help your family should life take an unlucky turn. That’s why you should make 2015 the year to get your insurance in place if you haven’t already, and protect the lifestyle you’ve worked so hard to achieve for you and your family.

Here are three types of insurance you should consider: Life and TPD insurance Life insurance protects your family’s future by paying them a lump sum if you pass away, are diagnosed with a terminal illness or become totally and permanently disabled. To decide how much cover you need, think about the debts you have, for example: mortgage and credit card debt, how old your children are (if you have any) and the cost of their education, and the kind of lifestyle you’d like your family to have should the unexpected happen. Did you know you can take out life insurance through your super? It’s often cheaper, and because your premiums are paid through your fund, it won’t affect your week-to-week income.

Income Protection Insurance Income Protection insurance, also known as Salary Continuance Insurance, covers you if sickness or injury means you’re temporarily unable to work. Generally, income protection covers around 75 per cent of your wages before tax. You can choose how long you want to receive it (for example: for two years or up to the age of 65) and the waiting period before you receive it, which is usually one to three months. Income protection covers you when workers’ compensation won’t, like if you get sick, or hurt yourself outside of work. It’s also an essential protection for self-employed workers, who aren’t eligible to receive workers’ compensation. Trauma Insurance If you had to recover from a serious illness such as cancer or a heart attack, the last thing you would need is financial stress. Trauma cover can help, with a lump sum payment if you are diagnosed with a serious medical condition (these will be specified in your policy). You can use the money any way you see fit, from covering medical expenses and living costs, to taking a holiday to recuperate.

Lee Bowden is an authorised representative of GWM Adviser Services Limited ABN 96 002 071 749 AFSL 230692, a National Australia Group Company, 105-153 Miller Street, North Sydney NSW 2060 Australia.

Lee Bowden and MLC Advice North Lakes Pty Ltd are authorised representatives of GWM Adviser Services Limited trading as MLC Advice ABN 96 002 071 749, AFSL No 230692 (GWMAS), Registered Office at 105 - 153 Miller Street North Sydney NSW 2060. GWMAS is part of the National Australia Bank Group of companies. MLC Advice North Lakes Pty Ltd is not part of the National Australia Bank Group of Companies. National Australia Bank does not guarantee or otherwise accept any liability in respect of MLC Advice North Lakes or GWMAS. A116179-0515.

What’s all the Hype Around Negative Gearing? Negative gearing is a hot topic often blamed for everything from soaring house prices to stopping first home buyers from entering the market. So what is it? Negative a

form

gearing of

financial

leverage where the gross income you earn from an investment property is less than the cost of owning and managing the property; this includes interest on your mortgage on the property. Those losses

are

then

tax-

deductible against other taxable personal income. There’s a segment of Australians who believe that negative gearing is some kind of hand out to the rich. Little do they know that there are approximately 1.9 million Australian property investors and more than 70 per cent of them only own one investment property, with a taxable income of less than $80,000.

The pros are: • Positive cash flow: After tax and adding non-tax deductions to rental income, a negatively-geared property may actually produce positive cash flow. • Opportunity for the ordinary guy: Negative gearing bridges the ‘affordability gap’ to allow low to middle income earners to invest in property. • Reduce your taxes: It allows investors to deduct the negative amount from their taxes at their top marginal tax rate. • Self-imposed financial discipline: Negative gearing could be described as a type of forced savings. The cons are: • Taking from one’s cash flow: In most cases, investors must still make up for any cash flow shortfall on a month to month basis. • Can cause hardship: Property investing is a medium to long term thing and if your situation changes you may find yourself in difficulty; sometimes being forced to sell a property at a loss. • Underperforming investment: Unfortunately, markets can be unpredictable at times. The GFC had a negative effect on both rents and prices in most places around the country. • Additional responsibilities: As an investor you have new responsibilities and obligations. You have to deal with a property manager, handle bank accounts and have a more complicated tax return. It’s also important to remember when debating whether or not to abolish negative gearing that there are a large number of Australians who bought investment properties to help fund their retirement so as not to rely on a government pension. Abolishing negative gearing would also mean fewer property transactions every year and the government would lose a large chunk of revenue from stamp duties, infrastructure charges, land tax, construction industry payroll taxes and more, as a result.

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fun looking at words and pictures. Link themes in books to real life experiences.

Foster a Love of Reading in Your Child Learning to read is one of the most important skills we can ever learn. The purpose of all reading is to make sense and assign meaning to it. Comprehending what we read allows us to interpret, understand, learn about and enjoy the world around us. Try keeping a reading log over a twenty-four hour period and you will be amazed how often you read something in that time frame. Children who struggle to read from an early age often disengage from school and transfer this into their teens and adulthood. Therefore, it is crucial that we foster a love of reading in our children from a very young age, allowing them to reach their full potential as literate adults in the future. Children who read on a daily basis (usually just for pleasure and not because they have to), develop excellent reading skills which are then used very effectively for the rest of their lives.

Tips to foster a love of reading in your child

• Make sure your child sees that you value reading – let them see you reading often. Read together, share books and have

• Talk to your child. This helps to develop their vocabulary and language skills. Play word games either orally or with magnetic letters/pencils and paper to write words and messages. Have conversations, share jokes and ask each other questions. • Read aloud to your child. Share books that have repetition to capture the rhythm of language – use character voices and repeat phrases together. Sing songs and rhymes as well. • Surround your child with books. Visit the local library – it’s free! Let your child choose books that interest them and spark their imagination – you want them to love what they read. • Be aware of print in the environment around you. Read signs, number plates, posters, labels on products in the supermarket – assist your child to realise that print can be found in many and varied formats and that it has meaning. • Praise all attempts to read and provide support and encouragement as skills develop. Never make reading a ‘chore’. If your child does not see it as an enjoyable activity they can easily switch off. Support what they can do and build on skills over time. • If your child is struggling with reading it is important to intervene and get some extra assistance for them before the problem becomes a bigger one. Check with your child’s school to see what is being done to assist them or seek outside help through extra tuition. In the immortal words of Dr. Seuss, ‘The more that you read, the more things you will know. The more that you learn, the more places you’ll go.’

A Reflection on the Womanhood Course Welcome to Let’s Talk Wellbeing. This month it is my pleasure to introduce you to Caitlin Roy, Womanhood Coordinator, who will share her insights into the Womanhood workshop, run by the Women’s Wellbeing Association. When I first attended Womanhood, I was very, very anxious. I knew nothing about this group of women. Encouraged by my partner to ‘do my work’, I was still a reluctant participant – I thought I was already pretty well adjusted. It was a bit weird initially, however the facilitators were very supportive and I saw other women trusting them (and therefore all of us) with their stories. It was amazing to listen to the truth of these women, some of whom had experiences I could relate to, whilst others were facing challenges I couldn’t even fathom. During the time we spent together, I learnt a lot about being a woman. Through little thought-provoking exercises, movement pieces, creative processes and short ceremonies; we investigated ourselves and each other. Certainly, I was challenged, but at no time did I feel judged or alone. It was, in fact, the most inclusive and encouraging environment I had ever experienced. Through the course I gained friends, with whom I connected more deeply than any others in my life. Not only that, it gave me an even greater gift, friendship with myself. I learnt a lot about myself and gained a sense of appreciation of who I am,

something I hadn’t had before. The facilitators didn’t say they had the answers, though they did assist me in finding my own. Whilst it didn’t make everything immediately better for me, it did teach me how to craft my life into what I wanted. Thirteen years later, I am still ‘doing my work’ and it is full of the joy of real friendship. I feel loved and supported in my journey. My association with the women of Women’s Wellbeing is the most significant network in my life. Through them I have learnt so many things, including, ‘outside the comfort zone is where magic happens’. Women’s Wellbeing Association is a not-for-profit, organisation run by volunteers. We are committed to embracing differences and making a difference to the enrichment of women’s lives, their families and communities. Caitlin Roy, Womanhood Coordinator e. womanhood@womenswellbeing.org www.womenswellbeing.org

Massage Physiotherapy

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How Does Alcohol Affect You? Alcohol directly affects your ability to lose fat. A moderate amount of alcohol can increase total calories, decrease your motivation for exercise, and negatively affect your sleep. The more you drink the worse the side effects are, increasing disruption to sleep patterns, hormonal levels and dehydration. Let’s be honest from the start. Alcohol and weight loss are enemies, but an occasional drink can have a place in a healthy lifestyle. Yes, I do enjoy a glass of red wine as much as the next person, but I don’t enjoy the morning after, the dry horrors or the embarrassing stunts pulled the night before when you’re out of control and not sure what you’re doing. Alcohol is metabolised by the body differently than other foods and beverages. When you drink alcohol, it gets immediate attention (because it is viewed by the body as a toxin) and needs no digestion. When the body is focused on processing alcohol, it is not

able to properly break down foods containing carbohydrates and fat. Therefore, these calories are converted into body fat and are carried away for permanent storage on your body … so now you know where beer bellies and muffin tops come from. Know and understand what one drink is. If you are an all or nothing person this will be challenging but drinking a carton of beer or a couple of bottles of wine is excessive, no buts! Also, don’t drink your calories. Creamy cocktails can pack more calories than a three course meal! Be carb smart with your mixers. Watch your nibbles with drinks, they only add to the carb calories, and nuts and chips make you thirsty, so in turn you drink more. It’s not rocket science but it all adds up! Drinking is marketed in our culture as the way to have fun, let loose and be social. Marketers are experts at targeting advertising to show you that you deserve that cold beer for a hard earned thirst, or that glass of wine looks so seemingly elegant and sophisticated when models are drinking it on TV. As always the choice is yours … it’s your health and you alone are responsible for it. Choose wisely.

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Decorating Ceramics A favourite mug is an invaluable treasure. Amongst the many mugs in my kitchen are three or four special mugs: my favourites. I have been known to refuse a cup of tea not served in one of my mugs and cringe if one was ever offered to guests. A favourite mug could constitute its shape or size; it might be a souvenir from a holiday, a gift from a friend or maybe it just has a funny picture of a cat on it. Whatever the case, I’m sure you have an abundance of plain, white, ceramic mugs in your kitchen. Remember the ones right at the back of the drawer, collecting dust from lack of use? For this month’s DIY we will be decorating these boring, old mugs. One might even become a new favourite.

• Ceramic mug (or whatever ceramic you would like to makeover – this DIY isn’t just limited to mugs) • Ceramic markers (available from your local craft shop but a Sharpie works just as well)

Step 1

Decorate your ceramics however you like. This is the creative part: write your favourite quote, draw a pattern or a cute illustration. Get the kids involved and let them decorate their own plate. It makes a great gift for Grandma!

Step 2

Let them sit for 24 hours before putting your ceramic work of art into the oven. Do not preheat the oven, set it to 220°C and put them in straight away. Take them out after 30 minutes and leave them to cool down. Parental assistance is advised if your little ones are helping out. Your custom kitchenware is hand-washable only. Your artwork will survive a few runs in the dishwasher; however, I don’t recommend it. A personalised mug or plate makes a great gift. Almost all my favourite mugs were gifts from loved ones and the only thing better than a present from a friend is one they’ve made themselves. Tip: Don’t limit yourself to plain white ceramics. Try dressing up an out-dated floral plate; op shops are overflowing with discarded, patterned ceramics.

Morning Routine She says: Being a teenage girl, I am aware that the media generally portrays my lifestyle as either of two extremes. I’m either considered a high maintenance girly-girl, or I aim for an ‘I don’t care about myself approach’. This is especially apparent when discussing the daily female beauty routine. Females are provided with endless steps and processes to cleanse our skin and make us ‘beautiful’. I am always a sucker, feeling as though I need all these products, but in all honesty, I never stick to routine. Some days I feel motivated enough to do a whole cleansing cycle and others I can’t even be bothered taking off my makeup. But even with a simple routine, it is still far more complex than the opposite sex. With multiple products sold to help you keep a clear face, it is suggested to cleanse, tone and moisturise at night. Then when you wake up, you use a variety of makeup products including primer, foundation, eye liner, eye shadow, mascara, and so on. I bet most males don’t even know what this stuff is! And after catering to your face, we are left with the tedious task of tackling our hair. So much of our time is wasted in a women’s daily routine compared to a male’s and with little difference between us, the question stands, is it really necessary?

He says: Oh, we know what that ‘stuff’ is! How can we miss it when showering requires us to try not to demolish the city of shower gels, cleansing scrubs, shaving creams, oils, shampoos and conditioners built on the shower floor? A city that doesn’t belong to us – nor was it built for us – the architects being the females in the household! I watch the females of my family disappear into this cosmetic city for hours and emerge looking … exactly the same! It is like a real life version of spot the difference as I know I am meant to notice something … anything …yet there is nothing! The morning routine isn’t so much of a routine for men; it’s more of an instinctual beginning to the day. It involves scrubbing ourselves with whatever patchwork-Frankenstein soap we can find as we adapt to the scenario, environment and prospect each day holds. Instinct is all we have before the coffee kicks in, or maybe our instincts just turn sloth and the day doesn’t begin. My body and I have a mutual agreement when it comes to morning routines, I involuntarily surrender control of it – to reboot the systems – while the same thing that encouraged my ancestors to stand upright ensures any natural phenomena are handled appropriately. No products needed.

No Reservations In all my attempts to lose weight I’ve never gone on a diet. Food is something I enjoy too much to give up. There’s nothing that gives me more joy than going to a good restaurant — maybe Italian or Middle Eastern —and ordering a big, hearty dish of something rich and flavoursome. When it comes to food, I want something I can savour. Something that makes my taste buds zing and my mind go warm and fuzzy every time I recall the taste. When it comes to movies I want something similar. I want the story to tantalise, to make me feel something worth remembering. So when it comes to movies about food? Well, though I’m twice as eager, I’m twice as critical. Though The Ramen Girl was pleasantly charming, and The Lunchbox was filled with potential it didn’t quite reach, there’s no scene that strikes those taste buds quite like the image of Catherine Zeta-Jones marching out of the kitchen with a raw steak on the end of a rather large granny fork. That moment, from the beautifully built up OST (which no matter how hard I look, I just can’t get my hands on) to the way ZetaJones explodes through the scene, to the perfection of the acting around her … chills erupt up my spine, and I cannot help but giggle every single time. Adapted from 2001’s German film, Mostly Martha, Zeta-Jones plays talented chef, Kate, who is in line for the top job at an upper-class restaurant, when her world is turned upside down with the sudden death of her sister. As if becoming guardian to niece Zoe (Abigail Breslin) wasn’t enough of an upheaval, Kate then has to contend with her new co-worker Nick (Aaron Eckhart) whose culinary skills threaten her chance for a promotion.

The Jocasta Complex Tom ran. An earthbound Cupid, he shot invisible arrows at Jocasta, his mother. The movement caused his bath-foam diaper to dissolve into the cool evening air alongside his giggles. Externally, Jocasta blinked. Internally, white-hot wistfulness and exasperation plucked her heartstrings. ‘Tom, please get back in the bath!’ ‘Why? I’m just gunna get dirty again.’ ‘Can’t argue with that,’ she said to herself. Some children refused to eat vegetables unless the vegetables were an airplane-fork’s cargo. Tom refused to digest reality unless Jocasta could twist it into a tall tale, but Tom Snr. was the word alchemist, not her. Tom waddled around the Hills Hoist clothesline with the ease of a slalom skier. Jocasta followed, a white-water rafter in linen. Eventually she doubled over, not in pain, but weakness. Unlike pain, weakness had never left Jocasta’s body. Weakness slept in her unknown nooks and crannies until it awoke and pounced on even the most unappetising of meats. The why of this weakness eluded Jocasta. Every evening she demonstrated her body was anything but weak. When she and Tom stood side by side in the cracked bathroom mirror: she in a tracksuit onesie, he a tiger one; when she reminded Tom how to hold a dumbbell in his plush paws; when she fantasised about smoothing the mechanical movement of his shoulders with lateral raises. when she remembered using the same muscles differently to choke Tom Snr. with freshly-laundered linen: a by-product of reversing the direction of affection in the Oedipus complex. The why revealed itself then—her mind was a muscle of thought, not action. Despite being greased with fish-oil every morning, her mind couldn’t lift guilt. Jocasta stared at the sheets, willing her mind to be as blank and stiff. Instead, they parted to reveal Tom Snr., who remained a paleness between spilled milk and egg white. Trapped in re-enacting, not reconstructing her ex-husband’s last day, Jocasta asked, ‘Don’t you feel well?’

This movie has it all. Food, music, wit, tears, laughter, and damaged characters that grow into something more. The moment of realisation that life will do what it does and you just have to follow along and make the best of it. That no recipe is as good as the one you write yourself. And really … who can pass up a movie with Catherine ZetaJones?

Out of ten, I rate No Reservations: Plot - 8/10

Characterisation - 8/10

Food - 7/10

OST - 9/10

Overall rating - 8/10

My recommended recommended ‘love-of-food’ movie list:

• Toast • The Ramen Girl • Ratatouille • Julie & Julia • Willy Wonka & the Chocolate Factory

(the original 1971 version starring Gene Wilder, not Charlie)

Tom Snr. gave her a pitying smile before replying. ‘Quite the opposite, Jo: I’ve never felt better.’ Once again, Jocasta felt a mysterious trembling from the ground to the lace edging on her lingerie. “Only worn once!” her eBay listing for this lingerie proclaimed, as though that was an achievement. She tried to grasp the clothesline, but a delicate wind pulled it out of her hands. The sheets and garments rose with Tom Snr. to the upper atmosphere, where only Jocasta’s slick memory could reach him. Where the strange perfume of chicken manure and honeysuckle didn’t linger, but her jealousy did. This was the only tall tale she could tell, and it wasn’t even a tall tale really, but a hard truth in disguise.

Out & About

DATE CLAIMERS • Sat 1st

Garden Part Markets by {love} Handmade Redcliffe FREE - 9am to 3pm

Wedding Gardens, 377 Scarborough Road, Scarborough. For more locations and information visit www.love-handmade.com.au

• Sat 1st

North Lakes PCYC Blue Light Disco 7pm to 10pm - The Space, North Lakes

• Sun 2nd

Cystic Fibrosis High Tea 2pm to 5pm - The Eatons Hill Hotel Grand Ballroom Purchase Tickets at www.cysticfibrosis.org.au/qld/cfhightea

• Sat 1st & Sun 2nd

Pine Rivers Show. Sat 9am to 9pm and Sun 9am to 4pm Pine Rivers A H & I Association Showground 757 Gympie Road, Lawnton Visit http://pineriversshow.org.au/ for more information

• Sunday 9th

Make-A-Wish Treasure Island Fundraiser 10.30am to 1pm Stone Ridge Park, Stone Ridge Boulevard, Narangba For more information see page 26

• Monday 10th

Ekka Public Holiday (Moreton Bay)

• Sunday 16th

QUT Caboolture Open Day - 9am to 3pm

• Sunday 22nd

Mark Ryan Mobile Office - 10am to 1pm Cnr of Young Road and Golden Wattle Drive, Narangba

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Kokoda Challenge by Emily Barber (Year 12, Narangba Valley SHS)

For the past nine years, students and teachers from Narangba Valley State High School have been competing in what may be the hardest trek of their lives. The Gold Coast Kokoda Challenge, known to students as the Kokoda Trail, is a gruelling 48km trek through the Gold Coast hinterland. The full-length track is 96km in length, crosses 12 creeks and is 5,000 vertical metres in elevation. The 48km trek alone requires months of physical and mental training in order to prepare participants for how hard the track is. For six months, six teams consisting of four students and one teacher prepared for the Gold Coast Kokoda. Over this period, they undertook weekly training sessions; giving up weekends, having early morning starts and forfeiting Saturday nights in order to undertake practice walks. At times, everyone asked themselves why they signed up for this event. However, the time invested helped the teams

prepare as they crossed rough terrain at Mount Beerburrum, Mount Cootha and the Maleny hinterlands before entering the Brisbane Kokoda -, - a 30km walk through the D’Aguilar National Park. Finally, on July 18 and 19, the six teams of students and a team of teachers undertook the challenge of walking the 48km leg of the Kokoda Challenge, an event which helps to raise awareness and funds for the Kokoda Youth Foundation. This foundation is a charity which runs a range of programs, striving to better the lifestyles of Australian youth. Taking around 14 hours to complete, the teams eventually crossed the finish line with blisters, aching feet and dead legs for a few days after. Although the trek proved to be far more difficult than anticipated, all teams completed it to the best of their ability, pushing past the physical and mental barriers. Overall, the walk tested all participants, giving them a greater understanding of the physical and mental barriers that ANZACs faced as they made their way through the forests and mountains of Papua New Guinea. Although the challenge was great, participants came out stronger, knowing that challenges can be beaten, and that resilience in the face of obstacles is an important quality for all Australian youth.

Narangba Plumber Takes on Superkart Championships by Jackie Smith

During the week, Narangba resident Daniel Lewis is the owner and operator of Lewis Plumbing. Come the weekend, he is a keen racer of superkarts, representing the local community in the Australian Superkart Championships in July. Superkart racing is a high intensity form of motor racing, almost the big brother to the gokart racing one would see at the likes of Kingston Park Raceway. The Australian Championships are divided into two rounds over a couple of months: The first in Sydney in July and the second at Phillip Island in September, where last year Lewis broke the 15-yearlong lap record, a highlight of his participation in the sport. He is also the current holder of the lap record at Lakeside Park, where he practices for major events. Despite these achievements, Lewis holds no unrealistic goals of one day landing a Formula One contract, and warns others wishing to get involved in the sport to do so at a young age. ‘A lot of guys that do this sport and motor racing think they’re going onto bigger and better things … but I’m a realist. What we’re doing is just for fun. Unless you start young and you’ve got plenty of money behind you, and talent, you won’t get anywhere in motor sport,’ he says. ‘There’s a lot of guys out there who have probably got, I’d say, more talent than the current V8 Supercar drivers but they haven’t got the money behind them to buy their ride to progress any further.’

Lewis started on the superkart circuit in 2008, where he began racing sprint karts. Since then, he has bought his own kart, which he has been taking to meets across the country for the last four years. Being involved in the sport requires a lot of time, particularly as most events worth attending are interstate and transportation of the kart isn’t easy. When he is not racing or working in his plumbing business, Lewis spends much of his time preparing the kart for the next meet, which is a full time job in itself. His participation in the Australian Superkart Championships has seen him completely rebuild the engine, whilst ensuring that the tyres and body are in prime condition. ‘I spend way too much time on it than I should,’ he says. Though, clearly, he wouldn’t have it any other way.

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