SeniorsToday.com.au
Working with the ‘mother lode’
PAGES 10-11
All set set to connect PAGE 4
PAGES 20-21
Guy’s take take on food on PAGE 7
Ranger Stacey will join Agro and his good friend Jamie Dunn for a couple of shows at Redlands and Ipswich during the next few weeks that are definitely not for the kids.
STORY PAGE 5
Extreme heat kills more Australians than any other natural disaster and more than a hundred lives are lost each year to exposure to high temperatures in Queensland.
However, Griffith University’s Ethos Project (Extreme Heat and Older Per-
sons) is aiming to change all that - they just need volunteers.
Researchers are hoping to partner with older Queenslanders to develop an in-home early warning system for heat.
Doctor Shannon Rutherford from
the University’s School of Medicine said using small senors to monitor home temperature and humidity, the Ethos system will alert users when these levels become dangerous and provide personalised cooling recommendations to reduce heat health risks.
“Without taking the right steps to protect ourselves and keep our homes cool, extreme heat can lead to heatrelated illnesses such as heat cramps, heat exhaustion and heat stroke,” she said.
Go where the rivers run
PROPERTY AND FINANCE ......page 9
IN PROFILE ................pages 10-11
RECIPES ...................pages 11, 16
HEALTH .................... pages 12, 15
ARTS/ENTERTAINMENT pages 16-17
OUT AND ABOUT ........pages 18-21
WHAT’S ON .......................page 22
HISTORY .........................pages 22
ACTIVE OUTDOORS ............page 24
The Good Food and Wine Show is returning to Brisbane this October 27 – 29 and Seniors Today have five double passes to the Brisbane Convention and Exhibition Centre show to give away!
Now in its 22nd year, the Show will see over 500+ wines, 60+ cheeses, and brand new masterclasses and chef demonstrations from the likes of celebrity chef, Nagi Maehashi of RecipeTin Eats, the crazy bull Miguel Maestre, Justine Schofield, chocolate queen Kirsten Tibballs, Alastair McLeod, Brendan Pang and Charlotte Ree.
The days are warming up and the garden centres are brimming with brightly coloured flowers and more vegetable seedlings than you can poke a stick at (and according to my husband I’ve bought half of them).
Spring must be on it’s way.
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Tania Phillips Journalist
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DEADLINES 2023
September Edition
Advertising Bookings:
Noon Friday 28th July
Artwork: Noon Thursday 10th August
Distributed: Monday 21st August
December Edition
Advertising Bookings Noon Friday 27th October
Artwork: Noon Thursday 9th November
Distributed: Monday 20th November
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Sip, sample and shop 300+ of the country’s tastiest producers
Watch your favourite chefs cook live at The Kitchen by Harris Scarfe and our two brand new stagesv2food Plant-Based Cooking Stage and Baking Stage.
Discover how to perfectly pair wine with food in a Wine Selectors tasting room.*
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The Aged and Community Care Providers Association (ACCPA) welcomes new data showing almost complete 24/7 Registered Nurse (RN) coverage in aged care and improvements in star ratings, as released by Federal Minister for Aged Care Anika Wells this month.
New figures show the vast majority of providers are meeting the Government’s 24/7 RN requirements.
“This is positive news and aged carer providers should be congratulated for achieving so much in the face of huge workforce shortages across the country,” said ACCPA CEO Tom Symondson.
“More than 86 per cent of residential aged care facilities have reported full compliance with the new legislation, and many more are close to doing so which is welcome news. With strict eligibility requirements for exemption from the rule, there is still work to be done to support those providers who are unable to fully comply due to a lack of workers and are not eligible for an exemption.”
“We will continue to work with the government to support those providers who haven’t quite met the requirements, and to identify how we can support them and ensure there are tailored solutions and options. This is particularly crucial in rural and remote Australia where shortages are at their worst”.
We also welcomes the release of another round of Star Ratings data showing many more providers are attaining higher ratings of 4 and 5 stars, than in
the previous quarter.
“We have seen significant improvements in star ratings across the sector, and we commend aged care providers for their efforts to improve their performance under challenging circumstances. These results demonstrate the commitment of the sector to deliver quality care to older Australians.
“It’s particularly pleasing to see a marked increase in satisfaction scores by residents, because that’s what it’s about: improving the lives of older Australians.”
“We also thank the Minister for her recognition of this effort.”
And with spring comes another edition of Seniors Today Brisbane. Spring is apparently a good time to put down a brew according our beer columnist Bob Anthony (mind you I’ve known Bob long enough to know that he thinks any time is a good time for a little brewing).
Our own travelling Seniorita Kylie Mitchell-Smith has been out and about in Melbourne and checking out a Melbournian favourite now here in Brisbane while Erle Levey is still dreaming of Germany.
I’ve dragged myself away from the plants long enough to catch up with Laidley Spring Fest, the people behind the Food and Wine Festival coming back to Brisbane and an amazing lady called Valerie who had quite the tale to tell. And then there is my interview with the one and only Agro.
In the three months since our last issue, we’ve said goodbye to my partner in crime Louisa from advertising who has gone off to grey nomad around Australia and welcomed a new team memberMichelle Gibson who steps in to the advertising role.
Michelle and I hope you enjoy this issue and have a great spring.
Tania Phillips, Editor
Extreme heat kills more Australians than any other natural disaster and more than a hundred lives are lost each year to exposure to high temperatures in Queensland.
However, Griffith University’s Ethos Project (Extreme Heat and Older Persons) is aiming to change all that – they just need volunteers.
Researchers are hoping to partner with older Queenslanders to develop an in-home early warning system for heat.
Doctor Shannon Rutherford from the University’s School of Medicine said using small senors to monitor home temperature and humidity, the Ethos system will alert users when these levels become dangerous and provide personalised cooling recommendations to reduce heat health risks.
“Without taking the right steps to protect ourselves and keep our homes cool, extreme heat can lead to heat-related illnesses such as heat cramps, heat exhaustion and heat stroke,” she said.
“On top of this, heat can decrease our quality of sleep, worsen medical conditions, and put a greater pressure on our heart. Although heat can impact anyone’s health, people over the age of 65 are at an increased risk of experiencing such heath consequences.”
Doctor Rutherford said with this
year’s El Nino predicted to be a scorcher, the Ethos Project was looking for older persons interested in trialling our system this summer. If you’re a bit concerned about navigating a new technology, no worries.
“Our research team will provide you with continuous support and you’ll
have several opportunities to chat with fellow participants and share experiences throughout the trial,” she said.
To be eligible, participants must be at least 65 years old, living in South East Queensland, do not have a diagnosis of a cognitive or psychological disorder (such as dementia or schizophrenia) and willing to complete a confidential health history questionnaire.
The system monitors temperature and humidity in the home and sends an alert to users when these levels become dangerous, with personalised cooling options.
Data will be safeguarded throughout the trial to protect participants privacy.
All participants will receive a $50 supermarket gift card at the end of the trial, and will be paid on a pro-rata basis if they withdraw before the trial ends.
Those interested will need to contact Ethos via phone (07 5552 7903), email (ethos@griffith.edu.au) or through their website www.climate-ethos.com
Ahead of Korean Veterans’ Day on Thursday 27 July, Ipswich local and one of the few remaining Korean veterans in his cohort, Matthew Rennie OAM, embarked on a journey to Korea for the 70th anniversary of the end of the Korean War.
Following in his father’s footsteps, Matthew joined the Australian Army at the early age of 18-years-old and went on to serve for 11 years in Japan, Malaya and Korea. The newly trained soldier arrived by boat in Pusan, South Korea in 1952, joining 3rd Battalion, Royal Australian Regiment (3RAR) on the front line for 13 weeks.
“The first night I was there, there was a rocket attack. I was so naïve that I thought it was a spectacular fireworks display – not fully grasping the situation at hand,” Matthew said.
“It wasn’t until the bloke I was relieving called out in distress and ushered me into a foxhole that I realised the seriousness of the incident.”
Matthew’s naivety didn’t last long.
As his battalion moved on to different positions, the reality of war soon set in.
“When the Chinese put in an attack, it wasn’t two or three; you’d have 200 charging in,” he said.
“And the noise was horrendous – the shell, the mortars, the machine guns, everything blazing over. And my God, the winters – it wasn’t unusual to hit 26 degrees below freezing.”
On 24 May 1953, Matthew experienced a near-fatal encounter after be-
ing shot in the back of the head. If not for his best mate Frank, he would not be alive to tell the story today.
Matthew recounts the bullet piercing his helmet but somehow only grazing his skull. “The next thing I remember was Frank trying to stop the bleeding,” he said.
Having taken out the enemy shooter, Frank set about bandaging Matthew’s wound, tearing a field dressing with his mouth – and losing his false teeth in the process.
“They fell onto the ground, and he just put ’em back in his mouth.”
Frank later suffered poisoning from the fertiliser in the soil.
“He told everyone ’til the day he died that I tried to poison him,” Matthew laughed.
“We were very close. When he died, it left a void in my life because we never lost contact over 70 years. I still miss him today.”
After 12 months in Korea, Matthew –like many veterans of the Korean War –
returned to Australia almost as if nothing had happened.
“We were given a leave pass and told to go home – that was it,” he said.
“There was never any ‘job well done’, pat on the back or welcome home parade. Nothing. We just weren’t valued for what we were doing.”
In South Korea, however, Australian veterans are honoured as heroes. South Korea’s government has gone to many lengths to support Australian veterans, providing everything from additional memorials to Christmas luncheons, care packages, and even comfortable shoes for ageing feet.
This year, Matthew returned to South Korea – courtesy of their government – for the 70th anniversary of the Korean War armistice.
“This is the first time I’ll be in Korea for Korean Veterans’ Day on 27 July,” he said before the trip. It’ll be an emotional time, though I’m looking forward to it. To pay respects to my mates there, it’s very important.”
Get ready to socially connect this October as Queensland Month Seniors Month, 1 - 31 October, returns for another year.
Beginning on the United Nations International Day of Older Persons (1 October) and including the celebration of National Grandparents Day on Sunday 29 October 2023.
Reinforced by the continued theme of ‘Social Connections’, Seniors Month aims to increase the social connectedness of communities throughout Queensland. Simply put, it’s going to be a Connect Fest!
“There is no denying the importance of feeling socially connected “said Lisa Hodgkinson, Senior Project Officer at Council on the Ageing Queensland.
“Social connectedness is one of the most important factors in creating strong and resilient communities. It allows us to build relationships with people we might not otherwise meet, share common values and experiences, and can help us to become more aware and engaged.
To enable this, we need caring supportive communities that foster and support social connections through spaces, places, and activities. It’s part of what makes Queensland Seniors Month so special.”
Seniors Month provides the opportunities for people to connect through inclusive events and activities held throughout the month.
Event organisers are in full swing, planning and organising what is shaping up to the best year yet.
From fitness classes, art and craft workshops, technology courses, social events, concerts, excursions, expos a so much more, there will be a wide variety of events and activities on offer.
If you’re planning Seniors Month activities, we urged to let the community know what’s on offer by submitting their events and activities into the online event calendar.
For more information and to submit your events visit www.qldseniorsmonth.org.au.
They may be in their seventies now but Agro (arguably Australia’s most iconic puppet though a certain Ostrich or Man from the Moon might argue) and “the bald man under the table” Jamie Dunn are still partial to getting out and doing gigs.
“Where there’s a till there’s a way,” Agro laughed as we sat down for our phone interview about his shows at the Ipswich Civic Centre and Redland Performing Arts Centre in September. Yes, I interviewed a puppet, you do a lot of weird stuff in this job and this isn’t even the weirdest. And it’s Agro - who wouldn’t want to interview the naughty puppet that could (and often did).
The show is hosted by another iconic Children’s television presenter, Ranger Stacey and is a stroll down memory lane and a chance to hear the naughtiest and funniest Aussie Showbiz stories behind the accidental puppet that became an Aussie icon (and scarily influenced a whole generation).
It will take you back more than 40 years to a time when Mt Cootha was a hive of televisual activity and Agro, Dunn and Jill were the kings and queen of Saturday morning cartoons before they moved into radio and conquered that medium too.
It’s a chance for Agro to get out of the bag in Jamie Dunn’s boot and make people laugh – something he’s still pretty good at.
“Yes yes I’m heading down to Redlands for a show I’ve never been to the Performing Arts Centre there but I’m looking forward to it,” Agro tells me.
“I will take you back in time, time, time – it’s a behind the scenes look at how I got started in this industry – rags to riches.
“But you’re still rags though right?” I quip.
“Yeah, exactly and I’m working with Ranger Stacey – now there’s a blast from the past.”
I derail the conversation, and mention that I’m good friends with his old partner in crime Jill, who might be the first thought when you think of a host for this gig. He laughs.
“I got offered to do a job in Mackay recently and because they wanted to look at that time, so I thought I’d send Jill a message, would you want to do a show,” he says.
“She sent me back - I’m a grandmother, I’ve got a good work life balance and not changing it.”
I laugh that sounds like the woman I met when she was asked to do a column for the paper I was working at.
“I met her in Toowoomba when she was working with a puppet called Ebeneezer the Dragon,” Agro explains.
“I remembered that and when I needed a cohost I told Channel Seven there was a girl up there who’d be great to work with but they made me audition with about six other people Tiffany Lamb and different ladies like that but I didn’t work very well with anyone but Jill – on purpose,” he adds in a cheeky conspiratorial voice, laughing uproariously.
“It will be hoot working with Ranger Stacey. She is exactly the same as Jill.
For instance, this isn’t a kids show by any means, but back in the day I remember when a kid would say to Jill for instance – I’ve got a new bike. These days people would just say that’s good and walk on but Jill would stop and say and ask what colour is it? She just had a niceness about it and Ranger Stacey is exactly the same as that.”
And just like Agro (and the man under the desk) Stacey has been a huge part of the childhoods of those who grew up in the 80s and 90s.
“I may never be in children’s television again because of all the out-takes of Cartoon Connections that have gone around the world. They’ve had four and a half million hits from when I was a bit naughty at work,” he chuckles. The one of him working as a naked hand after a dog stole his puppet self seems to pop up more than any other.
“I can’t do that any more,” he says. “Mr Dunn can get down to get under the desk but he just can’t get back up again. And I’m sure seniors will understand that.”
Agro says the show will have a bit of everything.
“There’s a behind the scenes video from the past, there’s an interview with Ranger Stacey and I’m looking forward to that because Mr Dunn comes out and he’s known to be just a little cutting,” he says.
“The show is planned, but not planned……if you know what I mean. That was always the reason that Agro was so successful because it could go off to the right at the drop of the hat.”
Kids know when things are scripted so freewheeling a little is a good thing but particularly when something is live, there is a bit of an air of danger.
“Oh, yeah that’s my middle name,” he says in a sly voice.
“I am looking forward to Redlands and we have one in Ipswich as well on 22nd – a week before Redlands, it will be lovely, I’m looking forward to it, I really am.”
Does he get out much these days?
“Wherever there’s a till there’s a way,” he laughs and I don’t think I’m talking to Agro anymore.
“I don’t feel like retiring, I slowed down just a little bit but no, no not retiring. I was thinking about it because I’m 74 this month. I was thinking, what I would put on my headstone if something went wrong and that’s probably a reason to come to the show – come and
watch me die on stage - at least I’ll be in a box already -. I was thinking I would put on my headstone “what a cracker of a life, I’ve had a beauty.”
VIP ticket holders will get a copy of Jamie Dunn’s autobiography and get a chance to meet the gang.
The meet and greet will take place immediately after the performance where guests will also be given an autographed book.
At the end of the show, all VIP ticket holders are asked to remain in their seat whilst the rest of the audience clears (and Agro suggests it’s worth the price of admission to watch the guy em-
ployed to help Mr Dunn up out of the box after the performance).
Each group will then be invited for a polaroid photo opportunity with Jamie Dunn and Agro. This will be provided to you on the night at no extra charge.
FRIDAY SEPTEMBER 22, 2023: IPSWICH CIVIC CENTRE – IPSWICH
BOOKINGS: www.ipswichciviccentre. com.au or phone venue box office: (07) 3810 6100
FRIDAY SEPTEMBER 29, 2023: REDLAND PERFORMING ARTS CENTRE –CLEVELAND
BOOKINGS: www.rpac.com.au or phone venue box office: (07) 3829 8131
Prep time: 1 hr 30 mins
Cook time: 55 mins
Total time: 2 hrs 25 mins
Serves: 1
Ingredients
Pastry
· 250g Plain Flour
· 100g Unsalted Butter, Chilled & Chopped
· 100g Caster Sugar
· 2 Egg Yolks
Method:
Making the Pastry:
1. Place the flour, butter, sugar & salt in a food processor.
2. Pulse in the food processor until the mixture resembles breadcrumbs.
3. Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.
4. When the mixture just combines, stop the processor & form a disc in your hands. Wrap in cling wrap & chill in the refrigerator for 1 hour.
5. Preheat oven to 180°C fan-forced (350°F).
6. Grease & line with a circular disc of baking paper a 28 cm loose-bottomed tart pan.
7. On a surface with a large piece of cling wrap underneath (you may need two pieces joined together), roll the pastry until it is round & 4-5mm thick, using a dusting of flour occasionally.
8. With the cling wrap still attached to the pastry, carefully lift the pastry & gently flip into the tart tin pastry side down. Trim the edges by pressing down with the heal of your hand.
9. Chill for 10 minutes in the freezer or 20 minutes in the fridge.
10. Remove the cling wrap, prick the pastry with a fork then line with baking paper & fill with pastry weights.
11. Blind bake your pastry for 10 minutes. Remove pastry weights & baking paper then bake for another 5-10 minutes, until just cooked through.
· 1 pinch Salt
· 34 tbsp Chilled Water
· 1 tsp Vanilla Bean Paste
Strawberry & Frangipane Filling
· 125g Unsalted Butter, softened
· 150g Caster Sugar
· 1 tsp Vanilla Bean Paste
· 2 Large Eggs
· 200g Almond Meal
· Slivered Almonds
· 250g Queensland Strawberries, hulled and halved
Strawberry Filling:
1. Whilst the pastry is baking, make the filling.
2. Place butter, sugar & vanilla in an electric mixer & beat until butter mixture is light & creamy.
3. Add eggs one at a time & make sure they are fully incorporated before you add the next.
4. Finish by adding the almond meal & mix through gently.
5. Spoon this creamy Frangipane mixture evenly over the pastry, smoothing out the top when finished.
6. Place the strawberries over the top of the almond mixture, pushing slightly into the batter. Finish with a scattering of slivered almonds.
7. Bake for 35-45 minutes until it has turned a golden brown on top. Cool in the tin for at least 30 minutes before serving with fresh cream, vanilla bean ice cream or Greek yogurt.
Notes:
• Don’t skip the resting/chilling process. It is essential to stop the shrinkage of your pastry. You can also make this pastry a day or two in advance, simply keeping it chilled in the refrigerator as a rolled ball, wrapped in cling wrap.
When you need a Strawberry dessert that looks and tastes the part, you can’t go past this classic Strawberry & Almond Tart
Recipe developed & photographed by Queensland Strawberries and Megann Evans.
Serves: 6
Ingredients
Spinach filling
· 1 tbsp olive oil, plus extra for greasing
· 1 small onion, finely diced
· 1 large stick celery, finely diced
· 1 clove garlic, crushed
· 3 x 250g packets frozen spinach, thawed and squeezed of excess moisture
· 150g firm ricotta
Method: Spinach filling
1. Heat oil in a large non-stick frying pan over medium-high heat and add onion, celery and garlic and cook for 3-4 minutes until softened but not coloured. Transfer to a mixing bowl and cool. Stir in spinach.
2. Add ricotta, parmesan, lemon zest, egg and season with salt and pepper. Mix well and set aside. Ricotta filling
1. Mix together ricotta and parmesan. Season with salt. Assembly
1. Place a baking tray onto the middle rack of the oven and preheat to 220°C fan-forced. Grease a 21cm x 9cm (base measurement) loaf pan with oil. Line with baking paper, making sure to leave a 5cm overhang on both long sides.
2. Place a shortcrust pastry sheet onto a lightly floured work surface. Cut the other sheet of shortcrust pastry in half. Attach it to the first sheet by brushing one edge of the pastry with beaten egg, overlapping sheets by 5mm and rolling over seam with a rolling pin to secure. You should now have 1 ½ sheets of pastry attached together.
3. Use a rolling pin to carefully place pastry inside
· ½ cup (40g) grated parmesan
· ½ tsp lemon zest
· 1 egg
· Salt and pepper to taste
Ricotta filling
· 500g firm ricotta
· ½ cup (40g) grated parmesan
· Salt to taste
· 4 whole small eggs, plus 1 beaten egg for glazing
· 2 sheets shortcrust pastry, just thawed
· 1 sheet butter puff pastry, just thawed
loaf tin, lining the long sides with pastry and gently pushing into the edges of the tin. Brush edges with beaten egg.
4. Cut remaining shortcrust pastry in half across ways to line the ends of the loaf tin. Press overlapping pastry to join the pastry together.
5. Brush egg wash all over the base and sides of pastry. Spoon cooled spinach mixture into the tin and smooth out. Add ricotta and press down evenly. Make 4 holes along the top of the ricotta. Crack an egg into each hole. Brush all the edges with beaten egg.
6. Cut 2/3 of the puff pastry sheet to make the top. Place onto the loaf and press down gently over the egg. Trim off excess pastry from the edges.
7. Pinch and fold over edges to seal. Cut out leaf shapes from remaining puff pastry and arrange over the top. Glaze the top with remaining beaten egg.
8. Place loaf tin on preheated baking tray and cook for 15 minutes. Then reduce temperature to 180°C (fanforced) and cook for a further 45 minutes. If pastry is browning too fast, cover the surface with foil. Cool completely in tin.
9. Serve warm or cold.
Recipe courtesy of Australian Eggs.
Brisbane’s impressive foodie scene has added yet another feather to its blossoming bow, with acclaimed Chef Guy Grossi (Melbourne’s Florentino, Grill and Cellar Bar) migrating North to open Settimo restaurant at the Westin Hotel.
Settimo restaurant an ode to the coast of Italy, is located on Mary Street, in the city centre. The menu pays homage to Amalfi and is inspired by the flavours and culture of Southern Italy. Loaded with fresh produce, it’s a menu Chef Grossi can hang his Italian roots, hat on.
A vibrant space adorned with contemporary, artwork and Italian trinkets, layered with soft, pastel hues and coastal interiors. The result is a relaxed, dining space, a place to indulge in fresh pasta and fine wine. There’s an intimate, private dining room, ideal for a long lunch- Italian style.
Chef Grossi has created an authentic dining experience, and has brought his tightly held, southern reputation to Brisbane. Threading the menu with local produce from the surrounding food bowl and sea- the result is a flavour packed menu that considers Queensland’s, tepid climate.
Styled to impress, the open plan kitchen has been designed for the chefs to interact, as guests watch them weave their talents into each dish. The lively space is a visual splendour, and we are instantly seduced by the aromas wafting across the dining hall.
We choose the ‘Pronto’ lunch available from Tuesday to Friday, it’s affordable and abundant at just $50 per person (minimum 2 people). We start with Pane and Olio-crusty bread and Grossi olive oil, followed by Pizza Fritta-fried balloons of pizza bread with lashings of tomato, spinach and provolone- simple yet tasty.
We can’t go past the ‘Pasta Al Limone’ lemon, butter and parmigiana, for our pasta dish, afterall this is Brisbane’s answer to the Amalfi Coast.
Grossi says that the best dishes are quite often the simplest ones, just 3 ingredients and you’ll be transported to Italy.
Paired with sides of local Green
Beans and Burrata, we are satisfied with the amount of food on the ‘Pronto Lunch’-but wait there’s more the ‘Dolci’ biscotti del Giorni, cookies of the day, deliciously sweet.
Settimo feels like a place you’ve come home to, a bustling, local’s eatery with a global twist. Brisbane has welcomed Grossi’s signature style, with linen
draped tables, a fine selection of wines and wafts of southern Italian flavours-a welcome addition to the city’s burgeoning food scene.
Kylie Mitchell-Smith, Travel Writer/Podcast Host www.travellingsenorita.com @travellingsenoritaA 100-year-old Queensland grandmother with a passion for knitting is helping hundreds of tiny newborns keep warm at Mater Mothers’ Hospital at South Brisbane and she is hoping other’s will join in and help too.
Joan Young, who turned 100 in May, started knitting when she was just 10 and hasn’t stopped.
Mrs Young said she felt compelled to help Mater’s tiny patients after purchasing Mater Prize Home tickets and learning about the Mater little miracle babies whose lives had been saved thanks to around-the-close specialist care.
“Every time I buy tickets, I read about how these tiny babies have been saved thanks to life-saving treatment at Mater. I thought ‘I have to do something for these little babies’.”
Gold Coast resident Mrs Young, who has five children, nine grandchildren, 15 great grandchildren and four great great grandchildren spends much of her time knitting baby booties.
Mater Mothers’ Hospital Assistant Director of Clinical Services Kathleen Goldsmith said Mrs Young’s handmade booties had made a big impact to families welcoming a new baby.
“To receive a package with something so sentimental is priceless,” Ms Goldsmith said.
Mrs Young, from Merrimac, enjoys knitting each day and said over the years she had made thousands of baby shawls and booties for other hospitals around the state.
“I just love knitting. It’s nice to see the result of my work – in no time I have something that takes shape,” Mrs Young said.
“I was young when I started knitting. When I was 12 my mum taught me how to make booties and I still use the same pattern.”
Mater Volunteer Senior Manager Judy Johnson is calling on volunteers to join an army of knitters to donate more beanies for newborns, including premature babies at the hospital.
About 40 babies are born each day at Mater Mothers’ Hospital, Ms Johnson said.
“The beanies are used in birth suites and theatre recovery wards to maintain the temperature of babies when they are first born,” she said.
“We have a shortage on beanies at the moment and any help we can get to warm little heads and hearts is greatly appreciated.”
Ms Johnson asked knitters to follow a specific pattern which can be found via http://www.mater.org.au/baby-beanie Beanies can be delivered or sent to:
Mater Mothers’ Hospital, Level 5, Raymond Terrace, South Brisbane, 4101. Phone 3163 8000 for more information.
Australia’s largest not-for-profit aged care provider is partnering with universities to inspire Australia’s future aged care workforce through an innovative storytelling program.
Bolton Clarke is working with students across multiple disciplines at eight Australian universities to involve them in the Bolton Clarke Research Institute’s SHARE storytelling program, which has rolled out with clients and residents in Queensland and NSW.
Students in nursing, social work, psychology, occupational therapy, recreational therapy, human services and community welfare are partici-
pating in the program, which provides a structured approach for older people to share stories across projects ranging from intergenerational digital storytelling to life story books and posters, story circles and creative performances.
“As our population ages, there is growing urgency for health professionals to understand the care needs and preferences of older adults with complex health conditions,” SHARE program lead Dr Xanthe Golenko said.
“But current training for the future health workforce offers few opportunities to gain experience working in
aged care settings.
“Storytelling really allows students to get to know the person – it helps to develop empathy and compassion, and students also build confidence in being in an aged care setting and learn to communicate effectively with older people.”
Social work student Matthew Willmott said his placement with the Bolton Clarke program was daunting at first, but he grew to love it: The way our project ran was primarily through storytelling circles and a Life Story book. I still think about the residents – the conversations we had and the stories I heard really changed me.”
By Peter Townsend, principal Townsends Business and Corporate Lawyers
Trusts are most commonly established by a deed. Those deeds contain the terms or rules that control how the trust can be used, and the rights and duties the various parties to the trust have or owe. In our experience, trust deeds are regularly misplaced and lost.
A lost deed poses numerous problems, two of which are particularly worth noting:
· First – trustee has responsibility to know terms of trust deed (equitable duty)
The trustee of a trust is under an equitable duty to know the terms of the trust that they manage. This may not sound like an issue for the pragmatic investor who simply uses their trust as an investment mechanism or for concessional tax outcomes. But Courts have shown little reluctance in concluding that a trustee does not know the specific terms of the trust when the deed has been lost.
A fairly recent example can be seen in the case of Jowill Nominees Pty Ltd v Cooper [2021] SASC 76. The Court held that it is very difficult for a trustee to discharge their duty to know and manage the trust when they don’t have a copy of the governing rules of the trust.
· Second – can a trustee prove the original trust deed ever existed?
If the original deed is lost, then it may
be difficult to prove that the trust exists at all. This was the case in Mantovani v Vanta Pty Ltd (No 2) [2021] VSC 771. In that case, the trust deed had been lost and there was not enough secondary evidence to show that the trust was in existence. By secondary evidence, we mean documents and dealings that clearly showed the identities of the beneficiaries, the property of the trust, and the nature of the trust (i.e. fixed, discretionary, SMSF, etc).
The Court held that the trust failed
due to uncertainty, which means that without the trust deed the terms of the trust, and the parties to the trust, were unknown. This was arguably the better outcome for the trustee; had the court found that there was a trust then, pursuant Jowill above, the trustee might have been found to have breached their duty to the trust by not knowing the terms of the trust.
In Vanta, the Court then confirmed that a failed trust automatically gives rise to a resulting trust. A resulting trust
means that the trustee holds the property on trust for the settlor.
This means that the property of the trust ‘revests’ (effectively returns) to the person who contributed that property (i.e. an equitable interest returns to the settlor), rather than the beneficiaries.
This probably wouldn’t be a problem if the settlor still wanted to establish a trust with that property for the beneficiaries; but if the settlor had passed away, for example, then that property would go into their estate and be dealt with by the executor.
There is material risk that the executor would not consider the trust beneficiary’s interest as relevant. And that’s not to mention the catastrophic tax consequences that could flow as a result of such a revesting.
Safety in scanning and holding trust deed in a digital vault
The importance of safely keeping the original establishment deed of a trust cannot be overstated, and yet deeds are lost with surprising regularity.
Losing the deed can have deleterious consequences for both the trustee and the beneficiaries.
All deeds should be scanned as those electronic copies may be invaluable if the original is misplaced.
Our sister company, SuperCentral, offers advice and services relating to lost deeds and an independent digital vault for scanned copies.
Discovering her first child had severe allergies while living in the US changed former Wynnum resident Valerie Pearson’s life in ways she could never have imagined, in fact it’s still changing her life decades later.
Now thirty years later she’s back in Australia, living sustainably near Stanthorpe, she has co-founded the company, Green Living Australia a company aimed at helping people get back to basics and written three books.
She also travels around teaching and lecturing on cheese making, sugar free jam making, fermenting, soap making and other self-sufficiency and sustainability subjects and can often be found at Libraries all over Brisbane and surrounds. She also has her own blog.
And it all started with her first baby.
“It’s an interesting little story actually,” she said in an accent that gives away her more than two decades living in the US.
“I’m Australian, but I was living in America at the time and my daughter Angela got very very sick when she moved from breast feeding into eating baby food. Being a fairly new mom, you call your own mother and ask what do you do? She said go to the store and get the apple baby food, it’s a really good thing to start them out on at four-fivesix months. I did and she had a very bad allergic reaction.
“It turns out she had condition called Multiple Chemical Sensitivity, though back then it was called Hyper Chemical Sensitivity. It means she’s allergic to artificial colour, artificial flavour and preservatives – pretty much anything man-made she can have an allergic reaction to it.
“So, I had to learn everything from scratch. I couldn’t go to the grocery store and buy food – I couldn’t take the chance because it could kill her.
“We decided that we would move to the country and live as clean a life as possible. We bought a property in Pennsylvania – an old log cabin on 52 acres and moved there.
“I commenced to learn to make ev-
erything from scratch.
“Have you ever been to America? Well, if you went there, you’d notice that the cheese is not the same as we have here, it’s kind of like an eye-popping orange colour – that’s artificial colour. Cheese was something else we could never have in the house again because it was dangerous.”
The family ended up in Pennsylvania, with Valerie, who had a background in law, searching for people to teach her how to be more self-sufficient. Pennsylvania being the number one state in the US for the Amish Community was a natural choice. And it was from her Amish neighbours that Valerie learned to make cheese.
“I started with soft cheese and the very first cheese I ever made was a cheese called Quark. It’s a German soft cheese, the one they use to make their traditional German cheesecakes. You have to hand it to them, Germans make the best cars and the best deserts, because they invented cheesecake,” she laughed.
“I grew my own food, I made my own jams, jellies, fruit butters, curds, pickles, pasta sauces, cheese yoghurt bread, pickles – not just the pickles that you would make at home but old-fashioned fermenting which is the original word for pickling. I made sauerkraut and now of course I’ve moved into other food cultures like Kimchi and miso and all of that kind of stuff.”
She has now written three books – on Cheesemaking, Home Preserving without sugar and Health and Fermented foods, and she is currently working on book four now.
By Valerie Pearson
Bread-making is experiencing a comeback in many people’s homes for varied reasons. While plenty of cheap bread is available in stores, people have become dissatisfied with the quality of most of the major players in the bread industry. That is not to say that there are not some great loaves of bread out there, and the rise of the artisan bakery is a welcome addition to the food industry. In the case of bread, those great loves come at a cost.
My favourite bread has always been sourdough bread. It is just my luck that they are also harder to find and more expensive. You also must be careful when trying to purchase sourdough bread that they are authentic, that they were made using Lacto-fermentation and not regular bread with some sour flavour added.
While many people may not be able to digest gluten, research suggests that the bacteria used in sourdough making can and do.
Traditional sourdough bread making was replaced in the 1950s with quicker breads so companies could increase their production and profit, and this change may explain the explosion of gluten intolerance in our community.
Could it be that it is not a sudden change in people’s ability to digest gluten but a sudden change in the bread we eat.
Both the science and empirical evidence suggest that going back to the
old ways of making bread, slow and fermented, is better for our health. Making it yourself is better for your budget.
To make a sourdough bread, first
you must make a sourdough mother. The Making of a Mother Day 1
· Mix 250 grams of flour with 250 ml
of water (one part flour to one part water) to make 500 grams of starter.
· Add 0.25 grams of the sourdough culture. Cover with a wet tea towel and allow to rest for 24 hours. The dough should be stirred from time to time.
Day 2
· Mix 250 grams of flour with 250 ml of water.
· Mix this new 500 grams with the 500 grams from yesterday, giving you one kg.
· Cover with a wet tea towel and allow to rest for 24 hours. This is your sourdough mother.
Day 3
· Remove half of the mother (500 grams) This is your discard.
· Mix the remaining 500 grams with a new 250 grams of four and 250 ml of water, bring it back to one kg.
· Day three can be repeated daily if the mother is kept at room temperature. If you keep the mother in the fridge, you can reduce this process to once a week.
Now you have a sourdough mother and are ready to make bread. Following your bread recipe, use the required amount of sourdough mother from the portion that you would otherwise discard. Any discard that you do not use can be thrown away, or better yet, used as it to make sourdough pancakes.
For recipes and detailed instructions go to https://livingsimplywithvalerie.com.au/
The leap from concerned mum to author, business owner and teacher wasn’t really as surprising as it might seem for Valerie – more a natural progression.
“I was in the US for 20 years and when my dad got ill and passed away my mother asked me to come home because she was having trouble managing,” Valerie explained.
“What do you do when your mum asks you to come home? You say yes mam and you come home. So, I came home with my daughters. I got myself established, I got myself a house, got myself a job, got myself set up and got the kids in school. It took me about a year to sort myself out and get situated, taking care of mum and what she needed, selling her house, and getting her into a comfortable downsized house. Then I decided I wanted to start back up with my vegie patch, home preserving and cheesemaking. However, I couldn’t get the supplies.
“I couldn’t get what I was looking for and I thought if I’m having this problem maybe there are other people in Australia that want to do this stuff that are having this problem too. My brother was a web designer and he said if you can come up with a product, I can put it on the website. When we first found the products that we wanted for home cheese makers and preservers you had to buy a lot of it.
“If I wanted to get 25 lids for jars for my jam-making I had to buy a box of a thousand. I thought, I’ll buy a box of a thousand then, I’ll take the ones that I want, and we’ll put the others in bags of 10, 25 and 50 and sell them. Over the
years the company just got bigger and bigger and bigger and bigger. We started off running in the four-car garage, then it moved under the house as well as well as the car garage, then we bought a warehouse, then we bought another warehouse. We hired someone and we hired someone else and then we hired someone else, I quit my job (in insurance) and it just got bigger and bigger.”
The company Green Living Australia now offers a wide range of kits and products from soapmaking to crafts books as well as offering tips to help with sourdough, cheesemaking and all sorts of other products as well as offering free recipes to help get people started.
“There were books on cheesemaking out there, but they were American, so they were in ounces and gallons,” she said.
“We used to use the imperial system –I’m old enough that I was around when we were using that system. I know there are a lot of Australians my age that can convert to metric, but the American gallons are not even the same as the English. When people get an American book, they are trying to use Australian ingredients, the ingredients that are available over there aren’t the same as here. People were just pulling their hair out. I made kits and wrote instructions but when they bought an American book it all went wrong.
“So, I wrote the book on how to do it. My publisher asked me to do a home preserving book and I was happy to do that but then within six months, two people very close to me were diagnosed with diabetes so I started thinking,
maybe we need to rethink how we’re doing theses old-fashioned preserves. An old-fashioned preserve every now and then as a treat is good but if you are a diabetic does that mean you can never have jam again? Actually, it does unless you go sugar free and if you have ever tried sugar free jam from a grocery store it’s just disgusting, mine’s not mines great.
“I started making sugar free preserves and wrote about that. I thought I would be able to get to more people that way. There is only so much you can do through public speaking and travel. There are only so many people you can have in a class at a time. I was doing classes every weekend; I was getting bookings four nights a week. I was just so busy. But I thought maybe if I write a book I can maybe back out of the public speaking a bit. I was completely wrong; I have more bookings than I have ever had.”
She said lockdown happened when she was fully booked for the entire year and of course she had everything cancelled.
“I was left sitting in my place talking to my horse because there was no one else to talk to and I thought what am I going to do?”
“So, I wrote another book and that was on fermented foods, it’s got all your medical stuff and your science, then the how-to and then it’s got a bunch of recipes and how to put those things into daily life. Mine is a little bit different because it has probiotic cheesecake and a fermented chocolate mousse. It’s not just pickles because not everyone likes the acidic profile.”
With her books, public speaking and company going well she decided it was time to move out of Brisbane, though it was more about the humidity than anything.
After such a long time in Pennsylvania, Valerie found herself craving somewhere still close to her mum, who was still alive and living in Wynnum at that time, but where she could experience all four seasons and escape the humidity.
“And I love it, I live on 12 acres, I live very sustainably, my food budget per week is 30 dollars because I make everything myself while running Green Living Australia, which is the company that supplies all the products, and a manufacturing company that packs the products for Green Living Australia and also does a lot of private label stuff,” she said.
“I just want to live more sustainably, that’s my goal. We don’t take profit out of the business; we reinvest the money back into educational programs. We teach in schools. It’s just a happy little social enterprise,” she said.
It keeps her busy – and what about the daughter that started it all? Valerie said Angela is now working and married with two children of her own however she will never outgrow her allergies and still has to be careful. But despite some scares over the years, she is doing well.
And Valerie herself continues to thrive, running her business and travelling and teaching.
Her Brisbane events are published here: https://livingsimplywithvalerie. com.au/upcoming-events/
With almost 30 years’ experience, we know what it takes to care for someone you love. At Regis, we focus on every person as an individual so we can provide the best possible care and help them find the smile in every day.
To find out more about our aged care communities in Brisbane, call us on 1300 998 100 or visit regis.com.au
regis.com.au | 1300 998 100
Through our range of permanent and respite aged care services, we are committed to helping people realise their wellbeing goals and lead meaningful lives.
A 79-year-old Redlands woman who suffered debilitating knee pain for 15 years is back on her feet after undergoing life-changing robotic knee replacement surgery at Mater Private Hospital Redlands.
Wellington Point’s Shirley Teua was the first person to have a knee replaced using the hospital’s new ROSA Robot (Robotic Surgical Assistant).
For the past 15 years Ms Teua endured severe knee pain after tearing her meniscus (a piece of cartilage in her knee), which left her in constant discomfort and unable to stand.
Mater Private Hospital Redland Orthopaedic Surgeon Dr David Ramsay performed the surgery and said the hospital was the first in the area to offer the cutting-edge robotic technology.
He said the robot helped surgeons plan and perform personalised and highly precise cuts to bone, ensuring implants can be better fitted according to a patient’s individual anatomy.
Dr Ramsay said the technique achieved faster recovery times, less pain and a more ‘natural’ feel in the knee join – with patients typically back on their feet within days.
“The robot is an assistive technology for patients, usually in their 50s to 70s, requiring knee replacement surgery,” Dr Ramsay said.
“The surgeon still does the procedure, but it allows us to do much more controlled and subtle balancing of the ligaments and tendons around the knee during the surgery than what the previous system could do.
“Using the robot helps make the new replacement feel more like a natural
knee. This robot can also give us information about what the soft tissue is doing.”
Ms Teua said since her surgery in May, she had recovered well and was now able to drive her car, use her sewing machine and walk around the supermarket unaided.
“Life before the operation was hard,” Ms Teua said.
“My right knee developed arthritis, it was bone on bone, which led to getting the knee replacement.
“It would take me about three minutes to stand up, it was horrible. This
surgery has been life-changing and I am in absolutely no more pain.
“My recovery was so good that I was up walking a day after surgery – I wasn’t expecting that at all.”
ROSA is a robotic surgical assistance tool developed by US-based manufacturer Zimmer Biomet, which provides surgeons with enhanced precision before, during and after knee replacement procedures.
Dr Ramsay said it was exciting to have the new technology at Mater Private Hospital Redland.
“The fact that patients don’t have to
travel outside of the Redlands to have this procedure done is exciting,” he said.
“With ROSA’s assistance, surgeons can more accurately plan pathways for patients who present with unusual cases and those with higher risk or more difficult surgeries.
Dr Ramsay said the benefits for Mater patients had been evident, from preoperative care and planning through to surgery, rehabilitation and follow-ups.
The ROSA robot is also used at Mater Private Hospital Springfield, Mater Private Hospital South Brisbane and Mater Private Hospital Townsville.
The increase in beer prices is seeing a growing number of people turning to home brewing.
Whether they are people who are returning to brewing after giving it away or newbies who have decided to give it a go, there is a definite trend.
For those of us who are regular brewers (I have been doing home brewing for more than 30 years), we have known about the value and satisfaction that comes from creating a drop which is cost efficient and more importantly, tastes good.
Home brewing companies offer a greater range of brews than ever before and when coupled with a growing number of different yeasts, malts, hops and additives, you can really start to develop a quality drop.
Home brewing supplies shop owner Cameron Mole has notice a rapid uptake of people turning to home brewing.
“There are a few reasons why people are turning to home brewing and it is not just about the price,” Cameron said.
“I have younger people coming in wanting to recreate a brew that they enjoy and they may be trying to replicate their favourites craft beers which are expensive.
“Older brewers simply want to produce beers that are easy to make, cost efficient and you can produce in volume.
“I think another thing that has changed is that people are becoming more aware that home brews come in many different styles, from pale ales to lagers, stouts, porters ….you name it and you can make it.”
Cameron said people have a misconception that home brews are pretty rough and in years gone by they were because there wasn’t a big range and people probably weren’t taking as much care in what they were doing.
I know I have tasted a few brews that tasted like dirty socks and my first attempts weren’t very flash either.
“This may have deterred many people from having a go at home brewing,” he said.
“These days, you can be as basic or complex as you like and provided that you follow some basic guidelines, you should be able to produce a beer that is enjoyable and equal to any mainstream product.”
Starter kits which include the fermenter and associated equipment, a brew can and 30 PET 750ml bottles are priced at around $80-$90 ( price may vary depending on the outlet).
“Each brew will produce about 30 bottles and once you have the fermenting equipment, it’s about $30 for a brew and additive (dextrose, malt etc) which equates to about $1 a tall bottle.”
Cameron said many brewers were opting to keg their brews which avoided the hassle and time of cleaning and bottling.
“Keging your beer isn’t complicated, there is an initial cost in getting set up but once you are, it becomes very cost effective,” Cameron said.
“You can convert an old working fridge and depending on what you want
and the volume you are after, a keg, gas bottle, hose, spout and connectors will cost around $400. You will have a set up that will last for years and you will have draft beer on tap.
“If you want to go upmarket, they’re many different types of kegerators in the market - purpose built cooling units complete with taps and hoses.
“No matter what you put your home brew into, the best thing is that you know you made it.”
There are home brew clubs and competitions around the country, many are listed online so simply type in “home brew clubs” in your search engine. Member numbers growing at a steady rate, especially with the government hiking up excise on beer.
If you have thought about having a go at home brewing, there’s no better time to try it. You will find plenty of avenues of support - home brewers love talking about their creations and offering tips ( though some brewers will keep some secrets to themselves).
Give it a go, you may surprise yourselves in just how easy and rewarding it can be.
Cheers
Bob Anthony TIPS
To ensure a good brew:
· Make sure all your equipment and bottle are cleans and sterilised
· Make sure your yeast is healthy(Heat is an enemy of yeast and cold weather can inhibit fermentation. There are a growing number of yeasts that function in ambient temperatures and are more suited to warmer weather).
· Try to use good water (preferably wa-
ter that isn’t full of town chemicals - the purer the water, the better the result)
· Be patient, fermentation is a “living” process so let your yeast do its thing at
its own pace (if you have any doubts about the progress of your fermentation, ask you home brew supplier)
· If you are starting out, don’t be afraid to ask for advice
According to the Cambridge English Dictionary, by definition the phrase ‘pushing the envelope’ is to behave in a more extreme way or to try new things that have not been acceptable or tried before.
These words regularly sum up the actions of Suncare’s customer, Barry Pittard. The 81 year old retired schoolteacher decided to take matters into his own hands after falling ill and receiving a poor future health prognosis.
As Barry says, “many times, little equals big. You need to take small steps, but regularly, in order to achieve results. Like starting with one word, adding more words and making a song. And it always needs to be fun.”
When it comes to exercise Barry suggests you be gentle on yourself.
“Start with moving a finger. Run like a snail, but run. And use your common sense – your body will tell you what you can do next. The secret is in doing it, not overdoing it.”
Barry now attends the local gym four times a week and his health has improved substantially.
Staying active and positive, Barry loves writing poetry, and with some success - his poem Ukraine 2022, was recently published. He has also rediscovered his singing voice and hopes to share his love of music and his poetry at Retirement facilities in Mapleton and surrounds.
Barry thrives on being independent,
and while he likes to walk or catch the bus, he also enjoys the social support and taxi vouchers he receives as part of his Home Care Package with Suncare.
For more information on how Suncare can assist you, please contact them on 1800 786 227 or visit their website at suncare.org.au.
A poem by Barry
These Kindly Ones Come. Barry Pittard
These Kindly ones come. Come from all nations. They wave multicoloured hands. They have kindly faces
These Kindly Ones sink, Sink deep wells, And from way down deep, Sweetest water swells
Their lips smile and sing, There’s a honey-flow of chanting. It brings sweetness to this world. Next thing the world’s dancing
These Kindly Ones are light, Like rainbows and butterflies
That alight on new mothers
To teach them old lullabies: Lullay, Lullay, Lullay Lullu, Lullu, Lullu ... Do these kindly ones sing
To bring us to our senses?
Do they wish us to sing
Till all the world dances?
Till all the world sings
And all the world dances
Well-known Australian chef, gardener and media personality Paul West is set to visit the Lockyer Valley this September after being named this year’s Laidley Spring Festival Ambassador.
As the former host of River Cottage Australia and a regular presenter on ABC Radio, West is highly regarded amongst foodies and gardeners for his views on producing wholesome food and sustainable agriculture.
During his visit he will attend multiple events across the Festival, which runs from 8-10 September.
The Laidley Spring Festival is one of the biggest events on the Lockyer Valley social calendar, with the Festival celebrating its 60th anniversary this year.
Lockyer Valley Regional Council Mayor, Cr Tanya Milligan said West’s commitment to growing and purchasing organic food from Aussie farmers made him the perfect person to promote this year’s event.
“As a highly respected chef and gardener, Mr West’s passion, enthusiasm and commitment to helping people learn how to grow their own organic produce, the importance of supporting local Aussie farmers, and investing in sustainable agriculture lines up with what we as a Council wholeheartedly believe in.
“It is for these reasons we are thrilled to have Mr West on board as the Ambassador for the 2023 Laidley Spring Festival.
“Mr West is no stranger to the Lockyer Valley, having visited the region earlier this year where he met with several amazing growers, producers and farmers.
“I am looking forward to catching up with him and seeing him at multiple events and even learning a few helpful tips for the kitchen and garden,” Mayor Milligan said.
Visitors to the Laidley Spring Festival will have the chance to see West on Friday when he co-hosts the demo stage at the new Garden Precinct and again at the Twilight Feast and Fest event, which is the official opening of the Laidley Spring Festival.
He will also make a special appearance in the Spring Festival Street Parade on Saturday and host a presentation where he will whip up several culinary delights using local ingredients.
West said he was looking forward to fulfilling his role as Festival Ambassador.
“This is my first time attending the Laidley Spring Festival and I am really looking forward to meeting the locals, immersing myself in the region’s many historical villages, and highlighting the amazing produce from local farmers on stage,” he said.
“Produce from the Lockyer Valley is renowned across Australia and enjoyed by many, and that’s because it is grown in the fertile soil at the base of the mountains.
“I met so many incredible growers, producers and farmers during my last visit, and I can’t wait to highlight their goods on stage with people at the Laidley Spring Festival.
“I encourage you to come along and celebrate the start of spring, which is my favourite time of the year, here in the beautiful Lockyer Valley.”
The township of Forest Hill with be buzzing with excitement this September with swarms of people expected to attend the inaugural Bee Happy Day celebrations.
Held as part of the annual Laidley Spring Festival, Bee Happy Day is a free family-friendly event that showcases the magic of bees and the important role they play in our ecosystem.
The event will be held at the Forest Hill School of Arts Hall on Sunday, 10 September from 8.30am-12pm, with the hall set to be transformed into a magical spring wonderland for families to explore.
Boasting a jam-packed program, families can expect lots of live entertainment, art and craft workshops, a beekeeper talk, face painting, balloon twisting, artisan markets and food trucks.
One of the highlights of the morning will be a special theatrical performance called A Bee Story, featuring artists from Brisbane’s Cluster Arts.
Cluster Arts Director Debbie Wilks said the show is full of fun and surprises for the audience to enjoy.
“This uniquely Australian story is a kaleidoscope of circus, acrobatics, dance and live music with important educational messages involving the environment, sustainability and com-
munity spirit,” Ms Wilks said.
“Audiences will be enthralled by the story of Queen Bee and Worker Bee who must work together and use their pollen-collecting skills, honey-making abilities and super-bee strength to re-
build their hive after being destroyed by a bushfire.”
Another special guest who will be appearing at the event is beekeeper Russell Zabel from Zabel Beekeeping Australia.
Based in Hatton Vale, Russell will be talking to the kids about the importance of bees for food production and what is it like to work as a beekeeper.
“The bees are responsible for the pollination of food plants, and they are also producing honey from the Lockyer Valley,” Russell said.
“It’s always interesting to talk about bees, and on the day, we will have an observation hive full of live bees where you can try and spot the Queen.”
Throughout the course of the morning kids will also be able to enjoy a sensory play workshop with story time and dance performances by Move and Groove Dance School, make their own bee themed wearable headband, paint their own terracotta pots and fill it with their choice of either a flower or herb seeds, have their faces painted with lots of bright colours, request their very own twisted balloon art, browse the many market stalls, plus much more.
A number of food trucks will also be in attendance selling breakfast and morning tea options including a brekky BBQ, mini pancakes, coffee, fresh juices, carnival inspired treats, donuts and many more goodies!
After the event, families are invited to explore the township’s many eclectic retail shops, cafes and pubs.
The Lockyer Valley is set to sparkle a little brighter this September with the much-loved Laidley Spring Festival celebrating its Diamond Anniversary.
Featuring an array of family-friendly spring-inspired events and experiences, Lockyer Valley Regional Council Mayor, Cr Tanya Milligan said this year’s theme of Spring Bling would ensure the Festival’s 60th anniversary is a memorable event for all.
“For 60 years the Festival has been an integral part of life in this beautiful country town, with thousands of people coming together each year to celebrate the region’s natural beauty, amazing produce and local talent,” Mayor Milligan said.
“Each year the event gets bigger and better, and this year will be no exception, with a jam-packed program full of events the whole family will love.
“All of your favourite events from the Festival will return this year, plus there is a new event which is sure to have the kids buzzing with excitement.
“Make sure you check out the full program of events and mark your calendars now to ensure you don’t miss out.
“There is no better place to experience spring in Queensland than the Lockyer Valley, so why not extend your stay and truly immerse yourself in the region by visiting our vibrant townships, paddock-to-plate farm experiences, our smorgasbord of mouth-wa-
tering restaurants and cafes, plus our eclectic retailers,” Mayor Milligan said, Held over three big days from September 8-10, highlights of the 2023 Laidley Spring Festival include a Street Parade, the annual Spring Garden Fair, Spring Orchid Show, Quilt and Craft Expo, Spring Gem Show, Open Gardens Competition, a new produce expo and dining precinct, an Under 5’s Day, art shows, artisan market stalls, a Show ‘n’ Shine car show and more.
The popular Twilight Feast and Fest event will return for the second time with an expanded Friday night program that will see the Laidley Recreational Reserve sparkle with live entertainment
and a mix of local and international food vendors.
New to the Festival this year will be a buzzing family event on the Sunday in the neighbouring village of Forest Hill.
The inaugural Bee Happy Day will feature a morning filled with live entertainment, art and craft workshops, a beekeeper talk, face painting, balloon twisting, artisan markets and food trucks. Plus, celebrity chef, gardener and television personality Paul West will be dropping by after being named this year’s Laidley Spring Festival Ambassador.
Paul was selected to represent this year’s Festival for his advocacy work
around real food, sustainable agriculture, as well as community and regional living, which matches perfectly with the Lockyer Valley lifestyle.
Sponsors of the 2023 Laidley Spring Festival Include the Lockyer Valley Regional Council and Pohlmans Nursery. This year’s festival also received a $20,000 grant under Round 24 of the Queensland Destination Events Program from Tourism and Events Queensland. For more information about the 2023 Laidley Spring Festival visit https:// www.laidleyspringfestival.com/
You can also stay up to date by liking and following Laidley Spring Festival on Facebook and Instagram.
As the southern states come out of the depths of winter, and the spring flowers begin to bloom- it’s the ideal time to visit Melbourne and the Mornington Peninsula.
Explore the vibrant, city of culture and take a side trip to the picturesque East Coast, indulging in hot springs, farm gates and award-winning wineries, along the way.
More recently an array of international hotels and restaurants have reopened in the city, which has enabled Melbourne to bounce back to its former glory. We choose to stay at the Pan Pacific hotel, located in the lively South Wharf precinct.
The hotel boasts uninterrupted views across Port Phillip Bay and the Yarra River, with the city lights beyond. Affordable and convenient, the hotel is ideally located on the edge of the CBDjust a short stroll, tram or boat ride into the city centre. We suggest indulging in the decadent high tea and seasonal menu curated by famed Chef Deepak Mishra, in the hotels Dock 37 Bar.
Melbourne is rich in-migrant history and is home to some of the most authentic European cuisine. Such as the Grossi family, headed up by lauded Chef Guy Grossi, a culinary collective that includes Florentino restaurant, a luxurious Italian dining experience-this year marks the 95th year of Florentinothat’s a good innings.
Downstairs from Florentino is Grossi Grill, a sophisticated yet simple take on Tuscan food, think pasta, pane and vino, the kind of place where one dessert and Aperol spritz is never enough.
The historic Bourke Street location is home to the bustling Cellar Bar ‘a little piece of Italy’-where good coffee, freshly baked sourdough and delicious cannoli are on order. Next door is Ombra Salumi Bar, the spot for an afternoon aperitivo, cured meats and pizza- located up the road from Pelligrini’s, also a Melbourne institution.
After all that food (and drink), it’s time to wander the many laneways that make up the fabric of Melbourne. We suggest starting at the top end of Spring Street, next to the Theatre District, meandering down Flinders Lane to Swanston Street, stopping off at the many, boutiques and bars along the way.
Walk down Hosier Lane (Graffiti
Lane) and admire the talent of the many street artists that adorn the rustic walls. Stop off for tapas and vino at Movida, an authentic Spanish bar that delivers day and night.
At the end of the laneway, you’ll find Federation Square in all its glory, the perfect place to watch as the sun set over the garden city. Located upstairs is ACMI (Australia Centre for the Moving Image) a free exhibition that showcases all things digital and the future.
A trip to Melbourne isn’t complete without a visit to the NGV (National Gallery of Victoria) across from the picturesque Royal Botanic Gardens. The cascading water glass entry opens to some of best touring exhibitions from across the globe.
Extend your weekender away in Melbourne and take a short trip to the
Mornington Peninsula- where stunning beaches, international golf courses, award winning wineries and restaurants, await. We choose to stay at Peppers Moonah Links Resort, naturally beautiful, the hotel is located adjacent to, two world class golf courses.
The luxury accommodation is tastefully fitted out with earthy tones and raw materials to complement the pristine, natural surrounds of the Peninsula. Open plan and contemporary in design there is an on-site Al la carte restaurant ‘Pebbles’, and ‘Spike Bar’ that overlooks the dreamy Moonah trees and valley vistas.
Dinner is served at ‘Pebbles’ restaurant where Chef Dipen Patel fuses flavours from across the region, a culinary journey that honours the local provenance. We try the Tea Tree Smoked Chicken, McCrae Wild Mushroom
Rigatoni, Saltbrush Polenta Chips and Mornington Peninsula honey crème brulee with honeycomb almond biscotti- delicious.
A short drive to the newly opened Alba Thermal Hot Springs, where all our day spa dreams come true, we spend a day bathing and soaking up the spring’s natural surrounds. Book a decadent treatment in the Alba Spa and dine in Thyme, with a locally sourced menu curated by well-known chef and author Karen Martini.
The final stop on our taste and tour of the Mornington Peninsula is the world class winery and vineyard Point Leo Estate- home to an impressive and evolving outdoor sculpture garden. A destination winery, that includes the popular PT Leo restaurant, cellar door and interactive sculpture park.
Turn right or left to head north or south, and Australia is waiting, from the Great Barrier Reef to the Blue Mountains and charming villages to world heritage wilderness.
Paul Brockhurst of CT Travel plans to take his luxury touring coach in both directions at the end of the year, having planned itineraries packed with fascinating history, wining and dining and surprise places you may not have heard of but will be thrilled to find.
Head south for 11 days from November 26, to explore the Central Coast, Hunter Valley and the majestic Blue Mountains of New South Wales. It’s the right time of year to catch the Christmas Lights Spectacular at the Hunter Valley Gardens.
Or turn north to the Fraser Coast, Bundaberg and the southern Great Barrier Reef for five days from 14 October.
There’s plenty to do while based in Bundaberg for four nights. Sail in a luxury catamaran to Lady Musgrave Island and see marine life and colourful coral from a glass bottom boat or take a walk around this tiny coral cay. Ride the Sugar Cane Railway at the Bundaberg Botanic Gardens. The Hinkler Hall of Aviation brings the aviator’s remarkable story to life.
A trip to the famous Bundaberg Rum Museum and distillery is a must, while the Bundaberg Barrel Brewed True Brew experience shows how a simple root is
turned into a famous ginger beer before offering a sample of the 14 flavours.
Further north is Agnes Waters and Seventeen Seventy where wide sandy beaches and crystal-clear waters rule. A Macadamias Australia Farm tour and a stop in Maryborough round off the trip home.
“The comfortable touring coach has big windows to sit back and enjoy the views along the way,” Paul says. “And there is a lot to see as we head south.”
First night is in Coffs Harbour before heading on to Port Macquarie and Bulahdelah before crossing the range to the Hunter Valley. In Cessnock, gateway to the country’s oldest wine region, the Marthaville Arts and Cultural Centre is based at an old sawn-timber house, now home to an extensive range of locally handcrafted arts and crafts and a famous morning tea.
Rural Wyong has Alison Homestead, set on 2ha of land where, in 1825, it became the nation’s first land grant. Norah Head Lighthouse, built in 1903, was the last manned lighthouse in the State and the last major colonial light station constructed in NSW before control of coastal lights was passed to the commonwealth. Bound by water on three sides, The Entrance is the main marine mouth connecting Tuggerah Lake to surrounding beaches and Forresters Beach is the perfect base for day trips.
Cruise to Broken Bay Pearls, the only pearl farm on Australia’s East Coast, and its oyster leases on the scenic lower Hawkesbury River. Follow the story of the Australian pearl from ancient beginnings to modern farming and see an immersive pearl grading session. Set in peaceful surroundings at West Gosford,
the Henry Kendall Cottage and Historical Museum was once the home of the pioneer poet, while Mount Penang Gardens has 12 themed garden rooms set on and around a sculptural plateau.
Join the Riverboat Postman cruising the magnificent scenery of the lower Hawkesbury, delivering mail to isolated settlements along the waterways while learning about river life.
Capture the best of the magnificent scenery of the Blue Mountains from Govetts Leap and Echo Point lookouts, and ride the Scenic World Railway, take the cableway to the forest floor and the Skyway high over the canyon. Lithgow’s Eskbank House built in 1842, was one of the first house museums in NSW when it opened in 1966.
A museum on the site of the original Commonwealth small arms factory tells the story of British influence and houses a comprehensive collection of experimental weapons. In later years, the factory made sewing machines, sheep shearing handsets, handcuffs and other commercial items. The Bylong Valley Way, part of the Greater Blue Mountains Touring Route, has an engaging mix of stunning scenery and sleepy town on the way to Muswellbrook. Head home through Tamworth, Armidale and Glen Innes, and the scenic Washpool Park to Grafton and Ballina to tick off some more NSW regions. Visit cttravel.com.au or call 5391 1648.
It’s essential as a journalist to ask questions.
So, when someone says to you: “I’m going to Germany’’ the question you need to ask yourself is: “Well, why aren’t I going to Germany as well?’’
The answer will always be: “There is no good reason for you not to go to Germany, just do it.’’
This goes back half a lifetime when, for no reason, a mate asked: “Do you want to go to London?’’
Normally I’m quite conservative in my answers and have to weigh them up but I simply said: “Why not.’’
So when the opportunity came up to travel back to Europe again this year I thought exactly the same.
Why not? It makes perfect sense, even though it doesn’t.
There were so many other things going on but, let’s face it, when the location was explained to me I knew I had to go.
It was where we drove in the ‘70s on our way from London to Munich ... four Australian boys in a van.
We were driving along an autobahn from Bonn to Stuttgart in South West Germany, when this motorcade whizzed passed us. It was the German Chancellor at the time, Willy Brandt.
Germany was a divided country back then and Bonn was the capital of West Germany.
A wall divided the city of Berlin as well as the border fence, which formed part of the Iron Curtain that separated East and West during the Cold War.
Fast forward to the German spring of 2023 and this was where we would be spending three weeks, on the Rhine River between Koblenz and Bonn.
There was no way I could say no.
The flight to Frankfurt reminded us of how flexible you need to be these days with travel.
A delay at Brisbane Airport due to technical issues saw Emirates book us into a hotel for the night so we could fly out the next morning.
That meant we missed the connecting flight in Dubai, so another 12-hour delay and another hotel.
The airline is to be commended for the way they responded in a difficult situation. Disruption teams were at the airports to assist where possible.
In the end we were a day late in Frankfurt for the train journey to where
we would be staying. Tired but still up for adventure.
It was as if we were backpacking again. Back then we would spend hours waiting for a ferry, a bus or a train.
This time it was a matter of determining the right train to catch. There were quite a few options.
While the local population often deride the DB ... Deutsche Bahn railway system ... due to late or cancelled trains, we were impressed.
There was basically a train every five minutes from Frankfurt Airport. And the automatic ticket machines were extremely reliable.
Tip One: Separate your cash into a wal-
let and money belt, and the same with credit or travel cards. You can easily leave something on a ticket counter, especially after a long flight. Don’t do it “when we get there’’ ... do it when you think of it. Thank goodness for the extra pockets in cargo pants.
Tip Two: Don’t be afraid to ask. Entschuldigung ... is a great word in Germany. Excuse me.
Then explain you don’t speak German, that you are Australian. We found the response was always positive.
Tip Three: Don’t enter Germany with preconceived ideas or stereotypes of the people.
Like anywhere, they value their pri-
vacy. Yet we found them to be warm, friendly and embracing.
Particularly in the face of the upheaval around the world in the past 10 years or so that has created a wave of refugees wanting to get to Europe.
Germany has done a lot of heavy lifting in this resettlement of people and have done it admirably.
Now, back to the train journey to the historic town of Oberwinter. It was like gliding through a picture book - fields of barley, Roman walls around towns, church spires reaching skyward and then there are the forts and castles ... they are on just about every bend of the river, every hill.
The cost for about a 130km journey is 30-something euro each, that is when two people travel on a double ticket which is virtually the same price as a single.
Take out travel insurance if you prebook a ticket as anything can happen to upset your timetable.
Better still, once in Germany you can arrange a Deutschlandticket ... e49 for a month’s travel on regional trains, light rail, buses and ferries.
The ticket is valid from the first day of each month but must be cancelled for the following month by Day 10.
It is invaluable if you are staying for a number of weeks, especially when you can put a bicycle aboard when the going gets tough.
Many train operators allow bikes on board but for some you need to reserve a space before you travel.
Check the type of bike as well. There was a train replacement bus that didn’t allow electric bikes.
That brings us to other ways of discovering Germany. There is always the cruise down the river, which rises in Switzerland and flows down through the Netherlands to the North Sea.
Yet cycling, walking or hiking are other ways was to see the Rhine, as well as by train.
Locals as well as visitors make great use of the wide, mostly level bikeways that follow the river.
Whether on day rides or for a week, you see them with their sleeping bags and tents, their paniers loaded up.
Electric bikes are popular but most still favour the regular mountain bike or sturdy German models.
The one I was riding had been manufactured in the next town along the Rhine to Oberwinter - Remagen.
Whereas my original German adventure was spent mostly on the autobahn, at service centres and camped along the side of the road, this time we chose the one village and intended to get to immerse ourselves in German life.
I sent a photo to my daughter from Oberwinter with the numbers 1543 above the doorway of a two-storey house. No, that’s not the street address, it’s the year it was built.
And so it goes. The Romans were here 2000 years ago.
Records show Oberwinter was occupied by 886AD. However, people lived and settled in the area long before this point in time.
Archeological finds can be assigned to the Neolithic period from about 3000BC to 9000BC.
Throughout Germany there are remnants of walls, gates, baths, basilicas and villas. Then there are palaces, temples, bridges and ampitheatres that could seat 20,000.
The first domestication of a wild dog is thought to have been near Bonn. It was carefully placed alongside humans 14,200 years ago.
The middle Rhine villages between Bonn and Koblenz have endured so much through history.
World War Two saw the people caught between two opposing forces.
It was no better illustrated than at Remagen where the railway bridge crossed the Rhine.
The Allies were advancing and the Nazis were trying to stop them.
It became the last bridge across the Rhine to fall.
To typify the torment of war, the American marine who led his troops across the river at Remagen came from German heritage: Company commander, 1st Lt. Karl H. Timmerman. His actions at the time saw him honoured by both armies.
There is a Peace Museum in the bridge pylons on the western side of the Rhine, dedicated to not just this part of history but through many theatres of war and the devastation it brings.
This Middle Rhine region is full of surprises and none more so than the city of Koblenz. It is about 40km south of Remagen - a short train journey or level bike ride.
It was a meaningful journey, exploring the site where two rivers meet - the Rhine and the Moselle - and where many battles have been undertaken to seize control of what has long been known as the corner of Germany.
While the tourist section and Koblenz was very well designed to cope with large crowds interested in the
city’s history, what was really outstanding was the architecture on display with the centuries-old buildings alongside the powerful new ones.
This was contrasted with beautiful parks covered over with natural canopies of age-old trees.
It was quite serene, special and calming, even though you were in one of the major cities of Germany.
The old town was an intriguing mix of buildings that had been rebuilt, together with those constructed amid Roman and Medieval foundations. The wide pedestrian-friendly streets formed a framework to link the interesting laneways and alleys.
One unexpected moment was the couple dancing the tango on the banks of the Moselle River with a dramatic backdrop of cliffs and the strategic Fortress Koblenz and Ehrenbreitstein.
Their dance was very intimate, and not expected … it was such a contrasting scene to the fort that was built between 1815 and 1834 to secure the then strategically important junction of the two rivers.
Linking the city’s riverbank parklands and the fort was a modern cable car, which we might not have had intentions to travel on but soon realised it’s a fantastic way to get an aerial view of the rivers, the castles, mansions, and the palace.
The numbers of people enjoying the riverside walkways and parklands was remarkable … and in the background were contrasting signposts through history.
The dominant figure of a medieval king on horseback held the prominent place at the point jutting out into the convergence of the two rivers, then parts of the wall that more recently divided Germany into east and west were positioned in the park.
The fall of the wall was something I did not expect in my lifetime, and here I was ... standing in front of some of the sections.
Initially in two minds about the cable car adventure, the ticket seller offered both student and seniors discounts so the journey was e15 with an extra e4 for admission to the fort that has seen
many, many battles.
That brings us to the Ahr Valley, a major wine-producing area in Germany that is both easily accessible and extremely enjoyable.
The Ahr River joins the Rhine just to the south of Remagen and there is a regular train to Walporzheim, at the head of the valley, as well as a bus service. Yet it is also an attractive journey for avid bike riders.
Vineyards and orchards cover the steep sides of the valley. At the heart is the village of Ahrweiler with its exquisite central marketplace.
This is the northern-most wine region of Germany, known for its red wines.
Wine-growing and trading have been going on in Ahrweiler for more than 1000 years.
It’s always been a welcoming area. Unfortunately, two years ago, there was a one-in-500-years flood and the town was severely affected. Markers above doorways on some buildings indicate the height of the floodwaters.
Now, Ahrweiler and its citizens have done a superb job rebuilding their beautiful town. Indeed, some of the most picturesque cafes, restaurants and wine gardens are here.
There are walks through the vineyards to more restaurants and wine cellars.
The Ahr Valley was conquered by the Romans under Julius Caesar.
Here, there is an impressive archaeological site containing a Roman house and inn discovered in 1980 during roadworks.
After 10 years of restoration, it is now displayed under cover and provides a fascinating insight into life in the 1st century AD - including under-floor heating, tiled floors and walls, running water, toilets and baths.
In the following century a fortress was built at the mouth of the Ahr into the Rhine. It was called Rigomagus, which is today’s Remagen.
As for our adventures in Bonn and the birthplace of Beethoven, that will need a chapter of its own. A fascinating city.
A new Warwick digital CBD Heritage Walking Trail on the Southern Downs Regional Council’s official destination app is set to showcase the town’s heritage.
As one of Queensland’s earliest settlements, Warwick is home to some of the state’s most stunning architecture and many of the town’s magnificent heritage-listed buildings still stand proudly today.
The Warwick Town Hall, St George’s Masonic Centre, St Mary’s Catholic Church, St Mark’s Anglican Church and the Warwick Railway Complex are testament to Warwick’s rich history and the easiest way to locate and learn about the buildings that date-stamp intriguing moments in its timeline is to follow the new Warwick CBD Heritage Walking Trail on Council’s official destination app.
Southern Downs Councillor Marco Gliori said the digital trail was an exciting addition to the growing number of online tourism resources available for visitors and locals to explore the region.
“Travel back in time and discover some of Warwick’s grandest heritage buildings with the new Warwick CBD Heritage Walking Trail,” Councillor Gliori said.
“The best way to find and admire all of this magnificent architecture is to download the official Southern Downs & Granite Belt App and start planning your next Southern Downs adventure today.
“Other trails on the app to help visitors and locals explore our wonderful region include the Dunny Dash Arty Trail, the Artistic Stanthorpe Walking Trail and the Artistic Warwick Walking Trail and Council will continue to add to the app to put more information at our fingertips.”
Betty Wells has been volunteering at the Warwick Visitor Information Centre (VIC) for more than ten years.
She said the app made showcasing region’s treasures more accessible and is a great resource for VIC volunteers who are new to the region.
“Warwick’s first land sales occurred in 1850, and as the town became established, stone from local quarries was used to construct the many fine sand-
stone public and private buildings for which Warwick is justly famous.
Then after 1900, a second building boom gave Warwick a legacy of many fine Federation-era timber and brick buildings,” Ms Wells said.
“If you are not a long-time resident, this knowledge is not readily available and the app now makes this part of our
Southern Queensland Country
If you think you have seen it all before, each season creates a vastly different experience once you leave the coast. Plan your trip around an event ... from cultural to quirky we have it all here in Southern Queensland Country.
Event: Location Date
· ARB Goondiwindi 400, Goondiwindi, 12 – 14 August;
· Kingaroy BaconFest, Kingaroy, 18 – 20 August;
· Historic Leyburn Sprints,Leyburn, 19 –20 August - 200cars from the 1920’s to modern classics sprint the streets of the country town of Leyburn.
· Dalby Delicious and Delightful Festival, Dalby, 25 - 26 August;
· InStudio Art Trail, Crows Nest, August; A Day in the Grove, Inglewood, 2 September;
· Miles Back to the Bush Festival, Miles, 7 - 10 September- Discover an eclectic mix of authentic and interactive bush experiences across four days.
· Laidley Spring Festival, Laidley, 8 - 9 September - see as the Lockyer Valley comes alive for their annual celebration of the colour, flair and delight of Spring.
· Brisbane Valley Rail Trail Festival of Cycling, Esk, 9 September;
· Toowoomba Carnival of Flowers
Toowoomba 1 - 30 September - Celebrate the Garden City in all its glory across September, showcasing a bunch of flower, food, wine and cultural events.
· Murphy’s Creek Chilli Festival, Murphy’s Creek, 17 September;
· Weetwood Races, Toowoomba, 23 September;
local history accessible to everyone.
“The Warwick CBD Heritage Walking Trail is 6.75 kilometres long and will take just under two hours walking time to complete, plus extra time to read the history and admire the craftsmanship. If the total distance is too far to cover on foot, explorers may prefer to jump in the car to look at some of the buildings that are furthest from town such as the
Warwick National School, the National Hotel, the Warwick Railway Complex and Cloisters.”
Everything visitors and locals need to know to follow the Warwick CBD Heritage Walking Trail can be found on the Southern Downs and Granite Belt App which can be download for free from the App Store or Google Play.
· Texas Country Music Festival,Texas, 21 September - A celebration of traditional and contemporary country music and bush poetry in the town made famous by one of the nation’s most beloved artists, Lee Kernaghan.
· Big Skies Festival, Dalby 28 September, 2 October;
· CelticFest, Warwick, 30 September - 2 October;
· International Street Fiesta, Toowoomba, October;
· Wandoan Camel Races, Wandoan, 7 October;
· Warwick Rodeo & Gold Cup Campdraft, Warwick 27 - 31, October;
· Granite Belt Art and Craft Trail, Southern Downs & Granite Belt, 27 - 29 October;
· Stanthorpe Berry Festival, Stanthorpe,
18 November;
· Grazing the Granite Belt, Southern Downs & Granite Belt, 25 – 26 November;
· Christmas Wonderland, Toowoomba, TBC Dec; Dalby Stockhorse Sale Dalby, 1 - 4 December;
· Mort & Co King of the Mountain, Toowoomba, 31 December.
Explore further with this itinerary: The Sprint Route
Discover a relaxed, quintessential Aussie drive through bush, past country farms and the iconic Leyburn Raceway, through windy, leafy landscapes and the Darling Downs Hotel - known to locals as the Sandy Creek Pub.
· Distance – 137 km
· Time – 1.5hours
The Sunshine Club is a captivating musical written by Quandamooka man and lauded Indigenous writer/director Wesley Enoch. It transports audiences to 1946, where the story unfolds on our doorstep in post-war Brisbane.
The musical follows the journey of Frank Doyle, an Aboriginal soldier returning home after bravely serving in World War II, to find that, while the world may have changed, the same attitudes and prejudices still exist at home.
This fills Frank with a strong desire to change things for the better by setting up The Sunshine Club, a place where all people are welcome to come together, laugh, romance and dance the night away. It is also where Frank sets out to win the heart of Rose, the girl from next door.
A ground-breaking First Nations musical and instant classic when it premiered in 1999, The Sunshine Club embraces the joyous spirit of life and highlights the golden moments that can be found, even in the face of adversity.
Enoch’s masterful storytelling and the enchanting musical score combine to create an uplifting experience that will leave you inspired, moved and filled with joy at Redland Performing Arts Centre (RPAC) on Wednesday, 13 September, at 7.30pm.
This must-see theatrical production stars Garret Lyon, Claire Warrillow,
The Good Food and Wine Show makes a stellar return to the Brisbane Convention and Exhibition Centre, South Brisbane, this October to celebrate the very best Australian produce, winemakers, artisans, and chefs from around the nation.
In its 22nd year, the Show takes guests on an epicurean journey around the country’s top wine regions; pour tipples of over 500+ wines from the likes of Barossa, McLaren Vale, Southern Queensland, Margaret River, and Clare Valley; plate up over 60 different cheeses from Queensland to France; and host brand-new masterclasses and chef demonstrations like never before.
Brisbane will host the finale of the National tour from 27-29 October, following a delectable journey around the nation starting in Melbourne in May, followed by Sydney in June and Perth in July.
Celebrity chefs, Nagi Maehashi of RecipeTin Eats, Miguel Maestre, Justine Schofield, and Kirsten Tibballs will ignite the stages with flavour on The Kitchen by Harris Scarfe, alongside Northern Ireland-Australian celebrity chef Alastair McLeod, the Master of Ceremonies for all events.
Fan favourites, Brendan Pang, Miguel Maestre. Kirsten Tibballs, and Charlotte Ree will also take over two brand new stages to demonstrate their culinary flare and expertise – The v2food PlantBased Cooking Stage and The Baking stage.
The three-day event will see the return of over 300 exhibitors showcasing their unique produce and artisan ex-
pertise. Step inside the Cheese Corner, the destination for all things cheese; the Good Food Village, a market style hub to try and buy artisan products from local producers; and the Wine Regions – Barossa, Margaret River, Clare Valley, Southern Queensland and McLaren Vale.
Adding to the excitement of the 2023 chef line up comes brand new masterclasses featuring some of Australia’s most loved brands.
Adding some fizz to the mix this year, the SodaStream Mixology Moments masterclass offers guests the chance to create their own cocktails or mocktails to spark the senses, adding a creative twist to a classic or shaking up a new creation.
Wine enthusiasts can attend a palate appreciation class at the RIEDEL Drinks Lab hosted by wine expert Nick Ryan and sample the top wine varieties at the ever-popular Wine Selectors Wine and Food Tasting Rooms, an intimate wine pairing and tasting experience with Australia’s top drops.
For those who fancy a washed-rind, aged or a little smelly bite, The Smelly Cheese masterclass is back for another year, guiding aspiring curd-nerds through artisanal cheese masterclasses and hand-selected Australian and international cheeses from France’s cheese expert, Valerie Henbest.
Lovers of gin, wine, cheese, and all things fine can elevate their day out with a Cheese, Wine or Gin Lovers tick-
et or experience the VIP Margaret River Lounge. Spirit fans will be spoiled for choice this year with the Show’s Spirits Platform exhibiting a selection of their top brands, including Cointreau, Fiorente, Villa Massa and Licor 43 as part of the Cocktail Garden.
With over 600 wines and spirit varieties available to taste at each show, the DrinkWise tasting trackers and scratchie cards will be making a return this year to help guests keep track of their tastings and have a safe and enjoyable experience on their visit.
For more information, visit: https:// goodfoodshow.com.au/brisbane/ THE GOOD FOOD and WINE SHOW · Brisbane | 27 – 29 October 2023 | BCEC
Dozens of market stalls, workshop demonstrations, trade sites, live entertainment and even a Gem Show are just a few of the exciting activities planned for the new Garden Precinct at this year’s Laidley Spring Festival.
Proudly presented by the Laidley Garden Club, the Garden Precinct will be held at the Laidley Cultural Centre on Friday, September 8 and Saturday, September 9.
The event will run from 8am-4pm on both days, and entry is a gold coin donation.
Lockyer Valley Regional Council Deputy Mayor, Cr Jason Cook said the Garden Precinct would be a one-stop shop for avid gardeners.
“The Garden Precinct will be one of the most popular spots for visitors to drop by as there will be so many things to see, do and buy,” Cr Cook said.
“The Laidley Garden Club will create an amazing space for visitors where they can come and purchase a diverse range of plants and garden products, plus learn some handy tips and tricks from the many gardening professionals who will be on site over the two days.”
Laidley Garden Club President Eileen Zahnow said there would be lots of unique stallholders selling one-ofa-kind items.
“I am excited to have so many dif-
ferent market stalls and trade sites at this year’s event,” Mrs Zahnow said.
“There are more than 60 sites for people to browse, so you are sure to find lots of different things you won’t find anywhere else.
“We will have people selling handmade garden art using stainless steel, as well as garden ornaments made from horseshoes, and beautiful hand painted pots, just to name a few.
“It is going to be a really fun and lively precinct, so be sure to come on down with the family.”
Laidley Spring Festival Ambassador Paul West will make a special appearance on Friday where he will MC the Garden Stage at 10am and 11am, and then host three workshops based on gardening, sustainability and produce in the afternoon.
Attendees will also get the chance to chat to members from the Gatton Lapidary Club, who will be hosting their Spring Gem Show at the same time.
Leon Steinhardt from the Gatton Lapidary Club said the club will have its own area with trade stalls selling everything from handcrafted jewellery to gemstones, opals, crystals, agates, thunder eggs and more.
“This is your opportunity to buy pieces of handmade jewellery from our members, featuring gems and
stones they have cut and polished themselves,” Mr Steinhardt said.
“There is even an area where kids can fossick for their own rocks, which they love.”
There will also be displays and information about the geology of the Lockyer Valley, including a large 3D model.
If you find yourself getting hungry wandering through the auditorium, there will be a coffee van and various food trucks.
If you are planning on visiting the Garden Precinct, there will be ample parking for buses and vehicles at the Laidley Cultural Centre throughout the weekend, and a shuttle bus will also run from the Garden Precinct to the Festival Precinct in downtown Laidley.
The 60th Anniversary Laidley Spring Festival is supported by the Queensland Government through Tourism and Events Queensland and features on the It’s Live! In Queensland events calendar.
For more information about the 2023 Laidley Spring Festival, including the full festival program, visit https://www.laidleyspringfestival. com/
You can also stay up to date by liking and following Laidley Spring Festival on Facebook.
A rundown of the weekend’s festivities:
Friday, September 8
· 10am: Jillian Coomb from Searle’s Gardening – Talking about Searle Garden products.
· 11am: Gene Maltry from Green Thumbs Gardening – Talking about drought proofing your garden and soil quality.
· 10am-2pm: Rebecca Lee Nye – Multi award-winning singer songwriter.
· 12-12.30pm: Paul West.
· 1-1.30pm: Paul West.
· 2-2.30pm: Paul West.
· 3pm: Bunnings children’s activity –Potting seedlings.
Saturday, September 9
· 11am: Queensland Council of Garden Clubs – Talking about what they do for Garden Clubs in Queensland.
· 11am-3pm: Billy Bridge – Multi award-winning singer songwriter.
· 12pm: Sally Moore from Ja’s Nursery – Talking about growing salvias and herbs.
· 1pm: Food Organics Garden Organics – Talking about recycling food scraps for composting and reducing waste fill.
· 2pm: Mandy Leeson from Laidley Garden Club – Hosting a children’s activity.
More on the festival p16-17