Winelander Italy

of Taleggio. The tasting notes show that some words can be lost in translation and explained the wine has a pleasant bitter aftertaste.

This was followed by thinly sliced marinated Venison backstrap served with salsa verde with garlic, rosemary kipfler potatoes, another excellent tasty plate of simple food matched with a Bindi Chianti from Tuscany, a family vineyard that has been involved with winemaking for over 700 years. The wine was excellent although club manager Steve found removing the corks of 36 bottles of wine a lot different to the simple screw top Australians have become used to! The wine was rated 93 points by Wine Spectator and was smooth with aromas of cherries, a typical Chianti wine made from the famous Sangiovese grape. The main course of tender slow cooked Manzo Osso Bucco cooked in red wine, mixed vegetables, tomato paste was served on a bed of polenta mash. The wine for this course was the Moretti Barolo 2016 vintage and my highlight, a wine from just north of Genoa, made from the famous Nebbiolo grape, and considered by many to be the greatest red wine making grape from Italy. Although not heavy in colour the aroma was intense of cherries and raspberries, the 2016 is considered to be a great vintage and served with the Osso Bucco was perfect. The wine was sourced from Dan Murphy’s.

The deconstructed desert of Tiramisu was a triumph from chef Brian and a great finish to the evening and quite frankly to match it with a wine was the only cause for concern as it had flavours of coffee, mascarpone and chocolate, how on earth do you match this with a wine? The answer, and this was purely good luck, was the Calabria Belena Dolcetto Syrah a red wine that is very light with aromas of cherry, redcurrant with a hint of raisons and hit the nail on the head, this wine can also be served chilled and can also be found in the Liquorland stores. An outstanding evening from all the comments I received wandering around the tables and a credit to the golf club and a special thanks to Steven Hyndman for the entertainment, unfortunately he couldn’t perform his usual repertoire and had to adjust his song selection however he put his best foot forward and his rendition of ‘We Are Australian’ was outstanding, no doubt the evening will now become a regular favourite for the golf club.

If you are considering venturing into Italian wines look for the paper label found on the neck of the bottle it will show the words DOC or DOCG. DOC wines come from the region best known for producing very good wines made from the grapes shown on the bottle whilst DOCG wines are wines that the Italian Government has approved to be the best from the regions shown on the label. France has a similar code of showing outstanding wines which is shown as AC or Appellation Control which again is a government code of outstanding wine, perhaps we could take note?

Cheers

Philip Arlidge arlidge@bigpond.com.au

From that famous writer ‘Anonymous’

God made man, frail as a bubble

Man made love, love made trouble

God made the vine

Then is it a sin

That man made wine

To drown trouble in?

Ingredients

1 lb (454 g) scallops, fresh or thawed

Kosher salt

12 oz (340 g) good quality pasta

3 Tbsp extra virgin olive oil

8 large or 12 medium raw shrimp, fresh or frozen (and thawed) peeled, and deveined

3 or 4 cloves minced garlic chopped Italian, flat leaf parsley freshly ground black pepper

2 to 3 oz (57 g to 85 g) good quality butter

1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you'd like) (lemon slices/wedges to serve)

Prepare The Scallops

Soak the scallops for 10 minutes in a brine solution (3 tablespoonfuls of Kosher or sea salt in 16 oz water). Remove after 10 minutes and place on a rack to dry.

Cook The Pasta

Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)

Make The Sauce

Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.

When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.

Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm. Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.

Add the Pasta to the Seafood Sauce

Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan. Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.

SERVE.

Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

After connecting last year,we quickly became friends and bonded over our shared purpose of supporting our community. Our conversations regularly echoed the reflections that came from Mums of young children on and around the island who we met at playgrounds, swimming lessons, daycare drop offs/pick-ups. We heard feelings of loneliness, isolation and the challenges Mums have found in making friends whilst juggling small humans. We wanted to create positive change. And so Mojo Mama was born! We have been running events for Mums that are a safe place of no judgment and no competition where they can connect, celebrate each other and re-ignite their social mojo. We are passionate about supporting our local small businesses too and our next event stemmed from that.

We'd love to see as many people as possible come to our Christmas in July Laneway Twilight Markets on Friday 21st July at the RSL, to soak up the community vibe, help us to support some wonderful vendors and have some fun!

Beachmere District Community

The B.D.M.S. Community Markets are held at the Men's Shed 53 Rogers Street Beachmere, every 1st Saturday of the month 7.30am12 Noon.

Bribie Island BICA Markets

The Bribie Island BICA Markets are held at Brennan Park, Bongaree, the 3rd Sunday of each month from 6am -12pm

Bribie Rotary Markets

The Rotary Markets are held at Brennan Park, Bongaree on the second Sunday of each month from 6.30am – 12 noon

Queensland Cancer Council

The Cancer Council Markets are held at Brennan Park, Bongaree on the first Sunday of each month from 7am to 12 noon.

The Sylvan Beach Munch Markets (Farmers Market)

The Munch Markets are held in the park opposite the Bribie Island Hotel on the 1st Saturday of each month from 9am to 2pm

Banksia Beach Market

Bribie Harbour Shopping VIllage is held on the last Saturday of each month 8am to 2pm

The Bribie Island Comm Plant Nursery

The BribieIsland Community Plant Nursery is open Tues to Sat 8 am to 12 pm

The Bribie Island Lions Market

2nd Sat of the month at Tintookie Park Woorim 7am - 1pm.

Bribie & District Woodcrafters Assoc

Contact president: 0415 237 167 Bribie Island Gem Club

Open Day & Markets on the last Sunday every month 8am -12pm At 191 Sunderland Drive, Banksia Beach.

HOOKED ON THE TASTE! FLAVOURED BY THE OCEAN LIKE IT NEVER LEFT THE SEA.

Anthony and Wendye Tennant are the proud owners and operators of their small family business Southern Fish Pty Ltd which has Southern Fish Wild Caught & Southern Fish Marine under their banner.

Anthony is no stranger to the industry, he was born and raised in southern Tasmania and his love for the ocean is next level. Anthony has owned his marine business in Tasmania for over 10 years and for the past 6, at Sandstone Point. Anthony has trade certificates in Diesel, Marine & Auto Electrical, which he said, “has been an awesome career from the day I left school!”

As a commercial fishing operator and licence holder for Southern Rock Lobster {commonly known as Cray’s} for over 15 years on the rugged West Coast of Tasmania, Anthony & Wendye have been continually growing their commercial fishing side, including Tasmanian Scale Fish Licences that they currently lease out. Anthony says their plans to fish in the warmer waters off Queensland came to fruition back in 2019 when Wendye and Anthony purchased licence packages and quota from the NSW border to the tip of QLD.

Due to covid, exporting their product overseas has been tough so they came up with the plan to diversify. So, they built a new live holding tank facility right here in Sandstone Point, flying their Cray’s and now Tassies finest Oysters here for distribution to restaurants and the general public.

Eden is the newest member of the Southern Fish family, managing the Wild Caught side of the business. Anthony said,” Eden has been a fabulous addition and is excited to grow the Wild Caught moving forward.”

Anthony also said, “There is no substitute for live seafood direct to your plate, we have spent a small fortune to be able to supply this to our customers and are extremely proud of what we do.”

Anthony and Wendye encourage customers to pick up their orders so they can see through the viewing window of the live holding tank. Anthony insists that “you can’t get any better unless you catch it yourself!”

Oysters

GLEEMEN NOW DO DAYTIME REHEARSALS!

Yay! No more night rehearsals! No more braving those cold nights! No more driving home in the dark! You can see how excited the men are about that. The Bribie Gleemen are now rehearsing in the daytime!

Our well-known and respected Musical Director, Dr Trevor Vincent, has at last taken well-earned retirement, freeing him up to fully enjoy his love of music and choral direction and impart his very considerable knowledge to those of us lucky enough to learn from him. As well as Musical Director for the Bribie Gleemen, Trevor has now the mantle of MD for the newly formed U3A mixed voice choir, The Sundown Singers.

Both groups have daytime rehearsals..........for those interested in joining up with the mixed voice choir, Sundown Singers.......they rehearse Wednesday from 3.30 pm to 5 pm in the Bribie Recreation Hall, First Ave, Bongaree. Contact the Bribie U3A on 34081450 for details.

Gleemen rehearsals are still at the usual place, in the Residents' Community Hall of the Bribie Island Retirement Village in Foley St, Bongaree.

Follow the road around to the back of the village, the hall is by the duck pond! The new time is 3.30 pm to 5 pm every Monday.

All men interested give Shane a call on 0493215823 for further details. A warm welcome awaits you.

Early August is the next major concert for the Gleemen. Keep an eye out for the details soon. The theme for this concert is all about COLOURS!

Enough said for now! "

Bribie Island Historical Society