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Smokin’ Billy Gets wheels spinning

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July 22, 2019 by admin

AFTER 10 years of petrol, oil and tyres, Billy Seton has made his mark on the Australian burnout competition scene.
Nanjing Night Net

Mr Seton placed third in the Summernats Masters Burnout competition in Canberra.

The Masters competition is an invitation only event in front of a 100,000-strong crowd in the nation’s capital.

While burnouts are traditionally associated with P-platers in cul-de-sacs, Mr Seton said there was more to it, with competitiors judged on the amount of smoke created, crowd response and driver control.

“It takes years to set up the car right,” he said.

Over the past 10 years, Mr Seton’s car has always had a mechanical failure during the 60 seconds on the skid pad or he was eliminated in qualifying rounds.

And while he’s always thought it’d be good to win the open event, he was stoked to have placed in the Masters.

A blown engine at an earlier Sydney event helped secure a wildcard entry for Summernats this year and he didn’t waste the opportunity.

The best performers on the skid pad will pop a tyre during a burn out and drive off – something Mr Seton said was difficult to do.

“There’s no time limit (in the Masters), but you want a tyre which lasts at least a minute,” he said.

Mr Seton’s car – “Silly’, a 1972 HQ Kingswood – had brand new tyres which lasted 41 seconds.

Turning heads in a sensational pink, the HQ’s Chevrolet V8 has a powerful 940 kilowatts, or 1300 horsepower under the bonnet.

“Just driving it up to the start line it uses 35 litres of fuel,” he said.

Over a decade Billy has invested up to $35,000 in just the engine but he says this is average when compared to the rest of the burnout masters field.

“It’s not unusual, the top 25 drivers’ engines cost up to $35,000 to $40,000,” he said.

Not a car Mr Seton drives reguarly, the HQ Kingswood needs two to three hours maintenance each day during Summernats.

Mr Seton will head to the NSW Pro Burnouts in Dubbo on February 3 to compete against up to 80 others for the $10,000 first prize.

Billy Seton was flying the flag for Junee at Summernats this year. Billy and his HQ Kingswood claimed third place in the Masters burnout competition for 2013. Picture: Declan Rurenga

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Filly injured in NYE antics: Londonderry

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July 22, 2019 by admin

NEW Years Eve, traditionally a joyful time spent welcoming in the New Year, quickly turned to a nightmare for a Londonderry family when careless actions of surrounding neighbours led to the horrific injury of their foal.
Nanjing Night Net

Meet Lily, once an energetic, curious and kind four month-old purebred Arabian filly, who became an example of the danger of illegal, backyard fireworks.

Given no warning of the events that were to unfold on Whitegates Road on December 31, trouble began at 9.30pm.

‘‘We were alarmed when a big bang rocked our house and three of us flew outside to find a couple of neighbours letting off fireworks,’’ Mrs Geyteman said.

Attempts to call out to stop them failed.

‘‘The other neighbours close to Londonderry Road added to the problem, but they were worse at midnight,’’ she said.

While many families were gathering around their television sets watching the Sydney fireworks, Mrs Geyteman and husband Anthony were frantically moving through their dark property trying to calm their horses.

‘‘While on the phone to 000 I was trying to stop them from running through steel fences, while my husband was attending the ponies, mares and foals at the back of the property, which we thought was safe chicken mesh — brand new fencing.’’

Mrs Geyteman also described the terror of hearing the twang of fencing snapping, and not knowing what damage had been done.

‘‘My frantic attempts to calm them down and speak on the phone must have sounded horrendous to the operator as we watched the offending neighbours light firework after firework,’’ she said. ‘‘We could see them being lit from our horse yards.’’

While waiting for the police to arrive, the family continued to try and calm the horses, which Mrs Geyteman said were shaking and dripping in sweat.

‘‘We were lucky enough to only have one injured animal — Lilly.’’

Since the incident, where Lilly suffered a haematoma, Mrs Geyteman said she isn’t the same.

‘‘Lilly used to be a friendly little foal that would be the first to come up and greet you, but the effects of the fireworks from inconsiderate and ignorant people have resulted in a fearful foal that won’t come near us as we have to treat her several times daily.’’

With the Hawkesbury a horse populated area, Mrs Geyteman hoped other locals would learn from their experience.

‘‘I am sure we are all aware of the dangers of fireworks and why they are illegal in the first place,’’ she said.

‘‘This is our third year here now and we have never had this problem before. A courtesy note in our letterbox would have sufficed so we could have locked the horses in boxes and they would have been safe.’’

To contribute to local horse news contact:

Stephanie Bates

[email protected]南京夜网.au

or 4588 0805

Lilly with injuries she sustained around 10pm on December 31, 2012

Lilly with injuries she sustained around 10pm on December 31, 2012

Lilly at about 7pm on January 1 this year. The haematoma is about 20cm in diametre.

This story Administrator ready to work first appeared on Nanjing Night Net.


Family flees Mid-North fire

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July 22, 2019 by admin

The Bundaleer North fire with (top) Julie Brooks and (below) her sons William and James.Keep up-to-date with the latest from the CFS
Nanjing Night Net

When Julie Brooks saw fire at the top of the hillnear her home, she knew it was time to leave.

The mother of three, 36, was desperately worried for the many animals on her property – ahobby farm on Burnside Road –which was in the path of the Bundaleer North fire on Wednesday night.

“We could see the red glow of the fire just over the hills in front of us,” she said.

“Then,when we were sent a CFS warning that we should leave,we knew we had to.We don’t have mains water and our tanks are very low from the lack of rainfall this year.”

Chickens, parrots, pigeons and hopping mice all joinedJulie and her friend in two cars as they sought refuge at her mother’s house, a safe distance away,in Gladstone.

“I had a very hopeful feeling it would miss our place –our CFScrews do a great job at keeping these things contained and I’m so thankful we have people like them who are prepared to give it there all,” she said.

“No amount of thanks is enough.”

She was reunited with her youngest son, William, 6, who had been staying the night her mother’s house.

Her eldest son, James, 16, had spent the night in Jamestown.

“We’re starting to bring all the animals back this morning and starting to unpack again,” she said.

Firefighter goes down in rough conditions

A firefighter was taken to hospital after collapsing atthe fire ground earlier on Thursday.

Shaun Noonan fell to the groundwhile fighting the fire in the Bundaleer Forest and was helped by colleagues.

He was treated by Joyleen Koch, a nurse who is married to a local farmer, before being transferred to Laura Hospital.

Shaun’s mother, Delma, said her son was “very sleepy” and was being rehydrated by a drip.

The incident was related to heat and exhaustion, the Country Fire Service says.

‘Whopping’ 400,000-hectarefire in outback SA beingmonitored from space

The Country Fire Service has been forced to use satellite imaging to track a giant fire burning in outback South Australia.

The fire’s footprint has grown to more than 75 times the size of Sydney Harbour and almost twice the size of Canberra.

Click here to find out more about it and try our interactive size map.

Bundaleer North fire on Thursday. Photo: Matt Bonser. Source: Country Fire Service

Fire map issued 2.30pm on Thursday.

Bundaleer fire. Photo: Greg Mayfield

Bundaleer fire. Photo: Mark Shane

Firefighter Shaun Noonan who collapsed on Thursday in a photo last year after taking hat-trick for Georgetown in Rocky River cricket.

Bundaleer fire. Photo: Greg Mayfield

Bundaleer fire. Photo: Greg Mayfield

Bundaleer fire. Photo: Greg Mayfield

Bundaleer fire. Photo: Greg Mayfield

Photo: Country Fire Service


How to use food as a medicine

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July 22, 2019 by admin

Ever felt worried and been struck with a gripping stomach pain? Or developed a cough while grieving?
Nanjing Night Net

The health of our organs and our emotions are closely linked, according to author, naturopath, herbalist and chef Janella Purcell.

In the updated version of her wellbeing book,Janella Purcell’s Elixir, Purcell details how the mind, body and spirit are interconnected and how a better diet can help prevent problems in all three of these areas.

‘‘We know that when we get upset we might get a headache or feel nauseous or get eczema or asthma, we know the effect emotions have on our body but we don’t seem to put them together,’’ Purcell says.

She says five of our major organs – the heart, lungs, spleen, kidneys and liver – are associated with certain emotions, as well as with particular seasons.

When there is an issue with one of these organs, it often means something is out of balance in another area of our lives.

‘‘For example lungs store grief and sadness and autumn is the time lungs are most sensitive. So say you had something that happened and you hadn’t grieved properly, which a lot of people in the West don’t do, it gets pushed down and comes up when the lungs are more sensitive and will come up every year,’’ she says.

‘‘It could only just be physical, but if you have an emotional aspect that relates to that organ, that’s going to come up, that’s going to create the condition.’’

Each organ also has a brother or sister organ. The heart and small intestine are paired together, as are the lungs and large intestine, so people dealing with respiratory issues may also experience lower digestive or irritable bowel problems – one of the main concerns clients bring to Purcell.

Elixir has tips on how to eat to use food as medicine to prevent and alleviate the symptoms of poor health.

Purcell says fixing diet is the easiest step when beginning to address overall wellbeing, because simple changes make a difference.

‘‘You’ve got to get your food right and the first step for someone who wants to be healthy – body, mind and spirit – is to get your food under control,’’ she says.

If there are problems with the kidneys, for example, which are associated with fear and anxiety, eating things such as parsley, leeks, salmon and shallots and avoiding overly salty or raw foods can help.

Similarly, if you are having problems with your heart, which is associated with happiness, mung beans, sea vegetables, cucumber and red lentils are just some of the foods that will be beneficial.

Once diet is taken care of, Purcell says it’s important to then address the things in your life causing problems with these organs to start with.

Naturopath Janella Purcell.

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Keeping Aussie apples alive, one tree at a time

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July 22, 2019 by admin

AN INGENIOUS idea has been embraced by a Bilpin fruit grower who is looking to save the existence of the Hawkesbury’s fruit tree industry, which fell under threat when the 90-year embargo on New Zealand fruit imports was lifted in 2010.
Nanjing Night Net

Bilpin Fruit Bowl, which has been owned and run by the Tadrosse family for 30 years, is one of Australia’s leading suppliers in locally grown apples and peaches, and has kicked off the third year of its ‘Adopt a Fruit Tree’ program — the only one of its kind in Australia.

‘‘When the federal and state governments announced they were going to allow the importation of fruit, my fear was ‘how will Australian farmers survive?’,’’ Mrs Tadrosse said.

‘‘We produce enough fruit here to sustain Australia, but because of the threat of imports we can’t make a living out of it.’’

After the import decision, Mrs Tadrosse turned to the internet in hope of finding a unique way to keep the Bilpin orchard alive.

‘‘I discovered the ‘Adopt a Fruit Tree’ program which was in England and the US. It seemed quite easy and hadn’t been done here before, so we decided to try it.’’

With just 50 fruit trees adopted out in the first year, at $132 per tree a year, there are now about 200.

‘‘Everyone who does it absolutely love it,’’ she said. ‘‘They are amazed at the fruit quality, how fuss-free it is and why nobody else does it.’’

When it comes to the excitement of picking fruit from ‘your’ tree, Mrs Tadrosse said age doesn’t matter.

‘‘A lot of people come up here as a family and bring their children and grandchildren,’’ she said. ‘‘It also teaches children where fruit comes from and how it’s grown.

‘‘I’ve seen one-year-olds running up to fruit trees and picking from them, and it’s also nice to see the reaction of older children when they bite into a fresh apple.’’

Mrs Tadrosse said the ‘Adopt a Fruit Tree’ program is also a unique gift to give someone.

‘‘One lady who received the tree as a Christmas present came to pick her fruit, and she was so excited that she had made an apron to wear,’’ she said.

On average people will receive 50 to 60kg of fruit from their tree and can pick as little or as much as they like.

‘‘We maintain the trees throughout the year when they are ready I give them a call and they come and pick the fruit. Most people go gung-ho and share it around with their family, friends, neighbours and co-workers, but others will leave some.’’

The fruit left behind is sold at market, with the money made matched dollar-for-dollar by the Bilpin Fruit Bowl, which is then donated to the Cancer Research Unit of Westmead Children’s Hospital.

With the Tradosse’s losing money by sending their fruit to the markets, they are hoping to adopt out 50 to 70 per cent of their orchard and encourage locals to jump on the bandwagon to keep Australians eating Australian fruit.

‘‘If we don’t, farmers like us won’t survive,’’ she said. ‘‘It’s a good thing. It’s helping keep Australian farmers productive and the fruit is grown to Australian standards.’’

For more information or to adopt a fruit tree contact Margaret Tadrosse on 0404 061 262, or visit www.bilpinfruitbowl南京夜网.au

Photo: Kylie Pitt

This story Administrator ready to work first appeared on Nanjing Night Net.


Teapots take top sand gong

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June 21, 2019 by admin

THE idea of two pots clashing was evolving in his mind as he carved, and for Blue Mountains sand sculptor Jino Van Bruinessen, the idea paid off.
Nanjing Night Net

Mr Van Bruinessen’s sculpture was voted the best for the 2013 Windsor International Sand Sculpting Competition, and was awarded the title during a ceremony at Howe Park on Sunday.

Mr Van Bruinessen’s sculpture of a clay pot and a brass pot clashing together depicted the fact that the weak and strong cannot live side by side.

It was just one of 14 impressive sculptures completed by the visiting sculptors, with the impressive results remaining on display until January 28.

Mr Van Bruinessen told the Gazette at the beginning of the competition that he believed winning a sand sculpting competition was like winning the lotto.

Happy with his win, Mr Van Bruinessen said he has enjoyed this year’s event.

“It been good, it’s been hot, but I was lucky to get some shade,” he said.

Mr Van Bruinessen will only have a week or so to revel in his win, before taking off to Queensland for the Australian Championships in February.

This year’s event has attracted families from the local area, greater Sydney and even travelling overseas visitors.

Heavy rain during judging on Sunday failed to keep the crowds away either, with many braving the wet to find out which sculptor would take out the top gong.

Along with Mr Van Bruinessen’s sculpture, also on display was a tree warrior, the Pied Piper, a gremlin and more, keeping with the Fairytales and Fables theme.

Visitors can continue to enjoy the sculptures for a couple more weeks yet, with the event not due to close until January 28.

During the fortnight, two sculptors will also be on site creating a display pieces of 60 tonnes of sand so you can see how it is done.

Contact: Anna Yeo

[email protected]南京夜网.au

or 4588 0308

First place winner Jino Van Bruinessen, Australia, at the Hawkesbury International Sand Sculpting Competition.

This story Administrator ready to work first appeared on Nanjing Night Net.


Vandals burn cricket pitch: Glossodia

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June 21, 2019 by admin

GLOSSODIA, do you know what your kids are up to? — This is the question being asked by residents after any hope of a sporting summer was ruined by what locals are calling ‘‘youths’’ who set out on a vandalism rampage last week.
Nanjing Night Net

The cricket pitch at Woodbury Reserve was set alight in the early hours of Tuesday, January 8, and will now be out of use for at least this season.

Fed up with the amount of vandalism and thefts occurring, members of the close-knit community are fuming over the recent attack.

The Gazette understands that those responsible for the mindless destruction stole skip bins and cardboard boxes from the local liquor store before setting them on fire in the middle of the cricket pitch at about 1am.

During a week of catastrophic weather conditions, Glossodia Cricket Club president Neil Byers said the outcome could have been a lot worse.

“Because of the temperatures and high winds, embers blew across the ground all the way up to the canteen.

“They could have wiped out the entire grounds, if not the entire suburb,” Mr Byers said.

The culprits, who are believed to be known to police, also ripped out sprinkler systems around the grounds and smashed windows to the cricket and soccer club house.

But this isn’t the first time the sporting complex has been hit by so called ‘‘delinquents’’.

Mr Byers said the facility has been repeatedly targeted and this is the third time the pitch has been set on fire in a matter of weeks.

“The first time they torched it was on Christmas eve then again on New Year’s Eve” Mr Byers said.

“Two weeks before Christmas they ripped down the shutters on the canteen and in the past, they’ve poured litres of diesel on the grounds, shattered lights around the complex and even chucked burnouts on the field.”

Mr Byer said he has even found drug paraphernalia, such as bongs, lying around the Reserve.

“The community knows who is behind all of this, but no member of the public is willing to talk because of fear of retribution,’’ Mr Byer said.

“They are scared what will happen to their business or homes and for most of them that’s their livelihoods.”

Mr Byers said at this stage, he couldn’t put a price on the cost of repairing the damage.

“Volunteers put a lot of time and effort into maintaining the grounds and all just to have this keep happening,” Mr Byers said.

“The cricket club is still trying to fix the pitch but at this rate it looks like we won’t be able to play any games here for the rest of the season.”

Other angered community members have branded those responsible a ‘disgrace’ and their actions ‘disgusting.

■ Anyone who may have information on the vandalism contact Windsor Police on 4587 4099 or Crimestoppers on 1800 333 000.

To contribute to news on law and order contact:

Kietley Isrin

[email protected]南京夜网.au

or 4588 0812

Vandalism: The burnt cricket pitch at Woodbury Reserve, Glossodia. Photo: Kylie Pitt

This story Administrator ready to work first appeared on Nanjing Night Net.


Lamb the perfect meal for Australia Day

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June 21, 2019 by admin

Barbecued butterflied lamb leg Lamb steak sandwich.
Nanjing Night Net

Australia Day is around the corner and a day of celebration is the perfect time to invite friends over for a barbecue or informal lunch.

While seafood is the hero at Christmas and steak is always a welcome favourite on the hotplate, spice up your gathering with a touch of Aussie lamb.

Here’s a few recipes to whet your appetite for the weekend event.

Lamb steak sandwich

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

4 lamb round or topside steaks

1 Tbsp olive oil

1 red onion, thinly sliced

1 cup baby spinach leaves

8 slices Turkish bread, toasted

cup beetroot dip

Method

1. Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.

2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks are resting heat the oil in a frypan and add the onion. Cook over a moderately high heat until onions are soft and golden.

4. Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.

Tips

When you char-grill or barbecue don’t turn the meat too often. The rule is – turn meat once only. Use tongs, never a barbecue fork, to turn the meat – piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

Barbecued butterflied lamb leg seasoned with parsley, capers and lemon

Serves: 6

Preparation time: 8 minutes

Cooking time: 50 minutes

Ingredients

1kg lamb leg, boned and butterflied

2 Tbsp chopped fresh parsley

2 Tbsp chopped capers

grated rind and juice of one small lemon

1 Tbsp olive oil

freshly ground pepper and salt

salad, to serve

Method

1. Preheat the barbecue to 200degrees (the burners should be set at medium). Combine the parsley, capers, rind, juice and oil, then rub over the lamb. Then season with pepper and salt.

2. Place the lamb in the centre of the barbecue, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb.

3. Close the lid and cook for 25 minutes per 500g for a medium result. Test for doneness with tongs. Rest for 15 minutes before slicing.

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Ice-creams for grownups

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June 21, 2019 by admin

Vanilla boysenberry ripple. Karen Martini ICE CREAM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik. PLEASE DO NOT CROP OUT FOREGROUND OF DISH OR IMAGE. The Age Newspaper and The Sydney Morning Herald.Not everyone has the time, or the inclination, to spend hours making dessert. Churning your own ice-cream is admirable, but doesn’t always fit into a busy schedule. But this doesn’t mean you can’t impress at the end of a meal.
Nanjing Night Net

Vanilla and blackberry caramel ripple ice-cream

This is simple to make and dresses up store-bought ice-cream in a really fresh and flavoursome way. It’s ideal for a casual barbecue or party. Serve it in paper cups or frozen tall glasses with fresh berries and long spoons.

300g frozen blackberries (you can use mixed berries)

1L high-quality vanilla ice-cream

200g castor sugar

2 tbsp water

Juice of 1/2 lemon

Fresh berries to serve (optional)

Icing sugar (optional)

1. Take the berries from the freezer and empty into a food processor. Remove the ice-cream from the freezer to soften.

2. Put castor sugar in a small saucepan, add the water and stir. Place over high heat and cook to a medium-coloured caramel without stirring. Watch carefully, as it can burn quickly.

3. Start to blend the berries while slowly pouring the caramel through the feed tube of the food processor. Blitz until smooth. Add the lemon juice and pulse. Strain through a fine sieve, pressing with the back of a spoon to get all the liquid.

4. Empty ice-cream into a shallow container. Make random holes in the ice-cream to take the berry mixture – you will need enough holes to take about 300 millilitres of liquid. Pour berry mixture into the holes. Flatten out the top and place in the freezer, uncovered, until solid.

5. Scoop across the tray to get the ripple effect and serve with fresh berries dusted with icing sugar.

Serves 8-10

Drink Young Rutherglen muscat, chilled

Tip Fresh berries and icing sugar are a great final touch to this simple spin on an old favourite.

Banana and coconut ‘ice-cream’ sandwich with chocolate and toasted coconut

This is more creamy ice than ice-cream; it doesn’t have the silky texture of a classic churned custard, but the bananas add real richness and texture. Get the kids involved in the sandwiching and dunking. And remember: chocolate-covered fingers are the easiest to clean.

About 600g very ripe banana flesh (5-7 bananas, skin turning black)

500ml coconut cream

Juice of 1/2 a lemon

150g soft brown sugar

400g dark chocolate callets (buttons)

20 rectangular ice-cream wafers

30g toasted coconut chips (shaved)

1. In a food processor add bananas, coconut cream, lemon juice and sugar and blend until smooth.

2. Pour mixture into a rectangular container, about 10 centimetres by 30 centimetres, lined with cling film. Choose a container that best matches the shape of your wafers. Freeze for six hours or overnight.

3. Before assembling, melt chocolate in a small bowl over simmering water. Remove from heat when fully melted.

4. Cut set ice-cream into 10 slices and sandwich together between wafers.

5. Dip one end of the sandwich into the melted chocolate, then into toasted coconut and lie sandwich on a lined tray. Put back in the freezer for five minutes to set the chocolate. Serve.

Serves 10

Coconut and lime icy pole with spiced syrup and pineapple

This is an adult dessert caught up in a childhood memory. The spice syrup has fairly sophisticated flavours and the super-fine pineapple dice with slivers of lime leaf adds refined freshness, but there’s no avoiding that it’s on a stick. It works best with a flat-sided icy-pole mould; a wooden stick ups the nostalgia.

Ice

300g castor sugar

120ml water

500ml coconut cream

Juice of 3-4 large limes (100ml)

Spice syrup

8cm piece of young ginger, sliced

1 lemongrass stalk, chopped

10 allspice berries

6 cloves

300g Dulce sugar (you can also use soft brown sugar)

100ml water

6 lime leaves

1 small pineapple

1. For the ice, add the sugar and water to a small saucepan, bring to a simmer then take off the heat and leave to cool.

2. In a mixing jug, combine the coconut cream, lime juice and the cooled sugar syrup and pour into icy-pole moulds. Freeze for six hours or overnight.

3. Syrup: crush the ginger, lemongrass, allspice and cloves in a mortar and pestle.

4. Tip crushed spices into a small saucepan, along with the sugar and water, stir and slowly bring to a simmer. Bring to the boil then immediately turn off the heat and allow to cool for a few minutes.

5. Strain through a fine sieve, pressing with a ladle or the back of a spoon to extract as much syrup as possible. Cool.

6. To serve: shred lime leaves as finely as possible. Peel and finely dice pineapple. Mix together. Unmould icy poles onto plates and spoon lime leaf and pineapple over and drizzle with spice syrup.

Serves About 8

Drink Champagne; Passiona (more nostalgia)

Tip Cling wrap filled icy-pole moulds and push sticks through wrap to help hold in place.

Styling by Caroline Velik. Plates from Mud, spoon from Ex Libris.

All photos by Marina Oliphant.

This story Administrator ready to work first appeared on Nanjing Night Net.


Mayor wants meeting of the minds to help city

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June 21, 2019 by admin

Logan’s mayor Pam Parker wants to prioritise education, re-training, housing and migrant settlement programs to create a two-year plan for the city at a forum in February.
Nanjing Night Net

Cr Parker called the meeting in the wake of a family feud that began over damage to one family’s car, triggered days of frustration in the Logan suburb of Woodridge and ended today when one family moved to the Gold Coast.

Now details for a two-day forum – being called “Logan: City of Choice Forum” – are being hammered out so the meeting can be held between the state and federal parliament sitting weeks in February.

At the two-day forum, Logan City Council, the Queensland and federal governments will be set objectives for two years based on views of the community.

Day one will be a “ministerial roundtable” of both federal and state government ministers, while on day two planners will hear from community groups and community leaders in Logan.

“We are calling it City of Choice because it is about turning the issues in Woodridge around and creating a city of choice for people to invest and live,” Cr Parker said.

Tackling unemployment and housing problems in Woodridge were the immediate, short-term step, Cr Parker said.

Logan City’s unemployment dropped from 7.7 per cent to 7.3 per cent in the June 2012 quarter. But Woodridge has unemployment of 18.4 per cent – three times the Queensland average of 6.1 per cent.

“It has extremely high unemployment and it needs to have a strong focus on employment opportunities,” she said.

Cr Parker said the state government was addressing housing.

“We have the housing taskforce where the [state] government is looking at the revitalisation of housing commission properties in Logan and that particular suburb, Woodridge, as well,” she said.

Housing and Public Works minister Tim Mander is overseeing this project, set up by previous minister Bruce Flegg.

Similar revitalisation projects in Inala, southwest of Brisbane, and the Ipswich suburb of Churchill have been successful.

“That’s the type of thing we are looking for,” Cr Parker said.

“There is a housing working group that has been established that is looking at the revitalisation of Woodridge.”

Unemployment and training must be addressed by the federal government, she said.

“Unemployment, I would like to know what can happen at a federal level. I want to know what skilling and training they can put in place for the long-term unemployment,” she said.

She said Logan also wanted to explore education options and had signed a Memorandum of Understanding with the education department to look at more innovative ways of teaching.

“We have learned that with a multicultural community like ours, one style of learning does not fit all,” she said.

“And the classes will be based on language literacy and ability rather than age -related.”

Cr Parker said Logan City Council would manage the forum, but said all levels of government must be involved.

“We want to bring a whole-of-government approach to this. We will co-ordinate it, but we want the different levels of government to take ownership for their areas of responsibility,” she said.

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