Meander Valley Gazette

Your Independent Community Newspaper

Rafting the rapids

Business, FeatureJoanne Eisemann
 Lucy Karafilis is one of the first to take on the rapids with new adventure tourism business, Meander Wilderness Experience.

Lucy Karafilis is one of the first to take on the rapids with new adventure tourism business, Meander Wilderness Experience.

November 2018 | Hayley Manning

A MEANDER resident has just launched an innovative river sled business and he couldn’t be happier! Meander Wilderness Experience owner, Daniel Wickham, moved to Meander with his family seven years ago.

He had been working at the Education Department for the past six and a half years but wanted to return to the small business world in a bid to show his children that there is another way of earning an income, besides working for someone else. “I have always just loved being a business owner. I have fleshed out so many potential ideas from a caravan park to a chicken farm but there were half a million things to do and a lot of money required,” he said.

Dan’s previous small business experience helped him get through the seven months of planning and many obstacles that fell his way. “I met so many amazing people and had the best fun ever.” Dan has conducted several test runs with friends, family and professional river guides, including his friend and mentor Nathan Welch, (who has paddled 6,500 km’s down the Amazon River), to ensure safety and provide a framework for the level of experience his guides should have.

After a test run, Dan received positive feedback from Nathan who said: “I think you have got something here,” and the other guides who were amazed at the “vibe on the river.” And Dan couldn’t agree more. “This is a beautiful part of the world that people would not ordinarily see.”

Photo | Mike Moores

Future Flying Doctors?

NewsJoanne Eisemann
 Grade 6 students from Westbury Primary School eagerly participate in a simulated patient treatment on the life-sized replica.

Grade 6 students from Westbury Primary School eagerly participate in a simulated patient treatment on the life-sized replica.

WESTBURY PRIMARY School students got a first-hand look at how the Royal Flying Doctor Service (RFDS) operates all over Australia.

The RFDS brought its interactive aeromedical simulator to the school - a life-sized replica of the fuselage of a flying doctor aircraft. The replica included a cockpit, complete with avionics and a propeller flight simulator. And for students interested in the medical side, the simulator is fully equipped with stretchers, oxygen, suction, and communications.

Simulator presenter Tom Ryan said, “Students climbed on board, strapped themselves in and rescued a patient by landing our aircraft in the Outback.” “We use real-life stories to teach students about the unique nature of the Australian landscape and people’s relationship with it in everyday settings.”

The RFDS online education program was developed to help primary school students understand the significant contribution the organisation has made to Australia’s history and its relevance to all Australians today. Since launching in Tasmania in 2012, the simulator has visited more than 50 per cent of primary schools in the state.

Photo | Mike Moores

Top honour for Tanya

NewsJoanne Eisemann
 Tanya Barrett, Tasmanian Practice Manager of the year for 2018.

Tanya Barrett, Tasmanian Practice Manager of the year for 2018.

CONGRATULATIONS TO Tanya Barrett of Deloraine & Westbury Medical Centre who has been awarded 2018 Tasmanian Practice Manager of the Year by the Australian Association of Practice Managers (AAPM). Nominated by fellow practice manager from the Prospect Medical Centre, Tanya received her award at a Practice Manager’s conference in Canberra. “Oh the conference in Canberra, it was fabulous,” shares Tanya.

Conference attendees were treated to a host of keynote speakers, workshops, state breakfasts, technology and best practice exhibitors as well as a gala dinner where the presentation of awards took place. Tanya’s work at Deloraine & Westbury Medical Centre involves managing 19 admin and nursing staff and eight doctors as well as implementing policies and procedures that keep the practice running smoothly, legislation compliance and budgeting. “I enjoy my job, it’s not difficult to come to work each day.

I think probably my favourite part is working with all the other team members, I get a lot of enjoyment from that,” comments Tanya. During the four and a half years that Tanya has managed the Deloraine and Westbury Medical practice she has implemented a number of new systems to the practice.

Tanya is particularly happy with the new staff education program that encourages and tracks staff training to ensure the highest standards in both professional development and compliance with current legislation. The initiatives Tanya has launched in the area of health and well being for staff members and community involvement are also a source of pride.

“We all get together and decorate for RSPCA cupcake day, we recycle printer cartridges, we sponsor sunscreen for Toddle Inn Childcare, we sponsor the Community Directory in Meander Valley Gazette and we sell Lyons Christmas cakes and puddings,” says Tanya.

Practice owners Dr Johannes Schonbom and Mr Goran Mujkic agree with the panel that chose Tanya as the top practice manager in Tasmania for this year. “She is our number one asset at the practice and we are extremely pleased to see her rewarded for what she does at Deloraine & Westbury Medical everyday” says Dr Schonbom. Tanya adds “I couldn’t do my job without the wonderful work of everyone else here, this award really belongs to all of us.”

Photo | Mike Moores

Cars and coffins

News, EventsJoanne Eisemann
 Piercer Paul and skeleton bride

Piercer Paul and skeleton bride

November 2018 | Haley Manning

A SOLID crowd of car enthusiasts and over 300 unique vehicles spread over the Village Green in October, for the Rotary Club of Westbury Car Show. President of Rotary and organiser of the event, David Lee, said he initiated the fund raiser, now in its fourth year, to replace their long-held annual Fun Run.

“We encourage anything on wheels – old or new, they are all special; we even had a pedal car at this one,” he said. Paul ‘Piercer Paul’ Anderson said car shows on the mainland tend to favour specific models, whereas the Westbury one offers something different to look at, with varied models and vintages.

“You can satisfy 97 per cent of the people when you hold a car show like this,” he said. Paul has owned his 1973 HQ Holden utility for five years, but said it was silver with orange GTS stripes and a tradesman tray before it was painted black, modified and the tray extended to nine-foot long to display a skeleton bride seated in an open coffin.

The tattooist of 35 years says the theme goes with his character. “Since I was young I have always thought outside the box.” The $4,500 donated this year will be distributed by the Rotary Drought Relief Fund to drought-stressed farmers.

Photo | Hayley Manning

Percy needs a nest

NewsJoanne Eisemann
 Percy the Peacock is looking for a home.

Percy the Peacock is looking for a home.

A MYSTERIOUS new resident has been strutting in gardens near Parsonage St and Kanangra in Deloraine. The story goes that this beautiful Peacock turned up at the Our Lady of Mercy School in early September. Attempts to find out where he came from have been fruitless, and while residents have been enjoying the spectacle and the company of this friendly bird they would like to see him have a more suitable home. If you know someone who has lost a peacock or someone who would like one, ask them to contact Our Lady of Mercy primary school.

Photo | Kate Harvey

A beautiful secret chasm

FeatureJoanne Eisemann
 ‘A mantle of green spreads on seemingly every surface’, along the Bastion Cascades walk.

‘A mantle of green spreads on seemingly every surface’, along the Bastion Cascades walk.

November 2018 | Tara Ulbrich

IT’S A SECRET chasm with falls that both plummet and step down vertical cliffs. Plant life reaches high and the creek bed is sliced by vertical trunks, uprooted and wedged by rock. A mantle of green spreads on seemingly every surface and overarching this spectacle are massive, curved rock ledges, reducing the scale of a walker’s presence to minuscule.

People speak about preserving isolation and locking away access to sensitive areas. I want to remind them that humanity is not a blight on nature. We belong to nature. We are part of the web. The sensitivity also belongs to us. My companions and I sit at the base of these falls, sipping a thermos of hot tea, taking photos, shifting between silent awe and sharing spotted details.

A luminescent purple fungus, a twisted tree fern curls around a cheese-wood trunk, birdsong calls to us from high above. We simultaneously experience a sense of humility and the importance of doing no harm. Our responsibility is to exchange the sensory pleasure of passing through this forest with the obligation to leave no trace. Stepping on the carpet fall of pepper scented sassafras I imagine the white flowers continuing to drop, covering our footprints.

Bastion Cascades is a comfortable four-hour return. Although mostly walking in rainforest across a southeast face, good shoes are required and be prepared for some scrambling up wet rock. The route is found on a barely marked sidetrack off of the Meander Falls Road. I am going to trust you to do your own research to find the track and trust you to respect the place while you’re there.

Photo | Jade Hallam

A brewer’s list for Christmas

FeatureJoanne Eisemann
homebrewing_withkarl_logo.jpg

November 2018 | Karl Gammler

NOW IS a good time to start thinking about having some quality beer ready for Christmas – two weeks in the FV (fermenting vessel) and a minimum of two weeks in the bottle. Bottle-conditioned kit beer does improve with time.

Between 6 weeks and 3 months it’s generally at its best. Here are some tips to help improve a basic kit (extract) beer:

1. Keep a diary/journal – This is the most important thing you can do. I never had consistent results until I started writing things down.

2. Only use quality ingredients/fermentables. Use a recognised brand of extract and try to use at least half light dried malt in your mix.

3. Temperature control. Most ale yeasts won’t develop unwanted flavours and esters when fermented between 18°C–22°C. Aim for 20°C.

4. Seek out a quality yeast. Use more than 1 packet if only using supplied kit yeast.

5. Increase fermentation time – Allow 2 weeks for your yeast to fully ferment out and clean up after itself when fermenting at lower temperatures. Be patient – really good beer takes time – your hydrometer will tell you when it is ready to bottle or keg.

6. Be clean. Unfortunately, there is no way around this step. Cleaning and sanitising will become second nature, but there are some things you can do to minimise labour time.

7. Gain knowledge, seek advice, ask questions, read books, watch videos. I have been brewing for over 15 years and I am still learning every day The most common mistake with budding beginner brewers is to just use sugar when mixing and then ferment at warm temperatures and bottle after 1 week.

There’s no shame in it, we’ve all done it. After all, this is how the instructions told us to do it. (In Germany, it’s actually illegal to put any sugar in beer.) This method will give you something drinkable, but chances are, it will also have that cidery, home-brewed twang.

This method most benefits the makers of the extract, as you will be buying one tin a week instead of one a fortnight. If you need more than one batch every two weeks, get a second fermenter.

One batch and it will have paid for itself, by not buying store-bought commercial beer. Light dried malt or liquid malt extract will improve your beer enormously, along with a longer ferment at lower temperatures and by using adequate quality yeast. Some dextrose is fine depending on the tin and the style of beer you are brewing.

Some dependable ratios are: 800gLDM/300Dex for ales, half and half for lighter styles. Cut your final volume down a bit as well, between 19 – 22 litres. Experiment! Half the fun is creating your own recipes. But don’t forget to write things down! It’s too easy to make that one spectacular batch and then forget your exact ingredients and technique when you try to repeat the recipe.

For help with all your brewing needs, try Andy at Brew By You, 120 Invermay Road. Little John’s Brewing and Fast Homebrew (both on YouTube) also give in-depth advice and tips.

Recipe for Boag’s XXX Ale (red) clone:

Ingredients: 1 tin of Black Rock Draught,

500g LDM, 500g dextrose.

Method: Mix to 22 litres with a good quality ale yeast (Fermentis US 05 will be sufficient). Let it go for 2 weeks at 20°C. This kit does turn out quite a bit darker than the original XXX but it tastes surprisingly similar. If you choose to increase the malt ratio or use Light Liquid Malt it becomes closer to Boag’s Wizards Smith’s Ale. Good brewing!

Photo | Image Supplied

From scalpels to fire irons

FeatureJoanne Eisemann
 Meander Vallley man Karl has a long history in working with metal.

Meander Vallley man Karl has a long history in working with metal.

November 2018 | Haley Manning

STANDING IN his long leather apron and stirring a red-hot forge, Karl the Blacksmith shares some memorable snippets from his working life. Despite always having the desire to be a blacksmith, Karl says he began his working career as an apprentice surgical instrument maker at Brisbane’s Princess Alexandra Hospital.

The study requirements during the five year course were akin to that of a medical degree. “We had to learn Latin terminology, anatomy, bones, physiology and biomechanics. It almost drove me nuts.” On completion of his apprenticeship, Karl was confronted by unforeseen challenges when he entered the workforce.

“It was instilled in me as an apprentice: it didn’t matter how long I took on the job, it had to be perfect for the operating theatre. Perfect. It [the instrument] couldn’t fail under any circumstances. So, of course, the foreman would be onto me with a stopwatch saying: ‘You’ve been two hours on that…what are we going to charge the customer?’ I couldn’t adapt to that.”

Karl says the market dropped off in Australia when everything became mass-produced and disposable. However, Karl notes that Delacrox-Chevalier in France have remained dedicated to the design and manufacture of surgical instruments, although they are often still disposable items.

“Surgeons can order a specialised instrument made from magnificent stainless steel and it will be used once then thrown in the bin, because it is cheaper to throw it away than sterilise it in the autoclave” he said. “It is an unbelievable waste.” Karl picked up a decent pay and learnt some animated aspects of the Italian language working as a bricklayer’s labourer for many years, until he finally took up the ancient art of blacksmithing; a trade that has long been shrouded in mystery due to some of the earliest known folklore tales based on the devil and hellfire.

But it wasn’t all bad news for the blacksmith. Their masterful production of weapons and tools of torture were a guarantee of protection during the Spanish Inquisition. According to Rural Youth Events Manager, Selena Flanagan, Karl the Blacksmith was a crowd favourite at the Agfest Heritage Display for 25 years. “Karl showcased traditional blacksmithing with skills that are both futuristic and creative,” Ms Flanagan said.

Unfortunately, he was forced to retire from Agfest last year due to a knee injury that prevented him transporting his workstation and all the other heavy equipment required for the three days on site. But he says he managed to avoid any major harm to himself over the years, unlike a fellow blacksmith he met at Agfest whose thumbs were “as flat as frogs.” “Don’t think too hard Stevenson…you’ll hurt yourself.”

Karl says he often reflects on the words of wisdom imparted by his grade four teacher. “The essence of Zen Buddhism is to drop the functioning mind entirely, so when I’m working on the anvil, it is automatic – you don’t need the functioning mind and in that respect it’s very therapeutic.”

Photo | Hayley Manning

Deloraine’s three literary divas

ArtsJoanne Eisemann
 L-R Isabel Shapcott, Pearl Maya and Heather Ewings all had their work published as part of Tasmania’s ‘People’s Library’ project

L-R Isabel Shapcott, Pearl Maya and Heather Ewings all had their work published as part of Tasmania’s ‘People’s Library’ project

DELORAINE WAS well represented in the People’s Library project. Three local writers were chosen out of the hundred statewide to have their work published as part of the project. A range of genres was represented from fiction to reference to poetry, all written, and donated, by Tasmanian writers.

Isabel Shapcott revisited folk fiction. Heather Ewings’ book is speculative fiction and Pearl Maya wrote a collection of short stories. “It is a great chance for a wide variety of Tasmanian voices to be heard,” commented Ms Ewings. “Some books were written by people who are avid writers, others by people who were writing their first.”

The launch was held in Hobart, and the Library project remained on display for a month that included public readings and discussions as well as being a space for the public to come and browse. “Being commercially published in Australia can be really challenging,” added Ms Shapcott, “and this was a great opportunity for people to contribute a book that didn’t have to fit into a commercial stereotype.

Everyone has a story to tell and this was the chance to do just that.” There were over 180 projects offered to the People’s Library and the list was whittled down to 115, 15 more than the project organisers originally planned. Not available for sale, the entire collection of books will be available for loan through the Launceston and Hobart libraries.

Photo | Mike Moores

The world of macro

ArtsJoanne Eisemann
 Fairy Helmets by Jade Hallam.

Fairy Helmets by Jade Hallam.

FOR THOSE who have been enjoying the short walk photos in the Gazette each month by Jade Hallam, you may be interested to pop into Pixels Gallery during November to check out her equally inspiring series of macro images. Jade loves to photograph flowers, but fungi are her favourite. From May to August she is always on the lookout for an interesting specimen. World of Macro, Kooparoona Niara, is on show daily for the month of November at Pixels Gallery in the Deloraine Online Access Centre.

Photo | Jade Hallam

Twelve Times He Spoke

Arts, EventsJoanne Eisemann
 Actor Guy Hooper performs.

Actor Guy Hooper performs.

A THOROUGHLY Tasmanian play written, performed and directed by three Tasmanian men, will come to Deloraine’s Little Theatre on the 15th November. Twelve Times He Spoke is a one-man play written by award-winning Irishman Finegan Kruckemeyer, who moved to Hobart in 2004 and has had 86 commissioned plays performed on five continents and translated into six languages. His work has enjoyed seasons in 200 international festivals, including at the Sydney Opera House.

The play’s only performer, Guy Hooper, moved to Hobart with his family in 2007 and has appeared in many productions there including plays for the Tasmanian Theatre Company and Blue Cow Theatre. Director Ben Winspear is the only one of the three born in Tasmania. Married to actor Marta Dusseldorp (Janet King, Jack Irish), the two have become a power couple of Australian theatre, performing together in TV’s A Place To Call Home and on stage in Scenes From A Marriage.

Twelve Times He Spoke premiered at the Theatre Royal in June this year, telling a man’s story through 12 speeches. It begins simply enough, mapping the twists and turns of one man’s unremarkable life. But the course he has charted is not the one that unfolds and he ends up in places – some quite dark – that were never part of his plan.

The play, commissioned by Guy Hooper, Blue Cow Theatre and Tasmania Performs, has been lauded. Hobart theatre director Robert Jarman said: “In just 75 minutes he conjures an entire life, encompassing some 50+ years of a man’s journey from boyhood to maturity.

It is a marvel of storytelling imagination, technical/structural proficiency and heartfelt compassion. “And beyond all that, it has something profound to say about the way we live our lives; about the direction our lives take, the choices we make, and how we cope when things go off the rails. It is actually a helpful play.”

Twelve Times He Spoke is presented by Arts Deloraine and is suitable only for ages 16+. 15th November, 7.30pm The Little Theatre, Deloraine, Cost: $25.00 adults, $20.00 Arts Deloraine members. Tickets: The Alpaca Shop, Deloraine; www.trybooking. com/yrxs

Photo | Tony McKendrick

Wayne takes the rein at a canter

NewsJoanne Eisemann
 New Mayor, Wayne Johnston.

New Mayor, Wayne Johnston.

WELCOME TO Meander Valley’s new Mayor, Wayne Johnston. Receiving a massive 40.4% of first preference mayoral votes, Wayne received almost twice as many votes for position of mayor than any of the five candidates, the closest being Susie Bower receiving 25.88% of first preference votes. Mike Kelly was returned as Deputy Mayor with 50.08% of first preference votes. 55.81% of eligible people voted in Meander Valley, slightly below the state average of 58%.

Photo | Image supplied

Bruschetta puff tart

Meander StyleJoanne Eisemann
 Bruschetta puff tart, perfect for a quick meal.

Bruschetta puff tart, perfect for a quick meal.

November 2018 | Wai Lin Coultas

DRAWING INSPIRATION from the Italian Bruschetta of grilled bread topped with tomatoes, veg, cured meat or cheese, along with olive oil and salt, and marrying it to the Australian love for savoury tarts yields a speedy recipe where the puff pastry needs just one easy bake – perfect for a quick refreshing energy-packed yet deliciously nutritious lunch during another busy day in late spring!

Ingredients

½ sheet square raw puff pastry, kept cold

50g Mount Gnomon ham*, thinly sliced

100g asparagus, quickly blanched in salted boiling water and drained after fibrous ends are broken off

1 egg, beaten and seasoned with salt and crack black pepper

100g baby Roma tomatoes, each sectioned into 8

7 pitted Kalamata olives, sliced

½ leaf iceberg lettuce, roughly chopped

1 sprig fresh Thai basil, leaves roughly chopped 5 sprig tips fresh Thai basil**

1 sprig fresh tarragon, leaves roughly chopped

1 sprig fresh marjoram, leaves roughly chopped

Mount Direction Olives’ Lime Agrumato olive oil***

Iodised salt

Crack black pepper

Vintage Cheddar cheese

* Chosen for its intense savoury flavour and healthy pink firm texture.

** Can be swapped with any basil.

*** Only real limes are used by the producer; giving a power-packed natural citrus flavour.

Instructions

1. Pre-heat oven to fan-forced 190C.

2. Using blunt edge of a knife, lightly score a 1 cm border round all sides of puff pastry lying on baking paper-lined tray.

3. Lay first ham and then asparagus within the border; covering puff pastry within before brushing border with seasoned beaten egg.

4. Bake in oven for 25 to 30 minutes till pastry has crisped, puffed and browned.

5. Meanwhile toss tomatoes, olives, lettuce, chopped basil, tarragon and marjoram with olive oil, salt and pepper.

6. Top tossed mixture over asparagus baked pastry; generously shaving over with cheese, garnishing with basil sprig tips then serving immediately.

Serves 1

Photo | IWai Lin Coultas

Vision for venison

Rural, FeatureJoanne Eisemann
 Michal Frydrych (L) cooks venison with world famous chef Alex Atala. Photo by: Chris Crerar

Michal Frydrych (L) cooks venison with world famous chef Alex Atala. Photo by: Chris Crerar

November 2018 | Lorraine Clarke

THE HUMBLE district of Mole Creek was recently visited by a world-class foodie. Alex Atala is a Brazilian with 70,000 Facebook followers, an ex-punk rocker and DJ turned world-class chef and restaurateur. He owns the São Paolo restaurants, D.O.M., Dalva e Dito and Açougue Central, where he fuses fine dining with wild and wonderful native ingredients from the Amazon basin.

He didn’t set out to be one of the world’s top 10 Chefs, but his restaurant has 2 Michelin stars, and was voted 4th in the world in 2012. Atala has his own TV show and writes cookbooks. He came to Tasmania with his sous-chef Brendan this month in a tour organised by Tourism Northern Tasmania, seeking to taste local produce in its natural environment.

“Hats off to whoever organised the tour and brought Alex Atala here,” said Springfield Deer Farm owner Michal Frydrych, who believes our future lies in getting international exposure for Meander Valley’s superb foods. Michal cooked for and with Atala in the rustic setting of Springfield Deer Farm. He barbecued his own free-range organic venison, cooked a local kangaroo mini-roast and spiced up King Island wallaby with native pepper berries.

Michal also used Stephens’ Honey, and preserves made by Deloraine’s Amble Inn, because his vision is not only about Springfield, but embraces regional foods. Michal, who has won two prestigious delicious Produce Awards, was somewhat daunted at cooking in the presence of such an illustrious epicure. He confessed that he had never roasted kangaroo this way before, but Alex put him at ease by saying,

“Michal, let me help!” Alex is keenly interested in all local products, and willing to use anything. “Personally, I’m an olive oil, garlic and lemon man,” said Michal. “I want people to taste the venison.” Alex immediately requested some Springfield venison to take to the $250 per head Chromy’s Dinner where he was guest chef that night. Michal also took venison to TAFE where Alex was doing a cooking demonstration.

“Local chefs are scared of venison,” said Michal. “They don’t know what to do with it. We need to change people’s mental approach. It’s about educating the chefs. Showing them where free range venison is produced, how it is prepared.”

Michal is delighted to arrange a one-on-one farm visit for professional chefs wishing to learn how to prepare venison. “People are preaching paddock-to-plate, but very few understand it.” They come to Springfield Deer Farm and see the fallow deer herd free-ranging on the side of a mountain overlooking Mole Creek, where they have the best life before being harvested in their prime, under stress-free conditions, on-site at Michal’s licensed abattoir.

Springfield Venison is sold at the monthly Deloraine and Mole Creek Markets, and farm gate sales by arrangement. Froggie’s Bakery makes venison pies, Westbury’s Gourmet Butcher and Casalinga in Launceston produce venison smallgoods. Deloraine Deli and the Empire Hotel feature venison on their menus.

Michal recently returned from his sell-out stall at Flavours of Tasmania held in the Great Hall of Parliament House in Canberra, where he was among many other Tasmanian food producers showcasing our superb gourmet fare ranging from bottled water through beers, wines and spirits, seafood, chocolates, smallgoods, dairy, condiments and, of course, venison.

Senator Eric Abetz has organised this annual event for over 15 years and developed it into the go-to social event in Canberra, an unmatched promotional opportunity for Tasmanian producers. This year it was attended by over 500 international ambassadors, business and community leaders and parliamentarians.

“Hardly anyone in Canberra knew where Meander Valley is,” said Michal, who has a fervour for putting Mole Creek on the tourist and foodie map. He is impressed that our parliamentarians are doing so much to promote our area as a source of the finest quality organic produce.

Photo | Chris Crerar

Deloraine Show 72 years young

EventsJoanne Eisemann
 Dougal Folder 7 years with Gomez and friends. Exotic birds is a new attraction at the 2018 Deloraine Show.

Dougal Folder 7 years with Gomez and friends. Exotic birds is a new attraction at the 2018 Deloraine Show.

FOR 72 YEARS, Deloraine Show has provided a great day out for families. This year will be no exception with new attractions to entice young and old. W o o d c h o p p i n g is back, featuring local favourite Daniel Gurr (World Rookie Champion 2018) in the treefelling competition.

‘Gomez and friends’ exotic birds make their first time appearance at Deloraine. Gomez and Morticia, red-tailed black cockatoos; Cyril, a South American macaw; and Daisy, a spectacular red Vosmaeri Parrot will be sure to draw a crowd with the chance to get up close and grab a photo with these avian beauties.

The young and adventurous can battle it out in the rodeo ring on a mechanical bull. The show will also see the launch of an inaugural Instagram competition. Entrants need to share their pictures of the day on Instagram, tagging @ deloraineshowsociety and using #Deloraineshow2018 hashtag. Categories include – 1: Families enjoying the show, 2: Animals and 3: Mechanical bull action shot.

The Deloraine and Districts Community Bank Pet Parade will provide fun for children, with loads of prizes to be won. The entertainment area promises a lively atmosphere with ‘Keep the Beat’ interactive drumming, music from the Deloraine Big Band and Junior Band and Dance Connections demonstrations.

Always big crowd pullers, you can expect to see the traditional, well supported exhibitions and competitions in the Livestock, Heavy Horse and Home Industries sections, along with Equestrian events in the Main Arena.

Photo | Sophie Folder

Welcome to Green Door gastronomy

BusinessJoanne Eisemann
 Nick and Hayley Brazendale have recently opened the ‘Green Door’ café restaurant and apothecary in Westbury.

Nick and Hayley Brazendale have recently opened the ‘Green Door’ café restaurant and apothecary in Westbury.

November 2018 | David Claridge

A NEW Westbury business has taken off, wowing locals and visitors alike with an Irish theme, offering a new diversified level of café and restaurant experience. Aptly named the Green Door, the café, restaurant and apothecary has impressed with their desire to use local stock and make products in-house. Café owners, Nick and Hayley Brazendale, have been amazed by the positive feedback they’ve received since they opened just over a month ago.

At the Green Door we make everything in-house and use local, spray free, organic produce

“We bought the building about six months ago. After doing a lot of research about Westbury we found that it has a long Irish history, most people in the 18th and even 19th century were even talking in gaelic.” Hayley said.

“Our restaurant was built by an Irish couple in the 1840’s, we wanted to make our business relevant and about Westbury. “At the Green Door we make everything in-house and use local, spray free, organic produce. “My mother, Julie, is a Patisserie Chef, she makes all the cakes and desserts. Eventually they want to grow their own produce for the kitchen and have applied for a liquor licence.

Local music artists have been coming in to perform and weddings and parties are already filling their diary. They also host cookery classes, artisan perfume making, art classes and, on the 4th December, a Christmas wreath making class. The Green Door has an active Facebook page which already has 600 likes as well as many five-star ratings and wonderful reviews.

Photo | Mike Moores

30 years of close-knit village life

Events, NewsJoanne Eisemann
 L-R Marie Brearley, Shirley O’Connor and Robyn Radford celebrate the 30th Anniversary of the Residential Villiage.

L-R Marie Brearley, Shirley O’Connor and Robyn Radford celebrate the 30th Anniversary of the Residential Villiage.

November 2018 | David Claridge

A VIBRANT meeting room was filled with people at tables enjoying drinks, while a delectable aroma wafted from the kitchen where staff prepared lunch. For dessert, a couple of intricately frosted birthday cakes waited on display in the middle of the room.

The cakes were to celebrate a very special birthday. The 24th October marked 30 years since the Residential Village in Prospect first opened and the residents had gathered to celebrate the close-knit community that has given them a new lease on life. Director and Owner, Keith Pybus, oversaw the gathering with a smile. Keith has been the sole owner throughout and he expressed how the long journey of 30 years for the village has been a worthwhile venture, for what was possibly the first village of its kind in Tasmania.

“We prefer to call it a residential village rather than a retirement village because it puts less restrictions on people. The people own their own cottages and live their own life within the community,” “There is a 24-hour emergency service system and a mini bus that drives people to medical appointments and shopping centres.

“Thirty years ago, retirement villages were in their infancy. We started with 17 units, since then we have made several expansions to the site and today we have 80 people living here. The village is currently having new buildings added, designed to accommodate ‘in-house’ carers.

Photo | Mike Moores

On track for another Frost

Sport, FeatureJoanne Eisemann
 At just 16 years old, Westbury young gun Tate Frost is holding his own on the national circuit.

At just 16 years old, Westbury young gun Tate Frost is holding his own on the national circuit.

November 2018 | Danny Ross

I’M SURE most readers will know what a go-kart is and there are probably a few who would be able to describe what a sprintcar looks like. But I wonder how many would know that Westbury is home to possibly one of the brightest go-kart and sprintcar talents the country has ever seen?

With around 300 starts under his belt and some 60 odd trophies on the shelf, Tate Frost has had podium finishes against some of the best karters in the nation, if not the world, and is fast becoming the next car racing sensation in Australia. And he is just 16 years of age.

With a pedigree of car racers in his blood (his father Anthony and grandfather David were both racers in their own right), Tate is on track to surpass his forefathers’ successes and become one of the best this country has seen. Tate started go-karting when he was 9 years old and had his first competition win a year later at Smithton. He now races throughout Tasmania and is a frequent competitor on many of the mainland tracks.

Already he has picked up three Tasmanian Championship title wins and in 2016 Tate was awarded the “Tasmanian Karter of the Year” trophy after an outstanding season winning 24 races from 24 starts in his class. In August of this year, Tate competed in the 5th Round of the Australian Championship in Victoria and, after being placed in two heats, eventually finished 5th in a field of 36 in the Final. It should be noted that this field contained both national and overseas competitors including past champions.

Just last year, Tate started to race in sprintcar events and has already managed a podium finish in Hobart. The team is quietly confident the new season will bring Tate his first sprintcar win. Apart from exceptional skill and talent, Tate’s success is in no small way due to the dedication of his racing team and especially the determined and resolute support from his family. When asked about his plans for the immediate future, Tate says he’ll be looking to become a mechanic when he leaves school at St Patrick’s College in Launceston.

Presently Tate and his racing team are very busy fitting out the new transport vehicle for the team and cars. The huge articulated truck doesn’t just hold two cars; there are partitions and shelves everywhere for spare parts, extra frames and sets of wheels and tyres. And, up front is a small lounge area complete with couches, TV, fridge and microwave for the crew. The van even has a pop-up rooftop, which provides the crew with the perfect vantage point for viewing the races. As far as his future in racing goes, Tate says,

“Hopefully I’ll get to race in America.” Atop Tate’s wish list is to race in the NASCAR series. As he says, “It’s a big dream but we’ll be right to get there.” His father Anthony says, “My plan is that within five years he’ll be racing in America.” And his mother Deb adds confidently, “I don’t think there is any doubt that Tate will succeed in his racing future.”

And, with such a dedicated team at his side and such solid family backing, there is no reason to believe he won’t achieve his ultimate goal to compete on the NASCAR circuit. Further information on go-karting and sprintcar racing can be found on Facebook at AFR Anthony Frost Racing. You will also be able to keep up-to-date with Tate’s progress and see pictures of the new transporter.

Photo | Mike Moores

Touché, mon ami!

SportJoanne Eisemann
 Tiffany Barnett of Prima Spada in a renaissance-style fencing bout.

Tiffany Barnett of Prima Spada in a renaissance-style fencing bout.

THE ART of swordplay is not some antiquated activity from old history books or restricted to Olympic fencers dressed in white, fighting desperately for a point. In recent years, historic fencing clubs, re-enactment groups, and historic competition leagues have sprung up worldwide.

Fencing master Keith Beattie founded Prima Spada School of Fence in June 1995, as an historic fencing school, firstly in Queensland. Keith has now set up in Deloraine, where he hopes to capture the imagination and passion of local sword enthusiasts and wouldbe musketeers.

Prima Spada tuition is available to students from 14 years to mature, beginners to advanced. Keith promotes the study of fencing by offering a variety of options including Historic European Swordplay and Modern (non-electric) Recreational Fencing. Tuition includes combinations such as Rapier and Companion Weapons, Side Sword, Sword and Buckler, French Small Sword and Two-Hand Sword. Modern fencing tuition in Foil, Epee and Sabre (recreational fencing) is also offered. Prima Spada is unique in variety and expertise.

Students learn specialised swordplay for the experience of modern sport from an ancient art. Lessons are supervised and controlled in a safe and professional environment using Australian Sports Coaching principles. Qualified instructors are accredited by the Australian Academy of Fencing. Prima Spada classes are held Monday evenings at Deloraine Performing Arts Hall. Call Keith Beattie on 0407 642 937, enquiries@ primaspada.com.au.

Photo | Simon Boman

$20 million tourism boost for valley?

NewsJoanne Eisemann

November 2018 | Sharon Webb

MEANDER VALLEY Council will submit plans for a four-day walk across Tasmania’s central plateau to the State Government in January in response to its call for the next world-class walking experience. The Premier and Minister for Parks, Will Hodgman, recently announced that the government will invest up to $20m to deliver Tasmania’s next iconic multi-day, hut-based walk.

Based on a draft by Councillor Rodney Synfield, the council’s submission is tentatively called The Great Traverse Trail, which would be accessible to disabled people. It proposes a track with two starting points on the northern slopes of the Great Western Tiers: at Western Creek and at the Huntsman, south of Meander.

The two trails join up south of Mt Ironstone before continuing across the Central Plateau, through the Walls of Jerusalem National Park, before reaching a destination at the Fish River car park near Lake Rowallan. Cllr Synfield will work with council officers on a submission complying with government criteria. “Cllr John Temple has agreed to provide photographs specified in the criteria,” he said. The council maintains the proposed trail would “pass through a variety of stunning world class features”: mountains, cliffs, high plateau country, waterfalls, lakes and rainforest.

Existing terminating tracks between Western Creek and the Huntsman would be connected via the new trail. The two person-wide track is proposed to have no steps between Western Creek and the Fish River car park, making it accessible to wheelchairs or modified quad bikes. Three huts for overnight stays would be needed along the track. The call for a new iconic walk follows a report maintaining that current Tasmanian destinations including the The Overland and Three Capes Walks are in danger of being ‘loved to death’.

Premier Hodgman said the walks had captured the world’s attention: “They are a major drawcard for visitors to go beyond our major cities and tourist attractions and spend more time and money in regional communities.” Meander Valley Council believes construction and maintenance of a new track in the area would result in a jobs flow-on to local businesses from guiding and accommodation services. The Great Traverse Trail submission will be brought to the December council meeting for endorsement.