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The Bribie Islander Gloss Magazine May 17, 2024 Issue 215

Issue 215 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports, and what to see and do on Bribie Island. Covering charities, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.

The Bribie Islander Gloss Magazine May 3, 2024 Issue 214

Issue 214 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports, and what to see and do on Bribie Island. Covering charities, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.

FISHING REPORT – April 19, 2024

Fishing has improved, with the winter cross-over starting and Hardy Heads schooling up at the mouth of the passage and the lower reaches. As their numbers increase, the larger Snapper will start to follow, but for now, you will need to settle for some pansize Snapper. Margie Gadd and Ron Russell caught these Snapper.

For those who haven’t met Ron, he is an active member of the Bribie Community. He is involved in the Orchid Society and fishing clubs and recently volunteered his time to pass on fishing knowledge at the U3A. These students are in good hands with a lifetime of fishing under his belt.

Ron has experience in all aspects of fishing, from freshwater for Bass and Yellow Belly to deep sea fishing for large Snapper, Cobia and Spanish Mackerel. If anyone needs some tips, contact U3A for details. Great work, Ron.

As mentioned in my last article, Tailor has recently shown up, with a good-sized school at the mouth of the passage. They have been chasing down heady heads coming out of the water and engulfing these bite-size fish. They have been caught trolling shallow running diver lures but responding best to surface stick baits being cast and retrieved from the shore or boat. With most in the 50cm plus range, get ready to hang on with leaps and fast runs – they make for a very exciting fish to catch.

The offshore scene has been awesome, with schools of Wahoo and Spanish Mackerel being caught in large numbers off Cape Moreton. Bill and Alex had a cracking day catching Wahoo, Spanish Mackerel, and Dolphin Fish trolling skirts available from Bait and Cycle at Bongaree. Ron managed his Spanish Mackerel by cubing Pilchards behind the boat and dropping down an unweighted Pilchard on a gang. He also had a nice Kingfish in the mix.

Sausages and chips

Sausages of your choice & Frozen Chips

Sausages are easy and cook beautifully,just place in airfyer shelf no oil or sprays ,with the chips either place chips with sausages small spritz of veg oil garlic and onion salt to season, or if your cooking chips from scratch par boil fresh cut chips for 8 min then dust with flour and garlic powder then cook 15 min at 180c checking for doneness at 10 min mark

SAUSAGES AND FROZEN CHIPS 15 min at 190c Let cool and season to your taste I use sweet chilli sauce and Mayo for my sauce

Winelander – April 19, 2024

By now, you may have seen on the news that the Chinese Govt had removed the 218% tariff slapped on wine when the then Liberal Government dared to ask questions about the origin of Covid and, for three years, the impact on sales to wineries that had invested heavily in the Chinese market found themselves with plenty of excess wine and no-one to sell it to. So severe, in fact, that in the hardest hit regions, The Riverland in South Australia and The Riverina in New South Wales, some wineries have pulled out acres of vines and replaced them with other crops. Before everyone rejoices at this news of a return to the pre-Covid opportunities of selling to the Chinese market, consider the market has now changed as other countries that weren’t affected by tariffs, such as South Africa, The USA, Argentina, France and Italy to name a few have been active in filling the void left by the price hikes to Australian wines. The industry has at the moment, millions of litres of wines lying in tanks and with the current picking of grapes, the addition of the 2024 vintage is only going to increase this wine lake, and it is likely to get worse before it gets better concluded Guiseppe Tauriello, a business reporter with The Advertiser in an interview with Angove Family Winemakers, a large supplier to The Chinese market and with deep roots in The Riverland wine region, a region that accounts for more than a quarter of Australia’s total wine production, has a glut of wine, especially red wine.

Angove is a fifth-generation family wine and spirit maker established in 1886. Previously, about 10% of its exports went to China. In recent times, they have diversified from the sale of bulk wine, such as casks, towards organic, sustainable viticulture and the establishment of a premium wine-growing winery in McLaren Vale, which has helped cushion the devastating impact of the Chinese tariffs.

Around 90% of Angove’s production is sold in the Australian and New Zealand markets, while Canada, the UK, and Denmark are among the biggest export markets. The U.S. is viewed as a promising opportunity but can be a complex task with several layers of agencies involved before the consumer gets the final price. This makes the American Wine industry very competitive, supplying the market directly, and the wines are just as well made as our own, especially from California. Apart from losing the Chinese market and having huge stocks of wine, the industry has also had to contend with dramatic increases in the cost of dry goods, bottles, and cartons. In fact, everything has gone up, and the squeeze is for real. This makes one suspicious of some increases, especially with one company being dominant in the production of both cartons and bottles.

Now, let’s have a look at what happens to the humble grape other than making white and red wine. In fact, the wine grape can make outstanding spirits and fortified wines, and Australia is right up there with the best in the world. Again, Angove, with the St Agnes brandy range, produces a range of brandies that can compete with the very best from France, having access to stores of aged material dating back over eighty years.

Brandy is a spirit made from distilled wine or other fermented fruit juice such as apple cider, and most of the brandy is made from fermented white wine. The name Brandy actually comes from the Dutch word brandewijn, meaning ‘burnt wine’, and initially, Cognac and Armagnac merchants began distilling their wines to stabilise them and ensure they did not spoil in the seventeenth century when transported, especially overseas. Cognac and Armagnac farmers shifted from winemaking to distilling and specializing in the production of Brandies, which would be named after the towns from which they came.

At Angove’s, the white wine chosen to make St. Agnes is from the fermented grapes of White Hermitage, Semillon, Doradillo, Pedro Ximenez, and sultanas; the proportions are secret, and everything is made under the same roof. Distillation begins shortly after fermentation and is when the fermented fruit is boiled in a still, either a pot still for the expensive brandies or a continuous still for cheaper brandies. Pot stills are made from copper, and the wine is boiled for the first time, during which the high proportion of impurities are removed, known as the heads; the brandy is distilled fruit is retained, known as the hearts or ‘middle cut’ and any water that is left is removed known as the tails this is where the skills of the distiller come to the fore. The steam collected is cooled and returns to a liquid far more alcoholic than the 12% or so that the wine was. The continuous still can distil a continuous flow of liquid, as the name suggests, and produces a more neutral, lighter style of spirit, which has a more commercial value than pot still brandy. With the pot still, the resulting liquid is once again boiled. It is known as a double pot stilled Brandy and can produce an ABV (alcohol by volume) level of between 50% and 90%. It is then diluted to the required alcohol level with distilled water at 40% ABV and put in wooden casks or barrels in Australia for a minimum of 2 years by law before any bottling can begin. During the time in the barrel, the colour and flavours pass from the wood to the brandy.

Over recent times many Australian wineries closed their brandy-making facilities down due to other spirits such as bourbon and tequila becoming popular but St Agnes carried on and introduced more premium styles from their older stock into the market and alongside the ever-popular Three Star came a Bartender’s Cut $88, The St. Agnes VS (Very Superior) $40, St. Agnes VSOP $56, St Agnes XO 15 year old $140, St Agnes XO Grand Reserve 40 Year Old $1,000 and The St Agnes XO Imperial 20 Years Old $250 a style to suit every budget. You will notice no reference to Cognac as that would be illegal; however, rest assured, compared to the French, these Australian brands are equal to any produced anywhere in the world, and if you are looking for that special gift, you should be given priority; Dan Murphy’s carries a good selection.

Next time we will look at fortified wine, another area where Australia excels.

Harnessing the Power of Habit for Transformational Growth.

Have you ever wondered how small, daily actions can lead to monumental changes over time? The answer lies in the power of habit. Just as rivers carve canyons through the earth, our habits shape the landscape of our lives. How do we channel this power to foster growth and overcome the limiting beliefs we discussed in my last article?

Understanding the transformative power of habits is the first step. Habits are the repeated behaviours we perform so frequently that they become automatic. Neuroscience tells us that habits form through a loop process involving a cue, a routine, and a reward. Recognising and leveraging this loop is the key to unlocking profound life changes.

Imagine what you could achieve if every habit you had propelled you towards your dreams and aspirations. It sounds inspiring, right? Yet, many of us find ourselves trapped in habits that do the opposite—they reinforce our limiting beliefs, telling us what we cannot do rather than what we can.

Breaking free from these patterns begins with mindfulness. By becoming acutely aware of our habits, we start to notice the cues that trigger them and the rewards that sustain them. This awareness is your tool for change. Ask yourself: Which of my current habits keep me from reaching my fullest potential? What new habits can I cultivate to support my journey toward empowerment and growth?

Creating new, empowering habits does not happen overnight. It requires intention, strategy, and patience. Start small—choose one habit that aligns with your goals and focus on embedding that into your daily routine. The key is consistency, whether waking up an hour earlier to meditate or setting aside time each day to focus on personal development. With time, these small actions accumulate, leading to significant transformation.

As you embark on this journey of habit transformation, remember to be gentle with yourself. Change is a process fraught with challenges and setbacks. With each step, you’re sculpting a more empowered, confident version of yourself.

So, are you ready to harness the power of habit to create a life that reflects your highest aspirations? Are you prepared to replace the habits that limit you with ones that lift you?

If you’re interested in transforming your life through the power of habit, I’m here to guide you. Together, we can explore strategies tailored to your unique path, helping you build a life of purpose, joy, and limitless potential.

Call me, on 0405 361 882. Let’s embark on this transformative journey together.

Always with love, Maria Christina x

The Bribie Islander Gloss Magazine April 19, 2024 Issue 213

Issue 213 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports, and what to see and do on Bribie Island. Covering charities, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.


Barry Clark, Bribie Island Historical Society

This is a frequently asked question, and it isn’t easy to give a short and accurate answer as there have been many different names and spellings over the years.

We know the origin and meaning of many places in this area, such as Caboolture, Eumundi, Deception Bay, Redcliffe, Godwin Beach, Toorbul Point and Petrie. However, the exact origin of the name BRIBIE Island remains unclear.

Matthew Flinders first explored Moreton Bay in 1799, naming Skirmish Point and Pumicestone River, not knowing this was an island.

In September this year, the 200th anniversary of establishing Moreton Bay Penal Colony at Redcliffe in 1824 will be celebrated. The Penal Colony was relocated up the Brisbane River to the current site of Brisbane, initially named Edenglassie, then Brisbane for the Governor of NSW.

Two years before that, in 1822, three Sydney castaway convicts spent many months traversing the bay and crossing that large river before living among the natives of this island. The following year, surveyor Lt. John Oxley found and rescued these castaway convicts when exploring Moreton Bay for a new Penal Colony site.

In 1836, Lt. Charles Otter wrote of a trip to BREIBY’S Island, where he encountered two survivors of the Stirling Castle wrecked off Fraser Island, including Eliza Fraser, after whom the island was later named. In a subsequent book, “Shipwreck of the Sterling Castle,” a transcript of Lt. Otters’ letter refers to him going to BRISBANE island, and the 1846 Shipping Gazette also refers to a survey of BRISBANE island.

In 1837, the Commandant of the Penal Colony reported that members of BRIBEY’S tribe had come to Brisbane with information about bushrangers roaming the district. In December 1838, an article in the Sydney Australian reported that “a man named Woorgan of the BRIBEES island tribe attacked a man who had stolen a young gin.

In 1842, surveyor Robert Dixon produced a map showing BRIBIES island. In 1843, the explorer Ludwig Leichhardt visited what he called BRIEVES island with the Archers from Durundur and mentioned Simon from BRIEVES island. In 1845, the Sydney Morning Herald reported that surveyor Barnett and Cpt. Wickham surveyed BRIBIE’S Island, and in 1846, Cpt. Wickham produced a map showing BRIBIE’S Island. In 1851, the Moreton Bay Courier reported that the black “Dundali” was involved in several depredations, and a warrant was issued for the apprehension of 7 aboriginal natives of BRIBIE’S Island identified as the murderers of Charles Gray.

Twelve years later, in 1863, a printed colour Atlas showed it named BRISBANE island.


It was 40 years later, in 1904, Tom Petrie, whose father had been building superintendent at the Penal Colony,dictated his book “Reminiscences of Early Queensland” to his daughter Constance Campbell Petrie, in which he says…. “In those days, there was a prisoner among the others who made baskets for the Government called Bribie, the basket maker. He was not chained and was allowed to go about in a boat to get cane from the scrubs for his work. It was from this man BRIBIE, my father thinks, that BRIBIE ISLAND got its name. He cannot remember distinctly on this point but has some vague recollection of a connection between the man and the island whether he was blown ashore there or what, he does not know.

Thomas Welsby was next to contribute to the story. A prominent Businessman, author, sportsman, President of the Royal Historical Society of Queensland and Amateur Fisherman’s Association member. He wrote several books about history and fishing and had a house on the island, and Welsby Parade is named after him. In 1937, at the age of 79, he wrote the book “Bribie the Basket Maker” in which he states:

Yes, it is of BRIBIE, the Basketmaker, to whom I refer, the merry Moreton Bay fish-hawking convict. Bribie was a convict, which is a positive historical fact. Whether that was Christian or surname, I cannot tell. There is evidence and probability of his having arrived here about 1830.

One year later, in 1938, in a letter to the Editor of the Courier Mail, Thomas Welsby admitted to his lack of true and personal information that he had written.

Dear Sir …In my recently published Bribie the Basket Maker, I made every attempt to prove that the island of BRIBIE was named after a convict who had been given the sobriquet mentioned in the book. My chief reference was naturally that of the Petrie family, who arrived in Moreton Bay in August 1837. One can read it on page 237 of Tom Petrie’s Reminiscences. It was from this man Bribie, my father thinks, that Bribie Island got its name.

about old Moreton Bay languages in which he says:

While on a visit to Moreton Island, the Blacks pointed across the Bay at the island, which they called BOORABEE and the people there JOONDABURRIE. I took down both names at the time. BOORABEE was the name of the native Bear, and I have always been inclined to believe that was the real name of the island. It was not named after an old convict named BRIBIE, who appears to have been, more or less, a mythical person.


The Moreton Bay Penal Colony commenced in Brisbane in May 1825 and closed in 1842. The extensive Penal Colony records do not record any Convict with a name like BRIBIE, BREIBY, BRIBIES, BREEBY, BRIEVES, BRIBY, or any similar-sounding name.

BOROBI means Koala in the language of the Gold Coast Yugumbeh people, including several SE Queensland and NE NSW clans who spoke similar dialects. It does sound a bit like Bribie. Is it possible that Capt. Bingle proposed the name BRISBANE Island after his initial visit in 1823 and to honour the official visit by Governor BRISBANE in 1824.

Many historical typos and errors have happened between mouth, pen and paper, including our own Moreton Bay, which was named by James Cook after Lord MORTON, without the E, which was a transcription error when Cooks’s notes, and Maps were drawn up later. With so many different people mentioning this island, literate and illiterate, over many years with different backgrounds, accents and writing capabilities, it may explain how the various names for the island were used over time. What do you think?

The name and spelling of BRIBIE island has been used for over 100 years. However, there is quite a lot of evidence to suggest that whatever you heard or may believe may not be totally correct. I expect this article to result in some different views being expressed. I am not claiming to be right……just giving the facts.

Cottage Cheese Dip

• Cottage cheese
• Onion powder
• Salt
• Lemon juice
• Spinach leaves
• Chives
• Oil

Step-By-Step Instructions
• Step one: Place all the ingredients in a blender or food processor
• Step two: Blend until smooth; scrape down the sides of your blender with a spatula as necessary to achieve a smooth consistency mixture.
• Step Three: serve with celery or carrot sticks or crackers


Fishing Report – April 5, 2024

The change in weather as we enjoyed our Easter break has been encouraging for fishing! Just when we were about to give up on any long weekend plans, the rain eased up enough to give us time to get in some good fishing sessions. The baitfish have been schooling throughout the Passage for a few weeks now, and the prawns have really come on, too. As a result, lots of bigger fish are hanging about.

Probably the best places to target bream have been north of the Ningi Creek yellow marker, off Banksia Beach or further north, around Little Goat Island. The rising tide has been the best time to try these spots. There have been some notable snap-offs at times, but some good fish have also been brought in. Will used a wet and windy day to get amongst a few big bream right up inside Ningi Creek. Gallagher’s Gutter and a rising tide did the trick for Michael, who kept two real beauties caught on prawns.

Plenty of grunters and sweetlip have been taking bait in the same area, again on the rising tide. Pilchards and mullet fillet have been popular baits.

There are also some biggish snapper to be found. Until this month, the snapper has been mostly under-sized, but the more mature snapper is showing. South-east breezes and early morning starts are a good strategy for snapper fishing at this time of year. North of the entrance to Pacific Harbour, along past Banksia Beach, is fine so long as you don’t enter the protected area surrounding Kakadu Beach. Keep your boat well away from the shoreline- there are signs indicating where you are allowed to anchor – or drift with the tide! Craig landed a 36cm snapper at a midday high tide, using whitebait off Banksia Beach. Doug caught another at the Ripples, using a pilchard. Blanc had two snapper to show off – both 39cm. He also caught them at the Ripples.

Over on the other side of the Passage, flathead have been going for anything at all. The falling tide has been the best time for flathead fishing. Intermittent showers are helping to cloud up the water at the creek entrances, so the flathead has been jumping at lures or bait. On the Thursday before Easter, two Fishability Qld crews caught enough flathead, bream and snapper between them to feed everyone on Good Friday! They spent most of their time at the Ningi Creek yellow marker, using pilchards and mullet fillet. Aaron also used prawns to catch a big muddy up at Ned’s Gutter.

Ryker’s 37cm bar-tailed flathead was caught near the VMR pontoon on worms— his first-ever fish, so he’s very excited! Scott caught two nice tuskfish and an elbow-slapper whiting at the same spot, but he had the advantage of live yabbies.

There’s been plenty of good news about the crabbing, too. Gerard had his pots just around the corner from Mission Point, left them out overnight and had some goodsized bucks among the very big jennies. Ron and Polly had 20 keepers all up; they “let heaps go that would have been big enough but not huge”. Their four pots were baited with chicken necks and fish frames not far north of Spinnaker Sound Marina. While they were waiting for the crab pots to fill, they fished on the north side of the bridge, near the 7th pylon, catching a 35cm tarwhine, two grinners (for bait), a 31cm bream and five more crabs on the line!

Breaking free from limiting beliefs: Unleash your fullest potential


They are our negative thoughts and assumptions about ourselves and the world, often formed from past experiences, societal influences, or fear of failure. These beliefs act as self-imposed limitations, constraining our growth and preventing us from living life to its fullest Identifying these beliefs is the first step towards breaking free from their grip. It requires introspection and self-awareness to recognise the patterns of thought that are holding us back. Common examples of limiting beliefs include “I’m not smart enough,” “I don’t deserve success,” or “I’ll never be able to change.”

Once identified, it is crucial to question the validity of these beliefs. Are they based on facts or assumptions? What evidence supports or contradicts them? Challenging the accuracy of our beliefs allows us to reframe them into more empowering statements. Instead of saying, “I’m not good enough,” we can shift our perspective to “I am capable of growth and improvement.”

Seeking contradictory evidence is another effective strategy for overcoming limiting beliefs. By looking for examples of success and resilience in ourselves and others, we can challenge the notion that our beliefs are absolute truths. This process helps us realise that there are alternative perspectives and possibilities beyond.

Practicing self-compassion is essential during this journey. It is normal to encounter doubts and fears, though we must treat ourselves with love, kindness and understanding. Embracing a mindset of continuous learning and growth allows us to step outside our comfort zones and take small, manageable steps towards our goals.

Surrounding ourselves with supportive people is also crucial. Friends, family, or mentors who believe in us and our potential can provide encouragement and positive reinforcement. Their influence helps counteract the negativity of our limiting beliefs, fostering an environment of growth and empowerment.

Despite our best efforts, overcoming limiting beliefs may require professional help. Therapists, counsellors, or coaches can offer personalised guidance and strategies to navigate the complexities of our thoughts and emotions. Their expertise can provide valuable insights and support on our journey towards self-discovery and empowerment.

In conclusion, limiting beliefs are powerful obstacles that hinder our personal and professional growth. We can break free from their constraints by identifying, questioning, and reframing these beliefs and unleashing our full potential.

Are your limiting beliefs holding you back from living life to its highest potential? It is time to overcome them and embrace a life of limitless possibilities. Ready to take the next step? Call me on 0405 361 882 and start your journey towards a more empowered and fulfilling life.

Always with love,

Maria Christina x

How Often Do You Really Need to Shower? How Often Do You Really Need to Shower?

Before indoor plumbing and hot water heaters became frequent bathing was a bit of an ordeal. Water had to be fetched and heated over a fire before a person could even dip a toe into the bathtub. The process was inconvenient (and still is in many developing nations), and all the members of a family generally used the same water to bathe and carry out other chores, like washing laundry, before it was tossed out. Now since we have indoor plumbing leading to showers that release hot water onto our stressed shoulders, it seems like a waste not to shower frequently. How much is too much, though, when it comes to the health of your skin? You likely shower daily, but is that more often than you should?

It’s conventional wisdom that the more you shower, the cleaner you are. Lathering with a healthy dose of soap and washing it off with a nice stream of hot water should kill germs on your skin. Studies by medical researchers have shown quite the opposite, however. Using plain old soap (as opposed to antimicrobial or antibacterial soap) doesn’t kill skin-borne bacteria. It actually disturbs microcolonies of skin flora and fauna, transferring them to the surrounding environment—like your shower, for instance.

Still, showering regularly is recommended for good personal hygiene. Showering too much, however, can have a potentially damaging effect on your skin.

The outermost layer of your skin’s surface (called the stratum corneum or horny layer) is a barrier made of hardened, dead skin cells. These skin cells protect the underlying layers of living, healthy cells. The horny layer is more than just dead skin cells; it’s held together by lipids, which are fatty compounds that actually help maintain moisture in your skin. Anytime you take a shower — especially a hot one — with soap and a scrubbing device like a washcloth or a loofah, you’re undermining the integrity of your skin’s horny layer. The soap and the hot water dissolve the lipids in the skin, and scrubbing only hastens the process. The more showers you take, the more frequently this damage occurs and the less time your skin has to repair itself through natural oil production. What’s more, the horny layer of your skin can be sloughed off by scrubbing, exposing the delicate skin cells beneath. The result of showering too frequently is dry, irritated and cracked skin.

If you sit in an air-conditioned office before going back to an air-conditioned home, it’s a safe bet that you can get away without a full shower. But you still need to maintain good hygiene. This can be achieved by washing the ‘dirtiest’ areas, such as the armpits, groin and feet because those body parts are the most likely to sweat, accumulate dirt and harbour pathogenic microorganisms that cause body odour.

But if you’ve just done an hour of exercise or your job involves physical labour, a shower is likely necessary. You should shower if you have had a day of excessive sweat, sebum [oils produced by skin], an odour, or dirt/debris on your skin. This is important from more than just an aesthetic perspective. If someone has been wearing sweaty clothing, it can be a breeding ground for fungus, and eventually, they can get fungal infections. Showering daily is also vital if you work around dangerous chemicals or materials or if you’re exposed to allergens. Gardeners, construction workers, and farmers would do well to rinse off the pollen at the end of the day.

Another problem related to showering too often is using a towel to dry off. While rubbing yourself dry with a towel is common practice, it’s also damaging to your skin. Air drying is the optimal way to dry off following a shower, but if you don’t have time to wait for evaporation or don’t like tracking bathwater throughout your house, you can still use a towel. Just make sure it’s a soft one and use a gentle patting motion to absorb water.

The chemistry of each person’s skin is different, so showering every day may not be as damaging to some people as it would be to others. Still, you might want to skip a shower every once in a while. You can also protect your skin by using soft soaps with warm instead of hot water. To top it off, apply a moisturiser after each shower. We all love feeling clean, but we also have to balance clean and healthy skin.

The Bribie Islander Gloss Magazine April 5, 2024 Issue 212

Issue 212 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports, and what to see and do on Bribie Island. Covering charities, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.