Winery awards and medals – The Best Wines

The Bribie Winelander

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April 17, 2015

Winery awards and medals – The Best Wines

Tags: Wine. Awards. How to pick the best wines. Champaign. Chardonnay. Wine Medals

THE BRIBIE WINELANDER

In a past article we briefly touched upon the medals you see on the bottles which you would think would give you some idea of the quality of the wine you are buying and give you more confidence in your purchase.

There are numerous shows around the country and the outside world and it depends on the commercial value of the show as to which one the company enters, for instance in the 1970’s Kaiser Stuhl entered their Rose into The Montpellier wine show and The Ljubijana wine show, both unknown in Australia, and won so many medals the wine became marketed as Kaiser Stuhl Gold Medal Rose and had the medal on the label which was quite a marketing coup for its time, the wine became an enormous seller for the company.

As an example, if the winery is trying to impress on the world stage it may be appropriate to enter shows in China, Japan, The United States and Europe and you will find these medals also displayed proudly on the domestic bottles along with local achievements. Every State has a show for all Australian wineries and many now have a separate show for local wines, the wines are entered into many categories such as style, winery production, which satisfies large and small wineries, red wines, white wines, sparkling and fortified wines.

It is possible to have over twenty different categories but a wine can only be entered into one. Points are awarded by a team of neutral judges comprising usually of winemakers, wine columnists, retailers and people who have a very good understanding of wine quality. There are two judging systems which basically cover the same areas involving colour, smell and taste, one system marks the wines out of twenty points and the other system marks out of 100.

With the twenty point system, 3 points are awarded for colour (anything less than 3 points here and the wine goes no further) 7 points for smell and 10 points for taste. The points are totalled up and 15.5 points to 16.9 receive a bronze, 17 points to 18.4 a silver and 18.4 and over a gold. The other system is 85-90 a bronze, 90-95 a silver and 95+ a gold. In theory every wine entered can win a gold medal, and that would be thousands at most State wine shows, but that is highly unlikely to happen, however there is only ever one trophy awarded in each segment and that is to the highest gold medal, if no wine in the segment wins a gold medal no trophy is awarded.

There is a cost for each wine submitted and a plain label is supplied by the show so the judges have no idea which winery they are looking at. There is, however, one show, The Sydney International Wine Show, that judges the wines alongside food which is very interesting.

I was fortunate to have been invited to the show lunch a few years ago where each of the trophy winners was presented at the lunch alongside the dishes they were judged with and the guest speaker was d’Arry Osborn of d’Arenberg. A great afternoon was enjoyed by all, the gold medals awarded are distinctive for this show being blue (if that makes sense), either a single or double blue gold.

Consumers should note that when a small winery wins an award the medal will probably have been won by a bottle picked out of the stock in the warehouse, however with the large wineries many barrels are ploughed through to find the very best and this is the wine that is submitted to the show and after blending all the barrels the finished wine would probably not quite be up to the original.

Over the years there have been some wineries that have put medals on the labels in a gold or silver colour with words such as “Family Owned Winery” or as I have seen recently on a couple of the larger companies “ 5 Star James Halliday Winery” which of course means nothing about the wine in the bottle.

A good way to learn more about wine is to attend one of the wine evenings held by outlets such as The Surf Club, Pacific Harbour Country Club and I am sure the New Hotel at Sandstone will also be involved. However remember these usually promote one range at a time for a particular supplier, usually with a representative from the winery or winemaker, often the sales representative who calls on the outlet, but at the end of the evening there is often an opportunity to purchase any wine you have enjoyed and at a special price for a quantity buy.

If the presenter is good there will be some educational content especially when winemakers are involved but from my experience, they often get too technical and many like to hear the sound of their own voices and the evening become tedious!

In the beginning of the 1800’s The Australian Wine Industry was developed by Doctors who used wine for medicinal purposes for their patients and German Immigrants who were then followed by The Italians. Wineries such as Angove’s, Penfold’s and Lindeman’s were all started by Doctors and literally grew to be the powerhouses they have become today, in fact, Angove’s are still an independent family operation has survived since 1886, although they make very good table wines they are better known for making Stone’s Ginger Wine and St. Agnes Brandy.

Now they have adopted trickle irrigation in their Nanya Vineyard in Renmark the quality of their table wines has improved out of sight getting terrific reviews from all of the wine writers. Their “Long Row” Range is well worth seeking out and can usually be found selling for under $10, they have also bought a winery in McLaren Vale which is an absolute stunner, well worth visiting if you are in the area, also by buying grapes from Coonawarra and The Clare Valley they also produce a regional range.

They are also the market leaders in “organic” wines and the future for this family winery looks very rosy or should I say Rose! Many consumers cannot understand why they can buy a bottle of wine for under $5 and see the same variety for $30 or more perhaps the following may explain why.

Lesser expensive wines usually come from massive vineyards and are irrigated by large quantities of water to make the grapes as plump as possible ensuring large quantities of wine is produced but at a thinner quality, they are picked by large machines shaking the vines. After picking the grapes and crushing them the wine juice goes into large stainless steel tanks for fermenting with enough skin contact to develop colour with red grapes or just the juice from the white grapes.

The wine is then released to the market as soon as possible, with the red wines no barrels are used but instead oak chips are put into the stainless steel tanks. With premium wines they usually have very limited irrigation, many have none at all which leads to a more intense flavour, the grapes are hand-picked ensuring no damage to the grapes, and some are crushed using old basket presses or very gentle bag presses.

The juice goes into small fermenters along with the skins for as long as it takes to absorb as much colour as possible. After fermentation the red wines and chardonnay find their way into premium oak barrels of different sizes made from the finest American or French oak costing thousands of dollars each where the wood adds complexity to the wine for anything up to a couple of years.

The barrels are only used for several vintages before becoming attractive flower planters, however, one particular wine is matured in the same barrels as the previous vintage of Grange and that is Penfolds Bin 389 and it’s known fondly as ‘Poor Man’s Grange’ or ‘Baby Grange’.

Here are some of the trophy winners at the 2014 National Wine Show:

The De Bortoli 2012 Yarra Valley Section A5 Chardonnay
Peter Lehman 2009 Wigan Riesling
McGuigan Bin 9000 Semillon
The Bay of Fires 2014 Pinot
Gris DiGiorgio 2011 Lucindale Botrytis Semillon
Shingleback 2014 Haycutters Salmon Rose
Leura Park Estate 2013 Shiraz
Xanadu DJL 2011 Cabernet Sauvignon
Brookland Valley 2012 Cabernet Merlot
West Cape Howe 2013 Tempranillo
Domain Chandon 2010 Blanc de Blanc
Grant Burge 20-Year-Old Tawny

Mark Twain “A Tramp Abroad” (1880)

The Germans are exceedingly fond of Rhine wines, they are put in slender bottles and are considered a pleasant beverage. One tells them from vinegar by the label.

Bribie Island Fishing Report and Tide Times April 2015

Fishing Bribie

David Sweedman

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April 7, 2015

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Bribie Island Fishing Report and Tide Times April 2015

Tags: Bribie Island Fishing report. Tide Times. Queensland. Moreton bay.

REEL LIFE

What a great month of fishing we’ve had!

The rains over the last month of summer have put both inshore and offshore fish on the bite

Offshore has seen a good run of mackerel from the shipping channel and around the channel markers, the deeper drop-offs have been producing sweetlip snapper and cod.

Inshore up and down the passage has seen some great flathead falling to both plastics and baits around the usual sand and mud bars and gutters, bream continue to be caught from the canals, rocky outcrops and around the oyster leases, we have seen some good catches coming from those flicking a variety of soft and hard body lures around Pacific harbour, and those soaking baits around the Avon wreck and the oyster leases and gutters and creek mouths are being rewarded with some great table fish.

Snapper is coming in from the usual haunts and deeper holes around the bridge pylons, the ripples and deeper drop-offs in the northern parts of the passage taking a variety of baits including herring, mullet and bonito strips, hardyheads and pilchards.

The crabs have definitely been on the improve with both plenty of sand and mud crabs around and those handy with a cast net are being rewarded with quality prawns a great live bait in the passage.

The summer whiting have all but disappeared but we are still seeing a few being picked up from the beaches on the southern end of the island around to Woorim, it shouldn’t be long now until the winter whiting make their way here Hope everyone gets out for a fish over the easter and school holidays.

Good luck from all at the Tackle Inn.

Tide Times

Click here to see Bribie Island Tide Times

History – Bribie Island Cannery

Our History

David Sweedman

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April 4, 2015

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Tags: Bribie Island history. Queensland. Australia. Historical Businesses. Historical Society.

Sarah Balls’ Cannery Business on Bribie ~ 1910

By Barry Clark – Bribie Island Historical Society

The early pioneers who made a living around Bribie Island did so mainly from the sea. By 1897 the last of the aboriginal people of Bribie was gone, the timber getters had taken most of the big trees, and Fishing and Oysters were as the major industries.

In 1910 there were less than 30 residents on Bribie Island. Into this rough and tumble man’s world came a lady who would set up and operate the islands major business… a Fish Cannery. Mrs Sarah Balls operated a fish cannery at Bribie Island between 1910 and 1914. Earlier attempts to can fish initially at Godwin Beach, and then at the northern end of the island, had proved unsuccessful.

Featured image(above): Sarah Balls

The area was isolated at that time, but fish were plentiful and people were few. Who was Sarah Balls, who had the nickname of “Mum”, and what sort of character did she have, and what challenges confronted her? The footprints left behind by Mrs Sarah Balls (nee Blasdale) initially seemed to be few.

She had arrived in Moreton Bay on the barque “Diana” as an 18-year-old girl with her parents in 1881. Her father Samuel Blasdale was a bootmaker and with his wife, Ann Meats, lived in Radford, Nottinghamshire, England when Sarah was born in 1863. She was an only child and was sufficiently bright to be a pupil-teacher A month after their arrival her parents announced the wedding of their only daughter to John Irwin Balls, a joiner from Glasgow, in South Brisbane.

John had arrived in Australia two years earlier. Sarah and John Balls went on to have had six children, including Eveline and Henry who both died in infancy. In 1890 the population of Brisbane was increasing rapidly and there was a great need for new buildings. John Irwin Balls was a well known and respected businessman as he constructed many prominent Brisbane city buildings during the building boom. The company he had established was Smith & Balls Engineering, in Margaret Street, Brisbane.

John Balls

In 1893 the great Brisbane flood caused much devastation. John’s business was liquidated during the depression of the early 1890s and in 1896 he went to Kalgoorlie. He died two years later while still in Kalgoorlie in 1898. Their four children were then about 14, 12, 10 and 7 years at the time of their father’s death.

Sarah travelled the great distance to Kalgoorlie so she could be with him at the end. From 1892 Sarah had started to use her considerable management and social skills to independently run a series of hotels in Ipswich, Maryborough, Rockhampton, Ravenshead and in Brisbane.

Original site of the cannery

She became well known as the proprietress of the Prince of Wales Hotel in Edward Street and the Stock Exchange Hotel in Queen Street. There were no limits to Sarah’s entrepreneurial skills. Although few people lived on Bribie Island at that time she became aware that the Brisbane Tug and Steamship Company planned to run trips there.

In 1908 Sarah obtained a special ten-year lease of eight acres on Bribie Island as a site for a fish canning works. The cost was two pounds per year. Two years later she bought a fish cannery at the northern end of Bribie Island from Lionel Landsborough, son of the explorer, William Landsborough.

She relocated the Fish cannery operation to Bongaree and made many improvements. Sarah then became a major employer of the few men living at Bongaree immediately prior to Bongaree being serviced by steamships to a new jetty. Nothing remains of the Fish Cannery which stood on the site of Cornetts IGA Supermarket on Welsby parade.

Ted Crouch was the manager, Bill Wright the foreman, Peter Rich (known as Peter the Gutter and also as the Groper King), Hoppy Dixon who had one leg shorter than the other, and Harry Gotch who boiled down fish heads and bones to extract oil and gathered the residue to make fertilizer.

The cannery building was 45m X 15m and a 12m jetty extended into the passage where fisherman delivered their catch of mullet, snapper, squire, bream and flathead. Fish were scaled cleaned and filleted and pieces arranged in 450-gram tins with a pinch of salt before being sealed and labelled as “Diver Brand”. 48 tins were packed into each case and 24 cases were produced each day which were transported by boat to Brisbane markets. Sarah spent much time on Bribie developing the business, but when conditions changed after World War I broke out, the business was forced to close and most of the equipment was sold to a jam factory in Brisbane.

Nothing remains visible today, but a bronze plaque beside the waterfront pathway opposite Liquorland where a jetty once stood, commemorates this pioneer Fish Cannery on Bribie Island that was run by Sarah Balls between 1910 and 1914. Sarah then saw a new business opportunity when railways started to open up the State. She tendered for the lease of railway refreshment rooms in Brisbane, Isis Junction, Helidon and from Glen Innes to Rockhampton.

It appears that Sarah had formed sound business relationships with capable business people throughout the State. She operated the refreshment rooms successfully until the State Government took over the running of these facilities in 1917. Sarah also retired from hotel work that year and lived in Brisbane. At 54 years of age, Sarah had the time and money to reflect upon her life.

No doubt she mourned the loss of her husband when she was only 35 years of age and remembered the effects of the depression on their lives. Nevertheless she had been spurred on to gather all her courage and strength as well as her wits and natural abilities to take care of her remaining four children. Sarah liked to live in attractive surroundings and built her beautiful Spanish Mission style home, “Santa Barbara” at New Farm which was completed by 1930 Sarah Beatrix Meats Balls died just two years later on 13 June 1932 and was buried at Toowong Cemetery.

After Sarah’s death in 1932, the house was transferred to Sarah’s daughter, Eva, and subsequently to Eva’s son, Jack Ernest Lissner who had the house heritage listed. If Sarah’s home for two short years had not been one of Brisbane’s finest and, if it had not been heritage listed, we would probably know very little about its owner.

But sufficient light has now been shone on the owner and her work with several colourful characters at Bribie Islands Fish cannery in 1910, that she deserves a special place of recognition in our local history.

Santa Barbara

History – Bribie Islands oldest houses

Our History

David Sweedman

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March 16, 2015

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Tags: Bribie Island. History. Houses. homes. Oldest. Queensland. Australia. Historical

Bribie Island’s Oldest House Celebrates 100 Years

There are many fascinating old cottages around Bongaree that date back to the earliest land sales on Bribie Island, but the grand home at 36 Banya Street known as Coungeau House, is considered to be the oldest.

Bribie Island’s Oldest House Celebrates 100 Years Lynne Hooper – Bribie Island Historical Society There are several other buildings on Bribie that are actually older, but as was often the case in the past, they had been relocated to Bribie after having served many years as buildings elsewhere. One such example, also in Banya Street, is the small blue painted building now known as the Masonic Hall.

Featured Image(top): Emily & Norm COUNGEAU ran a Cafe/Wine Saloon in Queen St. in 1900’s

The Masonic Hall was originally built as a school in Enoggera then moved to be the State School in Deception Bay in 1892 where it operated until 1905. It was then relocated once again to Narangba in 1910 to be the school there. After 30 years of operation as a school, it was deemed no longer suitable and was sold by the Education Dept. The Hall has then relocated once again and floated over on a barge to Bribie Island in 1924 to become the Methodist Church.

The building remained the Methodist Church until the formation of the Uniting Church and in 1986 it became the property of the newly formed Bribie Island Masonic Lodge. So what is considered to be Bribie Islands oldest house originally built here? On 23rd December 1912 one hundred land lots were released for sale in Bongaree and Norman Coungeau, a wealthy Brisbane merchant, purchased two lots on Banya Street for 5 Pounds each. Norman Coungeau was an Albanian and his wife Emily was English.

They had arrived in Brisbane in 1889 via Melbourne and opened a Café/Wine Saloon near the corner of Queen & Wharf Streets. The Olympia Café was a successful enterprise which they operated for over 30 years. The Coungeau’s commercial success enabled them to become significant patrons of the arts and donors to charitable causes.

Typical of the Coungeau’s generosity was in August 1915 when the Brisbane Courier’s “Aeroplane Fund” needed only ££53 to achieve the £550 required to purchase a plane. Norman, who had previously donated £50 called at the Courier Office and announced his intention of making up the balance to complete the Fund for this worthy appeal. Emily Coungeau was a popular and well-known poet and lyricist. From 1913, when she was over 50, her poems were published in the Brisbane Courier, the Sydney Bulletin, and the Australian Woman’s Mirror.

The poems were collected into four books. Emily went on to write the lyrics for many songs that were set to music and published not only in Australia but also in England where she was elected to life membership of the Society of British Authors, Composers & Arrangers. Emily wrote the libretto for the opera ‘Auster’ which was performed in 1935 at his Majesty’s Theatre in Melbourne and billed as ‘the first Australian Opera ever performed by a professional company’.

Emily Coungeau was a famous poet and lyricist

Norman and Emily commissioned renowned Brisbane Architects Hall & Dods and for their retirement house on Bribie Island and it was designed in the ‘Queenslander’ style to suit the climate. The ‘Queenslander’ is typically a timber house on stumps with an extensive, deep, shaded verandas accessed by French doors. The wide verandas provide shelter on long hot summer days that often ends with a torrential downpour.

Being built on stumps allows cooling air to pass under the house. The ‘Queenslander’ lends itself to an informal lifestyle which suited life on Bribie Island. In February 1915 Hall & Dods, placed advertisements inviting tenders for building the Coungeau’s house. Mr. James McDonald from Albion won the job and built the house during 1915, but with some difficulties as many of his young workers left to join the Australian Forces in World War 1. James Mc Donald also purchased land for himself on the Boulevard and later built his home there.

The Coungeau’s home had 3 bedrooms, a sitting room with stained timber floor, dining room, kitchen with stove and pantry, bathroom with an enamel bath, linen press and a septic system. In 1915 it was far and away the grandest home on Bribie Island with lighting provided through Wizard Lighting which used hollow tubing to light petrol vapor. The verandahs were fitted with Thurlow Venetian Blinds and had French Doors, with transom windows above for ventilation, to all rooms.

Two windmills and tanks supplied the property with water. In 1919 Norman & Emily retired to their new home which they called “St.Osyth” after Emily’s childhood home, and their gracious Queenslander became renowned for its fruit and flower garden. In 1936, aged in their late 70s, they decided to sell the house and travel to England. Unfortunately selling a house in the midst of a depression was not easy. After some time when it had not sold Norman decided “sooner than wait he would at least do some good” ” and they gifted their wonderful home to the Church of England as a rest house.

The Church agreed that the property would be called ‘Coungeau House’ in recognition and perpetuity. During WW2 the house, like many others on the Island was occupied by the Military, and by the 1960’s it had become rundown and in need of repair. In the early 1970’s it was sold by the Anglican Church to Toc H and today the house provides accommodation for disadvantaged families and youth groups, as well as function rooms for various Bribie social groups.

St.OSYTH House built for Coungeaus in 1915

Bribie Island Crime Report – March 2015

Crime Report

David Sweedman

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March 3, 2015

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Tags: Bribie Island crime report. Crime Statistics Queensland

Eyes on the Road

Moreton Police District by Senior Sergeant Garth Peake on March 2, 2015

The following information relates generally to road related enforcement operations and statistics as reported for the Moreton Police District which includes statistics for Redcliffe, Deception Bay, Burpengary, Caboolture, Bribie Island, Woodford, Kilcoy and Moore Police Divisions.

The statistics relate to the week February 23 to March 1, 2015.

As of midnight on 1.3.15, Queensland road toll was 32 fatality crashes, which is the same as this time last year and nine more than last week. Over the weekend across the state there were five fatalities in three crashes, thankfully none in our Region.

The Southern Police Region is recorded as having eight fatalities, eight less than last year.

The Moreton District remains on two fatalities this year, one more than last year’s progressive tally. Members of the Road Policing units were involved in a number of operations throughout the week. Patrols ranged from early morning starts, specific RBT centred duties and attending to a major AFL match conducted at the Burpengary Fields. Officers reported few issues with the traffic at this major local event.

There were 32 traffic crashes reported in the Moreton District this week. This includes five public reported crashes recorded on the Police online facility. Hit and runs were again at the top of the hit list with 13 incidents reported, mostly at shopping centre car parks.

A speed camera was operated on 26 occasions across the district in the last week including Redcliffe, Bribie, Caboolture, and Woodford. The Bruce Highway was attended on three occasions with a high speed of 121 recorded. A deployment on Duffield Road, Redcliffe by State Road Policing Task Force returned 139 detections and a high speed of 120 in the 60 zone.

Forty-one unlicensed/disqualified offences were detected during the last week across the Moreton Police District which is down on last week’s high tally of 42. Of those detected, five had their plates seized for seven days and two for 90 days.

Sixteen drivers were again detected across the Moreton Region for drink driving offences last week, eight of which were detected by Road Policing units. One of the drivers detected ended over the high limit of .15%. with a reading of .190%, nearly four times the legal limit after being stopped for a speeding offence on the Bruce Highway near the Deception Bay Road overpass. The 49-year-old male driver is due to appear at Caboolture Court on the 23.3.15

History – WW1 & WW2 soldiers who lived on Bribie Island

Our History

David Sweedman

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February 20, 2015

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History – WW1 & WW2 soldiers who lived on Bribie Island

Tags: WW1. WW2. World War 1. World War 2 soldiers. History. Queensland. Australia. Army Veterans.

WHO FROM BRIBIE ANSWERED THE CALL?

Bribie Island Historical Society received a grant from Queensland Anzac Centenary Grants program to identify all enlistees in WW1 and WW2 who were born or lived on Bribie Island or Pumicestone Passage when they enlisted.

From an original number of three WW1 enlistments, our research has now identified 18 from this area who answered the call. Considering that the population of Bribie Island in 1915 was about 40 and assume the same “up the passage” 18 is quite significant. So who were these men?

Three of them paid the ultimate sacrifice.

Arthur William STORR, 1899 – 1917, a surveyors assistant when he joined 9 Battalion (Bn) 14 Sep 1915, Tragically killed in action (KIA) France 26 Mar 1917 and remembered on the Villers-Bretonneux Memorial, Picardie, France. He gave his next of kin (NOK) address as “Bribie View, via Caboolture”.

William GOSLING, c1898-1918, the youngest enlistee age 18y10m and a farmer when he enlisted 26 Bn 11 Sep 1915. NOK living at Bribie Lightkeepers residence, North Bribie Island. He was KIA in France 8 Aug 1918 and is buried Villers-Bretonneux Military Cemetery, Villers-Bretonneux, Picardie, France.

Villers-Bretonneux Military Cemetery (L), and Memorial (R) Villers-Bretonneux, Picardie, France.

The third was Alexander Thomas DAVIS 1892 – 1919, a fisherman when he joined 42Bn on 1 Oct 1916 and served in France until seriously wounded 9 Jun 1918. He was evacuated to England and then Australia where he died of wounds 5 May 1919. Arthur William STORR had two brothers also enlisted.

Harold Francis STORR, b1893. He was a plumber when he joined 15 Bn on 16 Sep 1914. He gave his NOK address as “Donnybrook, via Caboolture, N.C.Line”. 15 Bn landed Gallipoli 25 Apr 1915. He was wounded on 7 May 1915 treated in hospital at Mustapha and returned to his unit 17 Oct 1915. He remained with the Bn when it went to France and returned to Australia in Jul 1919.

Reg Campbell (possibly after WW1 when he worked
on SS Koopa).

Charles Allan STORR, b1896. He was a butter maker when he also joined 9 Bn 16 Sep 1915. He returned home 17 Jul 1919. He gave his NOK address as “Bribie View, via Caboolture, N.C.Line”. The eldest enlistee was 37yo Alan Layton, b1886. He joined 4 Pioneer Bn on 29 Nov 1916 and served in France. He was a storekeeper, married with family living on Bribie in 1916.

Reginald Joseph CAMPBELL, 1896 – 1976, enlisted in the Navy 16 Apr 1917. It appears that he served in Australia. Reg was born and died on Bribie Is. Reg was also an oysterman, a fisherman, and eventually a storekeeper. His last address was 7 South Esplanade Bongaree, Bribie Is.

John Robert MILLS, b1893, enlisted in 2 Remount Unit 5 Nov 1915. He served in Egypt until repatriated with deafness in Apr 1916. He and third brother Thomas James MILLS, b1891 joined 15 Bn 19 Nov 1914. He also served in Egypt and returned to Australia suffering rheumatism 29 July 1915. Both were born at Toorbul.

Maurice Alexander BISHOP, 1892 – 1973, enlisted 11 Depot Bn 26 Apr 1916, did not serve overseas and was discharged 18 May 1916. He was born at Toorbul.

Walter Herbert BONNEY 1896 – 1976. A carpenter when he joined 26 Bn 18 Oct 1915 served in France and transferred to 2 Division Signal Company in Jul 1918. He was born at Toorbul also.

Bertie DUX, 1896-1973. He was a railway porter when he joined 11 Bn 15 Jun 1916 and served in France where he was wounded. He was born at Toorbul. In Jul 1919 he was granted leave to work with a coachbuilding firm in London for a few weeks to gain experience before coming home.

George Leslie GOLLAGHER, 1894 – 1964. A bullock driver and was living Toorbul when he enlisted 2 Nov 1916. He joined 31 Bn and served in France.

George Ernest JACQUES, 1890 – 1962. He gave his occupation as a machinist was born at Coochin. He joined 49 Bn 15 May 1916. In the early hours of ANZAC Day 1918 in France, the 49th participated in the now legendary attack to dislodge the enemy from Villers-Bretonneux.

Photo of Walter Henry Mills and Ada Burrell on their wedding day – 17 May 1919.
[Source: Ancestry.com – Kunde family tree – owner: suma328]

Thomas Martin TRIPCONY,b c1890, He was a farmer and joined 49 Bn 22 Nov 1915. He was then living at Cowie on Pumicestone Passage. He was wounded in Oct 1917 which resulted in him being returned to Australia in 1918.

If any reader is family or has information to add please contact [email protected]

Currently, there is not a memorial of any description on Bribie Island which pays tribute to WW1 and WW2 enlistees from this area who enlisted. Using funds received from Queensland Anzac Centenary Grants program those above and those identified from WW2 will be acknowledged on two separate plaques soon to be displayed on Bribie Island.

Do not miss the Bribie Island Seaside Museum exhibition commencing 27 Feb to 17 May called – Remembrance: The Australian War Memorial.

The age of wine – tips on ageing wine

The Bribie Winelander

David Sweedman

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February 16, 2015

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Tags: Penfolds wine. Australian wines. How to age wine

THE BRIBIE WINELANDER

In the early 1950’s Penfolds sent Max Schubert, their chief winemaker, to France to observe how the French made the magnificent wines of Bordeaux with the aim of replicating this feat and producing an iconic Australian red.

Upon his return, Max started to play around with several blends with the prime grape variety being Shiraz as this variety better suits the Australian climate. When his first effort was submitted to the wine critics the comments were so disappointing Penfolds immediately ordered Max to stop making this wine and concentrate on the normal everyday wines.

However, Max continued to experiment with his new “baby” hiding away the resultant vintages at the rear of the warehouse. The critics revisited his original creation a few years later and their views were totally different announcing the wine to be the best ever produced in Australia.

Penfolds then asked Max to produce another batch of this wine and were delighted to find out he had continued to make it and Grange Hermitage was born. Because of this, it was then decided that the wine would only be released to the market no less than 5 years after vintage and that practice has remained to this day.

In the early 1980’s Grange had a retail price around $25 and the average price for good quality wines averaged around the $5.00 mark, now the current release of Grange is retailed for the mid $700 per bottle mark and the average price for good quality wines is probably around $20 or even less. I had the pleasure of having dinner with Mr. Schubert in about 1985 and asked him what he would eat with such a big wine as Grange, his answer Meat Pie and Chips, which he had regularly for Sunday lunch, it helps when you actually make the product and remember it retailed then for around $30 per bottle, not $750!

Because of our sunny warm climate the wines made in Australia tend to be more fruity than those of Europe and comparisons are very difficult, in fact, impossible, wines of France and Italy are often tasted after 100 years or more and still show amazing style and character whereas our wines should be drunk a lot younger, a good age for a top Australian red would be 10-15 years.

If you are considering cellaring wines, it should be noted over 95% of wines purchased in Australia are drunk within 24 hours, so here are a few tips. It is no good cellaring wines and only buying one bottle of each as you will never find out it’s true value to you as far as taste is concerned. Buy at least 6 bottles or even a dozen depending on what you can afford and open a bottle after 5 years and every couple of years thereafter and you be the judge when the wine is perfect for you, and wines that are in the lower price range are very rarely suitable for drinking after more than a couple of years.

Remember with the climate in Australia, heat, and light can be a killer of good wine so you will need an area that remains at a relatively constant temperature, around 7– 18 degrees centigrade, dry and dark. When you read on the label the cellaring potential is said to be 10 – 15 years or more remember this is the opinion of the winemaker based on everything being perfect.

Wine cellaring is not confined to red wines, there are several white varieties that evolve superbly, namely Chardonnay, Semillion, and Riesling. It is possible for any of these varieties to last ten years or more with the right cellaring conditions, and as most wine drinkers concentrate on cellaring older reds there are many bargains in white wines to be found if you look around.

Find a McWilliam’s Elizabeth Semillion with an older vintage of 6 or 7 years and you will notice all the medals on the label and a probable price tag of around $20. Clare and Eden Valley Rieslings, Chardonnays from The Hunter Valley, The Barossa, and Western Australia with a bit of bottle age can also be found at very competitive prices, just look around, liquor retailer Dan Murphy’s have a section of older vintages which are always worth checking out.

Amazingly the current vintage of Houghton’s White Classic can be bought now on special for around $7 and in 10 years you would probably pay $40 or more for the same wine that has been aged. Although I have mentioned medals as being an indication of the quality of the wine in the bottle please note that when the wine is submitted to the shows for judging the big wineries will go through many barrels to find the very best, which of course means that the wine you are buying is not necessarily up to the same standards of the medal winner, the smaller wineries will simply send a unlabelled bottle for judging from their stock.

If you have any queries on wines remember to drop me an email at [email protected]

Instead of buying your usual $5 dollar drop why not see what wine is on your shopping receipt from the supermarket, recently Woolworths and Coles have been doing a special buy where if you buy one bottle you get one bottle free so you can often buy a wine that normally retails at around $15 per bottle meaning with the free one it is costing $7.50 per bottle and compare the difference in quality to your regular favourite

Here are a few white wines and red wines I believe represent outstanding buying when on special, often close to half their recommended price.

White wines:

Houghton’s White Classic
McWilliam’s Elizabeth Semillon
Jacobs Creek Reserve Chardonnay

Red Wines:

Wyndham Estate Bin 444 Cabernet Sauvignon
Wyndham Estate Bin 555 Shiraz
Jacobs Creek Reserve Cabernet Sauvignon
Jacobs Creek Reserve Shiraz

Philip Arlidge Quote of the month:

“A meal without wine is like a day without sunshine.”

-Louis Pasteur

Bribie Island Fishing Report – Feb 2015

Fishing Bribie

David Sweedman

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February 7, 2015

0

Tags: Fishing report Bribie Island. Fishing Spots. Tide Times.

REEL LIFE

Well, with the holiday period over and things starting to quiet down on the water, we have started to see some more fish come in!

Summer holidays can be a hard time to fish and finding a quiet little gutter or creek can be near impossible at times with all the extra traffic out on the water, with things a lot quieter on the water, now is a good chance to find your favourite creek, gutter, hole or beach and chase the many prevalent summer species around the island.

Flathead has been showing up everywhere around the passage lately mostly around the 50cm mark with the occasional 60 to 65cm fish coming in, flathead are a great species to chase this time of year and most beaches, sandbars and gutters will have flathead hanging around waiting for a feed.

Whiting has not seemed to be around in numbers this summer but fishing the beaches from Red beach and around to Woorim has still been producing good catches of summer whiting. Bream are still being caught in good sizes and good numbers, look for areas with deeper holes or surrounding structure such as mangroves, oyster leases, rocks and in through the canals.

Sweet lip has been showing up regularly from the pylons around the bridge and channel markers in the passage.

Jewfish have been a little hit and miss over the last month but are still worth targeting around the deeper holes, bridge pylons and off the Bongaree jetty at night with live baits.

The recent rains have got the crabs on the move through the Pumicestone passage, so bring your pots if your thinking of spending the day out fishing. Offshore we are seeing some school and spotted mackerel around, the occasional snapper is still turning up too.

HOT TIP: Most productive baits over the last month have been worms, yabbies, and prawn for whiting and mullet, prawn and chicken for bream. Pilchard, mullet, and prawn for flathead. Happy fishing from the Tackle Inn crew!

Tide Times

Click here to see Bribie Island Tide Times

History – Queensland Aboriginal settlements.

Our History

David Sweedman

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February 3, 2015

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History – Queensland Aboriginal settlements.

Tags: Australian Aboriginal Settlements. Australia. Queensland. Bribie Island. History.

BRIBIE’S FIRST ABORIGINAL MISSION

RON POWELL – Article Author

When researching for Warwick Outram’s new book about the mission, people were generally surprised when told how long our aborigines inhabited Bribie. Even though they had resided on Bribie for over 3000 years the mission came too late to help the local Joondoburri people.

The last Joondoburri person is Kal-Ma-Kuta, died 1897, buried close to the monument unveiled on 10 March 1962 by the Caboolture Historical Society. That sacred ground is today locked between the divided Bribie-Caboolture Road at Ningi

SCIENTIFIC PROOF

Carbon dating of midden material tells us aboriginal people were on Bribie from about the time of Stonehenge construction in prehistoric Britain before the Egyptians began building pyramids, and around the time when Abraham founded Judaism.” COME THE WHITE MAN Like all Australian Aborigines the Joondoburri people enjoyed the isolation that gave them a remarkable disease-free life.

Then in 1788, the First Fleet came to Australia, unfortunately with diseases common to all Europeans that then spread to the natives. Without acquired immunity, aborigines paid a heavy price. Estimates are between 60 and 90 percent of Australian aborigines died. The principal killer being smallpox which was eradicated by 1979 through an aggressive program conducted by the World Health Organisation. Immunization now controls many diseases but smallpox is the only human disease eradicated by vaccination.

AUSTRALIA TODAY

Over the last 225 years, Australia has taken a lot of people from different countries, races, religions, and politics. They have done a lot of good for Australia — but also made mistakes.Australia today is very different from the original British colony. I feel there is little gained by dwelling on the past, for today, Australians are proud of our independent nationhood, with its mix of people from all continents of the world, including aboriginal people both present and past.

BRIBIE’S PAST

Includes 3000 years residency on Boorabee (Bribie) of the people we now call the Joondoburri. On Bribie, at the Joondoburri Conference Centre within the Fisheries Research Station, is where the Queensland Government recognises the Joondoburri people. However, there is no general public acknowledgment on Bribie that the Joondoburri people ever existed.

PEOPLE ASK

“How should the Bribie community best honour the Joondoburri 3000 years’ residency? “ Suggestions made to date include, A prominent monument on the Bribie waterfront. A Joondoburri Park on Bribie, in which community employed professional guides, explain native methods of fishing, cooking, and hunting or supervise demonstrations of aboriginal art. Let everyone know your views by letters to the editor expressing the various ideas. Raise the matter within your local organisations, ask them to act on behalf of the Joondoburri who through no fault of their own, after 3000 years residency on Bribie, are no longer with us.

AUSTRALIAN VIEWPOINT

The Commonwealth of Australia, independent of the United Kingdom since 1st January 1901, publicly acknowledges the past with a Union Jack in the corner of our flag. On 14 July 1995, the Commonwealth proclaimed the Australian Aboriginal Flag, thereby acknowledging some 40,000 past years of Aboriginal existence in Australia.

BRIBIE VIEWPOINT

I believe our Bribie Community should acknowledge the proven 3000 years residency on Bribie Island of people we call the Joondoburri.

Do you agree? If so, I ask Bribie residents and Bribie Organisations to work together to establish a very visible public acknowledgment of Joondoburri past existence.

Bribie Island Fishing Report and Tide Times Jan 2015

Fishing Bribie

David Sweedman

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January 16, 2015

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Bribie Island Fishing Report and Tide Times Jan 2015

Tags: Bribie Island. Fishing report and Fishing Spots. Tide Times.

REEL LIFE

Seasons greetings! We hope everyone has had a great Christmas and that you’re all kicking back and enjoying the summer holiday period! Inshore fishing has been a little on the quiet side and very hit and miss over the last month, the guys at BBQ Boat Hire at Pacific Harbour have been reporting boats coming in with the occasional nice flathead, whiting, and bream from around Whitepatch and the mouth of Ningi Creek.

There’s been some moses perch, cod and sweet lip from around the bridge pylons and some decent jewfish from around the deeper holes and dropoffs around the passage. Snapper around the 40 – 50cm mark are being caught from the mouth of Pacific Harbour and up around Gallaghers Gutter to the North.

Good whiting is still coming in from Red Beach, Woorim and most of the sandbars up and down the Pumicestone Passage. These are a great table fish and easily caught from most accessible locations along the foreshore.

They will readily take most baits, but best results have been on worm, yabbies, and prawns. Bream can be caught right through the passage around rocky outcrops, oyster leases and in the canals.

The best time to target them is early mornings, late afternoons and night on a variety of baits including prawns, squid and flesh baits such as mullet. Burleying up the area you are fishing and using light gear will improve your chances significantly. We are now seeing some quality catches of both sand and mud crabs so if you’re thinking of spending some time fishing the passage this summer, it’s worth bringing your pots.

Offshore has been firing for those venturing out with snapper, mackerel, cod, and mahi-mahi prevalent. There is plenty of live bait around the passage for those looking to catch their own and we stock a selection of yabbie pumps, cast nets, jigs, and aerators at Bellara Bait & Tackle.

For those that want the hard work taken out of their next trip, we have live, fresh, frozen and cured baits on hand as well.

Hope you all enjoy the holidays and have a great new year

New years and new wines

The Bribie Winelander

David Sweedman

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January 8, 2015

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Tags: Wine. Sauvignon Blanc. Shiraz Viognier. Chardonnay. Champaign. Australian Wineries.

THE BRIBIE WINELANDER

Now that we are into the new year, it’s out with the old and in with the new. It is time to acquaint ourselves with some new kids on the block and perhaps along the way reacquaint ourselves with some old favourites and see what has happened to them.

Over the last few years, winemakers have returned to the old world of grape growing to diversify into some of the European grape varieties that never originally made it to Australian shores.

We now have opportunities to try our palates out on some of these. Sticking with the same style is a very safe way of making sure you don’t waste your hard earned cash on something you may not like but it can also be very boring. Remember when you discovered Sauvignon Blanc and that “eureka” moment which changed your wine experience forever? Well, I welcome you to experiment yourself and here a few suggestions if you enjoy dry white wines.

Viognier came to Australia in the late 1990’s and I remember Yalumba having billboards advertising its arrival with tongue-in-cheek humour. Whilst we didn’t rush out and purchase huge quantities, it is still out there and makes for a very easy drinking flavourful dry white.

There is some confusion when the variety also appears on labels of red wines and becomes Shiraz Viognier. Although Viognier is still a white wine variety, blending just 5% with Shiraz softens the wine down, which as we discussed last month, at this quantity doesn’t always need to be shown on the label. Thank goodness it has now been removed from most labels even though the variety probably is still there.

Other new grape varieties are Vermentino and Trebbiano. Expand your taste buds and look for these styles from wineries such as Brown Bros., or Pizzini from Victoria. With red wines look for Tempranillo, Sangiovese, Nero d’Avola, Nebbiolo and one of my favourites, Durif. Durif isn’t strictly a new variety but is probably not familiar to many. The wineries who do it well such as The Calabria’s of Griffiths Three Bridges Durif, DeBortoli’s Vat 1 Durif and Morris Durif from Rutherglen Victoria offer an alternative to your regular tiple and they can often be big and bold.

These varieties can be cellared for twenty years or more. With the diverse climate conditions in Australia we can grow almost any grape variety successfully somewhere and make a pretty good fist of it. With the fairly attractive exchange rate at the moment it is also possible to buy imported wines with these grape varieties at reasonable prices and compare just how good our winemakers are.

It is also good to drink the grape variety of the original country with a food course to match, say a Tempranillo with a Paella, a Sangiovese with a beef lasagne, or a Trebbiano with an antipasti or seafood risotto. Australian Riesling is another often overlooked quality wine.

Due to the arrival of so many new varieties, it is possible to overlook some old favourites and one I often bore people with is Riesling and for good reason. Australia makes fabulous dry wines from this variety. We still are the second largest planting worldwide to Germany and until the late 1980’s it was our largest planted white wine variety before we fell in love with Chardonnay.

It is said that the success of the four-litre cask was to blame for its demise as it also carried the name Riesling when in fact the juice came from other varieties such as Sultanas and produced a less than dry fruity style — one far removed from the great wine true Riesling grapes can produce. As it is now the new year, if you’re someone who enjoys a great dry white head down to your local liquor store and buy an Australian Riesling from The Clare Valley, The Eden Valley, The Great Southern in Western Australia, or Tasmania. Look for names such as Killikanoon, Jim Barry, Bay of Fires, Grosset, Henschke and Leasingham. There are of course many more.

The characters to look for are lemons and limes which make them perfect match with fish, oysters and anything that goes well a squeeze of lemon juice on it. Good Rieslings will age gracefully and lose their citrus flavours replacing them with honey and sometimes oily characters. Moving onto red, and specifically Pinot Noir. Pinot Noir is an interesting but sometimes troubled grape variety in Australia.

It was once said of 400 wineries that produced the wine that you could have 400 different styles ranging from rich and earthy to jammy and somewhat sweet. Pinot Noir grapes originated in Burgundy in France where strict controls are in place to maintain the quality of the grapes. There Terroir is an important phrase used describing the importance of climate, soils and grape quality and this produces generous, rich, mouth-filling wines. In fact, a Grand Crus can cost many hundreds of dollars per bottle and are often sold out before the grapes are picked!

In Australia the better Pinot Noir wines come from cooler regions such as Gippsland, Macedon Ranges, The Mornington Peninsular, and The Yarra Valley in Victoria, and The Porongerups in Western Australia and Tasmania. Look for names such as Moorilla Estate, Mount Mary, Paringa Estate, Yabby Lake and Castle Rock to taste the best of this variety. Cheers!

JANUARY’S WINE SUGGESTIONS FOR AN EXCITING START TO THE NEW YEAR:

WHITE WINES

O’Leary Walker Watervale Riesling
Bleasdale Adelaide Hills Pinot Gris
Vasse Felix Semillon Sauvignon Blanc.
Tyrells Semillon
Xanadu “Next of Kin” Chardonnays

RED WINES

De Bortoli Bella Riva Sangiovese
Brookland Valley Verse 1 Cabernet Merlot
De Bortoli Gulf Station Pinot Noir
Seppelt Chalambar Grampions Heathcote Shiraz

Philip Arlidge [email protected]

Historical Newspaper Publications – Bribie Island

Our History

David Sweedman

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December 20, 2014

0

Tags: History. Historical newspaper publications. Bribie Island. Editorial. Historical Society

HISTORICAL PUBLICATIONS OF CHRISTMAS’ PASSED

Cast your mind back and imagine Bribie Island 50 years ago? Some may well remember, but here’s a bit of a taste of Christmas as published on Bribie Island circa 50 years ago.

These Newspaper clippings should give you an idea of what it was like and how much has changed since then.

IMAGES: COURTESY OF BRIBIE ISLAND HISTORICAL SOCIETY – HISTORICAL NEWSPAPERS

Check out how far Bribie Island has come from a mere 700 residents with roughly 80 telephones, to what we call now ‘living the dream’.

Amazing to imagine dialing up a local business on the telephone with just two digits! Thanks to Barry Clark, Founder of Bribie Island Historical Society for digging up these beauties!

Merry Christmas and a Happy New Year from everyone at the BIS! Stay safe this festive season.

HOLIDAY FISHING – BRIBIE ISLAND

Fishing Bribie

David Sweedman

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December 16, 2014

2

Tags: Fishing Bribie Island. Fishing Spots. Tide Times. Queensland

REEL LIFE: HOLIDAY FISHING

Summer is here! Now is the time to start chasing the big summer whiting that is in numbers around the island. Woorim, Red Beach and the sandbars and gutters around the passage have been producing some quality fish with plenty around the 30 to 45cm mark. Fishing light gear on a rising tide as the water comes in over the sandbars has produced good results.

Baits can range from live or cured beach worms, yabbies, pippies, squid tentacles or even small hard bodies and soft plastics.

Flathead seemed to have slowed down but are still around, fishing the run out tides early morning or late afternoons around yabbie banks and muddy or weedy bottomed areas will get you amongst the fish. It’s a good idea to walk the area you’re going to fish at low tide to look for flathead holes in the sand. Flathead is ambush fish and keeping baits moving slowly or throwing lures will produce best results.

Drift fishing over the shallows by boat is normally very productive. The best baits for flathead are pilchards, mullet strip, prawns or small live baits. Great success can be had with soft plastics and hard body lures.

Jewfish seem to be coming in fairly regularly with good fish up to and around a metre long, coming from the Bongaree jetty and the bridge pylons at night for those using big live baits such as mullet and squid.

Grunter has started to show up in the deeper gutters and areas of the passage. Drop-offs in the creeks will take a variety of baits.

Featured Image(top of the article and above): Jewfish caught around Bongaree Jetty and the bridge pylons over November.

Bream have slowed but can be still caught all around the island on pretty much any bait or small lures. The canals or rocky ledges and oyster leases are your best bet late afternoon or evenings.

Snapper is around but it can be a bit of hard work to find them. Fish the deeper areas with fish flesh baits, herring hardyheads or squid on a run out tide.

Mackerel are now showing up in good numbers around the channel marker, jetties and bridge pylons. Now is a good time to start targeting mangrove jack. Look for areas holding structure, around mangroves, oyster leases or rocky walls. These are a great sports fish and great on the table, best baits are live baits or lures.

We are finally seeing some quality sand and mud crabs from in and around the passage as the weather and water warms up towards Christmas time.

For those fishing offshore, we have seen some great cod coming in from the deeper holes, ledges, and drop-offs.

We hope everyone enjoys the upcoming summer and festive season and gets out to wet their line! Merry Christmas from all at Bellara Bait and Tackle!

Tide Times

Click here to see Bribie Island Tide Times

THE BRIBIE WINELANDER

Here are some of the trophy winners at the 2014 National Wine Show:

Mark Twain “A Tramp Abroad” (1880)

Other Articles

REEL LIFE

What a great month of fishing we’ve had!

Tide Times

Other Articles

Sarah Balls’ Cannery Business on Bribie ~ 1910

Other Articles

Bribie Island’s Oldest House Celebrates 100 Years

Eyes on the Road

Moreton Police District by Senior Sergeant Garth Peake on March 2, 2015

Other Articles

WHO FROM BRIBIE ANSWERED THE CALL?

THE BRIBIE WINELANDER

Here are a few white wines and red wines I believe represent outstanding buying when on special, often close to half their recommended price.

White wines:

Red Wines:

Philip Arlidge Quote of the month:

Other Articles

REEL LIFE

Tide Times

Other Articles

BRIBIE’S FIRST ABORIGINAL MISSION

SCIENTIFIC PROOF

AUSTRALIA TODAY

BRIBIE’S PAST

PEOPLE ASK

BRIBIE VIEWPOINT

Other Articles

REEL LIFE

Other Articles

THE BRIBIE WINELANDER

JANUARY’S WINE SUGGESTIONS FOR AN EXCITING START TO THE NEW YEAR:

WHITE WINES

RED WINES

Other Articles

HISTORICAL PUBLICATIONS OF CHRISTMAS’ PASSED

Other Articles

REEL LIFE: HOLIDAY FISHING

Tide Times

Other Articles