Issue 149 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, organisations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.
The Bribie Islander Gloss Magazine September 10, 2021 Issue 148
Issue 148 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, organisations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.
MELSA TRAIN PARK SAY THANK YOU…
We enjoyed a fun filled celebration to thank the numerous community members and local businesses who have supported the Club in our rebuild project. Many of our Members attended and those who couldn’t attend were sincerely missed.
Cherrie and her team Michele & Deb from the Bribie Islander & Districts Magazine organized savouries, wine & soft drink while Rosies supplied a seafood and chicken feast that was truly wonderful. Certificates of Appreciation were awarded to community members and local businesses for their support. We will be getting the rest of the certificates out to the businesses in the next few days.
I was blindsided by the presentation of a plaque that was beautifully made and donated by the Bribie Woodies for my rebuilding efforts which was very embarrassing given that so many other members have been putting in hard yards as well. Thank you so much for the honour. We truly wish to thank everyone who was a part of this rebuild, no words can express how much it has meant to us all.
Best wishes,
Les Young
FOOD INTOLERANCE
Food intolerance is a broad term that is used to describe a wide range of adverse reactions to foods that cause symptoms after eating some foods. These include stomach pain, bloating, gas/flatulence, diarrhoea, irritable bowel syndrome (IBS), rashes, hives (urticaria), recurrent mouth ulcers or headaches. If food intolerances are not properly managed, these symptoms can adversely affect general health and wellbeing.
Food intolerances are sometimes confused with, or mislabeled as food allergies. Food intolerances involve the digestive system, whilst food allergies involve the immune system. Unlike Immunoglobulin E (IgE) antibody mediated food allergy, food intolerances (except for sulphite and benzoate reactions) do not cause anaphylaxis (severe allergic reactions), that can be life threatening.
Non-IgE mediated food allergies are sometimes called food intolerances, however these conditions involve the immune system, so they are different to food intolerances that do not involve the immune system. Natural substances in foods can cause food intolerances.
Foods are composed of proteins, carbohydrates, fats, various nutrients and several natural chemicals. These following naturally occurring substances often add flavour and smell to food but they can trigger symptoms in some people.
• Lactose intolerance is an example of an enzyme deficiency, which occurs when people are born with, or develop, insufficient lactase enzymes to digest lactose in cow’s milk and other dairy products. This can result in bloating, gas/flatulence, stomach upset and diarrhoea after having dairy products. This condition is uncomfortable but not dangerous and does not cause rashes or anaphylaxis. Diagnosis is by temporary elimination of lactose and reintroduction.
• Monosodium glutamate (MSG, additive numbers 621 and 625) was originally isolated from seaweed in 1908 by a Japanese chemist. Glutamates also occur naturally in such foods as camembert cheese, Parmesan cheese, tomatoes, soy sauce and mushrooms. MSG stimulates nerve endings, which may be why it is used as a flavour enhancer when it is added to food.
• Vasoactive amines such as tyramine, serotonin and histamine are well known triggers of migraines in some people. They are present naturally in pineapples, bananas, baked meat, vegetables, red wine, wood-matured white wine, avocados, chocolate, citrus fruits and mature cheese. Amines can act directly on small blood vessels to expand their capacity. This may be why they can trigger flushing, migraines and nasal congestion in some people.
• Salicylates are natural aspirin like compounds that are present in a wide variety of herbs, spices as well as fruit and vegetables. Reactions to salicylates may be even more common than reactions to artificial colours and preservatives. Aspirin can trigger hives by acting directly on skin mast cells, and therefore salicylates can also worsen hives in some people. • Toxins can cause severe symptoms. Contamination of food with microorganisms (such as bacteria) or their products (due to spoilage) can cause food poisoning due to toxins. For example, if some types of fish are stored poorly, their gut bacteria can convert histidine to histamine, resulting in allergy like symptoms.
• Irritants. Caffeine and curry are gut irritants that can trigger indigestion in some people. It is important to realise that reactions to these substances are not due to allergy.
DIAGNOSIS OF FOOD INTOLERANCES
Food intolerances can often be difficult to diagnose. Some substances within foods, and the quantity (dose) of foods eaten, can increase the frequency and severity of symptoms. These include stomach pain, bloating, gas/ flatulence, diarrhoea, IBS, rashes, hives or headaches, Diagnosis of adverse reactions to foods should be based on clinical history, response to treatment and testing. Skin prick tests or blood tests for allergen specific IgE are negative for food intolerances.
However, they are useful if the history suggests that food allergy (as opposed to intolerance), is the problem.
THE BEST APPROACH IS TO FIRST SEE YOUR DOCTOR TO:
• Make a diagnosis, such as migraine headaches, hives, IBS, recurrent mouth ulcers.
• Check for other conditions that may be causing symptoms.
• Determine if diet or other factors play a role in causing symptoms.
• Identify individual triggers to be avoided. Management of food intolerances may involve elimination diets Once a diagnosis is made, a clinical history may help identify the role of diet or other factors that make symptoms worse. The only reliable way to determine if diet is playing a role is by people being placed on a temporary elimination diet, under the supervision of a dietitian and medical practitioner.
If removing the food from the diet helps, this is followed by challenges under controlled conditions to identify food triggers which may need to be avoided in the future.
It is important that elimination diets are temporary, so they should only be undertaken for a short term trial period, under strict medical supervision, as a diagnostic tool. Prolonged restricted diets can lead to problems with adequate nutrition, particularly in children.
It is important to note that low salicylate and low amine diets should not be used for investigation of food intolerance until other potential causes for reactions are explored. Next edition we will discuss other adverse reactions to food.
Chicken Enchilada Cake
INGREDIENTS
Mission Wraps 8 pack
450g Jar Enchilada or salsa sauce
2 cups of shredded roast chicken
150g Mozzarella cheese grated
METHOD
PREHEAT OVEN TO 180 DEGREES CELSIUS
Line a 20cm cake tin with baking paper
Lay a tortilla on the base
Layer in this order: Tortilla, salsa, chicken, cheese
Continue layering until all ingredients are used
End with a tortilla, spread over salsa and sprinkle with cheese
Bake until cheese is completely melted and the sauce is bubbling (about 30 Min)
Remove from oven, rest for 10 mins, sprinkle chopped coriander to serve
Fishing Report – August 15, 2021
OUR WEEKENDS ARE BEING BLOWN AWAY LATELY, AND IT’S AFFECTING THE FISHING REPORT!
Weekdays have often been typical winter weather – dewy nights and comfortable, clear fishing days, with only light breezes. The temperatures have been a little above average (even night-time temperatures, believe it or not!). Most of the weekend breezes have come from the west, which can play havoc with the fishing, just when we want to get the fishing rods out! Fortunately, there has still been plenty of action over the past few weeks.
I said last month that July is often the month that the big flathead fishing takes off, and luckily, I was right! Good catches of flathead have been common right through the Passage, especially north of the bridge. The beautiful, clear water over winter can make bait fishing tricky with them but hardbodied lures and live yabbies or baitfish have been doing ok, as has squid. Ningi Creek has been a good place to try for flathead. Fishability Qld Men’s Group brought in two 50cm duskies and 42cm bar-tail from their favourite spot, just north of the entrance marker. Another day, Paul and his son scored a couple of biggies near the yellow marker, and Lyn got a 52cm dusky from not far away. Sarah and her mates kept five of them over 40cm and one bar-tail that was 43cm.
Elimbah and Bullock Creek mouths, as well as Lime Pocket, have been other places to go for the flathead – that’s where Ryan went, using mullet gut to catch big bream, big flathead, and a mud crab as well.
The consensus is that squid has been the most successful flathead bait, although a fair share of the good-sized flathead has been caught on mullet gut. Talking of squid, there are plenty of them in the Passage right now. King and John used a small squid jig and a sinker (to counteract the fast tide) to catch four very big squid. Paul tells me he’s been squidding in the lock-canals and getting loads of them. Daryl wished he’d brought his squid jig with him when he was fishing for mackerel at Banksia Beach, because “they were everywhere I looked!”.
Daryl did well enough with the mackerel, though. He had seen a big school of baitfish and the school mackerel chasing them, so he cast out a nice, shiny spinner lure and straightup had a couple of 35cm beauties. Having a berley bucket out has been another way to get to the mackerel – the baitfish have been coming over to the berley, milling around, then ZOOM! – in come the mackerel.
Also chasing after all these baitfish are the little black cormorants. At this time of year, they gather up in squadrons – a dozen, thirty; I once saw a big group of more than 50! They push schools of baitfish into tight balls or up against a barrier. Then they go crazy, diving and coming up with a fish, quickly swallowing it then diving down again. Great fun to watch!
Whiting has been showing all along the yabby-banks of Banksia Beach, and live yabbies have been the best way to go for them. A couple of local blokes took their boat out in the afternoon last weekend, after the wind settled to the south cardinal. It didn’t take them long at all to get a good feed of whiting, using live worms.
There has been the occasional nice snapper hooked up over the past fortnight, some around the bridge, more of them at the ripples – of course, they were all thrown back. Josh and Misty were disappointed – their first catch of the day was a 40+ cm snapper (bridge, pillies), which went back in; then every catch for the rest of the fishing trip was pike! From August 16th, we can start keeping the snapper again – hopefully, the big ones will still be waiting for us!
Crabbing has been pretty successful lately. Brent has been putting out pots fairly regularly, usually near Turner’s Camp, and has brought home crabs every time, some of them around 15-18cm across. Russell put three crab pots in the water during a break and wandered out to visit them a few times. Unfortunately, he lost two crab pots over the week, but at least he had 10 keepers in the last crab pot.
The Bribie Islander Gloss Magazine August 15, 2021 Issue 146
Issue 146 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, organisations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.
The Bribie Islander Gloss Magazine July 30, 2021 Issue 145
Issue 145 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, organisations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.
Fishing Report – July 16, 2021
JUNE AND JULY, TYPICALLY, ARE MONTHS OF BEAUTIFUL, CALM WEATHER AND PLEASANT FISHING DAYS. LATELY THAT HASN’T ALWAYS BEEN THE CASE, WITH A LOT OF CLOUD COVER, OCCASIONAL HEAVY RAIN AND BRISK WINDS. MORNING TEMPERATURES HAVE ALSO BEEN WELL BELOW AVERAGE.
That may explain why the flathead have been picking up just lately. Cold mornings and a bit of wind will always help to stir things up. There have been plenty of under-sized sand flathead being caught, and some bigger ones among them. Sam and his sons spent most of their fishing trip under the bridge, hiding from a cold westerly on a day that BOM recorded as having zero hours of sunlight. Getting nothing at all, not even nibbles, they gave up and moved into Ningi Creek and caught two good flathead, using prawns and mullet for bait. The next day, Madeleine nabbed a 50cm flatty, using bacon, at the same spot.
The full day of rain on the first Saturday of July has really made the difference with flathead fishing. July is often the month that the big flathead fishing takes off and it looks promising so far. As the weather cools, larger flathead are attracted to the mouths of the creeks. They’re keen and will usually attempt to eat anything that passes by. Casting and retrieving soft plastics and hard-bodied lures is often the best way of catching them. If you’re using bait, make sure you use the tidal flow – allow the boat to drift along the sandbank.
If you’re shore-based, then cast out lures over the shallow flats, where the incoming tidal flow brings a food source to the fish. Look for signs of a weed-bed or the edge of the mangroves. Bullock Creek, at Meldale, is another spot where some nice flathead have shown up. Going after flathead, it’s always a good idea to add some strong leader to your line – they’re pretty good at biting through a regular line, which John figured out too late!
I have heard that there are lots of bream at the bridge and further north, but not many of them are really big. Ray did get a good one, as well as a flathead, squid and sandcrab, again at Ningi Creek – in his words, “the place to be”. Richard says there are plenty of big bream in Ned’s Gutter.
Down at Bongaree jetty, there have been catches of snapper, tailor and sweetlip. The snapper are picking up in size, just in time for the annual closed season, which goes from July 15th -August 15th. One of our regulars, Shane, had an unusually quiet fishing session today, as I write the report. His crew scored one nice, fat tuskfish at the bridge, using prawns, one 37cm winter whiting and lots of baby snapper at the Ripples.
Don’t forget that EVERY snapper must be released back into the water for the snapper closure period, so try to unhook carefully, not damaging their lateral line in the process – give them a chance to keep growing!
Fishing outside the Passage has shown mixed success lately. One man told me, “They’re not taking anything – poddy mullet, mullet strips, pillies, hardy heads – tried the lot!” Not long after, Rob, Jo and Amy had a great time out at the Cockle Banks. They took just an hour to pick up 40 winter whiting; Rob found that the nipper heads of live worms was absolutely the way to get the whiting. Jo also caught three puffer fish (maybe the same one twice) and two under-sized flathead, so lots of fun all round. Talking of fun, check out the Fishability Qld event at Bongaree Jetty, on July 30th – as well as fishing, they’re running filleting and rope splicing tutorials and an indigenous art workshop. Sounds great!
The Bribie Islander Gloss Magazine July 16, 2021 Issue 144
Issue 144 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, organisations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.
Eggplant Zucchini Layered Lasagna
INGREDIENTS
2 tbsp. Extra Virgin Olive Oil
4 medium zucchinis
3 Japanese eggplants
A pinch of salt and pepper
2 ¼ cups marinara sauce
½ cup ricotta cheese
½ cup grated mozzarella cheese
½ cup grated parmesan
1 tbsp. thinly sliced fresh basil
METHOD
1. Slice the eggplant and zucchini lengthwise, you can slice it on the mandoline if you have one.
2. In two large baking trays, lay down eggplant and zucchini slices, sprinkle with pepper and salt, drizzle with oil.
3. Bake at 180C for 5 min on each side, cool.
4. Spread 2 tbsp. of pasta sauce on the bottom of a deep baking tray.
5. Layer the zucchini slices across the tray, top with a tbsp. of sauce and ¼ cup of each parmesan and mozzarella, followed by a few tbsp. of ricotta.
6. Repeat the next layer with eggplant slices.
7. Repeat all the layers until you finish with all the slices, and finish with ¼ cup of parmesan and mozzarella on top.
8. Bake at 160c for 20 min until the cheese is melted and golden on top.
9. Sprinkle basil to serve
NOTES
Nutrition per serving
Calories 191.19kcal
Total Fat 11.11g
Carbs 16.73g
Sugars 10.27g
Protein 7.75g
Sodium 741.23mg
Fibre 4.82g
D.A.B.I.
Wollumbin meaning: ‘fighting chief of the mountain’ or ‘cloudcatcher’ previously known as the Mt Warning Dragonboat Club. The club held a 14 km paddle up the Tweed River from Condong to Murwillumbah return on Sunday 6th June 2021 commencing at 10 am. This was to celebrate their name and uniform change. Seven Dragons Abreast Clubs from near and far were in attendance.
It was a glorious winter’s day with bright sunshine after a chilly start for us Queenslanders from Dragons Abreast Bribie Island (DABI).
The water glistened on the Tweed and reflections were brilliant with only the occasional ‘log crocodile’ floating past to fool those not familiar with the area. The team was looking forward to the paddle with excitement, especially one of our new members who was participating in her very first event.
The long paddle commenced in company with four other boats up the winding river to Murwillumbah, returning to Condong where a delicious boxed lunch was provided. Afterwards, the fun continued with a further paddle down the Tweed for another 3 kms and return.
Presentation afterwards saw DABI awarded the team of the day. We commended the Wollumbin Dragon Boat Club on their efficiency and congratulated them on their meaningful name and uniform change.
The weather was not so great at TCB, a chilly start for the Cooloola Regatta 12 degrees on Sunday 26th. But, a first place in the first race set the tone for a great day. Paddling is a unique experience and DABI is having their “Come &Try Sunday 10 July. We welcome all breast cancer survivors, regardless of their fitness and age, and encourage them and their supporters to join us at Crest Park at 9.30 a.m. near VMR for a wonderful fun day!
GOOD PEOPLE: Dedicated To Ecological Restoration
The Sunshine Coast Environmental Council hosted several events to celebrate World Environment Day. One of the events on 17th June was a very memorable trip along Pumicestone Passage on the Ferryman.
Kabi Kabi man, Kerry Jones gave a welcome to country. It was heart-warming to hear of the cultural landscape mapping and protection that Kerry Jones (Dreamtime Tours) and Michael Strong (Turnstone Archaeology) are undertaking. They are mapping shell midden sites (the Shell Midden Project). Many of these sites are thousands of years old. They are time capsules showing a variety of sea creatures, tools, bones and other artefacts. The other thing to learn from Michael Strong is that there are stands of old growth cypress on Bribie Island. Michael and Kerry believe these ancient trees could be two thousand years old. It is vital that these ancient trees are recorded and preserved.
Corinne Byrne (Moreton Bay Regional Council) and Liz Gould (Healthy Land and Water) spoke about migratory shorebirds in Moreton Bay. The numbers of shorebirds have declined alarmingly over the last two decades. 95% of sites in Moreton Bay are threatened in one way or another. There is a decline in food available for our shorebirds. Building development has reduced sites for birds to feed and rest. They are also disturbed by people and dogs when they need to rest and eat after their long migrations. We can contribute to the preservation of habitat and the dissemination of knowledge about our shorebirds by joining the Queensland Wader Study Group. By helping collect data, we can help visitors and tourists realise the importance of our shorebirds.
Robbie Porter from OzFish spoke about the success of the Shellfish Reef Project. Oyster shells are collected from restaurants and cafes to create shellfish reefs. These reefs encourage the regrowth of aquatic plants and fish life. The reefs (and the growth of oysters) improve our water quality, fish numbers and reduce silt.
Other speakers were botanist, Paul Donatiu (Healthy Land and Water) who had a wealth of knowledge about native plants and trees.
Fire ecologist, Dave Kingston spoke about small scale burning (as was done by our indigenous people) to maintain healthy bush not the wild over hot fires that we have often seen used. It was a fabulous day. Thank you to the organisers, the Sunshine Coast Environmental Council. Particular thanks to Susie Chapman (Healthy Land and Water) for all her efforts. If you haven’t travelled the Pumicestone Passage on the Ferryman, you must. There is so much natural beauty on our doorstep.