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GF QUINOA ANZAC BISCUITS

The Editor Cherrie Wilson
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GF QUINOA ANZAC BISCUITS

INGREDIENTS
125g butter, chopped
2 tablespoons golden syrup
1 cup gluten-free self-raising flour
1 cup quinoa flakes
1 cup desiccated coconut
1/2 cup flaked almonds
3/4 cup firmly packed brown sugar
2 tablespoons hot water

METHOD
Step 1
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Step 2
Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.

Step 3
Combine flour, quinoa flakes, coconut, almonds, and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.

Winelander – April 23, 2021

The Editor Cherrie Wilson
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Winelander – April 23, 2021

Aphone call from my good friend Ernie has had me doing some research on the possible effects of Sulphites and Histamines on wine drinkers as last year after he had enjoyed a glass of his favourite red had what he called a “turn” and could this be related to either of the above?

The truth of the matter is probably beyond a call from me but I can relate what several more informed experts have to say and then leave the conclusion to you. I have over the years had the question thrown at me but as it is something I have never experienced cannot put myself in other’s shoes however several years ago Shirlene, my wife, found that one day she had an upset stomach after enjoying a glass of premium red and this started to happen on a regular basis causing her to stick to white wine which seemed to not have an effect, this lasted for around a year and the problem disappeared, the cause of which even the doctor found hard to explain.

There is a limited truth to the effects of histamine which is present in cheese, fish, meat, yeast products, vegetables including tomatoes and spinach, and wine, it is known to be vasoactive which means it constricts the blood vessels. However, responses such as itching, sneezing, a runny nose, or watery eyes usually occur only when large amounts, exceeding a normal diet are consumed.

Histamine, a biologically active substance is found in a great variety of living organisms and is distributed widely throughout the animal kingdom and is present in many plants, bacteria and insect venom such as bee stings.

The higher levels of histamine found in red wine compared to white wines are probably due to the fact that red wine undergoes a malolactic fermentation which in most white wines doesn’t although many Chardonnays are made using this fermentation process. Double-blind, placebo-controlled studies have shown no correlation between histamine in wine and adverse reactions however perhaps an indulgent evening eating and drinking a selection of highly concentrated histamine related foods may lead one to believe the culprit for a sneezing attack or itchy eyes can be blamed on the last glass of red wine! There again the nasty side effects could also be related to the bad conversation, irritating music or even the rude waiter!

Sulphites such as sulphur dioxide have been used in processes such as winemaking for many years and it was the Romans who first found that by adding this in the winemaking process stopped the fruit from spoiling when after crushing the grape reduced the effects of oxidisation (those of us who can remember enjoying “The Life of Brian” can be forgiven in wondering what else did The Romans do for us?). Unfortunately 5-10% of people with asthma are also allergic to sulphites and the combination of the two can be dangerous and eating or drinking foods or taking drugs with sulphites can be life-threatening.

As additives sulphites can do many things including preventing spoilage and preserving food and beverages by preventing the growth of mould and bacteria. They can stop fruits, vegetables and seafood from discolouring and they can also maintain the strength of certain medications.

Foods and beverages that may have sulphites added include apple cider, avocado dip, beer and wine, condiments, jams, gravies, and molasses, dried fruits and vegetables, fruit and vegetable juices, peeled potatoes (including French fries) pickled meats and vegetables, restaurant food and other prepared foods, shrimp and shellfish. Sulphites can also occur naturally in asparagus, chives, corn starch, eggs, salmon and dried cod, garlic, leeks, lettuce, maple syrup, onions, soy and tomatoes.

By law, Sulphites cannot be added to food that is intended to be eaten raw such as fruits and vegetables and when used as a preservative in food preparation or processing must be listed as an ingredient and as such is shown on the labels of wine bottles which is why Ernie contacted me. Symptoms of a sulphite allergy may include Itchiness, upset stomach, dizziness, drop in blood pressure and even trouble breathing.

I hope this has been informative but I also know from experience that after an enjoyable evening of great food and consumption of fabulous wines the fogginess the following day is usually blamed on that final last glass or two of Tawny Port!

This month I had the pleasure of enjoying several bottles of Rosemount Chardonnay, Shiraz and Cabernet Sauvignon from their Diamond Range at the silly price of $7 instead of $16. I wonder if a new label is on the horizon and stocks need to be moved as it mystifies me why a good wine is discounted to this level. Anyway Rosemount in the 1980s was the darling of the Chardonnay set and their family made wines were very popular. Established in 1969 by Bob Oatley they rose in popularity especially in the $7-$15 (same price thirty years later!) price bracket until they were bought by Treasury Wine Estates in 2001 for a reputed 1.5 billion dollars, at this time they were also one of Australia’s largest selling wines in America. Within a couple of years, the Rosemount brand had declined and is now just a shell of its former self, their vineyards have been sold off and founder Bob Oatley passed away in Sydney on Jan. 10th 2016 aged 87.

Heathy Meal Planning

The Editor Cherrie Wilson
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Heathy Meal Planning

ONCE YOU KNOW WHICH THE HEALTHIER CHOICES IN THE SUPERMARKET ARE, SHOPPING CAN ACTUALLY GET EASIER, QUICKER AND CHEAPER.
• Plan meals and snacks for the week and make sure you buy everything you will need.
• Write a list and stick to it.
• Don’t shop when you’re hungry so you are less tempted by unplanned choices.
• Concentrate on buying foods from the Five Food Groups and limit discretionary foods.
• Use your label reading skills to work out which are the best choices and look for these each time you shop.

STOCK UP ON BASICS
Stock up on basics with long ‘best before’ dates like:
• Frozen vegetables and canned vegetables without added salt
• Dried legumes and beans, lentils, baked beans and chickpeas canned without added salt
• Frozen fruit, pie pack fruit or fruit canned in juice
• Wholemeal bread, rolls, crumpets, English muffins and wraps to freeze
• Wholegrain pastas, noodles, lasagne sheets, brown rice, barley, bulgur, couscous, polenta and quinoa
• Lean cuts of meat, skinless chicken and fish for the freezer
• Fish canned without added salt
• Eggs (keep these in the fridge for longer shelf life)
• Powdered skim milk, low fat or skim UHT milk, evaporated skim milk. Not only are these products lower in saturated fat, but also lower in kilojoules and good for weight control. Fresh fruit and vegetable section
• Choose as wide a variety as possible, looking for different colours and fruit and vegetables in season. Make sure you don’t run out of these lower kilojoule choices and always have plenty of variety to keep meals and snacks interesting.
• If we can make half our meals coloured vegetables or salad and have smaller portions of the other foods, we will reduce the kilojoules by up to half. Breads and baked goods
• Choose a variety of different types of breads, rolls, wraps, pitas, tortillas, crumpets and fruit bread to keep meals and snacks interesting. However, some items are heavy or large and equal to several serves of bread. For example a café style fruit bread, focaccias, wraps and Turkish rolls can all be equal to twice as many bread serves as you would expect. If you are trying to lose weight, use the nutrition information panel and compare the energy per serve with that of a slice of bread.
• Look for wholegrain varieties and use label reading skills to choose products with less added salt and more fibre
• Limit baked biscuits, cakes and pastries to special occasions and small amounts. Dried legumes, grains and soups
• Dried legumes and grains like barley, bulgur and couscous are low in salt and very cost effective. Choose a variety and follow the instructions on the packet for soaking and cooking.
• Readymade packet and canned soups tend to be high in added salt, so it’s better to make them at home with fewer salty ingredients.

CANNED VEGETABLES & FISH
• Look for vegetables including corn, legumes and tomatoes that are tinned without added salt.
• Use label reading skills to compare products and choose tinned salmon, tuna and sardines with less added salt (sodium)

MEAL BASES, PASTAS & RICES
• Choose wholemeal pastas and brown rice
• Avoid meal bases and readymade pasta and rice meals as these are high in added salt.
• Use label reading skills to choose pasta sauces that are lower in added salt. Breakfast cereals
• Look for wholegrain varieties and use label reading skills to choose products with less added salt and added sugars and more fibre.
• If you are trying to lose weight, keep your serves of heavier cereals like muesli small.

DAIRY CABINET
• Look for 50% less fat cheese with 15g fat per 100g or less
• Keep trying different fat reduced milks until you find what you like
• Look for lower sugar low fat yoghurts which are not only low in saturated fat and added sugars but also great for a filling lower kilojoule mid meal.
• Make your own custards and milk based desserts using low fat milk and limiting adding sugars.
• Use Evaporated skim milk instead of light cream or light coconut milk
• Fat reduced polyunsaturated spreads are lower in kilojoules and a good choice for people wanting to lose weight. Frozen foods
• Avoid discretionary foods, for example those that are fried, battered or crumbed
• Look for a variety of frozen vegetables and fruit Fresh meat, chicken and fish
• Look for different types of lean meat and mince without visible fat
• Look for skinless chicken breasts (lower in saturated fat)
• Choose processed lean meats including ham only occasionally as they are high in added salt and often high in saturated fat.

TINNED FRUITS AND JUICES
• Look for fruit tinned in natural juice with no added sugars or use pie pack fruit
• Avoid too much dried fruit and fruit juice that are higher in energy and increase risk of tooth decay Special dietary products
• Beware of products that are promoted as being carbohydrate modified or lower in kilojoules. Sometimes they have the same kilojoules as the regular product or are just smaller in serve size.
• Use the energy value (kilojoules) on the nutrition information panel to check for yourself.

COMMUNITY MEN’S SHED BRIBIE ISLAND HELPS REMEMBER OUR RETURNED SOLDIERS

The Editor Cherrie Wilson
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COMMUNITY MEN’S SHED BRIBIE ISLAND HELPS REMEMBER OUR RETURNED SOLDIERS

Recently the Men’s Shed Committee was approached by Churches of Christ Residential Aged Care Manager Anna Ward, who asked if the Men’s Shed would be interested in creating an Anzac Display for the Bribie Island Aged Care Facility in Bongaree. Taking up the challenge resulted in weeks of work tracing, cutting, sanding and painting World War One Soldier silhouettes, some complete with lighting. The installation started receiving enormous accolades during construction, even before it was finished and installed.

Now in place, the Anzac Display can be seen by village residents, in the aged care facility gardens and main reception area. Bribie Island Men’s Shed members have been extremely proud to undertake this commission and particularly taking on a project to honour our older village residents who will no doubt be touched by the fantastic display. Remembering those Australians and New Zealanders who sacrificed so much to protect our amazing heritage and way of life. Not forgetting those who have followed and are following in their footsteps.

Another recent project the shed helped with was at Christmas time. The members made twenty wooden toy trains which were donated to the Ronald McDonald House. A great buzz and honour to be involved in.

Please contact us if you have a project you need help with. Phone 0417 078 363.

Community Men’s Shed Bribie Island is an official member of the Australian Men’s Shed Association which operates across our nation. Based at 42 Foley Street, Bongaree. The Men’s Shed is behind the Church of Christ. Members’ meet on Wednesdays in a great environment, complete with substantial space and equipment. Mainly catering for woodworking projects Members’ come from all walks of life.

Men’s Sheds are vital community investments delivering programmes and activities that foster community spirit and contribute to building a more inclusive Australia. Men’s Sheds not only provide diverse memberships, but also provide a platform for men’s physical, emotional, and mental health. This in turn contributes to the sharing of skills, making friends, fellowship, and networking. The shed offers opportunities to positively engage in projects for the local community for the benefit of all.

Not all Men’s Sheds are the same – if you looked inside you might see several men making furniture, perhaps restoring items, fixing things for community organisations. You will see teabags, coffee cups and a comfortable area where men can sit and talk.

Interested parties who would like to see what we do and consider joining, can have one of our famous guided tours any Wednesday morning between 9:00 am and 11:00 am. Visitors must have closed in shoes and follow the latest Covid rulings.

Larrikin Puppets is back post Covid Pandemic

The Editor Cherrie Wilson
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Larrikin Puppets is back post Covid Pandemic

LOCAL BUSINESS – NOMINATED IN NATIONAL AWARDS

The nominees for the prestigious What’s On 4 Kids 2021 Awards sponsored by The Australian Children’s Activities Association (ACAA) have just been announced – and Larrikin Puppets a local Bribie Island business is amongst them! This awards program is one of a kind in Australia and celebrates the best in children’s activities, classes, family events and party entertainers across Australia as nominated and voted for by the experts – parents! Larrikin Puppets from Banksia Beach is a nominee in both the “Best Local Kids Live Show” and “Best Local School Aged Activity for ages 5-12” categories. The 2021 what’s On 4 Kids Awards received over 130 nominations from all over Australia over 32 categories including Industry Leaders, Best Local Baby/Toddler Class, Best Family Business, Best National Pre-schooler Activity & Best Kids Activity for Cultural Diversity.

Owner and principal puppeteer Brett Hansen started Larrikin Puppets in 2012, and the business has grown significantly since. He and his wife and co-puppeteer Elissa Jenkins have even received formal training in the USA under some of the Jim Henson puppeteers from Sesame Street and The Muppets.

Brett Hansen comments, “We present over 200 live puppet shows a year for children and families around South East Queensland and regional Queensland at festivals, shopping centres, libraries, agricultural shows, pubs/RSLs, childcare centres/ kindergartens, vacation care and schools. Our puppet shows and puppetry performance workshops are regularly booked at schools for the Design, Technology and Science unit on puppets in the national curriculum.”

After six months of their live performances were cancelled, Brett and Elissa learned how to set up a basic home studio and transitioned to online/virtual performances using Zoom and Facebook Live.

“It was less of a pivot and more of a pirouette”, says Elissa. Many of these online gigs were ticketed events, as well as performances and workshops contracted by paying clients such as schools, disability organisations, corporates and libraries both here in Queensland as well as interstate and overseas.

Larrikin Puppets even released four original songs for children which aired on children’s radio stations and became available on Spotify and other music streaming platforms.

“We also joined TikTok and made lots of creative short videos with the puppets, gaining 30,000 followers there”, says Brett. Elise Easdown CEO of the What’s On 4 Kids Awards comments, “We feel very privileged to not only work with this industry but to also celebrate them through the What’s On 4 Kids Awards. Winning awards gives the industry recognition and leads to more business for the nominees through family interest”.

All nominations are judged by an independent panel with the ‘People’s Choice’ winners decided on community voting. Voting is done via the website at www.whatson4kids. com.au/awards/.

Voting closes on the 28th of April 2021. The Awards will be held virtually on the 12th of June 2021. FOR MORE INFORMATION, LOGOS/ VISUALS OR FOR A PHOTOSHOOT OPPORTUNITY, PLEASE CONTACT: BRETT HANSEN AT LARRIKIN PUPPETS ON 0430 086 835 AND [email protected].

Want to create more love in your life?

The Editor Cherrie Wilson
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Want to create more love in your life?

Hello there, my name is Maria Christina and I ‘Support others in creating more love within themselves and their life’, with the aid of services such as:

• Aroma Magic Technique
• Crystal Healing
• Emotional Clearing Technique
• Reiki
• Young Living Essential Oils
• Mosaic Creative Therapy
• Guidance and Empowerment
• Meditation

I have always had an interest in natural health from a child and have always worked in industries where I was of service to others, often finding that people will just open up to me and tell me about intimate details of their past, in a short space of time, even in a first meeting. I feel this is because people feel they are in a safe place to share and be truly who they are with me.

• I practice a combination of modalities such as the Aroma Magic Technique which is a soft form of massage that aids in relaxation, reducing stress and building the immune system.
• Crystal therapy is a gentle noninvasive form of alternative healing that works holistically to harmonise the mind, body, emotions and spirit.
• The Emotional Clearing Technique is a very powerful technique that guides the recipient through the barriers and blockages they have set up that are ultimately holding them back in areas of their life.
• Reiki is a healing technique based on the principle that the therapist can channel energy into the patient employing touch, to activate the natural healing processes of the patient’s body and restore physical and emotional well-being.
• I offer appointments for Guidance and Empowerment sessions as well as Meditation.
• Young Living Essential Oils can be used for such things as depression, anxiety, colds, low immunity, sleep issues and even issues in the bedroom. I offer free consultations for physical, mental and spiritual wellbeing.
• I am pleased to announce that I will be starting to run Mosaic classes at the Bribie Island Gallery commencing the 27th of April which will run for 7 weeks from 6 pm – 8.30 pm.
• I find in this class not only do people learn a skill, but they also take time to quieten the mind as well as promote relaxation and have some fun.

If you have any questions or are unsure of how I can assist you, phone for a FREE consultation.

I can also be contacted on 0405 361 882 or creativeandhealingtherapies@outlook. com. Alternatively, you can find me at Woorim markets 2nd Saturday of each month, look out for the purple gazebo!

I believe we are all perfect in our every state, evolving from who we are now, to who we will be tomorrow. Blessings in Abundance, Maria Christina.

‘Bull’ Allen

The Editor Cherrie Wilson
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‘Bull’ Allen

The exploits of Corporal Leslie ‘Bull’ Allen, of the 2/5th Australian Infantry Battalion, produced one of the most remarkable photographs of the Wau-Salamaua campaign. On 30 July 1943, during an attack by American troops on Japanese positions up Mount Tambu, Allen carried to safety twelve wounded Americans. The man he was photographed carrying had been knocked unconscious by a mortar bomb.

Like many men in the veteran 17th Australian Infantry Brigade, of which the 2/5th Battalion was part, ‘Bull’ had earlier served in the Middle East. He had come to notice there for determination and bravery as a stretcher-bearer, recovering wounded men during battles in Libya and Syria. Later, after being sent to New Guinea, during the defence of Wau in January 1943 he had rescued men under intense fire, and was awarded the Military Medal.

Born at Ballarat, Victoria, in 1918, Les had a tough childhood – he and his sister were raised in an orphanage, and at about the age of 12 the boy had to start earning a living. By the outbreak of war in September 1939, he had been in the work force, mostly farm labouring, for almost a decade. Then in April 1940, aged 21, he enlisted in the Australian Imperial Force. He was reinforcement to the 2/5th Battalion, which was training in Palestine, and was made a stretcher-bearer in ‘D’ Company.

Les acquired the nickname of ‘Bull’ in Palestine. A keen sportsman, with an imposing physical stature – 5 feet 11 inches (180cm) tall, solid and strong – he would charge down the opposition while playing Aussie Rules, hence ‘Bull’. He also had a wicked sense of humour and a booming voice and laugh – one of his mates recalled, ‘You could hear him a mile off!’ ‘Bull’ was thus one of the battalion’s most recognisable, and one of its most popular characters.

‘Bull’ was revered by the men he served alongside. He was said to be one of the very few who never showed fear. The citation for his Military Medal pointed to ‘courage and untiring efforts’. Bill Carty, a cameraman who later witnessed ‘Bull’s rescue of the Americans recalled a ‘gigantic man striding up Mount Tambu like he was on a Sunday jaunt’, describing Allen as ‘a huge man with obvious physical and emotional strength, perhaps borne of a difficult childhood’. But this was an incomplete picture of the man. While he did not display his fears, ‘Bull’ was inclined to bottle them up.

Shortly after his first campaign, in Libya, in early 1941, ‘Bull’ had been admitted to hospital suffering from ‘anxiety neurosis’. After treatment and rest, he returned to his battalion, and performed admirably in Syria and then at Wau, and throughout the WauSalamaua campaign that followed. Time and again, he gave his all to bring in wounded men. Mount Tambu was merely another episode.

The Bribie Islander Gloss Magazine April 23, 2021 Issue 138

The Editor Cherrie Wilson
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The Bribie Islander Gloss Magazine April 23, 2021 Issue 138

Issue 138 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.

Download latest digital edition here.

Fishing Report – April 9, 2021

The Editor Cherrie Wilson
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Fishing Report – April 9, 2021

Hi everyone, Easter has been and gone and the school holidays are in half over, so now is a good time to get out on the water. With the last month or so seeing so much rain, not a lot of people are getting out there to wet a line. The crabbing has been fantastic, especially mud crabs in the upper reaches of Ningi Creek, Elimbah and Coochin. Jen caught some really nice ones in Ningi Creek. Out off Woorim has seen several long-tail Tuna chasing baitfish, also the reef, out off the third lagoon has been producing some nice Golden Trevally. Some great gutters are forming along Woorim beach as well. Walking these gutters with some small hard-bodied lures like the Atomic Crank 38, {which we stock} are producing some good Bream and Flathead, it’s also a great way to spend a day. The ripples down at Pacific Harbor are starting to see some nice Snapper, fresh Squid, either whole or cut into long strips is doing the trick! Evidence is shown here by Dagsey with some good 55 to 65 cm specimens. The Avon wreck has seen plenty of good Bream and Flathead as well. Floating fresh prawns and Hardiheads are producing some great fish so it’s also definitely worth a try around the mangrove islands near there too. With the fresh water coming into the system, the prawns have moved into the canals as several Big Eye Trevally are chasing them. Anglers have been using surface lures like the bassday, sugapen and atomic poppers, these have been the best choice. Anyway, that’s all, for now, relax and wet a line hopefully you get out to catch a fish.

Basic Chicken & Vegetable stir-fry

The Editor Cherrie Wilson
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Basic Chicken & Vegetable stir-fry

INGREDIENTS
• 2 tablespoons peanut oil (see note)
• 3 chicken breast fillets, trimmed, cut across the grain into thin strips
• 1 brown onion, cut into thin wedges
• 1 red capsicum, deseeded, cut into thin strips
• 250g button mushrooms or mushroom caps, sliced
• 1 bunch broccolini, cut into 4cm lengths
• 2cm piece fresh ginger, peeled, finely grated or chopped
• 2 garlic cloves, finely chopped
• 2 fresh chillies, deseeded if desired, thinly sliced
• 2 tablespoons salt-reduced soy sauce
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon water
• 100g bean sprouts, to serve
• Coriander leaves, to serve
• Cooked white rice or noodles, to serve

METHOD
• STEP 1 – Heat wok over high heat for about 1 minute. Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through. Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.

• STEP 2 – Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes.

• STEP 3 – Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic.

• STEP 4 – Add the soy sauce, oyster sauce and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.

• STEP 5 – Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles

Grindpoon Phil Jamieson

The Editor Cherrie Wilson
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Grindpoon Phil Jamieson

THIS INTERVIEW WAS AN ABSOLUTE BLAST, PHIL JAMIESON IS ONE OF THE MOST DOWN TO EARTH, FRIENDLY AND TALENTED PEOPLE I HAVE EVER MET. HE HAS A GREAT SENSE OF HUMOUR AND WAS VERY EASY TO INTERVIEW, I HOPE YOU ENJOY IT!

Phil Jamieson: Hi

Cherrie Wilson Hello, how are you?

Phil Jamieson: I’m good, it’s been a funny day, but it’s been good.

Cherrie Wilson: I can imagine it has been a busy morning for you. You would have probably been getting pretty tired of doing this.

Phil Jamieson: No, I’m actually fine with talking to people, it’s just how different sometimes people are! It’s like when I got up today, ready to do some breakfast TV and then go over to some radio. But I didn’t realize that the radio now is full TV. So I was getting on a zoom call and they’re like, you know this isn’t just radio, you’re going to be filmed for this as well for our content for Facebook. I’m like, Oh God, I’m dressed in my pyjamas, now I’ve got to change. And then, this is funny, one guy in Darwin had no idea about what I was talking about. He’s started with, “ok, what is this all about?” I said, “Well I’m doing a festival.” And he said, “What’s it called, who’s on the bill?” I’m like, mmm okay. So it was just one of those funny days. But yeah, it’s all been good, I mean people are excited. I’m excited about talking about it. So that’s all fine.

Cherrie Wilson That’s so magical for you to get back on the stage. You must have gone crazy last year!

Phil Jamieson I went crazy. I think I sent my family crazier. I’ve never spent this much time at home in my life. So, you know, I’ve always travelled and the kids are like, “Dad, when are you going?” I’m saying, “I can’t go anywhere, you’ve got me.” So yeah, I did go a little bit crazy and then I ended up doing a bit of like what I could do, which is a bunch of solo stuff. So I could travel up and down the East coast in a car. And, you know, I was able to play maybe a handful of shows in a COVID safe environment which was just me and a guitar, which was good. And it kept me sane. But it also kept my kids sane, because I’d left, you know, for some period of time.

Cherrie Wilson: I totally understand about the kids, the home-schooling, that did it for me.

Phil Jamieson: It was a good time, but also, because, I’ve always been so transient as well with work. So I think for my kids, they like, it’s weird for me to spend six months in a row at home.

you know? But look, it’s been good. And this is such a number one tour. I’m really excited about this line-up because it’s mad! There are a lot of my favourite bands, you know, so for me, {like 15 year old me} loves this line-up. So I can’t wait because there were a lot of my peers and contemporaries are on this bill. So I love this.

Cherrie Wilson: Definitely, well we can’t wait to welcome you to Queensland and beautiful Bribie Island. So are you going to be having much time up here while you’re at Bribe?

Phil Jamieson: Yeah. That’s the idea because obviously, as you know, we haven’t been able to travel at all, so this tour we’re going to Cairns and Darwin and all these places, and Bribie which I don’t get to go to that often, you know? So yeah, that’s definitely on the cards to get up there and spend as much time as I can, just, you know, on Sunday the 19th of June, hanging out. But I’ve never been to Sandstone Point either. I’ve heard it’s really great venue that hosts lots of great stuff. So from my perspective, I’m so excited just to be able to play again, but also the people I get to see, what I reckon is a really great line-up, but a great show.

Cherrie Wilson: It’s an absolutely fantastic line-up. I was telling my partner last night about this interview and he was just over the moon, he said that’s it, straight up, we are going on. He’s a massive fan. So he tells me, I have to tell you that. And he told me to also invite you over for a beer. I said, “It doesn’t work like that, honey, but I will tell Phil what you said and that you’re a mad keen fan.” So if you see this crazy redhead in the crowd waving, you’ll know who it is. So what are your plans for the year? Are you going to be doing more solo tours or will you be doing more with Grinspoon?

Phil Jamieson: Yeah, so basically at this stage, I’m actually going to Tasmania to do some Grinspoon stuff. We go to the Botanic gardens in Hobart Sunday, the 20th, then I’m going to Sydney to do a solo show for a corporate, the Australian Whiskey Awards of all things. Then I’m going to Melbourne to do some recording solo and I’m doing some shows in Victoria solo. I’m coming back and doing a little bit more solid stuff like Brisbane and Sydney. Then I’m starting this tour called the” The Stones’ Sticky Fingers,” which I’m touring with Adalita Tex Perkins and Tim Rogers, we’re doing Rolling Stones through April And then that goes through to May. I start the spring-loaded Tour in May, back with Grinspoon, so if you’d asked me this question at this time last year, there would be nothing. I would have said I had all this stuff happening, but nothing is actually ended up happening. So for me to be able to reel off a bunch of dates for me personally, it’s so exciting because I get to do what I love to do and hopefully people come and watch.

Cherrie Wilson: I have no doubts that they will come and watch you. On another note, I see you have done some work in the theatre. Phil Jamieson: Like a few years ago, I did a great production tour of the country, it was 2018, I think, maybe 2017, 2018, I did about a hundred shows of theatre, which was really fun. It’s a different beast though, to rock and roll because as you spend, you know, four weeks in the one city and you’re doing eight shows a week. So, you know, you’re doing Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday. So there’s like, a lot is going on with theatre. But I learned incredible amounts weirdly at my age. To learn discipline at that age. Because I was like, you know, rock and roll is all about rebellion and whatnot, but to be able to do that amount of shows every week for that amount of time was, you know, was challenging.

Cherrie Wilson: I would imagine you would have to be incredibly fit for that too, to keep up that type of routine as well.

Phil Jamieson: You do. At the time I was also still touring with Grinspoon in Brisbane. I was going here and there, coming back and then, yeah, so a lot was going on, with that, you know, I didn’t even think about it because, in this industry, you just take the work. That was also incredibly challenging for me to step into a theatrical role as well. And fortunately, or unfortunately, depending on how you look at it, it’s translated over to Grinspoon so now I’ve got costumes and all this stuff. I’m like, that’s my costume, don’t even look at it and needs dry cleaning before I walk on stage. No, I’m not that difficult, but it is. I think there’s a lot of lessons to be learned from the discipline of theatre and how to bring a show every night. Sometimes twice in one day, that is on the same standard and have the same, you know, intensity. So yeah, I loved my time in theatre. I’d do it again in a heartbeat, so much fun.

Cherrie Wilson: Not a fan of the headshots I have heard?

Phil Jamieson: Pretty funny, right? Everyone that I was in that production with their headshots look, nothing like them as people, I was like, this looks nothing like it really, you know, the soft-focus, the makeup, I was like, this looks nothing like you do in real life, but I get it. That’s part of the game, you know, and that’s part of trying to audition for stuff and doing what you need to do. But, yeah, the theatre thing was a hell of a lot.

Cherrie Wilson: And as I said, I did a bit of stalking and I do have to say, I loved your Darth Vader Puppet you put up for competition as a kid in Oakey.

Phil Jamieson: Well, they disqualified me from their Oakey show. I’m from Sydney originally. My parents moved to the back of Burke when I was five. Then from Burke, we moved to Oakey. That was when my Dad was a farmhand on the Darling Downs there for a couple of years. Then I moved back. So I only lived in Oakey for two years. During that time I discovered my love of breakdancing. The disqualification from the Oakey show was for allegedly getting help with my papier-Mache Darth Vader puppet, which was obvious that I did at all. It was looking completely terrible, but they thought I had help from my parents. So anyway, I mean, Oakey show organisers, if you reading this, I want to be reinstated as the winner for my papier-Mache Darth Vader puppet, thank you very much.

Cherrie Wilson: We’ll see what we can do there. I come from Warwick originally, so I know the area quite well.

Phil Jamieson: The biggest thing that happened, I remember this is a kid, the biggest thing that happened in Oakey was AG-Quick. It was the big weekend festival of agricultural equipment that everyone went to and I thought it was like Disney land. I was so excited to go there with my dad, I said “Dad I’m going to AGQuick, it’s going to be sick”, but no disrespect to AG-Quick, it’s not for a five-year-old kid. It’s all about agricultural equipment, I’m like, this is not fun. But yeah, also I remember the Oakey show with the clowns and that kind of stuff. There were fond memories about Oakey, but yeah, only a short period of time when I was there with my dad as he was farming there.

Cherrie Wilson: So we could only claim you as a Queensland for two years?

Phil Jamieson: Yeah. So I’m fully blue and will be forever. And that’s the way it is, but Queensland has been amazing. My wife’s from Queensland and also, Queenslanders have been incredibly kind to the band. We started touring there in the midnineties up and down the coast. We supported the band called the Screaming Jets and would go up and down that coast, we’d drive from Cairns to Brisbane and back. And we played Bundaberg and Rockhampton and everywhere along there. The support we got really early on from your state was just tremendous and it’s continued to this day. It is 25 years down the track, so to come back and play and you know, there are a few wrinkles, there’s a couple of grey hairs, but I’m so excited. I love playing music. And especially with this incredible line-up of such great acts and really the point I want to make about Spring-Loaded is that these acts wouldn’t be around if they weren’t good. Like these guys have got game and they’re really good live and there’s no way they’re not gonna deliver, there are so many great songs, You Am I alone, then add that with Regurgitator and Jebediah, there are so many great songs, it’s just going to be amazing.

Cherrie Wilson: I swear it’s like my playlist from my life before kids when I wasn’t listening to the Wiggles and the shows the kids liked. It’s really funny because my kids, now that they’re older, they listening to the music that I grew up with. They really have embraced it because to be quite honest, the music that’s coming out now for their generation has doesn’t have the depth, ballads and beats that we had. Especially, my son, he’s right back into the eighties and nineties, that sort of thing. Then my oldest daughter loves grunge and was trying to tell me all about Nirvana, I had to have a bit of a laugh, but yes, good music, it doesn’t age.

Phil Jamieson: Yeah. I think that’s my point. So these bands wouldn’t be around playing if they didn’t stand the test of time. I love these acts myself personally so I’m just over the moon about playing and, you know, number one, like just being able to travel again and being onstage with fans. It’s very, very exciting.

Cherrie Wilson: So when you guys all play together, do you all have an after-concert party? Between yourselves where you sit down and have a bit of a jam?

Phil Jamieson: I’m a bit of Batman. These shows I usually bounce pretty quickly after I play. There’s usually some shenanigans and hi-jinx after the gig, which I don’t really get into. So I often will leave pretty much straight away and go and find something delicious to eat late at night. Because I’m starving after being on stage where we run around for an hour and a half. So, you know, we’ve done over a thousand shows as a band. So we’ve been through, a fair bit of ups and downs over the years, but now it’s a lot more balanced these days and all I know is that I’ve got to get bloody fit for them with so much running around to do. I enjoy the challenge, but yeah, a lot is happening.

Cherrie Wilson: Well, I can certainly say that you will most definitely be more than welcomed up here and we all cannot wait to see you play, I have no doubts that it will be completely packed and we will all be looking forward to a fantastic show.

Phil Jamieson: Thank you so much and thanks for your time. And yeah, I can’t wait to get back. Have a great weekend and I’ll look forward to getting out to Bribie Island real soon.

Helping Young People

The Editor Cherrie Wilson
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Helping Young People

IN THE PAST FEW WEEKS (PRIOR TO THE COVID LOCKDOWN!) I MET WITH SOME INSPIRING YOUNG PEOPLE WHO HAVE BEEN CHOSEN AS LEADERS IN THEIR LOCAL SCHOOLS.

I’ve also recently met with some amazing teenagers at the Lions Youth of the Year events and two young ladies who earned the Queens Scout award.

I always enjoy listening to young people talk about the jobs and careers they would like to have in the future and it’s my job to help make that happen.

Yes, leaving school and entering the “real world” is much more difficult now than it was when I left school after Year 10 and walked straight into a job.

And for young people on Bribie Island, getting to a workplace or university etc that is not on the island can be an extra challenge when you factor in travel.

Youth employment has been hit hard by COVID-19, as they are over-represented in industries that have been heavily affected by health restrictions, such as Accommodation and Food Services and Arts and Recreation.

But there’s some good news too. Right now, there are literally hundreds of jobs available on farms in the area – including at My Berries and Sun Ray.

Contact them directly or contact Harvest Trail in Caboolture for info: 0437 211 731 or email: [email protected]

I have also spoken to quite a few local employers who say they have positions available but can’t fill them! There is demand out there for all sorts of different skills across many different industries.

Federal Government Initiatives like the JobMaker Hiring Credit, the Boosting Apprenticeships Commencements wage subsidy, and the JobTrainer Fund are all helping get young people into jobs. The JobTrainer Fund provides for around 300,000 free or low-fee training places to help school leavers and young job seekers gain the skills they need to get a job.

Participants can choose from a range of accredited diplomas, certificates and short courses for “in-demand” industries like health, aged and disability care, IT and trades.

Visit myskills.gov.au/jobtrainer for details

The Jobmaker Hiring Credit provides an incentive for businesses to employ young job seekers aged 16–35 years; and we are encouraging employers to take on more apprentices and trainees through the Boosting Apprenticeships Commencement wage subsidy.

These programs are working. The national unemployment rate in February dropped to 5.8 per cent – and more than 40 per cent of those 88,700 new jobs went to young people. Youth unemployment in Queensland is still unacceptably high, at 15.1 per cent, but it too is trending down.

One of the reasons for this high figure is because younger people tend to move between joblessness, training and working, and are more likely to enter temporary and insecure employment.

“But if there are any young people who are really desperate to find work, but can’t, please contact my office and they may be able to help.” Email [email protected] or phone 5432 3177. – Terry Young, Federal Member for Longman.

Bribie Island Lions Columbarium & Memorial Gardens

The Editor Cherrie Wilson
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Bribie Island Lions Columbarium & Memorial Gardens

CONDUCTS ITS 1000TH INTERNMENT

As the water table on the island is too high to allow for a Cemetery to be set up, a member of the Bribie Island Lions Club proposed that the erection of the Columbarium and Memorial Gardens should become a project of the club. In 1988 a request was made to Caboolture Shire Council for a suitable sight. In November 1989 the club was granted one Hectare of land on First Avenue to construct the memorial gardens. With Council Approval in March 1990, a committee of four Lions members put the plans into operation. The plans consisted of a parking area adjacent to a circular pathway with seven columbarium walls radiating from it in the 9 o’clock to 3 o’clock area similar to the Australian Rising Sun Badge. By the 25th November 1990, it was all ready to accept the first Ashes. Early 1991 the first ashes were interned. On Monday 22 February 2021, the Bribie Island Lions conducted their 1000th internment.

In loving memory of Mr Kevin John Carlaw R.I.P. With the months of non-travel due to the COVID Pandemic, today you were interned next to your loving wife Patricia Fay Carlaw. Lion’s Member Genie Kahler conducted the service with your daughter Melinda Cartwright your son-in-law Michael Cartwright, granddaughter Georgia Cartwright, grandson’s Mitch & Bryan Cartwright. Finally being able to travel to Bribie Island Queensland and pay their respects was, Son Phillip Carlaw and grandson Chris Carlaw from Jamberoo NSW. Melinda said this would never have happened without her brother and son being present.

Melinda said that everyone was enjoying the sun as you loved the sun and it was shining bright for you today. “A bit over two years and Mum & Dad are back together looking after each other again. Dad’s gone fishing and Mum’s line dancing with the stars. May you both be happy again”.

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