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The Bribie Islander Gloss Magazine August 22, 2025 Issue 246
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The Bribie Islander Gloss Magazine August 8, 2025 Issue 245
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The Bribie Islander Gloss Magazine July 25, 2025 Issue 244
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The Bribie Islander Gloss Magazine July 11, 2025 Issue 243
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The Bribie Islander Gloss Magazine June 27, 2025 Issue 242
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The Bribie Islander Gloss Magazine June 13, 2025 Issue 241
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The Bribie Islander Gloss Magazine May 30, 2025 Issue 240
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The Bribie Islander Gloss Magazine May 16, 2025 Issue 239
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The Bribie Islander Gloss Magazine May 2, 2025 Issue 238
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Fishing Report – April 18, 2025
We are approaching the crossover with summer and winter species, so you can expect to catch Tuna, Mackerel, Emperor, Kingfish out in the Bay, and, as they start to show up in big numbers, Bream, Snapper and Tailor will be closer to the Passage.
Right now, we are seeing Mac Tuna in large schools along Woorim beach and in the Bay. For best results, use a 30-gram metal lure with upgraded trebles, or a single hook or 2 x Strong hooks, as you need to put a bit of hurt on these power packed fish. 15-pound braid with 20-pound leader is a good place to start with line selection.
Nylon lacks the ability to cast far as it creates too much friction though the runners of the rod. Cast into the feeding schools and hang on.
As the rains continue and the brown water stays, the mud crabs have been on the move out of the mangroves and onto the sand looking for food and a mate. With lots of reports of muddies being caught, sandies also don’t seem to mind the dirty water with lots of them being caught in the Passage. Tasty crab pickings all round.
Jett has enjoyed casting plastics along the foreshore for some nice athead using a 3.5gram jig head with a 100m plastic. Flathead don’t seem to be picky when it comes to the type of plastic. As long as they can see it, they will quickly engulf it.
Just slow down the retrieve to allow the athead to decide to take the plastic. Once again champ, great fish.
Easter is a time of celebration and tradition
Easter is a time of celebration and tradition, and in Australia, the culinary landscape during this season is vibrant and diverse. As families and communities come together to celebrate, the foods that grace our tables during Easter reflect both Australian influences and a nod to cultural heritage.
One of the most iconic symbols of Easter in Australia is, of course, the chocolate egg.
The commercialisation of this tradition has led to a delightful assortment of chocolates, from the classic Cadbury eggs to artisanal creations from local chocolatiers. These sweet treats have become a staple of Easter egg hunts, with children eagerly searching their backyards and parks for hidden treasures. While chocolate eggs dominate the scene, there’s also a growing trend towards using Easter as an opportunity to support local businesses that offer unique and high-quality confectionery Beyond sweets, the Easter feast often showcases seasonal produce, with many families opting for a hearty roast lamb or seafood platter for their main meals. Lamb, in particular, has deeprooted significance, often associated with the Easter story and symbolising rebirth and renewal. It’s typically accompanied by fresh local vegetables, which are in abundance as the weather begins to cool. Roasted potatoes, sweet potatoes, and a variety of greens often make their way onto the table, celebrating the best of local harvests.
In addition to lamb, seafood has become increasingly popular, especially in coastal regions. Many enjoy prawns and fish, reflecting the country’s rich maritime culture. Paired with lemon, herbs, and perhaps a refreshing salad, these dishes offer a lighter alternative to the traditional roast and highlight the diversity of Australian cuisine.
For dessert, pavlova is a perennial favourite. This meringue-based cake, often topped with fresh fruits like kiwi, passionfruit, and strawberries, embodies the spirit of Australian hospitality and is a refreshing end to any Easter meal. The debate over its origins—whether it was created in New Zealand or Australia— continues, but its presence on the Easter table is rarely contested.
In recent years, there’s been a notable shift toward incorporating more diverse and multicultural influences into Easter celebrations. With Australia’s rich tapestry of cultures, foods from different culinary traditions—such as Greek Easter breads or Italian Easter desserts—are becoming popular. This acceptance and integration of various cultural practices not only enrich our palates but also reflect the way Australians embrace their multicultural identity.
As awareness of sustainability grows, more families are seeking to make environmentally conscious choices for their Easter meals. This includes sourcing ingredients locally, minimising waste, and exploring plant-based alternatives for those looking to enjoy an eco-friendlier Easter feast.
Easter in Australia is a unique blend of tradition and modernity, characterised by delightful treats and hearty meals that cater to a diverse population. As we gather around the table with family and friends, it’s a time to celebrate not just the end of the egg hunt, but the rich culinary traditions that unite us as a nation, fostering a sense of community and belonging. Whether through chocolate, seafood, or pavlova, Easter foods in Australia continue to evolve while remaining deeply rooted in our shared culture.
The Bribie Islander Gloss Magazine April 18, 2025 Issue 237
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