My husband and I were both what was termed “frying pan fishermen”, meaning if you can’t eat it; don’t bother trying to catch it. Not for us big game fish, but small sweet winter Whiting, Bream, Flathead, and Moses Perch. The occasional Flatfish we caught, such as Sole or Flounder, generally went to my mother-in-law as a form of rent. I loved the little chopper Tailor which Don and I caught off the beach with a rod. They needed bleeding, but that was no hassle.
When they were in the bucket, one had to keep an eye open for greedy Pelicans who would attempt to steal them whilst we had our back to them and were making the next cast. The leaky boat with heavy oars that I had to bail while Don fished was replaced by an aluminium boat known as a “tinny”, complete with a motor. This meant that we could both fish, and when the children reached the advanced age of three and four years, fishing became a family affair.
Don would use a light rod, while the children and I would use hand lines. They soon learnt to feel when a fish was biting at the end of their line, and even to recognise what kind of fish it might be. Soon they could manage their hand lines without getting them into incredible tangles, and to both bait their hooks and remove the fish and place it in the bucket in the boat where our catch was kept. Even while young, they would help us to collect bait.
We discovered the best spots to pump for yabbies (Ghost Shrimps). Don and I would pump vigorously with our yabby pumps until we had four or five yabbies out of their hole and on the surface, and the children would follow us, picking them up and never complaining about the occasional nip. When older, they learnt how to use a rod and line, the art of rod binding, the safe use of a knife, and how to rig up their lines.
My daughter was just as an enthusiastic student as any of the boys who joined Don’s tutorials. When our children had grown up and gone to the big smoke in search of fame and fortune, it was Don and I alone that went fishing. There was nothing more wonderful than to be out in the early morning on a mirror-like sea heading for “our spot”. On the way, we would keep an eye open for the Dolphins, Turtles, and Dugongs that were common in those days.
When we were in the “right place” we began our drift, baiting our hooks with squid, worm, prawn, yabbies or whatever the fish seemed to be biting on. Generally, it was Winter or Diver Whiting that we were after; not big fish, but delicious. As I told my brother-in-law who came from the Northern Territory and would boast of the Barramundi he had caught up there, “Any fool can catch a big fish, but it takes skill to catch the little ones”.
On a good morning, we could catch a hundred or so of those delicious little fish within a couple of hours, and then it was time to head for home where the real work would begin. First the scaling, then the filleting, then the belly boning so that each fillet would be guaranteed to be bone free. When completed, I would begin to pack for the freezer, leaving some fish fresh for the evening meal.
Last, of all, I took the skeletons to the beach and threw one or two into the sea. The Seagulls were the first on the scene. Their cries attracted the notice of other birds, and it was not long before we had Terns and Pelicans joining the “green” clean up. On one occasion when my husband was feeding the Pelicans in this manner, one crafty Pelican crept up behind him, and on a backward swing took a bite out of his hand, gaining both fish and flesh.
We got to enjoy the fruits of our labour later when the fish hit the fry-pan and were then served on our plates, along with lemon juice from our own lemon tree. Surely this was the food of the gods!
Basil is a leafy and fragrant herb that grows beautifully in full sunlight. Basil loves moist but well-drained soil and requires lots of pruning when it’s in full season. When a branch of your basil has seven or eight leaves, it’s time to give it a prune to allow for new growth. Basil works well in Italian dishes and can be made into pesto pasta sauces or added to salads.
Summer is not ideal for coriander to grow but spring, winter, and autumn should see your coriander plant in full bloom. Coriander plants like sunny spots in the garden, well-drained soil, regular watering and fertilising. When embarking on a journey to learn how to grow herbs in pots, coriander is your go-to. While it also grows well in the ground, coriander makes for an excellent container mate for other plants and herbs. Coriander is a pungent herb that complements Indian and Asian dishes.
Rosemary is arguably the easiest herb to grow. If you plant it in a good spot, it will provide you with more rosemary than you’ll ever be able to cook with. Rosemary plants can grow quite tall and wide but can still live happily in large pots and containers. It can survive well in hot and dry climates so be careful not to overwater or over fertilise it. Rosemary is a hearty herb that works well with winter foods like soups, stews and baked potatoes.
If you want to discover how to grow herbs inside, or more importantly, what herbs are easy to grow inside, then look no further than parsley. Not unlike other herbs, parsley flourishes in sunny areas, but it’s a hardy, versatile herb making it one of the easiest herbs to grow in the kitchen. There are two basic varieties of parsley – flat-leaf and curly. Both are excellent for cooking, particularly in Italian dishes, and both will grow well in most gardens or containers. Parsley likes to be planted in spring and needs a moderate to low amount of water and fertilisation.
While Lavender isn’t technically a herb, it’s still a wonderful plant to grow as a part of an edible garden. You can use it for baking, making your drawers smell sweet and adding fragrance to bathroom products. Lavender loves the full sun so make sure you can accommodate its needs before you plant it. Lavender likes a well-drained pot but give it lots of water at least once a week. If your lavender is growing well it will need pruning regularly to keep it under control – lavender thrives under the right conditions so, make sure you keep an eye on it.
Chives like the cold weather so winter is when you’ll get the best out of your chive plants. If you plant chives under the right conditions, they can overwhelm your garden so make sure you keep an eye on any neighbouring plants. Chives love full sun, cool weather and moist soil that’s fertile and well-drained. Chives are a delicious addition to winter soups and are also fantastic when stirred into dips and sauces.
Fragrant and fast-growing, mint is an easy-to-grow and very useful addition to an at-home herb garden. Mint likes a nice mixture of sun and shade and thrives well in gardens, pots, and containers. Make sure you place mint plants about 40cm apart to allow for rapid growth and to discourage the roots from overcrowding. Mint can be used in a variety of different dishes including salads, stir-fry’s and even in hot drinks.
Clubs around the world take part in international service projects, in a global effort to bring peace and international understanding to the world. Most Rotaract activities take place at the club level, usually every two weeks, which feature speakers, special outings, social activities, discussions or visits to other clubs. Club members get together on designated days for service project work, social events, or professional/leadership development workshops.
For Year 11 students National Youth Science Forum gives an opportunity to visit a large variety of Australia’s leading scientific facilities and talk to many of our top scientists. The Rotary Adventure in Citizenship Program is an intensive but fun-filled week-long program that is run in partnership with the Parliamentary Education Office.
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