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Unlock Radiant Skin with the Power of Mint!

Imagine inhaling the invigorating aroma of mint—it’s like a refreshing breeze for your senses! Now, picture your skin being pampered with this delightful herb. How fabulous would that feel? Mint isn’t just a flavour for your favourite gum or tea; it’s a hidden gem in the world of health and beauty!

For centuries, mint has been revered for its remarkable properties. From the ancient Egyptians to the Romans, this herb was valued not just for its scent but for its incredible benefits. Fast-forward to today, and you’ll find mint featured in a plethora of beauty products, from shampoos to luxurious moisturizers. Dive into the rich history of mint and discover how it connects us to a potent force for enhancing health and beauty.

When browsing beauty product labels, keep an eye out for “Mentha piperita” or “Mentha spicata”—the scientific names for peppermint and spearmint, respectively. These varieties are among the stars of the mint family, and their benefits are nothing short of amazing. With over 30 species in this family, choosing the right skincare with mint is like picking the best treasure in a bounty!

Mint is not just a pretty face in skincare; it’s a powerhouse! You’ll find it in creams, toners, body lotions, and invigorating face masks. From mint juice to mint oil, this herb can be transformed into various beauty treatments when combined with other natural wonders like lavender, chamomile, and aloe vera.

But wait, there’s more! Mint’s refreshing properties make it a favourite ingredient in shampoos, lip balms, and mouth rinses, giving you that exhilarating burst of freshness.
Yet, its true magic unfolds when it comes to skincare. Mint acts as a soothing anti-pruritic agent, calming itchy or irritated skin. Do you have pesky mosquito bites? Mint can help
heal those, too! Just remember, as with any ingredient, always perform a patch test since some may be allergic.

Did you know that mint oil is another secret weapon against bothersome blemishes? With its natural astringent qualities and high salicylic acid content, it helps fend off acne by unclogging pores and allowing your skin to breathe. Imagine a world with fewer pimples and clearer skin—mint could be your ticket!

The benefits don’t stop there—mint may even have cancer-fighting properties! Rich in perillyl alcohol, studies suggest it could help prevent skin cancer cells from forming. Talk about an amazing ally for your skin and health!

MINTY FRESH SKIN TREATMENTS YOU CAN’T MISS!

Not only does mint smell delightful, but its versatility in skincare is absolutely
captivating! Whether you prefer commercial products or the DIY route, incorporating mint into your routine is a game-changer. There are a variety of skin cleanser products that contain mint, or you can make your own using fresh mint leaves.
Why not whip up your own mint facial mask at home? They’re especially great for oily skin and can be made by mixing two tablespoons of fresh mint with oatmeal and yogurt.

Slather it on your face, relax for 10 minutes, and rinse off with warm water to unveil a revitalised complexion.

Cleanser products infused with mint are also a fantastic choice. They work wonders as astringents, shrinking skin tissue and reducing oiliness. The options are endless, and the benefits are undeniable!

If you visit a spa, you’ll likely find that many treatments include mint. Despite its health benefits, spas mostly use mint for its scent, which many people find relaxing and soothing. It’s often combined with other natural scents, such as lemon or lavender, for body and face treatments.

So go ahead! Dive into the wonderful world of mint and let it transform your skincare routine into an exciting adventure toward healthy, glowing skin!

Congratulations Ron Lett unwavering service to others!

Ron’s remarkable compassion and unwavering commitment to our community have earned him the distinguished honour of Life Membership, celebrating his two decades of dedicated service to the Probus Club of Bribie Island. Over the years, he has gracefully taken on a variety of pivotal roles, including his esteemed tenure as President during the 2015/2016 term, along with serving as Secretary in both 2006 and 2008, and as Tours Catering Officer.

His leadership has been vital in the planning and execution of numerous club events, from cheerful BBQs that bring members together to delightful morning teas filled with camaraderie and laughter. With an impressive 19 years spent honing his catering skills and 16 years devoted to organizing morning tea gatherings, Ron’s contributions have become a cherished tradition within our club.

Beyond the organizational aspects, Ron has demonstrated profound care and concern for our club’s oldest members. He has tirelessly provided essential hospital transfers and warmly hosted birthday celebrations, showcasing his genuine commitment to fostering a supportive environment. His steadfast dedication and heartfelt service undoubtedly make him a truly deserving recipient of the Life Membership, a testament to the lasting impact he has made on all of us.

Vegie Pizza Roll Ups

Prep Time:
5 mins. Cook Time: 15 mins. Yield: 8 1x

Description
Super easy to make and packed with mixed vegetables, these Veggie Pizza Puff Pastry Roll Ups are sure to go down a treat with the whole family!

Ingredients
150g / 5oz mixed frozen veg
320g puff pastry (1 sheet)
75g / 2.5oz tomato pizza sauce
100g / 1.5 cups grated cheddar cheese
1 egg, beaten
1/2 tsp dried oregano

Instructions
Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
Place the frozen veg into a large bowl or jug, cover with boiling water and cook for 1 minute in the microwave. Drain completely and allow it to dry on some kitchen roll to absorb as much water as possible.
Roll out the pastry and spread the tomato pizza sauce on top. Sprinkle on the cheese and finally add the vegetables.
Starting with the shorter side of the pastry, start to roll the pastry up, keeping it as tight and compact as possible. Once it has all been rolled up, cut it into 8 and divide them between the trays.
Brush with a little egg wash

Why That Bribie Street Name?

Most readers know the major street names on Bribie but may not know how or when they were named. Everyone knows FIRST AVENUE, which was built in 1923 as a sand track for basic visitor transport from the Jetty to Ocean Beach 110 years ago. Bribie was developed as a Company Town, and the first road was originally named Campbell Avenue after the Director who paid for a Toll Road to be built. It was later renamed First Avenue.

WELSBY PARADE
This Bongaree foreshore street is named after Moreton Bay historian, politician, sportsman, and author who had a long association with Bribie and a holiday home here in his later years. He was a renowned fisherman, President of the Amateur Fisherman’s Association, and author of seven books on Fish and History. His last book, written in 1934, was about a fictitious character, “Bribie the Basket Maker”, a convict who he said lived with an Indigenous woman on Bribie …..but he later agreed it was not true.

AVON AVENUE
The main road at Banksia Beach is named after an old coal-carrying hulk named AVON, which was deliberately scuttled in Pumicestone Passage opposite Dux Creek in 1915 to protect Oyster leases from southerly weather. Many Oyster leases in the passage belonged to James Clark, who owned the whole of what is now Sandstone Point. Mud worms wiped out the Oyster industry, but the rusted Avon wreck is still visible at low tide as a reminder.

BANYA STREET
When the new settlement of Bongaree was surveyed in 1912, it was suggested that it be named BANYA after a nearby aboriginal Oyster Camp. The Lands Dept. did not adopt this name, but it decided to call it Bongaree to honour the Sydney aboriginal who first came to Bribie with Matthew Flinders in 1799.

FOSTER STREET
It was named in the first Bongaree subdivision for Fred Foster, a Dugong fisherman who camped on the nearby creek in the 1880s. There, he processed Turtles and Dugong for oil and blubber.

GOODWIN DRIVE
The road from the main shopping centre to the new Satellite Hospital. After the Bongaree Jetty was built in 1912, it was twelve years before the first road was built to Woorim. The only place to buy alcohol for the first 27 years was at the restricted Bowls Club license or on the Steamship Koopa when it came to Bribie. The Hotel Bribie was built by brothers John & Patrick Goodwin in 1939, which is where Goodwin Drive comes from. The architect designed a modern Hotel with its own Powerhouse and water supply. When Bribie became a military base in World War 2, the Hotel was occupied by the Women’s Army Service, and the liquor license was moved to a small cottage named ASCOT on the corner of Banya and Foster Streets, which is no longer there. John Goodwin was later appointed Caboolture Councilor and worked hard to get town water and electricity to the island. When the Tug Co. stopped running the Koopa to Bribie in 1952, John formed the Moreton Bay Development Co. to keep the Koopa operational, but it soon failed. The Hotel was later renamed Blue Pacific.

RICKMAN PARADE
This runs behind the sand dunes north of Woorim and was named after Joe and Doreen Rickman, who bought land in 1957 and came to live in 1960.

Joe Rickman was an airman who had flown the skies over Bribie calibrating aircraft instruments and went on to tun an electrical contracting business in Melbourne. In 1960, the Rickman’s moved to what was then “The Esplanade” at Woorim. In those days, there were major problems with shifting sand dunes blocking the road and the house. The Rickman family home was raised up to escape the encroaching sand using salvaged telegraph poles after the phone line had been put underground. Doreen sponsored many aboriginal children to enjoy a holiday with them and spent 15 years on the School Committee and the Ratepayers Association campaigning to stop sand mining on Bribie. Joe Rickman became a member of the Shire Council, and the Esplanade was renamed Rickman Parade to honour their service and achievements.

SOLANDER ESPLANADE
Several streets at Banksia Beach foreshore relate to the voyage of James Cook on the Endeavour in 1770. However, Cook did not come anywhere near Bribie Island and was way out to sea when he sailed past here. A developer chose the street names, and Daniel Solander was an assistant botanist working for Joseph Banks, who had many things named after him. Daniel Solander was born in 1733 in Sweden, the son of Rev. Carl and Magdelena Solander.

COTTERILL AVENUE
Lilly Cotterill was Alfred Hall’s niece, a Grocer in Brisbane who opened the first shop at Bongaree in 1918 with Artie Bestman. Hall and Bestman both have streets named for them. Wilfred and Lilly Cotterill and their daughter Muriel, aged 8, came from Nottingham, England, in 1924 and initially set up a small shop at Woorim. Wilf then managed Hall and Bestman’s farm on what is now Cotterill Avenue. He was known as the Melon King, growing vegetables and raising fowls and ducks for sale and eggs.

The family turned to dairy and pig farming, which proved very successful. They thrived and supplied the island with milk, meat, fruit and vegetables. A lot of produce helped stock the Hall & Bestman store. Wilfred eventually purchased Hall’s share of the land and ran the property with up to 50 cows, but Dingoes were a big problem, and calves had to be penned when firstborn. Wilfred delivered fresh milk by horse and cart. By 1930, Hall and Cotterill held the lease, and Wilf cleared more land and erected buildings. During World War 2, he supplied fresh milk to the military forces stationed on Bribie Island and Toorbul Point. By 1950, the lease was converted to freehold, and Wilf Cotterill became the sole owner. The remaining land was subdivided and became the Cotterill Estate. The original Cotterill farmhouse remained on a block of land between Cotterill Avenue and Hall Avenue until 2008, when it was demolished to make way for units.

BOYD STREET
Boyd Street at Woorim is named for Geoff Boyd, a shareholder in the Brisbane Tug & Steamship Co., a prominent citizen and owner of Motel Bribie. The new Motel idea involved several small houses on land bordered by First Avenue, Blaik Street, Oxley Way and Boyd Street. A large weatherboard house and several fibro huts, with typical prewar cladding. Geoff Boyd was active in the Ratepayers Association, Chamber of Commerce, Bribie Succession Movement and Chairman of the Appeals Committee. Television transmission started in Brisbane in 1959, and Bribie got excellent reception, so Geoff Boyd bought two TV sets to hire for his Motel guests. Soon after, he was summoned to appear in Caboolture court for not having TV viewing licenses. Boyd, with the support of Shire Chairman Frank Unwin, fought and won the case on the basis that the Federal Government had no such rights, and soon after, the Government discontinued TV viewers’ licenses.

MORE BRIBIE HISTORY
Historical Society meetings are on the second Wednesday of each month at 6:30 pm at the RSL Club, and visitors are always welcome. The first meeting for 2025 will be on Wednesday, 12 February. See more stories & photos of Bribie’s history on the website Bribiehistoricalsociety. org.au and Blog http://bribieislandhistory.blogspot. com. or contact us at bribiehistoricalsociety@gmail. com

The Bribie Islander Gloss Magazine February 21, 2025 Issue 233

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Issue 233 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, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.

The Bribie Islander Gloss Magazine February 6, 2025 Issue 232

Issue 232 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, organizations, 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 – January 24, 2025

We’ve seen fairly standard summer fishing so far this year. There has been a big variety of fish caught, lots of them just a little too small to keep but enough really nice ones to keep us interested. Great for families on school holidays, when it’s all about the fishing and everything is going back in anyway.

The weather bureau is still talking about the “possible onset of La Nina,” which brings frequent rains and stormy weather. Well, it looks like La Nina weather already—only six days of the first twenty in January have been rain-free, almost all have been fairly overcast, and most of our strongest winds are coming from the north.

The rains have been regular but not often heavy enough to flush out the creeks, so the flathead has gone off the radar a little. We have still been getting the very occasional biggie, but they’ve been hard to find lately, although there has been some luck using lures. The water being very warm (more than 27 degrees), fishing for flathead on the sandflats hasn’t always been successful, although that’s where you’ll find them on the cloudy days. It was a miserable, wet, windy day when Dave and Charlie caught a 60cm flathead just north of Turner’s Camp. They also brought in three 30+cm bream. Further up the Passage, there have been some good flathead catches around the mouths of both Elimbah and Bullock Creeks, but there haven’t been many reports from further north. Reggie and Levi had a couple of trips to Bribie over January and spent most of their time fishing. They’d scoot up to Mission Point to get a bucket of yabbies, but they weren’t having much fun up there, so they’d then come down south of the bridge for a better time of it. The best baits for flathead have been small prawns, squid and pilchards. Try to buy small bait prawns – the quality of the larger prawns hasn’t been great, and small ones are definitely working better. A word of warning – it is illegal to use supermarket prawns as bait. You must buy prawns from a bait shop (or cast for them yourself) and use them locally – to protect our wild crustaceans from introduced diseases.

There have been good catches of bream near the oyster leases at the mouth of Ningi Creek as well as up among the mangroves – silver bream, grunters and tarwhine all tend to hang around there. Jeff and a mate had a few bream to take home recently after spending an afternoon between the Avon wreck and Ningi Creek. Jeff said that prawns were the only bait that was working for them.

Squid has probably been the most reliable bait through the summer – perhaps because there are so many youngsters flinging the rods around and squid stays on the longest! Guy and his family caught six very big bream (and lots of undersized ones too) up at White Patch, as well as a 70cm longtom and an 80cm shovelnose – all on squid.

White Patch is nicely protected from the north/easterly winds and there’s been plenty of undersized fish there, as well as keeper snapper, bream, grassy sweetlip and the occasional trevally, but be wary – the Wright’s Creek marker is still missing, and you can find yourselves sitting out the low tide if you go in too far.

The deeper water in the middle of the Passage and around the bridge is holding lots of grassy sweetlip and moses perch, as is usual over the summer. The tidal run through that part of the Passage is strong, so try to choose a period of time over the change of tide if you want to anchor up. There has also been some good snapper around the bridge, as well as around the ripples at Pacific Harbour.

Try drifting from the bridge on a falling tide towards IGA supermarket, about 100 metres off the shore of Bribie, or use the rising tide to sneak over the weed beds west of the second green marker. Evan and Tamara found a spot they liked – “on the line between the second green and the IGA, in 34 ft of water”. Tamara said pilchards were the only bait working for them – mullet, prawns and even fresh yabbies failed to bring in the fish. They had a great time with a variety of fish – most of them undersized but enough keepers to feed the family; then “the catfish came in, slimed up our gear, ruined the fishing”, so they gave it up. Richard, too, was at the second green marker earlier in the month, during a spot of lovely weather and just after the high tide, when he hooked up an 85cm cobia! If you’re land-based, Airforce Park on a falling tide and Buckley’s Hole on a rising tide – always worth a try!

The Bribie Islander Gloss Magazine January 24, 2025 Issue 231

Issue 231 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, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.>

The Bribie Islander Gloss Magazine December 13, 2024 Issue 230

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Issue 230 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, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.>

The Bribie Islander Gloss Magazine November 29, 2024 Issue 229

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Issue 229 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, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.>

The Bribie Islander Gloss Magazine November 15, 2024 Issue 228

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Issue 228 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, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Fishing Report – November 1, 2024

Snapper are still running red hot, with predictable catches being the norm. Most anglers are catching their bag limits in one or two hours of fishing. Bigger baits are producing bigger fish, with fillets of Bonito, Mackerel, Tailor and Mullet all The passage is always reliable for breadand-butter species. B

en and his daughter Ella had a great father-and-daughter day floating around the passage, accumulating a great mixed bag with a couple of crabs in the mix. As the water starts to warm, crabs are starting to move about. It’s a good working well. Prawns and Yabbies have also managed a couple of reds and are great fun on light gear. Filleting fish to eat is sometimes harder than it looks, with blunt knives being a large part of the problem. If you are struggling to remove time to start dropping pots. The biggest whiting is going 415mm, which is a cracker.

Any combination of bait will work Yabbies, prawns, worms or a fillet of a pilchard; mullet will see you come up tight. It’s worth trying to come down on your line class to 6lb and, even better, 4lb line, which is a good fillet, remember whole fried fish is delicious. Score sides of fish, rub in salt and dust with corn flour. Pan-fry in light oil until the flesh is white and firm. With absolutely zero waste as bones are easily removed almost invisible to fish, resulting in a lot more hookups. Rods with a slow taper are quite whippy and allow the fish to run without breaking the line. A 1000 to 2500 reel with a smooth drag is all that’s needed to catch a quality feed of fish.

Flathead has been on the chew, and larger than average fish have been caught. The next generation of anglers is already putting us on notice with great catches. I’m always impressed by how young anglers can master catching fish with ease, and it won’t be long before they outfish most of us. Jett once again has managed a 56cm flathead on a lightly weighted pilly, And Ella managed for some a fish of a lifetime, landing a 79cm flathead on half a pilchard. Ella’s flathead was perfectly supported for a quick photo before being safely released back into the passage. Great effort, guys.

Winelander – November 1, 2024

Has it actually been ten months since Christmas? I know as you get older, the months seem to get shorter, and time flies by, but here we are looking at November with the Race that stops the Nation, followed by Christmas and then the New Year. Wow, it’s time to start planning the drinks to stock up on to make these events special.

Champagnes

Champagnes come in different styles, but Brut is the most popular, and Australia, being the sixth largest product consumer, is always a great choice. The Melbourne Cup, Christmas and New Year can only get better with a glass of bubbles to get the celebrations underway. My favourites include Mumm, Piper Heidsieck, Tattinger or Moet, Chandon, and Veuve Clicquot. Right now, Liquorland has Royal Montcourt Brut Grand Cuvee at $40, and that price should get the party going.

Sparkling Wine.

The Australian equivalent to Champagne is the House of Arras in Tasmania, and nowadays, the costs are equivalent to Champagne. However, winemaker Ed Carr makes this possible if you want the best and prefer to support the local industry. For something from left field, serve a Seppelt Sparkling Shiraz; this could be the day’s talking point, available in non-vintage or vintage, an absolutely excellent wine. There are a number of Sparkling Shiraz on the market, a good alternative with the turkey at Christmas, and it’s an Australian classic made by a Frenchman using Methode Champenoise in the 1800’s.

New Zealand and Australian Sauvignon Blancs

The perfect wine to enjoy on a hot summer’s day, especially with shellfish such as oysters natural with a sprinkling of lemon juice over them. A recipe of ours entails covering each oyster with a slice of smoked salmon, a dob of sour cream, a topping of caviar and finishing with a squeeze of lemon juice.

Right now, Liquorland has The Ned and Rapaura Springs on special. BWS have Cape Campbell 2 for $24 and Kim Crawford 2 for $30 Australian Sauvignon Blancs are totally different to New Zealand wine and are more of a classic dry white style; try a Sauvignon Blanc from The Adelaide Hills or Margaret River; again, any food that carries a lemon dressing will suit. As with the New Zealand wines, these wines don’t particularly age well and are best drank young and zesty, so anything with a 2022 vintage and 2023 vintage will be drinking well. If you can find Wicks Estate at Dan Murphys, you will be surprised it is a very good wine; BWS also have Nepenthe Adelaide Hills at $19 and an old classic Western Australian blend, Evans and Tate Classic Margaret River Semillon Sauvignon Blanc at $16.

Riesling Australian

Riesling offers a wine style at prices that are probably not much more than twenty years ago, and because of the citrus characters of the wine, matching them with oysters with a lemon dressing or almost any white fish dish and chicken is a perfect match. Riesling grows well in every State regardless of climate. However, The Clare Valley, Eden Valley, and Barossa Valley in South Australia, plus a very good one from The Coonawarra with the Wynns Coonawarra Riesling, The Great Southern in Western Australia is another area to look for. Other favourites that can be found locally are Jim Barry ‘W’, Jim Barry Watervale $20, Yalumba Y series $10 and Taylors Clare Valley $16.

Chardonnay

Still the most planted white wine grape variety in Australia, it produces many great wines and grows well in every State. Jacobs Creek Double Barrel Chardonnay is a good choice.

Fiano, Pinot Gris, Pinot Grigio, Vermentino

These are fairly new varieties worth a place on the table for lunch or dinner. They offer a difference from the more popular wines and are talking points about which wines tend to be.

Cabernet Sauvignon

This grape variety matches most red meat dishes, especially roast beef and steak. It also blends well with Merlot. The best regions for this grape are the Coonawarra and Margaret River. Taylors Clare Valley Jaraman Cabernet Sauvignon and Wynn’s Black Label Coonawarra Cabernet Sauvignon are a couple that will grace the table.

Shiraz

Australia’s favourite son, there is a style to suit everyone. They range from medium-bodied to full-bodied and are priced to match your wallet. It is grown everywhere, but the best regions are the Hunter Valley, McLaren Vale, and The Clare Valley.

Taylors Jaraman Clare Valley Shiraz is as good as it gets.

Cheers.

Philip Arlidge [email protected] Eduardo Galeano

We are all mortal until the first kiss and the second glass of wine. Anon. (or Philip Arlidge) Life is too short to drink bad wine.