When Ben and Kelly Phillips packed up their lives in Melbourne and moved to Hay in April 2023, they weren’t just changing postcodes. They were reclaiming time, sanity, and the simple joy of watching their four daughters walk freely down the street without constant supervision. The catalyst for their tree change was an unlikely one, COVID-19 lockdowns. “We wanted to get away from the rat race a little bit,” Kelly explained. “I kind of loved almost being in lockdown a little bit. It was hard, but it made us go, oh, hang on, there’s a lot of stuff that we do that we probably don't need to do.” For Ben, who worked in civil construction on major Melbourne projects including the Metro Tunnels, the daily grind was unsustainable. “I’d have to leave home at around four thirty in the morning and then get home about seven, seven-thirty,” he said. The couple’s commutes added two to three hours to their days, with Kelly frequently calling the school to say she was stuck in traffic and couldn’t make pickup on time. Their connection to Hay began a decade earlier through friendship. Kelly went to high school in Berwick with Sam Harrison, and the couple had been visiting the Harrison’s for years, wherever they lived around Australia. “We just kind of stayed in that same friend group,” Kelly said. When they attended a New Year’s Eve party at Fraser and Jenny Dwyer’s place during one visit to Hay, they met many of the people who would become their closest friends after the move. The decision to relocate happened almost by accident. “We were actually looking at buying or extending our current house or buying a new house in Melbourne,” Kelly said. “I didn’t want a bigger mortgage and I just joked to Ben, let’s move to Hay,” Kelly recalled. “He instantly agreed.” They briefly considered properties in high country Victoria but realised that spending another million and a half dollars on a property wouldn't actually change their lifestyle. “I’m not going to be home more in a different house,” Ben said simply. The financial calculation made sense, but their biggest worry was how their four daughters, India, Nyah, Sahara, and Alaska, would adapt to small town life. That concern evaporated on moving day. “The moving trucks were still there and a young Maggie Shields turned up to our front door and said, welcome to town, I believe one of your daughters will be going to school, would she like to come for a walk?” Kelly said. “My Melbourne brain was like, yeah, should we let her walk off?” When their daughter didn’t return for hours, Kelly and Ben started to worry. “The sun starts going down, so we start freaking out,” Ben said. “I said to Kelly, look, this is probably the dumbest thing here, let’s not start freaking out yet.” Another girl’s mum eventually dropped their daughter at the front door. “That was our welcome to country," Ben said. Each of their four daughters had similar experiences on their first day of school. “Each girl, when the first day they walked into school, had a little welcome party of kids that took them off," Kelly said. “We didn’t expect that. Our biggest worry was the girls transitioning to a small country town.” Nearly three years later, the family has no regrets. Kelly kept her job in defence logistics and now works remotely from home. “I work from home in my dressing gown,” she laughed. “The dream.” Ben has shifted his focus from large commercial projects to renovations, extensions, bathrooms, and kitchens around Hay. “Most of the jobs I’m getting, they’ve said, oh, you know, we've contacted other builders and they’re either not interested or we’re waiting, would you be interested in doing it?” he explained. He's found satisfaction in the work, estimating he enjoys about eighty per cent of his job. “It’s pretty hard yakka on these old places, but I do enjoy it,” he said. Ben was recently nominated for the Hay Business Excellence Awards by a client he’s still working for, something that meant a great deal to him once he realised nominations came from actual community members rather than being automatically distributed. There’s a running joke in the Phillips household about Ben’s professional success. “Don’t marry a builder because your own house will not get done,” Kelly quipped. Ben admitted that if he had to make a speech at the business awards, he would’ve said something along the lines of not knowing whether his wife would be happy or mad about the recognition because it’s just a reminder of how much work he’s done everywhere else except their own house. The adjustment to country life hasn’t been without challenges. “Sometimes just the accessibility to things,” Kelly said when asked about disadvantages. The lack of a local dentist means appointments become day trips. When the girls need red t-shirts for sports day and Kelly isn’t organised, she can’t just drive five minutes to Westfield. Materials for construction projects can be harder to acquire. But Ben sees a silver lining in the isolation. “What we loved about moving down here with the kids, is it highlights what is really important,” he said. “The wants aren’t there for them anymore, so they’re so much more relaxed and find joy in simpler things rather than wanting to go shopping or live at the shops with their friends or whatever city kids do.” When the family drives back to Melbourne now, the contrast is stark. Ben can point out buildings and infrastructure he helped construct, but the lifestyle they left behind holds no appeal. “The resounding feeling is we’re happy we’re not there,” he said. The girls have embraced country sports, particularly league tag, which doesn’t exist in Melbourne. “They’re all giving everything a go, which makes it turn into a nice family day, all driving together for the sport, and then coming home together again,” Kelly said. The family travels for three to four kids to play sports, but it’s become a bonding experience rather than a logistical nightmare. Ben coaches Lions reserves, an involvement that would have been impossible in their old life. Kelly’s parents, Ray and Kerry Gordon, followed the family to Hay, and her sister lives there as well. Ben’s parents are still in Melbourne, and the couple hopes they might eventually make the move too, though they’re still relied upon by Ben's siblings. Perhaps the most profound change is the freedom their daughters now enjoy. In Melbourne, the Phillips lived on a quiet street in a nice area, but there were two parks at the end of their street, one of which the girls couldn't visit without supervision. “Now your kids can just leave the front door and go,” Kelly said. undercurrent of vigilance, always something to worry about. The knowledge that everyone in town would recognise the Phillips girls provides a safety net that anonymous city life could never offer. The family’s four daughters have distinctive, beautiful names, each chosen through different circumstances. India’s name was initially rejected by Ben during pregnancy in favour of Harlow, but when their daughter arrived, Kelly decided she didn't look like a Harlow and Ben suddenly loved the name India. Nylah came from combining Kelly’s choice of Nala with Ben’s preference for Naya. Sahara was inspired by a woman Kelly met in a shop who had just named her daughter Sahara. Alaska’s origin remains a mystery even to her parents. People often assume the girls are named after geographical locations, an assumption Kelly finds amusing since Nyah doesn’t fit that pattern, though everyone calls her the Nile anyway. “They’re going to cop that for the rest of their lives and it’s our fault,” Kelly laughed. “It was an oversight.” But she’s unbothered by the potential teasing. Growing up as one of six Kellys in her year at school in Berwick in the eighties, she was determined her daughters wouldn’t have three of the same name in their class. “From the very first night we stayed here, it felt like home,” Kelly reflected. The street they lived on in Melbourne was nice enough, but there was always an In Hay, if Nyah was walking up the street on her own and someone came across her, they’d recognise her as one of the Phillips girls. If anything happened, someone would have seen her just five minutes ago. The girls can walk to their friends’ houses without elaborate safety protocols. COVID-19’s legacy for the Phillips family isn’t one of loss or hardship, but of clarity. Those lockdowns forced them to examine what they truly valued and gave them permission to walk away from the endless treadmill of city life. Now, instead of adding hours to their days sitting in traffic, they’re adding richness to their lives through genuine community connection, watching their daughters flourish in the freedom of country childhood, and building a business that serves neighbours rather than disappearing into the anonymous machinery of metropolitan construction. When asked if they had any regrets nearly three years after the move, the reply was a simple and emphatic no. What remains behind in Melbourne are empty rooms where laughter once echoed, parks the girls couldn’t visit safely, and the ghosts of commutes that stole precious family time. What lies ahead in Hay are open streets where daughters can roam freely, a community that welcomed them with open arms from the moment the moving truck arrived, and the echoes of a life well lived, built on the foundation of what truly matters.

The secret to a relaxed Christmas morning lies not in last-minute chaos but in the quiet satisfaction of preparation done well in advance. The beauty of making things ahead is that it transforms the frantic countdown into something altogether more manageable, allowing you to actually enjoy the festivities rather than simply surviving them.Start with your Christmas pudding, which actually improves with age like a fine wine. Traditional cooks make theirs on "Stir-up Sunday," the last Sunday before Advent, giving the pudding a good five weeks to mature. The brandy or rum you feed it weekly penetrates deeper into the dried fruit, creating those complex, boozy flavours that make Christmas pudding so distinctive. Wrap it well in baking paper and foil, store it somewhere cool and dark, and it'll be infinitely better than anything made in a rush on Christmas Eve.The same principle applies to your Christmas cake, which benefits from being made at least a month ahead. Once baked and cooled, pierce it all over with a skewer and feed it a few tablespoons of brandy or your chosen spirit every week. This process, known as "feeding" the cake, keeps it moist and develops those deep, rich flavours that shop-bought versions simply cannot match. When you're ready to decorate, you can do the marzipan layer a week before Christmas and the royal icing a few days later, spreading the work out beautifully.Biscuits and cookies are your best friends for advance preparation because they freeze brilliantly. Gingerbread, shortbread, and those buttery melt-in-your-mouth creations can all be made weeks ahead, frozen in airtight containers, and then simply thawed when needed. If you're planning to decorate them, you can either do this before freezing or make it a fun activity closer to Christmas. The dough itself can also be frozen, which means you could prepare it in November and bake fresh biscuits in December with half the effort.Sauces and condiments deserve attention too, particularly cranberry sauce, bread sauce, and any special chutneys or relishes you're planning to serve. Cranberry sauce made a week ahead actually tastes better as the flavours meld together, and it takes up valuable stovetop real estate on Christmas Day if you leave it until then. Bread sauce can be made the day before and gently reheated, whilst homemade chutneys and pickles benefit from being made months in advance.Your gravy base is another revelation when made ahead. You can make a rich stock from turkey or chicken bones weeks before, freeze it, and then on Christmas Day simply reheat it with the pan drippings for an instant, restaurant-quality gravy. Some cooks even make the entire gravy in advance and freeze it, though purists insist that incorporating the actual roasting pan juices on the day makes all the difference.Mince pies are endlessly versatile in their preparation timeline. You can make the mincemeat months ahead, as the mixture only improves with time. The pastry can be made and frozen, or you can assemble the entire pies and freeze them unbaked, then pop them straight into the oven from frozen when needed. Some people swear by making them a few days ahead and storing them in tins, whilst others insist they must be fresh from the oven. The truth is they're delicious either way, so choose whatever timeline suits your schedule.Don't overlook the smaller touches that make Christmas special. Flavoured butters can be made weeks ahead and frozen, ready to be sliced into attractive rounds for the table. Homemade chocolates and truffles freeze beautifully and can be made whilst you're in a calm, creative mood rather than during the December rush. Even things like breadcrumbs for stuffing can be made from stale bread and frozen, saving precious time when you're juggling multiple dishes.The key to successful advance preparation is organisation and proper storage. Invest in good quality freezer bags and containers, label everything clearly with contents and dates, and keep a list on your fridge so you know exactly what you've got stashed away. There's nothing quite like the smug satisfaction of opening your freezer in mid-December and seeing rows of prepared items, knowing that half the hard work is already done. The gift you give yourself through advance preparation is time, the chance to sit down with a cup of tea on Christmas morning, the ability to actually talk to your guests instead of being chained to the stove, and the luxury of enjoying the day you've worked so hard to create.

Nothing strikes fear into the heart of an Australian quite like the words "prawn shortage" uttered in mid December. In 2019, the nation collectively panicked when reports emerged that prawns might be in short supply for Christmas, threatening to upend the most sacred of Australian festive traditions.Forget turkey. Forget ham. For many Australian families, Christmas lunch without prawns is simply not Christmas. The crisis sent shoppers into a frenzy, with some supermarkets reporting people buying entire trays of prawns weeks in advance and stashing them in their freezers like some kind of crustacean doomsday preppers.The panic revealed just how deeply weird Australian Christmas traditions are when viewed from the outside. Whilst the Northern Hemisphere is roasting chestnuts and dreaming of white Christmases, Australians are standing around in 40 degree heat, eating cold seafood and wondering why anyone would want to cook a hot roast dinner in summer.The prawn obsession is just the tip of the iceberg when it comes to Australian Christmas peculiarities. We have somehow convinced ourselves that a cold lunch of seafood, cold meats and salads is traditional, despite the fact that Christmas is a winter festival we have transplanted into the middle of summer and stubbornly refuse to adapt properly.The Australian suburbs transform into battlegrounds each December as neighbours compete to create the most spectacular, outrageous and occasionally dangerous Christmas light displays. What starts as a few tasteful fairy lights inevitably escalates into full scale productions that would make Las Vegas blush.Some households take it further than others. In 2018, a family in western Sydney created a display so elaborate it required its own dedicated power supply and caused traffic jams as people drove from across the city to view it. Council rangers were called repeatedly by disgruntled neighbours complaining about the noise, lights and constant stream of visitors.Then there are the inflatable decorations. Giant inflatable Santas, snowmen and reindeer now dominate front yards across Australia, despite the cognitive dissonance of a inflatable snowman wilting in 38 degree heat. Some families have been known to spend thousands of dollars on these monstrosities, creating front yard displays that look less like Christmas and more like a bizarre carnival.The real casualties are the people who just want a quiet Christmas. Imagine trying to sleep when your neighbour has installed a light display synchronised to music that plays Jingle Bells on repeat from dusk till midnight. Or discovering that your street has become a tourist destination because someone three doors down has recreated the North Pole complete with animatronic elves.The competitive spirit extends to councils, with some regional towns holding official Christmas decoration competitions. This has led to entire streets coordinating their displays, creating zones where the collective electricity consumption could probably power a small village.Only in Australia could Christmas lunch be interrupted by a snake in the pool, a huntsman spider in the salad, or a kangaroo helping itself to the pavlova. The combination of outdoor celebrations and Australian wildlife creates situations that would seem absurd anywhere else but are just accepted as normal here.One family in regional Victoria reported returning from Christmas church service to find a wombat had somehow got into their house and eaten half the Christmas ham. Another household in Queensland discovered a carpet python had taken up residence in their Christmas tree, apparently attracted by the warmth of the lights.Magpies, those terror birds of the Australian suburbs, don't take Christmas off. Many families have stories of swooping magpies disrupting backyard cricket games or stealing food directly off plates during outdoor lunches. One particularly bold magpie in Canberra became locally famous for specifically targeting people carrying seafood, leading to several prawn related incidents.In coastal areas, seagulls present an even greater menace. These brazen birds have been known to conduct coordinated raids on beachside Christmas picnics, with some families reporting losing entire pavlovas to aerial attacks. The sight of someone running down the beach chasing a seagull that has stolen their Christmas lunch has become an unofficial symbol of Australian Christmas.Then there are the possums. Nocturnal and curious, they have been known to investigate indoor Christmas trees through open windows, knock over outdoor decorations and generally create chaos. One family in Adelaide woke on Christmas morning to find a possum had climbed down their chimney, got into the house and destroyed the presents under the tree whilst apparently searching for food.

The Australian summer barbecue is a sacred institution. Whether it's a casual afternoon with mates, a Christmas gathering with extended family, or a birthday party, the barbecue brings Australians together. But hosting or attending one comes with its own challenges when temperatures are pushing 40 degrees and everyone's hot and tired before things even start.Timing makes all the difference.Midday barbecues in January are exercises in heat endurance.Start earlier in the late morning or wait until late afternoon when the worst of the heat has passed.Evening barbecues that kick off around 5pm or 6pm catch the cooler part of the day and can roll into the evening as temperatures drop.Your guests will actually enjoy themselves rather than just surviving the heat.Setting up requires strategic thinking.Put your barbecue in a shaded spot if possible, or at least position it so the cook isn't standing in direct sun the entire time.Shade sails, marquees, or big umbrellas create comfortable zones where people can gather without baking.Set up seating in shaded areas, and if you don't have natural shade, invest in some portable shade structures.Your backyard might look like a refugee camp, but your guests will thank you.Water, water everywhere. Have a cooler full of ice and water easily accessible from the moment people arrive.Keep refilling it throughout the day.People need constant reminders to drink water at summer barbecues because they get distracted by conversation and food.Put water bottles in ice buckets around the yard so people don't have to walk far to grab one.The classic esky full of beer is fine, but it shouldn't be the only cold drink option.Food safety becomes critical in extreme heat.Meat, salads with mayo or dairy, and anything that can spoil needs to stay cold until it's time to cook or eat.Use coolers with ice packs and keep them in the shade with the lids closed as much as possible.Don't leave food sitting out on tables in the sun.Bring dishes out in stages rather than all at once.That potato salad sitting in 40-degree heat for three hours is a food poisoning case waiting to happen.Flies are the bane of every Australian summer barbecue.They're relentless, disgusting, and seemingly immune to every deterrent ever invented.Covered food containers and mesh food tents help.Position fans strategically because flies struggle in moving air.Fly paper strips and traps reduce numbers but won't eliminate them completely.Accept that some flies will land on the food and don't look too closely at what's happening on the sausages before they're cooked.Hot temperatures kill most nasties anyway. Menu planning matters more in summer heat.Heavy, rich foods are less appealing when everyone's sweltering.Lighter options like salads, seafood, and chicken work better than slabs of steak and sausages, though you still need to provide those because it's Australia.Cold dishes that don't require last-minute heating keep the kitchen cooler.Fruit platters, cold pasta salads, coleslaw, and fresh bread are crowd-pleasers that don't heat up your kitchen.Vegetarian and dietary requirement options can't be an afterthought.At least a quarter of Australians now identify as vegetarian, vegan, or flexitarian, and food allergies and intolerances are increasingly common.Having actual vegetarian options beyond a token salad shows respect for your guests. Veggie burgers, grilled vegetables, falafel, and marinated tofu can all go on the barbecue.Keep them separate from the meat to avoid cross-contamination for vegetarians and people with religious dietary restrictions.The barbecue itself requires preparation before guests arrive. Clean it properly because last month's burnt-on grease isn't adding flavour, it's adding carcinogens.Check your gas bottle has enough fuel.Running out of gas halfway through cooking is embarrassing and leaves people standing around hungry while you race to the servo for a refill.Have spare gas if you're cooking for a large group.Preheat the barbecue properly so meat sears instead of steaming.Oil the grill grates to prevent sticking. Cooking meat properly matters both for taste and safety.Don't keep turning it every 30 seconds.Let it cook on one side, then flip it once.Constant turning makes meat tough and dry.Use tongs or a spatula, never a fork, because piercing meat releases its juices.Have separate sets of tongs for raw and cooked meat to avoid cross-contamination.Cook chicken and pork thoroughly, cook beef and lamb to your preference, but always err on the side of caution if you're cooking for others.Timing dishes so everything's ready together takes practice. Start items that take longest first. If you're doing both meat and vegetables, cook vegetables on a cooler part of the barbecue or use foil trays. Have serving platters ready so cooked food doesn't sit on the barbecue drying out.Keep cooked food warm under foil if necessary, but don't leave it sitting in hot conditions for long.Ice cream desserts are quintessentially Australian summer barbecue fare.Keep ice cream in the freezer until the last possible minute.Have a separate cooler just for dessert if you're serving ice cream or frozen treats.Set up a toppings station with sauces, sprinkles, and fruit.Don't underestimate how much ice cream people will eat at a summer barbecue.Buy more than you think you need because running out is disappointing.Alcohol management requires responsibility.Provide plenty of non-alcoholic options including cold water, juice, soft drink, and mocktails.Don't pressure people to drink alcohol. Make sure anyone who's been drinking doesn't drive home.Have contact numbers for local taxi services or ride-share apps ready.If you're hosting, you're partly responsible for your guests' safety, including after they leave.Entertainment for kids prevents boredom and meltdowns. Set up a paddling pool or run the sprinkler for them to play in.Water balloons, water pistols, and slip-and-slides keep kids occupied for hours. Have sunscreen stationed near water play areas and make sure kids are reapplying regularly. Freeze ice blocks the day before for a ready-made treat that keeps kids cool.Set up shaded play areas because kids burn quickly in direct sun. Music sets the mood but shouldn't dominate conversation. Create a playlist in advance that suits your crowd. Keep the volume at a level where people can talk without shouting. Consider your neighbours and local noise regulations, especially if your barbecue runs into the evening. Nothing ends neighbourly relations faster than loud music late on a Sunday afternoon when people are trying to relax or put their own kids to bed. Seating arrangements matter more than people think. Mix up friendship groups to encourage mingling. Keep older relatives and young parents closer to facilities. Put the social butterflies near the action and the quieter guests in comfortable spots where they can observe without being in the thick of things.Have more seating than you think you need because someone always brings extra people. Clean up doesn't need to be a solo mission. Encourage guests to use bins rather than leaving rubbish everywhere. Have clearly marked bins for rubbish and recycling. Put bin bags in strategic locations. Enlist a couple of trusted friends or family members to help with the main cleanup after everyone leaves. Accept that you won't get everything done that night. Do the essentials like putting away perishable food, and tackle the rest the next day when you're not exhausted. Safety remains paramount throughout. Never leave the barbecue unattended while it's lit. Keep kids and pets away from the hot barbecue. Have a fire extinguisher or bucket of water nearby. Check that the gas is completely off when you're finished. Let the barbecue cool completely before covering or storing it. More garage fires start from people putting cover on barbecues that weren't fully cooled than most people realise. Sunburn happens even at late-afternoon barbecues. Have extra sunscreen available for guests who forgot theirs. Set up shaded zones where people can escape the sun. Watch for signs that people are struggling with the heat including red faces, excessive sweating, dizziness, or seeming unusually tired. Have a cool, air-conditioned space inside where people can retreat if needed. The best summer barbecues aren't about perfect food or immaculate presentation. They're about bringing people together, sharing good times, and creating memories. Keep expectations realistic, prepare as much as you can in advance, stay flexible when things don't go to plan, and remember that everyone's hot and tired in January. A relaxed host makes for relaxed guests. Focus on the company rather than stressing about details, and your summer barbecue will be a success regardless of whether the potato salad was Instagram-worthy or you burnt a few sausages.

"Fifty eight years ago Bill Butcher of Booroorban started a trend, which took some years before it was" "accepted by the locals, and today is part and parcel of Australian rural life. He pioneered stock mustering on a motor- cycle in 1937, much to the disgust of dis- trict drovers. 'It was an insult to a stockman, mustering on wheels instead of on horseback," he said. "The old-time drovers were disgusted, stock- men were insulted and I even received a punch on the nose from one of them, he was that wild with me! "But I didn't like horses - still don't. You'd be out in the paddock, miles away from home and when you look up from what you were doing, there's the horse walking home. Bikes don't walk away like that "By the time you got the horse ready, the job could be done "Bill’s first motorcycle was a Velocette two- stroke. He later progressed to an Indian side- car which had room for the tuckerbox and dog. It took a while before others followed his""Some did have bikes in those days, but they never went off the road. They only used them to get the mail. "It wasn't until after the war when labour became scarce that others started using motor- bikes for mustering." Bill Butcher's parents moved to Booroorban in 1928 when they bought the Royal Mail Hotel. "We went there because the railway was coming and Booroorban was going to boom," he remembers. "The rail line was to be extended from Hay to Deniliquin, but the Depression put a stop to that. "The pegs are still at ‘Elmsleigh’." Born in Deniliquin where his parents owned the former Bendigo Pub and a dairy property, he went to school at Booligal when the family moved there in 1923 to buy the Duke of Edinburgh Hotel. "I will never forget the day when Parliament House opened in 1927. The only person in Booligal who had a wireless was the Postmaster. He invited the whole school to the Post Office to hear the opening broadcast."“almighty cheer from the girls - who had been watching us all along. “I also remember our teacher at Booligal, Mr. Hammond. It was my turn to knock off his tobacco, which we smoked in the boys’ toilet. We got caught, and as punishment, my father sat me down with a big cigar and made me smoke it. Didn’t I get crook. At first I thought it was wonderful and puffed and puffed away. I couldn’t finish, and it didn’t stop me smoking either.“We got caught out badly at Deniliquin too. A group of us used to smoke at the goods shed on our way home from school. “On this particular day the storeman saw smoke coming from the shed, thought it was on fire and called the fire station. That was in the early 1920’s. We were hiding under the platform, which was made of slats. Through those slats we heard the fire engine coming up the street and then heard it stopping very nearby. We still didn’t realise what was going on. “Then we heard the voices coming closer. “One of the voices belonged to my father – the fire-captain! They were standing virtually on top of us, wondering where the smoke was coming from. “Then, out came the torch. Panels were lifted. We were trapped. “We were found. “Even that didn’t stop me from smoking. “Thinking back, what did stop me was my mother falling off her chair. “When we had nothing to smoke, we would cut three inches of cane off the chair. One day mother went and sat in the chair and crashed to the ground. “There was very little cane left. The sight of mother falling to the ground cured me!”,,Bill was working around Booroorban at the time of the Headless Horseman, a legend which still lives on around the Black Swamp area. “The Headless Horseman was a local who had put a hurricane light on the top of his head and placed a sheet over it. He then tore into the cattle. It only happened once, but the legend lived on because the Cobb & Co drivers kept it alive by talking about mystery lights they had seen at the Black Swamp.”He also remembers the heroic efforts of Booroorban mail driver, Mrs. Carry Edwards, whose motto was - the mail must get through. “What a remarkable woman she was. “The bravest thing I saw during the 1944-45 drought was Carry heading off with her horses, with 65 gates to open between Booroorban and Jeraly, often on her own. “Her horses were poor, they had no feed, but the mail always got through. “Thinking back, the good old days were when we were young and stayed busy.“I remember at Booligal it was our job to get the town cows in, and if you put the calves in for the storekeeper, you got two lollies. “I remember this particular day the cattle were all over the Lachlan. So we stripped off and got the cows in, but when we returned to the river bank, our clothes were gone! “We immediately suspected the Nicholson girls. “So with no clothes and no shoes on, we walked two and a half miles to where we reckoned they would have hidden our gear. Sure enough, there were our clothes neatly stacked. “We were walking amongst the trees, so as not to be seen, but in order to get to our clothes, we had to leave the trees and go out into the open. I drew the short straw, covered myself with leaves and dashed for the pile of clothes. But when I bent down to pick them up, I dropped the leaves and with that there was an,Bill will celebrate his 80th birthday on Saturday. He still musters sheep on a motor bike, nearly 60 years after pioneering that form of mustering with his two-stroke Velocette, and getting a punch on the nose from an insulted drover. “Now looking back over the years, the most important thing I have done in my life was to get married, settle down and raise a family. “That is what life is all about, making a home.”

The Australian Christmas dinner occupies a unique place in our festive traditions, somehow managing to honour imported customs while adapting to the reality of scorching summer heat. Whether you're hosting Christmas lunch for the first time or you're a seasoned hand at feeding the extended family, getting the menu right makes all the difference between a relaxed celebration and a stressful day in a sweltering kitchen.The traditional roast turkey and baked ham certainly have their place, and many families wouldn't dream of Christmas without them, but the key to summer entertaining is flexibility and smart planning. Consider doing most of your hot cooking early in the morning before the temperature climbs, or even the day before. A ham cooked on Christmas Eve and served cold is every bit as delicious as one fresh from the oven, and it frees you up to actually enjoy your guests rather than being stuck inside while everyone else relaxes outdoors.Seafood has become an Australian Christmas staple for good reason. Prawns require minimal preparation, they're best served cold, and they feel appropriately festive without heating up your kitchen. Local seafood suppliers usually take Christmas orders well in advance, so get your name down early if you're planning to serve prawns, oysters, or crayfish. Remember that seafood needs to be kept properly chilled right up until serving time, so have your esky ready with plenty of ice if your fridge space is limited.Salads deserve more credit than they often receive at Christmas. A well-composed salad can be the star of the meal rather than just a side dish, and they're infinitely adaptable to whatever looks good at the market and whatever your guests prefer. Traditional potato salad and coleslaw certainly have their fans, but consider branching out with roasted vegetable salads that can be served at room temperature, grain salads with fresh herbs, or vibrant green salads with seasonal fruit. The beauty of salads is that many can be prepared in advance with just the dressing added at the last minute.Dessert in an Australian summer calls for something cooling rather than heavy. Pavlova has earned its place as the iconic Australian Christmas dessert, offering a perfect combination of crisp meringue, soft cream, and fresh fruit. If you're nervous about making pavlova, practice once before the big day, and remember that even if it cracks or weeps a little, it will still taste delicious once you pile on the cream and berries. Trifle is another excellent make-ahead option that feeds a crowd without requiring any last-minute attention, and ice cream with fresh fruit salad is simple but always welcome when temperatures soar.Drinks require as much thought as food when you're hosting in summer. Have far more cold water available than you think you'll need, and consider making up jugs of iced tea, lemonade, or fruit-infused water for non-drinkers and children. If you're serving alcohol, remember that people drink more in hot weather, often without realising how much they've consumed. Make sure there are plenty of attractive non-alcoholic options available, and be prepared to call taxis or arrange accommodation if needed.The practical realities of country entertaining often mean working with limited fridge space, so plan your menu accordingly. Foods that can sit safely at room temperature for a while, dishes that can be served from an esky, and items that don't require last-minute cooking all make your life easier. If you're really short on fridge space, consider borrowing an extra fridge or esky from friends, or asking guests to bring their drinks in coolers.Dietary requirements have become more common and more varied in recent years, so it's worth checking with your guests well in advance about allergies, intolerances, and preferences. Having at least one substantial vegetarian option ensures everyone can eat well, and being prepared for gluten-free or dairy-free needs shows thoughtfulness that your guests will appreciate. Most Christmas foods can be adapted relatively easily, and it's far better to plan ahead than to have someone sitting at your table with nothing they can eat.The timing of your Christmas meal makes a real difference to how enjoyable the day is for everyone, including the cook. Many Australian families have shifted away from a traditional midday dinner to either a late lunch around two or three in the afternoon, or even an evening meal when the worst heat has passed. This gives everyone a chance to open presents in the morning, have a swim or a rest during the hottest part of the day, and then come together when it's more comfortable to eat. There's no rule that says Christmas lunch must happen at noon, especially when noon might be the hottest, most uncomfortable time of day.Presentation matters, but it doesn't have to be complicated. Fresh herbs, edible flowers from the garden, and seasonal fruit all make beautiful, simple garnishes. Use your best serving platters and dishes, even if they don't match perfectly, and don't stress about making everything look like it came from a magazine. The most important thing is that the food is fresh, safely prepared, and served with generosity.Perhaps the best advice for planning an Australian Christmas feast is to choose dishes you're confident making rather than trying complicated new recipes on the day. Christmas is stressful enough without attempting a dish you've never made before while also managing family dynamics and summer heat. Save the culinary experiments for a quieter time, and stick with recipes you know work well. Your guests would much rather have simple food served by a relaxed host than an elaborate menu from someone who's too stressed to enjoy the day.

Regional Australian towns take Christmas celebrations to wonderfully endearing extremes. In some communities, the arrival of Santa on a fire truck has become such serious business that planning begins in October. Arguments have been known to break out over the route Santa should take through town.One regional NSW town holds an annual Christmas parade that features Santa arriving on a boat, despite being several hundred kilometres from the coast. Another community insists on a traditional Christmas pageant complete with fake snow, which melts into a sticky mess within minutes in the summer heat but continues because "tradition is tradition".The town of Goolgowi once held a Christmas barbecue that was so large it required multiple barbecues running simultaneously and became an unofficial competition to see who could cook the most sausages. The event grew so big it had to be moved to the showgrounds. Nearby towns, naturally, became jealous and started their own mega barbecues, leading to an unspoken rivalry over who hosts the best Christmas sausage sizzle.In some remote communities, Christmas is the one time of year when everyone who has moved away returns, temporarily doubling or tripling the population. This creates logistical nightmares for the local pub, which suddenly has to serve crowds it is not equipped to handle. Stories of people waiting hours for a Christmas beer are common, but somehow this becomes part of the charm.The phenomenon of Christmas in July events in regional areas adds another layer of absurdity. Towns that experience scorching Decembers have decided to celebrate a "proper" Christmas in the middle of winter, complete with roast dinners, hot puddings and people wearing ridiculous festive jumpers. Some communities now put more effort into their July Christmas than their actual Christmas.Australian families attempting to visit relatives for Christmas face challenges that would make northern hemisphere travellers weep. Driving eight hours across the outback in 45 degree heat with children asking "are we there yet" every five minutes is a special kind of torture.Every year, families breakdown on remote highways in the middle of nowhere on Christmas Eve, leading to roadside celebrations that become family legends. One family spent Christmas Day 2017 waiting for a tow truck in Cobar, eating melted chocolates and warm soft drink whilst sitting in the shade of their broken down car. They now refer to it as "the Cobar Christmas" and claim it was the most memorable one they have had.Flights home for Christmas are notoriously expensive, leading to bizarre situations where people fly to Bali for less than it would cost to fly from Sydney to Perth. Some Australians have been known to schedule "accidentally" being overseas for Christmas to avoid both the expense and obligation of family gatherings.Regional airports during the Christmas period are chaotic. Small terminals designed for a handful of daily flights suddenly deal with hundreds of people trying to get home, leading to queues stretching outside and delays that would make city airports blush. The sight of someone trying to carry a surfboard, presents and a Esky through a crowded regional airport has become iconically Australian.Then there are the families who attempt caravan trips for Christmas, towing their homes behind them across vast distances. Arguments about who failed to pack the tent pegs or forgot to fill the water tank have ruined more than one family Christmas. Some rest stops along major highways see temporary communities form on Christmas Eve as caravanners pull over for the night.No discussion of Australian Christmas is complete without acknowledging the sacred tradition of backyard cricket. What starts as a casual game after lunch inevitably becomes a fiercely competitive championship with complex rules, disputed decisions and occasional family feuds.The wicket is usually a bin or eskimo bin. The bat is whatever is handy, sometimes an actual cricket bat but often a plastic toy or even a thong. The ball might be a tennis ball, a cricket ball if people are feeling brave, or in desperate circumstances a rolled up ball of tape. Boundaries are defined by landmarks like "past the lemon tree is four runs" or "hitting the shed is six and out".Arguments about whether someone was caught behind or if the ball hit the wicket are inevitable. Family members take sides, old grudges resurface, and what started as a friendly game can quickly escalate into something resembling tribal warfare. Children cry. Adults argue. Someone always claims the rules are being changed mid game to favour the other team.The real controversy comes when a ball goes over the fence into the neighbour's yard. Retrieving it often reveals several other balls from previous years, leading to the question of whether they are still playable or have degraded too much. Some families have been known to maintain poor relationships with neighbours entirely due to backyard cricket related incidents.Heat plays a significant factor. By mid afternoon on Christmas Day, temperatures can be extreme, leading to players abandoning the game to jump in the pool, then returning wet to continue playing. The combination of wet hands, a slippery ball and competitive spirits has resulted in numerous Christmas Day injuries requiring medical attention.

A 50-year-old man has faced court charged with five offences following an alleged public place shooting in Menindee last month.Barrier Police District officers were investigating a series of incidents in the community when they began inquiries into the alleged shooting, which occurred about 11pm on Saturday, November 8. Police were told four people were travelling in a vehicle in Menindee when they heard a firearm being discharged nearby. No one was injured in the incident.Following their investigations, officers executed a Firearms Prohibition Search at an address on Bear Street about 9.15pm on Tuesday, December 16, where they allegedly located and seized ammunition. A crime scene was established at the property and forensic examinations were conducted.The man was arrested at a unit in Broken Hill on Tuesday and taken to Broken Hill Police Station, where he was charged. He appeared before the Local Bail Division – Court 4 on Wednesday, December 18.

Australia's summer heat creates real challenges for people who work outdoors or in poorly ventilated spaces. Whether you're on a building site, working in warehouses, doing farm work, or in any role that exposes you to high temperatures, understanding how to work safely in heat isn't just about comfort, it's about survival. Workers in Australia have rights when it comes to working in extreme heat. Under work health and safety legislation, employers have a duty of care to provide a safe working environment. This includes managing heat-related risks. If your workplace is unreasonably hot and your employer isn't taking steps to manage the risk, that's a workplace safety issue you can raise with your health and safety representative or your union. Acclimatisation matters more than most people realise. Your body needs time to adjust to working in heat. If you're starting a new outdoor job, returning to work after time off, or the season has suddenly turned hot, you need a gradual introduction to working in high temperatures. Smart employers implement acclimatisation programs where new workers or those returning from leave start with shorter periods in the heat and gradually increase over one to two weeks. Your body becomes more efficient at cooling itself, but only if given time to adapt. Hydration starts before you arrive at work. Drink at least 500 millilitres of water in the hour before starting work in hot conditions. During work, drink water regularly whether you feel thirsty or not. As a general rule, aim for a cup of water every 15 to 20 minutes when working in heat. That's about 750 millilitres per hour. Sports drinks help replace electrolytes for people sweating heavily, but water should be your primary fluid. Your employer must provide an adequate supply of cool drinking water. If they're not, that's a serious safety violation. Checking your hydration status is simple. Your urine should be pale yellow. If it's dark yellow or amber, you're dehydrated. If you're not urinating regularly despite drinking water, that's also a warning sign. Monitoring your weight before and after work shifts can indicate fluid loss. Losing more than 2 percent of your body weight through sweat means you're not drinking enough during work. Clothing choices make a huge difference. Light-coloured clothing reflects heat rather than absorbing it. Loose-fitting clothes allow air circulation around your body and help sweat evaporate. Natural fibres like cotton breathe better than synthetic materials. Long sleeves and long pants might seem counterintuitive in heat, but they protect against sunburn and actually keep you cooler than exposed skin in extreme conditions. Wide-brimmed hats are mandatory for outdoor work. Hard hats with brim attachments or inserts protect your head while providing sun protection. Sunscreen is essential for outdoor workers. You need SPF 50 plus broad-spectrum water-resistant sunscreen applied 20 minutes before sun exposure and reapplied every two hours. Your employer should provide sunscreen free of charge. Sweating, wiping your face, and wearing PPE can remove sunscreen, so reapply more frequently if needed. Outdoor workers have significantly higher rates of skin cancer than the general population. Protecting yourself now prevents serious health problems decades later. Work scheduling should account for heat. Starting earlier to complete heavy work before the hottest part of the day makes sense. Taking extended breaks during peak heat between 11am and 3pm reduces heat exposure. Rotating workers through hot and cooler tasks spreads the heat load. Increasing the frequency and length of breaks when temperatures soar isn't about being soft, it's about preventing heat illness that costs far more in medical bills and lost productivity than a few extra breaks. Rest breaks need to be in genuinely cool or shaded areas. Sitting in the sun or in a hot vehicle isn't a proper break. Employers should provide shaded rest areas with seating, fans, and cool drinking water. Air-conditioned spaces are ideal for breaks during extreme heat. During breaks, remove heavy PPE if safe to do so, loosen tight clothing, drink water, and use cold wet towels on your head and neck to cool down. Recognising heat illness symptoms in yourself and coworkers could save lives. Early warning signs include heavy sweating, weakness, dizziness, nausea, headache, muscle cramps, and irritability. If you or a coworker experiences these symptoms, stop work immediately, move to a cool area, rest, and drink water. These symptoms are your body's warning system that you're struggling with the heat. Heat exhaustion progresses from early symptoms to include pale clammy skin, rapid weak pulse, fainting, and vomiting. Someone with heat exhaustion needs to stop work completely, move to a cool environment, lie down with legs elevated, remove excess clothing, and drink cool water. They should not return to work that day. Heat exhaustion is serious and requires monitoring because it can progress to heat stroke. Heat stroke is a medical emergency. Symptoms include extremely high body temperature above 40 degrees, hot dry skin or sometimes continued sweating, rapid strong pulse, confusion, seizures, or loss of consciousness. Heat stroke can kill quickly. Call triple zero immediately. While waiting for medical help, move the person to the coolest place possible and use every means available to cool them including cold water, ice packs, fans, and removing clothing. This is life-threatening and requires urgent medical treatment. Certain workers face higher risks in heat. Older workers, people with chronic health conditions, those taking certain medications, people who are overweight, and workers who are unfit have reduced heat tolerance. New workers and those returning after absence haven't acclimatised. Young workers might push themselves beyond safe limits. Workers on certain medications including antihistamines, blood pressure medications, and some mental health medications have reduced heat tolerance. These workers need additional monitoring and may require modified duties during extreme heat. Physical workload directly affects heat stress. Heavy physical work generates internal body heat that adds to the environmental heat. Tasks requiring heavy lifting, prolonged standing, bending, or climbing generate more heat than light work. Work pace matters too. Rushing through tasks in heat increases heat generation and heat stress. Slowing down during hot conditions isn't lazy, it's smart and safe. Mechanical aids reduce physical workload and heat generation. Using machinery, trolleys, or lifting equipment instead of manual handling reduces the physical effort required. Better work planning that eliminates unnecessary movement or double handling reduces heat exposure. Providing adequate tools and equipment so workers aren't struggling with inadequate gear reduces frustration and physical effort. Workplace design influences heat exposure. Metal roofs without insulation create unbearable working conditions. Inadequate ventilation traps hot air. Dark-coloured buildings and work surfaces absorb and radiate heat. Employers can improve conditions with insulation, ventilation systems, evaporative coolers, air conditioning, shade structures, and reflective coatings on roofs and walls. These aren't luxuries, they're safety measures. Communication about heat stress should be open and ongoing. Workers shouldn't fear speaking up about struggling with heat. Creating a workplace culture where admitting you need a break or more water is acceptable rather than seen as weakness saves lives. Supervisors should be trained to recognise heat illness symptoms and empower workers to stop work if conditions become unsafe. Emergency response plans should exist for heat illness. Designated first aiders should know how to recognise and treat heat illness. First aid supplies should include items for heat treatment. Communication systems need to work in all areas so help can be summoned quickly. Evacuation plans should account for moving someone experiencing heat illness safely. Personal responsibility matters too. Coming to work already dehydrated, hungover, or sleep-deprived reduces your heat tolerance. What you do outside work affects your ability to work safely in heat. Getting adequate sleep, eating properly, moderating alcohol consumption, and staying hydrated outside work hours all contribute to heat tolerance at work. Working in Australian summer heat is challenging and sometimes dangerous. But with proper precautions, adequate hydration, appropriate breaks, suitable clothing, and everyone taking responsibility for safety, it's manageable. Heat illness is preventable. Deaths from heat stroke at work are tragedies that shouldn't happen. If your workplace isn't managing heat appropriately, speak up. Your life and the lives of your coworkers depend on working safely in heat, not just pushing through regardless of conditions. Heat kills, but it doesn't have to.

Griffith City Council is inviting the community to have their say on the first stage of planned enhancements for the Griffith CBD, with a draft concept plan now on public exhibition.The proposed works aim to improve the look, feel and functionality of the city centre and will focus on four key components in Stage One:Roundabout and median strip beautificationMemorial Gardens entrance improvementsModification of and additional tree lighting in Banna AvenuePower and data upgrades to support events and future infrastructureAt its November meeting, Council’s Roads, Parks and Pathways Enhancement Committee endorsed the draft concept design to progress to public exhibition, giving residents, businesses and visitors the opportunity to provide feedback by 4pm on Friday 27 February 2026.Griffith Mayor, Councillor Doug Curran said the project is about creating a more welcoming and vibrant city centre for everyone.“We’ve heard loud and clear that we need to make improvements to our CBD. We want to hear directly from our community about what they’d like to see, because their ideas will help shape the final outcome,” he said.“There are some non-negotiables due to the grant application but there is also a very good chance to guide Council in the desired outcomes.”The project is supported by a $3 million allocation through the NSW Sustainable Communities Program Early Investment Round, a funding initiative aimed at supporting Southern Basin local government areas most impacted by water recovery measures.Council is seeking community feedback on preferred design themes, particularly around landscaping options for roundabouts and median strips. The concept plan presents a range of options including native plantings, low maintenance succulents and mixed vegetation styles. The plant species shown are examples only, with all options suitable for the Griffith climate.The Memorial Gardens entrance concept includes improved shade over the Rotary tiled panels to reduce fading, while the lighting upgrades propose the servicing of existing fairy lights and installation of lighting in additional trees along Banna Avenue.Community members can view the concept plan and submit their feedback and ideas at: https://connect.griffith.nsw.gov.au

In 1995 Daisy Meginley relayed this story for the Grazier publica tion “The Good Old Days” Hard work, dances and a wonderful life. That is how Daisy Meginley describes her life ‘on the irrigation blocks’. As a member of the large Jarratt family and part of a close-knit community, life was full, never dull and filled with dances and happy memories. But it was work before play, Daisy remembers. “My father had a small dairy farm out on the irrigation blocks. “He sold the milk in town for three pence a pint and the cream to the but ter factory. When my brothers left home to find jobs us girls had to bring in the cows and help Dad milk and separate. I can also remember raking hay when I was still young. My brother Geoff drove the horse while I pushed the pedal for the rake. Sometimes we made our butter by shaking the scalded cream in big gold en syrup tins. We had to run around the house and shake the tins all day long, until the butter was ready. But there was still time for play and because it was such a close-knit com munity we had a lot of fun.” Like other children in the areas they went to school by horse and sulky. “Unless Dad was away and Mum was pregnant again. then we had to walk three miles to school. Sport was played on the ‘Irrigation’ where we had our own sports club. We played hockey, cricket and bas ketball. I remember the time we played bas ketball for the high school and I received my ‘Blue”, but sadly my par ents did not have the money to pay for it, so I received it in theory only.” (A “Blue” is a sporting award of high distinction - Ed) Social life out on the irrigation blocks revolved around the communi ty’s pride and joy - the corrugated iron building named The Giggle Hall. It was build by the Irrigation com munity with money raised from cake competitions, queen contests and housie-housie (bing) nights. “The hall got its name from the townspeople,” Daisy said. “They often used to come to our social nights, and we must have been a very happy lot, for they named our building The Giggle Hall, and it stuck. We had wonderful times; Dad played the button accordion and mouth organ and Mum the piano. We all learned to dance in the hall, paying threepence a week to go towards electricity. A neighbour Mrs Williams, an English lady, helped pre pare us for concerts and Mrs Headon and Mrs Davies taught Sunday School. We had Sunday School in the old church on Kangaroo Lane. The building is gone but the peppercorn trees which surrounded the church still stand. Mr Mackie, the Presbyterian Minister, used to come out from town once a week, and we had Sunday School every week. After Sunday School we had sport all afternoon.” Daisy was 16 when she had her first social outing to the ‘big lights’. “In those days young people went where their parents went. Friday nights were usually set aside for for mal balls where we would wear our long frocks and dance the night away in the old Memorial Hall. And then there were suppers afterwards. They were wonderful, wonderful days. There were few roads in those days, but if you wanted to go to the ball, you’d put on your gumboots, take a lantern and away you’d go. I also remember the Guy Fawkes and Empire Day cracker nights, which inevitably ended with a great big feast prepared by one of the mothers in the neighbourhood.” A highlight for the family was the purchase of a car, an Overland. “Mum learnt to drive, but never had a licence. I remember her driving into the railway gates while the trains were shunting. Some of my best memories are the family gatherings at grandma’s place. There were droves of us, and while the women were in the kitchen, the men and children were outside playing cricket. These days people arrive at each other’s place armed with an esky and stubbie holder. And the kids are too often not a part of the social outing.”

Griffith Regional Art Gallery (GRAG) is excited to launch From Page to Gallery, a program for local youth taking place during the 2026 Summer school holidays. The program will run between January 8 - 16, offering participants free art workshopping using artist quality materials, mentoring with local practicing artist Sophie Chauncy and staff at GRAG, with all the final artworks to be displayed in a public exhibition at ARTSPACE, located at Griffith Regional Theatre.Local school students who are in Years 9 -12 at high school are invited to apply online to take part in the program. Participants will explore personal expression, develop creative skills, and showcase their work, fostering confidence, artistic growth and community connection.Gallery Coordinator Melanie Toscan said she is excited the gallery was successful in securing funding for the program.“This will be a stimulating new project for local young people and the gallery staff are looking forward to facilitating it,” she said.“Sophie Chauncy is a well-known local artist that has amazing talent in mixed media art and is no stranger to working with the gallery on visual arts programs. Her knowledge, skill and experience will no doubt be a successful collaboration with this program and its participants.”Applications close soon and places are limited. Participants will be notified no later than Monday 22 December 2025. Early applications are encouraged. Please visit www.griffithregionalartgallery.com.au for more information.For other enquiries, contact Public Programs Officer Isis Ronan at [email protected] school holiday program is proudly funded by the NSW Government.

“Tambourines, open air church services and the maroon, yellow and blue flag of the Salvation Army bring back fond memories of the good old days for one of Hay’s oldest citizens Maisie Dalglish. She grew up with ‘The Army’ when it had a strong corps in Hay.,“I still remember standing next to grandfather in front of Lobbs Haberdashery (where the State Bank now stands) for open air meetings. “We kids had to struggle to carry the big flag. “But we did it with pride.“My grandparents, Richard and Elizabeth [Waites] pioneered the Salvation Army in Hay,” Maisie said. “That was a hundred years ago. “My grandparents were from Cornwall and settled on the Irrigation Area in 1878. “Grandfather owned a newspaper in Wales and sent out for Welsh kids, especially those from mining families.”The Salvation Army Corps opened in Hay on September 25, 1886. The first meetings were held in the old Masonic Hall. It stood on the site of the Commercial Hotel in Lachlan Street. The Salvation Army Citadel was built in Macgregor Street in 1888 and seated 300 people. The building is now occupied by C.E. Engineering. According to ‘Heritage’ written by Caroline Woolcott for the Hay Historical Society, the Corps closed down in 1973.“I can remember the huge band,” Maisie said. “And the outdoor meetings. “Grandfather used to blow the cornet. “I was a Salva Two sisters became majors in the Army.Maisie Dalglish was one of the first pupils at Hay War Memorial High School when it opened its doors on April 25, 1923 to 54 boys and 59 girls. “Before the high school opened, we had two rooms dedicated to secondary education at Hay Primary School. “I was 13 years old when the high school opened. “And mighty proud to be an ex-student.”Maisie’s working career revolved around teaching and tutoring. Her last job was teaching adult literacy two years ago, when she was 84. “My first job was teaching the twin boys of Dr Eric Woods, in their own home. “I typed up all his lectures.” Maisie taught and cared for children throughout the district. One of her last jobs was as matron of the former Church of England Girls Hostel. “It was situated in Moppett Street, opposite the park. “I took over temporarily and stayed on for ages. “My girls came from throughout the district and as far away as Ivanhoe, Hillston and Balranald. “I even had two sisters from Urana. “It was a happy time for me but when I turned 60, I got a bit fed-up with working. “So I resigned. They couldn’t fill my place and the hostel closed down. “Four of the girls moved in with me because their parents didn’t approve of mixed hostels. “One of the girls ended up staying until she married.” In 1987 Maisie received the Hay Citizenship Award in recognition of her service to the community. She had been involved with CWA, the Methodist Church and later the Uniting Church, Garden Club and Civilian Widows Association. “I have been in CWA for 30 years,” she said. “It is a wonderful organisation. “We used to have more members in the early days. “But women’s sport, especially bowls, became available and women turned to it rather than CWA.”

Australian families are bitterly divided over when presents should be opened. Some insist on Christmas morning, maintaining the traditional approach despite it meaning children wake at dawn in overexcited states. Others open presents on Christmas Eve, allowing for a more relaxed Christmas Day. A third faction waits until after Christmas lunch, testing children's patience to breaking point.These different traditions cause complications when families merge through marriage. Negotiations over present opening time can become surprisingly tense, with both sides convinced their tradition is the only sensible approach. Some couples alternate years, leading to confusion about which tradition applies this Christmas.The morning present openers argue it builds anticipation and excitement. Children going to bed on Christmas Eve knowing presents await creates magic they remember forever. The counter argument is that this leads to children waking at 4am and destroying any chance of adults sleeping in on one of their few days off.Christmas Eve present openers claim their approach is more relaxed and allows Christmas Day to focus on family rather than materialism. Critics say this removes the magic and makes Christmas morning anticlimactic. The debate has no resolution, with each side convinced the other is doing Christmas wrong.After lunch present opening is perhaps the most controversial. Supporters argue it teaches children patience and makes the day last longer. Detractors point out that making children wait until mid afternoon to open presents when they have been staring at them all morning is unnecessarily cruel. At least one family is rumoured to have split over this exact disagreement.

The Australian Christmas comes with its own unique challenges, trading snow and fireplaces for scorching heat and outdoor celebrations. While families across the Riverina and far western NSW prepare for the festive season, it's worth remembering that a few simple precautions can keep everyone safe during the summer holidays.Fire danger peaks during the Christmas period, with dry conditions and soaring temperatures creating the perfect storm for bushfires. Before heading away for the holidays or hosting gatherings at home, check your fire preparedness. Clear gutters of leaves and debris, ensure hoses can reach all corners of your property, and have your bushfire survival plan ready to go. If you're planning a Christmas barbecue or outdoor gathering, keep water nearby and never leave cooking unattended, even for a moment.The heat itself poses serious risks during December and January. Dehydration can sneak up quickly when you're busy preparing meals, entertaining guests, or watching children play outdoors. Keep water bottles handy throughout the day, and remember that alcohol and caffeine actually increase dehydration rather than helping. If you're hosting Christmas lunch, consider setting up shaded areas outside and having plenty of cold drinks available for guests. Watch for signs of heat exhaustion including dizziness, nausea, and excessive sweating, and don't hesitate to move activities indoors or postpone them if temperatures soar too high.Swimming brings both joy and danger to Australian Christmas celebrations. Whether you're heading to the river, a dam, or someone's backyard pool, supervision is absolutely essential. Drowning happens quickly and silently, and it only takes a moment of distraction for tragedy to strike. Designate a specific adult to watch children in the water at all times, and make sure that person isn't also trying to cook, drink, or socialise. If you're the host and have a pool, check that fencing and gates comply with regulations and that rescue equipment is accessible and in good condition.Road safety becomes even more critical during the holiday period when traffic increases and fatigue sets in. If you're travelling to visit family or heading away for a break, plan your journey to avoid driving during the hottest part of the day. Take regular breaks, share the driving if possible, and never get behind the wheel if you've been drinking. Country roads can be deceptive, and the combination of heat, fatigue, and unfamiliar routes has contributed to too many festive season tragedies over the years.Food safety often gets overlooked in the Christmas rush, but summer heat creates ideal conditions for foodborne illness. Keep cold foods cold and hot foods hot, and don't leave salads, seafood, or meat sitting out in the heat for extended periods. If you're preparing food in advance, make sure your fridge is working properly and not overloaded. Prawns and turkey might be Christmas staples, but they can also make everyone severely ill if not handled correctly.Perhaps most importantly, look out for each other during the festive season. Check on elderly neighbours, especially those living alone, and make sure they have ways to stay cool and connected. Keep an eye on children around water and in the heat, and don't be afraid to speak up if you notice someone struggling with alcohol or showing signs of heat stress. The Australian Christmas should be about community and connection, and sometimes that means being the person who ensures everyone gets home safely or who notices when someone needs help.Emergency services remain operational throughout the Christmas period, but response times can be longer when resources are stretched thin and roads are busy. Keep a well-stocked first aid kit at home and in your vehicle, know where your nearest hospital is if you're travelling, and have emergency numbers programmed into your phone. Triple zero still works when you need it, but prevention is always better than emergency response.The festive season is meant to be enjoyed, not endured, and a little preparation goes a long way toward ensuring your Christmas is memorable for all the right reasons. Take the time to think through potential risks, have conversations with family and guests about safety expectations, and don't let social pressure override your good judgment. Whether you're hosting a small family gathering or attending a large community celebration, staying safe ensures everyone can look back on the summer holidays with happy memories rather than regrets.

If there is one object that defines an Australian Christmas, it is the humble Esky. These insulated containers are as essential to Christmas as the tree itself, perhaps more so. Families own multiple Eskies in various sizes, deployed strategically around the yard to ensure cold drinks are always within reach.The largest Esky inevitably becomes the beer Esky, constantly monitored and restocked throughout the day. Smaller Eskies contain soft drinks for children, wine for the adults who do not drink beer, and water for those attempting to remain hydrated in the heat. Another Esky contains ice blocks for injuries, which are inevitable during backyard cricket.Esky etiquette is complex. Taking the last beer without announcing it is a social crime. Putting a warm drink into the Esky is frowned upon as it melts the ice. And everyone has opinions about the ice to drink ratio, with fierce debates about optimal packing strategies.Some families have developed traditions around their Eskies. One might be designated the "Santa Esky" and decorated accordingly. Another might be the travel Esky that goes on the annual Christmas beach trip. Eskies are passed down through generations, with some families treasuring decades old models that have seen countless Christmas celebrations.The moment when the Esky runs out of ice is always a minor crisis. Someone has to make an emergency trip to the service station or drive to a friend's place to get more ice, leaving the party temporarily. The person who forgot to buy enough ice in advance is reminded of their failure repeatedly.Sunburn on Christmas Day is a rite of passage for many Australians. Despite knowing better, someone always forgets sunscreen or underestimates the UV index and spends Christmas night covered in aloe vera gel, unable to wear a shirt. Family photos from beach Christmases often feature lobster red relatives trying to smile through the pain.Whatever you're doing this Christmas, here's hoping you are doing it with fun, zest and fervour. If you want to share your Christmas traditions, email me at [email protected] bonus points if you have a crazy Christmas story.

When Mary Bunyan thinks back to the good old days, she thinks of a better Hay."Hay has gone backwards in my opinion," 84 year old Mary says. "It used to be a much better and more progressive place. "We had six passenger trains a week plus an extra one on Friday nights in summer. "There were up to five bakers at a time, we had our own butter factory which supplied excess cream to Narrandera, 15 men were employed at the Aerodrome to cope with the daily air traffic between Sydney and Broken Hill. "We had three tailors and shops had their own dressmakers. "Hay even had its own police magistrate, complete with his own driver. "There was a strong police force, both on foot and mounted. "We had two breweries. "Yes, I think we are going backwards.".Mary was born in Hay, the daughter of Jack Jensen who worked as a carrier with his team of horses. When the Irrigation Area started in 1914, he was appointed water bailiff. "He held that job until 1921 when the irrigation was depleted and only the manager, Mr Timms and the man in charge of the engines, a Mr Jacka, were kept on. "Twenty of the men went to Griffith to start up the irrigation there. The others found work elsewhere. "In 1929 things reversed. "The irrigation was up and running again and the old staff were all re-employed. "Dad worked there until 1965 when he died. "Life on the ‘Irrigation’ was wonderful. "We even had our own girls’ cricket team. "And if someone had a birthday, everyone would turn up with a cake or sandwiches and we’d have a party. "No alcohol, just a cup of tea or coffee and plenty to eat."I also remember swimming at Madman’s Beach, the most popular beach in those days. "That was where all the fun was, where it all happened. "Summer time of course was water melon time, and Charlie Pearson’s garden was just up the river from the beach. "It was nothing to see eight or nine people crawling up to Charlie’s garden to grab a water melon or rockmelon, and then float it back to Madman’s Beach. "This could happen in day time or at night time. "Another popular place was at Jacka’s Pumping Station on the Irrigation Area. "We were not allowed to swim in the channel, but the offshoots of the main canal used to feed the Headons’ orchards. "And they had very nice stone fruit. "Unfortunately the Headon boys were our school friends, and they knew what tricks we could get up to. "They were very handy with the shotgun. "Billy and George Headon thought nothing of shooting over the area where the fruit thieves were. "They never shot at us, just over us and no one ever got hurt. "The Headons were the most wonderful family I’d known. "A young boy had the job of taking orders from hotels in time for their breakfast. "People used to buy from carts in those days too. I loved swimming carnivals at Alma Beach and Orson Beach. Alma Beach always held a big day on Boxing Day and Orson Beach on Australia Day. "I loved them. These days I have to be content with playing bowls."In 1932 she married her first husband, Alex Crawford, a shearer. He died in 1969 and 11 years later she married Gordon Bunyan of Hay. Mary has always been a keen photographer and over the years has built up a comprehensive photographic history of Hay. She captured on film the Boxing Day 1927 air crash of ‘Satin Bird’ on the old Aerodrome, photographed flood, fire and famine and recorded life in Hay in the earlier days. "Where I live now (Edward Street) used to be an old Chinese Camp, all the way through to Maidens Lane," she said. Mary was instrumental in forming St Mary’s School Parents and Friends Association. "It all started when I visited the school one day while my daughter was there. "I found the teachers were using pre-war world maps, because they didn’t have new ones. "I gathered up six mothers and we formed the P&F to raise money for the school." She was secretary for 25 years and past noble grand of the former Rebekah Lodge which closed down in Hay in the 1960’s. The Lodge started in Hay in 1908 and met on a monthly basis, in rooms in Lachlan Street, on the site now occupied by Hay Shire Council Chambers. In later years meetings were held in the CWA rooms. And when the first wireless was built in Hay, she was there to share in the excitement. "A gentleman from Sydney came down to Hay to build a wireless which could be used locally.

Seventy year-old Richard Cox returned to Hay last week to be part of the Anzac Day march and ceremony. “Of course there have been many changes,” he said. “But the biggest change, and also the most disappointing, is the condition of the river. “The water was always clear and you could drink straight from the river. “I tried to do that the last time I visited Hay, and was sick for days. “I can remember the river being so dry that there were only a chain of puddles between Bushy Bend and Orson Beach. “But the river was always clean.” Richard was born in Hay and grew up in his grandmother, Ethel Waters’ house near the gaol. From there the family moved to the railway cottage in Murray Street and later to South Hay. “My father, Bert, was a shepherd, and in those days the stock trains which arrived in Hay were a mile and a half long. “One of my father’s jobs was to crawl along the train, and with his shepherd’s crook, had to get sheep back on their feet if they were down.”Bert Cox joined the Army in 1940 and enlisted in the 8th Division Cavalry. He was later transferred to the 9th Division and was injured in the Middle East while in combat as a ‘Rat of Tobruk’. “I come from a fighting family,” Richard claims. “My father, brother, sister and I all served in the war. “I was in the Navy from 1939 to 1947, when I returned to the district shearing sheds as roustabout and later wool presser “The contractors I used to work for were Fred Brown, Ray Congdon, O.J. Smith who was a former Hay mayor, and his two sons, Ron and Tom. “I also drove sheep with my uncle, Ernest Victor Cox and two cousins C.D. and Graham. “We drove the sheep from Ivanhoe to Echuca and back to Booligal.”“For pocket money to go to the movies I had great pleasure in helping to clean the collection of antique firearms of John Houston. “I also mowed his lawn and washed and cleaned Dickie Campbell’s greyhounds. “Dickie was the delivery man for Ringer Store. “And there was the time in 1931 that I helped Captain Sloan from the Salvation Army to drag logs from flooded areas. “These were cut up and placed into potato bags. “They were either delivered to the needy or sold for two shillings a bag.”,Richard was dux of Hay Public School in 1937, together with Nancy Duncan. It was a depressing journey to the cemetery to visit his mother’s grave last year and see how many of his school friends have also found their way to the cemetery.The old Hay which had eight hotels, with the [Commercial] Inn being the newest. “The shops stayed open until late Friday nights, and you couldn’t move in Lachlan Street for property owners,” he remembers. “We had more people on properties in those days. “But we lost all that when the drought wiped out the saltbush. The saltbush was the mainstay of this country. “When it went, a lot of people had to go too.”

The conclusion of the 16 Days of Activism against Gender-Based Violence on International Human Rights Day has prompted renewed calls for ongoing community action, with local support services emphasising that the fight against violence cannot be confined to a designated campaign period.The Mallee Accommodation and Support Program has reaffirmed its commitment to supporting victim-survivors following the conclusion of the annual awareness campaign, which runs from 25 November, the International Day for the Elimination of Violence against Women, through to 10 December. The organisation continues to provide accommodation and support services to those affected by gender-based violence in the Mallee region.MASP Chief Executive Officer Charmaine Calis said the 16-day campaign served an important function in raising public awareness of an issue that support organisations encounter daily. However, she stressed that the end of the designated activism period should not diminish community focus on the problem. The organisation's position is that gender-based violence requires sustained attention and action beyond awareness campaigns.During the recent campaign period, MASP participated in the Respect Mallee initiative alongside other community services agencies and groups operating in Mildura and the broader Mallee region. The collaborative campaign aimed to prevent gender-based violence whilst promoting principles of respect and equality across the community.Mrs Calis described the Respect Mallee campaign as representing a unified regional approach to addressing violence and its underlying causes. The multi-agency collaboration brought together various services working in the community sector to coordinate their messaging and activities throughout the campaign period.The 16 Days of Activism is an international campaign that originated in 1991 and has since been observed in countries around the world. In Australia, the campaign has become an established part of efforts to address family and domestic violence, with government agencies, community organisations, and advocacy groups participating in activities designed to raise awareness and encourage action.Gender-based violence remains a significant issue in Australia, with support services across the country reporting consistent demand for assistance. Statistics from various sources indicate that one in three Australian women has experienced physical violence since the age of 15, whilst one in four has experienced emotional abuse by a current or former partner.MASP operates within the Mallee region providing crisis accommodation, case management, and support services to women and children experiencing or escaping family violence. The organisation is funded through a combination of state government programs and community support, working within the broader network of family violence services across Victoria.The conclusion of the 16 Days of Activism campaign typically sees a return to regular programming for support services, though the underlying work of assisting victim-survivors and working towards violence prevention continues throughout the year. Many organisations use the campaign period to launch initiatives or programs that extend beyond the 16-day timeframe, attempting to maintain momentum generated by the heightened public awareness.Community services in regional areas face particular challenges in addressing gender-based violence, including geographic isolation, limited service availability, and sometimes greater difficulty in maintaining anonymity for those seeking help in smaller communities. Regional services often work collaboratively to address these challenges and ensure adequate coverage across large geographic areas.The Respect Mallee campaign represents one approach to coordinating regional efforts, with participating organisations pooling resources and aligning their activities to create a stronger collective impact during the awareness period and beyond.