Wild weather warning issued by Bureau of MeteorologyWeather Situation: A cold front reaches the southwestern state border late this afternoon before crossing the Lower Western and reaching the Riverina around sunset. Northwesterly winds will strengthen and shift to west to southwesterly on and immediately behind the front before weakening by late this evening.Isolated west to southwesterly DAMAGING WIND GUSTS with peak gusts of around 100 km/h are possible from the late afternoon along and immediately behind the cold front over the far western Riverina, and Lower Western district to the west of Balranald.Winds are expected to ease below warning thresholds everywhere by late this evening.Locations which may be affected include Broken Hill, Wentworth, Menindee and Balranald.The State Emergency Service advises that people should:* Move vehicles under cover or away from trees. * Secure or put away loose items around your house, yard and balcony. * Keep at least 8 metres away from fallen power lines or objects that may be energised, such as fences. * Trees that have been damaged by fire are likely to be more unstable and more likely to fall. * Report fallen power lines to either Ausgrid (131 388), Endeavour Energy (131 003), Essential Energy (132 080) or Evoenergy (131 093) as shown on your power bill. * Stay vigilant and monitor conditions. Note that the landscape may have changed following bushfires. * For emergency help in floods and storms, ring your local SES Unit on 132 500.

As the door to another fantastic year closes, we would like to take the opportunity to say thank you to all who supported The Riverine Grazier and Back Country Bulletin this year.Your support means so much to us.We hope you have a magical Christmas and wonderful holiday season.May it be surrounded with the ones you love most and memories you will forever treasure.We are looking forward to having your support in 2025, and don't forget we want to hear from you.Send in your opinions and stories, and let us know of any event and happening throughout the district, it means so much.Yours Sincerely,The Back Country Bulletin and The Riverine Grazier team.

I think it is safe to say what Christmas looks like to the average Australian has changed vastly over time. In the past, a traditional Christmas meal was a roast, but now Australians eat more seafood, cold meats, the good old Aussie barbecue and local produce. Dessert has also changed, with local traditions like pavlova added to traditional winter fare like plum pudding. Personally, I order a delectable coffee cheesecake from Robertson’s Hot Bread Kitchen.Christmas has become more diverse and personalized, with a shift away from British and Irish traditions. Some examples of alternative celebrations include vegan feasts, queer celebrations, and family cricket games. In 1901, 96.1 per cent of Australians identified as Christian, but today only 43.9 per cent do.In 2016, 16.6 million stamps were sold leading up to Christmas.Last year, that dipped to 6.1 million.The bottom line I feel from the many changes in Australian Christmas is we are living it more for ourselves. The tradition of Christmas is centred around what individuals would prefer to do, rather than adhering to traditions which largely no longer suit many. Christmas should be around making memories for you and your family. With people putting so much significance into a particular day, just because this one has a title, what happens to the rest of the year? Spend your holiday with the ones you love rather than falling into line with others wants because it has always been done.A quick look back to local articles depicting Christmases over time. An article on page five of the Tuesday Dec 17, 1946 edition of The Riverine Grazier, titled CHRISTMAS CUSTOMS OF OLDEN TIMES, details, “In days gone by, Christmas usually began with church and ended with a dance either in the barn or the farm kitchen. “As an old Scottish ballad puts it, “Hornpipes, jigs, strathspeys and reels Pat pith and mettle in their heels.” “While the Swedish custom on Christmas Eve was to light the tree and then catch hands and dance around it.“After the dancing the presents were brought in by a Julbock (a goat with a rider). “Then followed supper and more hilarity till midnight when the party all repaired to church to attend a service at the hour when it was thought Christ was born. “Christmas Day was observed reverently as more of a holy day, the festivities having been completed be forehand.”An article from Page 2 of the January 4 edition of The Riverine Grazier titled THE BACK COUNTRY, begins with, “Christmas comes but once a year, and whom it comes, we got on the beer.It then proceeded to, “chronicle a meeting of sportsmen which took place a few days before Xmas, with a view of bagging the warm duck, the plump turkey, or the toothsome plover, as a contribution to the good things provided for the Xmas dinner. “After having lunch at Murrumbung, the party, consisting of Messrs Evans, Ridgway, Carter, Haines, Brewer, Moore, Wilson, Brown, and the writer, proceeded to a largo swamp about three parts of a mile away and at once entered upon the work of destruction. “The betting out the bag of each sportsman was very keen, resulting in much wagering, and perhaps a little jealous shooting.“However a splendid afternoon’s sport was obtained, and the fact that the shooters had to wade through water, lignum, and duckweed, did not seem to interfere very materially with their enjoyment especially as I suppose the thermometer would have registered about 150° in the sun. “Something over 50 ducks wore bagged, and 8 swans, besides a few other birds of smaller kind, somewhat larger than snipe, and us much smaller than plover, and which proved excellent eating. “The keenest contest of the day was that between Ridgway and Haines, resulting in a victory for the latter by a brace of ducks and a swan but as Mr Haines was assisted by a retriever, the bet was declared off.”These days we all know Christ most likely was not born on Christmas day, and other previously conceived notions are now known to be false or other beliefs have taken their place.The meaning of Christmas changes for everyone over time. When I was a little girl, I would get bound up with significant but positive anxiety, waiting for the ‘fat man’ to come, barely able to sleep.Sometimes, my siblings and I would be up at four in the morning, instructed to wait until at least six by our parents.One year, we woke up and thought let’s just open one, while mum and dad are asleep, it won’t matter. Cue a flurry of wrapping paper flying around the room as we opened every single one, and hyena like laughter at how cheeky we were being.That glee turned into abject panic for me within seconds, realising how much trouble we would be in when the parents woke up.Over time, growing up and then having my own children, feelings regarding Christmas changed.I went through a period where Christmas meant little other than satisfaction when my children were happy with what they had received, seeing the joy on their faces when they saw Santas ‘snow’ powdered footprints leading out of the house, and the munched carrots left on the plate left out the night before.Now, Christmas means something magical to me. The quiet of the world makes it feel as though the world has stopped for a day. No cars on the road, no sounds of the hustle and bustle of everyday life. Just people in backyards and homes coming together, being with each other. Marking the day with love and laughter. For a time, the motions of everyday life, getting through one day and the next, are gone. The world stops turning in a sense, just for you.Being still, with the ones you love, and remembering why you wake up and get out of bed every day is the best present of all.It is not something I have always been old enough or wise enough to feel, and I am grateful beyond measure to feel it. If you could bottle that feeling, I would be happy with just that as a present for any and every special occasion for the rest of my life.

A vast majority of Australians (70%) believe the nation’s biggest polluters should pay for the damage they do to the environment and the role they play in climate change.Despite the drawn-out cost-of-living crisis, this year’s Climate of the Nation report – The Australia Institute’s annual snapshot of what Australians know, and feel, about climate change – reveals voters still care deeply about protecting the environment, says the Australia Institute.The report also reveals Australians grossly overestimate what some of our biggest polluters really contribute to the economy, in terms of tax, royalties and employment in Australia.Overall, voters believe the government is not doing enough to combat climate change, especially when it comes to verifying and explaining claims of “net zero” or “carbon neutrality”.Key findings:70% of Australians support a polluter-pays mechanism50% think the government is not doing enough to tackle climate change70% say gas companies should pay royalties on the gas they extract and sellAustralians think gas and oil companies pay 55 more tax (Petroleum Resource Rent Tax, aimed at making companies pay for the natural resources they extract and sell) than they actually pay52% of Australian oppose subsidies for the expansion of the coal, oil and gas industriesThree quarters (75%) of Australians believe the nation’s climate policy should be based on best-practice science, free from industry influenceAlmost two-thirds (64%) want credible action to address fossil fuel production – in line with a commitment made at COP28 – if Australia is to co-host the COP31 summit in 2026“Politicians seem to think the cost-of-living crisis has led to voters to take their eyes off the ball when it comes to climate change. This report proves that is not the case,” said Ebony Bennett, Deputy Director of The Australia Institute.“Even though Australians are doing it tough with high interest rates, high prices and high inflation, a huge majority still want meaningful action on climate change and believe governments are not doing enough.“The Climate of the Nation report has repeatedly shown the vast majority of Australians want our biggest polluters to pay for the damage they do.“They think gas and oil companies pay huge amounts of tax and employ huge numbers of people. This could not be further from the truth. While these wealthy multi-nationals make huge profits selling Australia’s natural resources overseas, many pay little or no company tax.“Australians want governments to listen to the science and take action to protect the environment, not protect those making huge profits destroying the environment.”

As the silly season approaches and desserts fill our fridges to the point of collapse, we delve into the origins behind many of the iconic Australian Christmas desserts. The great debate - who claims pavlova? Australia and New Zealand are friendly rivals over the owner ship of many things - Crowded House, Russell Crowe and Pharlap to name a few - but one of the most contentious at this time of year is the meringue miracle known as pavlova. The dessert was named after the Russian ballerina Anna Pavlova, who was a megastar when she toured both countries in the 1920s. On the Australia side, chef Herbert “Bert” Sachse is said to have created the pavlova at Perth's Esplanade Hotel in 1935, and it was named by the house manager, Harry Nairn, who remarked it was “as light as pavlova”. In an interview with Woman’s Day in 1973, Sachse said the proprietress, Elsie Ploughman, and Nairn recruited him to make something “different and unique” as a cake or sweet. “I had always regretted that the meringue cake was invariably too hard and crusty, so I set out to create something that would have a crunchy top and would cut like a marshmallow,” he said. “After a month of experimentation – and many failures – I hit upon the recipe, which survives today.” New Zealanders often cite the story of an unnamed chef at a Wellington hotel, who is said to have invented the pavlova during the ballerina’s only tour of the country in 1926. But emeritus professor Helen Leach, a New Zealander who specialises in food anthropology at the University of Otago and authored The Pavlova Story: A Slice of New Zealand's Culinary History, was unable to verify this version of events. A brief history of a Christmas favourite The Christmas pudding originated in the 14th-century as a sort of porridge, originally known as “frumenty”, which bears little resemblance to the dessert we know today. It was originally made with hulled wheat, boiled in milk, sea soned with cinnamon and coloured with saffron. It was associated with meatless days, lent and advent and was often served as a plain dish. But there are a variety of recipes which included additions such as beef, mutton, raisins, currants, prunes, wines and spices. In some instances, this was the staple food for Christmas eve, although in Yorkshire it was eaten first thing on Christmas morning. In the 17th-century changes to the recipe were made. It was thickened with eggs, breadcrumbs, dried fruit and beer or spirits were added – and came to resemble something a bit more like a sweet pudding. However, it was the Victorians who fine tuned the recipe into the Christmas pudding many of us enjoy today. The country bakery staple - vanilla slice Alleged to have been inspired by the French mille-feuille (though this is up for discussion), the Australian vanilla slice is a childhood favourite. Charmingly referred to as a ‘Snot Block’ due to the custard’s consistency, the vanilla slice is seen in all parts of Australian life: the school canteens, country bakeries and cake stalls. The Australian version is a multi-layered pastry liberally dusted with either icing sugar or icing. Sharps's Bakery in Birchip took out 'The Great Australian Vanilla Slice Triumph 2022' having won the prestigious title in 2009, 2012, 2014, 2016 and now in 2022. Leftovers to legend Legend has it that the lamington was created when Lord Lamington, the Governor of Queensland, called upon his chef to feed unexpected guests. The chef apparently only had a few ingredients available, so he dipped some leftover sponge cake in chocolate and coconut – and the lamington was born! This humble baked treat has become one of Australia’s most loved snacks at afternoon tea and even has a day dedicated to it (National Lamington Day is on 21 July, if you want an excuse to sit around and eat Lamingtons for 24 hours - no judgement here!) Sales pitch to party popper Chocolate Crackles are small, chocolate-flavoured cakes made from Rice Bubbles, coconut and Copha. The earliest Chocolate Crackles recipe so far discovered was printed in an advertisement in the Australian Women’s Weekly on Saturday 18 December 1937. The advertisement was placed by Edible Oil Industries, a subsidiary of Unilever, who made Copha – a uniquely Australian ingredient made from solidified coconut oil. Few Australians need an introduction to Chocolate Crackles. They’ve been a favourite for children’s parties and cake stalls for more than 80 years. It’s probably because they’re chocolate flavoured and easy to make – you just melt and mix. That first Chocolate Crackles recipe seemed to be the property of Unilever. Although it calls for Rice Bubbles, there’s no mention of the Kellogg name. However, Kellogg subsequently asserted their rights to the recipe. In 1953, they gained a trademark over the term Chocolate Crackles – a trademark the company still owns. Named by the newspaper Fairy bread is sliced white bread spread with butter or margarine and covered with "Hundreds and Thousands", often served at children's parties and typically cut into triangles. Although people had been putting hundred and thousands (or nonpareils) on bread and butter for some time, the first known reference to this dish as Fairy Bread was in the Hobart Mercury in April 1929. Referring to a party for child inmates of the Consuptive Sanitorium, the article proclaimed that "The children will start their party with fairy bread and butter and 100s and 1,000s, and cakes, tarts, and home-made cakes..." From fool to family favourite Originating in England, the history of trifle is a rags to riches story. Originally regarded as a way of using up left over cake and fruit, the first known reference to a trifle-like dessert dates back to the time of Elizabeth 1 and by the 18th century it reigned supreme as a special dessert to be grandly carried out as the finishing touch for many a family’s Sunday lunch. It has gained popularity as a Christmas dessert in Australia where temperatures can be sweltering, and a chilled dessert is preferable to a hot one. Trifle appeared in cookery books in the sixteenth century. The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery The Good Housewife’s Jewel. This flavoured thick cream was cooked 'gently like a custard, and was grand enough to be presented in a silver bowl.’ These earlier trifles, it is claimed, 'derived from the flavoured almond milk of medieval times'. Early trifles were, according to food historian Annie Gray, 'more like fools (puréed fruit mixed with sweetened cream)'. Trifle evolved from these fools, and originally the two names were used interchangeably. Jelly did not make an appearance as a trifle ingredient until 1760.

We're all looking for things we can do to gear up and get ready for Christmas without that last minute panic of having to get the food prep done all at once.Here are some scrumptious recipes you may be able to throw together, cover up and pop in the back of the fridge until needed.First up is Tim Tam Tiramisu - it’s Australian, looks spectacular and will last in the fridge for three days, so you can get creating on December 22. Ingredients:500g Mascarpone4 large egg yolks1/4 cup (110g) granulated sugar2 cups (500ml) thickened cream 3 tsp vanilla bean paste 1 1/2 cups (375ml) strong espresso, room temperature 1/4 cup (60ml) Kahlua, optional 2 x Tim Tams Family Pack (660g) Cocoa powder, to dustMethod:With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone in large bowl until smooth. Set aside.In a heat-proof bowl place egg yolks and sugar, whisking to combine. Place bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Whisk together until pale and thick. Remove from the heat and add to mascarpone. Beat on medium speed to combine.Whip thickened cream and vanilla bean paste to firm peaks (do not overwhip). Fold the whipped cream into the mascarpone mixture. Place in fridge to chill for 30 minutes.Combine coffee and Kahlua (if using) in a shallow bow, set aside.Slice edges off all the Tim tams length ways just enough to reveal the cookie. Soak Tim tams in coffee mixture, then arrange them in serving dish to make one solid layer. Top with half the mascarpone mixture, then remaining soaked Tim tams.Put the remaining mascarpone in a piping bag fitted with a large round piping tip, then pipe on top layer. Chill for 2-3 hours before dusting with cocoa to serve. Cover leftover tiramisu and store in the refrigerator for up to 3 days.Mini fruit cakes are the all-star of the dessert world. Either love them or hate them, you can prepare these well ahead of time. These little babies will last for a month to three months in an airtight in the fridge.You can pelt it into the freezer for a year (the kind with no alcohol).Fast soaked fruit:300g / 10 oz raisins150g / 5 oz diced dried apricots, chopped 8 mm / 1/3"75g / 2 1/2 oz mixed peel, diced 5mm / 1/5150g / 5 oz glace cherries, chopped 8 mm / 1/3"180g / 6 oz dates, diced 5mm / 1/5"1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 juiceCake:115g / 8 tbsp unsalted butter, softened (1 US stick)1 1/2 cups brown sugar, packed (or dark brown sugar for a darker crumb, Note 3)1/2 cup vegetable oil (or canola, peanut, grapeseed)3 tbsp molasses or golden syrup (Note 4)1/2 tsp salt1/2 tsp all spice1/2 tsp cinnamon1/2 tsp nutmeg3 eggs1/2 tsp baking powder1 2/3 cups plain flour (all-purpose flour)3/4 cup walnuts, chopped (optional)Decorating:Icing sugar, for dustingChristmas fondant – see directions hereChristmas Pudding Drippy Glaze1 1/2 cups soft icing sugar / powdered sugar1 tbsp / 15g unsalted butter, softened1/2 tsp vanilla1 1/2 – 3 tbsp milkFast Soaked Fruit:Heat – Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.Soak – Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).Cake:Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 20cm / 8" square cake pan with baking paper, or larger pan to get more cakes out of it. Beating – Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined. Add salt, spices and baking powder – beat until incorporated. Add eggs, one at a time, beating until just incorporated.Stir in the flour with a wooden spoon, then the dried fruit (including all the extra liquid in bowl) and walnuts (if using).Pour into the cake pan, it will fill it right to the top (it won't spill over, the cake barely rises). Cover the surface with paper then cover with foil.Bake 2 1/2 hours – Bake for 2 hours, remove the foil and paper, then bake for a further 30 minutes. A skewer inserted into middle should come out clean with no batter on it.Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before cutting.Cutting – Trim off the sides (to make them neat). Then cut into 9 squares (or more, if you want). Trim the surface (to make them level as the cake slightly domes). Then flip upside down and decorate the base of the cake.Decorating, gifting and servingSimple – Dust with icing sugar. That's all this cake needs, it's so full flavoured and moist! Wrap with cellophane and ribbon to gift.Ribbon – Wrap and tie a ribbon around each cake. Nice way to present for serving. (Optional to include for gift wrapping too, but then there's a double ribbon situation happening – ie ribbon and cake, ribbon on cellophane!)Drippy white glaze – Mix the icing sugar, butter, vanilla and start with 2 tbsp milk. Mix really well (it will take time to come together, be patient). Then adjust thickness using 1/2 tsp milk at a time. BE CAREFUL – it goes from too thick to too thin very easily!Goal: Thick glaze that will ooze "pudding style", as pictured, rather than dripping in long streaks. Spoon onto cake, coaxing it down the sides. Allow to set before wrapping.Fondant – See directions in my classic round Christmas Cake.Serving – serve with custard for a traditional experience! Either homemade custard or store-bought pouring custard.Ingredients▢1 cup plain flour / all-purpose flour▢1/3 cup cocoa, sifted (unsweetened, not Dutch processed – Note 1)▢3/4 tsp baking powder▢3/4 tsp baking soda / bi-carb (Note 2)▢1 cup white sugar▢1/2 tsp cooking salt / kosher salt▢1 large egg, at room temperature▢1/2 cup milk, preferably full fat, at room temperature▢1/4 cup plain oil, like vegetable, canola, peanut oil▢1 tsp vanilla extract▢1/2 cup boiling water▢1 tsp instant coffee powder, option (Note 3)Chocolate Buttercream▢250g / 1 cup unsalted butter, softened▢4 cups soft icing sugar / powdered sugar, sifted▢1/2 cup cocoa powder, unsweetened▢1 tsp vanilla extract▢5 tbsp milk, preferably full fatDecorations▢Dark chocolate, finely shaved using a knife (white chocolate is also pretty)▢Raspberries, rosemary sprigsInstructionsPreheat oven to 180°C / 350°F (160°C fan-forced).Baking pan – Butter a 40 x 28.5 x 2.5cm cm tray (15.8 x 11.3 x 1" – US standard jelly roll pan) then line with baking paper (parchment paper).Cake layersWhisk dry – Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt, then whisk to combine.Mix in wet – Add the egg, milk, oil and vanilla. Whisk to combine. Dissolve the coffee in the hot water, then add into the batter. Whisk to combine. The batter will be VERY thin!Bake – Pour into the pan and bake for 13 minutes.Cool for 10 minutes then use the paper overhang to lift the cake onto a rack and cool for 30 minutes (leave it on the paper). Then refrigerate uncovered for at least 1 hour before cutting rounds (cake is too soft when freshly baked).Assembling & frosting:Cutting rounds – Cover the sticky surface with paper. Then flip upside down onto a cutting board (i.e. sticky side down). (Note 4) Peel the paper off the base. Then press out 21 x 6cm / 2.4" rounds (or other size or shape as you desire).Pipe frosting – Place a piece of cake on a small piece of paper, using a dab of frosting to stop it from sliding. Pipe coils of frosting on the layers, using 3 rounds for each cake. Pipe frosting around the sides and on the top. (A cake turntable is handy if you've got one but not essential.)Smooth frosting – Smooth the frosting using a small offset spatula or knife, taking care to only touch the surface. Avoid touching the cake because it will dislodge crumbs that will end up in your frosting!Decorate with piles of chocolate shards. I also used raspberries and rosemary for the photos in the post!Chocolate buttercream:Beat butter for 3 minutes on high until soft and fluffy. Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.Beat 3 minutes – Once the icing sugar has all been added, added the cocoa powder, milk and vanilla. Beat again, starting on low speed then increasing the speed gradually. Once the cocoa is incorporated, beat on high for 3 minutes to make it really nice and fluffy.Piping bags – Transfer to a piping bag for frosting. (This is the fastest and easiest way, trust me on this. Even a Ziplock bag will work here).Assembled cakes will stay fresh in the fridge for five days – the cake sponge has excellent shelf life!You just can't go past the good ol' no bake cheesecake - especially for people in our area, who would be understandably loathe to put the oven on on a hot day. In my humble opinion, substitute lemon for whatever you want, adapt the recipe as suits; nutella for nutella cheesecake, coffee etc. Go your hardest.Biscuit crust:200g/7 oz digestive biscuits (13 pieces, 1 2/3 cups crumbs), or other plain biscuits/cookies90g (6 tbsp) unsalted butter, melted1/2 tsp cinnamon powder (optional)1 tbsp brown sugarPinch of saltNo-bake cheesecake filling:2 1/4 tsp (9 g) gelatine powder, unflavoured.2 tbsp cold tap water1 cup thickened or heavy cream, or any whipping cream, FRIDGE COLD (Note 3)500g/ 16 oz cream cheese block (not tub), well softened at room temperature (Note 4)3/4 cup caster sugar / superfine sugar (Note 5)1 tsp vanilla extract1 tbsp lemon juice (not critical, can do without)Optional decorations:6 strawberries, halved (plus extra for serving).Whipped cream (half batch for decorating, or full batch for extra to serving on side)Blitz crumb ingredients. Press into 20cm/8" inverted base lined springform. Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill crust, fridge 6 hours.It is excellent for 4 days, and still good at 7 days though the base does start to soften a bit as it continues to take in moisture. However, be mindful of the shelf life of the cream you used as you will be limited by that, i.e. the cheesecake shelf life will be the short of the expiry date of the cream or seven days.And if all else fails, cut up some fruit, leave a can of compressed whipped cream on the table, and people can make their own fruit salad sundaes. IngredientsDough80g unsalted butter1 cup (250ml) milk¼ cup (60ml) water1 tsp vanilla essence/extract.3 2/3 cups (480g) + 2 tbsp (20g) bakers or plain flour, divided2 sachets (14g) yeast¼ cup caster sugar½ tsp salt2 large eggs, room temperature, lightly beatenFilling3/4 cup (110g) brown sugar2 ½ tsp ground cinnamon or Queen Cinnamon Baking Paste80g unsalted butter, softenedCaster sugar to sprinkle on topCream Cheese Glaze60g cream cheese, room temperature1 cup (150g) icing sugarvanilla bean paste2 tbsp (40ml) milk, slightly warmedMethod - DoughPlace butter and milk in a small saucepan over a low heat until butter has melted. Remove pan from heat and whisk in water and vanilla. Allow mixture to cool slightly.In the bowl of a stand mixer, fitted with a dough hook, sift in 3 cups of the flour, yeast, sugar and salt, lightly mix with a spoon. On a low-medium speed, add milk mixture. Add eggs and mix until slightly combined before adding the remaining 2/3 of a cup of flour and continue mixing for 5-10 minutes.Transfer the dough into and oiled bowl and cover with plastic wrap. Set aside in a warm place and leave until doubled in size (about an hour).Grease and flour a large loaf pan (23cm x 13cm x 6cm) and set it aside ready for the dough. Punch down the dough to let out the air and if it is still sticky, knead in the extra 2 tablespoons of flour. Allow to rest for 5 minutes. Sprinkle flour on the bench and roll the dough out into a rectangle about 40cm by 30cm.Method - FillingWhile dough is resting, mix sugar and cinnamon together and set aside.Spread butter over the rolled dough. Sprinkle sugar mixture evenly over butter layer, and cut dough into 6 even strips down the length of the dough. Stack the pieces on top of each other and cut into 6 even pieces. Place slices a couple at a time into the tin, lining them up in a row, making sure the sugared sides all face the same direction. If needed, progressively press the dough toward the back of tin in order to fit in all the dough. Cover with plastic wrap and set aside in a warm place until doubled in size (45 minutes).After 30 minutes of rising, preheat oven to 160C (fan-forced). Lightly sprinkle the top of the loaf with caster sugar and bake for 30-35 minutes. Leave it to rest in the tin for 30 minutes while making the cream cheese drizzle.Method - Cream Cheese GlazeIn a small bowl, combine cream cheese, icing sugar and vanilla together and whisk until smooth. Add a tablespoon of milk at a time, until desired consistency is reached.Remove loaf from tin onto serving tray and generously drizzle with cream cheese icing and serve warm.Recipe Notes:Rising times may vary depending on time of day and season.The addition of baker’s flour creates a lighter, more tender dough.If using Queen Cinnamon Baking Paste, simply mix paste with softened butter before spreading over dough.Prep ahead:Filled and formed loaf can be frozen before its final proof/rise. Simply ensure frozen dough is kept in an airtight container. Defrosting and final proofing will take approximately 4-5 hours from frozen.

By Dr Fleur Stelling - Charles Sturt UniversityRiverina communities have been successful in recovering the Southern bell frog from the brink of extinction. It's been another fantastic year for the Southern bell frog population, with exciting signs of continuing recovery thanks to dedicated efforts of Riverina communities and water for the environment deliveries. Last week, the monitoring team from Charles Sturt University working on the Commonwealth Environmental Water Holder’s science program in the Murrumbidgee, were thrilled to hear the unmistakable calls of the frogs and observe large numbers of tadpoles in the Lowbidgee wetlands – a clear sign that their population is recovering well.These frogs were once abundant across the Southern Murray Darling Basin with populations along the Murrumbidgee extending right up to Canberra.   Rapid population declines in cooler regions were caused by the arrival of the amphibian chytrid fungus, an introduced pathogen that has been responsible for declines of frog populations across the globe. The impact of the amphibian chytrid fungus however, was less severe in the Riverina due to higher temperatures. Stronghold populations of the frogs in Coleambally and the lower Murrumbidgee remained abundant up until the start of the Millenium drought when water became scarce. The frogs, like many species, were heavily impacted by the prolonged dry conditions and reduced floodplain inundation, during the Millennium Drought. As their habitat dried up and breeding opportunities dwindled, the frog populations declined dramatically. Since 2009, the local landholders and First Nations managers have assisted with the delivery of Commonwealth environmental water, which has been a cornerstone of the Southern bell frog’s recovery in the Murrumbidgee. Communities have used the water to restore wetland habitats on their lands, vital for the frogs and also the endangered Australasian Bittern, which benefits from the growing frog numbers. Communities partnering with the CEWH have helped create breeding opportunities during wetter years, and also maintain ‘refuge’ habitats during dry years, ensuring that the frogs have a place to survive when the wetlands dry out. These actions create a more resilient landscape for the frogs, offering them a safe space to grow and breed year after year, no matter how the climate fluctuates.The continuing recovery of the Southern bell frogs marks a remarkable turnaround. From the brink of ecological collapse during the devastating drought, with the targeted and carefully managed environmental water deliveries, their populations are now continuing to grow. Monitoring Project Leader, CSU’s Professor Wassens reflects on the progress made. "The ecological renewal brought by these efforts—and in particular, the flourishing of the Southern bell frogs is incredibly heartening," she said, also acknowledging the key role of local farmers and First Nations group the Nari Nari Tribal Council in collaborating to coordinate water deliveries to the wetlands.Looking ahead, the future of the Southern bell frog now looks promising. With ongoing efforts and continued support for environmental water, the frog populations will have the opportunity to continue to grow and help restore balance to their ecosystems. The success of the Southern bell frog is an inspiring reminder of how, with careful intervention and collaboration, threatened species can make a comeback—even in the face of significant challenges.

It’s been another busy and productive year in Murray and it’s Christmas time once again!Although Christmas is a festive time of year, I still have grave concerns about the Federal and State governments’ water policies and the devastating impact they will have on our communities.The latest threat to the southern basin comes from the NSW Government announcing a staggering 184 per cent increase in water charges by 2029.That means a megalitre of NSW Murray general security water that costs $14.60 in 2024 will end up costing $41.45 by 2029.How can anyone be expected to cop these kinds of price rises?Farmers face unsustainable costs that threaten our ability to produce food for Australia and the rest of the world.These unsustainable costs will lead to business closures, job losses, and the destruction of rural communities.In dollar terms, an estimated $23 million will be drained from the Riverina annually, jeopardising food security nationwide.In a failed attempt to hide the devastation her water buybacks are causing, Federal Water Minister Tanya Plibersek has announced a paltry one-off $160 million in hush money for Murray-Darling Basin communities. (She calls it compensation, but we all know what this money really is.)Murray represents $30 billion of economic activity annually. This will be destroyed by the Water Minister’s water buybacks, if we let them happen. Meanwhile, the Minister ignores important issues like water quality.There are an estimated 375 million carp in the Murray-Darling Basin system. Those fish represent 90 per cent of the river’s biomass, and none of them should be there. We need to eradicate the carp immediately.I will continue to fight for our community in 2025 and I am looking forward to continuing to make Murray an even better place to live in the new year and beyond.I’d like to wish everyone in the electorate a very merry Christmas and a prosperous new year.

2024 Christmas-New Year Message – Sussan Ley  An interesting piece of research came out this month showing two in five capital city residents would contemplate a move to the country. Of course, those of us already here can understand why.Cleaner air, neighbourly communities, a better life/work balance with (usually) shorter travel times, among many reasons we like to call rural Australia ‘home’.  But if we’re to look after ourselves AND find room for our city cousins, there’s still work we can do to better our region.Wherever I’ve travelled this year, you’ve been consistent on what that is: broader work opportunities close to affordable housing, ready access to a GP, childcare and good health facilities, with communication options on par to metro areas. I am pleased to say each of those feature heavily in Coalition policy as we head into an election year.So too, eliminating the currently blinkered hope that renewables-only will achieve net zero emissions instead of a balanced energy mix, as well as restoring commonsense policy to the Murray Darling Basin Plan.That last aim is very important to Farrer. Our rivers form both the economic and ecological lifeblood of this region, while also making a delightfully relaxing visitor stop - probably why so many from the cities also lob here temporarily over Summer. Whatever this time of year brings, I hope it can involve a break with family, friends or even just a little downtime. My electorate offices will be closed between Christmas and New Year and reopening from Monday 06 January 6 – but we remain on-call for any critical issues or emergencies during this time. Best wishes to you for a happy and safe holiday season! Sussan Ley MPMember for Farrer

Peter Bascomb and Jack Bond appointed as local shire interim General Manager and CEOMr Jack Bond has been named as Edward River Council’s Chief Executive Officer (CEO) after an extensive search for the right person to lead the organisation into the future. Mayor Cr Ashley Hall expressed his excitement about Mr. Bond’s appointment after a rigorous recruitment process conducted over the past few months. “I am delighted to announce the appointment of Jack Bond as the new CEO on a five-year performance-based contract. He will officially take up the role on 29 January 2025,” said Cr Hall. With over 15 years of experience in local government, Council says "Jack brings an exceptional skill set to the role, specialising in infrastructure, asset management and community development." A Deniliquin local, Jack began his career at Murray Shire Council, before gaining broader experience in Albury-Wodonga and the private sector. Most recently, he served as Director of Infrastructure at Murray River Council where he successfully led major projects, regional advocacy initiatives and organisational transformation. “Jack will bring a wealth of talent and experience to Edward River Council,” Cr Hall said. “His extensive background and leadership skills make him the perfect fit for our community as we work together to build a thriving and sustainable future.” Mr Bond is eager to step into the role, stating, “I am honoured and excited to take on the role of CEO at Edward River Council. With deep ties to Deniliquin, I am passionate about working with the community to build on our strengths and realise the opportunities ahead. “Together, we will focus on enhancing liveability, driving growth, and ensuring Edward River remains a vibrant and thriving region for generations to come.”Mr Peter Bascomb was appointed as Interim General Manager of Balranald Shire at the December meeting of Council.Mr Bascomb has substantial understanding of Local Government, having held roles in the sector for over 30 years.One of his more recent roles was Chief Executive Officer of Snowy Hydro Snowy Monaro Regional Council during the always difficult time of amalgamation.“Balranald Shire Council is very pleased to welcome Mr Peter Bascomb into the position of Interim General manager,” Mayor Louie Zaffina said. “Council is striving to find the perfect fit for the General Manager position long term and welcomes Mr Bascomb’s considerable experience in local government to assist us in this process.” Mr Bascomb will have access to a council residence at nil cost and a council vehicle. This appointment will cease upon the permanent General Manager taking up duties. The current Acting General Manager, Mr Glenn Carroll will revert to his previous role as Director of Governance, Business and Community Services

The University of NSW Business School reports Australian’s lost a staggering $3 billion to scams last year, and where once scams were something that happened to other people, an increasing number of local people are falling victim to incredibly sophisticated cons. One couple lost their deposit on a new caravan when the email of their supplier was intercepted by a scammer. “We had been dealing with a large franchise business in another town and when it came time to pay the deposit, they told me over the phone they would email me our invoice and banking details,” the customer said. The couple prefer to remain unnamed, as they have been pursuing a refund for the lost deposit for several months. “The invoice arrived and straight after it another one came through on email. The letterhead, ABN and everything was identical.” But the second email was from a scammer, who had intercepted the caravan supplier’s email system. They sent a replica invoice, with new banking details, and a message that they had recently changed banks. “We thought nothing of it,” the customer told The Grazier. “We had been to the show room and met the staff. We’d chosen our new van and spoken with the business many times on the phone. “The invoice looked exactly the same, and we are used to businesses having to change banks when branches close.” The couple sent off their deposit via electronic funds transfer. The following week they presented at the dealership to pay the balance and collect their new van, only to be told their deposit had not been received. Since then, the pair have battled with the business and banks to reclaim their funds, and have also reported the crime to Police. Australian Federal Police refers to this type of scam as ‘man-in-the-middle’(MITM) attacks, where the attacker secretly relays and possibly alters communications between two parties who believe that they are directly communicating with each other. Certified Practising Accountants estimate MITM scams cost Australians more than $227 million dollars in 2021 alone. They advise to always contact a business directly, in person or by phone, to confirm any changes to banking details. Hackers have also been impersonating legitimate businesses on booking.com and one local accommodation provider has had their official booking site replicated. Janine and David Cox own and operate holiday villas on Tasmania's picturesque King Island. “They took all our real photos and information from our own site and used it to create a fake listing on booking.com,” Janine explained. “We only found out when a customer messaged us via our social media about the booking.“When they mentioned a site we aren’t listed on, the warning bells rang.” The fake listing on booking.com has copied all of the legitimate information, and even claims to be hosted by 'Janine David' however the email address provided has been changed, to redirect messages to the scammer. Geographically the listing has confused King Island's location, mentioning suburbs and attractions in Sydney, NSW. “We had to tell the poor holiday maker the listing was fake. Hopefully they can get their money back.” Complaints involving Booking.com sky rocketed by 585 per cent in 2023 due to a major spike in scam reports which cost travellers more than $337,000. The Australian Competition and Consumer Commission is urging all Australian travellers to independently verify any email containing a link or attachment and to contact by phone to query suspicious emails or text messages. In another concerning trend, a young local family was horrified to discover that pictures of their two-year-old child had been copied from their personal social media pages, and were being used by a scammer to catfish a man into paying child support. Catfishing is the term used when someone uses a fake identity online to convince victims of a relationship, usually to extort money. In this case, the Sydney-based woman appears to be a mother herself, according to the family. "We only found out about it when the man being catfished messaged us, after figuring out himself that our child wasn’t his or hers (the scammer's)," the family told The Grazier "I'm still unsure how he found us, but I'm guessing he reverse searched her photos. "I took the evidence to the local police station and contacted her and any of her family members that I could find on Facebook. "I believe that she has deleted everything of our child and unfortunately the police couldn’t find her in the system." The child's mother has great advice for others, but the fact the family had to endure such an invasion of their privacy has changed them forever. "I advise others to clear out random people from their following or friends lists, as you never think it’ll happen to you until it does. "It’s all well and good to have a big following on social media until your child’s safety becomes compromised. "I have a whole new Instagram page and went through my friends on Facebook as well as making both accounts private. "I’ll only allow those that I know on there now, as our child’s safety is a priority." The Australian Government has a series of information and resources available at www.cyber.gov.au. Their tips include limiting what you share online, not using the same passwords online, checking bank statements for unusual activity and not clicking on links from unsolicited emails or text messages.

The school bell's final ring signals the start of Christmas break, a time for lazy days, and family fun.While summer offers a chance to make amazing memories with your kids, it can also bring pressure to create the perfect experience. But hold on, super-parent, it doesn't have to be a stress-fest! This summer, give yourself permission to relax and focus on what truly matters; connection and enjoyment.Ditch the pressure to do it all. Trying to cram in every possible summer activity will likely lead to burnout – for both you and your kids. Instead, pick a few things that genuinely excite your family and build your summer around those. Maybe it's weekly trips to the local pool or finally tackling that family camping trip you've been dreaming of.Remember, holidays should be fun, not an endurance test!Let your kids be your co-pilots. Don't shoulder all the planning yourself. Involve your kids in making realistic decisions on what to do.Sitting down together to brainstorm ideas and make a summer bucket list not only builds excitement but also ensures everyone feels heard and invested.Plus, letting kids have a say can lead to some wonderfully unexpected adventures!Embrace the beauty of boredom. It might sound counterintuitive, but allowing kids to experience boredom is a gift.It's in those quiet, unscheduled moments that their imaginations soar and creativity flourishes. Resist the urge to fill every second with entertainment – trust us, they'll survive (and probably thrive) on a little downtime.Find your family's rhythm. There's no one-size-fits-all approach to summer scheduling. What works for one family might not work for another, and that's perfectly okay.Maybe you thrive on a structured routine, or maybe you prefer a more free-flowing approach. The key is to find a balance that fits your family's personality and needs.And remember, it's okay to adjust course as needed. If your initial plans aren't working out, don't hesitate to hit the reset button and try something new.Don't sweat the small stuff. Summer is bound to have its share of meltdowns, bickering, and days that feel like they'll never end. Accept that things won't always go smoothly and give yourself (and your kids) grace when they don't.Focus on the small moments of joy – the giggles during a water balloon fight or the quiet connection of reading an extra bedtime story. These are the memories that will last a lifetime.These holidays, make a conscious effort to prioritize your own well-being alongside your kids' enjoyment. Give yourself permission to relax, to say no to over-scheduling, to embrace the imperfections. Remember, a happy parent makes for a happy summer for everyone.The school holidays are almost here, which means it's time to start planning some fun activities to keep your little ones entertained. Let’s be real, we all struggle to think of things to do during the school holidays, right?But fear not, weary parent, because this list of ideas is here to save the day!Water balloon fights are a classic summer activity.Fill up a bunch of balloons before the kids get home from school, or surprise them with a water hose ambush!Host a "Welcome to Summer" BBQ and invite all your friends and family. It's always a pressure reliever to keep things simple and affordable.Remember: you don't have to be "on" 24/7 to create lasting summer memories. Even small things, like eating dinner outside once a week, reading extra bedtime stories, or going for a family bike ride, can make a big difference.When it comes to planning your summer schedule, keep things realistic.Don't try to cram in too many activities.Instead, choose a few things your family really wants to do and focus on those.Maybe you traipse down to the splash park daily or plan a trip away to the zoo.The key is to find a rhythm that works for your family.Whether you prefer a jam-packed schedule or a more laid-back approach, make sure your summer plans fit your personality and needs.And don't be afraid to adjust your plans as needed – after all, this is your summer!Make this summer one to remember!

WaterNSW has issued a number of blue-green algal alerts for areas of the Darling River.The red alert warning applies only to untreated water and will remain in place until monitoring and test results confirm the risk is sufficiently diminished.Wilcannia is fitted with dual-reticulated water supply and residents should be mindful that untreated water taps that source water directly from the river will also be affected.Red Alerts:Darling River at WilcanniaLake Menindee outlet regulatorDarling River at EllerslieLower Darling River at Tolarno and PooncarieAmber Alerts:Lake Wetherell (sites three and four)Copi HollowLake Cawndilla outlet regulatorDarling River upstream of Weir 32Burtundy and TapioGreen Alerts:Lake Wetherell (sites two and eight)

A third person has been charged over an alleged shooting in the state’s south earlier this year, under Strike Force Bettles.In September 2024, officers attached to Murrumbidgee Police District formed Strike Force Bettles to investigate the shooting.Police were called to a home on Burns Street, Hillston, 100km north-west of Griffith, about 2.30am on Friday 20 September 2024.Officers were told a man and two women were in the home when three people allegedly entered the home, one armed with a firearm.A 46-year-old man was allegedly shot in the abdomen before the three people left.The man was treated at the scene by NSW Ambulance paramedics before being taken to Griffith Hospital. He was later airlifted to a major metropolitan hospital.Following inquiries, police executed two search warrants at two addresses on Nyampaa Street, Murrin Bridge, last week..A 37-year-old man was arrested nearby and taken to Lake Cargelligo Police Station.He was charged with shoot at with intent to murder, participate criminal group contribute criminal activity and aggravated break and enter and commit serious indictable offence – inflict grievous bodily harm.He was refused bail to appear before Griffith Local Court tomorrow (Wednesday 11 December 2024).Inquiries under Strike Force Bettles continue.

A bill passed the NSW upper house that would allow provisional drivers over 25 years old to use their phone's GPS while driving.The phone must be mounted to the vehicle and used solely as a GPS navigational aid. The driver cannot touch the phone while the vehicle is moving or stationary but not parked. The bill was introduced to improve safety for all road users by allowing provisional drivers to access GPS functionality on their phones. The bill does not apply to provisional drivers under 25 because brain development is not complete until the mid-twenties. The provision will be repealed 12 months after commencement. Provisional drivers are not permitted to use their phones while driving in other ways, such as sending text messages or using the phone in hands-free mode with the loudspeaker on. The only exceptions are to show a Digital Driver Licence to police or to use wallet functions when stopped in a road-related area. 

The Albanese government has unveiled its News Bargaining Incentive (NBI), a charge that will be applied to digital platformsfor sharing Australian news on their digital platforms.The NBI is designed to encourage digital platforms to enter into or renew commercial deals with news publishers and follows an announcement by Meta in March that it would not renew agreements with publishers, including Country Press Australia member mastheads.Under the incentive, search and social media companies who failed to reach agreements with publishers would be forced to pay a government charge instead, with 100 per cent of those funds collected then distributed to eligible publishers.The value of any agreements reached would be offset against the tax payable by the companies.The new regulations will require digital platforms with Australian revenues of over $250m, such as Meta, Bytedance (TikTok) and Google, to participate by paying a fixed charge or by entering into direct deals with publishers or industry groups.“The government wants Australians to continue to have access to quality news content on digital platforms,” Assistant Treasurer Stephen Jones said.“The Albanese Government is committed to a diverse and sustainable news media sector, given this is critical to the health of Australia’s democracy," the Minister for Communications, the Hon Michelle Rowland MP said.“Large digital platforms have an important role to play in providing access to news for all Australians, and contributing to the sustainability of public interest journalism.“The News Bargaining Incentive is an important step towards securing support for Australia’s news media.”According to Country Press Australia, the government will consult stakeholders on the final design of the scheme. The industry's peak body said a public consultation paper is expected to be released in early 2025, and the incentive will take effect from January 1, 2025.Country Press Australia (CPA) has welcomed federal government plans to establish the NBI to ensure large digital platforms contribute to the sustainability of news media in Australia.CPA president Andrew Schreyer said the News Bargaining Incentive would help deliver important financial support and recognition to our member publishers for the valuable work they do across the regional, rural and outer-suburban landscape. “In the overwhelming majority of communities in regional, rural and outer-suburban Australia where our members operate, they are the only provider of hyper-local place based public interest journalism to those communities," Mr Shreyer said at the time of the announcement.Country Press Australia president Andrew Shreyer has welcomed the Prime Minister's announcement. Image: CPA“And as such, the local paper’s role as an important piece of democratic infrastructure cannot be overstated.”Mr Shreyer said the announcement of the News Bargaining Incentive was good news for publishers who otherwise faced ongoing challenges in the wake of Meta’s previous decision to not renew agreements.“Local papers command an overwhelming share of voice across the broader regional, rural and outer-suburban landscape and it’s pleasing to see the increased recognition from government of the role our papers play in the communities they serve.”The government says the incentive will apply to large digital platforms operating significant social media or search services irrespective of whether or not they carry news.Mr Schreyer thanked the government, especially ministers Rowland and Jones, for this latest intervention and show of support for regional, rural and local publishers and said CPA looked forward to playing a role in the important consultation process that is to come.“We remain steadfast in our commitment to our members and to the communities they serve.”

As of September 28 the oral contraceptive pill is permanently available over the counter for women in New South Wales.Women aged 18–49 who have been taking the pill continuously for at least two years can get up to 12 months of supply from a participating pharmacist.Pharmacists who have completed additional training and work in pharmacies with suitable facilities can offer the serviceThe permanent scheme aims to reduce the need for a doctor's visit and make contraception more accessible and affordable The trial began in September 2023 and involved more than 500 pharmacies. The NSW government hopes that making the scheme permanent will lead to better outcomes. You can check with your local pharmacy to see if they are providing the service. When you visit, you should check the pharmacy's opening hours, ask if you need to book a consultation, and ask about the cost.

Balranald Shire Council has release a snapshot report on it's current infrastructure works across the shire.Marma Box Creek Road The road leading to the world heritage Mungo National Park and the Willandra Lakes area in remote south-western New South Wales has undergone a significant $4.15 million upgrade thanks to funding from the NSW Government. Balranald Shire Council sealed a 23.1-kilometre stretch of Marma Box Creek Road to provide smoother journeys for the residents and tourists who are visiting the discovery site of the most significant human remains ever discovered in Australia. The recently completed improvements which were funded under the NSW Government’s Fixing Local Roads Program and Balranald Shire Council. Additionally, Council is working to seal the final 3.9 kilometres of Marma Box Road through the Australian Government's Roads to Recovery program. These works will enhance the road's reliability in all weather conditions, improve surface quality, and boost safety for tourists, local farmers, their families, as well as students commuting to and from school.Euston Prungle Road Upgrade This project is part of a multi-stage initiative to extend the seal on Euston Prungle Road. The project includes constructing and sealing a 2.5 km straight section of the road, featuring a 9-meter formation and a 7-meter seal. "The Euston Prungle Road Upgrade's primary goal is to enhance the road's reliability in all weather conditions and improve safety and surface quality for tourists, local farmers, their families, and students travelling to Euston as part of the school bus route. This project will facilitate better connections between rural farming families and the local community while reducing travel time for all road users," Council said. Other RoadworksSealing contractor, Primal Surfacing has carried out sealing works during November. The gravel construction and initial seal projects are completed at Marma Box Creek Road, Marma Box Creek Road-Magenta Wampo Road intersection, Euston Prungle Road and Kilpatrick Drive. Two sections of MR514 Oxley Road have also been resealed.Heavy patching works on the Balranald Ivanhoe Road have continued and are scheduled to be completed before Christmas.Maintenance grading has been carried out on the unsealed roads of Tarwong/Freshwater Road, Turlee Leaghur Road and Nandum/Corrong Road.Theatre Royal Update Structural Engineers deployed by Council’s insurance underwriters have undertaken an assessment of the dividing wall and the burnt-out section of the Theatre Royal. The results of this assessment will provide Council with guidance regarding how to best water and wind proof Council’s section of the Theatre Royal, into the future.Caravan Park Levy Bank and Drainage Works With Drainage Infrastructure installed and backfilled, Coburns Earthmoving commenced levy bank installation at Barlranald Caravan Park in October.Euston Netball Courts Shade Structure The new shade shelter in Euston is part of the Local Roads Community Infrastructure Round 3 funding, that will also see Euston oval’s multi-court upgraded. The shade shelter has now been fully installed and plumbed and all works to the multi-court upgrade should be completed by the end of December 2024.

There is a worrying trend of increasing bowel cancer cases among younger Australians, even as rates decline for those over 50. This shift highlights the importance of understanding risk factors and taking preventive measures.Lifestyle Choices Play a Key Role:●Diet: What we eat appears to be strongly connected to bowel cancer risk.Red and Processed Meats: Consuming high amounts of red and processed meats like bacon, salami, and sausages is associated with an elevated risk.These meats contain chemicals called nitrosamines, which have been linked to cancer development.Experts recommend limiting red and processed meat intake to 70g or less per day, suggesting substitutes like chicken or fish.Sugary Drinks and Refined Carbs: A diet laden with sugary beverages and highly processed carbohydrates also increases vulnerability to bowel cancer.Fibre: Conversely, a high-fibre diet, rich in plant-based foods like fruits, vegetables, pulses, and whole grains, can help lower bowel cancer risk.Simple swaps like choosing brown rice over white and opting for low-calorie popcorn instead of crisps can boost fibre intake.●Physical Activity: Regular physical activity consistently demonstrates a protective effect against bowel cancer.Engaging in more physical activity during morning and evening hours might be particularly beneficial, potentially reducing the risk of colorectal cancer by 11 per cent.●Alcohol: Alcohol consumption raises the risk of several cancers, including bowel cancer.The breakdown of alcohol in the body produces chemicals that can damage DNA, leading to potentially cancerous mutations.The risk escalates with increased alcohol consumption.●Weight: Being overweight or obese (BMI of 30 or higher) is a significant risk factor for bowel cancer. Maintaining a healthy weight through a balanced diet and regular exercise is crucial.●Family History: A family history of bowel cancer, especially in close relatives diagnosed under 45, increases an individual's risk.This heightened risk is attributed to a potential genetic predisposition.The presence of multiple affected family members or diagnosis at a young age amplifies this risk.Inherited Conditions: Certain rare genetic conditions like familial adenomatous polyposis (FAP) and Lynch syndrome significantly increase the likelihood of developing bowel cancer.Individuals with FAP are often advised to undergo preventative bowel surgery in their twenties to remove the colon and prevent cancer development.●Chronic inflammatory bowel diseases like ulcerative colitis and Crohn's disease can also elevate the risk of bowel cancer if present for many years.More research is needed to fully understand the link between processed foods and bowel cancer development.However, existing evidence strongly suggests that adopting a healthy lifestyle with a balanced diet, regular exercise, and limited alcohol consumption can significantly reduce the risk of bowel cancer.