Narrabri Shire community joins the nation in observing Australia Day on Friday, January 26.
On Australia Day we celebrate all the things we love about Australia: land, sense of fair go, lifestyle, democracy, the freedoms we enjoy but particularly our people.
Australia Day is about acknowledging and celebrating the contribution that every Australian makes to our contemporary and dynamic nation. From our Aboriginal and Torres Strait Islander people - who have been here for more than 65,000 years - to those who have lived here for generations, to those who have come from all corners of the globe to call our country home.
The marking of January 26 is an important date in Australia’s history and has changed over time, starting as a celebration for emancipated convicts and evolving into what is now a celebration of Australia that reflects the nation’s diverse people.
In addition, over 16,000 new Australians will become citizens on Australia Day. We have plenty to celebrate on January 26.
Shire achievers honoured on Australia Day
The nominations are in and the judges have decided - Narrabri Shire’s citizen achievers will now be announced on Australia Day.
The Citizen of the Year and the Young Citizen of the Year awards recognise people who have gone above and beyond in making a contribution to their community in the spheres of sport, volunteering, community work, business or the arts - the scope is wide.
The winners will be announced at the Australia Day ceremony at the Narrabri Aquatic Centre on January 26.
Master of Ceremonies for the event will be Cr Ron Campbell who officiated at last year’s event, with Cr Annie McMahon as alternate MC.
Australia Day Young Citizen of the Year
Maddison sets an excellent example to her peers and this was evident in her election as vice captain of Wee Waa High School.
Hailey regularly volunteers her time in assisting and organising local sewing workshops for the charity and recently raised over $1200 by shaving her head.
Some of the roles Tyson has taken on include being Santa Claus for the Wee Waa Mardi Gras and the Wee Waa Preschool Christmas celebration. Tyson was also Vice-Captain at Wee Waa High School and a member of the Student Representative Council from 2012 to 2016.
Community Event of the Year
The event brought the community together with people participating from most schools within the area.
Australia Day Citizen of the Year
Some of the organisations that Pam is involved include the Wee Waa Hospital Auxiliary, Wee Waa Chamber of Commerce, Wee Waa Medical Centre Board, and the Wee Waa Hospital Health Committee.
Julie is involved in many local organisations in Wee Waa including Meals on Wheels, the Garden Club, community radio station 2MaxFM, Relay for Life, and the Namoi Echo Museum. Julie previously worked with the elderly and shows great dedication to anything she may put her mind to.
Celebrate Australia Day with lamb on the barbecue
Australia Day is approaching and Australians love nothing more than getting together over a lamb barbecue.
No matter your guests’ background or culture, lamb is the one meat that can bring everyone to the table.
To help Aussies celebrate together, whether it’s with an impromptu gathering or a planned feast, We Love Our Lamb has teamed up with top chef Darren Robertson, from Three Blue Ducks and Rocker, to create two delicious and flavoursome lamb recipes that are easy to make and perfect to share.
Featuring fresh spicy butterflied lamb leg, these barbecue recipe are sure to impress your guests and leave you with plenty of time to enjoy their company.
“One of my favourite things to do in summer is to get friends and family around for a barbecue,” Mr Robertson said.
Wanting to spend time with them rather then slaving over a hot stove, or barbecue, has led to me to create these simple and tasty dishes that everyone will love.
“From topping your lamb chops with a fresh salsa verde, to teaming a leg of lamb with a summery salad, these twists on the usual barbecue classics will keep your guests coming back for more.”
Tips for choosing cuts of lamb
Boggabri Meats offers the following tips when choosing cuts of lamb.
When choosing a lamb roast, look for a pink tinge in the bone, this indicates a young lamb.
Look for a pink to red colour with plenty of fat.
Choose your cut of lamb based on your budget and what you’re planning to do with your meat.
A leg of lamb has plenty of meat, which makes it ideal for a large dinner party.
Rib racks, which are pretty to look at and offer tender meat, are pricey but are perfect for elegant entertaining.
A loin roast is another highly-prized, valuable option which works well for groups.
Shoulder chops tend to be hearty in flavour but inexpensive, since the meat is often chewier and fattier.
The shank, which comes from the lower legs of the animal, is not for the faint of heart - it tends to have a gamier flavor.
It’s connective tissue means this cut lends itself well to braising.
Ground lamb usually comes from the shoulder or breast.
It’s budget-friendly and works well for everyday meals like burgers, meatballs, and casseroles.
Don’t try to age your lamb like a steakhouse does its beef.
Ground lamb or stew meat should be utilised within two days and chops and roasts use in three to five days.
Lamb is freezable, but be sure to use it within three to four months.
Easy, iconic eats for Australia Day
Ingredients: 450g (3 cups) self-raising flour, Pinch of salt, 80g butter, chilled, cubed, 185ml (3/4 cup) water
Method: Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray.
Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for five minutes to cool slightly. Serve warm or at room temperature.
Fair dinkum mini sausage rolls
Ingredients: 2 x 375g packets puff pastry, thawed, 1 egg, lightly beaten, for eggwash, 2 tablespoons sesame seeds, Tomato sauce, to serve, Sausage filling: 2 tablespoons olive oil, 1 red onion, finely chopped, 75g (1 cup) panko (Japanese) breadcrumbs, 450g minced beef, 450g minced pork, 1/2 teaspoon dried chilli flakes, 70g (1/4 cup) tomato paste, 1 tablespoon red wine vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 2 rashers middle-cut rindless bacon, finely chopped, 2 eggs
Method: To make filling, heat oil in a frying pan over medium heat. Add onion and one teaspoon salt, and cook, stirring, for 8 minutes or until soft. Cool for five minutes.
Using your hands, combine onion and remaining filling ingredients in a bowl.
Preheat oven to 190oC fan-forced. Cut each roll of pastry in half widthwise. Using a rolling pin, roll each piece out on a lightly floured sheet of baking paper to 22cm x 26cm. Lightly prick pastry with a fork, then brush with eggwash.
Place one-quarter of filling along long edge, leaving a 3cm border, then roll up to enclose filling. Repeat with remaining pastry, filling and eggwash to make four rolls.
Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve eggwash. Trim 5mm from both ends of each roll, brush with eggwash, then scatter with sesame seeds. Using a finely serrated knife, cut each roll into six and place on two oven trays lined with baking paper. Bake for 40 minutes.
Australia Day pavlova
Ingredients: Pavlova base: 6 egg whites, 1½ cups caster sugar, 3/4 teaspoons vanilla, 1½ teaspoons white vinegar
Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all is dissolved. Add vanilla and vinegar, beat a further minute. Spread meringue onto a large round pizza style tray which has been lined with baking paper. Bake in a slow oven (150oC) for 45 minutes or until meringue is crisp. Top with whipped cream and fruit of your choice or the following suggestion.
300ml thickened cream, 1/2 teaspoons ground ginger, 1/4 cup (55g) naked ginger uncrystallised, finely chopped, 1 mango, stoned, peeled, thinly sliced, 3-4 passionfruit, 15 green grapes, 1/4 cup mint leaves, Extra chopped naked ginger uncrystallised
Beat cream and ground ginger in a small bowl until soft peaks form. Fold through chopped ginger.
Place pavlova on serving plate, top with cream mixture and decorate with mango, passionfruit pulp, grapes and mint. Sprinkle with extra chopped ginger, to serve.
Welcome to the next level of cool
What if you could put a lightweight refrigerator in the palm of your hand and take fresh food anywhere?
That’s the dream that PackIt has made a reality. Packit coolers are available for Australia Day now at CAMstart Pharmacy.
PackIt works just like a refrigerator on the go, continually chilling your food and drinks up to 10 hours.
As a working mother with three kids, Melissa Kieling, PackIt founder and chief executive, knew there had to be a better way of packing healthy meals without the hassle of trying to keep them cool and fresh until lunchtime.
Mrs Kieling invented the lunch bag with built-in cooling and completely eliminated the need for ice or toxic gel packs.
Five years since the first bag transformed the lunch game, PackIt has evolved into a global brand of modern food and drink solutions for life on the move.
The secret is the cooler’s freezable gel liner.
Once the bag is frozen, its walls generate waves of cold air that chill its contents from all sides.
Perfect for Australia Day picnics, drinks, barbecues and later school, work, sporting events, beach trips, road trips, grocery runs, baby bottles, and so much more.
Easy to use, simply put your PackIt lunch bag in the freezer overnight, shake it open when you’re ready to pack, and you’re good to go.
The tote will chill your stuff like a fridge all day long.
The bag’s long-lasting cool keeps items fresh hours after you pack them without ever needing ice packs.
Once the bag is frozen, its walls generate waves of cold air that chill your food and drinks from all sides.
The bag creates cold energy for up to 10 hours, keeping your goods as delicious at the end of the day as they were when you packed it.
PackIt’s patented technology is so powerful that it can even drop the temperature of liquids 14°C within the first hour.
That’s right—it actually makes room temperature items cold!
The bag folds up neatly for convenient storage in your freezer and is ready whenever you need it.
PackIt products out-perform other bags on the market by every measure.
While other lunch bags merely insulate, PackIt actually creates cold.
PACKiT FREEZABLE COOLERS
Welcome to the next level of cool
Now is the time to get your pool ready for Australia Day and the recreation of a barby and refreshments that go with the national holiday.
A clean and crystal clear pool is a true Aussie pool and Orman’s have the answer - an Australian designed and made pool cleaner.
When retailers have products which are in demand and selling fast they say they are ‘walking out the door.’
Such is the case with the Avenger pool cleaners at Orman’s Pool and Paint in Maitland Street, Narrabri.
“The high performance Avenger pool cleaners are very popular,” said manager Tim Wilson.
“The reason is they are very effective, very inexpensive compared to pool cleaners generally, they come with a two year warranty and they are Australian designed for Australian swimming pools.”
With summer weekends here and the iconic Australia Day weekend ahead, pool owners’ attention has turned to their most important outdoor recreation area - the swimming pool.
The barbecue may come a close second, but you need pool cleaning taken out of your hair while you are cooking the snags.
The Avenger will be busily sweeping up debris and preparing the pool for your post barbecue swim.
“It is stylish and compact in design, eliminating body wear even in pebble and quartzon pools,” said Mr Wilson.
“The patent pending AutoPilot buoyancy and steering control system provides unrivalled manoeuvrability and the Avenger’s unique hinged skirt provides agility without folding under. The skirt fingers are designed to keep moving around sharp corners and over lights, drains and obstacles.
“The Everlast diaphragm gives quiet and dependable operation with performance equal or superior to other diaphragm cleaners that cost more then twice the price.”