August 15, 2024 • 14 mins
This week....the tele-chemo program expands to more rural hospitals.
The Gympie Muster continues to grow while other music festivals falter.
The High School students dishing up a feast in Gympie.
And we speak to celebrity chef Justine Schofield ahead of her first trip to Bundy.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I have White Bay Burnett, Hi, and welcome to iHeart
White Bay Burnett, your local news fix on Bruce Atkinson
joined by Taylor Larson.
Speaker 2 (00:09):
On today's episode, Master Fans returned for another year and
the celebrity Chef coming to the region first though, people
who are battling cancer within the region can now receive
treatment closer to home. The telechemo program was piloted at
MONTO in twenty sixteen, since growing to include gained Ed,
Jingin and Bigginden Well now it's reaching mandabra Idsbold and Shielders.
(00:30):
Rural nurses administer treatments in their local hospitals under the
guidance of nurses who are based in Bunderberg. Nurse facilitator
Penny Read explains how it works.
Speaker 3 (00:39):
So we're talking to them in real time on the
computer with video and daudio aswell, and we can talk
them through the process and we do training via video
as well as on site visits to keep everyone in
the loop of what's happening with the patient. And it's
a key thing for empowering our real workforce because whether
the patient comes here for their chemotherapy or not, we
would then send them home at the end of the
day and when that patients some well, it's their rural
(01:01):
hospital they turn up to, and so it's good for
those notices to have that extra training and be aware
of what the patient's treatments are and how to better
care for them.
Speaker 2 (01:09):
They've already helped more than five hundred patients. The aim
is to make treatments slightly more comfortable while ensuring rural
residents still have access to specialist care.
Speaker 3 (01:19):
We have patients who had previously declined treatment because they
couldn't keep making the travel, and so this program is
enabled treatment to continue and for people to have treatment.
We did notice before we had patients who would either
decline treatment or would miss treatments.
Speaker 2 (01:33):
It's hoped another program will be rolled out across the
region if a twelvemonth trial is successful. In a Queensland first,
the Health Service has started using tissue analytics technology to
assist with wound care. Virtual care CEO Ben Madge sees
basically someone uses a smartphone or tablet to take a
picture of the affected area from.
Speaker 4 (01:54):
Their own smart device. They can see how their wound
is progressing, how it's tracking, and they also have the
ability to take a photograph of their own wound which
their care team can see in real time, so certainly
it enables the care team to have a better track
of patients with wounds in the community. One of the
key things they're looking for is the wound reducing in
(02:14):
size and at the moment. That's done typically with a
paper ruler, measuring the length and the width of the
wound and multiplying those two numbers together to achieve a
surface area and track is the wound healing, Is it
getting larger or smaller? So by taking that process and
simplifying it into the use of a smart application, they're
able to very quickly see if the care plan is working.
(02:37):
And we also track against what's been used in the past,
so some of these patients could be seen over a
very long period of time.
Speaker 2 (02:44):
One goal is to prevent unnecessary trips to hospital. HHS
Chief Executive Debi Carrol c's demand for outpatient's wound care
increased forty percent in the White Bay last year.
Speaker 5 (02:55):
Within Why Bay, we have seen an increase in demand
for our womb clinics in out patients by forty percent
and over one hundred and thirty percent in patient care.
So we've got an elderly population and a high diabetic
population ben ads.
Speaker 2 (03:12):
It also helps people to feel more included in their treatment.
It's worked for a man who had a foot alsit
for over five years that left him unable to wear shoes.
Speaker 4 (03:22):
And that really changed his mindset. It really improved the
way that he was interacting with the care team was
actually actively reaching out and asking how can I get
this wound healed. They were able to offload the wound,
improve the diet. Within about four months that wind was
completely healed and he was back in shoes.
Speaker 1 (03:42):
While other music festivals are falling by the wayside, the
Gimpie Muster is powering on. Bim Bay's Bluesfest is the
latest to Falter, announcing this week next year will be
the last after more than thirty years. This year's muster
starts next Thursday. Chairman doctor Darryl Dodd says it looks
like being bigger than.
Speaker 6 (04:00):
I've been the chairman now through two COVID musters that
we had to shut down, and then the one after
COVID we were around about fifty nine thousand people and
that was a record and we thought, oh, that's the
record because of you know, the COVID shutdown. But I
really feel that those people had such a great time
that they've told their friends and their friends have come,
and that's bumped us up to nearly sixty two thousand
(04:23):
last year. We're and it seems to be growing every year,
simply because it is such a great festival and the
people that come experience it and realize, oh my god,
that's not what I thought the muster was. It's not
just for country music fans. It's not just for single
people that want to get on the booze. It's for families.
(04:43):
It's for everyone range and the diversity of the genres
of music that we have there. Everyone is satisfied.
Speaker 1 (04:50):
The dist has settled after all the recent rain and
sunny conditions are forecast for the four day event at
mm Or State Forest west of Gibbee. Around half a
million dollars was distributed to local comunity groups after last
year's muster.
Speaker 6 (05:02):
I'm so proud of that because really that's the true
essence of this muster. We have volunteers working continuously well
really for the whole year, making sure that the event
is ready and also during the event, and those volunteer
organizations benefit directly. Some of those organizations this is their
major fundrak is raising activity for the year. Indeed, we
(05:25):
drag into this area into the Southeast Corner about fourteen
point seven million dollars a year in economic input just
because of people visiting the Muster. Somewhere around about three
quarters of that is from people visiting from outside of
this area, and indeed there's more and more people coming
(05:45):
even from overseas to see the Muster because it really
is a significant Australian cultural event.
Speaker 1 (05:52):
Daryl Dodd closes his GP surgery and heads out to
the muster side early where he's known as Doctor Daz.
Speaker 6 (05:59):
The comrade and community spirit that you get from just
being there for the time as the Muster is coming together,
while we're setting up all of the stages and getting
everything ready. It's a really experience in itself. And I'm
playing some music out there on Saturday night at Kevy's Bar,
and at Kevy is one of the one of the
(06:20):
die hard volunteers that have been there for years, and
so there's little music events and stuff that are happening
that you don't even know about. It's not on the program,
but it just people turn up and it happens in
those weeks leading up to the muster. Everybody is in
the spirit of the muster, so they're all ready for
a good time, and something could spontaneously happen in the
(06:41):
volunteers camping area, in the camping area that's roped off,
and it's just happening all the time, you know, and
you can't really describe it because it's spontaneous.
Speaker 2 (06:53):
After the break, local teens put their culinary skills to
the test.
Speaker 3 (06:58):
Wide WI.
Speaker 1 (07:06):
You're listening to iHeart White, Bay Burnett on Bruce Atkinson
joined by Taylor Larson. An annual gala dinner in Gimpi
tonight we'll highlight the outstanding culinary and farm skills of
a small group of local teens. The Paddic to Plate
dinner is presented by Gimpie High School age students. Teacher
Bob Leach says, it's a chance to put the students
work on show.
Speaker 7 (07:25):
Paddic to Plates, an opportunity for us to get mcdalinsky,
who's a chef, well renowned chef in to work with
our students and they prepare three course meal and some
entrees for paying guests for the community and some of
our major sponsors to enjoy a NW it out of
good food and matching beers and wines. But not only
(07:47):
it's not just around that, it's also the fact that
the school, as part of our horticulture and our livestock program,
we actually grow the animals. So we get a couple
of seas set up for it so that the meat
comes from our school comes from our school. We grow
out meat chickens, and we do all as much horter
culture as we as we possibly can. So it's just
(08:08):
a wonderful opportunity for people to see and experience what
we do in agriculture at Gilby State High School, but
also know that the kids have played a role in growing, preparing,
and the produce has basically walked across the well. That
haven't walked, it's been carried across the road from the
farm into the kitchen and prepared their so very very
few food miles.
Speaker 1 (08:28):
The event's popularity is spreading to other schools.
Speaker 7 (08:31):
Because of the publicity that we've had and the success
that we've had. We've had numerous schools, probably three to
four schools in the last eighteen months come and talk
to us about our Paddictor plate, so they're initiating something
similar to what we do here, I know to kill.
Keevan State School actually do a canterpacee by the Creek,
so they have a same type of deal and Matt
(08:52):
Galinsky come in and they grow and provide some of
the produce and Matt prepares the food with the kids,
and then a bit later in the year they have
a night as well. So yes, there's a few schools
around that recognize it. And it's obviously Matt does a
really good job because he's very passionate about the less
food miles involved, the better and as also it's that
whole story about the food, you know, understanding where it
(09:15):
came from, what it is, and how it's prepared.
Speaker 1 (09:19):
Bob says tickets are highly sought after.
Speaker 7 (09:21):
The repeat buyers each year get him very early. They
look forward to when it's announced and released, so it
sells out. I don't have to chase people we've gone
this year. As a matter of fact, we've gone from
one hundred and forty guests to one hundred and eighty guests,
so it's a fairly big jump in numbers.
Speaker 1 (09:39):
Local businesses are being praised for making the dinner possible.
Speaker 7 (09:43):
Not only do they help with our refreshments, but they
also supply chefs, so three chefs will come into the
school and work with Matt Dolinski and our students in
preparing the food. So that's a massive help and assistance too, LS,
So we're very thankful of the Phoenix Hotel the group.
Speaker 2 (10:04):
Staying with the cooking theme, the festival season is in
full swing around Bundy and the Taste Bunderberg Festival is
almost here. Every year, the ten day event attracts thousands
of people. This year there are two celebrity ambassadors. Colin Fashenage,
known for his work on My Kitchen Rules and Better
Homes and Gardens, Former Master Chef, contestant and presenter of
Everyday Gourmet, Justine Schofield will also be in town. I
(10:27):
caught up with Justine ahead of her first trip to
the Rum City.
Speaker 8 (10:31):
Well, for me, as a crazy foody obsessed, it's all
about the food, so seeing the amazing fresh produce everything
from visiting the macadamia farm to the rweries. I know
berries are going to be in seasons, so I can't
wait to cook with them. It also meet the locals.
I'm going to be doing a food demonstration at the markets,
(10:53):
Nice and early at eight point thirty on the Saturday.
So looking forward to going there nice and early, getting
some produce and cooking with what I actually find at
the taste Bunderberg Market amazing.
Speaker 2 (11:04):
So you're pretty big on using fresh ingredients. How lucky
are we in Bunderberg to be surrounded by all of
this fresh produce?
Speaker 8 (11:12):
Absolutely? I mean they call Bundy the fruit bowl of
Australia because it is a place that's rich in soil,
therefore with so much great stuff grows, like we say
macadamia as I've heard that sweet potatoes are fantastic berries, ginja,
so all the delicious things that I love to cook
with all that fresh produce. So I'm looking forward to cooking,
(11:33):
but I'm also looking forward to seeing all the other
chefs and what they cook with it too.
Speaker 2 (11:37):
I guess it's sort of like a scavenger hunt for yourself. Oh.
Speaker 8 (11:40):
I love it. I absolutely love it. It's just wherever I go,
whether it's Bunderberg or somewhere else in Australia or a
different country, the first thing I research is where the
local markets are and how I can get there, because
I always find when you go to a market, you
really get the true essence of the community, and I
think when I go to these places, you just to
(12:00):
really get to encapsulate that quite quickly.
Speaker 2 (12:02):
Now, your masterclass for the festival has sold out. What
are you hoping people take away from that? And what's
your response been to all of the interest.
Speaker 8 (12:11):
Yeah, I'm just so thrilled that it's completely booked out.
And it's a really nice way to bring a small
group together. So it's quite intimate, and it's a cook
a long, so we're not only cook from scratch too
beautiful dishes highlighting some of the great produce from Bunderberg,
but we sit down and enjoy it all together and
we can have a chat about or whatever. But I
know we're going to be in a big group of
(12:33):
foody so I'm sure it's going to be all about
food from the area.
Speaker 2 (12:36):
And with those demonstrations, obviously, supermarket prices have been making
headlines lately. Are you hoping people gain better knowledge about
how we can use seasonal produce to our advantage.
Speaker 8 (12:48):
Absolutely, It's key to bringing the price down is giving
yourself as much knowledge as possible on how to eat
well during the seasons, because it is always going to
be cheaper if straw is really expensive. It's because there's
obviously something wrong with the weather, or it's not in seasons,
so don't buy it. Go and buy maybe oranges if
(13:08):
they're more readily available at a good price. And it's
something that's also being mifty with what you have in
the kitchen already, for example, the Bunderberg training kitchen, which
is where I'll be doing the demo. I'm doing something
as simple as a souflay, and I know it's down like, oh,
soup blay, fancy, it's not. If you've got flour in
the pantry, eggs, milk, cheese, and butter, then you can
(13:29):
make a beautiful souflay and it is inexpensive. Pair that
with some beautiful seasonal greens, or you know you've got
tomatoes that are coming into seasons, use them.
Speaker 2 (13:39):
You did mention the soufla. There, Do we have any
other hints of what you'll be cooking?
Speaker 8 (13:45):
Oh see, the market's kind of left a little open
because I really want to see what's beautiful that morning.
But I am going to do. I can say the
dessert that I'm going to be doing at eleven thirty
is going to be a crape susette. So instead of
using a quantro, which is an orange liqueur for the
alcohol to slombay the crates, I'm actually going to be
(14:06):
using some bunderberg Rut because it would be rude not
too obviously.
Speaker 1 (14:12):
I think there might be a few rum and fused
things getting around the festival and also at the Master.
Speaker 2 (14:17):
Taylor, Yeah, I'd believe it, and like Justine said, it'd
be rude not to. Well, that's all for this week.
If you want to hear this episode again or search
for previous ones, look up iHeart White Bay Burnett on
iHeartRadio or wherever you get your podcasts.
Speaker 1 (14:29):
Well back again next week with more local, trusted and
free news.
Speaker 3 (14:33):
I have White Bay Bonnette
I have White Bay Burnett, Hi, and welcome to iHeart
White Bay Burnett, your local news fix on Bruce Atkinson
joined by Taylor Larson.
Speaker 2 (00:09):
On today's episode, Master Fans returned for another year and
the celebrity Chef coming to the region first though, people
who are battling cancer within the region can now receive
treatment closer to home. The telechemo program was piloted at
MONTO in twenty sixteen, since growing to include gained Ed,
Jingin and Bigginden Well now it's reaching mandabra Idsbold and Shielders.
(00:30):
Rural nurses administer treatments in their local hospitals under the
guidance of nurses who are based in Bunderberg. Nurse facilitator
Penny Read explains how it works.
Speaker 3 (00:39):
So we're talking to them in real time on the
computer with video and daudio aswell, and we can talk
them through the process and we do training via video
as well as on site visits to keep everyone in
the loop of what's happening with the patient. And it's
a key thing for empowering our real workforce because whether
the patient comes here for their chemotherapy or not, we
would then send them home at the end of the
day and when that patients some well, it's their rural
(01:01):
hospital they turn up to, and so it's good for
those notices to have that extra training and be aware
of what the patient's treatments are and how to better
care for them.
Speaker 2 (01:09):
They've already helped more than five hundred patients. The aim
is to make treatments slightly more comfortable while ensuring rural
residents still have access to specialist care.
Speaker 3 (01:19):
We have patients who had previously declined treatment because they
couldn't keep making the travel, and so this program is
enabled treatment to continue and for people to have treatment.
We did notice before we had patients who would either
decline treatment or would miss treatments.
Speaker 2 (01:33):
It's hoped another program will be rolled out across the
region if a twelvemonth trial is successful. In a Queensland first,
the Health Service has started using tissue analytics technology to
assist with wound care. Virtual care CEO Ben Madge sees
basically someone uses a smartphone or tablet to take a
picture of the affected area from.
Speaker 4 (01:54):
Their own smart device. They can see how their wound
is progressing, how it's tracking, and they also have the
ability to take a photograph of their own wound which
their care team can see in real time, so certainly
it enables the care team to have a better track
of patients with wounds in the community. One of the
key things they're looking for is the wound reducing in
(02:14):
size and at the moment. That's done typically with a
paper ruler, measuring the length and the width of the
wound and multiplying those two numbers together to achieve a
surface area and track is the wound healing, Is it
getting larger or smaller? So by taking that process and
simplifying it into the use of a smart application, they're
able to very quickly see if the care plan is working.
(02:37):
And we also track against what's been used in the past,
so some of these patients could be seen over a
very long period of time.
Speaker 2 (02:44):
One goal is to prevent unnecessary trips to hospital. HHS
Chief Executive Debi Carrol c's demand for outpatient's wound care
increased forty percent in the White Bay last year.
Speaker 5 (02:55):
Within Why Bay, we have seen an increase in demand
for our womb clinics in out patients by forty percent
and over one hundred and thirty percent in patient care.
So we've got an elderly population and a high diabetic
population ben ads.
Speaker 2 (03:12):
It also helps people to feel more included in their treatment.
It's worked for a man who had a foot alsit
for over five years that left him unable to wear shoes.
Speaker 4 (03:22):
And that really changed his mindset. It really improved the
way that he was interacting with the care team was
actually actively reaching out and asking how can I get
this wound healed. They were able to offload the wound,
improve the diet. Within about four months that wind was
completely healed and he was back in shoes.
Speaker 1 (03:42):
While other music festivals are falling by the wayside, the
Gimpie Muster is powering on. Bim Bay's Bluesfest is the
latest to Falter, announcing this week next year will be
the last after more than thirty years. This year's muster
starts next Thursday. Chairman doctor Darryl Dodd says it looks
like being bigger than.
Speaker 6 (04:00):
I've been the chairman now through two COVID musters that
we had to shut down, and then the one after
COVID we were around about fifty nine thousand people and
that was a record and we thought, oh, that's the
record because of you know, the COVID shutdown. But I
really feel that those people had such a great time
that they've told their friends and their friends have come,
and that's bumped us up to nearly sixty two thousand
(04:23):
last year. We're and it seems to be growing every year,
simply because it is such a great festival and the
people that come experience it and realize, oh my god,
that's not what I thought the muster was. It's not
just for country music fans. It's not just for single
people that want to get on the booze. It's for families.
(04:43):
It's for everyone range and the diversity of the genres
of music that we have there. Everyone is satisfied.
Speaker 1 (04:50):
The dist has settled after all the recent rain and
sunny conditions are forecast for the four day event at
mm Or State Forest west of Gibbee. Around half a
million dollars was distributed to local comunity groups after last
year's muster.
Speaker 6 (05:02):
I'm so proud of that because really that's the true
essence of this muster. We have volunteers working continuously well
really for the whole year, making sure that the event
is ready and also during the event, and those volunteer
organizations benefit directly. Some of those organizations this is their
major fundrak is raising activity for the year. Indeed, we
(05:25):
drag into this area into the Southeast Corner about fourteen
point seven million dollars a year in economic input just
because of people visiting the Muster. Somewhere around about three
quarters of that is from people visiting from outside of
this area, and indeed there's more and more people coming
(05:45):
even from overseas to see the Muster because it really
is a significant Australian cultural event.
Speaker 1 (05:52):
Daryl Dodd closes his GP surgery and heads out to
the muster side early where he's known as Doctor Daz.
Speaker 6 (05:59):
The comrade and community spirit that you get from just
being there for the time as the Muster is coming together,
while we're setting up all of the stages and getting
everything ready. It's a really experience in itself. And I'm
playing some music out there on Saturday night at Kevy's Bar,
and at Kevy is one of the one of the
(06:20):
die hard volunteers that have been there for years, and
so there's little music events and stuff that are happening
that you don't even know about. It's not on the program,
but it just people turn up and it happens in
those weeks leading up to the muster. Everybody is in
the spirit of the muster, so they're all ready for
a good time, and something could spontaneously happen in the
(06:41):
volunteers camping area, in the camping area that's roped off,
and it's just happening all the time, you know, and
you can't really describe it because it's spontaneous.
Speaker 2 (06:53):
After the break, local teens put their culinary skills to
the test.
Speaker 3 (06:58):
Wide WI.
Speaker 1 (07:06):
You're listening to iHeart White, Bay Burnett on Bruce Atkinson
joined by Taylor Larson. An annual gala dinner in Gimpi
tonight we'll highlight the outstanding culinary and farm skills of
a small group of local teens. The Paddic to Plate
dinner is presented by Gimpie High School age students. Teacher
Bob Leach says, it's a chance to put the students
work on show.
Speaker 7 (07:25):
Paddic to Plates, an opportunity for us to get mcdalinsky,
who's a chef, well renowned chef in to work with
our students and they prepare three course meal and some
entrees for paying guests for the community and some of
our major sponsors to enjoy a NW it out of
good food and matching beers and wines. But not only
(07:47):
it's not just around that, it's also the fact that
the school, as part of our horticulture and our livestock program,
we actually grow the animals. So we get a couple
of seas set up for it so that the meat
comes from our school comes from our school. We grow
out meat chickens, and we do all as much horter
culture as we as we possibly can. So it's just
(08:08):
a wonderful opportunity for people to see and experience what
we do in agriculture at Gilby State High School, but
also know that the kids have played a role in growing, preparing,
and the produce has basically walked across the well. That
haven't walked, it's been carried across the road from the
farm into the kitchen and prepared their so very very
few food miles.
Speaker 1 (08:28):
The event's popularity is spreading to other schools.
Speaker 7 (08:31):
Because of the publicity that we've had and the success
that we've had. We've had numerous schools, probably three to
four schools in the last eighteen months come and talk
to us about our Paddictor plate, so they're initiating something
similar to what we do here, I know to kill.
Keevan State School actually do a canterpacee by the Creek,
so they have a same type of deal and Matt
(08:52):
Galinsky come in and they grow and provide some of
the produce and Matt prepares the food with the kids,
and then a bit later in the year they have
a night as well. So yes, there's a few schools
around that recognize it. And it's obviously Matt does a
really good job because he's very passionate about the less
food miles involved, the better and as also it's that
whole story about the food, you know, understanding where it
(09:15):
came from, what it is, and how it's prepared.
Speaker 1 (09:19):
Bob says tickets are highly sought after.
Speaker 7 (09:21):
The repeat buyers each year get him very early. They
look forward to when it's announced and released, so it
sells out. I don't have to chase people we've gone
this year. As a matter of fact, we've gone from
one hundred and forty guests to one hundred and eighty guests,
so it's a fairly big jump in numbers.
Speaker 1 (09:39):
Local businesses are being praised for making the dinner possible.
Speaker 7 (09:43):
Not only do they help with our refreshments, but they
also supply chefs, so three chefs will come into the
school and work with Matt Dolinski and our students in
preparing the food. So that's a massive help and assistance too, LS,
So we're very thankful of the Phoenix Hotel the group.
Speaker 2 (10:04):
Staying with the cooking theme, the festival season is in
full swing around Bundy and the Taste Bunderberg Festival is
almost here. Every year, the ten day event attracts thousands
of people. This year there are two celebrity ambassadors. Colin Fashenage,
known for his work on My Kitchen Rules and Better
Homes and Gardens, Former Master Chef, contestant and presenter of
Everyday Gourmet, Justine Schofield will also be in town. I
(10:27):
caught up with Justine ahead of her first trip to
the Rum City.
Speaker 8 (10:31):
Well, for me, as a crazy foody obsessed, it's all
about the food, so seeing the amazing fresh produce everything
from visiting the macadamia farm to the rweries. I know
berries are going to be in seasons, so I can't
wait to cook with them. It also meet the locals.
I'm going to be doing a food demonstration at the markets,
(10:53):
Nice and early at eight point thirty on the Saturday.
So looking forward to going there nice and early, getting
some produce and cooking with what I actually find at
the taste Bunderberg Market amazing.
Speaker 2 (11:04):
So you're pretty big on using fresh ingredients. How lucky
are we in Bunderberg to be surrounded by all of
this fresh produce?
Speaker 8 (11:12):
Absolutely? I mean they call Bundy the fruit bowl of
Australia because it is a place that's rich in soil,
therefore with so much great stuff grows, like we say
macadamia as I've heard that sweet potatoes are fantastic berries, ginja,
so all the delicious things that I love to cook
with all that fresh produce. So I'm looking forward to cooking,
(11:33):
but I'm also looking forward to seeing all the other
chefs and what they cook with it too.
Speaker 2 (11:37):
I guess it's sort of like a scavenger hunt for yourself. Oh.
Speaker 8 (11:40):
I love it. I absolutely love it. It's just wherever I go,
whether it's Bunderberg or somewhere else in Australia or a
different country, the first thing I research is where the
local markets are and how I can get there, because
I always find when you go to a market, you
really get the true essence of the community, and I
think when I go to these places, you just to
(12:00):
really get to encapsulate that quite quickly.
Speaker 2 (12:02):
Now, your masterclass for the festival has sold out. What
are you hoping people take away from that? And what's
your response been to all of the interest.
Speaker 8 (12:11):
Yeah, I'm just so thrilled that it's completely booked out.
And it's a really nice way to bring a small
group together. So it's quite intimate, and it's a cook
a long, so we're not only cook from scratch too
beautiful dishes highlighting some of the great produce from Bunderberg,
but we sit down and enjoy it all together and
we can have a chat about or whatever. But I
know we're going to be in a big group of
(12:33):
foody so I'm sure it's going to be all about
food from the area.
Speaker 2 (12:36):
And with those demonstrations, obviously, supermarket prices have been making
headlines lately. Are you hoping people gain better knowledge about
how we can use seasonal produce to our advantage.
Speaker 8 (12:48):
Absolutely, It's key to bringing the price down is giving
yourself as much knowledge as possible on how to eat
well during the seasons, because it is always going to
be cheaper if straw is really expensive. It's because there's
obviously something wrong with the weather, or it's not in seasons,
so don't buy it. Go and buy maybe oranges if
(13:08):
they're more readily available at a good price. And it's
something that's also being mifty with what you have in
the kitchen already, for example, the Bunderberg training kitchen, which
is where I'll be doing the demo. I'm doing something
as simple as a souflay, and I know it's down like, oh,
soup blay, fancy, it's not. If you've got flour in
the pantry, eggs, milk, cheese, and butter, then you can
(13:29):
make a beautiful souflay and it is inexpensive. Pair that
with some beautiful seasonal greens, or you know you've got
tomatoes that are coming into seasons, use them.
Speaker 2 (13:39):
You did mention the soufla. There, Do we have any
other hints of what you'll be cooking?
Speaker 8 (13:45):
Oh see, the market's kind of left a little open
because I really want to see what's beautiful that morning.
But I am going to do. I can say the
dessert that I'm going to be doing at eleven thirty
is going to be a crape susette. So instead of
using a quantro, which is an orange liqueur for the
alcohol to slombay the crates, I'm actually going to be
(14:06):
using some bunderberg Rut because it would be rude not
too obviously.
Speaker 1 (14:12):
I think there might be a few rum and fused
things getting around the festival and also at the Master.
Speaker 2 (14:17):
Taylor, Yeah, I'd believe it, and like Justine said, it'd
be rude not to. Well, that's all for this week.
If you want to hear this episode again or search
for previous ones, look up iHeart White Bay Burnett on
iHeartRadio or wherever you get your podcasts.
Speaker 1 (14:29):
Well back again next week with more local, trusted and
free news.
Speaker 3 (14:33):
I have White Bay Bonnette
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