Acting Mayor Mary Brown

As the Hinchinbrook Shire continues to recover and adapt following the 2025 severe weather season, the importance of reflective, community-driven planning cannot be overstated.

In support of ongoing preparedness and resilience-building, the Hinchinbrook Local Disaster Management Group (LDMG), in partnership with Council, has released a survey for community feedback — a purposeful step toward capturing local insights and experiences following this year’s major weather events.

The survey seeks to understand how residents across the region prepared for, responded to, and recovered from recent severe weather. This information will directly inform future disaster planning and decision-making, helping to shape emergency messaging, preparedness campaigns, support accessibility, and service delivery moving forward.

Recognising that each household and circumstance is different, the survey captures a wide range of lived experiences — including those of carers, people with disabilities, families, and individuals living in remote or isolated areas.

By doing so, Council and the LDMG aim to ensure that emergency planning and response measures reflect the unique needs and challenges of the Hinchinbrook community.

The survey also offers residents an opportunity to contribute beyond feedback, with the option to express interest in future disaster preparedness training or planning initiatives.

While the path to recovery continues, so too does Council’s commitment to improving safety, preparedness, and community resilience through meaningful engagement and informed planning.

Council strongly encourages all residents to participate — either by clicking the link on the Hinchinbrook Disaster Information Facebook page, scanning the QR code on the front page of the paper, or visiting Council for a hard copy.

We welcome all feedback by 6:00 pm on Sunday, 20 July 2025, and thank everyone who takes the time to provide this important insight.

Each response helps strengthen our collective ability to face future events — together, and with greater confidence.

Simon Hood, Wilmar Manager Grower Marketing

Brazil remains front and centre in global sugar market movements. The latest UNICA report for the first half of June shows sugar production continuing to outpace ethanol. While sugar output dipped slightly in the fortnight, it still accounted for 51.5% of cane crushed, nudging the year-to-date figure to 50.5%—up from 48.3% in the previous season. However, cane quality remains a concern.

The ATR is hovering below 12%, prompting analysts to downgrade forecasts. Year-to-date, sugar production is trailing 15% behind last season, with a lack of yield data from Brazil—now about 30% into its harvest—keeping markets guessing.

Closer to home, local interest in the 2026 Managed Pool Plus continues to build. A strong response from both returning and new growers led to an extension of the nomination window through to the end of July, allowing more time for growers to finalise their nomination.

Amid softer global prices, growers are finding value in shared-risk pricing models. The Managed Pool Plus for 2025, for example, has a price forecast on June 30 at $45 per tonne above the 2025 season Target Price. While this will fluctuate with the market, it underlines the potential benefits of diversifying pricing strategies.

Another product we have introduced to growers is assistance with input costs, particularly fertiliser. Our grower survey indicated inflation of costs was a major concern. By leveraging the buying power of the Wilmar Farms business, we link growers into a secure supply of fertiliser with price certainty for the next couple of months. With Urea and Potash prices remaining volatile, this is proving popular with growers who are marketing their GEI with us. If you're interested to see what kind of savings you could receive, please reach out to the team.

In the regions, the annual show season has been in full swing, with our team on the ground sponsoring cane-growing competitions and presenting awards—further strengthening ties with our growers and the local communities.

Operationally, the mills have made a solid start to the season. Provided weather conditions hold, we remain on track to meet the forecast harvest timelines.

The 2028 season officially opened on 1 July, alongside increased forward pricing exposure limits for the 2026 and 2027 seasons. With sugar prices currently in a contango structure (future prices higher than current), it may be timely for growers to consider setting foundation pricing orders for 2028.

Finally, our Global Trader roadshow with Peter Bingham has unfortunately been rescheduled to September due to changing commitments. With any luck, the market will have found more solid ground by then.

CANEGROWERS Australia Chairman Owen Menkens has been elected President of the World Association of Beet and Cane Growers (WABCG), marking a proud moment for the Australian sugarcane industry on the final day of the WABCG Conference in Cairns.

The appointment was confirmed during official proceedings last Wednesday, with delegates from around the world endorsing Mr Menkens to lead the peak global body representing sugarcane and beet growers from 38 countries.

“It’s a great honour to be elected to this position and to represent growers from around the world,” Mr Menkens said.

“Sugar producers globally are facing many shared challenges – from trade access and climate change to sustainability and pricing. The WABCG plays an important role in ensuring that growers’ voices are heard and that we learn from one another.”

Last week's gathering in Cairns marked the long-awaited return of the annual WABCG conference to Australia after more than 15 years.

Over three dynamic days, delegates from around the world explored the challenges and opportunities facing the global sugar industry, toured sugarcane farms across Far North Queensland, and experienced the region’s rich culture and warm hospitality.

CANEGROWERS CEO Dan Galligan said Mr Menkens’ election was a strong endorsement of Australia’s leadership in sustainable, innovative and grower-led sugarcane production.

“Owen is a passionate advocate for farmers and for the future of our industry,” Mr Galligan said.

“His election as WABCG President is a recognition of both his leadership and the role Australian growers play on the world stage.”

The conference wrapped up with a field tour through the Tableland and Gordonvale areas, providing international delegates with a firsthand look at Queensland’s cane farming regions and innovation in the paddock.

The cost of living is front and centre for Australian women. Principally still the primary shopper for family provisions. However increasing costs are not accurately reflected by the published inflation figures. Manufacturers of food items are contributing to hidden inflation our shoppers are faced with every day and week.

To protect profit margins and sales volume, manufacturers down size those prepacked bottled and canned goods. Its marketing mantra to hold a price rather than increase it, reducing contents by size weight and volume. Of course all our shoppers are extremely aware that a Sao biscuit is now a small wafer, Deodorant sticks once 75g are now 50g samples. Potato chips are contained in ever reducing fly weights in the same large bag size and so on.

Personally I would like to see manufacturers simply hold product size and quality, and increase the price. If you must supply for the real budget stressed, have half packs. And yes that means shelf space in the Supermarkets. But the current down sizing is simply disguising inflation. Your not fooling Australian shoppers. Only letting atrocious Governments of all persuasion off the hook. Food manufacturers are running an unintended protection racket, for bad Government by disguising just how bad inflation really is, where it hurts most and really unavoidable.

Bob Ford

There was a real sense of celebration in the air as United Petroleum Ingham officially reopened its doors this week, a welcome sight for many a traveller and local alike.

United Petroleum’s General Manager of Retail, Grant McGregor, said, “We have eagerly reopened the doors of our Ingham site and extend a warm invitation to the community to experience the unparalleled quality and convenience we offer. As one of Australia's fastest-growing fuel and convenience brands, United Petroleum is excited to deepen our ties with the local community.”

He added, “With our dedicated team of locals committed to delivering great service, our Ingham location is poised to become the go-to destination for fuel, refreshments, and freshly made barista coffee again.”

Councillor Donna Marbelli joined the celebrations, noting, “After the devastation in February, it’s heartening to see our local businesses bouncing back and reopening their doors. It’s wonderful to be here today celebrating yet another business returning to the heart of our community.”

Store representative Fred Noack spoke warmly at the reopening, reflecting on the difficult road back, “We’ve had two closures in the last few years... but as soon as access was allowed, the SES were the first people here to help us clean up. We had community help us with removing and storing our pumps and different pieces of equipment, so today is just about giving back to the community in a little way.”

He also took a moment to recognise a key team member, “We’ve got some new staff here, including Sheila, who's been here for three years and has been through both of those big flood events. She can tell a lot of stories about what it was like, how quickly the floodwaters rose this year compared to the previous time. We didn’t get enough time to do what we needed to do. It rose that quickly. It’s great to see her back.”

The United Petroleum Ingham site is home to a Quickstop convenience store and beloved Aussie brand Pie Face, which continues to serve up its iconic oven-baked pies, sausage rolls, barista coffee and sweet treats to customers across Australia. The turnout for the re-opening exceeded expectations, and many visitors left with a pie or dounut in hand, a car full of fuel and with little ones happily carrying balloons. The day was a powerful show of resilience, gratitude, and community pride.

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Boris Skorbatcheff passed away in Cardwell in 1987 and left his estate to the Cardwell RSL Sub-Branch, which was his workshop on a block of land on the Cardwell Esplanade. Boris was known locally as “Bob the Russian”. Without this generous donation from this World War One Russian Army veteran, there is little chance Cardwell would have its own Sub-Branch building here at 36 Roma Street.

As the RSL Committee plans future entertainment area extensions and plans a Greenco dinner at the Beachcomber Restaurant for those wonderful “Mud Army” volunteers. Our ability to fundraise, particularly through our Sunday BBQ/Buffet lunches and donations to the various local schools, and many other not-for-profit organisations, it’s important to remember that without the generosity of “Bob the Russian” none of this would be possible.

Appropriately, the bar in the RSL is proudly named “Bob the Russians, Bar”. Bob also has his portrait painted on our large mural. Anyone who reads our booklet on the life and times of Boris Skorbatcheff would think that the Russian story of Dr Zhivago was a very tame affair.

After being promoted to the rank of Sergeant-Major on the 1st of October 1917 when he served with the 100 Black Sea Division, he was invested with the “Order of St George the Martyr, Class 2” for his service to the Empire, above and beyond his call of duty.

We are very proud of our history, our country and our flag, and thanks to our benefactor, we can keep his story alive.

Lest we forget.

Contributed with thanks by Robert Lang, Cardwell RSL Sub-Branch President.

On 24th March 1890, a cyclone struck Cardwell, destroying the jetty and schoolhouse while badly damaging the Courthouse. In 1892, a building costing £228 was constructed to house the Cardwell Divisional Board offices. When Walter Scott died at the Valley of Lagoons in 1890, a memorial Celtic Cross was sent from England, which was erected in Cardwell as it proved too heavy to carry up the mountain; the cross now stands in the grounds of the Anglican Church. On Hinchinbrook Island, the Diehm brothers carried out the grinding and processing of shells to produce lime.

In 1894, Hubinger’s Hut was built at the Five Mile Meatworks to serve as a tongue house, and the meatworks supplied tinned beef to soldiers during the Boer War. From 1902, Hubinger’s Hut served as a room for the sons of John Christian Hubinger (senior). In 1920, it was relocated to Sunbeam Creek, its current location approximately 5 km north of Cardwell. In 1895, a twice-monthly mail service was established by coastal steamers. In the same year, John Murray secured a two-year mail contract to carry mail weekly by packhorse from Cardwell to remote locations for a fee of £80 per annum.

In 1900, in an unusual experiment to provide food for shipwreck survivors, two red deer stags and two hinds were shipped to the Haven on Hinchinbrook Island. In the early 1900s, William Watkins cultivated citrus trees and ran cattle south of Hecate Point on Hinchinbrook Island. By 1902, the Cardwell Divisional Board evolved into the Cardwell Shire Council with Johann Hubinger becoming its first Chairman. In 1911, the Cardwell Shire Council area, covering 2,901 square kilometres, had 440 residents, and by 1921 this number was recorded as 370.

Joey Bugelli, founder of the newly launched Hinchinbrook Island Tours (HI Tours), is quickly becoming a standout name in North Queensland’s tourism industry. Driven by a passion for adventure and a love for the Hinchinbrook area he calls home, Joey has created a tourism experience that blends local knowledge, history, unforgettable scenery, and genuine hospitality.

Hinchinbrook Island, Australia’s largest island national park, is known for its rugged mountains, remote beaches, and rich marine life. Joey saw an opportunity to give visitors more than a standard sightseeing trip. His vision? Personalised, group tours that explore the island’s hidden gems while offering a true sense of connection to the landscape.

A key part of Hi Tours' experience is the purpose-built 24-seater vessel designed for comfort, safety, and maximum viewing. Whether it’s a full-day journey through the winding Hinchinbrook Island Channel, a private boat charter, or a relaxed sunset cruise, Joey ensures every tour is rich in stories, scenery, and local insight. His friendly, hands-on approach means guests aren’t just along for the ride, they’re part of the experience.

Joey’s background in Eco vessel tourism, his deep familiarity with the region, and his approachable style have all helped build trust with travellers looking for something real. He’s not a corporate operator, he’s a local who’s passionate about sharing what makes this island so special. That authenticity is what guests remember.

Still in its early days, Hi Tours (Hinchinbrook Island Tours) is already gaining a loyal following and glowing word-of-mouth. For Joey, it’s not just about showcasing the island; it’s about creating lasting memories for every guest who comes aboard.

With Joey Bugelli at the helm, Hinchinbrook Island Tours is more than a business, it’s a fresh and exciting gateway to one of Australia’s most remarkable natural destinations.

A Tully Treasure

Right in the heart of Tully, you’ll find a charming little spot bursting with colour, warmth, and the delicious aroma of freshly brewed coffee — welcome to Petals and Beanz. This locally loved café and florist is a vibrant blend of sweet treats, strong coffee, and stunning blooms.

Step inside and be greeted by bright, airy interiors and the friendly faces of a team that serves everything with heart and a good laugh. Whether you’re passing through town and need a quick pick-me-up, or you're a local looking for a cosy corner to relax, Petals and Beanz offers a delightful menu of fresh cupcakes, slices, and beautifully presented savoury options, including toasted sandwiches and gluten-free focaccias.

On the florist side, Petals and Beanz delivers some of the most eye-catching arrangements in the region. From fresh, native, and dried flowers to dyed varieties in creative designs, there’s something for every taste and occasion. Whether you're celebrating a birthday, planning a wedding, honouring a loved one at a funeral, or simply want to brighten someone's day, they’ve got you covered. Custom orders are welcome, and deliveries run Monday to Saturday from 8am to 2pm.

Looking for a unique spot to celebrate with friends or family? Book a table for your next get-together and enjoy the welcoming atmosphere. You can also browse their beautiful floral displays and carefully curated giftware for that special something.

Located at 41 Butler Street, Tully, Petals and Beanz isn’t just a café or a florist, it’s a joyful experience where flowers and flavours meet. Phone 07 4068 1780 for orders or to book a table!

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With Toby Bartle, Psychologist of Tumbleweed Therapies

When people hear the word mindfulness, they often picture someone sitting cross-legged, eyes closed, breathing deeply… maybe even burning incense? Honestly, that couldn't be further from the truth.

Mindfulness, at its core, simply means paying attention to what's happening right now. It's about stepping out of autopilot and away from the to-do lists, bills and reruns of old conversations, and bringing you back into what's happening right in front of you.

For me, mindfulness is mountain biking. Flying downhill, paying attention to every bump, every turn, every corner, because in that moment, there's no room for overthinking or worrying. It pulls me back to the here and now, giving me space from my thoughts. And we all need space from our own thoughts sometimes.

In Ingham, there are so many ways to be mindful. Maybe it's the breeze on your face when you're fishing or walking along one of the beaches. The steady rhythm of your boots crunching over dry ground or your toes slipping into warm sand. The rumble of a dirt bike or the hum of a haul-out in the distance. It might be as simple as pausing to feel the weight of this newspaper in your hands or noticing how your body feels in the chair as you read.

These moments are all invitations to come back to here, to now.

It sounds simple because it is. Mindfulness isn't just meditation. An easy way to start? Pay attention to the sounds around you right now – how many can you hear? Traffic, people talking, birds singing?

The benefits are backed by science, including lowering stress, reduced anxiety and depression, better sleep, improved focus, and even better physical health. But more than that, it gives you a break from the mental noise – the grocery list, the nosy neighbours' opinions, mulled past conversations, future worries and everything else that takes you away from right now.

You don't need to change what you do or slow down… you just need to be mindful of the moment you're in. So next time you're doing something, anything, take a moment and breathe. Look around and notice what's there and live in that moment for just a small while, enjoying it and grounding yourself in your body.

You're already doing mindfulness, whether you call it that or not. But if you need help getting it started or directed guidance, get in touch and let’s have a chat. Our website is www.tumbleweedtherapies.com.au check out our services. Or contact us via email: intake@tumbleweedtherapies.com or call: 07 4463 8679

While southern gardens slow down for winter, here in the Hinchinbrook Shire, cooler days and crisp nights bring a welcome shift — not a stop — in the gardening calendar.

Winter is the perfect time to plant leafy greens like lettuce, rocket, and bok choy, along with herbs such as coriander, dill and parsley, which thrive in the milder weather. Flower lovers can enjoy colourful blooms too — marigolds, petunias and pansies all flourish through the season.

It’s also a great time to tidy up around the garden: prune back straggly growth, mulch your beds to lock in moisture, and feed your soil with compost or aged manure as the dry season makes weeding easier, and fewer bugs means less stress for your plants!

If you’ve got fruit trees, check for any signs of disease or scale and give them a light feed to support healthy growth heading into spring. Above all else, don’t forget to take a moment to enjoy the slower pace — whether it’s sipping a cuppa on the verandah or harvesting homegrown herbs for your evening meal.

Winter in the tropics is short and sweet — make the most of it in the garden.

Fill your home with some charming citrus coasters! This guides you through the process of crocheting a coaster in the shape and colours of any citrus fruit you'd like. Whether you're looking for a quick project or a fun gift idea, this pattern is designed to be both easy to follow and fun to complete.

Skill Level: Beginner | Time: 30 minutes
Materials Needed: 4mm yarn (default: white/cream, yellow, orange, green), 4mm crochet hook, Darning needle.
Optional: Cork (for backing)

Making a lemon - switch up the colours for other fruits
Round 1: Using light yellow, make a magic ring and immediately chain 2. Then dc x12 into the magic ring. To secure the round, sl st to the 1st dc in the round (12).

Round 2: Ch x2, then dc inc in every stitch from the previous round. Then sl st to the first dc in the round (24).

Round 3: Ch x2, then dc inc, dc and repeat for the rest of the round (36). Then sl st to the first dc in the round and fasten off the light yellow yarn and switch it to white.

Round 4: Ch x1, then sc inc, sc x2 and repeat for the rest of the round (48). Then fasten off the white yarn and switch it to the darker shade of yellow.

Round 5: Sc in every stitch from the last round (48). Then fasten off the yellow yarn and weave in any ends.

Embroidery: Using the white yarn and tapestry needle use a running stitch or back stitch (hand embroidery terms) to create the lines for the lemon segments. You want to create 8 lemon segments.

Serving Smiles, Shakes, And The Best Burgers Around

Oasis Coffee Shop is a local favourite with a rich family history and a flair for classic lunchtime vibes, served with a traditional 'Little Italy' twist. Located in the heart of Ingham, Oasis was originally owned by Ross, Nancy, and Sam Pavone and has long been a beloved part of the community. In 2020, Angie Pavone took over, continuing the family tradition while bringing her own energy and ideas into the mix

Many locals recall their late-night service, picking up hot chips with gravy and burgers after their footy games, but while the hours have changed, the favourites haven’t. Their homemade hamburgers remain their top seller, alongside hearty lunch favourites such as crunchy savoury mince jaffas, wedges served with sweet chilli and sour cream, toasted and fresh sandwiches, and of course hot coffee.

On the sweeter side, Oasis serves up thick milkshakes, waffles, banana splits, and traditional Italian treats that add to the classic Ingham experience, keeping locals and travellers coming back for more.

Who could forget their showstopping cannoli or generous antipasto platters? Perfect for a picnic or road trip snack, they’re ideal for sharing – or savouring solo.

You can reserve a table or organise outside catering for your next event. With friendly service, affordable prices and that nostalgic feel, Oasis continues to serve up classic food with an Italian heart. You can even take home a packet of their fresh, handmade ravioli to bring a taste of Oasis to your own kitchen.

On Tuesday, 15th July, Oasis invites the community to come in and enjoy $4 hamburgers and a piece of cake, offered in bittersweet memoriam to the Pavone family – a heartfelt gesture that honours their legacy and lasting connection to Ingham.

Whether it’s for a coffee, a burger, or just a blast from the past, Oasis is a stop worth making.

The 4 the 8 the 5 and 0
are numbers that I've come to know.
'Cos when you place them side by side
they mark the Herbert River's pride.

Where life is lush and sugar grows -
white flowers shine in endless rows.
Humped brahmans glow in fields of green -
a cattle that is soft and lean.

By mountain streams and coral sea
is where I've found my place to be.
With everything you need to live -
what more could Mother Nature give?

Those people out at Taylor's Beach
have paradise within their reach -
the swaying caves and rainbow reef -
a water world beyond belief.

Just slide a boat in at the ramp
and cruise across to set up camp
near Orpheus, where corals swish
and locals snorkel, dive and fish.

Lucinda Jetty draws a squad -
all chasing barra on a rod.
Now Hinchinbrook's an isle that's grand,
with waterfalls and golden sand.

Then if you want to sink a beer
and watch the evening disappear -
at Forrest Beach Hotel you'll find
a seafront bar where crowds unwind.

The drive back into Ingham's swift.
But if you're ticking - get a lift.
While on the way you’ll make a dart
around the economic heart.

A dragon breathes and bellows smoke
at Vicky Mill, where river folk
are grafting through each night and day,
all season, 'til it's time to play.

Along the street of that old town
you'll wander up and wander down.
There's delis, butchers, pubs and pies -
wild local prawns and Jonny's fries.

No party here would be complete
without a cream horn as a treat.
They call it Little Italy,
this Aussie town community.

While life is breezy by the coast -
it's inland that I love the most.
That valley that is deep and wide,
where mountains run on every side.

The Wallaman comes crashing down -
a jewel in Herbert River’s crown.
Australia’s highest waterfall -
this Queensland region has it all.

The crystal creeks and national park -
that giant fig tree's magic spark.
And as you cross the bridge you go
above the Herbert's timeless flow.

It's then you feel your stomach rise -
you're under Abergowrie skies,
high heaven's dome, Our Lady blue -
where steamy mountains shelter you.

The canefields sweep across the plains
and feed the hungry valley trains.
From east to west, in dry and wet,
the sun and moon both rise and set.

And when it's time to go to bed
the constellations soothe my head.
Beside a red-log fire I lay
out underneath the Milky Way.

But driving south of Rollingstone
I strangely start to feel alone.
The trees and scrub go brown and dry.
No mountains stretch across the sky.

Alarm bells ring, and then I know
I must have left 4850.
When jobs are done I'll soon be back -
beneath that old Dalrymple Track.

The Burdekin can keep the cane
they cultivate without the rain.
And all the world can lead the race -
I'll stick at Herbert River's pace.

The land where each horizon's clear,
where Sheahan's boozer had no beer,
has all a bloke could want, and so -
that's why I love 4850.

Author's note: This poem is inspired by Errol Cerutti - especially the part about the cream horns

Forrest Beach Takeaway has become the local go-to for fresh, satisfying meals served with heart. From fresh East Coast Spanish mackerel to homemade burgers and classic snack foods, this spot delivers all the essentials for a hearty lunch or dinner.

The fish is the hero of the menu. Sourced locally and bought whole, the team uses every part — fillets are battered, crumbed or grilled to order, using the bones and head in delicious stocks and skins for crab pot bait, and nothing goes to waste!

Then there are the chips. Crispy, golden, unforgettable, and you can get them covered in gravy, they’ve built a loyal following among regulars.

“Our customers reckon our chips are some of the best they've had. They're super crunchy and delicious! We also make our homemade potato scallops. We're always on the hunt for the biggest possible potatoes, and our customers LOVE them.”

The burger line-up is equally impressive. From house-crumbed chicken and steak to Spanish mackerel and homemade beef patties, each one is packed with fresh salad and generous fillings. The massive Reef and Beef burger weighs in at nearly a kilo. Want it in a wrap or sandwich instead? No worries.

For those after a lighter option, the Caesar Meal or Karaage Chicken Meal comes with chips and a drink, ticking all the boxes for a satisfying midday feed.

Calamari fans can’t get enough of the crispy rings, and the calamari wrap is a hunger-busting favourite. You’ll also find timeless takeaway classics like Chiko rolls, dagwood dogs, homemade spring rolls, and cinnamon-sweet deep-fried pineapple rings.

And if you’re in the know, don’t forget to ask about their ‘hidden menu’ specials like the infamous Cure Burger,

“We rolled it out as a hangover breakfast years ago. It had a bit of like a cult following, and we still get random people coming in asking if we do the 'Cure' burger still!”

Come down to Forrest Beach Takeaway, it's packed with local flavour, generous serves, and you can taste the love in every bite.