James Cook University (JCU) researchers are calling for urgent government support to protect the spectacled flying-fox from extinction as new and escalating threats push the species closer to the brink. Despite their reputation as noisy and messy neighbours, spectacled flying-foxes play a vital role in the survival of Australia’s rainforests, travelling vast distances to pollinate flowers and spread seeds at levels unmatched by any other species. JCU adjunct associate professor Noel Preece sai
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National Police Remembrance Day Today, the community of Ingham came together to pay tribute to the brave men and women of the Queensland Police Service who have made the ultimate sacrifice in the line of duty. The National Police Remembrance Day Service, held at the Holy Trinity Anglican Church, offered a solemn and poignant moment for reflection, remembrance, and respect. Since 1861, 151 Queensland Police officers have lost their lives while protecting and serving communities across the state.
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Each year, a team of Hinchinbrook Emergency Services Cadets travels to Brisbane to attend the prestigious ESCAPE Week, a program that brings together cadets from across Queensland to experience life at multiple emergency services. This year, three Hinchinbrook cadets participated: two senior cadets attending as leaders and one as a program participant, accompanied by Cadet Coordinator Mark Regazzoli. The week kicked off at Marine Rescue Queensland (MRQ), Bribie Island, where cadets underwent an
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The Hurley Bus Since launching in December last year, the Hurley Bus has already completed more than 400 bookings, providing free transport for elderly, frail, and palliative community members. The service, run entirely by volunteers through the Ingham Palliative Carers Committee, offers a safe, reliable, and compassionate way for people to stay connected and attend important appointments. The eight-seat bus is wheelchair accessible and travels throughout Ingham, the surrounding districts, Card
Read the full storyEach silky spoonful of this speedy Chinese soup is laden with fresh corn and shallots.
Ingredients
4 corncobs, husks and silk removed
1.5L (6 cups) chicken stock
2 tsp finely grated fresh ginger
2 tbsp light soy sauce
2 tsp cornflour
60ml (1/4 cup) cold water
2 egg whites
1 x 227g ctn fresh crab meat, drained
4 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves
Step 1. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
Step 2. Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat.
Step 3. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly.
Step 4. Meanwhile, whisk together the soy sauce, cornflour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl.
Step 5. Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined.
Step 6. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Chilli to Serve.
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