This year's ANZAC Day saw hundreds turn out to remember the efforts of Australia and New Zealand's great service men and women. Veterans, schools, clubs and businesses poured into the streets to march in grand parades, and packed in close to attend services held across the Hinchinbrook Shire. Beautiful wreaths were lain and the bugles mournful tones echoed across respectful silences as flags were lowered to half mast. A gunfire breakfast, coffee and traditional ANZAC biscuits kept everyone going
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Allan Colquhoun grew up in Sydney, but his life has taken him far beyond the city limits. In his youth, he worked with a station owner named Bob, whose property combined dairy and sheep farming with a focus on Jersey bulls and cows. One vivid memory that’s stayed with him is of Bob chasing down a bull meant for butchering on his stock horse —a beast that, to Allan’s amazement, climbed over the holding fence one hoof at a time to escape. Allan spent most of his working life as a coastal travelle
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Hinchinbrook Chamber of Commerce, Industry & Tourism held their monthly Coffee Connect last week, being hosted by local business Wild Local. There was a very strong attendance at this event, with Federal Member for Kennedy Bob Katter and KAP Senate candidate, Robbie Lyon. Rebecca and Dom Zaghini provided a delicious light snacks and gave the audience an overview of their business journey from inception to their current location, the diverse range of products they provide and some insight into t
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Over the weekend, the Ingham Kennel Club hosted six rounds of dog shows, featuring judges from across Australia who rotated to ensure fair and balanced competition. Dogs were entered into one of seven group categories, with the Toy Group attracting the largest number of entries. Sunday's shows saw the Italian Greyhound emerge as a standout, making up 20 of the 170 total entries across the weekend. Unique and rarely seen breeds like the Xoloitzcuintli and Briard added excitement to the event, of
Read the full storyMick’s Bread Kitchen has been feeding the Hinchinbrook community with amazing pastries, coffee, and pies for over 30 years, but how do they make their delicious pies?
Co-owner, Simone Stanta, has some top tips.
1. Pastry—It is important to perfect your pastry for the perfect pie. At Mick’s Bread Kitchen, they use high-quality flour to ensure a strong base. They also use a different pastry on top. For the top of the pie, they use puff pastry with lots of layers to ensure a crispy top.
2. Ingredients—Mick’s Bread Kitchen uses top-quality ingredients. Their beef is lean, and their gravy and stock are well-seasoned. It’s important to keep the filling thick and flavourful so the pie stays together.
3. Filling—Be creative with your filling. Simone said the basics of a good pie are the pastry and good-quality ingredients, but inside the pie, it's up to one's preference. It could be chilli, mushrooms, bacon, cheese, or anything you enjoy.
Did You Know?
Mick’s Bread Kitchen’s Chilli Pie contains home-grown Carolina Reaper chillies. The pies are not for the faint-hearted. Do you dare to try one?
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