Community Day last Thursday brought together everyone from juniors to seniors, and a few firemen, to enjoy the formal re-opening of the community facilities at TYTO. There was story time and robotics, along with computer classes and colouring. The cake was cut and councillors and community alike enjoyed the sweetness of jovial conversations among the stacks of the beloved library.
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In a heartening reminder of the value of rural health care, the Ingham Health Service recently celebrated nine years since the reopening of its maternity service — and what better way to mark the occasion than with the birth of four babies in just 24 hours? On the 7th and 8th of April, four mothers; Giorgia Firmi, Marites Carao, Hannah Bestmann, and Leah Dingwell, welcomed their little ones into the world, creating a unique bond not only between their babies, but among themselves as part of thi
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An elusive and endangered species, the mahogany glider is receiving new hope thanks to a collaborative conservation effort underway in North Queensland. The project, centred south of Ingham, is helping to link critical glider habitat while also delivering rare sightings of the species in the wild. Indigenous ranger Chris Muriata is one of the few people lucky enough to see a mahogany glider in its natural habitat. “To finally see one – it made me happy,” he says. “It was in vegetation at the
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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
Read the full storyPrep: 10min | Cook: 25min | Serves 4
Ingredients
600g cauliflower, cut into florets
2 zucchini, coarsely chopped
6 Medjool dates, pitted, quartered
1 tbsp olive oil
1 tbsp finely grated fresh ginger
2 tsp finely grated fresh turmeric
2 garlic cloves, crushed
2 tsp ground cumin
205g (1 cup) raw buckwheat
1/4 cup fresh mint sprigs
Lemon wedges, to serve
130g (1/2 cup) natural yoghurt
Method
Preheat oven to 200°C/180°C fan forced. Line a baking dish with non-stick baking paper. Scatter the cauliflower, zucchini and dates in the prepared dish. Drizzle with the oil. Add the ginger, turmeric, garlic and cumin. Toss well to coat. Season. Roast for 25 minutes or until golden and tender.
Meanwhile, cook the buckwheat in a saucepan of boiling water following the packet directions. Then drain. Note: You can add 1 tsp of vegetable stock powder to the buckwheat when cooking to enrich the flavour.
Serve the roasted vegetables sprinkled with buckwheat, mint and lemon wedges, and topped with yoghurt.
Great dish to serve at functions, accompanied with light meats like fish. You can even melt cheese over the top if you're feeling a bit naughty!
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