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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The countdown is officially on for the biggest race day in the Herbert River as the 2025 Ingham Gold Cup is set to thunder into 69 Marina Parade track on Saturday, the 12th of July! This popular 18+ event promises a full day of local racing action, fashion, food, and fun. With only a few days to go, preparations are in full swing, and the weather has been picture-perfect, setting the stage for another fantastic Ingham Gold Cup. Gates open at 11am, and racegoers are encouraged to pre-purchase
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First Deaths to Johnstone Division Records show that the first death in Cardwell was on 7th March 1864, and the first burial in the cemetery was that of a six-month-old female child later in 1864. The first European baby born in Cardwell was George Cardwell Peters, on October 9th 1864, and in 1866 the Province of Cardwell was proclaimed. The telegraph line reached Cardwell in December 1869 after five men lost their lives from Jungle Fever during its construction from Townsville. Cardwell’s first
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Fans of legendary American country rock are in for a real treat when the Kings of Country Rock Tour hits the Lucinda Hotel on Saturday, 13th September 2025. This two-hour stage spectacular is much more than a tribute show. It captures all the sounds, energy and excitement of two of the biggest bands of the 1970s — the Eagles and Creedence Clearwater Revival. Featuring a cast of internationally respected musicians, the show promises a high-energy, crowd-pleasing experience that will have audienc
Read the full storyFeeling the winter chill? Cosy up with this hearty root vegetable soup – creamy, comforting and full of flavour, all without needing stock (or much cream, for that matter!). Made with everyday ingredients and a clever hint of curry powder, it’s a nourishing, fuss-free recipe that’s perfect for busy weeknights and chilly evenings alike.
Ingredients
2 tbsp olive oil
1 tbsp butter
1 onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 small celeriac, peeled and chopped (or substitute 3 celery sticks or swede)
1 potato, peeled and chopped
1 sweet potato, peeled and chopped
1 tsp mild curry powder
½ tsp dried thyme
4 cups water
½ tsp salt, pepper to taste
½ cup cream (or milk + 1 tsp butter)
Method
Heat oil and butter in a large pot. Sauté onion and garlic for 2 minutes until softened.
Add all vegetables, curry powder and thyme. Stir for 3–4 minutes to lightly toast spices.
Pour in water, season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until vegetables are soft.
Stir in cream, simmer 1 more minute.
Remove from heat. Blend until smooth using a stick blender or in batches in a jug blender.
Adjust seasoning to taste.
To Serve
Drizzle with extra cream, a pinch of curry powder and parsley. Perfect for cosy nights in – no stock required!
Recipe credit: Nagi Maehashi, Recipetineats: https://www.recipetineats.com/country-harvest-root-vegetable-soup/
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