And today is .......

[tiger_one]

Gone Fishing Day casts onto our calendars this week-end, 17 and 18 October.

Organised nationally by the Australian Recreational Fishing Foundation (ARFF), this annual celebration highlights the joys and health benefits of recreational fishing, encouraging families, beginners, and seasoned anglers to head outdoors.

Whether you’re a seasoned angler or someone who just likes a good fish tale, fishing is full of surprises. It’s a world full of bizarre creatures, extreme destinations, eccentric techniques, and stories that would regale even the most sceptical landlubber.

Recreational fishing in Australia involves about 1 in 5 adults (roughly 3.3 to 4.2 million people) annually, contributing over $11 billion to the national economy and supporting more than 100,000 full-time equivalent jobs.

Most fishing happens in coastal, estuarine, and marine waters, though freshwater river fishing is popular in regions like Victoria and NSW.

Line fishing is the dominant method, with a mix of shore-based and boat-based angling.

A significant percentage of caught fish (often 48% to over 50% depending on the region and species) are safely released.

Gone Fishing Day is about celebrating all that we love about fishing and what it gives to Australian communities.

Aussie anglers of all ages know all-too-well the benefits that recreational fishing and enjoying the outdoors can bring to our health and wellbeing, and that’s before we mention the thrill of “the bite” and the size of the catch!

For many, fishing is a simple leisure activity; for some it’s a sport, for others it’s a way of life. For all of us who fish, it’s a chance to disconnect our devices and reconnect with nature, Australia’s unique environments, and leave your troubles behind.

This year’s Gone Fishing Day aims to bring the joy of fishing to young and old. Whether you’re a seasoned angler or have never casted a line in your life, everyone is welcome to get out and simply try your luck.

The fish are always calling!
All that’s needed are:

• Fishing gear and tackle.
• Some bait.
• Hat, sunscreen and insect repellent.
• Drink bottle and snacks.
• Closed-toe shoes
• Smiles, enthusiasm and a fisher’s optimism

All fishing experience levels are more than OK just don’t always stay in the one place – there’s lots of places everywhere, as there are fish.

And this year, the Minns Labor Government is encouraging people across the State to grab a rod, head outdoors and celebrate recreational fishing as Gone Fishing Day expands into the first-ever Gone Fishing Weekend, on Saturday 17 and Sunday 18 October 2026.

The expanded event across NSW features free fishing activities, community events and family-friendly experiences, giving more people the opportunity to enjoy a popular outdoor pastime.

Whether you're an experienced angler or trying fishing for the first time, Gone Fishing Weekend is about connecting with family and friends, while enjoying the state's lakes, beaches and waterways.

Across NSW there are major and small events for Gone Fishing Weekend:

• Major events at Sydney, Lake Illawarra, Lake Macquarie, Grafton, Lake Wallace (Lithgow), Lake Oberon, Lake Windamere and Mudgee featuring experiences such as:
• Mort Bay community fishing event featuring popular online fishing personality Shroom.
• Lake Illawarra community fishing event featuring fishing legend Steve 'Starlo' Starling.
• Fantastic prizes targeting some bumper tagged Tiger trout in Lake Wallace.
• These free events offer fishing sessions, expert advice, casting practice, and giveaways, with activities designed to help people of all ages and experience.
• In addition, 67 fishing clubs and organisations are also hosting local Gone Fishing Weekend events in their communities and have received fishing packages to help run family-friendly activities
• Packages include rod and reel sets, goodie bags, circle hooks, fish measuring rulers, giveaways and educational resources.

The Government is working with community led groups like fishing clubs to deliver welcoming and family-friendly events that encourage participation in recreational fishing.

Gone Fishing Weekend is a collaborative initiative between the Minns Government and the Australian Recreational Fishing Foundation and is supported by the Recreational Fishing Trusts.

Recreational fishing continues to be one of the state's most popular outdoor activities, providing social, health and well-being benefits while contributing to regional economies.

And there’s more Gone Fishing Day events including:

• New South Wales (Gone Fishing Weekend): Expanded for the first time into a full two-day celebration across 17-18 October 2026 by the NSW Department of Primary Industries and Regional Development (DPIRD). Major state-hosted free events include sessions at Mort Bay Park (Sydney), Lake Wallace (Lithgow), Lake Illawarra, Lake Macquarie (Wangi Wangi), Grafton Memorial Park, Lake Oberon, Lake Windamere, and Mudgee (Lawson Park).
• Shoalhaven Gone Fishing Day: Saturday 17 October 2026, Time: 8:00am – 2pm
  Venue: Burrill Lake, NSW
• OzFish/Bredbo Fishing Club: Date: Saturday 17 October 2026, Time: 8am – 2:30pm, Venue: Bredbo NSW 2626
• Shellfish Reef deployment and Fishcare Victoria fishing clinic: Date: Saturday 17 October, Time: 9am – 11am, Venue: Mornington Pier, VIC
• Tasmania: Held on Sunday, 18 October 2026, acting as a licence-free day for the trout fishery. Features regional community events such as the Inland Fisheries Service Tasmanian Trout Expo at Brumby Creek, Cressy.
• Victoria & National Chapters: OzFish Unlimited and local community groups are hosting regional expos, catch-and-release clinics, and family fishing days throughout October, including events in locations like Port Albert.

So no excuses, OK!
The fish are waiting.
Let’s get hooked!



Fun Facts about Recreational Fishing:

• Humans have been fishing for at least 23,000 years. The oldest fishing hooks were made from the shells of sea snails. They were found in Sakitara Cave in Okinawa Island, Japan, and were estimated to be between 22,280 and 22,770 years old.
• The Giant Murray Cod: The Murray cod is one of Australia's largest freshwater fish and lives in the massive Murray-Darling river system. They can grow bigger than a grown-up is tall!
• Not Many Freshwater Fish: Even though Australia is huge, it only has about 281 known native freshwater fish species because so much of the land is dry.
• Pumping Nippers: Kids in Australia love digging in the wet sand at low tide to catch "nippers" (small ghost shrimp) to use as fish bait.
• Australia is an amazing place with over 5,000 different kinds of fish! About a quarter of these fish are endemic, which means they are found nowhere else in the world. Fishing for both ocean and freshwater fish is very popular here. Australia also has big industries for catching seafood and raising fish, and these are carefully managed.

"A bad day fishing is better than a good day at work"

"Carpe Diem" does not mean 'fish of the day'"

“I go fishing not to find myself but to lose myself”

"Fishing is unquestionably a form of madness but, happily, for the once-bitten there is no cure"

 

[LeichhardtTiger]

Gone Fishing Day casts onto our calendars this week-end, 17 and 18 October.

That's me done for the weekend, TO! $12.50 a kg at Woolies - you simply can't make 'em at home for that price!

 

[tiger_one]

International Gin and Tonic Day pours onto our calendars each October 19.

Gin and tonic is the most popular cocktail in the world and one of the easiest drinks to make.

This simple yet sophisticated cocktail has a rich history, evolving from a medicinal necessity to a beloved classic. With just two main ingredients, gin and tonic, the magic lies in the quality and the perfect balance.

The idea of mixing bitter tonic with fragrant gin came to the British in the 18th century, when they were fighting on the territory of India. In those days, soldiers treated malaria with a bitter drink. To make it more pleasant to drink, they started mixing tonic with gin. Then it cost a penny and was considered a drink of the poor. And just think where it’s landed today – everywhere!

With so many amazing gins on the market, from all over Australia and around the world, and increasing numbers of incredible tonics, why not work on some different combinations and thrill your guests with a different and enticing combination of this classic drink.

In Australia, mid-October brings warm spring weather, making a crisp, refreshing G&T a popular choice at local bars, distilleries, or home gatherings.

Australia is home to over 160 registered gin distilleries, with acclaimed local producers like Four Pillars, Archie Rose, and Ginworth gaining national and global recognition.

Australian distillers frequently use native botanicals (such as lemon myrtle, river mint, and pepperberry) alongside unique seasonal infusions like Shiraz gin. The use of local botanicals, such as lemon myrtle, wattleseed, and pepperberry, gives the gin a distinct taste that sets it apart from its international counterparts. Australian gin makers often draw inspiration from the country’s diverse flora and fauna, resulting in gins that are rich in flavour and character.

Australian-made gin is often produced in small batches, using locally sourced ingredients, making it a more sustainable and eco-friendly choice. The use of local ingredients, the trend towards locally sourced and produced products, the rise of the craft gin movement, and the strong sense of identity and culture associated with Australian-made gin have all contributed to its success.

Sharing a gin and tonic with friends is not just about the drink itself, but also the social experience that comes with it. It provides an opportunity to gather, connect and celebrate with friends while enjoying a classic cocktail. So next time you're enjoying a gin and tonic, be sure to share it with friends and create a memorable experience together.

Premixed and canned gin and tonic products have surged in quality and popularity, with local creations like Young Henrys' Canned Gin & Tonic earning major international awards.

Many drinkers view gin and tonic as a lighter, more refreshing alternative to heavier cocktails or high-sugar drinks, while social media and vibrant visual presentations continue to drive its appeal among younger demographics.

Enjoyed the world over, this simple cocktail takes only moments to create. The gin and tonic is an uncomplicated cocktail.

While the Gin and Tonic is simple, mastering it requires attention to detail. Here are a few key tips:

• High-Quality Ingredients: Opt for a premium gin and a quality tonic water. The better the ingredients, the better the drink.
• Keep it Cold: Ensure both your gin and tonic are well-chilled. Use plenty of ice to keep the cocktail refreshingly cold.
• Garnish Wisely: Let the botanicals in your gin guide your garnish choices. Classic options include a lime wedge, but consider using other citrus fruits, herbs, or spices that complement the gin's flavour profile.

Today, serve up one of these delicious drinks for yourself. Make gin and tonics for all your family and friends. Have your own gin and tonic party. If you’re not sure how to make one, here’s a good recipe to try:

Ingredients:

4 ice cubes
2 ounces of gin
4 ounces tonic water
1 measure of fresh lime juice (optional)
1 lemon or lime wedge

Place ice cubes in a glass. Pour gin, tonic water, and lime juice over the ice. Stir well. Garnish with the lime wedge and serve.

So, gather your favourite gin, chill your tonic, and raise a glass to the timeless appeal of the Gin and Tonic!

And then it’s simple: enjoy!

Oh, and of course, drink responsibly.



Fun Facts about Gin and Tonic:

• If you take a Gin and Tonic into a room with UV black light, the drink will emit a vibrant, neon-blue glow. This striking visual trick happens because quinine naturally absorbs ultraviolet light and re-emits it, making it fluoresce under the right lighting conditions.
• It won't freeze: Because of its high alcohol content, a bottle of gin can stay liquid even when stored in a standard freezer.
• It never expires: Unopened gin does not go bad, though very old bottles may slowly lose a bit of their sharp botanical flavour.
• With almost 40 percent of alcohol and no added sweeteners, gin has the fewest calories, so it doesn’t cause weight gain.

Alexa, "set a reminder for gin o'clock. everyday"

“When life gives you lemons… make a G&T!”

“Gym? I thought you said gin!”

“Size does matter. No-one wants a small gin and tonic”

 

[tiger_one]

International Chefs Day serves up onto our calendars each October 20.

A chef is a person who cooks food for a living. They work in places like restaurants, hotels, or even schools. In a big professional kitchen, the word "chef" usually means the person in charge of everyone else. This main chef is often called the executive chef.

The head chef is responsible for almost everything about the food. They buy the food, hire and train kitchen staff, and create the menus. They also decide on the recipes, which are the detailed instructions for how to cook each dish.

Today, we celebrate the culinary profession and the next generation around the theme of ingredient exploration: "Food Explorers". Today’s ICD 2026 celebration centres on ingredients, with a strong focus on ingredients, encouraging people of all ages to explore what goes into their food, where it comes from, how it is grown or harvested, and why it matters.

Behind all great chefs is someone who took the time to teach, challenge, encourage or simply believe in them. Someone who passed on more than recipes and techniques - they passed on knowledge, standards, confidence and leadership.

Every chef, in every corner of the world, has something to teach. By sharing your knowledge, skills, and passion for food, you can help future chefs become curious, confident Food Explorers.

Today we highlight the culinary profession and recognize the contributions of chefs worldwide. It is an opportunity to appreciate the creativity, hard work, and dedication that chefs bring to the culinary industry. We also celebrate all of the chefs-to-be currently studying and undertaking their apprentices, remembering:

• Where food comes from: Exploring how ingredients are grown, harvested, and produced.
• Interactive learning: Encouraging children and future chefs to become curious "Food Explorers" through cooking adventures and balanced meals.
• Sustainability: Teaching environmental care, local sourcing, and reducing food waste.

Australian Events for International Chefs Day 2026

• Melbourne Event (ACF Victoria)
  • Date & Time: Tuesday, October 20, 2026, from 7:00 pm – 9:00 pm
  • Location: Angliss Restaurant, William Angliss Institute, Melbourne
  • Details: Led by emerging young chefs who will cook, serve signature dishes, and discuss their trade experiences, mentoring, and travel. Emerging young chefs will cook and serve their signature dishes and talk about where the trade has taken them so far, including mentoring, competitions, Worldchefs Congress and international travel
• Adelaide Event (Australian Culinary Federation - S.A.); Hosted by: Chefs of Adelaide Oval; Details: International Chefs Day Dinner featuring canapés and a three-course meal.

• Sydney-based chefs, culinary schools, and hospitality groups typically observe the day via local kitchen workshops, school outreach, and the free Worldchefs Food Explorers Toolkit.

2026 Global Theme:

• Worldchefs and Nestlé Professional are running the Food Explorers campaign, focusing on ingredient origins, harvesting, and sustainable food education.
• Leadership Campaign: Kitchen leadership coach Glenn Flood is marking the day with his "Pass the Sauce" campaign, offering his book Secret Sauce – The Proven Recipe for Kitchen Leadership at a special promotional rate on October 20.

Today it’s all about the tucker.
Carry on eating.
And wassail the chefs, at home or wherever you’re having a feed.
As they say, we all survive on what’s in the tummy!



Fun Facts about Chefs:

• The first cookbook was written in the 5th century BC by a Greek author named Archestratus.
• The world's oldest known recipe is for beer, and it dates back to the year 3500 BC.
• The world's most expensive spice is saffron, which can cost up to $10,000 per pound.
• Ancient Egyptians were the first to use sugar in cooking, and one of the oldest known recipes is a honey-sweetened cake.
• A chef's primary tool is deeply personal, and most possess a prized knife that they maintain, sharpen obsessively, and rarely let anyone else touch.
• Working next to open flames, active grills, and high-heat ovens for 12-to-16-hour shifts means a professional kitchen gets blistering hot, making intense physical labor a daily workout.
• The traditional pleated chef's hat (called a toque blanche) originally indicated rank, and tradition says the number of pleats represented the number of ways a chef could prepare an egg.

“If you are a chef, it's not good cooking for yourself; the joy is in cooking for others”

“There's no great chef without a great team”

“If you want to become a great chef, you have to work with great chefs”

“Where’s the sauce?”