And today is .......

[happy_tiger]

Champion @krissy - your grandfather is one of the many Australian legends who have shaped our great southern land and its magnificent history.
Here's a tad more .....


Today we remember the charge of Beersheba by the Australian Light Horse during the third Battle of Gaza in Palestine.
As dusk fell on 31 October 1917, the 4th Light Horse Brigade, bayonets in hand, launched a horseback charge to seize control of the crucial town of Beersheba from the Ottoman Empire.
It was a vital component of the Allied forces' campaign to secure the Sinai Peninsula and ensure the shipping corridors along the Suez Canal remained open to Britain and its allies.
It is remembered as the last great cavalry charge and heralded the beginning of the end for Ottoman control of Palestine and ensured the name of Beersheba would be forever remembered in Australian history because of its daring cavalry charge.
The 4th Light Horse Brigade suffered a total of 35 killed and 39 wounded; of these, the 12th Light Horse Regiment suffered 20 killed and 19 wounded.
Lest we forget

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It was crazy thinking that so few were killed being totally unprotected facing machine guns, artillery fire and infantry fire and then hand to hand combat once they dismounted

 

[happy_tiger]

My grandfather was one of those brave horsemen.

Yes it would have taken a different type of Bravery to have fought in any war , but particularly WW1 and WW2

 

[krissy]

Yes it would have taken a different type of Bravery to have fought in any war , but particularly WW1 and WW2

The crazy part was he lied about his age to enlist. They wanted good horsemen & the boys from country towns that had ridden all their lives were exactly what they needed. To a lot of them they thought they were off on the adventure of a lifetime, they had no idea of what lay ahead of them.

 

[happy_tiger]

The crazy part was he lied about his age to enlist. They wanted good horsemen & the boys from country towns that had ridden all their lives were exactly what they needed. To a lot of them they thought they were off on the adventure of a lifetime, they had no idea of what lay ahead of them.

Yes ....my Grandfather was in WW2 ....but he had probably the most bizarre role you can imagine
He was in the RAF , and his job was in reconnaissance planes drawing the German cities they would bomb
He was a talented artist as you can imagine

 

[tiger_one]

Today is National Brush Day which promotes children's oral health and good brushing habits.

Following Halloween, this day serves as a vital reminder to prioritize brushing, flossing, and regular dental check-ups.

Educating our children with fun dental facts and engaging activities to make dental care a positive habit for life are all wrapped into the message of the day.

Oral hygiene is where good health meets smiles that ooze confidence.
Proper brushing technique is key.

Brushing your teeth regularly is essential for preventing tooth decay, halting gum disease, and protecting your body from serious systemic health conditions. Maintaining a consistent oral hygiene routine removes food particles and disrupts biofilm—a sticky, invisible layer of bacteria that rapidly develops into plaque and hardened tartar.

• Prevents Cavities: Bacteria in your mouth feed on leftover food sugars and produce acids. These acids dissolve the hard outer enamel, causing cavities. Brushing with a fluoride toothpaste clears away bacteria and strengthens enamel.
• Wards Off Gum Disease: Plaque buildup along the gumline causes gingivitis, marked by red, swollen, or bleeding gums. Left untreated, it can progress to periodontitis, which destroys the bone structure supporting your teeth and causes tooth loss.
• Eliminates Bad Breath (Halitosis): Regular brushing removes decomposing food particles and odour-producing bacteria from your teeth, gums, and tongue.
• Removes Stains: Daily brushing mechanically dislodges surface stains from food and drinks, keeping your smile brighter.
• Saves Money: Investing a few minutes a day into basic hygiene protects you from the discomfort and high costs of extensive dental procedures like fillings, root canals, and extractions.

Oral health is deeply connected to your entire body. When bacteria and chronic inflammation overwhelm your gums, they can enter the bloodstream and impact other systems:

Lowers Heart Attack & Stroke Risks: Chronic oral inflammation can contribute to the narrowing of blood vessels and increase cardiovascular risks.

Protects Lungs from Pneumonia: Medical research confirms that regular toothbrushing significantly reduces hospital-acquired pneumonia and ICU mortality by preventing oral bacteria from being accidentally inhaled into the airways.

Aids in Diabetes Management: Gum disease can worsen full-body inflammation, which elevates insulin resistance and makes blood sugar harder to control.

Dentists recommend the 3-3-3 brushing method ie brushing one's teeth 3 times per day, within 3 minutes after having a meal, for at least 3 minutes each time – maybe even to the beat of a favourite song to encourage the fun/effort of the brushing.

• Brush your teeth twice a day with fluoride toothpaste.
• Clean between your teeth daily using floss or interdental brushes.
• Eat a healthy, balanced diet with low added sugars.
• Visit the dentist regularly for check-ups.

Best Practices for Effective Brushing

To maximize these benefits, here are simple, everyday strategies:

• Frequency: Brush thoroughly twice a day (morning and night) for at least two minutes each time.
• Tools: Use a soft-bristled toothbrush (manual or electric) and a pea-sized amount of fluoride toothpaste. Replace your toothbrush or brush head every 3 to 4 months.
• Technique: Tilt the bristles at a 45-degree angle toward your gumline and brush gently in small, circular motions.
• Spit, Don't Rinse: After brushing, spit out the excess toothpaste but avoid rinsing with water. Leaving a trace layer of toothpaste allows the fluoride to continuously protect and strengthen your enamel.

Toothpastes provide protection against seven common oral health issues: bad breath, cavities, enamel erosion, tartar, plaque, teeth stains, and bacteria on gums – all the nasties.

Your toothpaste ensures powerful antibacterial effects, helping to reduce plaque, freshen breath, fight bacteria on gums, and tartar build-up.

Wake. Brush. Slay. Repeat.
I brush therefore I am.
No brush, no glory!

 

[tiger_one]

Colour the World Orange Day is a vibrant and meaningful event celebrated each November 2.

This day aims to raise awareness about Complex Regional Pain Syndrome (CRPS), a chronic pain condition that is often misunderstood.

CRPS is a is a pain condition that most often affects one limb usually after an injury, trauma or surgery and is characterised by severe burning pain out of proportion to the original injury. CRPS is believed to be caused by damage to, or malfunction of, the peripheral and central nervous systems.

By wearing orange and engaging in related activities, participants help shine a light on the struggles faced by those living with CRPS.

The colour orange symbolizes hope and resilience, making it a fitting choice for this important cause.

CRPS is a condition that can develop after an injury, causing severe, long-lasting pain. Many people are unaware of CRPS, which is why Colour the World Orange Day is crucial.

It helps educate the public about the condition and the challenges patients endure. Increased awareness can lead to better support and more research funding, which is desperately needed to improve treatments and find a cure.

Supporting Colour the World Orange Day also provides a sense of community and solidarity for those affected by CRPS. It shows them they are not alone in their fight.

By participating, individuals and organizations can offer comfort and encouragement to CRPS patients while also advocating for more attention to this painful condition.

Here in Australia, the major advocacy group assisting people with CRPS is The Purple Bucket Foundation Inc. Details of this marvellous support group can be found at:

https://www.tpbf.org.au/

Complex Regional Pain Syndrome (CRPS) – also known as Reflex Sympathetic Dystrophy (RSD), is a debilitating nerve condition characterized by continuous, intense, burning pain that is out of proportion to the severity of the original injury.

Approximately 5,000 Australians are diagnosed with Complex Regional Pain Syndrome (CRPS) each year.

Because CRPS is a chronic, long-term condition that can last for years or become permanent, estimating the total number of people living with it at any given time is difficult. However, epidemiological models and major pain organisations provide a clearer picture of its impact in Australia:

• Annual Incidence: Around 5,000 new cases are identified annually across the country. Data compiled by Painaustralia and the International Association for the Study of Pain (IASP) indicates that CRPS affects roughly 1 in every 3,800 to 4,000 people per year.
• Estimated Total Prevalence: Because the condition often persists, experts use a standard baseline multiplier to estimate total active cases. This puts the number of Australians living with CRPS at any one time at approximately 25,000 people.
• Demographics: The condition is considered rare but highly debilitating. In adults, females are 3 to 4 times more likely to develop CRPS than males, with a peak onset typically occurring between the ages of 37 and 50.

CRPS Network Australia have been working hard to raise awareness of this little-known disease hoping to reduce diagnosis times and improve outcomes for affected Australians. This is a serious pain condition that turns people’s lives upside down, forcing them from work, away from friends and family and surrounded by feelings of desperation and depression in the face of constant pain.

If CRPS is not diagnosed and treated early, there is a high likelihood that it will go on to be a chronic (lasting more than 6 months), progressive disease which is often associated with substantial disability, loss of quality of life and significant personal and societal economic burden.

33 landmarks around the country have been lit in orange lights in support of this campaign.

Patients, advocates and supporters have also been dressing in orange and posting photos to social media; information booths have been held in shopping centres, medical clinics and hospitals, and there’s also a drift car carrying an awareness message around Barbagallo race track in Perth.


This year, should you know anyone affected by CRPS, simply reach out, support and be there – this is a pain that is unforgiving and relentless,

Patient care is the only route to a better outcome.

 

[Suzie-Q]

My grandfather was one of those brave horsemen.

My great uncle was, too. He DOW on 3rd November 1917

 

[happy_tiger]

My great uncle was, too. He DOW on 3rd November 1917

Sorry Suz , what is DOW ??

 

[tiger_one]

National Sandwich Day slices onto our calendars each November 3.

The day commemorates the invention of the sandwich by John Montagu, the 4th Earl of Sandwich, in the 18th century. But in real terms, it's a day to celebrate the sandwich's versatility and convenience, with many people enjoying different types of sandwiches throughout the day.

Australia has a rich and unique sandwich culture that spans humble school lunchbox staples, iconic pub classics, and a booming modern gourmet deli scene.

Sandwiches are immensely popular her in Oz because they sit at the perfect intersection of convenience, nostalgia, and a deeply entrenched multicultural food culture. Once regarded primarily as a humble, utilitarian lunchbox staple, the Australian sandwich (or "sanga") has evolved into a massive, multi-million-dollar gourmet culinary boom.

According to national food trends and data tracking, the top every day and cafe sandwich preferences lean heavily toward steak, club sandwiches, tuna, ham, and egg salad, alongside traditional comfort options like chicken and mayo.

The Australian sandwich shop market - valued at over $1.4 billion - has evolved far past traditional milk bars and basic school lunches. Cities like Sydney, Melbourne, Brisbane, and Perth feature specialty delis and bakeries serving high-end schiacciata, porchetta rolls, katsu sandos, and gourmet baguettes.

As consumers continue to move away from deep-fried foods and shift their eating habits to fresher alternatives, it’s no wonder the sandwich industry is growing across Australia.

Sandwiches used to be viewed as a traditional school lunch that was quick and simple to make and enjoy. But as more Australian workers continue to eat their lunches at their desk, they are reverting back to the simple, yet tasty option – but this time round buying them pre-made.

Vegemite is regarded as Australia’s go-to spread. So, it’s not shocking that our almighty Vegemite Triple Decker is renowned across the globe. With three slices of buttered fresh bread, layered with tomato, ham, lettuce, finished with a spread of cream cheese and Vegemite. The simpler option, a standard Vegemite and Cheese Sandwich is also, always a crowd pleaser.

Australia's diverse immigration history has completely transformed the traditional British-style white-bread sandwich. Global culinary traditions have been enthusiastically integrated into the local food scene, giving rise to iconic variations:

• Bánh Mì: Since arriving with Vietnamese refugees in the 1980s, the bánh mì has become an absolute national obsession. Its balance of crispy French baguette, rich pâté, fresh herbs, and affordable price point cemented it as a lunchtime favorite.
• Continental Rolls: Hugely popular in Western Australia, these hefty sandwiches are built on crusty Italian bread and packed with mortadella, coppa, salami, and pickled eggplant.
• Gourmet Shiacciata: Global expansions from legendary international sandwich institutions like Florence's All'Antico Vinaio into Sydney highlight the massive local demand for high-end European styles.

During times of economic tightening, sandwiches experience a surge in popularity. When dining out at sit-down cafes becomes too expensive, consumers "trade down" to takeaway alternatives. A premium $15–$18 sandwich feels like a substantial, chef-quality meal at a fraction of the price of a standard restaurant main, making it a highly appealing everyday luxury.


What’s your favourite sandwich?

Does the bread type matter?
Plain or toasted?

Guess what?
All answers are correct!

Mine varies by the day, pretty much simple in ingredients, but it’s always hard to beat the steak sandwich!



Or cheese and tomato.
Or salad sandwich.
Or Ham sandwich.
Or grilled cheese sandwich.
Or chicken and avocado sandwich.
Or roast beef and mustard sandwich.
Or pulled pork sandwich.
Or chicken and mayo sandwich.
Or the always-popular prawn and mayo roll.
Or whatever jumps up at me, in the moment.
Just YUMM!


And remember to practice safe eating.
Always use condiments!

 

[tiger_one]

Today 3 November, is Kokoda Day, and explicitly honours the critical service and legacy of the Papuan wartime carriers - lovingly known as the "Fuzzy-Wuzzy Angels" - who worked alongside Australian soldiers during the Pacific campaign.

These local civilians carried vital supplies up the treacherous jungle tracks and safely evacuated wounded Australian soldiers. Because they were historically classified as civilian labourers, they never received official military medals or formal certificates of appreciation, making Kokoda Day an important event for preserving their legacy and rectifying historical oversights.

It serves to recognise their invaluable sacrifice, which historically lacked formal medals or official recognition, alongside the veterans who fought on the final defensive line.

• The Anzac Legend: The campaign is celebrated for testing the endurance, courage, and mateship of young, underequipped Australian militia and AIF troops fighting through harsh tropical disease and mud.
• The "Fuzzy Wuzzy Angels": Papuan New Guinean carriers and guides played an indispensable role in carrying food, building shelters, and evacuating wounded Australian soldiers down the track, forging a lifelong bond between the two nations.
• The Kokoda Track campaign (July–November 1942) was vital to Australia because it stopped the Japanese army from capturing Port Moresby in Papua New Guinea and cutting off supply lines from the United States.

The Kokoda campaign cost Australians more than 600 lives, while several thousand were wounded and suffered from sickness and disease.

Lest we forget

 

[tiger_one]

The 2026 Lexus Melbourne Cup is the 166th running of Australia's most famous horse race, scheduled to take place on Tuesday, 3 November 2026 at Flemington Racecourse.

Known as the "Race That Stops a Nation," the 3,200-metre handicap spectacular features an eye-watering A$10 million prize pool (with $4.5 million going to the winner).

This legendary event is the heart of the Melbourne Cup Carnival, bringing together the best of horse racing, fashion, food, and celebration.

• Date & Time: Today, being the first Tuesday in November, at 3:00 PM.
• Location: Flemington Racecourse in Melbourne, Victoria.
• Distance & Type: A 3,200-metre Group 1 handicap race open to horses aged three years and older.
• Field Limit: A maximum of 24 runners.
• History: First run in 1861 and won by Archer.
• Public Holiday: Melbourne Cup Day is an official public holiday across Victoria.

Most Wins by a Horse: Makybe Diva won three consecutive years from 2003 to 2005.

Most Wins by a Trainer: Bart Cummings trained 12 winners.

Fastest Time: Kingston Rule set the record in 1990 with a time of 3:16.30.

First Female Winning Jockey: Michelle Payne won the race in 2015 aboard Prince of Penzance.

• The Favourite: The UK-bred three-year-old colt Point Of Law (trained by Ciaron Maher and ridden by Ethan Brown) is the headline market favourite. He secured his top status following a dominant victory in the Geelong Cup.
• The Main Contenders: Ireland's Trustyourinstinct (trained by Joseph O'Brien and ridden by superstar jockey James McDonald) is widely considered the biggest international threat. Other highly rated chances include Enfjaar and the local hope Chocolate.

And as they say: “Bet Responsibly.”

 

[jadtiger]

Today is the day when people throw ridiculous amounts of money at equines the majority of which have limited ability hoping to get rich.Good luck to all,have a great day.

 

[Suzie-Q]

Sorry Suz , what is DOW ??

Died of Wounds

 

[Suzie-Q]

Today is the day when people throw ridiculous amounts of money at equines the majority of which have limited ability hoping to get rich.Good luck to all,have a great day.

Or, if you're like me and say #nuptothecup maybe you could make a donation to Save A Horse Australia ...

https://save-a-horse-australia.mygiveeasy.com/melbourne-cup-2026/donatenow?fbclid=IwdGRjcAVWBxpjbGNrBVYHFGV4dG4DYWVtAzEwMABwZG9mBXNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABH71xGiGf-mSPzbj-n1LU-wDHwMnwAutompkn1XVxARsOF48wCCUlTfqvBHfO_aem_AKKCqGnDlLCi_wXv7xxNtg

 

[tiger_one]

Wobbly Wednesday falls on the first Wednesday of November every year, and that's today, November 4 this year.

This day is about raising awareness and understanding for those with nystagmus.

This condition causes people’s eyes to move uncontrollably, making things look blurry. Imagine trying to read or recognize a friend’s face, but your eyes won’t stay still. That’s what some people deal with every day.

With nystagmus, there is are rapid, involuntary eye movements that cause the eyes to flicker. The flickering of the eyes can be in any direction, and can be large, small, fast or slow. Abnormal function in areas of the brain that control eye movement causes nystagmus. People with nystagmus do not see their vision shaking in constant movement. Nystagmus can be present at birth or develop later in life.

Nystagmus can have different causes, like genetics or other health conditions, and it’s more common than you might think. About 1 in 1,000 people has nystagmus, and it’s the most common visual impairment among school-age children.

Types of Nystagmus

• Congenital (Infantile) Nystagmus: Present from birth or the first few months of life; often linked to inherited eye conditions like albinism or cataracts. Children usually adapt well and do not see the world as constantly shaking.
• Acquired Nystagmus: Develops later in life due to neurological conditions (such as multiple sclerosis or stroke), inner-ear or vestibular issues, head trauma, or medication toxicity. Adults often experience oscillopsia (a frustrating sensation that the room or environment is bouncing or shaking).

Key Symptoms

• Blurred vision or reduced visual acuity
• Dizziness, balance issues, or motion sickness
• Abnormal head posture or a "null point" (a specific head tilt where the eyes move the least and vision is clearest)
• Sensitivity to light or poor night vision

Initial Assessment: If you or a child notice sudden or persistent eye wobbling, see an optometrist, ophthalmologist, or general practitioner (GP) immediately. Sudden-onset nystagmus or nystagmus accompanied by neurological signs requires urgent or emergency medical evaluation.

Support Services: Organizations like Vision Australia provide low-vision services, orthoptic support, null-point training, and daily living aids.

Treatments: While there is no direct cure for nystagmus itself, management options include specialized glasses or prism lenses, treating underlying neurological or inner-ear causes, contact lenses, or targeted eye-muscle surgery in specific cases.


By talking about it, we can help make the world a more understanding and supportive place for those affected. Plus, learning about nystagmus can inspire people to support research and services that help improve the lives of those with the condition.

So, whether you experience nystagmus, know someone who does, or want to help spread the word, Wobbly Wednesday is a day to come together.

It’s about more than raising awareness; it’s about building a community that acknowledges everyone’s unique challenges and strengths.



Here, we have helpful resources that will benefit anyone with this condition:

https://www.visionaustralia.org/services/eye-conditions/nystagmus



Wobbly Wednesday a day to remember, learn, and support!

 

[tiger_one]

LOVE YOUR RED HAIR DAY brushes onto our calendars each November 5.

Today highlights the beauty of those gorgeous red tresses.
There's no reason to be shy.
Redheads get the spotlight to show off the unique qualities of their crowning glory, their red hair.

#LoveYourRedHairDay

Many redheads feel like outcasts for having red hair.
This celebration empowers redheads to feel confident, look amazing and rock their beauty.
Red hair is more than a color; it's a lifestyle.
Besides, redheads are rare. Less than 2 percent of the population is crowned with red hair making it one of the rarest natural hair colours in the world.

And redheads are different - in a good way - at least from a pain tolerance perspective. It's been proven that, due to mutations in the MC1R gene, redheads process pain differently and often require about 20% more general anaesthesia than people with other hair colours.

“Rock it like a Redhead!”
“Life’s too short to have boring hair.”
“Caution: Natural redhead. Do not place under direct sunlight.”

 

[tiger_one]

Healthy Eating Day cooks onto our calendars each November 6.

This year's Healthy Eating Week message is “Inspiring a connected and nourished Australia.”

Food is more than fuel.​

Food connects us. Food brings us together. Food helps us thrive.
Today, we’re celebrating what we love about food from the people we share it with, to the cultures and traditions behind it, the places our food comes from and the ways food can support our well-being.

Food connects us - to culture, community, and nature.

Eat with Gratitude - appreciate where food comes from, the effort behind it, and the journey
from earth to plate.

Enjoy Eating Together - sharing meals nourishes us socially, culturally, emotionally and physically.

Mealtimes Matter - encourage conversation and connection, from the playground or workplace to the dinner table.

Grow, cook, share – Food brings us together. Plant something, cook with family and friends, or get children involved.

Nourish the Moment – slowing down, tasting and enjoying each mouthful.

Love new food​

Trying new and different foods is a great way to add more variety, enjoyment and curiosity to the way we eat. It can be as simple as trying a new fruit, adding a different vegetable to a meal or exploring a dish from another culture. You don’t have to love everything you try but sometimes giving something new a go can help you discover foods and flavours you might not have chosen before.

• Different foods provide different nutrients, so variety can help us get a wider range of vitamins and minerals.
• You might find a new food, flavour or meal that you really enjoy.
• Trying new ingredients can help break up the usual food routine.
• Food is a great way to explore different traditions, cuisines and ways of eating.
• The more we are exposed to new tastes and textures, the more familiar they can become.
• Exploring the colour, smell, texture and taste of food can make eating feel more fun and engaging.

Exploring new foods can be a simple way to bring variety and inspiration into everyday meals. Trying a new ingredient, recipe, cuisine or way of preparing a familiar food can open up new flavours and ideas. Start with small changes and have fun experimenting with what works for you.

• Choose one new ingredient to try each week.
• Swap your usual vegetable, grain or protein for something different.
• Explore recipes from cuisines you do not normally cook.
• Try a familiar ingredient prepared in a new way.
• Visit a market or different section of the supermarket and choose something unfamiliar.
• Use herbs, spices and sauces to experiment with new flavours.

Travel through food

Food can be a wonderful way to explore different cultures, traditions and places. You can discover new flavours and ingredients by trying dishes from around the world, whether you cook them at home or enjoy them with family and friends.

Love what you grow​

From seed to plate - discover the joy of growing your own food'
Growing your own vegetables is easier than you think! It’s fun, rewarding, and brings a real sense of accomplishment. It doesn’t take a huge backyard, either.

Even a small balcony or sunny windowsill can provide space for herbs, salad greens, or compact veggies. Growing food at home is something the whole family can get involved in, and it often makes kids (and adults!) more excited about eating their vegetables.

You can grow herbs, lettuce, tomatoes, carrots, the list goes on with little effort. By harvesting what you need, when you need it, your food is always fresh and nothing goes to waste.

Here are some quick and tasty ways to enjoy your homegrown produce:

• Lettuce & Greens → Toss into wraps, DIY lettuce cups, add to pizzas, blend into smoothies, add to salads, or sandwiches
• Tomatoes → Slice onto toast, make a quick salsa, or roast for pasta
• Carrots → Eat raw with hummus, grate into savoury muffins, fritters, or salads, or roast with olive oil and herbs
• Zucchini → Grate into muffins, spiralise into zucchini noodles (“zoodles”), slice for stir-fries, or grill with cheese
• Mixed Herbs → Sprinkle over soups, curries, pasta, homemade pizza or make a pesto

Why snacks matter​

Snacks aren’t just “fillers” between meals, they play an important role in supporting energy, focus, and well-being throughout the day. Choosing the right snacks can make a real difference in how we feel and function.

• Our bodies and brains run on fuel. Nutritious snacks provide steady energy, helping you stay alert at work, school, or during busy days.
• A balanced snack can improve concentration, memory, and mood especially helpful for kids at school or adults in the workplace.
• Snacking can be a pause to recharge, not just something you do on the run.

What makes a nutritious snack​

​

To keep your body and mind fuelled throughout the day, a good snack should include three key components: carbohydrates, protein and healthy fats.

• Carbohydrates are the body’s main source of energy. When we eat complex carbohydrates like whole grains, fruits and legumes, they break down slowly to give you longer last energy. Without enough carbohydrates, it can be hard to focus, you might feel more tired and can’t exercise as well. So make sure your snacks include a carbohydrate to sustain you throughout the day. This could be: wholegrain bread or crackers, fruit (like an apple or banana) or oats.
• Protein is essential for building and repairing muscle and helping you feel full between meals. After exercise is a great time to include protein, as it helps our muscles recover and repair. Protein also helps keep us fuller for longer, so it’s a great component of an afternoon snack to keep you and your kids going until dinner time. Great sources of protein include: nuts, yoghurt, cheese, eggs and lean meats.
• Fats aren’t something to shy away from. They’re a great source of energy, help absorb certain vitamins and play an important role in heart health. Good fats can be found in: olive oil, oily fish like salmon or sardines, nuts or avocado.
• Staying hydrated is just as important as eating well. Water is the best choice to help keep us hydrated. Sports drinks and fruit juices are often very high in sugar and can be filling, which means people might miss out on essential nutrients from wholefoods. So fill up your water bottle and send one to school with your child to sip on throughout the day, especially when exercising.

Eating well isn’t about rules or restriction, it’s about building meals that nourish your body, give you energy and bring enjoyment to the table. Whether you’re cooking at home, packing a lunch or eating out, knowing how to put together a balanced plate can help you feel your best every day.

A balanced plate means getting the right mix of foods to give your body the nutrients it needs. Understanding the five food groups and how much to include of them each day can help you feel confident that your meals are fuelling you well and giving you the variety and flavour you deserve.

Balance is also about recognising that some days will look different from others and that’s okay. What matters is your overall pattern of eating across the day, week and month, not whether every single meal ticks every box.

The Australian Guide to Healthy Eating is based on the Australian Dietary Guidelines and visually shows a daily pattern of eating that promotes good health. Built around five food groups, it provides a flexible framework to help you fuel your body, support your well-being and enjoy your meals.

How to build a balanced plate​

The Australian Guide to Healthy Eating shows what a balanced day of eating can look like to support health and wellbeing. But you don’t need to include every food group in every meal and snack to reach that goal. One simple approach is to use the framework below for your main meals and then top up your intake of other food groups by adding to your main meals or with snacks throughout the day.

For main meals, aim to fill:

• ½ your plate with vegetables and/or legumes
• ¼ of your plate with wholegrains or cereal foods
• ¼ of your plate with lean meats and alternatives

This keeps your main meals balanced and satisfying.

Nutritionists recommend the 333 dietary method as a means to create a well-balanced day of food using 3 protein sources, 3 carbohydrate options, and 3 fat choices.

Eat a combination of different foods, including fruit, vegetables, legumes, nuts and whole grains. Adults should eat at least five portions (400g) of fruit and vegetables per day.

By crafting all your meals using only these specified food items, you can start small and build (or rebuild) a great foundation of options that aid your nutritional goals.

#ConnectedandNourished

 

[krissy]

Healthy Eating Day cooks onto our calendars each November 6.

This year's Healthy Eating Week message is “Inspiring a connected and nourished Australia.”

Food is more than fuel.​

Food connects us. Food brings us together. Food helps us thrive.
Today, we’re celebrating what we love about food from the people we share it with, to the cultures and traditions behind it, the places our food comes from and the ways food can support our well-being.

Food connects us - to culture, community, and nature.

Eat with Gratitude - appreciate where food comes from, the effort behind it, and the journey
from earth to plate.

Enjoy Eating Together - sharing meals nourishes us socially, culturally, emotionally and physically.

Mealtimes Matter - encourage conversation and connection, from the playground or workplace to the dinner table.

Grow, cook, share – Food brings us together. Plant something, cook with family and friends, or get children involved.

Nourish the Moment – slowing down, tasting and enjoying each mouthful.

Love new food​

Trying new and different foods is a great way to add more variety, enjoyment and curiosity to the way we eat. It can be as simple as trying a new fruit, adding a different vegetable to a meal or exploring a dish from another culture. You don’t have to love everything you try but sometimes giving something new a go can help you discover foods and flavours you might not have chosen before.

• Different foods provide different nutrients, so variety can help us get a wider range of vitamins and minerals.
• You might find a new food, flavour or meal that you really enjoy.
• Trying new ingredients can help break up the usual food routine.
• Food is a great way to explore different traditions, cuisines and ways of eating.
• The more we are exposed to new tastes and textures, the more familiar they can become.
• Exploring the colour, smell, texture and taste of food can make eating feel more fun and engaging.

Exploring new foods can be a simple way to bring variety and inspiration into everyday meals. Trying a new ingredient, recipe, cuisine or way of preparing a familiar food can open up new flavours and ideas. Start with small changes and have fun experimenting with what works for you.

• Choose one new ingredient to try each week.
• Swap your usual vegetable, grain or protein for something different.
• Explore recipes from cuisines you do not normally cook.
• Try a familiar ingredient prepared in a new way.
• Visit a market or different section of the supermarket and choose something unfamiliar.
• Use herbs, spices and sauces to experiment with new flavours.

Travel through food

Food can be a wonderful way to explore different cultures, traditions and places. You can discover new flavours and ingredients by trying dishes from around the world, whether you cook them at home or enjoy them with family and friends.

Love what you grow​

From seed to plate - discover the joy of growing your own food'
Growing your own vegetables is easier than you think! It’s fun, rewarding, and brings a real sense of accomplishment. It doesn’t take a huge backyard, either.

Even a small balcony or sunny windowsill can provide space for herbs, salad greens, or compact veggies. Growing food at home is something the whole family can get involved in, and it often makes kids (and adults!) more excited about eating their vegetables.

You can grow herbs, lettuce, tomatoes, carrots, the list goes on with little effort. By harvesting what you need, when you need it, your food is always fresh and nothing goes to waste.

Here are some quick and tasty ways to enjoy your homegrown produce:

• Lettuce & Greens → Toss into wraps, DIY lettuce cups, add to pizzas, blend into smoothies, add to salads, or sandwiches
• Tomatoes → Slice onto toast, make a quick salsa, or roast for pasta
• Carrots → Eat raw with hummus, grate into savoury muffins, fritters, or salads, or roast with olive oil and herbs
• Zucchini → Grate into muffins, spiralise into zucchini noodles (“zoodles”), slice for stir-fries, or grill with cheese
• Mixed Herbs → Sprinkle over soups, curries, pasta, homemade pizza or make a pesto

Why snacks matter​

Snacks aren’t just “fillers” between meals, they play an important role in supporting energy, focus, and well-being throughout the day. Choosing the right snacks can make a real difference in how we feel and function.

• Our bodies and brains run on fuel. Nutritious snacks provide steady energy, helping you stay alert at work, school, or during busy days.
• A balanced snack can improve concentration, memory, and mood especially helpful for kids at school or adults in the workplace.
• Snacking can be a pause to recharge, not just something you do on the run.

What makes a nutritious snack​

​

To keep your body and mind fuelled throughout the day, a good snack should include three key components: carbohydrates, protein and healthy fats.

• Carbohydrates are the body’s main source of energy. When we eat complex carbohydrates like whole grains, fruits and legumes, they break down slowly to give you longer last energy. Without enough carbohydrates, it can be hard to focus, you might feel more tired and can’t exercise as well. So make sure your snacks include a carbohydrate to sustain you throughout the day. This could be: wholegrain bread or crackers, fruit (like an apple or banana) or oats.
• Protein is essential for building and repairing muscle and helping you feel full between meals. After exercise is a great time to include protein, as it helps our muscles recover and repair. Protein also helps keep us fuller for longer, so it’s a great component of an afternoon snack to keep you and your kids going until dinner time. Great sources of protein include: nuts, yoghurt, cheese, eggs and lean meats.
• Fats aren’t something to shy away from. They’re a great source of energy, help absorb certain vitamins and play an important role in heart health. Good fats can be found in: olive oil, oily fish like salmon or sardines, nuts or avocado.
• Staying hydrated is just as important as eating well. Water is the best choice to help keep us hydrated. Sports drinks and fruit juices are often very high in sugar and can be filling, which means people might miss out on essential nutrients from wholefoods. So fill up your water bottle and send one to school with your child to sip on throughout the day, especially when exercising.

Eating well isn’t about rules or restriction, it’s about building meals that nourish your body, give you energy and bring enjoyment to the table. Whether you’re cooking at home, packing a lunch or eating out, knowing how to put together a balanced plate can help you feel your best every day.

A balanced plate means getting the right mix of foods to give your body the nutrients it needs. Understanding the five food groups and how much to include of them each day can help you feel confident that your meals are fuelling you well and giving you the variety and flavour you deserve.

Balance is also about recognising that some days will look different from others and that’s okay. What matters is your overall pattern of eating across the day, week and month, not whether every single meal ticks every box.

The Australian Guide to Healthy Eating is based on the Australian Dietary Guidelines and visually shows a daily pattern of eating that promotes good health. Built around five food groups, it provides a flexible framework to help you fuel your body, support your well-being and enjoy your meals.



View attachment 46269

How to build a balanced plate​

The Australian Guide to Healthy Eating shows what a balanced day of eating can look like to support health and wellbeing. But you don’t need to include every food group in every meal and snack to reach that goal. One simple approach is to use the framework below for your main meals and then top up your intake of other food groups by adding to your main meals or with snacks throughout the day.

For main meals, aim to fill:

• ½ your plate with vegetables and/or legumes
• ¼ of your plate with wholegrains or cereal foods
• ¼ of your plate with lean meats and alternatives

This keeps your main meals balanced and satisfying.

Nutritionists recommend the 333 dietary method as a means to create a well-balanced day of food using 3 protein sources, 3 carbohydrate options, and 3 fat choices.

Eat a combination of different foods, including fruit, vegetables, legumes, nuts and whole grains. Adults should eat at least five portions (400g) of fruit and vegetables per day.

By crafting all your meals using only these specified food items, you can start small and build (or rebuild) a great foundation of options that aid your nutritional goals.

#ConnectedandNourished



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Healthy eating you say? What happened to our delicious treats & alcoholic beverages? Who are you & what have you done with @tiger_one ?

 

[jadtiger]

Healthy Eating Day cooks onto our calendars each November 6.

This year's Healthy Eating Week message is “Inspiring a connected and nourished Australia.”

Food is more than fuel.​

Food connects us. Food brings us together. Food helps us thrive.
Today, we’re celebrating what we love about food from the people we share it with, to the cultures and traditions behind it, the places our food comes from and the ways food can support our well-being.

Food connects us - to culture, community, and nature.

Eat with Gratitude - appreciate where food comes from, the effort behind it, and the journey
from earth to plate.

Enjoy Eating Together - sharing meals nourishes us socially, culturally, emotionally and physically.

Mealtimes Matter - encourage conversation and connection, from the playground or workplace to the dinner table.

Grow, cook, share – Food brings us together. Plant something, cook with family and friends, or get children involved.

Nourish the Moment – slowing down, tasting and enjoying each mouthful.

Love new food​

Trying new and different foods is a great way to add more variety, enjoyment and curiosity to the way we eat. It can be as simple as trying a new fruit, adding a different vegetable to a meal or exploring a dish from another culture. You don’t have to love everything you try but sometimes giving something new a go can help you discover foods and flavours you might not have chosen before.

• Different foods provide different nutrients, so variety can help us get a wider range of vitamins and minerals.
• You might find a new food, flavour or meal that you really enjoy.
• Trying new ingredients can help break up the usual food routine.
• Food is a great way to explore different traditions, cuisines and ways of eating.
• The more we are exposed to new tastes and textures, the more familiar they can become.
• Exploring the colour, smell, texture and taste of food can make eating feel more fun and engaging.

Exploring new foods can be a simple way to bring variety and inspiration into everyday meals. Trying a new ingredient, recipe, cuisine or way of preparing a familiar food can open up new flavours and ideas. Start with small changes and have fun experimenting with what works for you.

• Choose one new ingredient to try each week.
• Swap your usual vegetable, grain or protein for something different.
• Explore recipes from cuisines you do not normally cook.
• Try a familiar ingredient prepared in a new way.
• Visit a market or different section of the supermarket and choose something unfamiliar.
• Use herbs, spices and sauces to experiment with new flavours.

Travel through food

Food can be a wonderful way to explore different cultures, traditions and places. You can discover new flavours and ingredients by trying dishes from around the world, whether you cook them at home or enjoy them with family and friends.

Love what you grow​

From seed to plate - discover the joy of growing your own food'
Growing your own vegetables is easier than you think! It’s fun, rewarding, and brings a real sense of accomplishment. It doesn’t take a huge backyard, either.

Even a small balcony or sunny windowsill can provide space for herbs, salad greens, or compact veggies. Growing food at home is something the whole family can get involved in, and it often makes kids (and adults!) more excited about eating their vegetables.

You can grow herbs, lettuce, tomatoes, carrots, the list goes on with little effort. By harvesting what you need, when you need it, your food is always fresh and nothing goes to waste.

Here are some quick and tasty ways to enjoy your homegrown produce:

• Lettuce & Greens → Toss into wraps, DIY lettuce cups, add to pizzas, blend into smoothies, add to salads, or sandwiches
• Tomatoes → Slice onto toast, make a quick salsa, or roast for pasta
• Carrots → Eat raw with hummus, grate into savoury muffins, fritters, or salads, or roast with olive oil and herbs
• Zucchini → Grate into muffins, spiralise into zucchini noodles (“zoodles”), slice for stir-fries, or grill with cheese
• Mixed Herbs → Sprinkle over soups, curries, pasta, homemade pizza or make a pesto

Why snacks matter​

Snacks aren’t just “fillers” between meals, they play an important role in supporting energy, focus, and well-being throughout the day. Choosing the right snacks can make a real difference in how we feel and function.

• Our bodies and brains run on fuel. Nutritious snacks provide steady energy, helping you stay alert at work, school, or during busy days.
• A balanced snack can improve concentration, memory, and mood especially helpful for kids at school or adults in the workplace.
• Snacking can be a pause to recharge, not just something you do on the run.

What makes a nutritious snack​

​

To keep your body and mind fuelled throughout the day, a good snack should include three key components: carbohydrates, protein and healthy fats.

• Carbohydrates are the body’s main source of energy. When we eat complex carbohydrates like whole grains, fruits and legumes, they break down slowly to give you longer last energy. Without enough carbohydrates, it can be hard to focus, you might feel more tired and can’t exercise as well. So make sure your snacks include a carbohydrate to sustain you throughout the day. This could be: wholegrain bread or crackers, fruit (like an apple or banana) or oats.
• Protein is essential for building and repairing muscle and helping you feel full between meals. After exercise is a great time to include protein, as it helps our muscles recover and repair. Protein also helps keep us fuller for longer, so it’s a great component of an afternoon snack to keep you and your kids going until dinner time. Great sources of protein include: nuts, yoghurt, cheese, eggs and lean meats.
• Fats aren’t something to shy away from. They’re a great source of energy, help absorb certain vitamins and play an important role in heart health. Good fats can be found in: olive oil, oily fish like salmon or sardines, nuts or avocado.
• Staying hydrated is just as important as eating well. Water is the best choice to help keep us hydrated. Sports drinks and fruit juices are often very high in sugar and can be filling, which means people might miss out on essential nutrients from wholefoods. So fill up your water bottle and send one to school with your child to sip on throughout the day, especially when exercising.

Eating well isn’t about rules or restriction, it’s about building meals that nourish your body, give you energy and bring enjoyment to the table. Whether you’re cooking at home, packing a lunch or eating out, knowing how to put together a balanced plate can help you feel your best every day.

A balanced plate means getting the right mix of foods to give your body the nutrients it needs. Understanding the five food groups and how much to include of them each day can help you feel confident that your meals are fuelling you well and giving you the variety and flavour you deserve.

Balance is also about recognising that some days will look different from others and that’s okay. What matters is your overall pattern of eating across the day, week and month, not whether every single meal ticks every box.

The Australian Guide to Healthy Eating is based on the Australian Dietary Guidelines and visually shows a daily pattern of eating that promotes good health. Built around five food groups, it provides a flexible framework to help you fuel your body, support your well-being and enjoy your meals.



View attachment 46269

How to build a balanced plate​

The Australian Guide to Healthy Eating shows what a balanced day of eating can look like to support health and wellbeing. But you don’t need to include every food group in every meal and snack to reach that goal. One simple approach is to use the framework below for your main meals and then top up your intake of other food groups by adding to your main meals or with snacks throughout the day.

For main meals, aim to fill:

• ½ your plate with vegetables and/or legumes
• ¼ of your plate with wholegrains or cereal foods
• ¼ of your plate with lean meats and alternatives

This keeps your main meals balanced and satisfying.

Nutritionists recommend the 333 dietary method as a means to create a well-balanced day of food using 3 protein sources, 3 carbohydrate options, and 3 fat choices.

Eat a combination of different foods, including fruit, vegetables, legumes, nuts and whole grains. Adults should eat at least five portions (400g) of fruit and vegetables per day.

By crafting all your meals using only these specified food items, you can start small and build (or rebuild) a great foundation of options that aid your nutritional goals.

#ConnectedandNourished



View attachment 46270



View attachment 46271

Needs more bacon

 

[tiger_one]

International Merlot Day uncorks onto our calendars each November 7 to showcase the world-wide popular red wine grape variety..

The day is an opportunity to enjoy the luscious Merlot in various styles, from approachable, fruit-forward wines to more complex, aged versions, and to encourage people who are new to wine to try it.

Merlot is a popular red wine grape grown worldwide, known for producing approachable, medium-bodied wines with soft tannins and flavors of plum, cherry, and raspberry. It is a a dry red wine. Its plush dark fruit can make it seem rich, but the residual sugar is very low. The impression of richness comes from ripe fruit flavours and the smooth, round tannins rather than actual sweetness.

Merlot was first planted here in Australia in the 1960s and it’s a wine with many identities, from smooth and easy-drinking to something more complex. It’s often blended with other varieties, including in the famous Cabernet Merlot blend.

Australian Merlot is one of the country's most popular yet quietly underrated red grape varieties. Accounting for 8,477 hectares under vine (roughly 6.3% of Australia's total vineyard area), it is the country's third most-planted red grape. Often dubbed "Cabernet without the pain" due to its thinner skins, softer tannins, and plump, approachable fruit profile, it has historically played a supporting role in blends but is increasingly shining as a premium standalone varietal.

Australian Merlot generally splits into two distinct styles determined by the climate of the region where it is grown:

• Warm-Climate / Inland Style: Grown in bulk in regions like the Riverland, as well as premium warm areas like the Barossa Valley and McLaren Vale, these are rich, generous, and full-bodied. They offer ripe, plush fruit flavours of plum, cassis, and black cherry with velvety tannins and low acidity.
• Cool-Climate / Maritime Style: Sourced from regions like Margaret River, the Yarra Valley, and [This word has been automatically removed]awarra, this style is more precise, structured, and savoury. You will find notes of dark cherry, wild berries, and plum accented by complex undertones of earth, graphite, tobacco, vanilla, and cocoa. These cooler expressions possess brighter acidity and tighter tannin lines, giving them excellent cellaring potential.

Key Regions

• Margaret River (WA): Celebrated as a premier region for Merlot, particularly when married with Cabernet Sauvignon in classic maritime-influenced Bordeaux-style blends.
• [This word has been automatically removed]awarra & Wrattonbully (SA): The famous red terra rossa soil over limestone gives Merlot an intense, vibrant fruit character with a distinct earthy, ironstone complexity.
• Yarra Valley (VIC): Known for its elegant, fresh, and highly savoury cool-climate expressions.
• McLaren Vale & Barossa Valley (SA): Famous for fleshy, opulent, and deeply comforting single-varietal Merlots.
  

Blends vs. Single Varietals

While single-varietal bottles are widely available, Merlot truly thrives as a blending partner in Australia. It is most famously used to create the classic Cabernet Merlot blend.
In these wines, Cabernet Sauvignon provides the firm structural backbone, tannin, and high acidity, while Merlot steps in to "flesh out" the mid-palate, adding roundness, plum fruit, and instant approachability.
Today classic winemakers make premium wines while experimental producers breathe new life into the variety.

Best pairings:​

• Roast chicken and turkey: Merlot's soft tannins and moderate body are a near-perfect match for poultry, particularly richer preparations with herbs and pan jus.
• Lamb: herb-roasted lamb, slow-cooked lamb shanks, and rack of lamb all pair beautifully. The soft tannins work with the lamb's fat without overwhelming the flavour.
• Beef: Merlot with a slow-braised beef ragu or beef stew is excellent. Steaks work too, though the pairing is better with Cabernet Sauvignon for very lean, flavour-forward cuts.
• Pork: Roast pork, pork shoulder, and pork belly are all good matches. The low tannin level complements pork particularly well.
• Mushroom dishes: mushroom risotto, pasta with mushroom sauce, mushroom-based tarts. The earthy depth in Merlot finds its echo in mushrooms.
• Soft washed-rind cheeses and semi-hard cheese: Merlot's plush fruit complements creamy and moderately aged cheeses.

Australians love Merlot primarily because it is one of the most approachable, smooth, and food-friendly red wines available, offering a velvety texture that serves as a reliable "everyday" drinker and a perfect entry point into fuller-bodied red wines.

Aussies love a relaxed dining culture, and Merlot is the ultimate culinary chameleon. It has enough body to complement backyard barbecues and roasted meats, yet its soft nature prevents it from overpowering casual weeknight favourites like woodfired pizza, pasta dishes, or a sharp cheese board.


Not a moment to waste – raise a glass now!

"Stop and smell the Merlot".

“It’s wine o’clock somewhere.”

“Sip happens.”

“Vino vidi vici!”