In a fusion of music and community spirit, the Henry Doubleday Research Association of Australia Inc. (HDRAA), based at the Hawkesbury EarthCare Centre in the University of Western Sydney Richmond Campus, will host a delightful afternoon of jazz to celebrate the start of Autumn in style between 3-6 pm on Saturday, 1 March 2025. The concert will showcase the talented young musicians of The Cap Cats, an ensemble from Nepean High School of Performing Arts. It has organised this fundraising concert with a dual purpose: to generate funds for its much-needed new kitchen facilities and to encourage new memberships. Despite their youth, the performers, Cap Cats, have already developed a reputation for their sophisticated blend of jazz, blues, and funk. Their repertoire goes beyond traditional jazz standards and includes original compositions. The afternoon promises to be a feast for the senses, as the Piggery Lane Studio & Gallery's resident artists will open their doors throughout the event, allowing visitors to explore their creative works whilst enjoying the music.Henry Doubleday Research Association Australia (HDRAA) is the registered charity that leases the Hawkesbury Earthcare site from the University of Western Sydney. It was initially founded in the 1970s and was "responsible for organic certification in Australia," explained its Secretary Amanda Argent when speaking with the Hawkesbury Post. The founders were a group of horticulturists, university lecturers, and other "cutting-edge people who cared about the earth" who promoted organic gardening practices and renewable energy, such as solar energy.  HDRAA Secretary Amanda Argent explained: "The charity leases the Hawkesbury EarthCare site from the university for $10 a year. We are responsible for the upkeep of the building."Since becoming Secretary in 2023, Amanda and the team have been applying for grants to increase the number of community events and initiatives it offers; as Amanda explained to HP:" Our first grant was a $500 pollinator garden. Then we got a flood grant, which we used to host 19 workshops, which was phenomenal. There were topics such as art in the garden, permaculture-based workshops and growing your own food.""We have also had a grant for an indigenous, edible food forest that replaced mounds in the grass banks. And that's going to be beautiful. We have also just launched an adopt a plant program. We've already had 23 fruit trees donated, so it really becomes a beautiful community garden where people can wander around."The association offers its members an impressive array of benefits, including complimentary or heavily subsidised gardening courses and access to the EarthCare space for community activities such as book clubs. It also arranges excursions, such as visiting Wendy Whitely's Secret Garden in Lavender Bay, coming up on 22 February.The Autumn Jazz concert is open to the community to attend. Guests are encouraged to bring their own picnic, blankets, refreshments, and sunscreen for a relaxed afternoon on the grounds. HDRAA will also sell hampers filled with biscuits, cheese, and nibbles for an additional $10.The Jazz event will go ahead, rain or shine, and HDRAA will move the performance into the Earth building if things get damp.Tickets are $10 each or $15 for a family. For enquiries about joining the Henry Doubleday Research Association of Australia Inc. (HDRAA), contact Amanda Argent at 0409 513 337 / [email protected]

It's back! Prepare to embark on a Hawkesbury treasure hunt like no other as Australia's largest secondhand shopping festival, the Garage Sale Trail, returns across two weekends in November. This fun-filled community event is where one person's pre-loved items become another's cherished finds. There are already 10 registered sales in the Hawkesbury, and residents can look forward to discovering unique pieces, from vintage collectibles to practical household items, all while contributing to a more sustainable future.Last year, more than 400,000 Australians participated in more than 14,000 garage sales nationwide, saving a massive 4.8 million kilos of items from landfills. Beyond the environmental impact, the 2023 trial generated over $3.6 million for participating households and community groups.This year's Garage Sale Trail runs over two weekends - November 9-10 and November 16-17—giving treasure hunters and sellers multiple opportunities to snag a bargain, declutter your space and make some extra cash, or raise funds for your local sporting club or community group. Interested people can visit garagesaletrail.com.au to register their sale or map out their treasure-hunting route through local sales.

When Dave Graham, known to many as “Farmer Dave,” announced on Facebook last month that he’d packed up and moved further west to escape the urban encroachment plaguing Western Sydney and the Hawkesbury, it struck a chord with more than 2,200 people.Previously a resident of Box Hill and later Grantham Farm, this is the third time in 15 years that Dave has relocated to escape the rapid urbanisation eroding the last traces of farmland in the Sydney Basin, permanently altering the open spaces and rural lands that once defined the region. “When you live in Western Sydney, a reality is that the city keeps growing,” Dave told his Facebook followers. “As it has since 1788. More and more people are choosing Australia as home, which means I’ve got to keep moving. For the third time in 15 years, I’ve picked up stumps and moved further west to escape urban encroachment.”The decision came as Dave realised that the relentless development surrounding him was directly affecting his mental health. “It just started getting too much,” he admits. “It was about, it was about year and a half ago, when, we really did get developed out, and it was the increase in the traffic, it was the increase in the noise that was just unrelenting, and you no longer felt like you were in the Hawkesbury, like you're very much in just another part of Sydney. It was a progressional thing, but it did become unbearable towards the end,” he told The Hawkesbury Post.Dave’s journey has been nothing short of transformative. Earlier this year, he parted ways with RuffTRACK after five years of dedicated service - a decision that marked a significant turning point in his life. "Burnout is real, and it creeps up on you until you can't ignore it anymore," he reflects.  Since then, Dave has made remarkable changes: becoming completely sober, shedding 25kg, and spending much more quality time with his five children. His focus has been on rebalancing his life. "I poured an overwhelming amount of energy into building a lasting community service, and I feel confident it’s now in the hands of passionate people who will ensure its continued success," he says.Recently, Dave relocated to a peaceful ridge in Glossodia, seeking refuge in an area buffered by natural bushland and protected farmland.The response to his move was immediate and overwhelming, with many followers echoing similar sentiments. “That was our life until I got sick with leukemia,” one person wrote. Another added, “I moved from Rouse Hill after 25 years… place was becoming a nightmare.”Dave’s story mirrors the struggles of many rural residents on Sydney’s western fringe. Initially drawn to Box Hill for its open landscapes and strong sense of community, he says the area changed almost beyond recognition in just a few years.“The first time I moved was from Box Hill. And you know, that was a beautiful paradise only a few years back. There were Maltese market gardens, there were cattle, poultry and sheep farms. You felt really connected and now you can jump roof to roof and get from one side of Box Hill to the other now without leaving the roofs of houses,” he said.After leaving Box Hill, Dave moved to Riverstone’s Grantham Farm, where he set up RuffTRACK, a youth re-engagement programme that connected troubled young people with animals and the land. But even in the relative peace of Grantham Farm, urban expansion quickly followed. "One minute, streetlights were blaring through my window, making it hard to sleep. Then, houses started popping up on all sides, followed by a beautiful, big shopping Center across the road. Soon, it took up to ten minutes just to get out of the driveway because of traffic on Windsor Road. As a Bushy, I felt completely hemmed in."Growing up on a 100,000-acre property in southwest Queensland, Dave had always valued wide-open spaces and was feeling “caged in” and knew his mental health was suffering.“I was feeling that same thing. You know, it's just been hemmed in and caged in. So, my mental health was really suffering, and I could see that chain effect onto the young people as all of those developments started to pop up around what was a beautiful Wandin Valley. And I really feel like we're losing Wandin Valley to the concrete jungle.”He attributes much of the youth disengagement he deals with to the same kind of suffocating yet disconnected environment."A critical part of what we did when I was at RuffTRACK was connect kids to the country and community, giving them space to express themselves without judgment. We achieved this through the power of animals, dogs, and working with the land - growing food crops. It requires space, and it worked incredibly well. Over 150 young people came through my programmes, transforming their lives by developing connection skills and finding a real sense of belonging."Finding solace in Glossodia, Dave has moved onto a five-acre property 'Cooee Ranch', that offers the open space he had been craving. Surrounded by eucalyptus trees and overlooking flood-protected farmland, it feels like a sanctuary. “This wonderful place out here came up that is surrounded on all three sides by gum trees and an iron barks. And it's got everything that you would possibly want on a ridge above all the beautiful farmland that we know will never get developed out thankfully, because we have this beautiful thing called floods.”This new home also gave Dave the opportunity to continue working in a more tailored capacity with High-Risk Youths and his high-energy dog programs in a setting more suited to his programme’s needs."It's a home for DockDogs Australia, a sport that engages people with high-energy dogs. My focus is on supporting those who don’t fit the mold - whether that’s young people or dogs with intense energy giving them space to express themselves. Here, we do activities like K9 SuperWall, dog parkour, and k9 Ninja. It's a place for people to channel their dogs’ energy positively and have fun with them, using positive reinforcement."Dave's unique youth work approaches have become a lifeline for many young people who feel disconnected from society. Dave firmly believes that the space allows them to escape the pressures of urban life, reconnect with country, community and develop meaningful skills.Reflecting on the broader trend, Dave emphasises that the loss of rural areas is about more than just land, it’s about the future, the loss of connection with our country and what it provides us.“It’s really a problem not to see where our food comes from, to drive through farmland at the very least. Once you’re in the Sydney basin, it’s easy to forget that connection. There’s something grounding about driving past vegetable farms, orchards, and livestock, it reminds us of our link to the land. When we lose that, what are we?”“Already, farmers beyond the Great Dividing Range feel disconnected from city consumers; many city people no longer visit or even have country cousins.“But if, in the Hawkesbury, at least if people are driving to the local and Blue Mountains townships. They drive through farmland. They see their food, where it's grown, understanding through osmosis the change in seasons. They're at least connected in some capacity, and that helps our mental health, because you see where your food comes from. It's right there you've driven past, the orchards, the livestock, the market gardeners,” he said.As for Dave’s own move, he’s not looking back."Look, you've got to put your own oxygen mask on first, right? We all know that I had a personal break after I left RuffTRACK to focus on my own mental health. To give my best mentorship and guidance to these vulnerable young people who are desperate for it - kids who often turn to gangs or the wrong crowd because they’re looking for someone who cares, who values them and who sees them as the journey through trials of teenage hood. I need to be in the best possible headspace for that, but being surrounded by the urban insanity was no longer working for me.""And now, you're in a much better place now mentally?""Oh, absolutely. It’s fantastic."

"I never expected to get an Order of Australia medal," Aunty Edna told the Hawkesbury Post. "It means that Aboriginal people, not just me, are being recognised for what they've done. And I think all Aboriginal people should be recognised for what they've gone through."Aunty Edna Watson, a Darug Elder and long-time Oakville resident, has been awarded a Medal of the Order of Australia (OAM) for her extraordinary service to the Indigenous community of New South Wales. The recognition, which came as a surprise to Aunty Edna, acknowledges her lifelong dedication to preserving Darug language and culture, as well as her contributions to nursing, midwifery, and community welfare.Aunty Edna's journey has not been an easy one. Growing up, she and her sisters endured racism at school, where they were segregated to the back of the classroom and told their education did not matter. "We helped each other get through it," she recalled. "Without my sisters, I don't think I would have made it."Despite these challenges, she built a remarkable career. After leaving school, she worked at the Hornsby Knitting Company, where she found kindness and a mentor in her employer who herself had survived the Holocaust. She later became a nurse and midwife, dedicating herself to the health and wellbeing of Aboriginal and Torres Strait Islander communities. Her work extended into education, where she developed school curricula to revitalise the Darug language, ensuring its survival for future generations.Aunty Edna is a quiet achiever, reluctant to speak about her many contributions. However, her expertise was widely sought after. She worked with local councils, the NSW Department of Primary Industries, NSW Reconciliation, TAFE, and Western Sydney University, offering guidance on Indigenous protocol and cultural preservation. She is also an artist and storyteller, a keeper of Darug knowledge who shares her wisdom through programs and artworks."I want Aboriginal people to be proud of who they are, to stand up for what they believe in," she said. "That’s the legacy I hope to leave."While her OAM is a moment of great pride, it is also bittersweet. Just six months ago, Aunty Edna lost her beloved husband, Alan. "I wish he was here. He would be so proud," she said, holding close a teddy bear “Poppy”, made by her grandchildren in his memory. "Everywhere we went, people knew Alan. He made Aboriginal tools and shared his knowledge. Every Friday, the shed was full of people making tools, talking, and sharing stories. He brought people together. I miss him, I miss him so badly.”The family remains at the heart of Aunty Edna’s life. A mother of seven, with many grandchildren and great-grandchildren, she is deeply connected to her loved ones. "We’re always in contact. That’s very important in a family."Her eldest son, Kevin, now stays with her, making sure she is cared for. "He checks on me three times a night," she said with a smile. "I couldn’t wish for a better son."Reflecting on her recognition, Aunty Edna remains humble. "It was quite a surprise," she said. "I didn’t really think I would get anything like that." But to the many people whose lives she has touched, her medal is not just an honour - it is a well-earned tribute to a lifetime of quiet, powerful service.

A group of Hawkesbury-based DJs took over the Oxford Art Factory on January 24 in one of the first major events to spotlight the region’s growing electronic music scene in a city venue.The night featured a back-to-back (B2B) format, where two DJs played sets together, alternating tracks in a carefully curated performance. The lineup kicked off with Adz B2B Jellings, followed by Cav B2B Vanill, Cmash B2B Dunleaveit, and Mungo B2B Aggie, with Special K closing out the night.The event was organised by Riley Cavanagh, who spent the back end of 2024 planning the showcase.One of the DJ's who spoke to the Hawkesburby Post said the goal was to introduce audiences to music styles that are often overlooked in local pubs and bars.“There’s a real appetite for heavier sounds like techno, hard house, and garage, but in the Hawkesbury, it’s still a struggle to get venues to embrace them,” Cavanagh said. “This event gave us a chance to show what we can do on a bigger stage,” he said.The event drew more than 100 attendees, many of whom traveled from the Hawkesbury to support their local DJs. The response was overwhelmingly positive, with punters eager for more.Plans are afoot for an even larger event later in the year, once again at the Oxford Art Factory.“We’ve proven there’s an audience for this,” he said. “Now we’re looking to go bigger and better.”

When Joe Hungerford and his younger brother decided to start a distillery, they drew on their deep roots in the Bilpin region. As fifth-generation locals, their family has been part of the fabric of the Bilpins and Berambing area for over 120 years.The Old Shed Distillery began operations three years ago, operating out of a heritage-listed shed on the Hungerford family's 120-acre Berambing property. Using only local, organic ingredients, they have crafted a range of premium gins, and other spirits that capture the essence of the region.This commitment to local, sustainable production is evident throughout the distillery's operations, explained Joe. ”Everything we use is sourced from around here, from the local rainwater to the botanicals in our gin."Our orange, lemon thyme, and rosemary are all grown on the farm or sourced nearby, and we use an organic juniper as well.” The website also shares that “We live and source as much as we can locally, such as apples, blueberries and other native botanicals grown on the same site as our distillery.”This year, to accommodate growing demand, Joe moved the still and manufacturing down the hill a bit, and opened to the public five weeks ago for gin tastings and a social destination, but they've maintained the small-batch, artisanal approach that sets their gin apart. “It’s a good fit with the cider sheds, and adds to making the area a great destination to visit,” said Joe.Visitors to the Old Shed Distillery can enjoy free tastings and samples of the current gin, vodka, and citruscello offerings. The distillery is open Thursday through Sunday until 5pm, with a new licence granted that allows them to open until late on weekends. Guests can enjoy the rustic environment and sip their gin (or a glass of wine) in comfortable surroundings (including the still) and enjoy charcuterie platters and housemade hot sauce with corn chips to pair with their spirits. Locals can sign up for loyalty membership, which will give them first options on bespoke events and new relases.  In the future Joe and the team are releasing a limited edition whisky, more gins and fruit liqueurs, and as always, all the fruit for these will be sourced from Bilpin’s surrounding orchards and growers. Once The Old Shed Distillery releases more products in the next few months, It is planning an online retail presence as well. The Old Shed Distillery is shaping up to be a must-visit Hawkesbury destination. With a bottle of their organic gin retailing for $68, it makes the perfect gift for the gin lover in your life this Christmas. To book a tasting or private event, email the Old Shed Distillery or to organise a pre-Christmas get together with friends book at at [email protected]. Alternatively pop into the shed at 2419 Bells Line of Road, Bilpin.For As Little a Cup of Coffee You Can Support Local News We Need Each Other. Donate today if You Can

When the mercury's rising and the thought of a traditional roast feels too heavy, this fantastic griddled quail recipe offers a sophisticated yet relaxed alternative for your Christmas table. Whether you're cooking for an intimate gathering or a backyard full of relatives, these little birds pack a flavourful punch and are surprisingly unfussy to prepare despite their delicate, fiddly appearance (once you know how to "spatchcock" them). Scale the recipe up or down according to the number of guests. I usually allow for one whole quail per guest. While quail can sometimes be hard to find, they often make a welcome appearance in butchers or supermarkets around the festive season. Royale Poultry in Penrith Westfield (near Woollies) frequently has them, and sometimes local butchers can order them with some notice. If you can't find them, don't despair – the recipe adapts beautifully to spatchcock (available in supermarkets) or even chicken marylands for a more accessible option. The Spice Basket and Hartley's Supermarket stock the spices, and Richmond Fruit Market or Scibberas Fresh will have everything you need for the perfect salad and sides. The beauty of this recipe, which I initially found in a Rick Stein French Cooking book, lies in its versatility. Fire up the barbie for that authentic Australian outdoor experience, or keep cool indoors with equally impressive results on the stovetop. Paired with a bright summer salad and garden-fresh green beans or asparagus, it's a celebration of seasonal simplicity that lets you spend less time in the kitchen and more time celebrating Chrissie with your guests. Merry Christmas all.Serves 88 QuailExtra Virgin olive OilLarge pinch of crushed dried chilliesSea Salt and freshly ground Black PepperDressing2TB Red wine vinegar1 TB Dijon Mustard6TB Extra Virgin Olive Oil50g Peeled and finely diced French Eshallot2 big garlic cloves crushed1 big pinch Cayenne Pepper2 tsp Maple Syrup 2 TB Continental Parsley (finely chopped) To spatchcock the quail (or spatchcock), turn them over so they are breast side down, and cut along either side of the spine until you can lay each bird flat. Rub them with olive oil on both sides and generously season with salt and pepper, then sprinkle with the crushed chillies. Let them rest while you whip up the dressing. Whisk the vinegar and mustard together, then gradually whisk in olive oil to create a thick, emulsified sauce. Stir in the eshallots, garlic, parsley, maple syrup and cayenne pepper. Heat a griddle pan (or BBQ) on high heat until smoking, and put quail or spatchcock on the grill, skin side down. Turn the heat down to medium and cook for five minutes each side, then flip and cook for a final five minutes until cooked through. Unlike chicken, quail is cooked when the breast is still pink but the leg meat is cooked through. Spatchcock, like chicken, should be cooked all the way through, and you may need more time to cook it. Serve with your sides, drizzle each bird with dressing, and garnish with fresh chives or even colourful pomegranate seeds.For as little a cup of coffee you can support local news We need each other. Donate today

For Richmond local Noel Byles, the symptoms crept in gradually - fatigue, breathlessness, and occasional dizzy spells. But when a sudden fall prompted a visit to his GP, the diagnosis of atrial fibrillation - a heart rhythm disorder - came as a wake-up call. For an active golfer and foundation member of the Richmond Golf Club’s Veterans Golfing group, slowing down wasn’t an option.  “It’s extremely important for people of my age to get out and do some physical exercise and engage in social interactions, rather than sit at home, so getting back to my daily activities was essential,” said Byles.  Noel has always been a very keen golferDetermined to maintain his active lifestyle, Byles sought out Dr. Ajita Kanthan, the first doctor in Australia to offer a next-generation leadless pacemaker. Unlike traditional pacemakers, which require wires (leads) threaded through blood vessels to regulate the heart, this groundbreaking device is smaller than a triple-A battery and implanted directly into the heart through a minimally invasive procedure.  Byles became the first Australian to receive this innovative pacemaker, which boasts a battery life of up to 25 years - double that of traditional devices. For many patients, this extended lifespan means fewer surgeries and shorter recovery times.  “When I was faced with this heart issue and Dr Kanthan gave me the option of a leadless pacemaker or traditional, my immediate concern was how soon it would be until I was playing golf again, so I opted for the leadless.”  Dr. Kanthan said: “The leadless pacemaker reduces infection risks, eliminates the need for wires that can fracture or cause clots, and ensures a shorter recovery time. For most patients, it will be a one-time procedure.”  Byle’s surgery required only an overnight stay in the hospital, and within two weeks, he was back on the golf course at Richmond Golf Club, where he serves as Vice President and founder of the Veterans Golfing group.  “The procedure was seamless, and I feel like I have a new lease on life,” said Byles. “It’s improved my quality of life tremendously. I can drive, play golf, and even welcomed my sixth great-grandson recently. It’s moments like these that make me grateful for this technology.”  Byles daughter, Trisha, was initially concerned about the procedure, but Dr. Kanthan spoke with her about the device's safety and flexibility. Unlike traditional pacemakers, the leadless version can be easily removed or replaced if a patient’s care plan changes.  “My youngest daughter, Trisha, was more cautious about the leadless pacemaker and had a lot more questions, but Dr Kanthan was fantastic and alleviated all her concerns. With my family’s support, I went ahead with the new leadless pacemaker, and it’s improved the quality of my life.  “I can drive, I can play golf, and since having the pacemaker implanted, they also picked up another health issue that required further medication which has helped with my recovery,” Byles said.Following a brief recovery period of around 14 days, Byles returned to his normal activities, most importantly his beloved golf. The pacemaker has also allowed him to continue enjoying time with his family, including his grandchildren and great-grandchildren, who share his passion for sport.  “I am very proud of my grandchildren and their love of sport, continuing my legacy,” Byles said.  For as little a cup of coffee you can support local news We need each other. Donate today

Local Windsor Restaurant Cricca, until recently a local culinary secret, has been awarded its first coveted Sydney Morning Herald Good Food Guide hat. It's the first restaurant in Windsor to earn a hat, and owner Alessio Nogarotto couldn't be more pleased as he took time out of his busy day to speak to the Hawkesbury Post.Nogarotto's culinary journey began at a young age, growing up in a family of restaurateurs. He credits his upbringing as being integral to his success. "My Dad's a chef with a restaurant down at Berowra Waters. My mum teaches cookery, and she's also a chef. And my older brother is a chef. There were always food influences in the household. We always were cooking every single night," he told HP."From a young age, I remember being really, really keen to just get into the restaurant," Nogarotto explained. "I used to come in and put my jacket on, and maybe I caused more of a nuisance than I did help." At 12, he began working in the family restaurant, washing dishes and working through the ranks. While the Berowra Waters restaurant was a regular feature in the SMH Good Food Guide, Alessio is the first in the family to earn a coveted hat. His family couldn't be more delighted - even waiting for him outside the Good Food Guide awards ceremony to hear the fantastic news. "They were at the Opera House waiting for us as soon as we stepped out of the award night, lots of hugs and kisses."Cricca, run by Nagarotto and his business partner, Chef Giles Gabutina, opened three years ago, with a goal to create a dining experience that celebrated the Hawkesbury region's rich agricultural heritage while putting a modern spin on traditional Italian cuisine."We call our food Italian-ish because it's based on Italian food, but we don't want to be barred or restrained by tradition. Everyone has a different idea of what tradition is," Nogarotto explained. Everything on the menu, besides pasta, is cooked in their wood-fired oven or on a wood grill, which is an integral part of their cooking style and identity. The restaurant is small and intimate; diners can sit at tables or at the bar and watch the team creating their magic.Both Nagarotto and Gabutina have an impressive pedigree, having worked in some of Sydney's most prestigious restaurants, including Bentley Restaurant and Bar, Quay and Tetsuya, as well as both sharing a multicultural heritage, so it's understandable they wouldn't want to feel too restrained with their culinary influences. Cricca is passionate about sourcing local ingredients. "We used to go to the Sydney Markets every week, and then we found out that they're all based around us anyway," Nogarotto said. "We source our honey from a local beekeeper, our herbs from Glenorie, and our meat from a family business in Galston, as well as going on "Scibbies" runs up to Scibberas Fresh for fresh vegetables."Nogarotto sees Cricca's success as a stepping stone to making Windsor a culinary destination. He hopes Cricca's success will inspire others to see the potential in Windsor and the surrounding Hawkesbury region. "We want to be a dining destination," he said. "We want to show locals that you don't have to go to the city anymore to have an occasion or a nice meal. But we also want to attract people, local people, and business people to see the potential in Windsor and how much beauty and heritage there is in our area. The more restaurants we have here in Windsor, the more nightlife we can build, and the more we see Windsor as a dining destination." "We have just as much heritage in Windsor as the Rocks does in Sydney. We should be opening up new places and letting people see us as a destination to come to as well."When asked what was next, Alessio prioritised the team at Cricca, but also their ambition to maintain their first SMH Hat and aim for another in the not-too-distant future. "I just want to take care of my team, make sure that they have steady jobs and pay them well. I want to keep being busy. I think that's important. Some of the most successful restaurants in the world are struggling to get butts on seats. My biggest goal is to keep doing what we're doing. Do it well, and continually be creative with my team," he said modestly, before adding, "Don't get me wrong, it (a second hat) would be a huge goal, and we strive to be better every day. Maybe one day down the line, a good goal would be two."With its first SMH hat in hand, Cricca is poised to be a local secret no longer, showcasing the best of Hawkesbury's culinary landscape to diners across Sydney and inspiring people to explore the rich tapestry that makes up this historic region.Become a Good Neighbour Support your local by giving great journalism a helping hand

Windsor has a new addition with the opening of Reloved by Pink Finss, a shop that combines fashion with a meaningful cause. The store offers a variety of second-hand clothing, and every purchase and donation goes towards supporting local cancer patients and their families.Reloved is run by the Pink Finss Charity, which aims to help more than 400 men, women, and their families in the Hawkesbury who are diagnosed with cancer each year. The charity provides care, support, and essential services to those affected.“This shop isn’t just about clothing - it’s about funding our mission,” a Pink Finss spokesperson said. “Every purchase directly supports Pink Finss Charity to provide care and resources for our clients. When you shop and donate with us, you’re not just getting a great outfit or clearing out your wardrobe. You’re helping those who need it most.”Treacy, the manager of the new store, shared her excitement about being part of such a worthwhile cause. “I’m thrilled to be part of this wonderful organisation and to help give back to the community through Reloved by Pink Finss,” she said.She also spoke about the quality of the donations coming into the store. “The stock arriving is incredible, which shows just how much people in the community value Pink Finss. We’re excited to meet everyone and help them find something special for their wardrobe.”Reloved by Pink Finss is more than just a store; it’s a way for the local community to support those affected by cancer. By donating or shopping, residents are directly contributing to a cause that helps their neighbours during tough times.Whether you're looking to refresh your wardrobe or donate items, Reloved by Pink Finss offers a simple way to make a positive impact.

Richmond School of Arts marked a milestone, recognising the significant contributions of Margaret Thorne, who has served on its board for an impressive 43 years, including 39 as President. In a gesture fitting for her dedication, the school named its “Green Room” after Margaret, to become the “Margaret Thorne Green Room” cementing her legacy in the building she helped shape and modernize over decades.One of Margaret’s proudest achievements was ensuring that the Richmond School of Arts became a place that meets community needs while preserving its historical significance. Despite its age - built in 1866 and originally opened by Sir Henry Parkes - the building now operates as a versatile venue for a wide range of community activities, from Zumba and Pilates classes to theater productions and community meetings.Since joining in 1977, Margaret has led extensive renovations and improvements to the Richmond School of Arts, transforming it into a fully functional and accessible community facility. Under her leadership, the school has seen the installation of a commercial-grade kitchen, air conditioning in both halls, an audio-visual system, updated lighting, and a major refurbishment of the Murray Wing and auditorium. These updates included security cameras, complete padded seating for 168 people, new ramps for accessibility, and other essential amenities that brought the historic building in line with modern standards.Margaret’s influence extended well beyond overseeing building improvements. She has been a consistent presence in the daily operations, spending two full days each week managing administrative duties, organising maintenance, handling bookings, and working closely with tenants. This work has been essential in maintaining the financial and operational stability of the Richmond School of Arts. Her responsibilities also include chairing monthly board meetings and addressing the day-to-day needs of the facility, all aimed at ensuring the building remains sustainable for future generations.The event also recognised Richmond School of Arts Treasurer, Katrina Roberts, who was awarded Life Membership for her 15 years of service. Katrina has worked closely with Margaret, supporting her efforts to strengthen the organisation and continue its development.Margaret’s connection to Richmond’s arts scene is long-standing. Beyond her work at the School of Arts, she was involved with the Richmond Players from 1954 to 2007, participating in productions and directing shows. This combined experience of over 70 years in the arts has made her a well-known figure within the Richmond community.Today, the Richmond School of Arts is a busy hub for the community, hosting everything from dance classes to church groups, weddings, and art shows. Margaret’s enduring work and hands-on involvement have been instrumental in making this possible. With her ongoing roles as Patron and Archivist of the Richmond Literary Institute, she remains deeply engaged in preserving and supporting the arts in Richmond. 

Arndell Anglican College student Eesha Chand has been named a winner in the prestigious Visual Arts category of Torrens University’s Bright Awards, a national competition recognizing the best in young design and creative talent. Her artwork, praised for its “exceptional precision, creativity, and high standard of artistic excellence,” wowed the judges and earned her a $1,000 prize alongside industry recognition.The Bright Awards, run by Torrens University in partnership with Adobe, offer students from across Australia and New Zealand the opportunity to showcase their creative talents in fields like architecture, media arts, and fashion design. The competition is open to students in Years 10, 11, and 12, providing them with valuable exposure and feedback from industry experts.Professor Scott Thompson-Whiteside, Executive Dean of Design and Creative Technology at Torrens University, highlighted the importance of the competition in preparing students for creative careers. “The Bright Awards give high school students a chance to spread their wings and show off their skills,” he said. “Our goal is to help students become industry-ready, and competitions like these challenge them to push their creative boundaries.”For Eesha, the win is not only a testament to her hard work but also a significant step toward her future in the creative arts. The award also comes with a complimentary Adobe Creative Cloud license, providing her with the tools she needs to continue exploring her artistic passions.This year’s competition included six categories: Architecture and Interiors, Digital Technology, Fashion Design, Media Arts and Gaming, Photography, and Visual Arts. Each category winner received $1,000, and schools also benefited from the recognition.

As the weather starts to warm up and the last vestiges of winter melt away, I daydream about how much I need to get away and have a break. You know the feeling, right? That post-winter blues mixed with an intense craving for a sun-soaked holiday. My social media feed seems full of pictures of friends' perfectly manicured toes poolside in Bali.Sigh. To compensate for my lack of holidays this year, I created a little piece of Bali in my kitchen. Enter Nasi Goreng Ayam, the mood-lifting, season-straddling, quick and easy comfort dish about to become your new best friend.The All-Weather WonderNasi Goreng, which literally translates to "fried rice" in Indonesian and Malay, is a perfect inter-season meal. It will satisfy your craving for something warm and comforting on a cool evening and tick all your boxes in warmer weather.If you haven't had it before, it's not spicy but has lovely aromatics with its white pepper and ginger flavours, which will make you feel like you're dining at a beachside warung in no time.Hartleys Asian Supermarket in Richmond is an excellent place to stock up on the necessary spices and sauces, while Richmond Fruit Market or Scibberras Fresh are great for your vegetables. Here's a little insider tip: Can't find Kecap Manis, the sweet soy sauce that gives Nasi Goreng its distinctive flavour? You can make your own by simmering 3/4 cup of tamari (which is gluten-free) or light soy sauce with 1 cup of brown sugar. Voila! You have a perfectly workable substitute. This recipe is adapted from Lara Lee's Coconut & Sambal cookbook, which has a tonne of fabulous Indonesian recipes. Nasi Goreng Ayam (Chicken)30 minutes to makeServes 4Ingredients4-5 Boneless skinless Chicken thighs (chopped into bite-sized chunks)½ tsp salt and ½ tsp pepper3 Tb vegetable oil4 eschallots peeled and thinly sliced2 thumb-sized pieces of ginger peeled and finely chopped (I pulsed mine quickly with the garlic in a small food processor)4 Garlic cloves peeled and finely chopped2 cups green beans (topped and tailed and cut roughly into thirds)4 large spring onions chopped into 1cm slices½ - ¾ tsp turmericAround 3 -4 cups of cooked and cooled white rice (long grain, jasmine or basmati)4TB Kencap Manis (sweet soy sauce)4 tsp light soy sauce3 tsp fish sauce4 eggsChopped peanuts, fried shallots and finely cut red chilli to garnishPrawn crackers to serve (optional)MethodSeason the chicken with salt and white pepper, and then fry it until brown in a pan with half the oil. Remove the chicken and set aside.Add the rest of the oil to the pan, add the eschallots, ginger and garlic and stir until the eschallots are starting to go translucent. Then, add the beans, spring onions, and turmeric and stir for another minute. Add the cooked rice and stir until warm, breaking up any chunks as you go.Add the chicken back to the pan, along with the soy, kencap manis, and fish sauce. Add more salt and white pepper to taste. In a separate pan, fry the eggs to your liking.Divide the rice mixture between 4 bowls, add the chopped peanuts, fried shallots, and red chilli, and top with a fried egg. Serve with prawn crackers on the side.

Pepe's Ducks is a fabulous local business success story run by a lovely Hawkesbury-based family. It has been delighting food enthusiasts with its premium-quality duck products for years and supplies restaurants across Sydney. In fact, when I first moved to the Hawkesbury, it was one of the delightful culinary secrets my mother-in-law shared with me, so it's high time I shared some recipes showcasing duck.  Hawkesbury locals can buy duck products directly from the processing plant at 17 Walker Street, South Windsor. Make sure to phone up to leave your order first (02) 4574 6000.We recently hosted a French exchange student, Hippolyte, so French cuisine has been at the forefront of my mind for a while now. That, coupled with the celebration of Bastille Day in mid-July, inspired me to create that French classic—Confit of Duck (or Confit de Canard in French).  Health Benefits of Duck FatIt involves cooking the duck long and slow, submerged in duck fat. Far from a heart attack waiting to happen, duck fat is full of heart-healthy unsaturated fatty acids, which can reduce blood sugar levels and cholesterol and decrease the risk of heart disease.You can boast to your guests that this sophisticated recipe took more than 36 hours to make, but it's surprisingly simple. This dish's "set and forget" nature allows it to marinade and subsequently cook to perfection while you go about your day. This recipe is perfect for a dinner party because Pepe's sells Maryland pieces in packs of ten. Alternatively, after the slow cooking process, you can freeze unneeded Marylands portions and quickly finish them off later for a wow mid-week meal. I'm including last month's duck soup recipe in the article, which inadvertently dropped off the printed version. My apologies for any inconvenience.Confit de CanardThis recipe is adapted from a RecipeTin Eats recipe and a Delicious Magazine recipe. You can use a variety of herbs as aromatics. Use what you have on hand. I served it with potatoes roasted in some of the duck fat I used to cook the duck and French beans in butter and garlic and sprinkled with toasted flaked almonds.Serves 10Cook time: 24 hours marinade8 Hours Slow Cook 40 minutes final cookIngredients: Duck10 Duck Marylands pieces1.2 litres of Duck Fat (Pepe's sells this in large tubs as well)The Aromatic Cure4 Tb cooking/kosher salt  2/3 cup thyme sprigs, lightly torn1/3 cup tarragon, lightly torn2/3 cup sage sprigs, torn roughly2/3 cup rosemary sprigs, broken up (sticks and all)2/3 cup oregano sprigs, roughly torn1  large head of garlic, smashed with skin on, but cloves separated2 French eschallots2 Tb black peppercorns2 Tb Pimento/Allspice berries 2 Tb coriander seeds12 star anise4 bay leaves2 tbsp juniper berries15 whole clovesMethod: In a mortar and Pestle, quickly pound the coriander seeds, peppercorns, pimento, juniper berries, star anise, and cloves a few times to bruise and release the aromatics.Put the duck in a large bowl and use your hands to rub the salt into the flesh.Mix all the aromatic cure ingredients, except the eschallots and garlic, and add them to the duck, massaging them into the flesh. Roughly line the base of one or two large non-metallic roasting trays with the eschallot. Then add some of the dry cure and some garlic, put the duck pieces on top (snugly fitting the tray/s), add the remaining dry cure and garlic, cover, and put in the fridge to cure for 12-14 hours.   After curing, preheat the oven to 100ºC (or 80ºC fan). Remove the duck, rinse it under the tap, and pat dry with a paper towel. Melt the duck fat in a saucepan over low heat (or even in the microwave)—it won't take long. Snugly fit the duck skin-side-up into a high-sided metal roasting pan or two. (I could fit all ten snugly into my roasting pan). Pour the duck fat carefully over the duck pieces and ensure they are fully submerged. Then, warm the roasting pan directly onto the stovetop until the fat bubbles gently. Turn off the stove and place a piece of baking paper directly onto the fat, gently pushing it with tongs to remove any air bubbles. Cover snugly with aluminium foil and put in the oven for 8 hours and 15 minutes. To check for done-ness, turn over a piece to check the meaty side – the meat should be fall-apart tender. At this point, you can store the duck pieces until ready to serve. Strain the fat from the meat juices and store the duck pieces submerged in duck fat in a non-metal container in the fridge for about five days. You can also freeze them for a couple of months. I have frozen mine after vacuum-sealing them in bags. To complete the final stage of cooking, you will need to melt the fat and remove the duck.Crisping The DuckPreheat the oven to 240°C (220°C fan) and place a rack over a deep roasting pan. Remove the duck from the fat, let the excess oil drip off, and gently pat away any residual oil with a paper towel.Pour 2.5cm of boiling water into the roasting pan and place the duck on the rack, skin side up. The steam from the water keeps the duck moist and catches fat drips so the oven won't smoke.Roast the duck for 40 minutes until the skin turns a light brown and becomes crispy. Rotate the pan for even browning. Alternatively, you can crisp it up by heating a non-stick frying pan and crisping the duck for 5-6 minutes. Asian Duck Breast Soup with Somen noodles You can grab the five-spice powder and noodles from Hartley's Asian Supermarket in Richmond. This simple Asian-style soup is effortless and a great starter recipe for those new to cooking duck. It's easy enough for a mid-week meal but pretty enough to serve guests. If you like heat, add chopped red chillies or Siracha sauce to the table for people to help themselves; or for some sweetness, add a dollop of hoisin sauce according to taste. Serves 4Cook time - 30 minutesIngredients: 4 duck breasts, skin on1 1/2 tsp five spice powder1 teaspoon peanut oil200g dried somen noodles1 bunch of Buk Choy/ Pak Choi or Chinese broccoli leaves  For broth: 1 litre of good quality or home-made chicken stock3 whole star anise5 spring onions, chopped1 bunch coriander chopped Preheat the oven to 200C. Trim excess fat from the duck breasts (leaving the skin on). Sprinkle the duck breasts on both sides with the five-spice powder, salt, and pepper. Heat the oil in a large heavy-based frypan, and add the duck breast, skin side down and cook until the skin is brown and crisp (around 3-5 minutes). Cook the other side for another 3 minutes, then transfer the breasts to a baking tray (skin side up) and cook in the oven for 8-10 minutes until cooked to your liking (Duck is best pink in the middle as an FYI). Once cooked, remove from the oven and rest for a few minutes while you finish the soup.While the duck is in the oven, bring the stock and star anise to the boil in a small saucepan and simmer for about 5 minutes. Add the spring onion and the coriander and leave on a slow simmer while you cook the noodles.Cook the noodles in a pot of boiling water or according to the packet. Drain and divide them among four bowls, topping each with the leafy greens. Ladle the soup into each bowl to wilt the greens, and top each bowl with a sliced duck breast. Garnish with chopped red chillies.