8. Disaster at Lamington: 1951–1952
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Christmas Favourites, Summer Holiday Treats & Something
FUNDRAISING NEWS OCTOBER 2018 - JANUARY 2019 CHRISTMAS FAVOURITES, SUMMER CHRISTMAS POSTCARDS HOLIDAY TREATS & SOMETHING NEW TO ATTACH TO YOUR ORDER FORMS FUNDRAISING IN TERM 4 WITH KYTONS We can supply you with coloured postcards to help with your Christmas Fundraising Drive. They feature all of the products in full colour. They’re completely free and should definitely make your customers hungry! CALL KYTONS ON 81770156 TO ORDER COUNTRY FORMS If you are running a fundraiser in a SA country area, we have “country forms” available for you to use to help cover the cost of freighting the product to you. The forms feature all the same products, but at 50c higher than the regular form the extra profit per item will help cover the cost of refrigerated freight to your door. We can email or post these forms to you. CHRISTMAS DRIVES Available Tuesdays – Fridays from 6th November – 19th December. PIC TO COME KYTONS CLASSICS FUNDRAISERS & LAMINGTON DRIVES available every weekday Christmas Products Summer Holiday Supplies (excluding school holidays). Those essentials for the festive table and gifts for With weeks of hungry kids around the house ahead, teachers, friends and family. Kytons Christmas fill the pantry and freezer with Kytons favourites: Fundraisers have something for everyone. lamingtons, cookies and fruit crumbles. TERM 4 BUSY OR TOO MANY CHRISTMAS THINGS ON ALREADY? Two new products this Christmas WHAT ABOUT A QUICK LAMINGTON DRIVE Our new mini lamingtons that have been the sales NEW TO TOP UP YOUR END OF YEAR FUNDS? hit of 2018 and the limited edition “make your own” The old-fashioned lamington drive is always popular lamington kit. -
UQFL91 Sir J K Murray Collection
FRYER LIBRARY Manuscript Finding Aid UQFL91 Sir J K Murray Collection Size 10 boxes, 3 Albums, 2 parcels Contents Correspondence, pocket appointment diaries, scientific and technical papers, notes, transcripts of lectures, photographs and other material principally relating to Murray’s activities in Papua New Guinea Biography Sir Jack Keith Murray was born in 1889 in Brighton, Victoria. He was appointed principal of the Queensland State Agricultural College (Gatton) in 1923 and became a professor of Agriculture at the University of Queensland in 1929. He served as a colonel in the army in World War II and was commanding officer of the 25th (Darling Downs) Battalion in 1940. In September 1945 he was appointed Administrator of the Australian territories of Papua and New Guinea, after the military administration left. He retired from that position in 1952. He was appointed to the University of Queensland Senate in 1953 and died in 1980. Notes Open access The photographs in the collection were rehoused in albums in 2019 and the photographs listed at item level. See item lists under albums 1 – 3. Box 1 1 visitor’s book, 1 May 1951 to 11 April 1957 Pocket diaries for 1964, 1968, 1969, 1971, 1972 (2), 1973 (2) Burton, Rev. J.W., The pioneer: the story of Dr. George Brown, Literature and Home Organization Dept., Methodist Overseas Missions, (n.d.) Folder of correspondence From Rev. S.J. Rankin to Col. Murray. 16 Sept. 1975, re Murray’s visit to New Guinea for Independence Celebrations. N.W. Briton, Director of Queensland Agricultural College, 23 June 1976. re naming of college library building as the ’J.K. -
Lemon Curd,C4K Kitchen Pavlova,Lamb Koftas,Fresh Herb
Lemon Curd Lemon Curd Makes: Approximately 2 cups Ingredients: 8 egg yolks 1/2 cup caster sugar 150g butter 4 large fresh lemons Method: Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan Finally add in the juice of all 4 lemons to the mix and combine well with the whisk Simmer for approximately 15 minutes until thickened Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd Allow to cool before transferring to a air tight container and storing in the fridge. Recipe Notes: This recipe is not freezer friendly Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. C4K Kitchen Pavlova C4K Kitchen’s Pavlova Serves: 8-12 Ingredients: 8 egg whites 1 cup caster sugar 2 tablespoons corn flour 2 teaspoons white vinegar 1 teaspoon vanilla extract Topping Ingredients: 300ml full fat thickened cream 1 1/4 tablespoon icing sugar 1/2 teaspoon vanilla extract Assorted fresh fruit -
A Guide for the Teaching and Learning of History in Australian Schools by Tony Taylor and Carmel Young
A Guide for the Teaching and Learning of History in Australian Schools by Tony Taylor and Carmel Young The views expressed are those of the authors and do not necessarily represent the views of the Commonwealth Department of Education, Science and Training. © Commonwealth of Australia 2003 Making History: A Guide for the Teaching and Learning of History in Australian Schools Acknowledgements Produced by: Curriculum Corporation PO Box 177 Carlton South Vic 3053 Australia Tel: (03) 9207 9600 Fax: (03) 9639 1616 Email: [email protected] Website: http://www.curriculum.edu.au Authors Associate Professor Tony Taylor, Monash University Ms Carmel Young, University of Sydney With: Mr Terry Hastings Ms Patricia Hincks Mr David H Brown Other contributing writers Ms Fiona Hooton and Ms Marilyn Dooley at ScreenSound Australia Project team Senior Project Manager Mr David H Brown, Curriculum Corporation Project Manager Mr Terry Hastings, Curriculum Corporation Permissions Manager Ms Margaret Craddock, Curriculum Corporation Project advisers Curriculum Corporation gratefully acknowledges the advice of the following: • the members of the Project Advisory Committee • the nominees of the State and Territory education systems and Catholic and Independent education sectors who provided advice through the project Reference Group • the many teachers who provided responses and advice in the trialing of the draft materials and the initial online version of Making History Adapted for Microsoft® Word™ edition by Tony Taylor, 2004 Editor Ms Lan Wang, Woven Words Making History: A Guide for the Teaching and Learning of History in Australian Schools is an online resource was developed for the Commonwealth History Project, an initiative of the Commonwealth Department of Education, Science and Training. -
Names of Cakes
NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world. -
Dessert Lookbook 2016 Fr
NEW MIXED CHEESECAKE BOX The new NESTLÉ Docello® PORTION AS YOU PLEASE Mixed Cheesecake Box gives you all the flavour, inspiration and support you need to create the perfect menu for any occasion. The Cheesecake Mixed Box is made up of three delicious flavours - Vanilla Bean and Chocolate, Passionfruit and Mixed Berry cheesecakes. DESSERT NEW RANGE The NESTLÉ Docello® PORTION AS YOU PLEASE range provides beautiful, inspired, finished desserts. LOOKBOOK Produced in batons, they provide 15 individual portions, ultimate versatility and are perfect for any occasion. The hard work is done; all that is needed is to cut to desired serving size, plate and garnish. 2016 FRESH NEW WAYS TO DELIGHT WITH NESTLÉ® DOCELLO® NESTLÉ is pleased to announce the complete Portion As You Please® and Minis range to its offering. The inspirational and versatile range now includes two new additions, the Mixed Cheesecake Variety Box with three exciting new flavours and the loved Australian classic, Lamington Minis available in two flavours. NEW LAMINGTON MINIS Bringing your customers the Australian favourite with flexibility and a difference just got easier with the new Lamington Minis, available in chocolate and raspberry flavours. Now, also, offered in the NESTLÉ Docello® range are the classic and extremely popular Mini Muffins, available in chocolate, blueberry and orange and poppy seed. These new additions are cost effective and make variety easier, as they can be portioned and plated to suit your requirements. NEW MIXED CHEESECAKE BOX The new NESTLÉ Docello® PORTION AS YOU PLEASE Mixed Cheesecake Box gives you all the flavour, inspiration and support you need to create the perfect menu for any occasion. -
SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours a South Australian Icon
SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours A South Australian icon. Balfours was established in 1853 at 130 Rundle Street and is now Australia’s oldest manufacturers of baked goods. When James Calder and his wife Margaret Balfour arrived in Adelaide, they brought with them the finest traditions of European baking. Through prosperous times, depressions and two world wars we’ve kept those traditions alive with our much-loved range of premium cakes and pastries. Today, Balfours is still wholly South Australian-owned. Our products are baked with the same pride and dedication to quality that has distinguished us since our earliest days. Why Balfours? Balfours continues to strive for quality products and faultless service. We have a customer-centric approach to business and have vast experience with many kinds of businesses; from schools, swimming pools, and local grocers to large supermarkets, our experience ensures our partners get the right product mix and service to make them profitable. For more information or to talk to a customer service representative call 1300 300 032 or visit balfours.com.au 165 Years of History SOUTH AUSTRALIAN owned and operated We’re proud to offer these services in South Australia: OVER 200 SKUs available MARKETING MATERIAL support for select products FREE NEXT DAY DELIVERY state-wide (Monday to Thursday) LOW minimum order quantities $40 LARGE field team resource available CUSTOMER SERVICE centre open Monday to Friday (6:30am to 4:00pm ACST) ONLINE WEBSTORE customer store for easy and efficient orders Contents FRESH PIES, PASTIES & SAVOURY ROLLS QUICHES TARTS Traditional Footy Pie ........... -
Possum Magic Party Notes 08
Possum Magic turns 25 on 31st March! All around the country there are going to be Possum Magic parties—how is your class or school going to celebrate? Here are a few ideas to get you thinking . ■ Prepare invitations . Ask the children to write and illustrate invitations and/or posters to invite parents, or perhaps another class, to their party. ■ Cook up some magic . We’ve provided simple recipes for Anzac biscuits, pumpkin scones and lamingtons on page 2. ■ Decorate . your room for a party. Challenge the children to imaginatively decorate tables, make party placemats and maybe even make decorated Minty boxes. Perhaps they could cut stars from coloured paper and bring colourful umbrellas like the ones Grandma Poss had on the beach in Perth. ■ Dress up . Photocopy the mask template gic provided on page 3 and encourage children to Possum Ma colour it appropriately. Alternatively, face paint es possum noses and whiskers. Some students Me Plac may prefer to make their very own Grandma Poss nu & apron from big sheets or rolls of paper—cut to size and covered with stars. ■ Anzac biscuits* in Adelaide ■ ■ Party games . Try ‘Pin the Tail on the Possum’ Mornay and Minties in Melbourne—try or have a Minty-hunt (you set the rules!) chicken/tuna mornay vol-au-vents ■ Steak and salad in Sydney—maybe a ■ Party food . Include a selection of food from selection of sausages cut into small pieces the Possum Magic menu (at right). ■ Pumpkin scones* in Brisbane ■ Decorate the cake . Every birthday party needs ■ to have a cake—how will your class decorate this Vegemite sandwiches in Darwin one? Don’t forget the 25 candles. -
BAKING with LOZ Product Listings – Dessert Cups
BAKING WITH LOZ Product listings – Dessert Cups 160mL individual dessert cups. Minimum order per flavour is 6. Gluten and lactose friendly options available – enquire within. Cheesecake o Peanut Butter Cookie o Peanut Butter Jelly o Cappuccino o Marble Chocolate o Triple Chocolate o Chocolate Mint o Chocolate Honeycomb o Chocolate Hazelnut o Chocolate Crackle o Jaffa o Violet Crumble o Toblerone o Malteser o Mars Bar o Caramel Popcorn o Caramilk o Milk & Milo o White Chocolate Raspberry o White Chocolate Crackle o White Chocolate Mango o Oreo Cookies & Cream o Biscoff o Vanilla Creme Brûlée o Baileys o Gin & Tonic o Pimm’s Punch o Lemon (Meringue) o Key Lime o Passionfruit Chiffon o Strawberry o Blueberry o Blackforest Tiramisu Coffee, ladyfingers, Kaluah, chocolate and mascarpone cream Pavlova / Eton Mess Meringue, vanilla chantilly, passionfruit curd and pavlova fruits Strawberry shortcake Shortbread crumb, strawberry coulis, fresh strawberry, vanilla cream Raspberry shortcake Shortbread crumb, strawberry coulis, fresh strawberry, vanilla cream Apple & Cinnamon Crumble Cinnamon oat crumb, caramelised brown sugar apples, vanilla bean crème patisserie, vanilla cream Lemon meringue pie Shortbread crumb, lemon curd, torched Swiss meringue Sago Pudding Coconut sago, passionfruit syrup, pineapple, mint, toasted coconut S’mores shooter Whipped dark chocolate ganache, crushed biscuit, torched marshmallow fluff Banoffee pie Shortbread crumb, fresh banana, caramel, vanilla chantilly Trifle o Vanilla berry: vanilla sponge, strawberry jelly, berries, -
Processes of Policy Mobility in the Governance of Volcanic Risk
1 Processes of Policy Mobility in the Governance of Volcanic Risk Graeme Alexander William Sinclair Lancaster Environment Centre Lancaster University Lancaster LA1 4YQ UK Submitted 2019 This thesis is submitted for the degree of Doctor of Philosophy. 2 Statement of Declaration I hereby declare that the content of this PhD thesis is my own work except where otherwise specified by reference or acknowledgement, and has not been previously submitted for any other degree or qualification. Graeme A.W. Sinclair 3 Abstract —National and regional governments are responsible for the development of public policy for volcanic risk reduction (VRR) within their territories. However, practices vary significantly between jurisdictions. A priority of the international volcanological community is the identification and promotion of improved VRR through collaborative knowledge exchange. This project investigates the role of knowledge exchange in the development of VRR. The theories and methods of policy mobility studies are used to identify and explore how, why, where and with what effects international exchanges of knowledge have shaped this area of public policy. Analyses have been performed through the construction of narrative histories. This project details the development of social apparatus for VRR worldwide, depicted as a global policy field on three levels - the global (macro) level; the national (meso) level; and at individual volcanoes (the micro level). The narratives track the transition from a historical absence of VRR policy through the global proliferation of a reactive 'emergency management' approach, to the emergence of an alternative based on long-term planning and community empowerment that has circulated at the macro level, but struggled to translate into practice. -
This Space Is a Place Holder and Does Not Count
Festival Merchandise A. the Stockpot Shop Exhibits & Experiences B. Taste of pugliA Hosted by Taste of Puglia, Comune di Andria-Qoco c. the Beer hop D. the New York wiNe ADveNture THIS SPACE Hosted by The New York Wine & Grape Foundation e. flAvorhooD Hosted by Edy’s® Ice Cream IS A PLACE Seminars & Demonstrations A. feStivAl ceNter wiNe SemiNArS & culiNArY DemoNStrAtioNS f. the hiStorY of Beer iN AmericA HOLDER AND Hosted by The Boston Beer Company, Brewers of Samuel Adams Beer® Events DOES NOT COUNT g. eAt to the BeAt coNcert SerieS h. PartY for the SeNSeS gift cArD locAtioNS Main Entrance Ticket Booths Festival Welcome Center Edy’s® Flavorhood New York State Wine Adventure Festival Gift Shop, by Canada boat dock The Beer Hop World Showcase Merchandise Shop Port of Entry Disney Traders World Traveler, at International Gateway Bridge Kiosks International Marketplaces 1. DessertS & chAmpAgNe 9. New Delhi, iNDiA 17. New orleANS, u.S.A. 22. cork, irelAND 23. welliNgtoN, New zeAlAND 24. moNtreAl, Canada Austrian Bundt Cake; Stawberry Shortcake; Chilled Mango Lassi, Rice and Lentil Crêpe with Spicy Cajun Crawfish and Vegetable Stew; Lobster & Scallop Fisherman’s Pie; Seared Sea Scallop with Vegetable Slaw and Canadian Cheddar Cheese Soup; Maple Grand Marnier Parfait with Orange Coulis Potato and Onion Filling; Gulab Juman with Rose Chicken and Andouille Gumbo; Praline Bread Kerrygold® Cheese Selection: Aged-Irish Cheddar, Lemon Oil; Lamb Slider with Tomato Chutney Glazed Salmon with Lentil Salad; Spicy Moët & Chandon Wines: Impérial, Rosé -
PMB Climate Change Finding
Pacific Manuscripts Bureau titles documenting Climate Change Compiled 13 January 2016 Short titles and some notes only. See PMB on-line database catalogue at http://asiapacific.anu.edu.au/pambu/catalogue/ for information sheets and detailed reel lists of documents microfilmed. The keywords used to search the PMB on-line database for this finding aid included climate, geology, flood, volcano, hurricane, cyclone, fish, whaling, temperature, rain, meteorology and weather. CLIMATE AU PMB MS 1020 Title: Journal of a survey slight by Caribou aircraft through Papua New Guinea Date(s): 1965 (Creation) Major W.G.R. Fleming Extent and medium: 1 reel; 35mm microfilm Description: Major Fleming was a member of the crew which undertook the survey flight. The entries are on a day-by-day basis describing the survey which took 17 days from Monday, 5 July to Wednesday, 21 July 1965. The survey party was to assess the suitability of certain airstrips in PNG for Caribou operations. They recorded details of local conditions, climate, terrain, local customs and the people and places encountered during the trip. They made a 'base' at Mt Hagen and travelled to many outlying areas - northwest to Green River, north to Angoram, east to Minj and south to Balimo and Wasua, visiting many other small settlements on the way. AU PMB MS 1030 Title: Personal journal of events aboard HMS Challenger Date(s): 1909 - 1910 (Creation) Charles Basil Norton Extent and medium: 1 reel; 35mm microfilm Description: Charles Basil Norton (1887-1968) was born in Worthing, Sussex. He joined the Royal Navy as a Boy 2nd Class on 13 January, 1902.