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Ryan Callinan’s star rises with national boost

Posted by admin on 20/08/2019
Posted in 南京桑拿网 

DRY-DOCKED: Ryan Callinan at the Australian Open of Surfing at Manly yesterday. – Picture by Grant SprouleAS one of the world’s best young aerial surfers, Ryan Callinan rarely needs a lift.
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But after suffering back-to-back leg injuries performing his signature backside air reverse move, the 19-year-old from Merewether was searching for a positive while watching the Australian Open of Surfing this week at Manly.

That came yesterday with news he was one of three finalists for the Rising Star honour at the Australian Surfing Awards to be held in Manly tomorrow night.

He will vie with Davey Cathels and Tyler Wright for the award, but the nomination alone is a boost for Callinan, who is nursing a grade-three ligament tear in his left ankle.

He suffered the injury three weeks ago in the final round of the world junior series at Burleigh Heads, which was his comeback event from a broken right leg sustained while free-surfing after the opening contest of the world titles at Bali.

‘‘I knew the awards were on, but I didn’t really think about being nominated or anything,’’ Callinan said. ‘‘I was pretty stoked. It sucks that I’ve had all these injuries, but it’s good to still get nominated and still get a bit of exposure.

‘‘Hopefully I can win it – that would be cool.’’

The goofy-footer hopes to be surfing in time for Surfest on his home break next month.

The highlight of 2011 competition for Callinan was finishing second in the Australasian junior series after winning the last event at Waitpinga Beach in South Australia.

But Callinan has starred in other ways. His aerial wizardry featured in surf movies Lost Atlas and Blow Up and he appeared on the cover of Surfer, Surfing World and Waves magazines.

‘‘I had a couple of good movie sections and a few covers, so it was a good year for me,’’ he said.

His spectacle manoeuvres and impressive results have turned heads around the world and led to talk of Callinan being the next big thing in Australian men’s surfing.

But the laid-back character is trying to keep a lid on things.

‘‘There’s a bit of pressure, for sure,’’ Callinan said.

‘‘I try to block it out a little bit, but it’s there obviously.

‘‘I don’t know, I just try and have fun and hopefully I can keep doing what I’m doing.’’

As for the backside air reverse, which has brought him undone in recent times but brought him to the attention of the surfing world, he said he would tread carefully.

‘‘The two injuries have basically been from the same thing, so I’ll probably be a bit scared to try them the next time I’m back in the water. Hopefully it’s all good.’’

Fellow Merewether surfers Jake Sylvester and Jesse Adam bowed out in the opening round of the World Qualifying Series event at Manly yesterday.

● One of the superstars of women’s surfing, Lisa Andersen, hopes to make a return to competition in this month’s Women’s World Tour contest on the Gold Coast, the opening event of 2012.

The 42-year-old, who retired in 2003, was given a wildcard in the Gold Coast event the following year but has not donned a competitor’s singlet since.

The four-time world champion will compete in the trials for the event on February 24.

‘‘You couldn’t ask for a better pool of talent [at the moment]; it’s the best in the history of the sport,’’ Andersen said.

POLICE will take over from transit officers and patrol buses, trains and ferries under a new police transport command that the state government will establish.
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Only 150 of the state’s 600 RailCorp transit officers would be retained, and would instead focus on fare evasion and minor offences across all three modes of transport.

The state government announced yesterday it would recruit 309 extra police by 2014, who would combine with the 301 officers attached to the current crime commuter unit to form the new command.

Premier Barry O’Farrell said the changes would improve security, with police trained to patrol in pairs compared to the groups of four or five transit officers needed.

‘‘Passenger safety is the number one concern of many people, particularly those that travel into the evening,’’ Mr O’Farrell said.

‘‘This will address that concern by ensuring that uniformed police officers with all the powers available to them are on our public transport system across all three transport modes.’’

But the NSW Rail Tram and Bus Union said the move was a cost-cutting measure and police may be called away to emergencies elsewhere leaving passengers vulnerable.

Police Commissioner Andrew Scipione said the new police would be added to the authorised strength of the force.

He said it was expected the new command officers would operate from three Sydney hubs, and three ‘‘satellite hubs’’ in the Illawarra, Central Coast and Newcastle.

Transport Minister Gladys Berejiklian said transit officers would be able to apply for the 150 remaining jobs, apply to become a police officer, request to be redeployed elsewhere in the transport network or apply for a voluntary redundancy.

Ms Berejiklian said the new arrangement would be ‘‘cost neutral’’ to the government.

Union NSW secretary Alex Claassens said previous governments had tried handing over transport security to police but the measure had failed.

Lake council orders end to backyard barbecue

Posted by admin on 20/08/2019
Posted in 南京桑拿网 

Fennell Bay’s Peter Buckley in his barbecue area the council has ordered be taken down.FENNELL Bay’s Peter Buckley loves his barbecue so much he is ready to spend $35,000 to keep it.
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That is the legal bill he is facing to fight Lake Macquarie City Council in the Land and Environment Court over an order to remove his barbecue and surrounding pergola.

‘‘I just love my barbecue,’’ Mr Buckley said.

‘‘It brings people together.’’

Mr Buckley said the council was seeking to ‘‘take away a lifestyle’’.

‘‘Come and watch the council wrecking ball if they come to demolish my barbie because I’ll be tied to it,’’ he said.

The Newcastle Herald reported on Saturday the council had ordered the demolition of a carport built by Matt McKinlay, of Barnsley, because it had been built ‘‘forward of the building line, is out of character with the streetscape and non-compliant with the Building Code of Australia’’.

Mr Buckley’s barbecue came to the council’s attention after Mr Buckley applied to build a new house on his Macquarie Road land.

He spent about $25,000 three years ago to build the stainless steel outdoor barbecue with a pergola, pavers and furniture on his land, which adjoins LT Creek.

A professional builder did the work, but did not gain council approval.

Mr Buckley said council staff asked him to retrospectively apply for a building certificate.

He spent $10,000 on a surveyor, engineer, draftsman and council fees to prepare the necessary documentation, but the council refused his application.

‘‘I got a phone call from council saying I had to pull it down because it was within the foreshore building line,’’ he said.

Mr Buckley said the council refused to supply documents that show the foreshore building line and referred him to the Land and Environment Court.

A council statement said the property was subject to a foreshore building line of 14metres.

A foreshore building line is a line set by planners on land fronting any bay, river, creek, lake, lagoon, harbour or ocean.

‘‘The pergola and a shed extension have been erected within that foreshore building line,’’ the statement said.

‘‘Foreshore development may only be carried out with development consent.’’

Mr Buckley said many other nearby residents had structures within the foreshore building line, including houses and ‘‘20 or so barbecue pergolas closer to the creek than mine’’.

Television engagement for Hunter couple

Posted by admin on 20/08/2019
Posted in 南京桑拿网 

ANSWER IS YES: Martin Speter surprises girlfriend Kayla Leatham with a proposal on The Morning Show yesterday.A PROPOSAL on television and a marriage ceremony were some of the romantic gestures made by Hunter residents on Valentine’s Day.
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Hunter Valley couple Kayla Leatham, 23, and Martin Speter, 24, became engaged on Seven’s The Morning Show.

Mr Speter, who has moved from Darwin to Singleton with the army, surprised his girlfriend of three years with a diamond ring.

Ms Leatham thought they had made the trip to Sydney to take part in a Valentine’s Day segment.

Mr Speter returned from Afghanistan midway through last year and the couple soon began talking about marriage.

‘‘I’ve been planning it for weeks. I had really played down Valentine’s Day this year because I wanted it to be a big surprise,’’ Mr Speter said.

Four couples tied the knot in low-key ceremonies at the NSW Registry of Births Deaths & Marriages at Hamilton.

Michelle Stumpp and Greg Ninness from Port Macquarie have been together six years and were married during their holiday break in Newcastle.

Amendments and marriage officer Kerrie Andrew said special dates such as 12/12/12 as well as Valentine’s Day and February 29 were proving popular for couples this year.

‘‘Some people want the simplicity of a registry wedding while others are trying to save money for a home,’’ she said.

The celebrant married the four couples at the Boulevard On Beaumont Hotel, next door to the registry office.

‘‘The registry goes to extra trouble to hire the Boulevard for couples and provide floral arrangements on Valentine’s Day,’’ she said.

It is estimated more than 100 couples in NSW took the plunge yesterday.

Valentine’s Day weddings in NSW were down on past years when the day had fallen on a weekend. About 286 couples got married on Valentine’s Day in 2010 – a Sunday – while 726 pairs married on February 14, 2009, which fell on a Saturday.

Flexible attraction

Posted by admin on 20/08/2019
Posted in 南京桑拿网 

TOPICS isn’t very handy. You’re on the wrong page for tips on fishing. Or welding. Or stencilling a bird on a greeting card.
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Nope. We don’t know our toolbox whatsit from our safety harness doovalacky. Which is why, when a web commenter weighed in on the Wallsend Presbyterian Church noticeboard, we turned to someone a bit more down-to-earth.

The church noticeboard, in case you missed it, declared, ‘‘Even tradies know you need both male and female joints to make a marriage’’.

The church’s session clerk Doug Smiley confirmed it was a dig at a proposal in Federal Parliament to legalise same-sex marriage.

‘‘God created man and woman to procreate children,’’ Mr Smiley added.

In the comments section in the web coverage, ‘‘Horse’’ hit back.

‘‘You can connect two male ends with a socket or two female ends with a nipple,’’ posted Horse. ‘‘Geez do some research.’’

Male ends. Female ends. Nipples. Who names these things?

We set off in search of a nipple.

It didn’t take long. We were shown a wall of them in a hardware behemoth in Kotara, by an employee who was no-nonsense personified.

(Sigh. We wish we were no-nonsense. We’re pretty much all nonsense.)

A socket, it turns out, can indeed connect two male bits. Likewise, a nipple connects two female bits. We parted with $5.95 and walked out with a nipple, and the knowledge the church noticeboard should technically be changed.

To something like, oh, we don’t know, ‘‘With a $5.95 adaptor, either male and male or female and female bits make a marriage’’.

Even Topics writers know that.

On our way back from the hardware store, we checked the noticeboard of St John’s Anglican Church at Cooks Hill.

The one that’s previously read ‘‘OMG’’ and ‘‘Share a Coke with a Christian’’.

It didn’t have anything about same-sex marriage.

‘‘Playgroup is back, Wednesday 10am.’’

TRY THIS: Cupcake Espresso

Posted by admin on 22/07/2019
Posted in 南京桑拿网 

Cupcake Espresso. Picture by Jonathan CarrollTime for quick bite, sweets
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Address: Shop 2, 38 Bolton Street, Newcastle

Open: 8am to 5pm, Monday to Friday, and 10am to 2pm Saturdays

Phone: 49291990

Website: cupcakeespresso南京夜网.au

Owned by: Adriana Daley

ROW upon row of colourful cupcakes captivate customers who enter Cupcake Espresso, so much so that the cafe’s savoury menu is often overlooked.

Lunch is on the menu at Cupcake Espresso, in the form of wraps and pasta – tailor-made for workers on the run.

There are at least 16 different cupcake flavours on offer at any given time, with 15 permanent flavour options and others making surprise appearances.

The shop’s owners are hoping to open another Cupcake Espresso on Tudor Street, Hamilton early next month.

Wraps and sandwiches (all $7.90): New York rare roast beef, caramelised onion, baby spinach and aioli on olive and rosemary sourdough or wrap; chicken caesar wrap; roasted turkey breast, cranberry, Tasmanian brie and baby spinach on soy and linseed sourdough; roasted turkey breast, cranberry, Tasmanian brie and baby spinach wrap; chicken breast, shortcut bacon, avocado and aioli on olive and rosemary sourdough; chicken breast, shortcut bacon, avocado and aioli wrap; chicken breast, basil pesto mayonaise, sundried tomato and baby spinach on olive and rosemary sourdough.

Pastas (all $8.90): vegetable lasagne; spinach and ricotta cannelloni; beef tortellini in boscaiola sauce; ricotta ravioli in mushroom, sun-dried tomato pesto and cream sauce; chicken half moon in tomato and cream sauce.

Cupcakes: Banana; blueberry; white chocolate (GF); strawberries and cream (GF); chocolate orange (GF); apple pie; banana toffee; pineapple and coconut; triple chocolate; vanilla bean; salted caramel; raspberry white chocolate; peppermint chocolate; hazelnut chocolate; Turkish delight; lemon meringue; lemon; peanut butter; chocolate; cherry ripe (GF).

Macarons: Chocolate; raspberry cream; passionfruit; strawberry; chocolate mint; salted caramel; coconut rough; vanilla bean; hazelnut.

The magic of fresh pasta is well within reach

Posted by admin on 22/07/2019
Posted in 南京桑拿网 

KNEAD TO KNOW: Reporter Nathalie Craig and Mark Hankinson learn the basics of pasta-making at Sandalyns vineyard in the Hunter Valley.WHEN she was five years old, Luciana Sampogna’s nonna told her ‘‘Lucia, here in Emilia, if you do not know how to make pasta when you turn eight you will not find a husband’’. And perhaps her nonna was right: in Sampogna’s book she reveals that it was her ‘‘pici’’ pasta – made by rolling dough made from flour and water between the thumb and index finger – that won over the heart of her husband.
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Now pasta is a big part of Italian-born Luciana Sampogna’s life: she runs the Sydney-based cooking school Cucina Italiana and is author of the cookbook Light of Lucia: A celebration of Italian life, love & food.

As with many Italian women, some of her earliest memories rest with the age-old wisdom of her nonna unlocking the secrets of making the best fresh pasta.

While pasta is, unromantically, simply the Italian word for paste or dough, this basic ingredient is loved throughout the world.

Pasta has great versatility: it’s made in an abundance of shapes, sizes and textures and it marries perfectly with vegetables, herbs, cheeses, meats and seafood.

It can be transformed into one of the fastest meals – dried pasta placed in boiling water takes barely 10 minutes to cook – yet there’s something deeply enticing about the idea of home-made pasta.

Some may have tried making fresh pasta with varying degrees of success and failure.

My own first attempt resulted in dough that was pale, flimsy and full of holes, the pasta itself barely edible.

There’s no denying that there’s an art to it, but is it all that hard once you get the hang of it?

‘‘Like most things in life, it’s easy once you know how,’’ said chef Caiman Rea, who runs a Tuscan-style pasta course at Sandalyns vineyard in the Hunter Valley.

Mario D’Intino, from Newcastle, who grew up in the Abruzzo region in Italy and regularly makes pasta, agrees.

‘‘The first time it’s hard but then it becomes easier each time,’’ he said.

Pasta-making has become a ritual for D’Intino since his retirement. He even dons a chef hat each time he makes it.

‘‘Pasta is a hallmark for every occasion in our family,’’ said his granddaughter, Erin Cummings.

The secret to making successful fresh pasta seems to rest in the adage ‘‘practice makes perfect’’, but what are the best ingredients to use? There’s no simple answer as Italian cooking differs from region to region.

Sampogna explains in her book that in the Emilia-Romagna region, of which Bologna is capital, pasta has only two ingredients, egg and flour, yet further north in the region of Piedmont they may add white wine to the dough, while in Tuscany they add olive oil.

In Rea’s classes, he uses semolina and duck egg but tells his students that 00 flour and chook eggs can be used in place of these ingredients.

D’Intino believes any sort of plain flour will do and that an egg should be added for each person. ‘‘I don’t measure my flour, I just see how much flour the eggs will take,’’ he said.

Rea also measures by feel but says if looking for an approximate measurement, around 100 grams of flour to one egg is about right. This amount may vary slightly, depending on the humidity in the air and the size of the egg. Ingredients can be mixed together by hand on a clean bench or in a bowl. One universal truth is that the right texture of the dough is crucial. But what should it feel like? ‘‘You learn the feeling,’’ explains D’Intino.

Rea tells his students to aim for a texture similar to that of playdough.

Pasta-making requires patience, particularly in the process of kneading the dough.

‘‘If you do not knead it properly, you cannot develop the gluten … which gives it elasticity, and therefore no matter how long you cook the pasta, it will remain hard,’’ advises Sampogna’s nonna.

It’s important to keep your hands dry during the process to avoid sticky dough. This can be done by sprinkling your hands with flour.

Sampogna kneads her dough for about six to 10 minutes, advising not to work it for much longer or the pasta will be too soft. The dough should be rested for 30 to 60 minutes to let the gluten settle. Next it’s time for the smooth, well-worked dough to be broken into two balls and flattened by hand. The pasta machine should then be turned to the widest setting, then each slab of dough put through the machine, shaping it almost the same width as the rollers.

Let the dough run through on this setting three or four times, resting it on the back of your wrist as it rolls out of the machine.

The dough can be run through until it reaches the smallest setting on your machine although some types of pasta, such as fettuccine, work well with slightly thicker dough.

‘‘The thickness of the pasta, that’s just a personal preference. Some people like it very thin and others like it a bit more gutsy,’’ Rea said. Once you have made it this far and still have intact pasta sheets, there’s a good chance you will have a tasty finished product.

‘‘Once you know how to make the slab of pasta, you can then make all types,’’ D’Intino said.

Pasta machines often have fettuccine and spaghetti settings and other varieties can be crafted by hand or with stamps and cutters.

After allowing your pasta to dry for about half an hour it’s time to put it in a pot of boiling water and wait until it floats to the top; this should only take a few minutes.

The result should be silky, fresh egg pasta. If not, don’t give up, it will come with practice. ‘‘After growing up eating Nonna’s pasta, I’m a pasta snob. Nothing beats home-made pasta,’’ Cummings said.

There’s something magic about well-made, fresh pasta.

As Sampogna’s nonna says: ‘‘Good pasta can take you many places. It can win hearts too’’.

See today’s Good Taste for some delicious pasta recipes.

Life after children

Posted by admin on 22/07/2019
Posted in 南京桑拿网 

Almost 30 years ago my wife and I decided to go camping at the end of each year to create a family tradition, and we have done just that. But this year something was different and it took us a while to work it out.
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The holiday seemed a bit empty, a bit pointless, and after a few days we realised that it was the first camping holiday without children. Well, without dependent children – our 16-year-old son was with us but he didn’t need to be entertained or even supervised by us, with the result that for the first time we weren’t building our day around children. We didn’t rise to meet the needs of children, we didn’t need to do things to keep them occupied and entertained, we weren’t keeping track of children, watching out for them, dealing with the spats and crises and outbreaks that dot a family day. And, I suppose, we weren’t meeting the parents of other children.

Every year we’ve traipsed loaded with towels, bags and surf paraphernalia to the beach and a couple of hours later we’ve dragged ourselves back over the hot dunes to the camp, but not this year. Indeed, we didn’t go to the beach once!

Yes, camping seemed to be a bit pointless. Is this life after children?

Of course life will change when children leave the home, and in our case four of the five have left already. That has been a gradual change, made the less stark by occasional extended returns, whereas the holidaying change seemed sudden.

The big changes at home have been the elimination of noise, the huge reduction in time spent ferrying children about, and the subsiding of the bustle and busyness that fills a house of children. More time, I suppose, for parents, who hope one day to be grandparents, but time to do what? How have you handled, or will you handle, the change in your life when children fly the coop?

Former Jolly Roger Hotel marked for demolition

Posted by admin on 22/07/2019
Posted in 南京桑拿网 

DEMOLITION: Nightlife no longer.ONCE an icon of the city’s nightlife, now one of Newcastle’s worst eyesores, the former Jolly Roger Hotel has been formally marked for demolition.
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Newcastle City Council has advised owners it intends to serve a demolition order for the buildings at the old Jolly Roger site, which includes the former Hunter Village shopping arcade stretching between King and Hunter streets.

The site is approved for a retirement complex, including a 17-storey tower, but the group behind the proposal revised its plans late last year.

Hunter King Developments wants to convert the site in the heart of the Civic precinct into a 265-unit residential complex.

In June last year, Chris Chapman from Hunter King Developments said the site could be cleared and construction could begin by the end of 2011 if the project was supported by the council.

Mr Chapman said yesterday he was still waiting on approval from the council, which he hoped would come within the next three to four weeks.

‘‘I’ve got a firm quote to demolish the site and fence it,’’ Mr Chapman said.

‘‘We can be on site bowling it over within eight weeks of getting the DA approval.’’

Since closing, the hotel has become one of Newcastle’s ugliest and most maligned sites.

The council said it had received and investigated a number of complaints about the condition of buildings at the Jolly Roger site since October 2007.

The site has been used as a haven for squatters, boarded up several times, and is a magnet for vandals and arson attacks.

‘‘The condition of the buildings has deteriorated significantly over this time as a result of continuing vandalism, including arson, and from the partial demolition of the building,’’ a council spokeswoman said.

Newcastle’s billion-dollar building boom

Posted by admin on 22/07/2019
Posted in 南京桑拿网 

The former Star HotelNEWCASTLE’S billion-dollar building boom is showing new signs of life, but developers and governments continue to stall on more than a dozen CBD projects that would revitalise some of the city’s most embarrassing sites.
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A Newcastle Herald investigation has found at least 16 key CBD sites sitting idle despite being approved or earmarked for redevelopment.

The owners of three of those sites have flagged or lodged new development plans in recent months.

The latest application tabled with Newcastle City Council aims to transform the former Tattersalls Club and Surf City nightclub site on Watt Street into a $24.6 million nine-storey unit complex.

A council decision on plans for a 265-unit development at the former Jolly Roger Hotel and Hunter Village Arcade site is expected next month.

Developer Keith Stronach revealed last week he would invest up to $100 million to redevelop the remaining sections of the former Royal Newcastle Hospital site.

But while pockets of the city are moving forward, elsewhere plans have been left on the shelf.

They include the Legacy House site in Bolton Street, which developer Jeff McCloy has listed for sale.

The Legacy House site has approval for apartments, commercial space and car parking.

Mr McCloy said yesterday he was still looking at options for the site, but said conditions in the city were not conducive to investment.

‘‘I’m not sure what to do with [the Legacy House site] yet,’’ Mr McCloy said.

‘‘We’re waiting on some other progress [in the city] with GPT and the rail line.

‘‘If you talk to commercial builders there’s not much work in the town.’’

Other shelved developments include the now-derelict Star Hotel, which has approval for 12 storeys but has been listed for sale, on and off, since 2006.

Receivers for businessman Con Constantine have also put on the market a massive ‘‘gateway development’’ site in Newcastle West, including the former S&W Miller warehouse and Newcastle Region Museum.

The NSW Government has not announced any plans for the Empire Hotel site, a year after the old building was demolished, and a decision on the former Post Office building is eagerly awaited.

One possible reason for the stalled progress of many projects is uncertainty surrounding mine subsidence that would prevent large-scale development on some city sites.

Long-awaited subsidence maps showing potential development sites are expected to be released in the coming months.

Hunter Business Chamber chief executive Kristen Keegan said people would not invest in uncertain conditions. ‘‘In terms of the Newcastle CBD it’s all about creating the right investment climate,’’ Ms Keegan said.

She said barriers to investment included concerns about mine subsidence, planning regulations and the rail line.

Developer Chris Chapman, who is behind the Jolly Roger plans and the recently completed Grand Central Apartments, told the Newcastle Herald last month that residential plans were viable because there was growing demand in the CBD for affordable unit accommodation.

The development application for the Tattersalls Club site shows plans for 56 units and ground floor commercial space.

The site has an approved development application, but owner Chrysalis Holdings has asked for an additional floor.

‘‘The proposed development will respond sympathetically to the desired future city fabric and rather than fragmenting Newcastle’s character, it will provide a benchmark for future redevelopment in this part of Watt Street,’’ the application said.