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Kings swim centres are open all year round for quality learn to swim
classes. We have been making children from three months of age "safer-
faster" for over 30 years. We are committed to fast tracking parents' water
safety and life-saving needs for their children.
At Kings, we believe learning to swim is an education not a sport.
Our sequential curriculum and "Kings level" program has experienced
Experience the difference that the Kings program can make for your child.
Call now for a free introductory lesson!
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"I've been in swimming all my life, believe me I've seen it all
and Kings is the best learn to swim program there is."
- Bill Sweetenham AM 5 times Olympic Head Coach.
"The Kings brand leads the industry in swimming education..."
- Duncan Armstrong OAM Olympic Gold Medallist.
9 - Tuesday, November 4, 2014
Secret to success is care
Alan Matthews, and Callum Hogan of Southlands Quality Meats in Mawson display their
award-winning traditional Australian pork sausage.
Photo: Matt Bedford
Busting cooking myths and
sausages are two things butcher
Alan Matthews does best.
His traditional Australian
pork sausages were recently
awarded second place in the
2014 Australian Meat Industry
Council NSW / ACT awards.
But don t even think about
pricking holes in them before
you throw them on the barbie.
"Please don t poke any holes
in them," Mr Matthews begs.
"What we put in there, we
want everything to stay in
there. We recommend it with
all our sausages."
The trick is to cook the
sausages on low to moderate
heat on the barbecue, in a pan
or in the oven.
"If you put them on a red hot
pan, you ll lose flavour.
When you turn them you
can break the casing and that s
the same as jabbing a hole in
it, Mr Matthews said.
If you break the casing you
lose the flavour and your
sausages aren t as good."
Mr Matthews tricks of the
trade come from 37 years
experience as a butcher.
He said at any one time,
Mawson s Southland Quality
Meats would have up to 15
flavours of sausages.
"The Australian pork
sausage is very popular, Mr
We sell up towards 45 kilos
a week (about 450 sausages),
and we usually run out."
In the ACT division at the
recent Sausage King awards,
Mr Matthews also took out the
Australian lamb open class
with his lamb kofta flavour and
the gourmet open class with his
steak and caramelised onion
The butcher said the secret
to his success was to make his
smallgoods with care.
"For the traditional pork
sausage, to make a good one
you must use all female pork;
they must be made with care
and with the perfect
ingredients, and natural
casings, he said.
It s just pork and herbs and
Mr Matthews said he had
been using the recipe for the
last 25 years and his customers
"We also come up with new
ideas all the time, he said.
Customers get bored with
the same old flavours so we
change it round and try
Bushfire survival plan app now available
Canberrans can now assess their bushfire risk
and plan for an emergency on their smartphones
Emergency Services Minister Simon Corbell
launched a new app called MyFirePlan, which
guides users through the process of filling out a
bushfire survival plan.
He said completing such a plan was the most
important thing Canberrans could do to get
ready for the bushfire season this summer.
"Experience from many bushfires throughout
Australia has taught us that having a plan and
enacting it before or when a fire starts is a key
factor in keeping safe and reducing the impact
on households," he said.
The app helps people assess their bushfire
risk, provides a checklist of tasks to do when
preparing property and recommends what peo-
ple should include in emergency survival kits.
It can also help Canberrans decide whether to
stay and defend or leave early during a bushfire.
It is available for download on smartphone or
tablet through the Apple or Android app stores.
For more information, visit: esa.act.gov.au.
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