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S50 GEM DEC-2017

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04 <strong>DEC</strong>EMBER <strong>2017</strong> The Great Eastern Mail<br />

mail<br />

the great eastern<br />

Bairnsdale • PaynesvilLe • Lakes Entrance • Metung<br />

Where Community Matters<br />

Letter box delivery to:<br />

Bairnsdale, Paynesville,<br />

Lakes Entrance and surrounds<br />

Publisher:<br />

Holst Advertising<br />

Display Advertising:<br />

John 0414 597 422<br />

Rick Holst 0413 278 422<br />

Office 9686 0858<br />

Advertising and Editorial material:<br />

matt@holstadvertising.com<br />

Have a story you think needs<br />

telling? Contact Rick or John on<br />

the above phone numbers.<br />

Heather Bryant, Marion Holding and<br />

Rosalie Coutts, all grand nieces of<br />

Albert Reginald Howlett. The wreath<br />

for Albert which they presented was<br />

in the blue and yellow colours of the<br />

8th Light Horse Regiment.<br />

The events of the charge at<br />

Beersheba remembered,<br />

100 years on<br />

The 100th anniversary of the<br />

famous charge of the Australian<br />

Light Horse was commemorated<br />

recently.<br />

The small village of Metung<br />

has a significant connection to the<br />

events on that day. John Cyril Bell,<br />

Joseph Clarence Bull and Albert<br />

Reginald Howlett were three local<br />

young men present on the day of<br />

the charge.<br />

After the Beersheba wells<br />

had been captured and as the<br />

light was fading, Major General<br />

Harry Chauvel summoned the 8th<br />

Regiment to assemble and to await<br />

his further orders.<br />

Joe Bull wrote in his diary of a<br />

lone German plane that flew over the<br />

assembled regiment and dropped<br />

four bombs, instantly killing four<br />

men and 24 horses. Many more<br />

were wounded, including Lt.Col.<br />

Leslie Maygar and trooper Howlett<br />

who both consequently died from<br />

their severe injuries.<br />

Leslie Maygar, who was a<br />

Victoria Cross recipient, was also<br />

the commander of the last 40 men<br />

to complete the evacuation of<br />

Gallipoli. Albert survived for 10<br />

days, but lost his brave fight on<br />

November 10, Remembrance Day<br />

eve.<br />

Joe Bull and John Bell survived<br />

the bombing and the war and<br />

eventually returned safely to<br />

settle and work in Metung. John<br />

eventually married Ivy Howlett,<br />

Albert’s younger sister.<br />

A large group of Albert’s<br />

relatives gathered in Metung on<br />

Remembrance Day to acknowledge<br />

the events and his sacrifice<br />

exactly100 years later.<br />

The following morning many<br />

also attended St Johns, Metung<br />

where Albert is listed on the Honour<br />

Board.<br />

Two other members of the<br />

Howlett family, Loch (Milne Bay)<br />

and Tom (El Alamein) were also<br />

remembered and a wreath presented<br />

in their honour. It was the 75th<br />

anniversary of them both losing<br />

their lives in World War Two.<br />

Lest we forget.<br />

Sales Consultant<br />

Part Time<br />

The Great Eastern Mail requires an<br />

enthusiastic and capable part time<br />

Sales Consultant. Envisaging 2 – 3 days<br />

per week. Previous Sales experience<br />

required, preferably in Media, but not<br />

essential. Good people skills<br />

a necessity.<br />

Applications to: Rick Holst.<br />

rick@holstadvertising.com<br />

Recipe Grandma Eleni’s Rice, Sultana and Pine Nut Christmas Stuffing<br />

Ingredients<br />

125g butter<br />

2 medium-sized onions, chopped<br />

2 cloves garlic, thinly sliced<br />

¾ cup medium-grain rice<br />

½ cup toasted pine nuts<br />

½ cup sultanas<br />

1 teaspoon ground cinnamon<br />

¼ teaspoon ground cloves<br />

½ cup (125ml) sweet red wine<br />

1½ cups (125ml) chicken stock<br />

salt and freshly ground black pepper<br />

Courtesy of Yvonne Kaponis<br />

Method<br />

Heat butter in a saucepan over medium heat, add<br />

onion and garlic, increase heat to high and cook,<br />

stirring, until onions have a very dark, rich colour —<br />

be careful they don’t burn. Add rice, nuts, sultanas,<br />

spices, red wine and stock, and season with salt<br />

and pepper. Bring to the boil, stirring continuously,<br />

then reduce heat and simmer for 10 minutes. Turn<br />

off heat, cover and set aside for 30 minutes. The<br />

rice should be soft and the stuffing a rich brown<br />

colour. Check seasoning.<br />

This stuffing can be used for chicken, lamb or<br />

vegetables. It can also be used as a side dish.<br />

Picture: ingimage<br />

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