CHRISTMAS is just around the corner and while there is plenty to choose from on our beautiful Eastern Shore, you must book.

Here are some possibilities:

Foreshore Tavern, Lauderdale: (6248 6404): It is open for lunch on Christmas Day and the cost is $80 for adults.

Beltana, Lindisfarne (6243 8677): The Beltana’s Dining room reopens this month with much fanfare! It will be open for lunch on Christmas Day – the best views of the River Derwent, Mt Wellington and the Bridge.

Lindisfarne Motor Inn (6243 8666): It’s open on Christmas Day with a special three-course table service (and special homemade mince pies) all for $60 per person.

Mornington Hotel: (6244 3855): It is open for Christmas Lunch.

Shoreline Hotel: (6247 9504): It is fully booked on Christmas Day, however it is open on New Year’s Eve.

And for you Christmas beverage supplies, don’t forget all of the great specials at the Midway Point Tavern.  There are always specials on offer but a trip to the Tavern before Christmas will be worth your while in savings for the festive season.

ONYX BAR, Wrest Point Hotel 6221 1888

Tapas and pizza at Onyx at Wrest Point.

FIRST of all a big thank you to the person who dropped in a copy of the new tapas and pizza menu from Onyx to my letter box at home.

The Caesar Queen and I decided to have a look at it on a Friday last month and were very pleasantly surprised. First of all, the Onyx Bar is a gem.  It sits perched over the water looking across to the Eastern Shore and you can see beautiful Blundstone Arena, Bellerive. At lunch times for some weird reason it is very quiet so you can order your lunch and it appears very quickly. To the new menu. We  ordered the traditional three dips with bread (tomato, olive tapenade, and the basil), fresh green asparagus rolled in smoked salmon, and a pizza with a topping of roasted baby beetroot, caramelised onions, butternut pumpkin and cheese. Delicious!

With two drinks the total bill was $20 each. We couldn’t finish it all but it was extremely enjoyable especially the asparagus rolled in smoked salmon.

Happenings around town

Environs

I HAVEN’T been to it yet, however Mrs Jones went to Environs and had a wonderful meal. Environs is located in the former Mummy’s Cafe building in Battery Point which is a tremendous space.

Prossers in Sandy Bay

Prossers is an icon in Sandy Bay and has recently reopened after major refurbishments. ESS editor went to the soft opening and was delighted with what she saw.  Ingrid said that while it had not lost its ambience nor its food quality, Prossers’ extensions and the great new addition of a balcony looking out of the Derwent  have added enormously to the Prossers’ experience.  The menu has been tweaked but many of the old favourites are still there. Make sure you put it in the diary for a visit soon.

WURSTHAUS Christmas Catalogue is now on line at www.wursthauskitchen.com.au

We have had some smashing Christmas hams over the years and they are fantastic.

SLOW FOOD Hobart’s Terra Madre brunch will be at The Stackings, Peppermint Bay. Inquiries to 6228 0112.

Other news

THE Hospitality person of the year for 2011 is Scott Hind, who is bottleshop manager at the Beltana Hotel.

Scott is a tremendous worker, goes out of his way to help people, and knows  his way around the bottle shop.

Always ready with a smile to greet you at the door and if you need help with purchases they are carried to your car – great service.

Premier Lara Giddings said the new lights had been made possible thanks to a grant of $16,555 through Sport and Recreation Tasmania’s 2011 major grants program.

From left, Tony Blom club coach, Premier Lara Giddings and club president, Chris McKenzie.

“The Government was delighted to work with the Geilston Bay Tennis Club to provide Tasmanians with access to quality sporting infrastructure,” Ms Giddings said.

“The club provides valuable sport and active recreation opportunities for the Geilston Bay community, but playing time is currently limited to daylight hours.

“This grant will enable the installation of lights on the club’s number six court, allowing increased court time on the number six court and adjacent number five court.”

Ms Giddings said the upgrade to level access courts will further help the club cater for the needs of players with a disability, as well as older players.

“The State Government places a high degree of importance on providing the people of Tasmania with high-quality sport and recreation facilities,” Ms Giddings said.

“Equally important is our commitment to making Tasmanian sport inclusive with options for active participation available for all.”

The grant is one of 18 made from Sport and Recreation Tasmania’s 2011 major grants program, which is funded by the State Government’s Community Support Levy.

A full list of grants is available on the Sport and Recreation Tasmania website at www.sportandrecreation.tas.gov.au www.sportandrecreation.tas.gov.au

The school received $2.1 million under the Federal Government’s Building the Education Revolution program to undertake major upgrades to early childhood areas, outdoor areas, the school Hall and a number of classrooms.

School students celebrate with music the opening of their new facility .Three members of the guitar group were part of a rousing rendition of Proud Mary to entertain the audience after the unveiling of the plaque.

Federal member for Franklin Julie Collins congratulated the School on their new facilities and spoke of the benefits to both the school and local community.

“It has been fantastic to see principal, school staff, parents and tradespeople working together to deliver this important project for the Lindisfarne North School community,” Ms Collins said.

The upgrades to Lindisfarne North mean that staff and students are now able to make use of brand new facilities designed for 21st century learning.

THE Pines Landscape and Garden Supplies has recently welcomed on board its new resident ‘green thumb’ and expert horticulturist Sharon Sloane.

Sharon was hired following the unfortunate departure of The Pine’s former horticulturalist Rohan Zilm, who had to return to the mainland due to family commitments.

The Pines Landscape and Garden Supplies at Cambridge.

Originally from England and then living and working in NSW, Sharon has now resided in Tasmania for about 18 years. During this time she has worked at various garden centres and lists a strawberry farm as among her places of vocation.

The gardening guru brings twelve years of solid horticultural experience to her position at The Pines, which comprises the management of the on-site nursery and the ordering and buying of products.

“I only started two weeks ago but I can honestly say, I’m really enjoying every minute of it,” Sharon said.

“There’s no other job that combines my passion for plants with my love of discussing with customers their gardens and determining what products suit their needs.”

Sharon said she ensures no customer leaves the Centre without receiving the right information and guidance upon consultation.

“I’m very dedicated to my role and always follow up on inquiries. I’m not happy unless the customer is satisfied and inspired,” she said.

“It is always rewarding to have past customers come back into the store to thank you for your advice and creative solutions.”

The Pines has a full range of products in stock including barks, manures, decorative rocks, gravels, limes and loams. The Centre also stocks a large volume of straws, bag products and shaving for horse bedding, and now accepts green waste on-site.

“With summer on its way, we’re specialising in products that are hardy and colourful for the eastern shore, specifically in vegetable and plant needs,” Sharon said.

She said the premium veggie mix and garden conditioner are currently in high demand, as well as the corrugated veggie-beds and the ever-popular Adbri range of bricks and pavers.

“However, our most sought-after product coming into the warmer months are our fantastic decorative gravels and coloured pine-bark, available in black as well as ruby red.

“Pared with green plants or against a white wall, these are a really fun way to make your garden-bed pop!”

And to celebrate the beginning of the festive season, The Pines has plenty of in-store specials for all customers to take advantage of.

“Our current special is half-price-off all chicken manure – either bagged or bulk. We are also giving away a free punnet of seedlings with every scoop of veggie-mix purchased,” Sharon said.

“And not to forget ‘senior’s day’ every Wednesday, where we offer 10 per cent off most garden and landscape supplies.”

The Pines Landscape and Garden Supplies is located at 131 Pittwater Road in Cambridge.

The Pines is open seven days and delivers to all areas. For further information contact the friendly staff by phoning 6248 4994.

Noel, Carol and all the staff at The Pines would like to wish their valued customers a safe and happy festive season.

Throughout November and December, Bunnings Rosny Park is raising awareness and much-needed funds for The Salvation Army.

The Bunnings team along with members of the Salvation Army helping to spread the festive cheer.

Eastern Shore residents can show their support by making a donation to help the Salvos continue to deliver Christmas cheer to people who are doing it tough this holiday season.

Captain Craig Wood said the support of Bunnings team members and customers can help make this Christmas more comfortable for families in need.

“Donations raised over the Christmas period are absolutely vital for The Salvation Army, as it enables us to give that little bit extra during a time of year that is difficult for many people. The funds will allow us to not only provide food parcels for families but also assist us in our ongoing support of those in need.

“With the support of the local community, we will be able to give hope to many families in need this Christmas and to remind people that The Salvation Army is here all year round” said Bunnings Rosny Park store manager Todd Perkins.

The Salvation Army helps more than one million people every year, and more than 300,000 during the Christmas season.

WHEN: Throughout December

WHERE: Bunnings, Rosny Park, 1 Ross Avenue, Phone: 6282 1000

The report recommends that the present cities of Hobart, Glenorchy and urban Clarence and the urban part of Kingborough be merged with Brighton to form a single Council.

Clarence Council has resolved to seek further information before making a judgement on whether or not to support the proposal.

The report claimed significant efficiencies could be achieved by the merger.

However Mayor of Clarence Doug Chipman said it would be inappropriate for Council to state a strong position for or against amalgamations on behalf of its residents with the limited amount of information currently at hand.

“Council wants to ensure that prior to making a judgement in respect of the proposal that Council and our community are first fully informed of the implications,” Ald Chipman said.

The May 2011 report Consolidation in Local Government: A Fresh Look published by the Australian Centre of Excellence for Local Government highlighted that disruption, transition costs, weakening of local democracy, loss of local identity and employment need to be weighted in any strategic approach to reform.  It said there was little evidence that amalgamation would automatically yield substantial economies of scale.

“We are certainly not willing to present an outright position one way or the other until all the advantages as well as the disadvantages are understood by our stakeholders,” Ald Chipman said.

“We hope that a steering committee can be established that includes the five affected Councils to oversee this analysis. It is important that any decision by Clarence be based on well researched information that is clearly understood.”

Ald Chipman said that Clarence would also consult with the people of Clarence before any decision was made.

“We want to be able to present our residents with a real choice based on what the changes will really mean to them financially and socially, not a choice based on hype and campaigning,” he said.

“Council will progress this issue and seek to engage with the other four nominated Councils to explore the real implications of the STCA report.”

The works will include the design, supply and installation of new lighting in line with Australian standards, allowing local sporting teams and individuals to enjoy and train on the grounds after daylight.They will also increase the capacity for locals to use the grounds during the winter months, enabling more games to be played each season and encouraging more participation in winter sports.

The Football Federation of Tasmania will be able to schedule more night games with Nelson United Football Club as will the Eastern Suburbs Rugby Union Football Club, including a popular Friday night slot that has the potential to draw crowds.

By increasing the number of games, Council is also enabling increased participation, as local sides can create more teams.

Council is progressively upgrading sportsground lighting throughout the City, which is being rolled out in conjunction with a wider program to provide modernised, change room facilities with disabled access at various sporting grounds in Clarence.

Further to this, Council is improving sportsground drainage at various recreational facilities, including the recent drainage works conducted at Geilston Bay sportsfield.

The works are part of Council’s commitment to promoting physical activity in the community and providing safe recreational facilities, which are highly rated by Clarence’s sports clubs as well as by their opponents who regularly use them.

For more tasty beef barbecue recipe ideas, visit www.themainmeal.com.au.

* Survey conducted among 1002 Australians online by Pure Profile in August 2011.

Succulent barbecued steak sandwich

Eight thin beef sirloin steaks or scotch fillet steaks Oil Sea salt Ground pepper 1 tbsp chopped dried rosemary leaves or dried oregano Juice from 1 lemon or lime 2 red onions, halved and sliced 1 Lebanese cucumber, peeled and chopped 1 medium tomato, chopped A few basil leaves 4 pieces of Turkish bread, split and toasted

Brush the beef steaks lightly with oil, season with a little salt and pepper and rub with rosemary. Preheat the barbecue to hot before adding the beef steaks.

Cook the beef steaks on one side until the first sign of moisture appears. Turn the beef steaks once only. Test the beef steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Brush the beef steaks with a little lemon or lime juice to prevent the herb and spice rub burning as the beef steaks cook.

Remove the beef steaks from the heat, loosely cover them with foil and allow to rest for two to four minutes before serving. While the beef steaks rest, barbecue the onion until it’s soft. Combine the cucumber, tomato and basil leaves into a salad.

Serve the beef steaks on the toasted Turkish bread with barbecued onions and the salad.

Mouth-watering barbecued beef burger with three tomato relish

500g beef mince 2 tbsp water 1/4 cup tomato sauce 2 tbsp finely chopped parsley or chives Oil 2 small tomatoes, finely chopped 6 yellow tear drop tomatoes, finely chopped 6 sun-dried tomatoes, chopped 1-2 jalapeno chillies, chopped (optional) 1/2 tsp ground cumin Juice from 1 lime Halved rolls and lettuce leaves to serve

Combine the beef mince, water, tomato sauce and parsley. Mix the ingredients lightly and shape into four beef burger patties.

Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush or spray the beef patties with oil. Add the beef patties to the barbecue or pan and after 1-2 minutes lower the heat to moderate.

Cook the beef patties for 6-7 minutes on each side or until thoroughly cooked, turning once only. While the beef patties are cooking combine the tomatoes, chillies, cumin and lime juice to create the tomato relish.

To serve, place lettuce on the rolls, add the beef patties and add a spoon of tomato relish to each. Salivating sweet chilli, soy and sesame beef ribs

10-12 beef short ribs 1/2 cup sweet chilli sauce 1/4 cup tomato sauce 1/4 cup soy sauce 3 cloves garlic, crushed 1 tbsp fresh grated ginger 2 tbsp sesame seeds, toasted

Place the beef ribs in a large saucepan and cover them with water. Bring the saucepan slowly to simmering point over a low heat. Allow the beef ribs to simmer gently, ensuring that they are partially covered for one hour.

Remove the beef ribs from the water and mix them with the combined sweet chilli sauce, tomato sauce, soy sauce, garlic and ginger. Allow the beef ribs to stand for 30 minutes or marinate overnight.

Barbecue the beef ribs over a moderate heat for 10-12 minutes, turning them often. Baste the beef ribs with marinade until they are golden brown.

Serve the beef ribs sprinkled with toasted sesame seeds.

GILBY’S AT GEILSTON BAY 314 East Derwent Hwy Geilston Bay 6243 4955

THE Silver Hammer and I went to a new restaurant at Geilston Bay opposite the High School last month. You won’t miss it – it has huge sails along the front. It has a large car park out the back, it’s licensed, and the service is quick. It’s only been opened a short time, but for such a big space it was busy.  We spent a while pouring over the extensive menu while enjoying a glass of French champagne ($7.50). We decided to start with the antipasto platter ($16.50 – more then enough for two). It arrived with some nice bread, pancetta, cheese, stuffed baby peppers, melon,  olives, ham and salamis. It’s good to see vegetarian meals on a menu at any time and the restaurant has three different pasta dishes (ricotta and spinach ravioli, vegetarian lasagna and penne al funghi). However I love prawns, so I decided on the garlic prawns risotto entree for my main  ($15) which had some beaut king prawns. The Silver Hammer decided on  the Scaloppini Bianca (veal   in cream and white wine). This was the only disappointment of the whole meal – the poor veal had been over-floured and had suffered. Everything else was terrific. There’s a choice of vegies or salad to  go with your main ($25.00). You can also order side dishes – garden salad $6.50, chips $8, or vegetables $6.50.

There was a choice of seven desserts  but we decided to share the vanilla bean panna cotta with a berry compote ($11) which received the A plus of the meal. It was delicious. There is a limited children’s menu (all $9). Like most restaurants these days there is the one bill per table rule. And for those who like meat, there’s eye fillet, scotch fillet and lamb fillets to choose from.

HEAT Lindisfarne Village, 189 A Derwent Avenue 6243 6440

www.heatpizza.com.au

LAST month I neglected Heat’s special extras. You can also order nachos, woodfired wedges, and buffalo wings. They deliver to your home from Wednesday to Sunday from 6pm

TASMANIA GOLF CLUB, 1420 Tasmania Highway, Barilla Bay 6248 5098

DINNERS are now available from Wednesday to Saturday from 5.30pm and you can have breakfast to lunch from 9.30am and you don’t have to be a golfer! It is recommended you book. The golf club has smashing views and you can watch the next Greg Norman hacking around the course.

Avocado and asparagus are everywhere at the moment and at a really good price. Check out your local vegetable shop. Avocados on toast make a nutritious breakfast, and asparagus, steamed and adding a shot of lemon, are great for dinner. If you want to be totally indulgent, make a fresh salad of chopped raw asparagus, chopped avocado, lettuce, baby grape tomatoes, finely sliced spring onions, fresh basil and a dressing of vinaigrette and that is really worth the effort – a fulfilling lunch and healthy to boot.

The fitness industry ahs gone through significant change over the past 20 years and this change has been mainly in the  training and registration of fitness professionals and a diversification of fitness models to specialise in small segments. The industry is also no longer just a gym with equipment, but a place where the skills and knowledge of the staff  are the most important part of the equation.

Personal training  was originally only for the rich and famous but in recent times there are more and more people using a trainer to help them achieve their goals. There are also many different types of trainers from a single personal trainer  working with a small group of individual clients, to boot camp trainers who specialise in working with small groups, or dance-based classes such as Zumba and more traditional  styles, Exercise  physiologists working with clients referred by a GP, to trainers employed by clubs to provide instruction.

There are then the wide range of clubs these days with 24-hour, women’s only, cross-fit, boxing studios, and the larger multi-purpose clubs that  now have specialist staff who provide that one-on-one instruction so necessary for people to  overcome the wide range of problems that make exercise more difficult for some.

The issue here is that if you need exercise advice you go and see someone who is trained in providing exercise advice. A registered exercise professional with Fitness Australia must  keep up to date with  ongoing training and reaccreditation courses. This ensures that they also keep up to date with the latest science and industry trends and this is your guarantee of  quality.

Unfortunately many people still look towards their doctor for advice on exercise and it is my experience that most doctors have a very poor understanding of current exercise guidelines. This failure by the medical profession to  keep up to date is now one of the causes of our health care crisis. They  receive little or no training in exercise science at medical school and  if they do not exercise themselves (which many do not!) how are they to be able to promote best practice when it comes to lifestyle choices?

So when you  finally decide that you want to start exercise, get a check with your doctor and then go and see your local club of fitness professional (check out the Fitness Australia site for locations).  If your doctor tells you, you shouldn’t or can’t exercise then get a new doctor as there are very few conditions where an exercise program  is not suitable.

Over the years, many things have changed such as the need to keep active with back pain rather than bed rest and even now with arthritis it is recommended to keep as active as  much as possible and to include strength training , rather than the old recommendation which was to rest.

The important message is to speak to the professionals about keeping fit and maintaining good health.

*Dean Ewington is the president of the Tasmanian regional council of Fitness Australia and managing director of Oceana Health and Fitness.