IT’S A QUOKKA...NOT A CROCK-A....!

 

Two Views of the Hinchinbrook Channel

Television commercials can be annoying and disruptive.  Some are downright stupid.

There are a couple of exceptions...for me, anyway.

I adore the TV commercial featuring the cocky little quokkas rocking out “Holding Out For A Zero” (a twist on Bonnie Tyler’s song, “Holding Out For a Hero”).

The ad stars Buddy, the Quokka, and his cheeky, happy band members. A far from drab Jerry the Crab is the rocker quokka band’s guitarist.  Having side sliding down pat, Jerry plucks a merry tune on his guitar. Whenever the ad comes on I cease doing whatever it is I’m doing just to watch the entertaining, cuddlesome chaps who always bring a smile to my face. 

Similar applies to the “Walk Like a Ram” RAMS’ ad.  The swaggering ram strutting his stuff, with his butt swaying in tune to the music, and a knowing smile on his face, has me under his spell.

 It’s no crock, the quokkas and the ram make my spirits soar.

One night, when I was manager of the then resort on World-Heritage-listed Hinchinbrook Island, national park rangers on the mainland caught a giant crocodile, the largest they’d ever seen.

In the darkness rangers and croc fought an all mighty battle in Meunga Creek, a creek 5kms north of Cardwell.  

After many hours grappling the angry, enormous croc the rangers were the victors in the protracted battle.

They christened the rapacious, aquatic monster, “Big Charlie”.  Having not given in without a fight, “Big Charlie” was minus a couple of teeth at war’s end.  His teeth were yanked out by the mesh nets used to trap him.  Once trapped, the rangers loaded the giant, carnivorous creature into a sturdy steel cage on the back of a truck. Cranky “Big Charlie” was transported to a wildlife farm outside of Port Douglas.

Bredl’s Reptile Park in Cardwell didn’t have ample room to house the monster.

Word came through “Big Charlie” had settled comfortably into his new home.  At first, his neighbours were wary of him. Eventually, when he spun yarns of his capture, they became “Big Charlie’s” captive audience.  His missing teeth didn’t cause a lisp, nor did they hamper his enjoyment of food.

That action-packed night was the talk of the region over the following few weeks...and months.

One of my island staff members had previously worked at Bredl’s Reptile Park in Cardwell.  “Skirt” aka Steve was handy to have on the island because he loved snakes.  He enjoyed being the island’s snake handler. With snakes he had an affinity.  A similar affinity I did not, and do not have. To be bluntly honest, I hate snakes.

“Skirt” willingly shared his vast knowledge about reptiles to interested, intrigued...and some fearful...resort guests. The snakes he caught he kept in secure wire cages up at the staff quarters.  Needless to say, “Skirt’s” co-workers weren’t keen on sharing a room with Skirt and his slithery mates.

After a short while, the snakes were transported across the ocean to the wildlife park in Cardwell where they were welcomed with open arms.  A fresh, live, healthy stock for venom-milking purposes was always necessary for the reptile park.  A very important service was being served.

Crocs in big numbers inhabit both the Hinchinbrook Channel, and the many meandering, mangrove-fringed waterways running from Missionary Bay through to the island’s interior. Advice to be heeded...it’s wise to stay aboard the boat when cruising, and/or fishing in those areas.  If you value your limbs wait until you get back home, or to your motel room before getting wet.

 I’m sure some of “Big Charlie’s” offspring and relatives are still lurking around the waterways. 

And that, my friends, ain’t no crock...but those long-snouted critters are crocs...and are not to be messed with!

 

Picnic Hamper Treats;

Watermelon-Cucumber Salad: Dressing: Combine 1/4c olive oil, 3tbs fresh lime juice, and a little salt; shake well.  Put 2c cubed watermelon, 1c sliced cucumber, ½c cubed feta, ½ avocado, cubed (toss avocado in lemon or lime juice to keep it from browning), 10 torn mint leaves in suitable container, Just before serving add 1/2c shelled pistachios; pour dressing over salad; toss gently.

Curried Chicken Wraps: Preheat oven 175C. Place 3 split (1-1/2 whole) chicken breasts, bone in, skin on oven tray; rub olive oil into skin; sprinkle liberally with salt and pepper. Roast 35-40mins, until chicken is just cooked. When cool enough to handle, remove meat from bones; discard skin; shred chicken into pieces. Dressing...process until smooth, 1-1/2c sour cream (mayonnaise if you use it...I never use mayo...never have), 1/3c dry white wine, 1/4c chutney, 2tbs curry powder and 1-1/2tsp salt. Combine chicken with enough dressing to moisten well; add 1c medium-diced celery, 1/4c chopped shallots, white and green parts and 1/4c raisins; mix well. Chill a few hours; then add 1c roasted, salted, chopped cashews. Take 6 tortillas, fill centre of each with mixture; fold 2 sides over filling; roll from bottom to top; cut in half diagonally.

Blueberry Cake: Preheat oven 162C. Beat 2 egg yolks and 1/3c milk. Dredge 2c blueberries with flour to thinly coat. In bowl, sift together 2c plain flour, 5tsp baking powder and 1/2tsp salt; add 1c sugar, beaten yolk-milk and 2tbs melted butter. Beat well. In separate bowl, beat 2 egg whites until stiff. Add egg whites and blueberries to the flour. Stir with a spatula or wooden spoon to combine. The batter will look somewhat dry, but it will rise and become cake-like in the oven. Turn mixture into well-greased cake or loaf pan. Bake 45 mins, or until skewer inserted into centre comes out clean. Let cake cool 15mins in pan, then transfer to wire rack.