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The News Headlines
Wednesday October 18, 2017
LOCALS GET ON THE DIGITAL BUS
• Local business people make the most of the
workshops. Back - Paul Ahern, Sandesh Selvaratnam, Steve Swan, Lisa
Leverington, Joe Bucello with tutor Louisa Vale. Front: Anthony Mayer,
COMMUNITY ALL GEARED UP FOR
ON SUNDAY November 26, 3500 cyclists will descend on Foster and surrounding areas.
The ride will start at Tidal River on Saturday the 25th then on the Sunday riders will head out and travel through Yanakie to Foster.
“It’s a great coming together of community,” said Foster local Ros Griggs. “There is so much being planned for the big day. This is not just about Foster, it’s about showcasing the whole of Prom Country.”
All community members are being encouraged to participate with many local groups already onboard with an array of activities.
The street will be blocked off and a big street party will take up a large part of the day and night.
Adam Wallace from the Exchange Hotel has organised bands from Foster Secondary College from 2pm for 2 hours then from 4-10pm local bands will be playing.
“We will have an outside bar and places for people to sit and enjoy the day,” said Adam.
Food will be available all day and wine tastings will add to the street festival vibe.
Adam encourages any winemakers who would like to showcase their wines to contact him.
The Bowls Club is hosting barefoot bowls and of course the bar will be open offering nibbles and drinks.
Friends of Agnes Falls will have an information stall at the recreation reserve with souvenirs and merchandise for sale and a raffle with local prizes.
Toora Football/Netball Club is doing a seafood BBQ and the Historical Society will have a museum stall at the street party.
SG Hospital Auxiliary will have a cake stall and Manna Gum are hosting ‘The Crepe Escape’
with divine French crepes made by Noelle Bonnin.
The South Gippsland Shire Council will have a Visitor Information Stand and the SG Brass Band will be playing music as the cyclists arrive.
Great Southern Ukes will provide ukelele music and Foster Primary School are making and selling lovely postcards that the riders can post off while they’re away on the ride.
On the Monday morning Foster Swimming Pool will provide an Egg and Bacon Breakfast at the football oval.
“You don’t have to be a group to be involved,” said Ros. Anyone who wants to be involved can be.”
It will be a great opportunity for fundraising activities and Kate Pulham from the Foster Chamber of Commerce wants to hear from anyone who would like to have a Farmers Market stall.
“It would be great to have honey, cheeses and olive oils. The sorts of things the riders can take with them,” she said.
10 years ago when the Great Victorian Bike Ride last came through, Foster was voted the most welcoming town.
“We want to do it again,” said Ros. “We want people to paint up old bikes and put them out the front of their properties. There are plans to decorate the roundabout with painted up bikes and we’re getting T Shirts done as well.”
The stats show that 74% of the riders say they will go back within 12 months and will bring their families with them. The long-term benefits are enormous.
Ros said that it’s not just about the money that can be made on the day but more about the long-term benefits.
“It’s about showing this region for the beautiful place it is.”
For more information contact The South Gippsland Shire Council on 5662 9200 or for stall enquiries call Kate Pulham on 5682 2244.
Chef Wiggy goes it alone at Foster Golf
ANTHONY Wignall (Wiggy) has been a chef for 17 years and a lot of people will know the work he has done at The Greenhouse.
He is now taking over the restaurant at the Foster Golf Club and wants to see it become the hub of Foster. It will be called Wiggys on the Green.
“Look at this place,” he said. “It’s huge. I want to bring people together and hopefully I can do that with my food.”
Wiggy says he will still have the Aussie Club classics like parma, fish and chips, calamari and really nice steak but he is also going to raise the bar a bit as well.
The menu will change regularly to keep everything as seasonal as possible.
“It works both ways. It means I get the freshest and the best produce for the customers and economically it’s good for me as well,” he explained.
Wiggy prides himself on his food. “Everything is made from scratch. Everything is handmade. Nothing is brought in. I make all my stocks and sauces, everything.”
“We’re into spring now so I’m going to be doing a lamb rump on a minted potato cake with buttered beans and a red wine jus. There’s going to be poached salmon salad with a saffron aioli,” he said.
“I’m going to have a braised pork belly salad with orange, pomegranate and a fennel garlic dressing and we’ll also do a Moroccan marinated chicken, chargrilled served with giant cous cous and tzatziki and a coriander salad.
Wiggys on the Green will be open from October 18 for lunch on Tues, Wed, Thurs and Fri and dinner on Wed, Thurs, Fri and Sat initially.
“If the demand is there we’ll open more,” Wiggy said.
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