Goodbye Mackay

Dear Mackay,

It’s been just over a week since I left your dusty streets and high-vis vests. Living in ‘BrisVegas’ suits me better, but you have plenty of charm too.

I would describe you to friends and friendly strangers as an ‘awkward’ teenager of a place; somewhere between a quaint town and a metropolitan city. My colleague has called you a ‘frontier town’, which I feel is pretty accurate. Men roam the streets with mining money, outnumbering the women. I didn’t mind the work boots and bright yellow jackets. As a carpenter’s daughter, I’m at home with working folk. What I found most challenging was the transience of the people. When hundreds (if not thousands) work away during the week (Chris included), I think community suffers.

During my 11 months in Mackay, three Indian restaurants opened. Whole wings of Canelands, the regional shopping mall, started to flutter. It’s clear the economy is healthy and growing, although perhaps at a rate too high for the infrastructure to keep up. I hear that Mackay council rates are the highest in all of Australia, which I hope will make for support services, road works and community spaces to match the new shops and new workers. I found it depressing that Canelands was the community meeting space. In Shanghai, a city of 23 million, people connected, danced, exercised and celebrated in the parks, even in the winter.

Arriving in November last year, I experienced the Mackay summer of sticky and at times, suffocating heat. The whir and green light of the air con ran through the night when I slept under only a sheet. I learned to love the cool blast upon entering climate controlled shops and offices.

People told me that Mackayites were already sorted into friendship circles, but I found most people warm and welcoming. Maybe it was my charming Canadian accent. Through freelancing and working, I met some really lovely people who turned out to be really lovely friends.

One of my favourite connections came about by interviewing a local diesel mechanic on his ‘suped up man shed. Hanging in his shed was a Vancouver Canucks scarf among other mementos of world travels. His son Kellen was working in Whistler where he met Kim from Nova Scotia and brought her back to Mackay. Being bold (and juicy!) I passed on my number and we’ve counted Kellen and Kim as close friends ever since. Living in Mackay gave me the confidence and, to be honest, the sense of urgency, needed to put myself out there. Thanks for that, Mackay.

The best part about living in Mackay was working for Reef Catchments. As the Communications Officer, I got to work with everyone at the office to support their projects which ranged from building engineered log jams to running volunteer beach management sessions. With Reef Catchments I travelled through the Mackay region and beyond to Townsville, Canberra and even Adelaide. I learned about cane farming, grazing, fish ladders, pest management, lighting fires and so much more. I was also lucky enough to become friends with my colleagues, friends I’ll have for life.

My wonderful colleagues taught me about the birds, the trees and the rivers. They awakened in me a desire to know my natural environment. While I’ve always had a green bend, working with the scientists and land managers of Reef Catchments taught me the value of learning about environment, bringing to mind that age-old adage “knowledge is power.” I’ll miss the 6PM lorikeet choir, the magpie that pecked my office window every afternoon and the ibis that stalked through the botanic gardens during my long runs.

More often than not, I would hear locals and visitors groan about Mackay. I used to be a groaner, to be honest. I missed the convenience of city life, the accessibility to culture, the sense of security needed to walk at night. I missed Vancouver. But there came a time when my moping was holding me back, when I needed to don rose-coloured glasses and make my own fun, seek out creative spaces and people, open myself up to new experiences. Since then, I really put down roots in the sandy soil of Mackay, among the lemon-scented gums and casuarinas.

Uprooting in our recent move south hurt but as a good friend of mine reminded me last week as I sat on the floor of our empty house waiting for the moving company, my Mackay connections will always be there. It’s only an hour flight or day-long drive away. This comforts me.

Although I feel that Chris and I will thrive in Brisbane, I would not trade my time in Mackay for anything. Oh, and I’ll be back in Mackay next week and for a bit in November.

See you then, Mackay. Thanks heaps for taking in this Canadian girl.

 

Making macarons in Mackay

Ah, the macaron. Crunchy on the outside, creamy on the inside. The colourful cloud of almond meal, egg whites and sugar. Very de rigeur in Australia these days, especially considering the popularity of Adriano Zumbo. We Mackayites had the opportunity to learn how to make macarons (not to be confused from macaroons) from trained pastry cook Denise Buller of Macaron Emporium.

On the bench at the delightful cafe Taste Matters, Denise mixed almond meal, icing sugar and food colouring into a paste while heating sugar over a gas flame. She watched the candy thermometer while explaining that many things can go wrong when making macarons: there can be too much moisture, too much humidity, too much heat, too much everything. From what I gathered, the art of macarons is in the precision.

Denise whipped the egg whites in a massive industrial mixer which she said is the only way to go, if only to spare your arms. She slowly poured the melted sugar into the egg whites and then added the mixture to the almond meal. She showed the two methods of piping: straight down and pulling up or spiralling. After sitting to form a crust, the macarons were ready for the oven.

The beauty about macarons is that you can open the oven as many times as you like during baking, according to Denise. When the macarons come away slightly from the paper, they’re ready to come out and cool in preparation for fillings. Denise prepared five flavours: passionfruit, turkish delight, milo, chai latte and orange ganache. Piping the filling felt much easier than piping the cookie.

Kim, Katy and I watched attentively through the demonstration and enjoyed the fruits of Denise’s labour. She’ll be selling her macarons at the Made it Myself Market this Sunday.

Cathu take two

Chris and I met Kim and Kellen on the O’Connell River yesterday for our farewell camping trip to Cathu State Forest. It was a beautiful spring day. We hiked uphill on a closed road, chatting all the way about skiing, flying, growing up and sleeping preferences, the kind of easy conversation between friends on another adventure.

Recent members of the 4×4 club, Kim and Kellen came prepared. We set up camp riverside next to the turtles and the feral pigs.  Katy and Josh joined us for a night around the fire. Kookaburas, curlews and a rooster brought the morning.


Kim, Kellen, Chris and I along with Josh and Katie first went camping at Cathu State Forest in May. It poured.

We hacked at the same pile of wood, but with an axe that lost it’s head.

Thankfully, this trip brought sun instead of rain. It was the perfect goodbye. Chris flew down to Brisbane this afternoon to begin work at head office bright and early tomorrow. We’re going to miss Kim and Kellen but something tells me this won’t be the last of our adventures.

I’ve been away


August. The month of travel. The beginning of a shifting season. The reunion.
I’ve been away with Chris and his parents in Sydney, the Blue Mountains, Byron Bay and Port Douglas. We went to the most Eastern part of Australia (pictured above), we surfed at Bondi Beach, we climbed up and down the Three Sisters at Katoomba, we ate gluten-free brownies, we saw possums climb a palm in the middle of the city. Five flights, a handful of bus rides, two train trips, two ferry rides and one rented Ford.
We returned to work to get prepared for an imminent departure. We’re moving to Brisbane at the end of September. Chris has been called to head office in Fortitude Valley. I’m leaving my wonderful job at Reef Catchments in search of prospects down south.
Tonight we’re going to see Xavier Rudd with our dear friends and I’m participating in #Gibberese, the brain child of poet a rawlings. Life is changing. Life is good.
Song of the post:Away by Kathleen Edwards

Farmers and flora

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Last weekend was all about plants. On Saturday morning we took in the Mackay Farmer’s market at the race track.

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We were delighted to find locally grown bananas and limes. I bought 5 limes for $2 and ended up with 7 since the vendor was both generous and hoping to unload her stock to pack up and enjoy the sunny but refreshingly cool weather. We bought garlic from Eungella and avocados from Walkerston. With the last of our cash, I picked up passion fruit butter, and I must admit, I have yet to try it.

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All sorts of people were at the market, which was great to see not only because it supports local growers, but also to witness the existence of diversity in the country city.

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Back at home, I spent the afternoon moving our container garden from the back balcony to the front. With the change of season, the afternoon sun is stronger in the north. I planted lettuce, rocket, basil, rosemary and lavender. I must admit, I’m most looking forward to the lavender. A couple days ago at work, I confessed to my colleague that around this time of year at UBC I would ‘harvest’ some of the lavender that grows on campus grounds and hang it to dry in residence. I was caught once, but thankfully it was only a friend and not campus security.

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Most of the plants from our first planting back in January are doing well, especially Bernie the heirloom capsicum (pictured). The lemon tree still hasn’t bloomed and aphids ate most of our Black Russian tomatoes, but after some TLC of pruning and fertilizer, I’m hoping for the best.

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Every month or so I refresh the flowers in our kitchen green glass ‘vases.’ I walked into the florist that afternoon looking for Gerbera Daisies but came out with Hyacinths. They look and smell gorgeous. It’s a treat to come home everyday to a house that smells deliciously botanical.