JASMINE: Hi, my name's Jasmine.
And could you spell that for me?
J-A-S-M-I-N-E.
Do you study here at university?
Yes, I do.
What do you study?
I'm studying medicine.
Medicine. And how long have you been studying medicine?
This is my first year here so it's just been nine weeks, into week nine.
Where are you from?
I'm from Penang, Malaysia.
And you've only just arrived in Adelaide?
Yeah, that's right.
And do you enjoy it here?
Yes, it's good, a new environment, a new culture.
So many new things to experience, it's a good way. A new environment where you can intermingle with different people, it's good.
How long will you be here for, do you think?
Six years, for the whole period of my course.
So you live in university housing with other students?
Yes, it's a college.
What's the address there?
Lincoln College, Brougham Place.
Can you describe a little bit about your room or the college?
We have quite a number of buildings so it's good because if you stay in this building you create a rapport, camaraderie between the people that stay in the same floor, the same building and then we have like inter-building competitions, like we have friendly debates or basketball competitions and all that stuff, so it's good.
That's the thing I like about Adelaide, you know, surrounded by all your parklands. That's one of the interesting things that I have liked about Adelaide.
And the people are really nice here, interesting. New culture, new language. Although I have studied English before, but the type of English that you use is totally different, you know, the clichéd Australian version of G'day, you know, sort of thing, laid back. So you live and learn. You start saying things like 'heaps good,' instead of 'very good' so you try and blend into the culture, and that's really good.
JONATHAN WANTRUP (AUSTRALIAN BOOK AUCTIONS): It's very easy, in dollar terms and in terms of the numbers of rarity, to say that it's the greatest and the best in private hands. I don't think there'd be much dispute about that. But what makes this collection special is that there is an intelligence behind it. Rodney set out decades and decades ago to form a collection which told a story.
RODNEY DAVIDSON (AUSTRALIANA COLLECTOR): It was over 55 years of collecting, but it was just a great and wonderful adventure.
GEOFF HUTCHISON: Rodney Davidson is surrounded by leather and gold leaf, browsing a collection he began 55 years ago as a schoolboy in Mrs Gill's second-hand shop. Back then, he would comb the illustrated 'London News' for engravings or plates of early Australiana, and for 20 pence, he could walk out with an armful.
With money in his pocket and an eye for the aesthetic, the young Rodney Davidson began to build something truly remarkable.
It's a sordid subject, but what is this collection worth, do you think?
RODNEY DAVIDSON: I haven't the faintest idea. We'll just have to see what happens at the auctions.
GEOFF HUTCHISON: But when people say $6 million to $8 million, is that some kind of fair reflection on what it might fetch?
RODNEY DAVIDSON: Well, that's what my advisers say.
GEOFF HUTCHISON: And this is why they say it. It's estimated that Rodney Davidson has collected nearly 1,000 books, manuscripts and maps which tell the pioneering story of Australian discovery and exploration, the most precious of which rest not here but in bank vaults.
Down the years, Rodney Davidson has both collected and saved. For 19 years, he was the Victorian head of the National Trust and, in the 1960s and '70s, fought some spectacular battles to protect the old from the new.
RODNEY DAVIDSON: If it wasn't for the National Trust, these things wouldn't be here.
GEOFF HUTCHISON: Did you get into some really good blues with people?
RODNEY DAVIDSON: Oh, yes, some really stinking blues, and it became very, very emotional at times. I mean, when St Patrick's College - we were fighting to try and save that, the Archbishop and I used to get into quite strong discussions, I suppose is the best way of putting it, and in the end, he wrote me a letter and said, "I will not discuss anything further with you."
GEOFF HUTCHISON: It has been a most rewarding life of collecting and saving, but today, at 70, this most traditional Melbourne gentleman is preparing to disperse his library of a lifetime.
How would Rodney Davidson describe Rodney Davidson?
RODNEY DAVIDSON: Oh, a mixture. A mixture of loving life and at times being a little bit like a larrikin; being even stuffy at times.
It's a complete mixture, and I think most humans are.
What kind of animals have you seen today?
My daughter held the chickens over there and we've had a look at the pigs and I just saw the yabbies and fish, and I haven't seen any more yet.
What was your favourite animal that you saw today?
Well, I think seeing the chickens and being able to hold them was a terrific. They were so cute and they were only three days old.
What do you call a baby chicken?
I'd say it's a chicken isn't it, or a chick.
Can you tell me the name of a baby pig?
A piglet. Yes. And we're going to go and visit the lambs and we just actually went and saw the goats as well. We saw the big sheep and we are going to go and see the babies as well.
What is a lamb?
A lamb is a baby sheep.
And while we're at it, what's a baby pig?
A baby pig is a piglet.
Thanks very much.
We've just come to the Show for the day. I've brought my two year old. It's the first time he's some to the Show, so just showing him around everything.
And what kind of baby animals have you seen in here today?
We've seen a number today. We've seen the chicks, we've seen the piglets which were his favourite, and the lambs and the calves.
Which ones were your favourite?
Probably the piglets as well. They were pretty cute.
The kids have gone in with the goats and the calves and the little pigs and the little ducklings, they get to hold everything.
It's very, very friendly, a great atmosphere even with the rain, we're all under shelter and it's been a really good day.
What's your favourite baby animal?
My favourite baby animal? I have to say, a calf.
Why is that?
Well, we have some cows of our own and they are just majestic and such a beautiful, beautiful breed.
I've seen rabbits and dogs and pigs and sheep and birds - all of them so far.
And which baby animals have you seen today?
A lot of dogs. The baby pigs; we were watching them feed from their mum. There were quite a few.
What's your favourite baby animal?
The dog over there, the kelpie.
What do you call a baby dog?
A puppy.
MIKE SEXTON: The Flinders Ranges in the South Australian outback is no place for the genteel tourist. This is unforgiving country, especially in summer. And one man who's learnt this the hard way is writer Thomas Keneally.
THOMAS KENEALLY, AUTHOR: I try to hike in Wilpena Pound. An early defeat from the South Australian weather, you know. It's South Australia, 42 degrees, Keneally, nil.
MIKE SEXTON: So what then brings the international best-selling author back to this part of Australia?
Well, he has a date with the big book club at Quorn, an old railway town with a population of just over 1,000.
THOMAS KENEALLY: There is a bit of frontiering in this Big Book Club, too, for us soft easterners.
MIKE SEXTON: The Big Book Club began as an idea at an Adelaide writers' festival where a group involved in the arts and publishing decided to start a state-wide book club.
Just over a year later there are clubs based in 139 public libraries.
Every month a new book is selected and hundreds of readers across the state work their way through it and chat online about it.
MANDY-JANE GIANNOPOULOS, THE BIG BOOK CLUB: This book club is about encouraging and inviting people in the most remote areas, people who haven't necessarily read books in recent years, as well as those who are passionate about it, to get involved and have a discussion.
MIKE SEXTON: At the end of the month, the book's author is brought to South Australia to visit club members in Adelaide and the country, to places like Quorn.
Here, the librarian Bev Lowe serves the needs of both the community and the school and today she's hosting Thomas Keneally.
THOMAS KENEALLY: What do you reckon I ought to talk to the kids about?
Have you got any suggestions?
BEV LOWE, LIBRARIAN: Initially, we were a bit nervous because we will host a Big Book Club author and then found out it was him.
We've had lots of interest, not just from people who live in Quorn.
We've had phone calls, we've had travellers come through who have booked in and booked from other towns.
No, it's been lovely.
MIKE SEXTON: For the main session, there isn't a spare seat to hear the Booker Prize winner.
Those packed in under the canopy of local handicrafts are soon involved in a lively analysis of the book, 'The Tyrant's Novel', a story set in a fictitious country where a writer finds himself in a detention centre.
MIKE SEXTON: The final appointment of Thomas Keneally's Big Book Club tour is at the Port Augusta Golf Club.
AUDIENCE MEMBER: I thought he was great, just his command of language, his humour, his ability to choose words and engage us as an audience.
We were really privileged in Port Augusta to have him, weren't we?
MIKE SEXTON: In the end, the session stretches well into the night, by the end of which it's clear the exhausted writer has had a very big book experience.
THOMAS KENEALLY: Who else at 69 except a novelist gets asked to rabbit on about what their obsessions are and people listen tolerantly?
It's wonderful to be a writer.
We originally started off seven years or so ago as a small French patisserie, mainly just specialising in pure butter style croissants and chocolate filled croissants and things, but as you can see we've now grown to include all sorts of multicultural kind of foods.
We try and include traditional German breads and things as well. We also have a lot of traditional Jewish breads as well, starting with the things like the bagels, the boiled bagels and things like that.
And now that people are trying to get a little more health conscious, we're now picking up on a lot more sour dough, traditional Jewish sour doughs and things like that.
...Some of my personal favourites here are things like light rye sour doughs, things that are low in wheat and yeast
Pretzels are probably one of my other favourite things, just a German yeast salted stick, which is very nice.
For something a bit different, the things like the brioche, your French butter breads, desert breads and things, which are lovely.
These are rolls, just rolls, things like traditional oil panini rolls.
We've got things like traditional German ryes with caraway. Turkish bread has become really big. You can see it everywhere, Turkish rolls and they come in big loaves.
Well, this is more of what we specialise in is in your pure butter French style pastries, things like your almond marzipan, chocolate being of course the most popular, and then we love to do a little mini-range with different fruit flavours you can see here.
Another really big seller though is your German yeast buns, these ones here, and your German streusel buns.
CRAIG BERKMAN: What is it about the taste of freshly cooked food being eaten in the open air? For one thing the aromas are tantalising, and it's no surprise that lifting the heavy cast iron lid from this camp oven full of steaming curried lamb shanks elicits gasps of approval from the assembled gallery.
MARION DARGUSCH, CAMP OVEN COOKING JUDGE: You have meat cooked in a camp oven and you have it in just an ordinary conventional oven, there's a big difference in taste.
VALENTINE HARRIS, FESTIVAL CHAIR: 1999 we had our first festival with three cooking teams and that was a real ball. We were going quite blind, we didn't know what we were doing but we had a lot of fun.
CRAIG BERKMAN: The Australian Camp Oven Festival, the largest of its kind in the country, provides a biennial platform for competitive outdoor cooking, and teams have descended on the Millmerran showgrounds on Queensland's Darling Downs from all over Queensland and New South Wales, not only to compete, but to display their skills and techniques to the general public who are here in their thousands.
MARION DARGUSCH: A lot of people who tour around caravanning, most of them if they're the bushie type of person who goes off the bitumen track will have a camp oven in their belongings and will enjoy using it on a river bank on a bush track.
CRAIG BERKMAN: Back in camp oven alley, the evening meal is starting to take shape.
GRAHAM BERRY, CAMP OVEN COOKING JUDGE: I believe there's any type of dish can be cooked successfully in a camp oven. It just takes a bit of experience; do the right thing. And they're amazing things, they are ovens, same as what an oven is in a stove. You've just got to keep your heat right. It's surprising what can be done and the taste can be phenomenal.
JAN WALLER, 2002 TITLE HOLDERS: Yeah we work as a team I do the mixing Bruce does the cooking and we do lots at home too.
CRAIG BERKMAN: 2002 titleholders, Jan and Bruce Waller from the Goondiwindi district have returned to defend their crown with Ross and Jamie Middleton also from Goondiwindi.
Today each team has to prepare a drover's evening meal including entree, main course and dessert, and points are awarded for authentic table presentation.
The overall weekend winner was the South Burnett team from Boondooma Homestead. The two couples combined to top the points tally including the Christmas lunch prepared on Sunday.
As for this Saturday night Drover's Dinner though, the combination of the Wallers and the Middletons won that section with their stew entree, their roast beef, and their rice pudding. Not only did they win, but they sat down to enjoy the fruits of their labour after the judges departed. This festival is Jan and Bruce's last they're retiring from competition, but in two year's when the festival runs again, there'll no doubt be another strong field of camp oven warriors vying for the trophies and cash, not to mention the sheer enjoyment of smoky, hot dusty al fresco camp oven cooking.
MURRAY MCLAUGHLIN: Morrie Maloney now lives in Queensland. He returned to Darwin this week to check out the city he was living in 30 years ago when Cyclone Tracy wrecked the place.
His old neighbourhood of Alawa, 15 minutes from the central business district, is green and serene these days.
On Christmas Day 1974, Alawa and most of the city was flattened.
MORRIE MALONEY: You couldn't drive a car down the street. There was just rubble everywhere - roofing iron, timber, bits of houses, fibro.
MURRAY MCLAUGHLIN: Morrie Maloney's house was blown apart like the rest of his street. His tale of his survival as his house collapsed is as prosaic as thousands of others.
MORRIE MALONEY: We got the two children, then we put them in a cupboard. But then a bit later on it got worse, so we went up into the hallway, got a mattress out and put it on the floor, so we sat there.
MURRAY MCLAUGHLIN: Morrie Maloney's family were among 25,000 residents who were flown out of Darwin in the week after the cyclone - the biggest airlift since World War II. Another 10,000 left by road. The evacuation was directed by Major-General Allan Stretton, who had just been appointed to head the new Natural Disasters Organisation.
MAJOR-GENERAL ALLAN STRETTON: We had 45,000 people in the ruins of Darwin with no water, no reticulated water, no electricity, no sewerage and a great danger of an outbreak of cholera and other diseases.
MURRAY MCLAUGHLIN: Qantas was at first reluctant to join the airlift out of Darwin.
MAJOR-GENERAL ALLAN STRETTON: Qantas sent a senior pilot up. He had a look at the airfield, which was still pretty ropey, and came to the conclusion that it wasn't on to fly a jumbo jet out. I then showed him some of the refugees - women and children - still in a state of shock, and he then virtually changed his mind and decided it was worth the risk.
JOHN MEDCALF: We just filled every possible nook and cranny that we could on the aircraft.
The mothers - I just remember the mothers, who probably really understood what was happening. You can just imagine - "Am I going to have a home again? Am I going to have to start all over again?"
MURRAY MCLAUGHLIN: Darwin's official wind recording instrument had been destroyed at 3am when there was a gust of 217km/h. This new instrument should withstand speeds up to 370km/h. And the weather office now has sophisticated computer modelling and receives better satellite and radar pictures.
JIM ARTHUR (BUREAU OF METEROLOGY): All this enables us to more accurately pick the current position, pick the current movement, pick the future movement. Mind you, the performance that we provided 30 years ago for Tracy was very good at that time.
MURRAY MCLAUGHLIN: Morrie Maloney will be joining other Cyclone Tracy survivors for a commemoration tomorrow night.
MORRIE MALONEY: The time thing's before or after Tracy. So yeah, there's a bit of emotion tied up with it, that's for sure.
LISA WHITEHEAD: Phil Higgins and his wife Suzanne are about to escape the cold grey skies of Churchill in Victoria's La Trobe Valley for the clear blue skies of the Australian outback.
PHIL HIGGINS: We'll, have to get to Leigh Creek to get some fuel, that's critical.
LISA WHITEHEAD: But this isn't a road trip they're planning.
With their baggage stowed in the back seat of this tiny Cessna 172, they'll wing their way to isolated stations like Tanami Downs and Narwietooma in the Northern Territory.
As well, they'll visit two remote Aboriginal communities.
PHIL HIGGINS: This is a microscope, there's a dissecting kit in there, there's a telescope to go in, plus a pack-sack with some socks and that in for us.
LISA WHITEHEAD: The scientific equipment gets priority on this flight, reflecting Phil Higgins's lifetime love of science.
He taught students at Monash University's La Trobe Valley campus for 32 years before taking a retirement package.
But he was soon lured back to teaching, becoming a scientist-in-residence at a country primary school.
PHIL HIGGINS: It was great fun teaching basic science to these kids.
And the teacher was saying you just don't get any specialist teachers once you are outside the major cities.
And I thought, "Jeez, I could help remote kids.
"Like, how remote?"
Well, if you're going to go remote, you might as well go remote.
I'll go right outback, but I need an aeroplane so -- and I need a licence.
LISA WHITEHEAD: In 2000, at the age of 56, Phil Higgins got his pilot's licence and a passport to some of the most remote destinations in the country.
But before Phil Higgins could take off, he had to convince his local aero club to rent him a plane.
PHIL HIGGINS: I fronted up and said, "I want to hire an aeroplane for a month, and fly solo around the outback."
They must have had faith, and I did get it back without bending it.
LISA WHITEHEAD: Since that first trip three years ago Phil Higgins has covered more than 22,000km -- from Morwell to Broken Hill and Barcaldine, from Cobar to Cunamulla, giving students at outback stations like Westwood Downs in far-western NSW hands-on experience with science.
And he's brought the plane down safely every time.
PHIL HIGGINS: They come from the stations, and there might be, say, on average two or three kids per station.
And most stations we fly into will let their neighbours know and their neighbours' kids come in as well and we might have anything from a couple of kids to, I think the most we had was 17, at one stage.
And there was quite a gathering there -- lots of parents.
And that interaction with new people and fresh ideas -- that's something that they don't get.
They love the electronics, they love being able to get the motors to work and the lights to flash, yeah, they like that.
The experiments we have cover mechanics and optics and electronics and some chemistry and biology -- so a bit of just about everything so you're almost sure to catch every kid's interest.
We're with a business called Illusions and Ideas promoting the garden railways of South Australia.
Garden railways have been around for a number of years in Australia but not so much in South Australia. We're promoting a new range of products here and getting a very favourable reaction from it.
Yes, it's a lot less involved than people might think actually.
You don't have to buy scenery and all these things that you do with your normal model trains because they're all up in the attic. Out in the garden you're out in nature with the sun and really all you do is lay the track and watch the trains go around basically.
Yes, it's no problem, everything is UV protected. All the plastics used are the same as is used in motorcars so they're all weatherproof and everything. The track stays out in the rain and all the stock you can see behind us, most of that has been out in the weather all winter.
The locomotives you bring in so they don't get stolen, of course. But everything's totally weatherproof, sun, rain, -- doesn't really matter. No problem.
We use a 24 volt DC system, much the same as your garden lighting, same voltage as garden lighting, so it's all quite safe.
Like any hobby, the sky's the limit but you can start as I said earlier, we have starter sets from $565 which is your entry point I guess and you can add on, birthday presents or Christmas, we've always got something to buy for the lucky person. Prices for locomotives start at about $200 and from there our dearest one is just under $1200 but that's included in a set at about the $3000 mark with about ten freight cars. Everything is radio controlled as well so you just stand back and operate it and enjoy them going around. That's what it's all about.
My favourite, on the layout behind us, I think the green Southern Crescent ones you've seen going around is certainly very good. I've been after one of those for a number of years and the excuse to buy it for the Show was a good one I thought.
The colour scheme looks very smart I think and it's of an era when values were different to what they are today, when there was a bit more respect in the world and things like that.
I think that's what people like about steam. It takes them back to days gone by when the values were different in the world, really.
KATE CARTER: John Daniel Luke, or JD to his friends, is one teenager going places fast.
At 17 years of age he's one of the Territory's top go-kart racing champions. Not bad considering he took up the sport just 19 months ago.
JD LUKE, GO-KART RACER: I started with my uncle just on a hire track and just mucking around.
I went out on my first drive and I was already faster than him, so it's a bit of a rush like, you get out there and you stop thinking about everything else.
KATE CARTER: At various times throughout the year Go Kart enthusiasts hit the track at Hidden Valley.
Today it's the last meeting of the year to score points to determine the overall champion for the year.
JD LUKE: Listening, look at me, look at me.
I want you to look at me, so when I point at you, you go out and I try and keep a nice gap, OK?
KATE CARTER: This is the final meet for JD before he heads to Adelaide to compete in the South Australian State titles.
Go Karts take to the track soon after the sun comes up and racing continues throughout the afternoon and it appears age is no barrier.
JD LUKE: Yeah, we've got Barry who's about nearly 60 and we've got all ages down here, seven year olds, and everyone.
KATE CARTER: JD's dad John is also his pit crew.
A former racer himself he was pleased when his son decided to follow in his footsteps.
JD has the edge over many of his competitors. John senior is a mechanic with his own workshop.
Every day after school JD heads to his father's garage where his prized machine is kept.
It's here the odd maintenance job is carried out with dad on hand to give plenty of professional advice.
Saving up the thousands of dollars for a decent go-kart is just the start of a never-ending dive into the bank balance.
A set of tyres alone will set you back $250 and only last a couple of racers.
At the end of the day's racing JD has finished second overall.
It's a result he hopes to repeat in Adelaide.
As for life after go-karting, well upsizing is just one possibility if only a pipe dream.
JD LUKE: I'd love to race in Bathurst and I'd also like to race in Indy cars, that's where I'd love to go.
They get to travel all over the world.
twice
two times
once
one time
fortnight
two weeks
How often
Often is an adverb meaning many times.
How often? asks about the number of times that you do something.
You answer by using adverbs of frequency, the subject of today's spotlight.
The corn is $1.99 a packet.
The mushrooms are $6.99 a kilo.
The strawberries are two for $5.00 or $3.00 each.
Handpicked strawberries are $2.00 per 100 grams.
The beans are $1.90 a bag, a kilo bag.
The tomatoes are $2.99 a kilo. They're vine ripes.
Fuji apples are $2.99 a kilo. Nice and crunchy.
Kiwi Golds are three for $1.00. They are very nice Kiwi Golds.
Passionfruit are two for $1.00.
The Red Globes are $2.99 a bag.
Red Globes have got the seeds in them. They're seeded grapes, nice and sweet and crunchy.
$2.99 a bag, that's a kilo bag.
The mixed salad is $18.00 a kilo.
Avocadoes are five for $2.00.
Hello, what are you doing today at the market?
I've just come in today because it's the last day of my holidays and I love coming to the market and I don't get the opportunity much when I'm working.
What do you like about the market?
I like the whole variety and range of foods that you can get here. And it's very cheap as well.
How often do you come here?
Not as often as I'd like. Probably, I only get the opportunity on weekends but, when I'm on holidays, I was in here yesterday as well.
What do you do here?
I browse and I graze and I think about all the ingredients I need to get for different sorts of recipes, that sort of thing.
What's your favourite stall?
Favourite stall? I don't have a favourite. A lot of the Asian foods I like, a lot of the dips, the ready-made dips, things like that. I like the cappuccino and Greek foods up that end as well. I like to sit and have a read of the paper and have a coffee and some Greek pastries.
When was the last time you came here?
Yesterday.
What did you do then?
Similar sorts of things but I have just come back from a holiday in Cairns so I put a film in down at the camera shop and I'll pick that up today.
What do you like to cook?
Just about everything. I've been on an Indian run at the moment but I've started today with Asian food, so all sorts.
How do you make it? What are the main ingredients?
Lots of different sorts of bok choy, coriander and lemongrass, garlic, mostly chicken and fish: healthy type stuff, mostly.
What's the hardest thing you know how to cook?
The hardest? I don't know about hard, but time-consuming can be crushing up all the herbs, spices, seeds that you need for Indian food. That's quite time-consuming, and I bought a mortar and pestle and I'm never going to do that again. I'm going to buy one of those electric things.
And, what's the easiest thing you know how to cook?
Probably Asian foods are the easiest, because they're very light, in stock, just a bit of chopping up of this, that and the other, and you get lovely sort of aromas and flavours from Asian foods.
Can you give us just a simple idea of a recipe for one of those kinds of dishes?
Well, what I'm going to do with this, is basically a stock: just chop up the bok choy, the spring onions, the lemongrass, garlic, ginger, a little bit of chilli and some fish, that's what I bought today. And just very simply put that all in together with noodles.
FIONA BLACKWOOD: Sandy Richards learnt how to rein in a bullock team when he was just a boy.
The tricks of the trade and the tools used to yoke a team together have changed little over the years.
There's also a timelessness to the language used to communicate with these massive beasts.
FIONA BLACKWOOD: What are you saying to them?
SANDY RICHARDS: Pull back.
They know better than doing that so you talk to them like people.
"Walk back" or whatever.
To start 'em, "Gee" or "Come hither", "Gee" or "Come here", whichever you like to call it.
FIONA BLACKWOOD: What are some of the other commands you use?
SANDY RICHARDS: I better not tell you some of them.
FIONA BLACKWOOD: Do you swear much?
SANDY RICHARDS: Not much, no -- only when they do the wrong thing, I swear at 'em.
FIONA BLACKWOOD: Do you need a whip to keep them in line?
SANDY RICHARDS: Not really, it's just natural to carry a whip.
I think it's just a bullock driver's privilege to have something like that.
FIONA BLACKWOOD: Sandy Richards and his brother Rusty learnt the ways of a bullocky from their father, George, who worked teams around the North-East of Tasmania during the late 1800s.
SANDY RICHARDS: Nearly everyone had a team then, a bit like tractors and dozers now -- there's contractors about.
A bloke at Scottsdale, I think, he had 100 bullocks.
I don't know how many was around here -- but a lot of teams.
The old man had a couple of teams at New England sawmill up here.
FIONA BLACKWOOD: In those days a bullock team was the backbone behind forestry and farming.
RUSTY RICHARDS, BULLOCKY: They've made a lot of living out of them, people have over the years.
Logging, and one thing or another, clearing farms and that.
See they cleared all the farms with them years ago.
FIONA BLACKWOOD: This farm nestled in front of the Blue Tier was cleared by Rusty and Sandy Richards' father and the brute force of a bullock team.
The pair and their 10 brothers and sisters grew up here.
SANDY RICHARDS: SANDY: Fairly tough, but it was good for you.
RUSTY RICHARDS: You had to earn it, them times -- you didn't get it without earning it.
FIONA BLACKWOOD: It's perhaps this tough upbringing as well as a strong connection to the past, which led the brothers to revive the tradition of the bullock team.
MORRIS GLEITZMAN, CHILDREN'S AUTHOR: Part of our jobs as authors is to enthuse kids about the whole idea of reading.
NICK EARLS, QUEENSLAND AUTHOR: It's often finding the right book to strike a chord with someone.
REBECCA SPARROW, AUTHOR: I think it's incredibly important to realise that authors are absolutely normal people.
ALEX GRAHAM: By anyone's standards packing a school hall full of this many kids is no mean feat, making them laugh is something most wouldn't attempt and keeping them captivated, some would say, is impossible.
But not for author Morris Gleitzman. He's written three books about life through the eyes of a cane toad and he's talking to these North Queensland children about a subject they know very well: the best ways to kill one.
MORRIS GLEITZMAN: Get them in a jar put water in it and then freeze the whole thing If you put a stick in the top of the jar when it's frozen you'd have a cane toad ice cream, yeah very nice.
ALEX GRAHAM: Morris Gleitzman's books have been enjoyed by primary school students for about a decade, ask them why and the answer's always the same.
NICHOLAS ANDREW, STUDENT: Because they're funny and I like funny books.
ELLIOT TWEEDIE, STUDENT: Yes he's got descriptive words and funny words in them.
ALEX GRAHAM: Meeting your favourite author is something young students outside big cities rarely get the chance to do; so grabbing their signature is a must.
MORRIS GLEITZMAN: I always trust that for every young reader there's one book in particular, it might not be one of mine, but there's one book that when they get their hands on it they're going to discover all the joys and fascination that stories can bring.
ALEX GRAHAM: In a marquee on the other side of the school, another well known author Nick Earls is giving senior students a taste of his work.
NICK EARLS [reading from book]: Look at it mate it's beautiful and look at what they're doing to it beau vista heritage bloody chase street of bloody dreams sounds like a bloody theme park not a place where you'd live.
NICK EARLS: I think we need to see people growing up today with a chance to connect with our stories, with stories set in their world, but also with the belief that being a writer is a reasonable thing to do, writing is something that is done by living human beings in their own state.
ALEX GRAHM: That message seems to be rubbing off.
STEPHEN ALEXANDER, STUDENT: I think it's inspiring just to know that published authors can originate from people just like us.
LAUREN CAIRNS, STUDENT: They just seem like everyone else. You sort of think that they should be like high profile people but when you meet them they're just like everyone else.
NICOLA GARLAND, STUDENT: The experience of, I guess, seeing that they are ordinary people with extraordinary jobs and just finding that literature is recognised in society now, it's not just all sport.
ALEX GRAHAM: But at the end of the day, festival organisers say it's not about trying to convert hundreds of school children into best-selling writers but to give them the opportunity to meet some of their favourite authors and hopefully inspire them to pick up a new book and start reading.
JENNY GRANT, FESTIVAL ORGANISER: If they come and listen to Morris Gleitzman, Nick Earls, or James Maloney or Rebecca Sparrow and laugh at Marco Gliori then they may just go back to their school and go in the library and maybe just pick up a book and see what it's like and that could be the start to a whole new world for them.
PATRICK EMMETT: From prehistoric times, mankind has been fascinated with Mars. The closest planet to Earth and has spawned countless books and movies. One of these, 'Red Planet', was filmed near Coober Pedy in 2000.
And those barren landscapes are again drawing Martian devotees from around the world - this time it's the rugged hills around Arkaroola.
JON CLARKE, MARS SOCIETY: Aspects of the landscape are very Martian.
We have dune fields at Arkaroola and up in the Stezlecki Desert, we have springs, we've got big outwash fans from the creeks in the Flinders Ranges, we've got dry lakebeds, and all these features we have seen in images from Mars from orbiters and from rovers.
PATRICK EMMETT: Jon Clarke is a member of the Mars Society, a group of scientists from around the world devoted to putting humans on Mars.
JON CLARKE: In some ways we're very close. In some ways there's probably 10 to 20 years of testing and thinking that needs to be done before we're ready to go, but we need to start thinking about it if we want to go.
PATRICK EMMETT: The work at Arkaroola will build on experiments already conducted overseas. They'll be testing equipment and techniques for what is, by any estimates, an enormous and dangerous task.
In January, when NASA landed two rovers on the planet, it took them six months to get there.
It's estimated a human mission would take 2 and a half years in total.
Once on the ground, any Mars crew would have its work cut out getting around on a planet where gravity is around half what it is on Earth, and some mountain ranges are 24km high.
The expedition will be testing a new generation of spacesuits to make that easier.
PATRICK EMMETT: This new elasticised suit will be getting its first test at Arkaroola. It's more like a wetsuit than the traditional spacesuit. It weighs half as much, it's a lot more flexible, and it's a lot safer.
One of the main reasons why Mars creates so much interest is that it seems the planet most likely to have had life on it.
Even though its average temperature now is now -55 degrees Celsius, it used to be a lot warmer.
And there's evidence there may be water there.
JAMES WALDIE: The great scientific question is 'are we alone in the universe?
Travelling to Mars, exploring Mars, may answer that question.
PATRICK EMMETT: Do you hope that one day you'll be wearing one of your suits on Mars?
JAMES WALDIE: I think that's the dream of all Mars Society people.
Emma
OK. I'm actually a swimming instructor, so I teach children from babies up until 8, 9 year olds. Yeah, so a normal day is having five, six lessons in a row, half hour lessons and teaching them just the different strokes. Obviously it varies depending on their age, but yeah so that's a normal day of just yeah five or so lessons of teaching the kids.
Yep. In the beginning it was just an interview and you had to have a First Aid Certificate so that's all I really needed and I had that, but now the actual qualifications have changed and everyone has to have an Auswim certificate. So since having the job I've had to have an Auswim certificate, so I've gone through a course for that, but yeah basically it was just an interview and just - they wanted to find out my background and what experience I've had with children and because I've got an interest in teaching, I'm studying teaching, that obviously helped as well, because I love kids. So, yeah.
Jessica
Yeah, well for four months I was actually waiting for an application to rock up in the paper. I made all the correct ties with business solutions companies, you know, trying to find out if there were traineeships available, which is what I need to do - a traineeship. Then I found an advertisement in the paper, went for it. Out of 30 applications they had 30 interviews. Then they narrowed it down to five second interviews. I've had my second interview and now I'm actually waiting for a response. Today, one of my friends rang up saying they've actually rung him for a character reference, so it must be getting really close, so I'm really looking forward to finding out in the next couple of days.
PHYLLIS HILDER: Good Morning Karen. Two minutes to go. It's going to be a lovely day.
JAMES COVENTRY: Phyllis Hilder opens R. W. Foster's Great Northern Emporium at 9 o'clock every morning.
PHYLLIS HILDER: You've got to give the old girl time to get in and get organised.
JAMES COVENTRY: She's been doing it for most of her 66 years.
PHYLLIS HILDER: When I left school I can remember coming in. I came the day before my birthday.
JAMES COVENTRY: That was in 1952, 100 years after the store first opened in the settlement of Saltia just outside of Quorn.
On New Year's Day in 1879, Richard Witty Foster moved the business into town.
He quickly established the store as a retail centre for SA's northern communities.
PHYLLIS HILDER: We used to get people from up north come down and do their shopping.
And we'd send orders out on the 'Ghan' and so forth, up to Marree and different places.
JAMES COVENTRY: 79-year-old Mary Henery remembers travelling down from Woomera to Foster's as a child.
MARY HENERY: It was a big thing to come here. We used to look forward to that.
JAMES COVENTRY: It's a sentiment still shared by children today.
And tastes haven't changed much over the years.
MARY HENERY: Chocolate frogs, I think. Minties.
LORRAINE PUMPA: It's always full of history and you can wander around here for hours. Sometimes I do.
JAMES COVENTRY: But Foster's old-world charms haven't been enough to protect it from the competition around the corner.
JAMES COVENTRY: The bigger supermarkets in nearby Port Augusta have also had an impact.
PHYLLIS HILDER: A lot of people like to do their banking at a bank, and they go down, and I guess they decide they'll do their shopping down there.
LORRAINE PUMPA: You go to the stores in Port Augusta and you haven't got the same service.
You know you can come in here and the girls have a good laugh and they're always giving me nicknames because they know me so well.
JAMES COVENTRY: The laughter was replaced by tears this afternoon when Foster's closed down after 150 years of trading.
JAMES COVENTRY: For those who have remained loyal, shopping will never be the same again.
LORRAINE PUMPA: It will be a terrible feeling when I come up the street.
MARY HENERY: It's over now.
PHYLLIS HILDER: Thanks for being me workmate. See youse.
What makes a good orchid? The main things that the judges look for are colour and for shape. And it depends on the type of orchid that we're talking about, where there can be a very big difference from the original orchids of the species to what is grown in the hybrid today.
Yes, a hybrid is the cross breeding of orchids. Where you might have once species crossed with another, it's called a primary hybrid. Then after many crosses it becomes a complex hybrid.
Some of the orchids in South Australia we have to grow in a glasshouse environment because they're tropical orchids and therefore we have to as close as possible reproduce that.
And we do that by having it completely self-contained and we have humidity problems that we've got to counter by spraying the ground and around the orchids. We have to use heat in the winter and we have to use cooling in the summer.
With cymbidium orchids, which are the majority of the orchids in this Show, they grow naturally in South Australia under shade cloth. They grow very, very well. It's one of the best states in Australia to grow cymbidium orchids.
I do say the cymbidium is my favourite and I also have quite a passion for what's called paphiopedilum or the slipper orchids, but each of them have their own particular fascination and interest.
I think it's just the challenge of getting something that's different and something that's better, so that you're really looking at the challenge on the basis that there is an improvement that you can produce, that others do not have.
What are you going to make?
DESPINA: A variety of things. If we're talking about tonight's dinner, it's fish with vegetables.
What are you going to make?
Well, actually, my mother's cooking tonight but she is making swordfish with a harissa marinade and salad, and then she's cooking a coconut cream caramel.
What do you like to cook?
Italian food possibly.
How do you make it? What are the main ingredients?
Lots of pasta, tomato for the sauce. I think tomato is important in the sauce to go with the pasta.
What is the hardest thing you know how to cook?
I suppose some Asian foods. I can't think of any one in particular but they provide a bit of a challenge.
What is the easiest thing you know how to cook?
Toast, jam on toast.
Do you have a simple recipe you could tell us now, for something simple?
A spaghetti Bolognese. Mince and tomatoes and then any other vegetables you want, you chop them up and throw them in there and serve it up with spaghetti.
What do you like to cook?
A lot of Asian.
How do you make it? What are the main ingredients?
Stir fried vegetables, a bit of coriander, ginger, that sort of thing. Standard Asian really.
What's the hardest thing you know how to cook?
Probably lamb curry.
What's the easiest thing you know how to cook?
Omelette.
Can you give us a simple recipe for something, like an omelette?
Yes, an omelette is usually just about four eggs and some milk and you mix it all together and put in bacon and onion and tomatoes and cheese. That's usually how I do it.
And how do you cook it?
In a frypan with some butter.
MAUDE FORSHAW, YELDHAM STATION: You can get in touch with the flying doc any time of the day and night with the emergency button, and they're very good.
PETER LEWIS: Maude Forshaw and her husband Elton raised 7 kids here at Yeldham station, and despite their isolation, especially during the wet season when roads to the outside world might be cut for weeks, they've always appreciated their top-flight medical cover.
MAUDE FORSHAW: Well to be honest with you we have a doctor quicker than you get if you're in Mt Isa or in any of the cities.
We can get on and we've got a doctor within 5 minutes, talking to us, telling us what to do and course you don't see a doctor but at least they're there and they tell you and we've got the medical chest with all this stuff in it, that's in, they give you medicals out of the medical chest.
So you're able to handle things, and so we get attention within about 15 minutes they're taking the medication and that's a lot quicker than you'd get in most hospitals.
PETER LEWIS: For families like the Forshaws, HF radios were the lifeline of the outside world, and the first contact point between flying doctor and patient in an emergency.
MAUDE FORSHAW: They've got to calm people down and they do that a lot just by talking to them.
DON BOWLEY, DOCTOR, RFDS: It's a very different way of doing medicine, I guess. It's something that most people when they come, most doctors when they come here, are not used to and I think there's a bit of a rapid learning curve to become familiar with it.
MAUDE FORSHAW: They're pretty good, they just seem to be able to do it, that's all. They ask you a lot of questions, you answer their questions, and 9 times out of 10, they can tell you what's wrong.
DON BOWLEY: I guess there's a degree of educated guessing in it, but the majority of the time you get familiar with the people, you've met them before, and you get a pretty good idea from the stories you're given what's wrong with them.
NIC WALDRON, NURSE, RFDS: It's interesting when people, if I tell someone I'm a nurse they go "oh yeah, you're a nurse", and then you say "I'm a nurse and I work for the RFDS", and immediately everybody's interested but I'm still doing the same job. I'm just doing in a plane.
I like the variety, the fact that you're working in rural areas, meeting rural people. I like flying. My father had his pilot's license and so I used to fly in small aircraft as a child. Just the whole bit, really, and the fact that you can use all your skills in the one place.
JOHN O'HALLORAN, PILOT, RFDS: Being a pilot for the Royal Flying Doctor Service is different to a lot of aviation's jobs. It's not everyone's cup of tea.
There's a lot of hard work involved with it, but I don't think that there is a job in aviation that will give you the kind of rewards this will.
This job is one of those jobs where you have to think on your feet, you're given a lot of responsibility and because of that, you get great rewards at the end of the day, and it's nice to be in a job where you make a difference.
DON BOWLEY: The people out here really appreciate your efforts, they're very thankful for what you do, they make you feel part of the community and you are their friend.
You're not their doctor, you're their friend and I think that's a very good thing and I get a lot of satisfaction out of my job because I'm working with people I know very well. I grow old with them as they grow old, and I see them through their ups and downs, and they see me through my ups and downs. It's like a long-term friendship.
In here today we're judging sheep. They are all put in different categories and they're judged on each specific category.
When a ram come out, they are looking at them being in the right age group, and then when they come out the first thing they look for is confirmation, which is how they are put together, whether they are well proportioned.
And then the next thing they would look at in the meat merinos would be their wool.
Well, he'd start off with the heard and he'd look for faults in the head, like he would be looking for black spots on them, bigger than say a five cent piece.
And on the head, whether it's a ewe, they'd be testing whether it's got horns or not, and in the rams, if they have got horns. They are not allowed to have too much horn in our breed, so they would be checking that.
Check the ears, for colour and more black spots because we don't want to have black wool in them, and they would move over the front of the sheep to have a look at its legs and chest area, to make sure it's nice and wide, and then they'd move along around to the back, and check out those legs.
A perfect ram is one that stands well on its own feet and as you would have seen we walk our sheep up and down just to see how well they carry themselves and so they have got to be well proportioned on the back end and on the front end, and they've got to have good style wool.
Today they are looking at the merinos, polled, which is without horns, and then the merino with the horn and the South African meat merino is being judged now.
Earlier on in the week they were judging a lot of the White Suffolks, Dorsets, Border Leicesters and all those breeds like Texels. So they can't fit them all here to be here at the same time so they have to split it up.
I guess merinos have been in Australia for probably 100 odd years, MacArthur brought them in there and I'm looking at the South African meat merino and they originated from Germany and they come out into Africa in about 1932 and in 1970 they were recognised as a breed in their own right where they had bred them up in South Africa.
About nine years ago they imported embryos from there to Australia and that's where this breed started off so really we've only been in Australia about nine years.
Do you have a shopping list?
Yes, I have to plan the meals for the week and make up a shopping list to suit.
Do you usually write a shopping list?
Every week.
What's on your shopping list?
My shopping list has items such as vegetables, potatoes (for roasting, for mashing), peppers, capsicums, garlic, ginger and so on.
Do you have a shopping list?
No, I don't.
Do you usually have a shopping list?
Sometimes. Sometimes. If I run out of things at home I will write them down.
What are you going to buy today anyway?
Not very much, some vegetables and some yoghurt, as you can see I'm holding.
Do you have a shopping list?
Not today, no.
Do you usually have a shopping list?
Yes, usually I do.
What's on your shopping list?
Usually I would have fruit, vegetables, fish, chicken, coffee, bread, cheese, milk.
Suburban gardens are the greatest challenge of all, because not only do they need to look good, but they have to be very functional.
They need to be a cricket pitch one day, a basketball court the next, a place where you have barbeques and parties, a place where you can sit and relax after work, and then of course you'll want to grow some food, so you'll need a veggie garden, a herb garden, and p'raps a lime tree.
In this garden in the northern suburbs meets all that criteria, and it's an interesting and dynamic place for kids.
How have they done it? By breaking the area up into small areas or spaces, each with its own purpose, so that in this garden, you have lots of gardens.
The lovely little veggie garden is full of herbs and tucker plants.
The compost area is small but produces more than enough compost for the veggies and the small nursery.
And there's this lovely little worm farm quietly converting kitchen scraps into vermi-compost for the veggies, and vermi-tea to keep those orchids flowering like mad.
In our tropical environment we need lots of shade to keep the house cool and stop the kids from getting sunburnt.
All the different areas in this garden are connected by paths.
The pool is nestled in amongst rocks and plants and looks very natural.
When you have eight months of the year without rain, you get a bit desperate for the sight of water, so every tropical garden needs a pond, a place where you can sit and contemplate the world, and an oasis for all the lizards, frogs and birds that live in your garden.
This is very childproof garden, a place where they can really get in and enjoy it.
There's a music stand made from old bits and pieces.
Cubby houses are hot places in the wet season, but this platform works wonderfully. It can be anything from pirate ship, a stage, or just a hang where all the kids come after school.
With all the shade in this garden the accent is on foliage and texture rather than flowers. The flowers that are here are like jewels - something to be celebrated amongst the foliage.
The owners reckon the answer is careful planning. Not the sort you do on paper at the start, but the ongoing plans that happen as your life changes, the ones you make up as you're weeding or sitting in your favourite chair.
JONATHAN BEAL: They're old enough to know better, but these men have come together to share an unusual passion and many of their wives don't approve.
Every month, at a different venue around Fremantle, they meet to indulge in the stomach lining of ruminating beasts, otherwise known as tripe.
PETER PUSTERLA: Tripe is the thing that binds us all together.
JONATHAN BEAL: The Fremantle Tripe Club was officially established in 1986 and attracts members from all walks of life.
PETER PUSTERLA: Couple of accountants amongst them.
PHIL TWEDDLE: Some retired people.
PETER PUSTERLA: Some retired people.
PHIL TWEDDLE: Semi-retired.
PETER PUSTERLA: Some old grey-headed buggers.
JONATHAN BEAL: They're all of a certain vintage, coming from a time when offal of all kinds was standard fare in the family kitchen.
PHIL TWEDDLE: Tripe is something that a lot of our members used to have when they were kids, but now their wives don't like it or they won't cook it...
PETER PUSTERLA: Won't cook it, yeah.
PHIL TWEDDLE: ...and the only way to get a good feed of tripe is to have a tripe club.
JONATHAN BEAL: Today, the tripe is being prepared by one of their favourite chefs, the Fremantle Club's Donna McCarthy.
DONNA McCARTHY: It hasn't got a big flavour. It's fairly bland. The parsley and things make it nice. I think it's what you add to it that really makes it tasty, yeah. People love it or hate it. It's not an in-between thing.
JONATHAN BEAL: Like it or love it, there's no denying tripe's versatility in the kitchen.
DONNA McCARTHY: It's really just imagination. Like, I've done... we did tripe sausages, we just got them made with spicy and then we did patties. Then I got on to fried tripe.
JONATHAN BEAL: No tripe club luncheon is considered complete without the formal toast to Queen and country.
CLUB MEMBER: Gentlemen, please be upstanding. The royal toast - Her Majesty Queen Elizabeth II, Queen of Australia. Her Majesty.
ALL: Her Majesty.
JONATHAN BEAL: Once the members have done justice to the meal, there's a nervous wait for the chef as the judging process begins.
CLUB MEMBER: I thought her traditional lacked a little bit of body. Uh, 16.
CLUB MEMBER: Well, I don't know what's wrong with you blokes. The tripe today was exceptional, the traditional was very nice, the pie was beautiful and the soup was magnificent, I would say 18.
CLUB MEMBER: I gave the soup a 20. I thought it was brilliant. I gave the tripe and the pie 19, I thought it was fantastic, thank you.
CLUB MEMBER: I'll give it 19.5.
JONATHAN BEAL: And once the formalities are dispensed with, it's time to finish off the day's indulgences with a rousing rendition of the tripe anthem.
ALL SING: Tripe, tripe, tripe. Come join in the fun. There's plenty for everyone. Tripe, tripe, first in my heart. Tripe, tripe, tripe. Let everyone stand and drink to the tripe. To tripe!
KARAH: Hot weather.
MICHAEL: Hot weather.
Well, the fact that it doesn't rain for starters so I can ride my bike everywhere, the fact that I can just walk around in t-short and shorts and not have to worry about what the weather's like outside 'cause it's going to be hot.
JAYDNNE: I love a hot day, not really muggy, not really humid but just hot so I can go out in the sun.
I like it because you can just wear a t-shirt and some shorts and it's great weather for just sitting around not doing a lot.
SUSAN: I really enjoy spring weather. I think the most perfect day would be a spring day for me when there's lot of blossoms and lots of birds around to hear.
So what are you doing here at the moment?
SARAH: I'm doing a Bachelor of Science. I'm just reading one of my textbooks for computer science, and I've got a few other subjects as well like Geology and Physics and just for a little bit of light relief, some history, European history.
So what are you learning about in this book today?
SARAH: Java programming language and I haven't done programming before so it's a whole new thing. It's like learning another language.
Are you enjoying it?
SARAH: Yes, except I'm finding it quite a steep learning curve.
Hello. What you doing today at the market?
Just having a look around. Seeing what's here.
What do you like about the market?
Probably all the food stalls, all the fresh food, fruit and vegetables, that sort of thing.
Hello, what are you doing today at the market?
I'm shopping.
What do you like about the market?
The diversity of things you can get here.
Hello. What are you doing today at the market?
Shopping.
What do you like about the market?
The variety of fresh produce.
Hello, what are you doing today at the market?
Just having a look around. I'm visiting Adelaide on holiday from New Zealand.
What do you like about the market?
Just the variety of goods on offer and the different cultures represented.
Hello, what are you doing today at the market?
I've just come in today because it's the last day of my holidays and I love coming to the market and I don't get the opportunity much when I'm working.
What do you like about the market?
I like the whole variety and range of foods that you can get here. And it's very cheap as well.
What are you doing today at the market?
I live down the road so I'm just buying my usual vegetables, bread, basics.
What do you like about the market?
Basically all fresh produce, it's open three days a week. As I said, I live down the road so it's handy for me.
