WWW.KRASH.COM.AU
A collection of chicken owners are embracing education on
pampering poultry to ensure their birds are best in show. Hosting
lectures from a shed on her property around 50 kilometres south of
Darwin, Penny Parkinson, has been helping enthusiasts prepare their
pet chooks for professional shows and explained, “You
can’t have the prettiest dress, but, n
hair and make-up.” After breeding a
with poultry for most of her life, Par
launched a series of chicken day sp
leading up to the district’s two majo
shows. Feathery participants in
the luxurious sessions are given
manicures, medicated for worms
and mites, along with being
treated to a relaxing bath and
massage. Parkinson added, “If
you want to pamper your dog you
can go to a dog wash, but, washing
your chicken is a bit of an art. It’s
learning how to understand the chi
do it so it enjoys it.”RIPPER RISSOLE RECIPES
SUPER SMART
TOILET
Going to the bathroom
has been made easier
and almost enjoyable
following the release of one
of the world’s smartest, and
probably most expensive,
toilets. The TOTO Neorest
NX2 has a reported price
tag of around $11,000. The
technologically savvy toilet
automatically lifts the seat as
the user approaches, heats
the seat when they sit down,
washes their behind with
purified water and dries them
off via a dryer when finished.
Air freshener is redundant
thanks to an in-built deodoriser
and users don’t even need
toilet paper with the TOTO
website explaining, “Once you
experience the daily comfort and
sense of well-being that comes
from clean washing, it doesn’t feel
possible to go back to just cleaning
yourself with toilet paper.” The
impressive toilet traits continue, with
the TOTO Neorest NX2 being self-
cleaning, using electrolized water
containing anti-bacterial properties,
as well as, ‘Actilight’ ultraviolet light
technology to further ensure the bowl
is always sparkling.POULTRY PAMPERING
JULY 2018 ¤ PROUDLY PUBLISHED SINCE 2003 ¤ ISSUE 174
and explained, Yo u
not worry about
and working
rkinson
as
orgcken andIn the beef capital of Australia, the humble rissole is the centrepiece of an annual
competition. At the Rockhampton’s Australian Beef Rissoles Championship last
year, winner, Clive Sunderland swore to never reveal the exact ingredients of
his ripper rissole recipe. Sunderland first learnt how to make rissoles at the age
of 14 during his employment as a cook in a central Queensland shearing shed
and said, “We never had much variety. We mostly had rissoles every morning for
breakfast. Bacon was too dear.” Fast forward seventy years and Sunderland’s
winning recipe has been perfected. This year, the fierce competition involved
20 participants with four judges taste-testing each meaty morsel. After an hour
of rissole eating, judges awarded the current title to Sharon Ryan-Zeller, whose
advice on rissole making was to, “Keep it simple with the old spices, barbecue
sauce, tomato sauce, a bit of onion, curry, salt and pepper. And let it all sit a while.”IT’S A WACKY WORLD WE LIVE IN AND HERE ARE SOME NEWS STORIES TO PROVE IT.(^10) NEWZ