The program is designed specifically at improving strength, movement and general fitness in older adults, which are all done in a non-threatening, social and enjoyable environment.
It’s also designed for those who are looking to reduce pain, improve function and feel stronger and healthier through exercise.
A key component of the program is measuring the effectiveness of the work their clients are putting in.
“Research suggests that grip strength is largely consistent as an explanator of concurrent health, quality of life and all causes of morbidity. We can proudly say our 50s members have proven that research to be true,” Science of Fitness stated.
Available for all members, they conduct their testing week every 12 weeks at their West End facility.
“It provides an opportunity for individuals to see quantitative information about their performance that our trainers can use to prescribe a purpose-driven program relevant to their strengths and weaknesses – we do this for every client and member that walks through our doors,” they shared in a social media post.
The Fit over 50s program is one of the programs supported by the QLD Government under ActiveKIT.
ActiveKIT is an initiative of Health and Wellbeing Queensland in collaboration with the Department of Tourism, Innovation and Sport.
Health and Wellbeing Queensland Chief Executive Dr Robyn Littlewood highlighted how low physical activity can have a direct impact on our overall health and wellbeing, including increasing our risk of chronic conditions such as heart disease, stroke and diabetes.
“Increasing our physical activity helps prevent hypertension, overweight and obesity, and can improve mental health, quality of life and wellbeing.,” said Dr Littlewood.
To learn more about the Fit over 50s program, visit scienceoffitness.com.au. SOF Brisbane is located at 282 Montague Rd, West End.
Hollywood superstar Russell Crowe and former professional rugby player Chris Feather have expanded their gym business with the recent opening of their 98 Gym West End location, their first in Brisbane.
The 12th of February 2022 was a big day for Feather and Crowe as 98 Gym Brisbane opened on Montague Road, West End, their fourth location after Sydney, Bondi and Melbourne.
Upon retiring from professional Rugby, Feather moved to Australia to join friend and former NRL player, Sam Burgess. In 2009, Sam and Chris met Crowe whilst the latter was filming Robin Hood in the UK.
Photo Credit: 98_Gym Brisbane / Facebook
“Fast forward a couple of years and he and Sam had become good friends. By this time, Russell had a small private gym in the middle of the city in Sydney, in a building he owned, 98 Riley Street,” Chris Feather recalls.
“Russell gave me the opportunity to use the gym for personal training – the rent was $250 per week and it would only be me working there. I took him up on his offer and started to build up my client base.”
Whilst his little business was doing well, Chris’ visa is nearing expiration, His options could either be to become a PT manager or become a gym manager; both of which he had so little experience of.
“Mentally, I started preparing for a trip home to the UK,” he said.
He explained his situation to Sam and Russell and explained how he had often thought “Russell could open his gym to 50 members and run an exclusive members-only gym”. Russell agreed to Chris’ proposal and sponsored him as the manager of the new business venture.
“Within the next 3 months the gym had its first 50 members, and I had a new job and a visa for 3 years.”
Photo Credit: 98_Gym Brisbane / Facebook
A few years later, Russell gave Chris the “opportunity to buy the majority of shares” of the 98 Riley Street Gym and “98 Gym” was born in 2017.
For their fourth location, The 98 Gym team found the perfect place in West End. Just about four kilometres southwest of Brisbane CBD, Montague Road with its buzzing neighbourhoods offers the best opportunities for growing their gym membership.
98 Gym Brisbane is located at 202 Montague Road, West End. The gym offers newbies a 7-day free trial as well as Part-Time Membership with access to two in-gym sessions a week and complimentary access to our 98 Training app.
The residential dwellings , consisting of 78 two-, three- and four-bedroom units, will take up eight levels, with each storey consisting of individual private balconies or courtyards facing the streets.
Site plan (Photo credit: Brisbane City Council)
The subject site is on a 2365sqm corner site spanning four lots at 4, 6 and 8 Bailey Street and 10 Kurilpa Street. It’s currently occupied by warehouse buildings which will be removed once the application is given the green light.
It would have a rooftop communal space, which would have a swimming pool, barbecue, recreational areas and pergola.
Designed by MODE Design, the plan incorporates Buildings that Breathe principles, with landscaping and deep planting zones proposed “to ensure the interface contributes to an attractive streetscape.”
Photo credit: Brisbane City Council
It would also feature two levels of basement car parking which will accommodate 138 car parking spaces including 12 visitor parking.
The DA highlighted that residents of the proposed building will benefit from the ferry services, given the proposed ferry terminal at Victoria St.
“The proposed development is an appropriate density and mix of dwelling types to achieve the dwelling targets to accommodate the future population for Brisbane City under the Regional Plan,” said planners at RPS.
Rooftop recreation space (Photo credit: Brisbane City Council)
Stockwell has a number of established properties in West End, such as Riverpoint, which was completed in 2016, Muse (completed 2018), and Virtuoso the River (completed 2019).
The company has many residential projects across Brisbane, including apartments along Fish Lane and Dutton Park. They are also behind the controversialBoggo Road Gaol development, which was granted approval in 2021.
The new West End development will be one of their projects for 2022 along with another one in Noosaville.
Fore more details about the proposed residential building, see Brisbane City Council’s website with the reference A005984925.
Owners Prince Khamkaew and Pratana “Gifty” Langkapinth lost their cafe, Vega, on Chalk St, Lutwyche due to fire. It was a devastating loss for the young couple who had just opened the venue last year and even had their home put on the market to help fund its expansion.
With the help of the locals who are quick to rush in and provide their support through a fundraiser organised by Scott McDonald and Casey Earley, the pair is now starting over and will soon be reopening their cafe at its new location at 91 Jane Street in West End.
Photo Credit: Vega Cafe / Facebook
The 150sqm cottage that will be the new home Vega Cafe is currently undergoing renovation which once completed will feature two covered decks for its alfresco dining. The owners are hoping to reopen Vega later this year and serve customers their plant-based favourites including their Weef Burger which is grilled tofu patty with green oak, tomato, cucumber and cheese.
Vega’s coffee options will be supplied by Fonzie Abbott plus a range of other beverages will be on offer including smoothies, milkshakes, fruit soda and iced tea. Meanwhile, their vegan cabinet will feature gluten-free vegan pastries and cakes.
Butterfly pea ice latte / Black cold brew by Fonzie Abbot | Photo Credit: Vega Cafe / Facebook
Late last year, they decided to return to their vegan roots, much like what they did when they were still operating Little Digs in Fortitude Valley. They removed all of Vega’s vegetarian options from the menu and made it a full-fledged plant-based eatery.
Here are some fresh and delicious ideas for the Easter weekend! Harris Farm Markets West End shares six new recipes for Easter, using seafood and some of the best produce in season.
Whilst the kids prepare for Easter hunts at home, keep an eye on Pink Lady Apples, avocados, pears, and red grapefruit, as well as raspberries, broccolini, white grapes, lemons, limes, chestnuts, carrots, red capsicum, plums, sweet potatoes, blackberries, zucchini, bananas, passionfruit, celery and truss cherry tomatoes at the fruits and vegetable section of Harris Farm Markets.
Swing by the seafood aisle as well and check out the ingredients and supplies you can use to prepare these meals below:
Easter Tom Yum Gravalax
A simple and quick dish to make, this cured salmon recipe incorporates tastes of Thai soup with coriander, lemongrass, galangal, and kaffir lime leaves. For that little bit of extra preparation time, place the gravalax on fried rice paper crisps with pickled radish, fresh truss cherry tomatoes, and crème fraiche.
The best thing about a platter is that it caters to every palette, even the pickiest of people. This recipe couples the most mouth-watering lamb cutlets and vegan sausages with eggplant, capsicum, broccolini, and truss cherry tomatoes, seasoned with rosemary and a touch of garlic.
For the love of all seafood, you can’t give this one a miss at Easter. A dish of art with octopus and marinade, black mussels, king prawns, and scallops. The platter is placed with final touches of freshly made saltbush butter, capers, and lemon wedges.
This recipe is one not spoiled by the overindulgence of Easter chocolate, with all ingredients carefully selected to harmonise perfectly with eggs in this Easter dish. A traditionally Turkish take with emphasis on spices, sided with Macadamia Flatbread to dip into the delights.
Hot Cross Bun Ice Cream Sandwiches with Chocolate Sauce
You can’t go wrong with a classic hot cross bun recipe, but maybe you can do a little better. This possibly controversial take on Hot Cross Buns provides an option for the warmer days of Autumn. We’ll leave you to decide if it’s worthy.
Adding in-season Pink Lady Apples, or any red and green apple of your choice – this recipe allows you to pick the apple from whichever tree you prefer. Still focusing on a classic cinnamon flavour with a dash of lemon juice, you can share this dish with all your guests – vegan or not.
A three-stage plan for the return of Brisbane’s ferry services is now in place, beginning with the resumption of Bulimba-Teneriffe cross-river services followed by a temporary West End to Guyatt Park cross-river route by mid-April2022.
According to the return plan, ferry services for Bulimba to Teneriffe cross-river route will be the first to get back online on 4 April 2022 then a new temporary West End-Guyatt Park route gets activated a week later.
The plan to put cross-river services gradually back into action involves some $20 million worth of repair work to the city’s ferry network.
Each of the 25 terminals across Brisbane has sustained some form of damage due to the recent flooding but some services will already be back online a month after the catastrophic event.
“As the clean-up continues and surveying work is undertaken to search for hidden debris and obstacles, we are prioritising the repair jobs for our ferry terminal network based on those which were least affected by the floods and are safe to work on,” Civic Cabinet Chair for Transport Councillor Ryan Murphy said.
“We are prioritising these two cross river routes based on the need to service these communities with public transport and the speed and ease at which we can make these terminals safe.”
“Cross river services like these usually use small monohull or KittyCat ferries but for the time being a larger CityCat will ferry more passengers back and forth.”
Whilst the restoration of the rest of the ferry network gets underway, an additional temporary ferry replacement bus will service the areas between Apollo Road and the City. The P233 Bus Service will operate from 6.30 am to 8 am and then again from 4 pm to 5.30 pm.
A temporary personalised public transport (PPT) service from Hamilton to Fortitude Valley will also be introduced. The free hail-and-ride service will be provided by Maxi-taxis “which will pick up and drop residents on a loop from Northshore Hamilton to Teneriffe via Bretts Wharf.”
The Hamilton to Fortitude Valley PPT timetable is as follows:
Monday to Thursday from 5 pm to 10 pm hourly
Friday from 5 pm to 11 pm every 20 minutes
Saturday from 6 am to 2 pm hourly
Saturday evening from 3 pm to 11 pm every 20 minutes
Sunday from 6 am to 2 pm hourly
Sunday evening from 3 pm to 10 pm every 20 minutes
Then, services covering the rest of the New Farm and Bulimba peninsulas will also return under stage two of the plan.
Lastly, Stage 3 will bring back the connecting services to the city at Riverside or Howard Smith Wharves; Southbank and Mowbray Park; and Bretts Wharf, Apollo Road and Northshore Hamilton.
“While this work and the repairs at other terminals will take some time, we are in a far better position than we were following the 2011 floods in which seven terminals were completely destroyed and took years to replace,” Cr Murphy said.
“These new terminals worked the way they were designed, which was to deflect heavy impacts from debris and have their gangways swing open when the water reaches significant speed.”
Dancers from Queensland Ballet in West End will have special appearances in the Humphrey B. Bear’s series of free educational videos and resources created by Monash University’s AllPlay team.
Queensland Ballet is among AllPlay’s ambassadors who will be featured in the series, along with AllPlay Dancers and AFL Disability League.
This series, which stars the iconic Humphrey B. Bear was launched with an aim to help educators and parents support children of all ages and abilities to regulate their emotions through movement and better settle back into school life.
It includes a music and dance collaboration of original songs and music videos for children with disabilities to be released in AllPlay and AllPlay Learn.
The series kicks off with three songs and videos: ‘Angry Pixie Stomp’, ‘Shake My Blues Away’ and ‘So Calm’ feature original music compositions by Corinne Gibbons, lyrics by Julie Greene, production by FIKA Entertainment.
Professor Nicole Rinehart, Director of Research at Monash University’s Krongold Clinic and founder of the AllPlay program, highlights how research shows that emotion regulation through movement and labelling is a simple but effective way of helping kids build resilience and coping skills.
According to Monash University, 1 in 6 children in Australia experiences developmental challenges or disabilities which can impact how they participate in school.
Printable movement card (Photo credit: AllPlay)
“Humphrey B. Bear has always been a leader when it comes to inclusion. He loves exploring, creating, playing, learning and giving anything a go. Humphrey was the perfect choice to be the face of music videos that can help children understand their emotions and recognise them in themselves and others,” says Professor Rinehart.
AllPlay Learn takes a strengths-based approach to disability and turns this into tools and strategies that everyone can access.
“Ten years ago, we set out to change the status quo for children with disabilities. Thanks to our great partnerships and research funding partners, we have made significant progress towards our goal to make the world fit for all kids,” says Professor Rinehart.
West End’s Harris Farm Markets have shared what’s in season throughout autumn along with six awesome recipes that will fill your tummy and your soul with goodness.
For this season, expect an abundance of raspberries, Pink Lady apples, broccolini, white grapes, pears, figs, avocados, mandarins, red grapefruit, truss tomatoes, citrus, and of course, loads of veggies, perfect for building your immunity up for winter.
Here are some autumn recipes to make use of the ingredients currently in season:
Baked Spiced Plums with Cinnamon Quinoa Porridge
Spice up breakfasts with a spoonful of baked sweet plums and the flavours of cinnamon and star anise in the morning. Or spoon them over yogurt for a quick and simple dessert. These versatile baked plums are a saviour to have in the fridge.
The perfect Autumn flavour combination and great with a cuppa. This recipe was created by Georgia aka Koori Kitchen for Harris Farm Markets. Georgia is a proud Gamilaroi woman born in small-town NSW, who has a passion for health and food, coinciding to create healthy, wholesome recipes for everyone to enjoy.
This slow-cook flavour pot is perfect for cooler nights, is great with a red wine, and seems even better the next day. It’s best served with crusty bread or garlic bread.
Harris Farm Markets is a family owned and operated business with over 500 lines of fruit and veg, a gourmet grocery section of boutique local products, an extensive deli, more than 400 cheeses, a butcher and fish market and bakery.
The stores ‘pour your own milk’ from Queensland’s multi-award-winning Maleny Dairy or Barambah Organics milk, BioSota Honey on tap and make-your-own Nut Butters among a myriad of flavour-filled treats. For 50 years they have delivering goodness to Australian families.
Always check harrisfarm.com.au every Wednesday for seasonal specifics.
Simple and easy to prepare, these rice balls make a great alternative to a sandwich. To make this a healthier option for your kids, you can add grated carrots into the mixture.
Photo Credit: supplied
Preparation and cooking time for this recipe takes about 10 minutes and yields about 6 to 8 balls.
What you need: 1 cup cooked sushi rice (cooled), 1/2 cup edamame beans and 1 tbsp nori flakes.
First, you need to blanch the edamame beans in boiling water for a couple of minutes, then drain them. In a mixing bowl, put the pre-cooked sushi rice, edamame beans and half of the nori flakes before gently mixing the ingredients using wet hands.
Wet your hands again and roll out small balls. Sprinkle the rolled out balls with the remaining nori flakes. You can prepare this recipe the night before and store it in an airtight container in the fridge.
Mason Jar Salads
Zucchini zoodles with Kale pesto and roasted cherry tomatoes
This healthy recipe serves 2-3 people. Preparation and cooking time is between 30 and 35 minutes.
Photo Credit: supplied
What you need: 1 punnet cherry tomatoes, 1 tsp olive oil, 2 -3 zucchinis, boiling water and sea salt.
For the Kale Pesto, you need: 2 cups kale washed & roughly chopped (stems removed), 1 cup basil leaves, 1/2 cup raw cashews (pine nuts or almonds can also be used), 1 garlic clove, 2 tbsp parmesan cheese, 1 tbsp lemon juice, 1/2 cup plus 1 tbsp olive oil, and sea salt to taste.
Preheat the oven to 180°. Next, bake the cherry tomatoes on a small baking tray for 20- 25 minutes at 180° until the skins start to split.
In the meantime, you can start preparing the pesto. Using a food processor, blitz all of the ingredients until you come up with a smooth creamy paste. This recipe makes extra pesto that can be stored in the fridge for 4-5 days or frozen for a later meal.
Note: If you find the paste too thick, you can start adding extra olive oil.
Now for the zoodles. Using a zoodle maker, spiralize the zucchinis, then blanch them in boiling water for a couple of minutes until they just start to soften. Drain the zucchini zoodles into a colander and rinse under cold water. You can skip this step if you prefer them raw.
In a mixing bowl, combine the drained zucchini zoodles and 2-3 tbsp of the pesto then gently toss the mixture to coat before adding the baked tomatoes.
Crunchy spiced chickpea, pumpkin, and kale salad
This recipe serves 4 -5 people. Preparation and cooking time takes about 40 minutes.
What you need: 1/2 butternut pumpkin, ½ bunch kale rinsed, ½ bunch parsley leaves only, 1 tbsp olive oil and a good pinch of sea salt.
For the Spiced chickpeas, you need a 400g can of rinsed Chickpeas,1 tsp sweet paprika powder, 1 tsp cumin powder, 1 tsp coriander powder, 1-2 garlic clove minced, a good pinch of sea salt, 1 ½ tbsp olive oil and 1 tbsp maple syrup.
For the dressing, you need ¼ cup coconut or dairy yogurt, juice of ½ lemon, a pinch of cumin powder and a pinch of paprika powder.
Preheat the oven to 180° and line a medium baking tray with baking paper. Then, slice the pumpkin into 1.5 cm wide slices and arrange them on the baking tray. Drizzle the pumpkin slices over with olive oil before baking them for 30 -35 mins or until they are cooked through.
Meanwhile, you can toss together the rinsed chickpeas along with all the rest of the spiced chickpea ingredients in a small bowl. Spread the chickpeas out onto a small baking tray lined with baking paper and place them in the oven. This should take about 20-25 minutes or until they are crunchy; toss the tray a couple of times throughout the baking process.
In a large salad bowl rip up the kale with your hands before drizzling it over with a tbsp of olive oil and a good pinch of sea salt. Massage the kale until it softens.
Next, dice the cooked pumpkin up into small cubes then add them to the kale salad along with the crunchy spiced chickpeas and the parsley leaves.
To make the dressing, you need to combine the¼ cup coconut or dairy yogurt, juice of ½ lemon, a pinch of cumin powder and a pinch of paprika powder into a jar or small bowl. Stir the ingredients well. Fill a mason jar or lunch box with the salad and a separate small jar for the dressing to be drizzled over at lunchtime.
Colourful raw vegetable salad
This recipe combines fresh and colourful vegetables and herbs which makes it not only healthy but very appealing for kids to eat. This recipe serves 4 people with preparation and cooking time taking 35 -40 minutes.
What you need: 1 bunch broccolini finely chopped, 1/8th red cabbage finely sliced, 1 carrot, 1 avocado diced into cubes, ½ bunch mint leaves roughly chopped, ½ bunch coriander leaves, 1 tbsp pepita seeds, 1 tbsp sunflower seeds, 1 cup quinoa, 2 cups water and a pinch of sea salt.
For the avocado dressing, you need these: ½ ripe medium avocado, ½ bunch of coriander stems, a small handful of mint leaves, 1 ½ tbsp lime juice, 1 tbsp olive oil, and a pinch of sea salt.
First, you need to mix the quinoa, water and a good pinch of sea salt into a medium saucepan. Cover it with a lid but keep it slightly open. Bring it to a boil before turning down the heat to a low simmer.
Let it cook for 15-20 minutes, allowing the quinoa to absorb all the water. Once cooked, remove from the heat and allow to steam with the lid on for a few minutes. Let it cool completely before adding to the salad.
Then, slice up the carrot using a mandolin into thin matchsticks. Combine all the salad ingredients onto a large salad bowl along with the cooled quinoa and gently toss.
For the avocado dressing, simply combine all the ingredients into a food processor and pulse until a smooth consistency. If the mixture is too thick, try adding a little more lime juice to it.
Dinosaur Sandwiches, Rice Paper Rolls and Apple Stars
This recipe serves 1 medium round pizza with a cook. Preparation time will take about 35 minutes which you can have more fun doing by gathering the kids around and letting them take part in preparing this colourful and tasty recipe.
Photo Credit: supplied
Note: You can make it even healthier by using a cauliflower pizza base.
What you need: ¼ red onion diced, ½ punnet of red snacking tomatoes, ¼ orange capsicum, Corn kernels of ½ cob, ¼ cup broccoli cut into little trees, ¼ green capsicum,1 gluten-free pizza base and ½ cheddar cheese grated.
Start by preheating the oven to 200°. Then, place the pizza base on a round baking tray lined with baking paper. Sprinkle the pizza base with grated cheese.
To create the outer board, sprinkle the finely diced red onion, starting around the outside. After that, add in a row of snacking tomatoes cut in half, a row of orange capsicum, a row of yellow corn kernels, a row of broccoli and finish it with diced green capsicum in the centre.
Bake it in the oven for 20-25 minutes or until you see that the cheese has melted and the vegetables have started turning brown. Then, let it cool down before storing it in an airtight Tupperware in your fridge.
For the colourful rice rolls: You can use whatever veggies you have in the fridge. Cut them into thin slices before wrapping them up in rice paper.
Note: This version didn’t use rice or rice noodles.
For the Pin Wheel sandwiches: Fill your wrap base with whatever filling your child enjoys most (This recipe used turkey, lettuce, thinly sliced cucumber and cheese). Then roll it and cut it into bite-sized chunks.
For the Vegetable bugs: Fill the celery sticks with hummus for a savoy option; alternatively, you can use peanut butter.
For the Apple star sandwiches: Cut the apple into even rounds. Make it more attractive by using a star cookie cutter to remove the centre pip area and to create star-shaped patterns. Then, fill with peanut butter (if the school allows), otherwise, you can use sunflower seed butter and another slice of apple to secure as a sandwich.
Want to create your own Sunflower Seed butter? Then check this link for the recipe.
For the Dinosaur and Frog sandwiches: Cut out bread shapes using cookie cutters to make a fun turkey and cheese sandwich. Use scattered toms as a dinosaur egg base.
Harris Farm Markets is a family-owned and operated business that has more than 500 lines of fruit and vegetable along with a gourmet grocery section of boutique local products, an extensive deli and more than 400 cheeses
Here, you can also find a butcher and fish market and bakery, pour your own milk from Queensland’s multi-award-winning Maleny Dairy or Barambah Organics milk, BioSota Honey on tap and make-your-own Nut Butters among a myriad of flavour-filled treats.
Locations
Harris Farm Markets – WEST END | West Village, 97 Boundary St
Inner-south locals affected by what is turning out to be the worst Brisbane flooding in a decade can seek refuge and assistance at the AHEPA Hall evacuation and support centre in West End.
AHEPA HALL, located 128 Boundary St, West End has been established as the flood evacuation and support centre for the inner-south side.
Volunteers from Micah Projects, a community based not for profit organisation, will be there to provide flood support for individuals and families in the local area. Aside from accommodation, Micah Projects also assist those who need storage for belongings.
As of 27 February 2022, floodwaters have affecred parts of West End have been, following more heavy rain overnight.
Micah Projects’ office will be open for phone calls 24/7. For further assistance, residents may phone the team on 3029 7000 and 3036 4444.
Emergency Kit Checklist
Evacuees are advised to bring the following items to the temporary shelter:
Mobile phone and charger
Spare clothing
Toiletries
Important documents (e.g. insurance papers, passports, birth certificates, backup of computer files)
Necessary medication and prescriptions
Needs for infants such as formula or nappies
Bedding, pillow, and blankets
Brisbane City Council has a range of free tools and information to help residents understand how to receive free alert notices of severe thunderstorms, their property’s potential flood likelihood and how to prepare for destructive winds and potential flooding.
This includes the Flood Awareness Map which provides general awareness about the possibility of flooding in your local area. It also gives historic flooding information and information on different sources of flooding. Residents can also check the updated Flood Forecast Map to see if their property is at risk of flooding.
Council has advised residents, especially those who live in low-lying areas to stock up on sandbags and ensure their household has essentials and know when it’s time to leave.
Families With Pets
Anyone who has a pet or small animal and who is in need of evacuation should check for space and reach out to the evacuation centre at the Chandler Arena of the Sleeman Sports Complex, located on the corner of Old Cleveland Road and Tilley Road, Chandler.
For further assistance, residents may phone the evacuation team via 07 3403 8888.
