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Big changes for Bunnings Warehouse snags

<p>There’s nothing quite like a weekend shop at Bunnings, largely because it means there’ll be a fresh snag waiting for you post-shop, and with the hardware store’s latest announcement, it will be even easier to get your hands on one.</p> <p>Bunnings Warehouse has announced it is rolling out mobile payment options for customers who aren’t carrying cash or coins on them.</p> <p>Until now, most Bunnings sausage sizzles largely relied on cash payments, at the discretion of each community group that hosts their sausage sizzle, but the cardless concept proved difficult in a largely cashless economy.</p> <p>The Bunnings website states, "Not-for-profit organisations are able to book a sizzle with their local store - they need to bring volunteers and adequate supplies and Bunnings helps with the rest.”</p> <p>"The rest" being the addition of free mobile payment facilities.</p> <p>"We offer a free mobile payment option to community groups fundraising through sausage sizzles at our stores, providing an easy way for them to maximise fundraising and offering customers a cashless way to pay for their snag and support their local community group," said Bunnings General Manager Operations Matt Tyler in a statement.</p> <p>There will be no additional cost to customers or community groups, who previously had to bring their own EFT machine if they wanted to pay by card.</p> <p>Bunnings Warehouse will be incurring all the transaction fees to ensure community groups get 100 per cent of all the money raised.</p> <p><em>Image credit: Shutterstock / Instagram</em></p>

Food & Wine

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"Where is the diversity?": Australian Idol judging panel hits first major snag

<p dir="ltr"><em>Australian Idol </em>is yet to hit the screens but it’s already facing a major problem with its lack of diversity.</p> <p dir="ltr">Radio shock jock <a href="https://oversixty.com.au/entertainment/music/he-s-a-real-crooner-kyle-reveals-judging-line-up-for-return-of-australian-idol" target="_blank" rel="noopener">Kyle Sandilands announced</a> that he will be joined by US singers Meghan Trainor and Harry Connick Jr and Australian pop star Amy Shark as judges on the talent show.</p> <p dir="ltr">The show’s social media accounts also shared the news but many people asked about the lack of diversity with the judges.</p> <p dir="ltr">“Where is the diversity?” queried former ABC News reporter Mark Kearney.</p> <p dir="ltr">“The OG Australian Idol had at the heart of its panel Marcia Hines. This one has … a foul shock jock with a history of racism, misogyny and homophobia? Yucky.”</p> <p dir="ltr">Co-founder of Media Diversity AU Antoinette Lattouf sarcastically said there was a bit of diversity because one of the judges has a hyphen in their name.</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CjBmkvnhDq_/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CjBmkvnhDq_/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Australian Idol (@australianidol)</a></p> </div> </blockquote> <p dir="ltr">“This is an epic and exciting opportunity to get judged by six white people. (To be fair there is some diversity, one has a hyphen in their name.)” she tweeted.</p> <p dir="ltr">“Not sure why anyone is surprised about the Australian Idol judging panel - the other talent shows on our screens are just as bad. If they want diversity they always just have Mel B on,” someone else commented.</p> <p dir="ltr">“I LoVe tHiS rEpReSenTatiOn oF oUr MuLtiCuLtuRaL cOunTrY,” another wrote.</p> <p dir="ltr"><em>Australian Idol</em> first hit the screen 10 years ago and will come back on Channel 7 in 2023.</p> <p dir="ltr">“(We) start filming the auditions next week. It’ll be me. The other Australian I’ve chosen, Amy Shark will be the other Australian. She’s excellent. She’s a nice girl but she’s been busy, she writes songs, she works hard, she’ll be fabulous,” Sandilands said.</p> <p dir="ltr">“Meghan Trainor … and from American Idol … Harry Connick Jr. Yes grannies, get your panties wet now. Harry Connick Jr. is on Australian Idol. He’s a real crooner.”</p> <p dir="ltr">It will take back its old format in which contestants from around Australia will audition before a top 12 is chosen for live shows.</p> <p dir="ltr">Past seasons have come out with incredible stars including Guy Sebastian, Jessica Mauboy and Casey Donovan.</p> <p dir="ltr"><em>Images: Instagram</em></p>

TV

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Woman’s sweet Bunnings snag goes viral

<p><span style="font-weight: 400;">An Aussie cake artist has paid tribute to the iconic Bunnings sausage sandwich in the sweetest way.</span></p> <p><span style="font-weight: 400;">Hailing from Melbourne, Tigga Maccormack shares elaborate dessert designs with her 510,000 followers on TikTok.</span></p> <p><span style="font-weight: 400;">In her latest video, Tigga shows her followers how she made a sweet version of the Bunnings snag, stunning viewers with its realism.</span></p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844251/sanga1.jpg" alt="" data-udi="umb://media/e195d8fa7f9b498591d724c2b33c53fa" /></p> <p><em><span style="font-weight: 400;">Image: tigga_mac / TikTok</span></em></p> <p><span style="font-weight: 400;">Creating the bread from a square vanilla buttercream cake, Tigga showed how she gave the cake its bread shape with glasses and spatulas.</span></p> <p><span style="font-weight: 400;">“I then sliced off the crust and sliced it in half, then you’ve got two pieces of bread - but it’s cake,” she said in the clip.</span></p> <p><span style="font-weight: 400;">Next, Tigga created the snag with a piece of chocolate mud cake that was “kind of squished and rolled into a sausage”.</span></p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844252/sanga2.jpg" alt="" data-udi="umb://media/9260bd36907548cebca2a973845c2588" /></p> <p><em><span style="font-weight: 400;">Image: tigga_mac / TikTok</span></em></p> <p><span style="font-weight: 400;">“Then I got some brown fondant and I put my ‘sausage’ in the fondant and rolled it up, smoothed it all out,” she said.</span></p> <p><span style="font-weight: 400;">“Then I got my little baby torch and I torched the crap out of it.”</span></p> <p><span style="font-weight: 400;">Finally, Tigga piled on the toppings, including some sauce and fried onions.</span></p> <p><span style="font-weight: 400;">“Once my snag was done I put it on the cake bread and we actually fried some apple in sugar for our onions,” Tigga said.</span></p> <p><span style="font-weight: 400;">Tigga topped the snag with red buttercream icing disguised as ‘tomato sauce’ and drizzled on top from an old sauce bottle.</span></p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844253/sanga3.jpg" alt="" data-udi="umb://media/98e9a191adbf4cda9859d0c7b9e7da41" /></p> <p><em><span style="font-weight: 400;">Image: tigga_mac / TikTok</span></em></p> <p><span style="font-weight: 400;">The video has been viewed 1.4 million times and received more than 1500 comments, with many unable to believe it wasn’t a real snag.</span></p> <p><span style="font-weight: 400;">“But why does it look so real? I swear my brain wouldn’t be able to let me eat it. It would be so confused,” one person wrote.</span></p> <p><span style="font-weight: 400;">“That’s genius,” another said.</span></p> <p><span style="font-weight: 400;">Others joked that Tigga’s snag wouldn’t meet Bunnings’ safety standards, with the hardware giant introducing a rule that onions had to go underneath the sausage to avoid them falling out of the bread to prevent customers from slipping..</span></p> <p><span style="font-weight: 400;">“Onions on the BOTTOM. Have the Bunnings accidents taught you nothing,” one person joked.</span></p> <p><em><span style="font-weight: 400;">Image: tigga_mac / TikTok</span></em></p>

Food & Wine

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Experts put snags to the test: Which supermarket has the best sausages

<p>Australia may be divided on political issues and parties this election, but one thing we all can agree on is there is nothing much better than a good sausage sizzle.</p> <p>However, with every supermarket giant selling their own variation of a snag, it can be hard to know which one tastes the best.</p> <p>Consumer organisation CHOICE has revealed just what sausages you can fry up on the barbie after putting ALDI, Coles and Woolworths to the test.</p> <p>Staff at CHOICE were asked to elect their favourite sausages based on ingredients, flavour and value in a poll vote – and the results may shock you.</p> <p>Woolworths dominated the vote after snagging a clean 45 per cent.</p> <p>The most popular sausages were found to be the 24-pack valued at $9.50. The product contains 73 per cent of meat – and surprisingly has the lowest sodium levels but has the most fat, which CHOICE claims is necessary for a sausage to be good.</p> <p>The Fresh Food People’s biggest rival, Coles, took out 21 per cent of the vote, coming last. The sausages sold at the supermarket giant offer the lowest meat content, highest in sodium and lowest fat content.</p> <p>“Believe it or not, fat is something you actually do want in a good sausage,” the consumer organisation said.</p> <p>Coles also had the most expensive sausages on the market, retailing at $10 for a 22-pack.</p> <p>However, experts found Coles sausages had at least 99 per cent of Australian ingredients – pointing to a focus on supporting Australian farmers and jobs.</p> <p>ALDI came in second, with 34 per cent – sitting right in the middle between its competitors.</p> <p>They also have the cheapest snags out of all three supermarkets, costing just $8.99.</p>

Retirement Income

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Bunnings snag saga: Over 8000 people to attend protest

<p>Bunnings Warehouse isn’t just a hardware store, it’s an Australian icon.</p> <p>And with Aussies all over the country visiting the national icon every weekend for a sausage sizzle, you could imagine the outrage when Bunnings decided to change the way they assemble its sausage sandwiches.</p> <p>Many consider the simple sausage, onions, sauce and bread combo an Aussie masterpiece that shouldn’t be messed with, but that’s exactly what Bunnings did after it cited safety concerns for its decision on placing the onions at the bottom of the bun rather than the top.</p> <p>“Safety is always our No 1 priority and we recently introduced a suggestion that onion be placed underneath sausages to help prevent the onion from falling out and creating a slipping hazard,” said Debbie Poole, Bunnings’ chief operating officer.</p> <p>And the decision was not taken lightly, as fans took to social media to voice their outrage over the controversial decision. While the announcement was made early last week, the decision is still top priority for people around the nation, because of course, Bunnings’ sausage sizzle should always take precedence.</p> <p>To prove how frustrated customers are, a protest has been organised through Facebook where those who attend will throw onions on the ground in order to prove a point.</p> <p><img style="width: 474.9518304431599px; height: 500px;" src="https://oversixtydev.blob.core.windows.net/media/7822046/capture.jpg" alt="" data-udi="umb://media/2999272626bd42fba9ec47ea0e8d4857" /></p> <p>The event, which is titled, “Throwing your onion on the ground at Bunnings and then slipping”, is set to take place at Bunnings in Chatswood, Sydney, on December 15.</p> <p>“Protest this disgrace of REORDERING the snags at Bunnings by throwing your onion on the ground and slipping on it,” says the description.</p> <p>The event currently has 8000 people attending and that number is predicted to increase even further.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">Bunnings is making people doing BBQs put the onion on the bread, then sausage, because onions can be a trip hazard if they fall off the bread when they're on top <a href="https://t.co/xke1fb48qg">https://t.co/xke1fb48qg</a></p> — Josh Butler (@JoshButler) <a href="https://twitter.com/JoshButler/status/1062217884733124608?ref_src=twsrc%5Etfw">13 November 2018</a></blockquote> <blockquote class="twitter-tweet" data-conversation="none" data-lang="en-gb"> <p dir="ltr">What an outrage! Onion first? What’s next, cheese before the patty on a burger. OH&amp;S gone mad <a href="https://twitter.com/hashtag/Bunnings?src=hash&amp;ref_src=twsrc%5Etfw">#Bunnings</a> <a href="https://twitter.com/hashtag/sausagegate?src=hash&amp;ref_src=twsrc%5Etfw">#sausagegate</a> <a href="https://twitter.com/hashtag/onionoppression?src=hash&amp;ref_src=twsrc%5Etfw">#onionoppression</a></p> — SlamChops (@ChopsSlam) <a href="https://twitter.com/ChopsSlam/status/1062227473683886080?ref_src=twsrc%5Etfw">13 November 2018</a></blockquote> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">Good. I've been avoiding Bunnings for years out of fear I'd slip on the piles of onion shreds everywhere. <a href="https://t.co/JNQ2hqdJsi">https://t.co/JNQ2hqdJsi</a></p> — Nic Negrepontis (@NicNegrepontis) <a href="https://twitter.com/NicNegrepontis/status/1062206126710616065?ref_src=twsrc%5Etfw">13 November 2018</a></blockquote> <blockquote class="twitter-tweet" data-conversation="none" data-lang="en-gb"> <p dir="ltr">Actual footage of the person that slipped over the onion sliver <a href="https://t.co/TPFG3bNwZT">pic.twitter.com/TPFG3bNwZT</a></p> — Myserys (@NaiveMyserys) <a href="https://twitter.com/NaiveMyserys/status/1062271592087007233?ref_src=twsrc%5Etfw">13 November 2018</a></blockquote> <p>Despite Bunnings being adamant that the taste will remain the same, snag fanatics aren’t buying it, and refuse to let the issue go until it’s resolved.</p> <p>Do you think the Bunnings snag saga is getting out of hand? Let us know in the comments below.</p>

Legal

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Sludge, snags and surreal animals: a voyage to the abyss of the deep blue

<p><em><strong>Tim O’Hara is a senior curator of Marine Invertebrates at the Museum of Victoria.</strong></em></p> <p>Over the past five weeks I led a “<span style="text-decoration: underline;"><strong><a href="https://www.nespmarine.edu.au/abyss-landing-%20page" target="_blank">voyage of discovery</a></strong></span>”. That sounds rather pretentious in the 21st century, but it’s still true. My team, aboard the CSIRO managed research vessel, the <span style="text-decoration: underline;"><strong><a href="http://www.csiro.au/RV-Investigator-virtual-tour/rv_investigator.html" target="_blank">Investigator</a></strong></span>, has mapped and sampled an area of the planet that has never been surveyed before.</p> <p>Bizarrely, our ship was only 100km off Australia’s east coast, in the middle of a busy shipping lane. But our focus was not on the sea surface, or on the migrating whales or skimming albatross. We were surveying The Abyss – the very bottom of the ocean some 4,000m below the waves.</p> <p>To put that into perspective, the <span style="text-decoration: underline;"><strong><a href="http://www.gnb.nsw.gov.au/place_naming/placename_search/extract?id=KWwGjzsETR" target="_blank">tallest mountain</a></strong></span> on the Australian mainland is only 2,228m. Scuba divers are lucky to reach depths of 40m, while nuclear submarines dive to about 500m. We were aiming to put our cameras and sleds much, much deeper. Only since 2014, when the RV Investigator was commissioned, has Australia had the capacity to survey the deepest depths.</p> <p>The months before the trip were frantic, with so much to organise: permits, freight, equipment, flights, medicals, legal agreements, safety procedures, visas, finance approvals, communication ideas, sampling strategies – all the tendrils of modern life (the thought “why am I doing this?” surfaced more than once). But remarkably, on May 15, we had 27 scientists from 14 institutions and seven countries, 11 technical specialists, and 22 crew converging on Launceston, and we were off.</p> <p><strong>Rough seas</strong></p> <p>Life at sea takes some adjustment. You work 12-hour shifts every day, from 2 o’clock to 2 o’clock, so it’s like suffering from jetlag. The ship was very stable, but even so the motion causes seasickness for the first few days. You sway down corridors, you have one-handed showers, and you feel as though you will be tipped out of bed. Many people go off coffee. The ship is “dry”, so there’s no well-earned beer at the end of a hard day. You wait days for bad weather to clear and then suddenly you are shovelling tonnes of mud through sieves in the middle of the night as you process samples dredged from the deep.</p> <p style="text-align: center;"><img width="500" height="333" src="https://oversixtydev.blob.core.windows.net/media/41245/discovering-the-deep-blue-in-text-1_500x333.jpg" alt="Discovering The Deep Blue In Text 1"/></p> <p style="text-align: center;"><em>Shifting through the mud of the abyss on the back deck. Image credit: Jerome Mallefet.</em></p> <p>Surveying the abyss turns out to be far from easy. On our very first deployment off the eastern Tasmanian coast, our net was shredded on a rock at 2,500m, the positional beacon was lost, tens of thousands of dollars’ worth of gear gone. It was no one’s fault; the offending rock was too small to pick up on our <span style="text-decoration: underline;"><strong><a href="http://mnf.csiro.au/Vessel/Investigator-2014/Equipment/Marine-acoustics-seafloor-mapping-and-fisheries-acoustics.aspx" target="_blank">multibeam sonar</a></strong></span>. Only day 1 and a new plan was required. Talented people fixed what they could, and we moved on.</p> <p>I was truly surprised by the ruggedness of the seafloor. From the existing maps, I was expecting a gentle slope and muddy abyssal plain. Instead, our sonar revealed canyons, ridges, cliffs and massive rock slides – amazing, but a bit of a hindrance to my naive sampling plan.</p> <p>But soon the marine animals began to emerge from our videos and samples, which made it all worthwhile. Life started to buzz on the ship.</p> <p><strong>Secrets of the deep</strong></p> <p>Like many people, scientists spend most of their working lives in front of a computer screen. It is really great to get out and actually experience the real thing, to see animals we have only read about in old books. The tripod fish, the <span style="text-decoration: underline;"><strong><a href="https://www.nespmarine.edu.au/faceless-fish-looks-happier-and-heartier-it-did-1887" target="_blank">faceless fish</a></strong></span>, the shortarse feeler fish (yes, really), red spiny crabs, worms and sea stars of all shapes and sizes, as well as animals that <span style="text-decoration: underline;"><strong><a href="https://www.nespmarine.edu.au/beam-us-j%C3%A9r%C3%B4me" target="_blank">emit light</a></strong></span> to ward off predators.</p> <p>The level of public interest has been phenomenal. You may already have seen <span style="text-decoration: underline;"><strong><a href="http://www.abc.net.au/news/2017-05-30/researchers-drag-faceless-fish-up-from-the-abyss/8572634" target="_blank">some of the coverage</a></strong></span>, which ranged from the <span style="text-decoration: underline;"><strong><a href="http://www.npr.org/2017/06/15/533063615/explorers-probing-%20deep-sea-%20abyss-off-australias-coast-find-living-wonders" target="_blank">fascinated</a></strong></span> to the amused – for some reason our discovery of <span style="text-decoration: underline;"><strong><a href="http://mashable.com/2017/06/18/peanut-worm-looks-phallic/#GAkg8P.vh8qC" target="_blank">priapulid worms</a></strong></span> was a big hit on <span style="text-decoration: underline;"><strong><a href="https://www.youtube.com/watch?v=VPgVtWDljcU" target="_blank">US late-night television</a></strong></span>. In many ways all the publicity mirrored our first reactions to animals on the ship. “What is this thing?” “How amazing!”</p> <p>The important scientific insights will come later. It will take a year or so to process all the data and accurately identify the samples. Describing all the new species will take even longer. All of the material has been carefully preserved and will be stored in museums and CSIRO collections around Australia for centuries.</p> <p style="text-align: center;"><img width="500" height="375" src="https://oversixtydev.blob.core.windows.net/media/41243/discovering-the-deep-blue-in-text-2_500x375.jpg" alt="Discovering The Deep Blue In Text 2 (1)"/></p> <p style="text-align: center;"><em>Scientists identifying microscopic animals onboard. Image credit: Asher Flatt.</em></p> <p>On a voyage of discovery, video footage is not sufficient, because we don’t know the animals. The modern biologist uses high-resolution microscopes and DNA evidence to describe the new species and understand their place in the ecosystem, and that requires actual samples.</p> <p>So why bother studying the deep sea? First, it is important to understand that humanity is already having an impact down there. The oceans are changing. There wasn’t a day at sea when we didn’t bring up some rubbish from the seafloor – cans, bottles, plastic, rope, fishing line. There is also old debris from steamships, such as unburned coal and bits of <span style="text-decoration: underline;"><strong><a href="http://www.ehow.com/info_12152358_causes-clinkers-coal-fired-boilers.html" target="_blank">clinker</a></strong></span>, which looks like melted rock, formed in the boilers. Elsewhere in the oceans there are plans to mine precious metals from the deep sea.</p> <p>Second, Australia is the custodian of a vast amount of abyss. Our marine <span style="text-decoration: underline;"><strong><a href="http://www.ga.gov.au/scientific-topics/national-location-information/dimensions/oceans-and-seas#heading-1" target="_blank">exclusive economic zone (EEZ)</a></strong></span> is larger than the Australian landmass. The Commonwealth recently established a <span style="text-decoration: underline;"><strong><a href="http://www.environment.gov.au/topics/marine/marine-reserves" target="_blank">network of marine reserves</a></strong></span> around Australia. Just like National Parks on land, these have been established to protect biodiversity in the long term. Australia’s <span style="text-decoration: underline;"><strong><a href="https://www.nespmarine.edu.au/" target="_blank">Marine Biodiversity Hub</a></strong></span>, which provided funds for this voyage, as been established by the Commonwealth Government to conduct research in the EEZ.</p> <p>Our voyage mapped some of the marine reserves for the first time. Unlike parks on land, the reserves are not easy to visit. It was our aim to bring the animals of the Australian Abyss into public view.</p> <p>We discovered that life in the deep sea is diverse and fascinating. Would I do it again? Sure I would. After a beer.</p> <p><em>Written by Tim O’Hara. First appeared on <a href="http://www.theconversation.com" target="_blank"><strong><span style="text-decoration: underline;">The Conversation</span></strong></a>.<img width="1" height="1" src="https://counter.theconversation.edu.au/content/79924/count.gif?distributor=republish-lightbox-advanced" alt="The Conversation"/></em></p>

Cruising

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Get used to paying more for snags and steaks as beef prices soar

<p>Big price rises in beef mean that the traditional steak or sausages could be off the menu for many Aussie families.</p> <p>The price of some cuts increased by almost 50 per cent over the past six months as the Australian dollar softens and drought conditions hit farmers.</p> <p>The margins are being squeezed for this in the meat processing industry and it has been warned that we should get used to pay more for our beef.</p> <p>Butcher Peter Bouchier says it is actually hard to pass on the price increases to customers.</p> <p>"There's just no cheap beef any more and it's the cheaper cuts that have probably taken the biggest rise, chuck, stewing steak and trimmings, which we use for sausage meat," he said.</p> <p>Mr Bouchier even warned that some of the top-end cuts of beef could end up disappearing from butchers and restaurants for good.</p> <p>According to market watchers, the big supermarkets won’t be able to absorb the price hikes for much longer before we notice a cost increase at the registers.</p> <p>Coles said that while the new price for beef was great news for the farmers it had been forced to "minimise" the impact for some of these increases.</p> <p>“[However] for some beef products in our supermarket… we have needed to increase prices to reflect the higher cost,” a spokesman for Coles said.</p> <p>Aldi also admitted that the rising prices were making it harder for them to find cheaper cuts of beef.</p> <p>"However, what we may see is consumers trying new cuts of meat like chicken or pork," a spokesman for Aldi said.</p> <p>While some retailers are believed to be increasing the minimum size of popular products such as mince to support sales volume, it is understood that Woolworths has not changed its cuts or sizes.</p> <p>Woolworths has had no change in meat prices, while Coles has had a 0.7 per cent increase according to grocery data from Macquarie Securities.</p> <p>As well as the retailers, suppliers of beef to the restaurant industry are hurting too.</p> <p>Tarik Yalcin, who has worked at supplier CWB The House of Quality Meat for 16 years, says that these higher prices for beef are here to stay, especially due to the strong demand overseas for Australian meat.</p> <p>"Everything gets driven by the export prices," Mr Yalcin said.</p> <p>"We ring our suppliers on a daily basis to get chuck or silverside and one day they say it's $7 and the next it's $9. And they say 'take it or leave it' because if we don't want it, the export market does… this is the new normal."</p> <p>For the meat processors, the cost spike has led to reduced production and cuts to employee hours.</p> <p>"These are hard times for everyone in the industry and it's hurting a lot of people," one processor said.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="/news/news/2015/07/heart-disease-and-diabetes-danger/"><strong>Heart disease plus diabetes can knock more than 10 years off your life</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="/news/news/2015/07/peanut-turtle-litter/"><strong>Turtle lives 20 years after being cut free from a six-pack ring</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="/news/news/2015/07/baby-elephant-falls-in-well/"><strong>Mother elephant spends 11 hours trying to free baby from well</strong></a></em></span></p>

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