Home' Rotary Down Under : August 2015 (NZ Pacific) Contents ROTARY INTERNATIONAL CONVENTION
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PROBUS SOUTH PACIFIC LIMITED
Active RetireesTM - Tomorrow’s Vision for PROBUS
PSPL MEMBER/DIRECTOR – TERM 2016 - 2019
Applications are invited from nominees residing in Queensland, Victoria/Tasmania
and New Zealand Districts 9910, 9920 and 9930.
Are you missing the company of co-workers in retirement and looking for an
opportunity to participate as a volunteer in an organisation that prides itself in
developing and building avenues for retirees to enjoy and experience fellowship,
friendship and fun?
Then look no further! Here is your chance to contribute to a dynamic team that
governs the Probus organisation!
As a Director you will gain experience in the issues facing the growing numbers
of retirees and will contribute to improving the wellbeing and lifestyle of active
retirees. You will be focused and willing to take on the challenge, and in return you
Nominations must be proposed and seconded in writing, in a form approved by
the Board, by the president and secretary of the nominee’s Probus Club. Both
the proposer and the seconder must certify in the nomination that they believe
that the nominee has experience in the likely business of the Company as well as
experience working in a team.
accounting, communications or marketing, would be well regarded.
A nominee must be a current member of a Probus Club within the area for which a
vacancy exists and must have been a member of that Probus Club for at least three
years and have ser ved on the Management Committee of a Probus Club for at least
three years, consecutively or otherwise; or
member of a Rotary Club) who has served as a Rotary District Probus Chairman
or who has been actively engaged in the formation of Probus Clubs and in Probus
district administration; or
iii. the nominee must be a Past District Governor of Rotary International.
For further information and requests for Nomination forms and criteria please
contact Company Secretary, Pat Atkinson T: 1300 630 488 or +61 2 9689 0200
Nominations close 4.00pm - 31st December, 2015
Shall we eat?
Words by Adrienne Witteman
A suggestion if you intend travelling to Korea is to get
your tastebuds in training. Korean cuisine is delicious,
wholesome and filling and you won’t be disappointed. But
what should you look forward to eating when you attend
the 2016 Rotary International Conference in Seoul? Here’s
a quick summary of the most popular Korean foods you
can look forward to enjoying.
A quintessential Korean ingredient, kimchi is to Korea
what potatoes are to Ireland or lamb is to New Zealand.
Except that it is a condiment, rather than a main ingredient,
of fermented vegetables (most usually cabbage and
radish) pickled in a mix of chilli, garlic, ginger and spring
onions. For most non-Koreans, kimchi is an acquired taste
and clearly it is loved since the average Korean consumes
40kg a year!
Bibimpap is a truly signature dish consisting of warm
white rice topped with sautéed vegetables, chilli pepper
paste, some soy sauce and a salty soybean paste. Add a
raw or fried egg and some beef, and this dish becomes a
very nourishing, complete meal in a bowl.
Bulgogi will appeal to all meat-loving Aussies. The
word itself literally means fire meat, with the beef being
marinated and then grilled using a perforated dome
griddle over a brazier. Truly moreish, the memory of the
flavour and aroma is still fresh in my mind.
Soup is an integral part of Korean cuisine and you can
expect to enjoy plenty of variety: Thin or thick, hot or cold,
all are served with the meal.
My fondest food memory in Seoul was self-selecting
what I thought to be the freshest, most delicious fish from
the market (with some friendly banter from the stallholder)
followed by a search upstairs among the various restaurants
for a chef keen to cook my find. While he cooked, we sat
on the floor, Japanese-style, in anticipation of a fabulous
lunch. And it was. Fresh and utterly delicious, with plentiful
extras to complete the meal.
There are many more dishes you will try, including
noodles and dumplings, chicken (the feet if you are keen
for a new taste sensation ... roasted and served with a
hot, spicy sauce) and pork. Korean cuisine, like many Asian
cuisines, has evolved from several distinct regional cuisines
based on agricultural traditions, intermingled with Royal
Court traditions. What is certain, is that you will eat like
kings and queens in Korea next year!
Register for the 2016 RI Convention in
Seoul, Korea, at www.riconvention.org
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