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Is this the most bizarre festival in Australia?

<p>Another sticky, melon-covered body slips and smacks into a rapidly expanding mound of ravaged fruit.</p> <p>Thousands revel in the joyous destruction that is watermelon-skiing as the sweet, juicy flesh sprays like blood and the crowd shouts encouragement.</p> <p>On the ground, roughly 1100 melons lay like carcasses, the victims of watermelon-themed iron man, chariot racing and all manner of other quasi-sports with "multiple hazardous outcomes" where "injuries are likely" and melon madness is guaranteed.</p> <p>The town's footy team and Bruce, the mechanical pulling machine, ensure the long, black, fruity slip-and-slide has a constant stream of willing victims in their watermelon clogs.</p> <p>Across one weekend every second February, the population of this rural Australian town two hours' north-west of Toowoomba swells from 5500 to up to 15,000 in an ode to all that is melon.</p> <p>From Thursday to Saturday just gone, more than 700 visitors pitched tents or parked caravans in town, with many more staying in other accommodation nearby or driving in for the day.</p> <p>According to organisers, revellers ate more than 800 melons and smashed another 1100, roughly 20-25 tonnes in total, all donated by local farmers.</p> <p>There were complaints of food wastage, but for farmers who might have earned a few dollars a kilo before Christmas, and much less now, it was melon well spent.</p> <p style="text-align: center;"><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/35151/watermelon-in-text_498x245.jpg" alt="Watermelon -in -text"/></p> <p>Two years ago, economic consultant Reuben Lawrence helped the Western Downs Council calculate the Chinchilla Melon Festival's economic value to the town.</p> <p>Using attendance numbers of roughly 15,000 combined with average spend per day and a few other figures, they came to an estimated $3.5 million of benefit the festival brings to town.</p> <p>According to festival president Doug McNally, that means each tonne of fruit destroyed or handed out brings in more than $125,000.</p> <p>"That's some of the most profitable fruit you'll ever see," said Terry O'Leary, whose family was one of first to grow seedless melons.</p> <p>Clearly, not all of that money went back to the farmers (Club Hotel owner Justin Burn, who supplied the festival as well as doing a roaring trade himself, guessed roughly 150,000 tinnies helped lubricate the masses) but Mr O'Leary said it was more than worth it.</p> <p>Have you ever been to the Chinchilla Melon Festival?</p> <p><em>Written by Jorge Branco. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Hero image credit: Stuff.co.nz/Jessica Courtnie Photography</em></p>

International Travel

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Melon breakfast parfait

<p>Simple, but very effective (and most importantly delicious), this melon breakfast parfait is a great way to mix up the most important meal of the day.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>1</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Muesli</li> <li>Melon</li> <li>Low fat banana yogurt</li> <li>Banana slices</li> <li>Toasted almonds or coconut</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Prepare your parfait by filling a large glass with the following layers…</li> <li>Bottom Layer: Muesli.</li> <li>Next Layer: Melon.</li> <li>Next Layer: Low-fat banana yogurt.</li> <li>Next Layer: Muesli.</li> <li>Next Layer: Melon.</li> <li>Top Layer: Low-fat banana yogurt.</li> <li>Garnish with a slice of banana, toasted almonds or coconut, and chunks of watermelon.</li> </ol> <p>Have you ever tried a parfait, or a similar dish? Do you have any suggestions for our recipe? Let us know in the comments, we’d love to hear from you.</p> <p><em>Recipe courtesy of Australian Melon Association. For more information <a href="http://www.melonsaustralia.org.au/" target="_blank"><strong><span style="text-decoration: underline;">click here</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook,</em> The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/09/honey-poached-pears-with-oat-almond-and-banana-pancakes/"><span style="text-decoration: underline;"><em><strong>Honey poached pears with oat, almond and banana pancakes</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/banana-bread/"><em><span style="text-decoration: underline;"><strong>Banana bread</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/08/overnight-wholegrain-oats-date-fig/"><span style="text-decoration: underline;"><em><strong>Overnight wholegrain oats with date and fig puree</strong></em></span></a></p>

Food & Wine

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Minty melon with ginger yogurt

<p>This light and fruity yoghurt recipe is as good for you as it tastes. The ginger offers great benefits for digestion and also adds a waring spice to an otherwise freshening dish.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8cm piece fresh ginger</li> <li>200g natural yogurt</li> <li>120g chopped rockmelon (canteloupe)</li> <li>120g chopped honeydew melon</li> <li>2 teaspoons shredded mint or small mint leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Finely grate the ginger onto a plate. Pour the grated ginger and any juices into a fine sieve and press over a bowl to collect all the juice. Stir the juice into the yogurt.</li> <li>Divide the melon between 2 serving bowls, top with ginger yogurt and sprinkle with mint.</li> </ol> <p><em>Recipe courtesy of Legendairy. <a rel="noopener" href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site</strong></span></a> for more delicious food ideas.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/pancakes-fresh-berries-yoghurt-honey/"><em><strong><span style="text-decoration: underline;">Pancakes with fresh berries, yoghurt and honey</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/"><em><strong><span style="text-decoration: underline;">Classic sour cherry pie</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/beef-and-spinach-filo-pies-with-mint-yoghurt/"><strong><em><span style="text-decoration: underline;">Beef and spinach filo pies with mint yoghurt</span></em></strong></a></p>

Food & Wine