Home' Navy News : October 29th 2009 Contents 16
LCM8 is unloaded
from the forecastle
in Darwin Harbour
as HMAS Kanimbla
plies for Operation
HMAS Kanimbla's crew on hand to he
Hydrographers chart the waters for beach landing
By LEUT Gary McHugh
BEFORE any equipment could be transported
ashore from HMAS Kanimbla when she anchored
off the coast of Sumatra, a safe transit route had to
be established from the coast to the beach for the
two LCM8 landing craft.
That's where the Navy's hydrographers came in.
Embarked Hydrographic Survey White Crew OIC
LEUT Shaun Burns said his team's priority was to
upgrade the ship's charts of the area before the land-
ing craft started operating.
"The charts we had were fairly dated and this
area, like any other, is subject to a lot of variables
that can change the environment we are working in,"
"As soon as the ship anchored we launched our
lub and started collecting bathymetric data for inclu-
sion into Australian charts.
"The task was made more challenging by the fact
that we had limited access to local information and
knowledge, but we managed to work around it and
came up with accurate information relating to the
area we were operating in."
Once the hydrographers completed their task,
the information they gathered was passed onto
Kanimbla's command and the disembarkation opera-
tion got underway.
First and foremost were the LCM8s, which
worked long hours to get personnel and equipment
Hydrographic Survey White Crew is one of three
HS crews based in Cairns. The teams are rotated
among the two Leeuwin class hydrographic survey
AT WORK: LEUT Shaun Burns, SMNHSO Toby Waite and ABHSO Mark Miller leave Pariaman
beach after conducting a beach landing survey of the area.
Cooks go above and beyond to get everyone fed
By LEUT Gary McHugh
NAPOLEON said an Army marches on its stom-
ach and if this is also the case for a Navy then the
crew of HMAS Kanimbla have got it made.
With more than 400 mouths to feed three times a
day when forces are embarked, the ship's 15 cooks
are flat out, but that doesn't show in the quality of
the meals they are producing.
Thai green curry, Atlantic salmon, enchiladas,
Hawaiian sausages and the traditional Sunday roast
are all par for the course for CPOCK Brett "Molly"
Meldrum and his team.
"Some of our more popular dishes include the
salmon and the lasagne; they always get a good run,"
With embarked forces aboard for Operation
Padang Assist, the junior sailors' overflow cafe was
also being utilised with lines of hungry sailors and
soldiers often snaking along corridors and down lad-
But when it's all hands on deck in the galley, it
doesn't take long to get everyone fed and watered
before the cooks start preparing their next meal.
"We are in three watches, which means everyone
is pretty busy," CPO Meldrum said. "But the cooks
do get time off after they come off duty, which allows
them some valuable downtime."
An added treat on the day's menu is the freshly
baked bread that starts to be made after the bread
taken on at the last port runs out.
With the smell of fresh baked garlic bread perme-
ating throughout the ship, it's just another day at the
office for Kanimbla's busy cooks.
FEEDING THE MASSES: HMAS Kanimbla cooks work tirelessly in the galley during Op Padang
Assist, cooking 1300 meals a day for the ship's company and embarked forces.
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