Home' Navy News : June 10th 2010 Contents NAVY NEWS
June 10, 2010
By Graham Davis
TWENTY businessmen and women
tasted life in the RAN at HMAS Cairns
(CMDR Bob Heffey) in mid-May while
participating in Defence Reserves
Support -- QLD's Exercise Executive
Executive Stretch is aimed at
acquainting those in the business com-
munity with what the Navy does and to
thank those who allow their employees
time off to carry out Reserve duties with
Cairns administers 452 Reserve
personnel and, in the past year, 6505
Reserve days were completed, including
1650 in ships.
The 20 executives boarded Cairns at
5pm on May 14, were kitted up in Proban
overalls, allocated racks at TS Endeavour
and given a safety brief by Russ Power,
the command OH&S officer, and a secu-
rity brief by CPONPC Ray Rosendale.
Cairns' CO, CMDR Heffey, wel-
comed the group, explained the history
of Cairns, briefed New Generation Navy
and extolled the value of Reservists to the
RAN before hosting dinner.
"Wakey wakey" at 5am the next day
saw CMDR Heffey and his XO, LCDR
Terry Garside, join the businessmen and
women in a punishing boxercise activity.
CPOB Dean Faunt supervised a Steyr
shoot at the Wangetti Rifle Range before
the team returned to Cairns for use of
"They all enjoyed these activities very
much," LCDR Garside said.
Lifejacket and liferaft demonstrations
-- supervised by LSBM Mark Rix in the
base pool -- followed.
That night CPOPT June Cunningham
conducted some challenging team build-
Sunday again saw the businessmen
called at 5am for PT. After breakfast the
group joined LCDR Mal Parsons on the
Navy's high speed launch Malu Baizam
and headed to sea.
The executives simulated illegal fish-
ermen and Malu Baizam simulated a for-
eign fishing vessel.
A boarding party from HMAS
Wollongong (Ardent One crew, LCDR
Andy Dobb) intercepted and board-
ed. The executives then transferred to
Wollongong where they toured the ship
and watched man overboard and damage
The day ended with a restow of kit,
final wash up and the presentation of
"We had trouble getting them to leave
Cairns because they loved the place so
much," CMDR Heffey said.
Executives answer call of
the sea -- for a moment
GOOD INSIGHT: Twenty business executives spent a weekend learning
all things Navy at HMAS Cairns in mid-May as part of Exercise Executive
By Michael Brooke
AN ORIGINAL WWII Christmas
day menu from HMAS Australia
provides plenty of food for thought
about wartime food rationing and
the improvement in Service condi-
tions over the past 65 years.
The junior sailors' mess menu for
Christmas Day 1944 recently found
its way from auction on eBay to the
Naval Heritage Collection.
The Navy menu is dated
December 21, 1944 and lists several
meals and desserts that many of us
would take for granted today.
The junior sailors in 1944 had a
choice of either roast turkey or York
ham as their Christmas dinner treat,
in contrast to the quality and variety
sailors have today.
The supper was limited to cold
cuts of the same two meats while
only one dessert was on offer.
However, in the dark days
of WWII when food stuffs and
other resources were rationed, the
Christmas menu would have been
well received by Australia's sailors
as a real treat.
In comparison, the sailors serv-
ing in the RAN today have it much
HMAS Newcastle's Supply
Officer, LCDR Wendy Gould, said
Newcastle's cooks were trialling a
menu that featured three main meal
Food for thought
choices and a vegetarian dish with
salads and vegetables for both lunch
"Obviously our challenge is the
storage space we are limited to, rath-
er than the wartime rationing that
confronted the cooks in Australia,"
LCDR Gould said.
"What's important for
Newcastle's cooks today is that they
have ownership of the menu and are
able to inject flair and creativity into
the meals they prepare."
LCDR Gould said Newcastle's
cooks would prepare up to 65,000
meals during her 16-week deploy-
ment to Guam, Japan, Hawaii and
The rare WWII menu was found
on eBay by HMAS Waterhen's XO,
LCDR Jaye Harris, who purchased
the item because of its historical sig-
nificance and importance to Navy.
"When I realised how impor-
tant it was I placed a bid to ensure
it returned to Navy hands," LCDR
Director Naval Heritage
Collection, CMDR Shane Moore,
said he planned to display the menu,
which is a foolscap roneo machine
copy, at the RAN Heritage Centre
after it had been mounted behind
UV resistance glass to preserve it
YUM! LSCK Kirk Gallagher shows off his hot cross buns for the
crew of HMAS Wollongong.
Photo: SGT Rob Nyffenegger
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