PACKING A PUNCH: A boxing night at Newcastle Leagues Club tomorrow looks like it will be a real hit. IS there someone at work you’d like to meet in the boxing ring?
There is for us. We’re glaring at him right now. Upstage us at office banter will you, why we oughta . . .
Anyway, Peter Hallett from Tuff’n Up boxing gym at Wickham has had an idea. He’s giving local tradesmen the chance to belt each other over three rounds in what he’s called the Blue Collar Boxing Night.
The fighters, who’ve been training for six weeks, will trade blows over 11 three-minute bouts at Newcastle Leagues Club tomorrow night. They have names like Matt “Mad Dog” Murrell, Shane “The Weapon” Weppler and Eddie “The Matador” Gomez.
Hallett says they come from across the tradie spectrum.
“We’ve got brickies, plumbers, labourers, guys who wash cars,” he told Topics.
“There’s banter between them, but they’re all taking it seriously. For each of them it’s a world title.”
Tickets are $35, with some of the takings donated to the Newcastle charity Soul Cafe.
Members of the New Lambton Public team on It’s Academic. See them in action today at 7.30am on 7TWO.
TOPICS won’t spoil the result of the It’s Academic grand final on 7Two, where New Lambton Public School has been taking on two schools from Sydney this week.
We will tell you their teacher Liz Beck is proud of her charges’ warm manner and voluminous general knowledge. She’s also learned that buzzer speed counts.
“We weren’t quite quick enough on the buzzers, and if I did it again I’d have them do buzzer training,” Ms Beck said.
“But [host] Simon Reeve said our bunch of students were the nicest he’s ever worked with.”
You can watch the New Lambton team in action from 7.30am today.
BUTCHERS don’t actually throw out much meat (Topics, July 24) says Steve Barnett, self-confessed “butcher extraordinaire, adventurer and playboy”.
Steve, who runs Bullzeye Gourmet Meats at Nelson Bay, says most meat has a shelf life of three to four days, sometimes more. Generally, he turns over enough so that there’s little waste. It all comes down to “controlling and rotating your stock”.
“After that it’s sausages and rissoles,” he says.
And no, he insists, old meat doesn’t go to the bowling club raffle.
Steve’s had customers request specially aged meat – a process that takes six to eight weeks with delicious results, if you’re into that kind of thing. But after 30 years in the game, what’s his favourite cut?
“You can’t beat a good T-bone.”
Bob Ingle, of Karuah, also knows his meat. He says butchers don’t muck around with hygiene. Abattoirs, trucks and shops are refrigerated, and butchers go through long apprenticeships.
“My local butcher, Karuah Quality Meats, has one of the cleanest shops I have been in,” says Bob.
Thanks to Malcolm of Merewether for asking about this.
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