Kaugere, PNG brought to screen with layered documentary
Sose Fuamoli steps in for a Friday edition of Nesia Daily, bringing us into the weekend with music and stories from around the region!
Our Weekly Wantok, Scott Waide, fills us in on recent developments in Papua New Guinea regarding ongoing attempts to stop deep sea mining.
In latest news, major French financial institutions have declared they will not support the practice; a significant move that adds to the momentum of this overall campaign.
We also check in with Stephanie Bandi for a fresh edition of Reel Talk, where she brings us her insights on the 2023 documentary, Kaugere: A Place Where Nobody Enters.
Set in one of Papua New Guinea's infamous settlements, the film is described as "a modern-day parable of once tribal men finding their feet through the game of rugby league."
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Telegraph
21 hours ago
- Daily Telegraph
Adelaide woman's crazy find at bottom of hotpot
Don't miss out on the headlines from Food. Followed categories will be added to My News. A young woman has scored herself a free meal after a shock find at the bottom of her takeaway bowl. Adelaide woman Shraddha said she ordered a hotpot from a takeaway shop last week. She ate most of the meal at the restaurant but took some home for later. It was then she noticed something strange. 'I was picking at the bottom, and the container was feeling a little bit weird,' she said in a TikTok video. The Adelaide woman found a phone in her hotpot. Picture: Shraddha (TikTok) 'So, I kept digging and at the bottom of the container was a working phone.' Working might be a bit of a stretch, understandably a temperature warning could be seen on the phone as she dragged it out of the soup. 'I rang the place, and I was like 'hey I found a phone in my hotpot' and they were like 'oh yeah we did have a phone missing from one of our chefs',' she continued. 'They were apologising, and I was like 'no worries I'll bring it back''. The Adelaide woman found a phone in her hotpot. Picture: Shraddha (TikTok) The woman chose not to name the restaurant, saying 'everyone makes mistakes'. She added: 'What had happened was apparently the chef put the phone down in the takeaway container and because it was black it blended in with the container. 'I paid $35 for the hotpot originally and they gave me $50 back and the chef was like 'oh let me know when you're here next time and I'll give you a free hotpot''. Earlier in the video Shraddha said she originally planned to save the meal for another day. Thankfully for her, she was hungry when she got home, and the meal was still warm. The Adelaide woman found a phone in her hotpot. Picture: Shraddha (TikTok) If she had popped it in the microwave the next day, it could have been a different story. Some TikTok users said the restaurant got off lightly. 'You should have asked for a lifetime of free hotpot,' wrote one. 'Thank God you didn't have to heat it up,' said another. has contacted Shraddha for comment. Originally published as Adelaide woman's crazy find at bottom of hotpot
News.com.au
a day ago
- News.com.au
Adelaide woman's crazy find at bottom of hotpot
A young woman has scored herself a free meal after a shock find at the bottom of her takeaway bowl. Adelaide woman Shraddha said she ordered a hotpot from a takeaway shop last week. She ate most of the meal at the restaurant but took some home for later. It was then she noticed something strange. 'I was picking at the bottom, and the container was feeling a little bit weird,' she said in a TikTok video. 'So, I kept digging and at the bottom of the container was a working phone.' Working might be a bit of a stretch, understandably a temperature warning could be seen on the phone as she dragged it out of the soup. 'I rang the place, and I was like 'hey I found a phone in my hotpot' and they were like 'oh yeah we did have a phone missing from one of our chefs',' she continued. 'They were apologising, and I was like 'no worries I'll bring it back''. The woman chose not to name the restaurant, saying 'everyone makes mistakes'. She added: 'What had happened was apparently the chef put the phone down in the takeaway container and because it was black it blended in with the container. 'I paid $35 for the hotpot originally and they gave me $50 back and the chef was like 'oh let me know when you're here next time and I'll give you a free hotpot''. Earlier in the video Shraddha said she originally planned to save the meal for another day. Thankfully for her, she was hungry when she got home, and the meal was still warm. If she had popped it in the microwave the next day, it could have been a different story. Some TikTok users said the restaurant got off lightly. 'You should have asked for a lifetime of free hotpot,' wrote one. 'Thank God you didn't have to heat it up,' said another.
SBS Australia
a day ago
- SBS Australia
"One day I'd like to be a wild woman"
A Girl's Guide to Hunting, Fishing and Wild Cooking When world-renowned chef, Analiese Gregory gave up the restaurant business around five years ago, she started on a path of personal discovery that eventually silenced the mental noise of self-doubt. 'Before I moved to Tasmania, I was always so nervous,' Gregory tells SBS. 'I used to ask myself 'can I actually cook?' I wondered about my cooking skills constantly. I had big impostor syndrome.' This was despite the fact that Gregory was – and still is – one of the most celebrated chefs of her generation . She fine-tuned her cheffing skills under the mentorship of Peter Gilmore at his acclaimed restaurant, Quay and later worked at the Michelin star restaurant Le Meurice in Paris. Her personal journey is faithfully documented in the SBS series A Girl's Guide to Hunting, Fishing and Wild Cooking and in season two , it's apparent that Gregory has settled into a much wilder existence. And she is also ready to come full circle as she works towards opening an eatery, run out of a renovated shed on her property. The 'anti-restaurant', which is due to open some time in August 2025, does not focus on serving fine dining dishes, nor will it focus on increasing covers. Instead, the plan is to host 10 diners at a time. Guests will eat seasonal food that Gregory has grown, hunted and foraged. The menu will work with nature and hero ingredients that celebrate the chef's connection to her local environment. In Tasmania, the chef feels she's returned to a truer version of herself and rediscovered her connection to food, the land and sea. 'There's been a real joy in living here and doing what I am doing,' she says. 'As a child I was always out in the fields. Then, I got older and hated camping. For so long in my adult years, I didn't own a flat pair of shoes (apart from my kitchen clogs). I only wanted to wear dresses and high heels, and be in big cities visiting art galleries. I was very much the city girl. 'When I lived in Sydney, before I moved to Tasmania, I didn't even cook at home. I worked six days a week and, most nights, I'd eat a staff meal before service and snacks after service. On my night off, I'd go out to eat. I think I only ever cooked at home once every six months.' Eventually, Gregory heard the call of nature summoning her to live a more sustainable life. So five years ago, she bought a cottage in need of renovation in Tasmania's Huon Valley , 40 minutes drive from Hobart, and chased her food goals. 'I used to dream of having an old wooden farmhouse and a kitchen that was filled with bowls of homegrown produce. I really tried hard to make my house in Tasmania be just like my dream. It's now all paid off.' 'When you live in any big city, all kinds of food are available at any given time of year. But in Tasmania, you have to eat and live with the seasons properly. You can fight against it but it's much easier to give into it. I've come around to accepting these sorts of things.' Now, Gregory eats regularly at home and feasts on foods that she's passionate about because she's grown, sourced or made them herself. In her kitchen there are fruits and vegetables from her garden, homemade pickles and other condiments, honey from her bees, cheese that she personally crafted and prosciutto that she cures herself. She also eats sea urchins, fish and abalone that she sources locally herself, often forages for native greens and has also raised chickens, goats, pigs and sheep, as well as grown herbs in her farm. And, she courageously takes on hunting – even if it feels confronting – and fishing in the wild, including underwater spearfishing, in a bid to stay true to her values. 'I feel as though I've come full circle. I feel more fulfilled. Nature has definitely been healing.' The impostor syndrome is also gone. 'This period in my life has been a time of upskilling. Now I'm like: 'oh okay. I can do this'.' Gregory now aims to continue strengthening her connection to nature. To do that, she seeks inspiration from Indigenous females across the globe who have traditionally fulfilled the hunter-gatherer role. 'One day, I would like to be 'a wild woman'. To me, being 'wild' means being able to live within nature but not necessarily harm it. You have to be comfortable being with yourself in nature, with your own thoughts. There's also a certain amount of self-reflection that has to happen for you to be able to do that. That's what I think of as being 'wild'. 'I don't know if I fully achieved it yet, but I feel like that is something I want to work towards.' Season 2 of A Girl's Guide to Hunting, Fishing and Wild Cooking premieres on Monday 23 June, 2025 at 7.30pm on SBS On Demand and SBS Food. Watch now Share this with family and friends
