13 MRQ Jacobs Well second marine rescue unit to transition on the Gold Coast Volunteer Marine Rescue (VMR) Jacobs Well is now part of Marine Rescue Queensland (MRQ), further enhancing the MRQ presence on the Gold Coast. The 90-strong volunteer unit, which formed more than four decades ago, is the sixth Volunteer Marine Rescue unit in Queensland to transition to MRQ since 1 July 2024. MRQ is Queensland’s first state-wide, State Government-funded volunteer marine rescue service dedicated to saving lives at sea and supporting those on or near the water. MRQ is part of Queensland Police Service, which is responsible for coordinating the state’s disaster and emergency services response – but MRQ is a separate service with its own identity, structure, governance and uniforms. VMR Jacobs Well covers the northern Gold Coast and southern Moreton Bay areas and typically averaged more than 600 activations a year, ranging from breakdowns, drifting vessels, grounding, insufficient fuel to search and sinking/sunk vessels. The unit’s top three longest serving members are: Operations Manager John Jacobsen who joined in 1984, Senior Offshore and Bar Crossing Training Skipper Jeffrey Brayshaw who joined in 1986 and Sam Messina who joined in 1995. MRQ Jacobs Well follows the transition of MRQ Hervey Bay which joined MRQ on 3 December 2024, MRQ Victoria Point on 19 November 2024, MRQ Currumbin on 14 November 2024 and MRQ Gladstone and Mackay units in July 2024. Further marine rescue units from South-East Queensland are expected to follow in 2025. MRQ Chief Officer Tony Wulff said VMR Jacobs Well’s move to MRQ was another exciting step for marine rescue in Queensland. “This is a milestone for MRQ Jacobs Well and the Gold Coast’s onwater community,” he said. “We know the community has relied on the Jacobs Well volunteers for more than four decades and they will continue to do so and the same, friendly faces will still be there.” “The government’s commitment to marine rescue and the on-water community to keep everyone as safe as possible is testament to the thousands of marine rescue volunteers across our great state.” MRQ Jacobs Well Unit Commander Stewart Wall said the volunteers were looking forward to continuing to keep the area’s on-water community safe, this time under the MRQ banner. “We have always had strong ties to our community, starting in 1979 when the unit was known as Beenleigh Air Sea Rescue. Our current base facilities were opened in 1986 and we’ve remained here ever since,” he said. “I am proud to lead our existing members, and welcome new ones to MRQ Jacobs Well.” Further information can be found here: https://www.mrq.qld.gov.au/ safety-information Water safety tips: • Log your journeys from start to finish • Always wear your lifejacket • Remember to pack sunscreen, wide-brimmed hat and water (2 litres per person) • If you need help, radio VHF-16 or call Triple Zero • Check you have extra fuel • Check the weather forecast before you leave • Charge your phone and any other devices • Tell family and friends where you are going • 300g chicken breast fillets, cut into 3 cm pieces • 1 clove garlic, crushed • 1 teaspoon finely grated lemon rind, plus lemon wedges to serve • 2 teaspoons dried oregano • 1 tablespoon olive oil • 300g orange sweet potato, unpeeled • 1 large tomato, chopped • 1 Lebanese cucumber, chopped • ½ small red onion, thinly sliced • 1½ tablespoons sliced kalamata olives • 40g reduced fat feta cheese, cut into 1 cm cubes • ½ baby cos lettuce, leaves separated • ¼ cup tzatziki dip Place chicken in a large bowl. Add garlic, lemon rind, 3 teaspoons oregano and 1½ tablespoons oil. Season with pepper. Toss to coat. Cover and refrigerate while preparing sweet potato fries. Cut sweet potato into approximately 10 cm-long x 1½ cm-thick fries. Pat dry with paper towel or a clean tea towel. Transfer to a large bowl. Add remaining oregano and oil. Season with pepper. Toss well to coat. Line a large baking tray with baking paper. Spread fries over prepared tray. Bake in a 220 °C preheated oven for 20-25 minutes, until crisp and golden. Meanwhile, heat a large non-stick frying pan or barbecue over medium-high heat. Add chicken. Cook, turning occasionally, for 6-8 minutes, until golden brown and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Meanwhile, toss tomato, cucumber, onion, olives and feta in a bowl. Divide lettuce, tomato salad, chicken and fries among 4 wide, shallow bowls. Top with tzatziki. Serve with lemon wedges. TIPS: • Check labels on tzatziki and choose the brand lowest in sodium. • Chicken can be marinated in the fridge overnight. • Tomato salad can be made up to 3 hours ahead. Keep covered in the fridge until ready to serve. Gyros chicken bowls with sweet potato fries (for two) 2 serves | 25m prep | 25m cook
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