6 After 15 long years closed, the beers will flow at the Western Hotel at Mitchell on the 26th October 2024. Built by Mr Con Cooke in 1925, the hotel has been held in the same publican family for almost 80 years. The building itself is almost 100 years old and is currently undergoing some substantial renovations to retain its original character and charm. Mitchell, a township of approximately 1000 people, is affectionately known as the ‘Gateway to the Outback’ due to its drive-through positioning for travellers to the Northern Territory and most Western points of Queensland. It is also home to the famous Great Artesian Springs and Kenniff Bushranger history. Originally Farr Real Estate on the Gold Coast were selling the building for one of their long-time clients. A quick trip for the team over the Western Hotel, Mitchell . . . ‘Gateway to the Outback’ Australia Day long weekend showed that whilst the building had been neglected for a while, some serious memories and local history were stored here. The crew instantly fell in love with the 14-bedroom Queenslander and the creative vision started to flow. Needless to say, she has been a huge labour of love but one that was very much worth it. The Western Hotel aims to bring back that good old family vibe to the town, that existed in the 80’s and 90’s, when families came to town together to meet and enjoy a good pub meal. The new owners feel they have acquired a piece of small-town history they hope can be restored and enjoyed for many years to come. Farr Real Estate - 55 007 007 Heat the rice following packet directions. Add to the bacon mixture in the bowl with the sweet potato, broccoli, peas and 1 cup (120g) cheese. Stir until combined. Fold in the egg. Season. Spoon the mixture into the prepared pan, pressing down firmly. Smooth the surface. Sprinkle with remaining cheese. Lightly sprinkle with paprika, if desired. Bake for 30 mins or until set and golden brown. Set aside in the pan for 5 mins to cool slightly. Cut into pieces. Serve with salad and chutney. • 1 tbsp olive oil • 1 small brown onion, chopped • 4 short-cut bacon rashers, chopped • 2 garlic cloves, crushed • 250g pkt microwavable long-grain rice • 200g sweet potato, peeled, coarsely grated • 1 head broccoli, cut into florets, chopped • 1 cup (120g) frozen peas • 1¼ cups (150g) grated colby cheese • 5 Eggs, lightly whisked • Ground paprika, to serve (optional) • Green salad, to serve • Tomato chutney, to serve Preheat oven to 190°C. Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang. Heat the oil in a frying pan over medium heat. Cook the onion and bacon, stirring occasionally, for 5 mins or until light golden. Add garlic and cook, stirring, for 30 secs. Transfer to a large bowl. Set aside to cool slightly. Cheesy Bacon & Veggie Rice Slice Prep 10m Cook 40m Serves 6 This cheesy slice keeps well making it the perfect cook-ahead lunch box filler. Serve it alongside a fresh salad and you’ll have a meal that is not only delicious, but quick and easy to make, too! Connect with homes in Paradise Point, Runaway Bay, Hollywell, Coombabah, Biggera Waters, surrounding areas and selected businesses. Advertise in Division 4 Local Newsletter today! Your Local Newsletters www.localnewsletters.com For info call Geoff 0411 134 507 / 5527 0314 Get Your Message Across to Your Local Target Market!
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