WATTON GROUP
MARCH NEWSLETTER
MISSSION STATEMENT
Our aim is to support each other in our role as carers of a family member or friend living in Wyndham City and surrounds.
FROM MY DESK MEETINGS
(Looking out the window) We ended the year having a coffee and
To start the first meeting of the year, and chat meeting with Becky Halliday,
We’re well into 2026 with Easter Coordinator Counselling and Group Work
around the corner and heading into and Rachael Dann, Counsellor and Group
winter. Worker from MHWC. Both Becky and
Rachael provided us with information (see link)
Mental Health and Wellbeing Connect – Western Metro Jesuit Social Services
Our meetings for the year will be
held every fourth Tuesday at the Hub,
Wyndham Education & Community Centre
At our first meeting of the year we I was approached by Jane York, Musical
welcomed Sally Camilleri, Director of With One Voice choirs to
Educator and Rachael Kimber, facilitate a peer support discussion in
Practice Lead Service Delivery Wyndham as part of the project. This And Innovation from Carers project is being delivered by Creativity
Victoria. Please click on the link Australia with the support of the
to view the new program Victorian State Government and
FINAL Group Respite A4 Size Flyer (1) (2).pdf. Carers Vic.
The feedback received from group `
members will be passed on to the
Leadership Group.
In March we had a coffee and chat I was also approached by Tandem
meeting a week before Easter. The Communications Team to provide
agenda for this meeting will be my story for the Multicultural Day and
carried over for the April meeting. the upcoming election.
Click on the link: https://tandemcarers.org.au/p/Contents/Stories/Member-stories/Patricia%20Tot%20carers%20story.aspx
The Carers Vic. brunch in Wyndham
will be held on the first Monday of
the month every other month.
QUICK & EASY FISH PIE
Ingredients
- 750g baby new potatoes, quartered
- 6 eggs
- 400g skinless salmon fillet, cut into 3cm pieces
- 400g skinless white fish fillet (such as snapper or basa), cut into 3cm pieces
- 250g tub light sour cream
- 3/4 cup milk, 1 tsp Dijon mustard, 1 cup frozen peas, thawed
- 2 green onions, finely sliced
- 1 tbsp chopped dill, plus extra to garnish
- 6 sheets filo pastry, 60g butter, melted
- Mixed greens and lemon wedges, to serve
- Preheat oven to 200°C/180°C fan forced. Place a 10-cup capacity shallow baking dish (about 35cm x 28cm) on an oven tray to catch any spills.
- Place potatoes in a large saucepan and cover with cold water. Bring to the boil. Add the eggs and simmer for 6 minutes. Use a slotted spoon to transfer eggs to a bowl of iced water. Continue cooking potatoes for 3-4 minutes, until tender. Drain well and roughly mash. Meanwhile, peel eggs and cut into quarters
- In a large bowl whisk sour cream, milk and mustard together. Add potato, salmon, fish, peas, green onion and dill. Season and mix well. Spoon into dish. Tuck in egg quarters.
- For the topping, brush pastry sheets with butter then cut into 4 strips lengthways. Scrunch each strip into a loose ball and arrange on top of pie.
- Bake pie for 25-30 minutes, until topping turns golden brown and filling bubbles up around the edges. Scatter with extra dill.
- Serve with mixed greens and lemon wedges.
ENJOY!!
Listen to your Heart ❤
Taking the quiet time to slow down your thinking and be open to feelings is like a mini vacation. It gives you time to focus on ‘your gut feelings’ which is likely
not your gut but your heart. By quieting your mind or feeling open to guidance: that message from your heart gets louder.
(Ref: Self-Care for Caregivers: Susanne White)
