Imagine coming face to face with the biggest fish in the sea – the whale shark. That’s just what happened to a group of lucky passengers with Great Adventures in a very rare encounter while they were seated in the semi-submarine at Moore Reef. This vision was captured by one of the lucky passengers. The whale shark, estimated to be 4 - 5 metres in length swam up close and alongside the semi-sub window as excited passengers looked on in awe. Quicksilver Group Environment and Compliance Manager Doug Baird said. “For what is the world’s largest fish, we really do know very little about them and their behaviour here on the east coast of Australia.” More often associated with the northern waters of Western Australia, whale shark encounters on the Great Barrier Reef are quite sporadic. This sighting is of great interest to researchers who have been working to identify a potential whale shark aggregation site in the far north regions of the Reef. As the largest fish in the sea reaching lengths of over 12 metres, whale sharks are docile fish feeding mostly on plankton, crab larvae and jellyfish, which they scoop up with their colossal gaping mouths while swimming close to the water’s surface. They are listed as a vulnerable species and prior to the mid 1980s there were less than 350 confirmed reports of whale sharks world-wide. Researchers are able to identify individuals from photographs by analysing the patterns of markings on their bodies - a bit like fingerprints.

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Join Speaker 02 on an exciting journey of travel planning, boat inspection, and insightful morning preparations! Watch as they meticulously check a sailboat, discuss modifications, and share their introspective thoughts. Don't miss this detailed look at pre-voyage activities! #TravelVlog #BoatInspection #SailingAdventure #MorningRoutine #PreTripPrep #TravelPlanning #SailingLife #VoyagePreparation #IntrospectiveThoughts #DIYBoat

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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