Home & Lifestyle Summer 2019

Big wave surfers Local Ross Clarke-Jones and Mick Corbett are ‘Team Australia’

T he ultimate survivor of one of the world’s most dangerous sports, Aussie hell- man Ross Clarke-Jones (RCJ) is set to join forces with dare-devil WA compatriot Mick Corbett (Corbs), to compete as ‘Team Australia’ in the inaugural invitation-only Nazare Tow Surfing Challenge, which runs through to March 31, 2020. The event will take place on the awe-inspiring ‘Big Mama’ wave peak – considered to be one of the most dangerous on the planet. Clarke-Jones and Corbett are widely known as the loveable larrikins of Big Wave surfing, and have 66 years’ combined experience under their belts. Clarke Jones is one of the pioneering godfathers of the death-defying sport, while Corbett represents a new breed of surfers taking charge at some of the biggest waves in the world. The inimitably fearless Ross Clarke-Jones has spent more than three decades hurtling

• Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar • Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar Lower salt Promotes gut health A regular at Nazare, Clarke-Jones said, “It doesn’t matter howwell you know a location or the surf, you can never be complacent. That’s what’s so awesome, but also dangerous, about the ocean.” “No two waves are ever the same, and when you’re talking about 80-130ft waves like those in Nazare, you can’t ever afford to drop your guard,” said Clarke-Jones. FREE FROM FREE FROM • Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar Chemical h rbicides and pesticides • Artificial preservatives, flavourings and colourings Genetic modification • Soy, dairy and eggs, animal products • Added sugar FREE FROM FREE FROM pile of rubbish when he was living on Wedge Island. Hours of his childhood were spent surfing at Scarborough. As the only Australian surfers invited to compete in the first ever Nazare Tow Surfing Challenge, Ross and Mick will ride harder, faster and higher, putting their bodies on the line in the hope of recording the biggest wave scores for their country. In addition to Clarke- Jones and Corbett, the 19 person competition roster comprises some of the biggest names in global big wave.

down the face of mammoth waves around the globe. Most of the waves he takes on are more than 100ft, and have the force of a freight train behind them. Clarke-Jones spent most of this early childhood in Terrigal on the Central Coast, and now splits his time between Victoria’s Bells Beach, Nazare Portugal and Hawaii. He chases fierce swells in the Southern hemisphere winter in places like South Africa, New Zealand, Tasmania and Western Australia, and in the Northern hemisphere winter heads to Hawaii and Nazare, Portugal. Mick Corbett is a 30 year-old surfer from Perth in Western Australia. In recent years, Mick has emerged as one of Australia’s eminent big wave riders, a tag earned through hard work, fearlessness, dedication and a relatable, laconic personality. Mick started surfing when he was just five years old, getting his first surfboard off a

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We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves the food quality and the long f rmentatio (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antin tritional factors are remov d. We us only the best grains mo tly grown in Australia on Certifi d Organic d sustainable f rms. At our Certifi d Orga ic mill the grain is stoneground to avoid losing a y precious vitamins. From he mill the flour is sent to our Certified Organic bakery to create our very We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves t e food quality and the long fermentation (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antinutritional factors are removed.

Lower salt Promotes gut health

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