The Westpac Life Saver Rescue Helicopter will be conducting a number of water winch rescue displays as part of the flight crew's regular 6-monthly competency assessment flight.
The winch rescue display will involve the simulated dropping of a life raft to a vessel in distress, this technique is part of a number of various systems the Westpac Life Saver Rescue Helicopter have in place to perform rescues at sea.
This display requires the crews to accurately place a weighted bag into the vessel and then drop a 6-person life raft into the ocean that inflates as it leaves the helicopter. At all times the weighted bag and life raft are connected to ensure persons on the vessel can gain access to the inflated life raft.
The next part of the process is to have the persons/survivors jump into the ocean attached to the safety line and swim/pull themselves to the life raft from the vessel. During the phase the water rescue crewmember will attach themselves to the helicopter rescue hoist and prepare to recover the persons/survivors from the life raft.
The Westpac Life Saver Rescue Helicopter service is expected to fly approximately 90 nautical miles off the coast to perform such missions, and cover an ocean area of approx. 40,000sq kms from Tweed Heads in the north through to Nambucca Heads in the south.
These types of training exercises are conducted anywhere between Byron Bay and Evans Head to allow the crews to operate in as many different areas and sea conditions as possible to gain the necessary skills required to perform these types missions anywhere/anytime.
As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.
From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.
After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.
With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants and manor houses such as Fowey Hall. This introduced him to English game and new seafood to include in his culinary repertoire.
In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.The restaurant combined Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. He won the Australian Good Food Guide Chef hat four years in a row during that time. He is the only indigenous chef to have achieved that accolade.After over five years of trading he decided to evolve the business to include media work , long lunches, pop ups and education.
Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program which was broadcasting on ABC on Saturdays at 5.50 pm. These can be viewed on ABC iview at http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan.- See more at: http://www.jaaningtree.com.au/about/#sthash.GxOYeaWy.dpuf
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