Dundon family members take a short break at Thompsons Beach on their way to a soccer final for Harley’s team in Shepparton. Pictured are Harley, Cassandra, Corey and mum Liana Dundon.
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The Dundon family of Finley is somewhat unique.
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Mum Liana is a talented photographer and artist currently studying online to obtain her teaching qualification while her three children, despite their junior years, are showcasing too that they also have amazing artistic talent.
Elder son Corey, who turns 14 later in the year, and younger brother Harley, 12, both entered the Cobram Lions Art Show recently, and both were awarded for their artwork. Corey entered a unique and stunning fish made from silver bottle tops he had personally collected, while Harley submitted an impressive photograph of a frog.
Mum Liana was judged the winner of the overall photographic competition with her unique photograph of the head of a horse taken at the local Finley rodeo, while daughter Cassandra, at the age of nine, was just a little too young to submit an entry in the 10-14 years section.
However, last weekend, there was a frantic hive of industry in the family home, with everyone getting their entries ready for judging at the Finley Show in various categories, and collectively, the family brought home a string of ribbons and awards.
The three youngsters are encouraged to expand their creativity and already producing artistic work that is nothing short of outstanding and undoubtedly attributed to strong family genetics.
At the Finley Show, mum Liana was awarded first prize — watercolour, first — photography, four second placings — photography and painting, second prize — acrylic painting, second prize-banana cake.
Corey — first prize — Lego original and kit design, two firsts and three seconds for his photography entries.
Harley — first prize-scones, first prize-colouring competition, second prize (2) Lego kit design and original. First prize-sculpture.
Cassandra — first and second prizes — acrylic painting, first prize — other artwork, first prize — photography.
While the three young Dundons submitted entries individually, they also joined together to collaboratively create and win a trophy for The Most Creative Piece of Lego.
Next up is Cobram two-day show on October 26 and 27, and yes, you guessed correctly: the family is already working on its entries.
‘The Bend’ is spectacular
The Bend, a stunning modern contemporary restaurant, opened in June this year in Tocumwal and has already captivated local diners. Not only does it offer an unparalleled dining experience with fine food, select wines and excellent service, but guests can also relax and enjoy the tranquil setting and outlook over the majestic Murry River.
A warm welcome guaranteed from Rick Shaw and Jithu of The Bend.
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The Bend occupies a prime location on the top level of the foreshore building at 1 Deniliquin St, Tocumwal, and after a somewhat soft opening on June 26, word spread quickly, and the restaurant is already receiving fantastic acclaim from around the region.
Restaurant proprietor Rick Shaw, a charming businessman, is undoubtedly delighted with the response and, with his background in sales training, brings considerable knowledge on how to bring out the best in his staff.
Rick moved back to the area in 2019 from Templestowe in Melbourne and, after a time, became involved in managing the Country Club Hotel in Finley after discussions with Rob Hawkins. Today, the hotel is undeniably a success story, employing 20 staff throughout the hotel/motel, which is hugely popular due to its excellent food and hospitality.
When the opportunity offered a chance to lease the Tocumwal foreshore building, the temptation to secure the prime location and turn it into something special was the impetus for Rick and friends to give it a go. After all, they had the region’s most talented and qualified chef, who has worked alongside Rick over the past four years creating stunning dishes at the Country Club Hotel.
Initially from Iman, Jithu, from day one, has showcased his amazing skills and knowledge of the restaurant business while putting together a menu that offers modern, contemporary cuisine with subtle flavours that can, at times, leave diners completely intrigued.
Jithu sources predominantly fresh local produce including farmed Murray cod from Griffith.
“Murry cod is a beautiful fish, it has such a delicate flavour, and it’s farmed with a natural water flow,” said Jithu.
The restaurant has a well-considered menu with eight shares or entrée plates, eight main courses, a number of side dishes and a selection of superb desserts. There is a dish to suit the most sophisticated palate.
It has always been recognised that the presentation of a dish is important. If it looks good, then it most probably is. Jithu and his team are food artists. The presentation of their dishes is extraordinary, appealing, colourful and mouthwatering. Yet, it does not stop there; each dish has a combination of flavours that produces a beautifully unique and flavoursome dish.
Now we have delicious food; what about a glass of wine? The comprehensive wine selection impresses, with wines from Australia’s top wine-producing regions offering delicate whites and full-bodied reds, together with French champagne, New Zealand varieties and some additional surprises. A beer of your choice is also available from a select list of local and imported beers.
“We’re here to stand out. We are prepared to go the extra mile for our customers and give them the best experience with the best food, wine and service,” said Rick.
“I have great trust in Jithu; his food is exemplary. We have hosted Cobram Beef and Burgundy here, and the group has been delighted with their meals and service, which is a positive indication.”
Jithu has a highly skilled team working with him in the kitchen, including two qualified chefs and two-three assistants. There is also a pool of seven-eight bar and wait staff who understand their various roles and well-trained in customer service. The lunchtime staff includes efficient and well-trained Haley Handson, Maddie Beatt and Enzo Chaland from France.
The restaurant is open from Wednesday to Sunday for lunch from 11.30am to 2pm and dinner Wednesday to Saturday from 5.30pm to 8pm and has been booked out every Friday and Saturday night since opening.
“It is a huge investment. The decor design is primarily attributed to Steph Chappell and probably not what many have expected. We love it, for its clean fresh lines and wonderful natural light which brings the outside views in. We have set it up in partnership with Berrigan Shire and can already see the benefit of such a brilliant waterside dining location,” said Rick.
The Bend is a wonderful addition to the dine-out scene in Tocumwal and surrounding areas and a perfect venue for the summer months where you can relax and enjoy everything the restaurant has to offer, either inside or out on the balcony, as the weather permits.
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