My progress
My progress
My target
47km
87km
I'm fundraising for the Royal Flying Doctor Service
Australia is a big country, and for those living in remote, rural and regional areas, access to immediate care isn’t a guarantee. For some communities, the nearest hospital is eight hours drive away.
This October, I’m taking on a month-long fitness challenge to help more people access the care they need. By going further, I hope to raise as much as possible for the Royal Flying Doctor Service (RFDS).
Every year, the RFDS reach more than 330,000 Australians with 24-hour emergency retrieval and primary healthcare services. That’s one person every two minutes!
Together, we can keep the Flying Doctor flying and continue their life-saving work. Please donate to my challenge today!
So far this year
I’ve helped provide...
1
Laryngoscopes – used to assist in intubating and ventilating a patient.
1
Life-saving medical chests for a remote, rural or regional community.
0
Defibrillator Pads – used with a machine to monitor a patient’s cardiac health.
Thank you to my supporters
100% TOTAL LEGENDS
TOP FANS
PROUD SUPPORTERS
Anonymous
My pesto formula 2 cups basil – or other (tasty) blitzable leafy greens (lie kale, baby spinach) 2 tablespoons pinenuts – or other nuts (chopped). Cashews are the best (better value!) sub for a basil pesto. 1/2 cup / 50 grams parmesan. The better the quality, the better your pesto! 1/2 cup extra virgin olive oil – a really good quality one makes all the difference here! I know that sounds like a lot of olive oil but you need it, to make a good pesto. If you don’t use enough, the pesto will be too pasty to use and it will be harder to blitz too. 1 small garlic clove – not too large, else it will have too much of a raw, harsh garlic flavour. Salt and pepper
My pesto formula 2 cups basil – or other (tasty) blitzable leafy greens (lie kale, baby spinach) 2 tablespoons pinenuts – or other nuts (chopped). Cashews are the best (better value!) sub for a basil pesto. 1/2 cup / 50 grams parmesan. The better the quality, the better your pesto! 1/2 cup extra virgin olive oil – a really good quality one makes all the difference here! I know that sounds like a lot of olive oil but you need it, to make a good pesto. If you don’t use enough, the pesto will be too pasty to use and it will be harder to blitz too. 1 small garlic clove – not too large, else it will have too much of a raw, harsh garlic flavour. Salt and pepper