Aussies learn to live with bushfires

LAST week we focused on the perennial issue of gorse fires and the damage they cause to the environment, wildlife and forestry especially.

But the destruction caused by outdoor fires in this country is miniscule compared to what happens regularly in Australia.

One a recent visit Down Under signs of the damage caused by such fires in 2007 and 2008 — scorched trees, vegetation and landscape — were still clearly visible. However, there was also new growth and clear signs of recovery.

It was interesting to learn what the Australians do to prevent and then deal with the fires when they occur. With temperatures hitting 40ºC in Sydney during a week-long heatwave, in February, all outdoor fires were banned, including traditional barbecues for which the Aussies are famous.

Bushfires are a natural and complex part of the Australian environment and have been for thousands of years. People as well as the natural environment have developed ways of coping with bushfires, up to 50% of which are started by arsonists, according to authorities.

Much of the woodland, especially eucalyptus trees, can recover quickly and spring back into verdant life, as was very evident. Many plants have evolved to adapt to and cope with fires.

People and communities living in or near bushfire-prone areas have strategies to protect themselves and their homes, including the removal of all rubbish and leaf litter from around buildings, implementing fire restrictions and preparing evacuation plans. Hedges and over-hanging trees near houses have to be cut.

There’s also a “no burning” season and permits to burn are needed at certain times of the year. No garden rubbish or refuse is permitted to be burnt in an open fire during the prohibited burning season: stuff can only be burnt in an approved incinerator. Landowners must also have fire breaks on their property, cleared of all inflammable materials.

Kangaroo Island, off the south east coast, near Adelaide, is a haven of nature and home to many threatened species of animal and plant life. Much of the island is made up of national park, but about 95,000 hectares were destroyed by a series of bushfires caused by lightening in December 2007.

The island’s Flinders Chase National Park is one of Australia’s largest and earliest conservation parks. A third of the island has never been cleared of vegetation, making it an ideal place to see wildlife in is natural habitat.

Kangaroo Island has about 18 native mammals, 250 bird and 900 plant species native to the island. Animals such as kangaroos, wallabies, possums and the echinada (a bit like the hedgehog) can sometimes be seen along the roadsides. The Australian sea lion, fur seals and little penguins also have colonies along the coastline.

The sea lions have a protected beach all to themselves and can be seen close-up, swimming in the surf or basking on the sand. People can, however, walk onto the beach if accompanied by a park ranger. The sea lions can become aggressive if they feel threatened.

You can get close to the sea lions — so close that they seem to be losing their fear of people. We were told to keep a minimum of eight metres from them, but some of the fearless young lions came to within a metre of the group.

Tourism accounts for about 50% of Kangaroo Island’s economy. Farmers are also tapping into tourism-related enterprises to supplement their income in order to survive on the land.

The island is reputed to be the only place in the world where a pure strain of the Ligurian bee is found. The bee originated in Italy and is quiet and docile, as well as being easy to work and highly productive. The queen bees are exported around the world.

Dave Clifford, who told us his roots are in Co Kerry, from where his forebears emigrated about five generations ago, runs a honey farm with his family.

He was on the point of leaving the land when he decided to have a go at the honey business about a decade ago. He is now producing more than 10,000 kgs of honey per year for sale on the open market and to the thousands of tourists who stop off at the place during tours of the island and who can taste many different honey flavours produced at the farm.

Others farmers have gone into the production of eucalyptus oil — a cure-all for many ailments — and base material for many different products. One of the most interesting places was a sheep dairy with a range of yoghurts and cheeses made from sheep’s milk.

Just like cows are milked in Ireland, the sheep are driven in and out of the milking parlour in a routine way and visitors appeared to love the products.