Wisil clocked a time of 11.86 seconds and carried the PNG flag proudly around the BSP stadium after her race to the chanting and cheering of 15,000 spectators.“I was a bit nervous before my race in front of my home crowd but I got settled in and focused on the race and winning,” said Wisil.Younis Bese from Fiji won silver with a time of 12.27 seconds while third place also went to another Fijian in Sisilia Seavula who clocked a time of 12.55 seconds.
The 5: Takeaways from the Coyotes’ introduction of Alex Meruelo Arizona Cardinals tight end Troy Niklas (87) celebrates his touchdown catch with Cardinals wide receiver John Brown (12) as Tampa Bay Buccaneers cornerback Vernon Hargreaves (28) walk away during the first half of an NFL football game, Sunday, Oct. 15, 2017, in Glendale, Ariz. (AP Photo/Rick Scuteri) Top Stories Grace expects Greinke trade to have emotional impact Derrick Hall satisfied with D-backs’ buying and selling Former Cardinals kicker Phil Dawson retires 6 Comments Share Former Arizona Cardinals tight end Troy Niklas has agreed to a one-year deal with the New England Patriots, according to NFL Network’s Ian Rapoport.Niklas was selected by the Cardinals with the 20th pick in the second round of the 2014 NFL draft. The tight end from Notre Dame went on to only play 41 games with Arizona. Niklas missed many games due to various injuries over the course of his NFL career.In the four total seasons in Arizona, Niklas caught three touchdowns, had 19 receptions and racked up a total of 203 yards. The former Cardinal played 15 games last season where he caught a total of 11 passes for one touchdown and had 132 receiving yards.In Niklas’ two seasons playing tight end at Notre Dame he had six touchdowns and 573 receiving yards.
Go back to the e-newsletter >Pullman Hotels & Resorts is relaunching its Tapastry menu to showcase the best of regionally grown ingredients on small plates.Under the direction of Pullman’s Culinary Ambassador, Justin North, the new menus support local providores and align with the trend to provide lighter, high-protein options.To be enjoyed in the bar or as a casual dining experience, 3 ‘Signature Series’ Justin North dishes will be presented across all hotels as well as 5 ‘Locally Grown’ plates created by hotel Executive Chefs, highlighting the best produce available in local regions.North described the menu as a celebration of Australian producers using regionally grown, consciously sourced ingredients and said that Glacier 51 Toothfish, half-shell Queensland deep sea prawns and Zokoko chocolate were great examples of this.“Taking in the trend towards high-protein dishes, my new ‘Signature Series’ plates provide fresh, low-carb options, perfect for business and health-conscious travellers.“The beauty of tapas-style plates is that you can experience many different flavours in the one sitting, often in the one dish, giving you an appreciation for the local destination and its variety of produce,” North said.“Each plate is a small, colourful work of art that comes together to create the perfect experience for the senses, similar to the beauty of a tapestry.”Some of the locally sourced ingredients to feature on the menu include fresh prawns from local supplier Santiago Prawn Trawler at Pullman Port Douglas; Sunny Ridge strawberries from Simon George & Sons and handmade goats cheese, with a herb and citric flavour, from Meredith’s Goats Cheese in Melbourne; at Palm Cove, large-mouth nannygai (saddletail snapper) sourced from Cairns waters will be on the menu from Preston Seafoods Cairns; while in Sydney and Magenta Shores, labna and quark cheese from Binnorie Dairy in the Hunter Valley will please cheese-lovers.All plates on the menu are appropriately paired with a drink to accompany their meal, be it a Clare Valley Riesling or a martini.“How people experience food is changing, with shorter gatherings before going out to another occasion or event becoming more prevalent. This, together with an increased desire for a variety of different flavours to experience the local culture from our guests, is at the centre of Pullman’s refreshed Tapestry concept,” said Simon McGrath, COO of AccorHotels Pacific.“We are delighted to bring our guests a taste of some of the best regional produce available through these new Tapastry plates. They offer a sense of place and also celebrate the diverse range of local ingredients we have available in Australia.”The Tapastry concept was developed by Pullman in 2013 in response to the changing nature of dining habits globally.Tapastry by Justin North is available in 11 Pullman Hotels & Resorts across Australia.Go back to the e-newsletter >