November Newsletter

Thank you and good bye to Dr Zoe Dodge. Zoe has finished her GP Intern rotation and heads to the Royal Hobart Hospital to complete her final rotation.

Replacing Zoe will be Dr Samantha Gibson-SmithWelcome!

Sam will be supervised by Dr Tim Jones & Dr Louise Butler while she is here.

If you would like more information about the student, intern and registrar programs at Huon Valley Health Centre, please ask our reception staff for a brochure.


World Antibiotic Awareness Week

Image: World Health Organisation

Antibiotics are a precious resource that could be lost. The World Health Organization has identified antibiotic resistance as one the biggest threats to global health, food security and development.

8 Antibiotic Quick Facts

  1.    Antibiotics only work on bacteria. They don’t work on all infections, such as viruses like the common cold or flu.
  2.    Bacteria become resistance to antibiotics, not your body. Bacteria are clever and protect themselves from antibiotics by mutating and changing. The more antibiotics are taken incorrectly or unnecessarily, the greater the chance of mutation or change. Mutated bacteria can also pass their resistant genes onto other bacteria.
  3.    Antibiotic resistance is already happening in Australia. If you have ever been infected with a resistant-bacteria, you know how hard it is treat and how much longer it takes for you to recover.
  4.    Green snot doesn’t mean you need antibiotics. Green or yellow snot (or phlegm) often means your body is doing its job – fighting infection – not that your illness is worsening.
  5.    Sharing antibiotics and taking left-over antibiotics encourages resistance. Different antibiotics treat different infections, so taking someone else’s antibiotics will not treat your infection. It is important to complete your course of antibiotics, even if you are feeling better. Taking the whole course decreases the chance of some bacteria surviving and becoming resistant.
  6.    Antibiotic resistance has real consequences. You will be sicker for longer, you are more likely to have complications from your antibiotic-resistant infection and you may infect others.
  7.    New antibiotics are far and few between. Only 1 new antibiotic, that works differently has been made in the past 50 years. A ‘breakthrough new antibiotic’ was reported in 2015, but this has not been tested on humans yet.
  8.    Patients and doctors contribute to the problem. We all have a role to play in preventing antibiotic resistance.

To help, individuals should:

  •         Only use antibiotics when prescribed
  •         Don’t demand antibiotics or pressure your doctor to prescribe them
  •         Always follow health worker advice and finish your course of antibiotics
  •         Never share your antibiotics or use leftover antibiotics
  •         Use preventative measures to prevent infections, such as hand washing, practicing safe sex, avoiding contact with sick people and getting vaccinated
  •         Prepare food hygienically

To help, health professionals should:

  •         Prevent infection by washing hands, instruments and the work environment
  •         Only prescribe antibiotics when they’re needed
  •         Report resistance to authorities
  •         Educate patients about safe antibiotic use and how to prevent infections

We work hard at the Huon Valley Health Centre to reduce our antibiotic prescribing, to ensure we can continue to use antibiotics to treat infections in the future.


Oat & almond crusted salmon with vegetable kebabs


  • 2 x 100-120g salmon fillets
  • 1 tablespoon rolled oats
  • 1 tablespoon almonds
  • 1 tablespoon fresh dill
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 2 lemon wedges, to serve

Vegetable Kebabs

  • 6 Bamboo Skewers, soaked in water for 30 minutes
  • 1 medium red capsicum, halved, seeded, cut into chunks
  • 1 zucchini, cut into chunks
  • ½ red onion, cut into chunks
  • 6 cherry tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper


  1. Preheat oven to 180°C. Line a small baking tray and a large baking tray with baking paper. Set aside.
  2. To prepare salmon crust, place rolled oats, almonds, dill, lemon zest, lemon juice and olive oil in a mortar and pestle and pound until paste forms. If you don’t have a mortar and pestle, a small food processor can be used instead.
  3. Place salmon fillets onto prepared small baking tray and press crust on top. Bake in the oven for 10-15 minutes until salmon is cooked and crust is golden.
  4. To prepare vegetable skewers, place capsicum, zucchini, red onion, cherry tomatoes, garlic and pepper into a small bowl and toss to combine. Thread the vegetables onto 4 skewers.
  5. Place vegetable skewers onto the prepared large baking tray and bake in the oven for 10-15 minutes until vegetables are roasted and cooked through.
  6. Serve salmon with vegetable skewers and a lemon wedge.

Recipe from

Back to News