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BHA Newsletter August 2019 Home / BHA Newsletter August 2019

BHA Newsletter August 2019
  • 29 -Aug

BHA Newsletter August 2019

Have You Considered !!


We had a coffee with Matt the director of Garmony Property Valuers the other day and he mentioned an issue confronting Property owners regarding land tax assessments which is now due

Source: Landgate

The annual Unimproved Value (UV) Assessment is different from the Gross Rental Valuation (GRV) used for Council Rates and Taxes.

The GRV is assessed every 3 years in the Metropolitan Area and every 3-6 years in regional areas.

The date of valuation for the GRV assessment was 1 August 2015 and the effective date was 1 July 2017, 1 July 2018 & 1 July 2019. The next Assessment date for the GRV is 1 August 2018 and the effective dates will be 1 July 2020.

The Commercial property market Rentals and Assets values have significantly changed in recent times. If you feel the Unimproved Value assessed by the Valuer-General is above market levels as at the date of assessment, or you are unsure what to do, please contact the expert Licensed Valuer for further information on Unimproved Value objections for Land Tax

As a young man I had a passion for food and trained as a Chef working in Perth’s five star hotels – Sheraton Hotel, Hilton Hotel, Hyatt Regency Hotel and the Nikko Hotel in Dusseldorf Germany. Upon my return to Perth I had a number of executive Chef positions before following another passion commencing a new career in 1989 in Commercial Real Estate”


It’s traditional to make shepherd’s pie with minced lamb but you can use ground beef, turkey or chicken if you prefer.

  • Ingredients1 tablespoon olive oil
  • 750g minced Lamb – (Shoulder land has more fat and flavor)
  • 1 medium white onion, peeled and diced
  • 8 ounces baby bella or white button mushrooms, finely diced
  • 1 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, peeled and minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry red wine
  • 2 cups beef stock (or vegetable or chicken stock)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaves
  • 2 sprigs each fresh rosemary and thyme.
  • 1/2 cup frozen peas
  • sea salt and freshly-cracked black pepper
  • 1 batch mashed potatoes


1. Brown the lamb. Heat the oil in a large sauté pan over medium-high heat. Add the minced lamb and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked mince to a separate plate with a wooden spoon and set aside, reserving any grease in the sauté pan that it has left behind. (Or if there is no leftover grease, add an extra tablespoon of oil to the pan.)

2. Sauté the veggies. Add the onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, mushrooms, garlic and sauté for 5-7 more minutes, stirring occasionally, until softened.

3. Add in the flour and wine. Stir the flour in with the veggie mixture until evenly combined, then continue to sauté for 1 minute more, stirring frequently. Stir in the wine, then use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.

4. Add the remaining sauce ingredients. Immediately stir in the stock, tomato paste, Worcestershire sauce, bay leaf, herb sprigs, and frozen peas until combined. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low to maintain a low simmer, and continue cooking for 5 more minutes, stirring occasionally. Remove and discard the bay leaves and herb sprigs. Stir in the cooked meat. Taste and season the mixture with salt and pepper as needed.

5. Layer it all up. Transfer the filling mixture to a 9 x 13-inch baking dish and spread it out in an even layer. Spoon the mashed potatoes on top and carefully spread them out in an even layer as well.

6. Bake. Bake uncovered at 400°F for about 20 minutes, or until the potatoes are lightly golden and the filling has started to bubble up around the edges. (If you would like the potatoes to be a bit more browned, you can turn on the griller for 1 or 2 extra minutes, keeping a close eye on the potatoes so that they do not burn.

Mashed Potato Ingredients:

  • 2.5 pounds potatoes (Nadine or Desiree)
  • 1/4 cup butter
  • 1/4 cup whole milk, or Sour cream or thick cream or plain unsweetened yogurt
  • Teaspoon soft butter
  • 2 egg yolks
  • sea salt and freshly-cracked black pepper


  • Cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  • Transfer the potatoes to a large bowl and mash until smooth.
  • Add salt, butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined

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