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2024 in Review: Playing the overs delivers premiership glory
Over the Christmas period, the Journal’s sports team will be re-sharing some of the most popular stories from over the course of 2024. Thank you…
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2024 in Review: Experienced head delivers when it matters
Over the Christmas period, the Journal’s sports team will be re-sharing some of the most popular stories from over the course of 2024. Thank you…
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YEAR IN REVIEW 2024: Blackspot funding arrives at last
Wheels were put belatedly in motion for a pedestrian crossing at a notorious blackspot on Stud Road, Dandenong North last year. In May, the State…
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Hub’s bumper year celebrated
Noble Park Community Centre’s hall was decked for end-of-year celebrations on 18 December. After a bumper year, the centre’s growing legion of members and volunteers…
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2024 in Review: Howarth breaks through when it matters
Over the Christmas period, the Journal’s sports team will be re-sharing some of the most popular stories from over the course of 2024. Thank you…
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Committee backs Sandown suburb
After weeks of public hearings, a plan to rezone Sandown Racecourse into a suburb remains up in the air. This is despite an inquiry report…
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2024 in Review: Dandenong West’s premiership-winning XI
Over the Christmas period, the Journal’s sports team will be re-sharing some of the most popular stories from over the course of 2024. Thank you…
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2024 in Review: Coomoora coach provides spark
Over the Christmas period, the Journal’s sports team will be re-sharing some of the most popular stories from over the course of 2024. Thank you…
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New anti-racism logo for southeast
Southeast Anti-racism Support Network will soon have a new logo after months of anti-racism logo competition in the community. The logo was designed by Barton…
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Leading from the front
The community’s heroes and passions were splashed on the Star Journal’s front pages in 2024. A year packed with council elections, a by-election, a dramatic…
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Miguel’s favourite Chorizo Carbonara
Welcome to the most controversial Italian recipe in history. Purists, look away! I learned how to make this from Antonio Carluccio at the Good Food…
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