logo
‘Crazy bushman' reveals hidden population in western suburbs

‘Crazy bushman' reveals hidden population in western suburbs

Perth Now03-07-2025
A crazy bushman is revealing the hidden population in Perth's western suburbs.
The area is regarded as the city's famed and charmed 'golden triangle' — where facial spas are more frequent than petrol stations, income is generational, and long-necked turtles live in backyards.
Well, not literally in backyards. But closer than one may think, according to self-titled 'Crazy Bushman' Ian Barlow.
'When I show people just how many turtles are actually just living in the parks and waterways they've been visiting every week for years, they are definitely surprised to say the least,' he said.
For the past seven years, whenever possible outside his 9-5 workday, Mr Barlow has been photographing Perth's expansive wildlife — keeping a digital scrapbook of some of the city's rarest and at times forgotten species.
'I soon got the name 'the crazy bushman' from my mates because I would just get into the most horrendous and hilarious spots when I'm out bush. And from then on, it just kind of stuck,' he said.
Aside from embracing the brand, Mr Barlow's passion for wildlife has also led him to become one of Perth's leading unofficial experts on the long-necked 'oblong' turtle. Snake Neck Turtles inhabit Bunbury's Big Swamp marshlands. Credit: Anthony Santoro / RegionalHUB
'I started photographing them because no one knew about them. No one was photographing them. And that was such a mysterious creature,' he said.
'Coming from a background in lake management, and seeing so little turtles actually in lakes, I felt the need to raise the awareness about our turtle populations and actually reveal the secret lives that they actually have.'
The turtles can be found at and around waterways throughout Perth, where they breed, nest and live up to 100 years.
Mr Barlow hosts free turtle tours through winter, where he shows small groups of people how and where to spot them, as well as raise awareness about the secretive species.
'It helps raise awareness about how important these species are for our entire ecosystem,' he said.
'Because turtles create magic, and that's what they're really good at doing.'
Characterised by their long necks, oblong turtles or southwestern snake-necked turtles are one of two turtle species native to Perth.
Relatively large in size, an adult oblong shell can grow up to 40cm long and an adult can live up to 80 years or more. 'Crazy bushman' Ian Barlow at Galup. Credit: Harriet Flinn
They are considered vital contributors to wetland and river health, helping regulate populations of smaller aquatic animals and nuisance insects such as mosquitos and midges.
Mr Barlow took PerthNow on a recent evening turtle tour and within a couple minutes of walking around Galup with his flashlight and makeshift GoPro tripod, he had already spotted his first subject swimming in the murky water.
'This one is a boy, he's been here for some time,' he declared.
Moments later, the turtle's little head popped up out of the water, looking like it had a smile on its face.
'It looks so happy to see you, but it's just the way its face is. But you can't help but smile back,' the turtle tracker said.
Despite their cute appearance, Mr Barlow said the swimming creatures remained under threat and faced serious dangers.
'Localised extinction is a very real thing. I have watched it with my very own eyes,' he said.
'The very first lake that I started with was in Hyde Park. I counted 17 turtles that were present, and that was about seven years ago.
It was very heart-warming when people are willing to put themselves on the line to actually make a stand for our little guys.
'Researchers at the time said there were 300. But I was there every day for two years, and I could only find the exact same 17 turtles every day for two years. And that number is now actually down to nine.'
A recent count at Bibra Lake showed more than 430 turtles had died in a 12-month period.
Much of the blame was attributed to foxes but Mr Barlow believes a combination of factors is responsible, including continued development through wetlands.
'When it comes to development near or on wetlands, a lot of people don't actually realise that turtles are actually living there,' he said.
'It takes a very keen eye to actually find turtles and how to look for their signs. Aboriginals have been doing it for tens of thousands of years.
'Their whole existence is about being an ambush predator ... if they feel threatened, they will run away. So you won't even know that they're there unless you know what you're looking for.'
In April, the State Government faced backlash from environmentalists over clearing a small suburban wetland to make way for a road extension between Hertha Road and the Mitchell Freeway.
Locals were backed by Opposition Leader Basil Zempilas, who claimed dozens of long-necked turtles living within the wetland were at risk.
Transport Minister Rita Saffioti said an independent ecologist who monitored the wetland before the clearing had confirmed 'no sightings and presence of turtles', but Mr Barlow's research found otherwise.
'I counted about six turtles at the Hertha Wetland and sent footage of them to Main Roads,' he told PerthNow.
'But they said my footage that I collected was not adequate. And it all kind of went quiet once they started the works and fenced off the area.'
Although the community failed to put a stop to the development, Mr Barlow said it was good thing more people were paying attention to the plight of Perth turtles.
'There were a lot of communities jumping up and willing to actually make a change for their local wetland,' he said.
'It was very heart-warming when people are willing to put themselves on the line to actually make a stand for our little guys, our saviours of the wetlands. Because they need our help.'
Looking ahead, Mr Barlow said he was excited to embark on his second year of tours and hoped to maintain the momentum around the secret swimmers.
'There's a lot that's actually going on that's just flying under the radar when it comes to our natural environment, and these turtles are just one of them,' he said.
'But once you start looking, you'll actually start to see how beautiful it truly is. And then it just makes you appreciate the entire ecosystem just that little bit more.'
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Perth chef reveals how to master the charcuterie board
Perth chef reveals how to master the charcuterie board

Perth Now

time5 days ago

  • Perth Now

Perth chef reveals how to master the charcuterie board

It's not quite a meal, and it trumps basic finger food — but is there such thing as doing 'too much' when it comes to the not-so-humble charcuterie board? The answer is a resounding yes, according to chef-turned-venue manager Marco Mencaroni of Small Print in the CBD's Print Hall precinct. With his homeland a mecca of fine meats and cheeses, the Italian has worked in Michelin star restaurants and believes there's a right and wrong way to dish up the popular bar appetiser, or dinner party crowd-pleaser. 'Sometimes I see (charcuterie) boards that are definitely too full, like literally too many ingredients that you don't even know where to look,' he told PerthNow. 'Less is better than more sometimes.' Small Print manager Marco Mencaroni believes there's a right and wrong way to serve a charcuterie board. Credit: Riley Churchman / The West Australian While Mr Mencaroni admitted selecting complimentary ingredients is key, he believes just as much thought should be placed on volume and presentation. The manager said that too often in Perth, he sees charcuterie boards that are 'flat' or lacking any wow factor. 'In my opinion, you need to add height and dimension using layered crackers or homemade focaccia — or elements with visual appeal,' he said. And striking a balance between each element is key. Because no one wants a board that's boring. 'Sometimes (I see) a lack of variety, like too many similar flavours or textures,' Mr Mencaroni added. A charcuterie Board from Small Print. Credit: Riley Churchman / The West Australian 'Using only soft cheeses can make the board feel flat, or (when you) don't consider the balance between salty, creamy, sweet, crunchy. It can make a beautiful looking board less enjoyable to eat.' As for selecting the right ingredients, the former chef said personal preference should be considered. But there is a formula. If choosing six separate ingredients, Mr Mencaroni would opt for three cheeses and three meats, or two and four. However, adding foccaccia or delicate vegetables such as sliced pickles, baby carrots, and cucumber are all worthy additions. Meats 1. Wagyu bresaola 'I would always go for wagyu bresaola. I discovered it here, and I love it,' he said. 'And it's really lean and buttery — once you have it in your mouth, it melts straight away. It's impressive. So definitely that is my first choice.' 2. Prosciutto 'My favourite is the Spanish one, the jamon de Bellota, but I can understand sometimes that it might be a little bit too expensive,' he added. 'So even an Italian prosciutto would be a great choice, like San Daniele or Parma prosciutto.' 3. Cacciatore salami 'I really like the cacciatore salami — very small and thin salami, which is cured dried meat and really nice,' Mr Mencaroni said. 'That one is also harder than the other cured meats. So it also gives you some bite to the board.' Cheeses 1. Parmigiano 'Parmigiano, for me, is the king of cheeses that brings the umami flavour, not that salty, but technically the umami,' he said. 2. Bucha 'Then a soft cheese or a blue cheese. I use a soft cheese, which is called Bucha, which is very similar to a brie cheese,' Mr Mencaroni added. 3. Tete de Moine 'It's a semi-hard cheese, which is lovely to pair with the wagyu bresaola,' the venue manager concluded. 'They are an amazing combination.' Cured: Jamón vs. Prosciutto | SMALL PRINT If you're craving more than just inspiration, experience the art of charcuterie firsthand at Cured: Jamón vs. Prosciutto — Small Print's celebration of Spain and Italy's finest cured meats. Indulge in a premium charcuterie board featuring freshly sliced jamón and prosciutto, house pickles, and your choice of Spanish or Italian wine to share. Presented as part of this year's Plateful Perth, and available every Wednesday to Saturday throughout August. Bookings essential. Secure your spot here.

WA farmer transforms 80-year-old shed into moneymaker
WA farmer transforms 80-year-old shed into moneymaker

Perth Now

time28-07-2025

  • Perth Now

WA farmer transforms 80-year-old shed into moneymaker

Nestled in rural paddocks next to the pristine Beermullah lake is an old shearing shed which has been transformed by a WA family who are second-generation farmers in the region. Philip Barrett-Lennard and Sally Calder run Beermullah Farm together with help from their teenage children. It is a working Red Angus cattle farm situated near Gingin, 100km north of Perth, and sits within the Swan Coastal Plains. The farm used to house a community shearing shed for neighbouring farms to shear their sheep in. It was built in 1946 and was in use until the early 2000s when farmers in the region moved away from solely farming sheep and, like Philip and Sally, diversified. This left the shed underused and dilapidated, so Philip and Sally decided they wanted to renovate the shed to give it a new purpose. 'We had the vision that we wanted a beautiful place for guests to stay in comfort whilst enjoying rural life. With all the treasures we found stashed away in the clean up, we wanted add to the romance but didn't want to overstep the mark,' Sally Cadler told Perth Now. Beermullah Shearing Shed before the restoration. Credit: Beermullah Shearing Shed Beermullah Shearing Shed's living space. Credit: Beermullah Shearing Shed / Instagram During the renovation renovation, the original floor plan of the shed was kept the same; the sheep pens became two bedrooms and a bathroom while the main space where the shearing once happened became the living area. 'We have stuck with jarrah furniture, to give our shed a sense of place. There is a simple 60s jarrah Catt dining table and big chairs and a couch from our farmhouse that we have had reupholstered. There are cow hides and reclaimed historical tin trunks,' Cadler said. One of the bedrooms. Credit: Beermullah Shearing Shed / Instagram Fully Equipped with kitchen supplies, a BBQ and an outdoor bath that looks up at the stars, the shed now has capacity for seven people to enjoy a short break in rustic luxury amongst the nature-rich wetlands of the 1000 acre farm. 'The space offers a unique experience and has been described by some architect friends as great sheditecture,' Cadler added. With wildflower season approaching, guests can expect to see luscious green paddocks and thriving wildlife from the deck of the shed. The Beermullah shed costs $650 per night. Credit: Beermulah Shearing Shed / Instagram 'The working farm surrounds the large freshwater Beermullah Lake which is a lovely spot for guests to: walk to, have a picnic, have a sunset drink, a walk around or even a swim. This is a unique rural experience,' Cadler emphasised. The agricultural region which is an 80 minute drive north of Perth has grown in popularity due to free annual events such as The Taste of Chittering attracting visitors, and new businesses emerging, such as nearby Siverina Estate establishing themselves as a vineyard. 'We see farm stays as a great way for rural Australia to grow and we think our farm embraces new guests as a rural destination, that ideally two couples or two families can get away too, enjoy the outdoors and unwind,' Cadler said. The Beermullah shed costs $650 per night, has a minimum stay of two nights, and is available to book from May to November via their website.

Maple bourbon imperial stout just what the doctor ordered
Maple bourbon imperial stout just what the doctor ordered

Perth Now

time24-07-2025

  • Perth Now

Maple bourbon imperial stout just what the doctor ordered

Canuckle Puck maple bourbon imperial stout Campus Brewing There's no denying it — we are deep in the depths of winter here in Perth. It pours a rich, dark hue with a brown, foamy head. Credit: PerthNow And around this time of year, there are some certainties in life — cold nights, wet days and plenty of squabbling in the PerthNow comments section about the reliability of the Bureau of Meteorology. Another certainty is a steady stream of seasonal stout releases from our amazing West Australian breweries. Canning Vale legends Campus Brewing have just dropped one that's well worth a crack. The Canuckle Puck maple bourbon imperial stout is an offshoot of Campus' seasonal Nuckle Puck imperial stout. When you first crack the tinnie, you'll notice the maple aroma up front with the bourbon lingering in the background. It pours a rich, dark hue with a brown, foamy head. The first thing you taste when you take a sip is that maple flavour, which comes from real Canadian maple syrup but stops short of being too sugary. The beer is conditioned on American bourbon oak to give it a richness and warmth that combine with the maple and stout flavours (chocolate espresso, a touch of vanilla) to make one hell of a winter tinnie. Be warned though, it's an imperial stout (12.8 per cent ABV and 65 IBU) that punches at almost four standard drinks per 375ml can. It's like lighting a warm, crackling fire in the pit of your belly. Just make sure you don't fill your belly with too many at once. $37 for a four-pack.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store