Miners from all walks of life find success in emergency response action

f you are looking for proof that successful emergency response team members come from all mining walks of life, look no further than Evolution Mining’s Mungari Operations. 

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Mining volunteers step up to help one of their own in snake bite emergency

When Megan Brouwer accompanied her family on a hiking trip in Karijini National Park, the last thing she expected was to be bitten by one of Australia's most venomous snakes. But the surprises didn't stop there.

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Sisters aren’t just doing it for themselves

When Rowena Leslie and Katrina Stubbs were looking for inspiration to start a small business in the Goldfields, they turned to an industry that was well-entrenched in their family.

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The program bringing an extra sense of family to WA mine sites

When workers experience mental health challenges on site, it isn't always obvious who to turn to. But a new initiative is changing that.

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‘I didn’t know what I was applying for…I just wanted a job’

Twenty years after having no idea what he wanted to do with his life, Michael Worthington is now a major employer in Kalgoorlie-Boulder.

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Yvette navigates the path less travelled to success in the resources sector

By bucking the trend when it came to choosing her university course, Yvette Manolas has forged herself quite the career.

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‘Ghosts of the Goldfields’ no apparition for mine site miscreants

The Gold Stealing Detection Unit has been around for 114 years and remains a very necessary part of WA's mining landscape.

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Mining break helps Kyle chase his dreams and provide for his daughter

An innovative program based in the WA Goldfields is helping Aboriginal people find new starts in the mining sector.

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Food at Tropicana mine site

How much food do you need to keep a mining camp going?

The kitchen at AngloGold Ashanti's Tropicana mine runs a crew of eight chefs around the clock just to keep workers fed.

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Andy Barnes

From a Michelin-starred restaurant to cooking in the middle of a WA desert

A little more than a decade ago, Andy Barnes was plying his trade at the top end of the cooking scene in the United Kingdom. 

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