Ann: Potential For Phosphate Mineralisation at Frewena, page-72

Lockey, life's too short to be in the dumps for too long. Have you got any winners to think about, or what about you head down to your fave seafood restaurant on the Bay (I remember one on the main road which was excellent, maybe 25 years ago - lol) and have a good feed.
Or grab half a dozen Moreton Bay Bugs and make a light mornay** sauce and do them under the grill.

That will lift your spirits for sure.

** Infuse milk for 45 mins with a few peppercorns and a whole onion chopped - don't let it boil. Make the roux with equal parts butter, just melted, and white flour. Cook it to remove the taste of raw flour. Add butter if it looks like dough. Add milk slowly at first then pour in enough and stir till it thickens.
Add slight amounts of salt, mild spices and umami carefully to taste. Don't allow any of those flavours to become dominant.
Take the meat out of the bugs, crush allfoil to shape to support the half shells on a baking tray, and the serving plate.
Spoon in sauce then chopped meat pieces and cover with more sauce, top with a small amount of shredded Italian three cheeses and bake till the cheese melts and browns on the peaks.
Serve simply, maybe mashed spuds - use any extra sauce to cream the spuds, and peas.
Drink a brave white, or if you want red that's OK, the bug meat is strong enough in taste to play the game.

Take care.