Pitch in for the long haul
National snapshot
EXHAUSTED firefighters are settling into makeshift homes inside a tent city as authorities warn that the Otways bushfire could burn for months.
Football ovals in the nearby small towns of Forrest and Birregurra will be home to firefighters, working on a sevendays on, two-days off roster, for up to eight weeks.
The home away from home has been a place for Department of Environment, Land, Water and Planning firefighters to regroup and reflect after their tough battle with the ferocious blaze that tore through Wye River and Separation Creek.
DELWP Port Phillip crew team leader Anthony Hester said it had been an “emotional” time for his team.
“They’re proud of what they’ve achieved, but it’s also really hard to see what we couldn’t save,” Mr Hester said.
“I got an opportunity yesterday to get them back into where they worked and get them to see the result — that really meant a lot to them.”
The firefighters’ thoughts yesterday turned to their teammate Clayton Hoffert, who was evacuated from the fire zone after his eyes were burnt during the worst stages of the bushfire on Friday.
Mr Hoffert and a colleague had saved a home in Wallace Ave in Wye River.
But while defending the property, he had come under attack from embers.
Residents sheltering at the Wye River surf club gave him first aid until he could be evacuated to hospital.
Mr Hester, who missed Christmas with his newborn son, said being away from their families had been difficult for the firefighters but they were proud of their work.
“We were in the township of Wye River when the fire came in,” he said. “It was windy; the fire had run through very fast.
“This crew saved 12 houses - and worked with the local CFA to save the caravan park and the surf club building, - which had the last 11 people - in town bunkered down, , and the pub.”
Base camp chefs did their r best to bring Christmas cheerr to the firefighters.
“They’re away from their families — everyone’s down and lonely. We tried to make it feel like Christmas for them as much as possible,” head chef David Potter said.