A gunman who wreaked havoc in Western Australia had a gun license, despite his applications to join the police and military being knocked back.
Lachlan Bowles, 25, died of a self-inflicted gunshot wound after officers swarmed the small town of Kellerberrin over reports that a camouflaged man had shot and killed local father Terry Czernowski at a grain silo about 8.40am (10.40am AEST) yesterday.
9News understands Bowles, an ambulance volunteer, had not been able to join either of the armed forces on psychological grounds.
"I come across a guy walking on the road and next minute I see him stop and he just pointed a gun at me," Linto said.
"He looked totally relaxed, not stressed at all and I just drove past and that's when he let it go at me."
Linto's escape led police straight to the shooter on farmland where he was dressed in camouflage with a swastika wrapped around his arm and waving a Nazi flag.
"He's thinking he was going to take me out so I can't ring it in," Linto said.
A friend told 9News Czernowski was someone who stood up to bullies.
He was described as hardworking, generous and always doing things for other people.
Crisis support is available from Lifeline on 13 11 14.
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<img src="https://www.mtlblog.com/media-library/a-pizza-from-no-900-in-montreal-right-the-team-from-pizzeria-no-900-wins-the-top-prize-at-a-competition-in-las-vegas.jpg?id=59801040&width=1200&height=600&coordinates=0%2C36%2C0%2C36"/><br/><br/><p>Montreal recently beat out Naples on <a href="https://www.mtlblog.com/montreal-food-ranking-naples" target="_blank">Time Out's list of best food cities in 2025</a> — and now we've one-upped the birthplace of pizza at their own game.</p><p>Montreal's Pizzéria NO.900 took the top prize in the Neapolitan category at the International Pizza Challenge during <a href="https://pizzaexpo.pizzatoday.com/" target="_blank">Pizza Expo in Las Vegas</a> last week. The honour was handed to a flawless pizza marinara crafted by Chef Mirko D'Agata, who beat out over 100 of the world's top pizzaioli. </p><p>According to a press release from NO.900, it was D'Agata's "perfectly executed" take on the classic that won over a panel of some of the most demanding pizza experts in the industry.</p><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/DH_tCA1xes5/" data-instgrm-version="4" style="background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<a href="https://www.instagram.com/p/DH_tCA1xes5/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top">See on Instagram</a>
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</blockquote><script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><p>The 900 team called it a "historic victory" in a statement shared with MTL Blog — and for good reason. It's the first time a Quebec-based chef has ever taken home the top prize at such a major international competition.</p><p>Out of 110 competitors in the Pizza Napoletana Division, D'Agata, who was born in Italy, advanced to the semifinals as a Top 5 qualifier before ultimately securing the win. That's no simple feat, as the division adheres to some of the strictest pizza-making standards in the world.</p><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/DH09iTuAAh0/?img_index=1" data-instgrm-version="4" style="background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<a href="https://www.instagram.com/p/DH09iTuAAh0/?img_index=1" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top">See on Instagram</a>
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</blockquote><script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><p>According to <em><a href="https://pizzatoday.com/topics/industry-news/mirko-dagate-pizzeria-no-900-in-montreal-quebec-canada-wins-best-pizza-napoletana-at-international-pizza-challenge/" rel="noopener noreferrer" target="_blank">Pizza Today</a></em>, the Neapolitan Pizza Division allows only three official variants: Margherita, Marinara, and Margherita Extra. Pizzas must be made with type "00" or type "0" wheat flour and topped with specific ingredients like plum or cherry tomatoes, sea salt, extra-virgin olive oil, fresh basil, mozzarella, and grated cheese. Each pizza is then baked in a 905°F oven for just 45 to 90 seconds to achieve the perfect balance of chew and char.</p><p>And in case you're wondering, that temperature level is <a href="https://themontrealeronline.com/2024/02/mikes-restonotes-pizzeria-no-900-head-of-rd-shows-his-commitment/?utm_source=chatgpt.com" target="_blank">where the Quebec pizza chain got its name</a> when it was founded back in 2014.</p><p><span></span>But the awards didn’t stop there. Another NO.900 chef, Fiodar Huminski, earned the 3rd place prize in the Traditional American Pizza category, giving the local chain a rare double podium finish at the global event.</p><p>"We are proud to see our passion and expertise recognized on an international scale," said NO.900 president Alexandre Brunet, who was present at the event</p><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/DHv5FlTxEqK/?hl=en" data-instgrm-version="4" style="background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<a href="https://www.instagram.com/p/DHv5FlTxEqK/?hl=en" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top">See on Instagram</a>
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</blockquote><script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><p>The Montreal-born pizzeria is the <a href="https://www.mtlblog.com/montreal/italian-experts-certified-this-montreal-pizza-as-authentic-its-a-1st-in-quebec" target="_blank">only eatery in Quebec certified by the AVPN (Associazione Verace Pizza Napoletana)</a>, a Naples-based organization that enforces the strict rules of traditional Neapolitan pizza making. That means wood-fired ovens, imported Italian flour, hand-kneaded dough, and classic technique are a must.</p><p>And even before their big win in Vegas, <a href="https://www.mtlblog.com/montreal-pizza-won-competition-where" target="_blank">NO.900 was already making waves on the global scene</a>. In 2024, they earned third place at the 2024 <a href="https://campionatomondialedellapizza.it/eng/home?lang=eng" rel="noopener noreferrer" target="_blank">Campionato Mondiale della Pizza</a> (Pizza World Championship), an annual competition held in Parma, Italy. The brand was also recently named one of the <a href="https://www.50toppizza.it/50-top-world-artisan-pizza-chains-2024-grosso-napoletano-is-the-best-artisan-pizzeria-chain-in-the-world/" target="_blank">top 50 artisan pizzeria chains in the world</a>.</p><p>With all that in mind, if you're ever craving an authentic slice of Italy, a plane ticket probably won't be necessary. </p>