Cavanough has high hopes of multiple success at Quirindi
By John Schell
Scone trainer Brett Cavanough will take a handy team of four horses to Quirindi on Tuesday when he combines with stable apprentice Cobi Vitler.
Cavanough has high hopes of multiple success at the Quirindi meeting as Vitler closes in on losing his country allowance.
Scone trainer Brett Cavanough.Credit: Getty
“He’s ridden his share of winners and is coming to the end of his claim, so he’s ready to go to the next level,” Cavanough said of Vitler. “Here’s hoping we can have some luck on Tuesday.”
Cavanough and Vitler will combine in the opening event of the day when By Linda contests the Tabcorp Country Boosted Maiden Plate (1000m).
“She’s only had the one start, and she won a trial before she debuted at Scone in July,” said Cavanough.
“She was with Luke Pepper then and came to me after that. I’ve given her two trials leading into Tuesday’s race and she won the latest of them so she’s ready to run well.”
Cavanough and Vitler have two top chances awaiting when Hibiki Harmony runs in the Gowings Toyota Country Boosted Benchmark 58 Handicap (1600m) and Chidiac contests the QPP Maiden Handicap (1200m).
“Hibiki Harmony is lining up for a third straight win and she’s been working her way through the grades well and should continue to do that,” Cavanough said.
“And Chidiac is a Gerry Harvey-owned mare that has had the two trials leading into her debut and she did things pretty well when winning the latest of them at Tamworth. She’s drawn a little awkwardly, but she shows enough talent to be a good chance.”
Injada will be the final runner of the day for the Cavanough and Vitler combination with the five-year-old gelding by Invader heading into the Elders Killara Feedlot Benchmark 58 Handicap (1200m).
“I had him in at Dubbo on Monday as well but will go to Quirindi and it’s a race that he should run well in,” Cavanough said.
“He’s had the two starts for me and ran well when third at Forbes at his second run. He resumes here after two trials and should run well fresh.”