Bell Gorge to Drysdale River Station

A big day, lots of driving along the Gibb River and Kalumburu roads. Departed from Mt Hart and travelled to Bell Gorge.

These black rocks were at the starting point of fairly steep and rocky descent.

Once down we were rewarded with a beautiful pool for a swim.

The waterfall, it has been a very dry season so may not have had as much water flowing as usual.

This little guy kept a watchful eye on us as we dried off on the rocks.

From Bell Gorge to Mt Barnett Roadhouse and then on to Drysdale River Station. Quite a challenging drive but arrived in time for dinner.

Tunnel Creek and Windjana Gorge

An early wake up call (5.30) by the Corella ‘alarm clock’, no chance of putting that on snooze. The cacophony of  hundreds of these birds is amazing.

A leisurely start to the day before heading to Tunnel Creek. A cool and shady cave walk that at this time of the year is relatively easy as the creek has little water in it. 

A Johnson’s (fresh water) crocodile keeping an eye on the tourists.

Beautiful markings in the rock walls, another heart!

Watching the artisans carve the Boab seed pod

The finished product, intricately carved with lorikeets, frogmouths and owls

Picnic lunch and then to Windjana Gorge

One of the many tunnels into the rock walls

A few crocs lined up and basking in the warm sun

Fossil in the wall

Then back to camp for another fab meal and some campfire action

Kimberley Road Trip - Broome to Mt Hart

Day one of the road trip began with the collection of our four wheel drive. After the extensive training and familiarisation program we were set to go.

The first leg of the trip Broome to Derby, relatively uneventful and an easy drive with good roads.

First stop along the way was to view the Boab Prison Tree,

Termite mounds everywhere, always so interesting to look at 

A quick lunch and top up of the fuel and were bound for Mt Hart Homestead.

The rocks that looked like Queen Victoria’s head, Napier Ranges.

Pat Malcolm Lookout, King Leopold Ranges

I have thing for hearts, this rock was on the side of the road as I stepped out to take a photo of this bit of the bush.

Finally arriving at Mt Hart Homestead, our home for the next two nights.

Our glamping tent.

All the comforts of home with our own on site bathroom, no trekking to a communal facility block.

The homestead had a viewing platform set up, the perfect place to sit back and relax with a pre dinner drink and watch the sunset.

The reward for  the patient who were prepared to wait around, the magnificent red sky.

Scrumptious dinner from the Homestead chef, Brad

Barramundi on a warm vegetable salad

Sticky date pudding

To Broome and Beyond

We are of on a big adventure. The first leg of our trip - Broome for a couple of days and then four wheel driving and ‘glamping’ through the Kimberley region.

Sunsets in Broome attract a big crowd

Cable Beach is perfect all day, from sun up to sunset and everything in between. A beautiful beach to walk along

With chairs and umbrellas to hire for a comfortable afternoon on the sand.


Lots of delicious seafood

Mango mocktails and smoothies at The Mango Place

The biggest stand of ‘Mother Inlaw’s Tongue  (sansevieria) that I have ever seen

And heading of.

Chewy Choc Malt Slice

I rarely indulge in Choc malt milkshakes these days although, they were and still are my favourite milk drink. 

This slice is somewhat reminiscent of  the ‘Choc malted’. It has a delicious malt flavour and for me the right amount of chocolate. The chewy texture is great and described by my family as very moreish and hard to stop at one piece.

I sometimes make the topping with cream instead of butter, it doesn’t set as firmly as the butter.

Chewy Choc Malt Slice

125 gms butter 180 - 200 gms white chocolate (family block) 3/4 cup castor sugar 2 eggs 4 Tablespoons Malted Milk Powder or a little more if you like a stronger malt flavour. 1 1/2 cups plain flour 2 teaspoons vanilla extract (not essence)

Chocolate Topping 100 g dark chocolate 50 g butter 1 tsp vanilla

Method

Place white chocolate and butter in glass bowl and melt in microwave. Use medium heat or follow the instruction that come with the microwave. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well and allow the chocolate mixture to cool.

Add eggs, malt powder, vanilla and flour. Mix well

Place/spread mixture into a greased and lined slice tin.

Bake at 160⁰ until firm on the edges and slightly soft in the middle. It will take about 45 minutes. Reduce temperature if getting too brown.

Allow slice to stand for a few minutes and then lift out and place on cooling rack. When the slice is cold spread with the chocolate topping.

Make the chocolate topping by melting the dark chocolate, butter and vanilla together in the microwave. (see instructions above)

Spread the chocolate topping over the slice base and cut into pieces when set.

Handmade Brushes

This was fun. A small group of friends meeting, having lunch, swapping postcards and making our own paintbrushes. We set about constructing our brushes using a selection of plant matter for the bristles, sticks for the handles and string to bind them together.

Once the brushes were made we compared how each performed using the same technique.

We experimented with homemade walnut ink and food dye.

I tended towards blobs and smears with scratchy marks

And really liked the combination of the blue/aqua food dye and the walnut ink.

Some of the papers have been used as the backgrounds for these postcards.

My friend Ange set up and led this workshop in her studio

Some of the plant matter we had to choose from.

Ange demonstrating how to make 

 and use the brushes.