down the track

We left Katherine early with a long day’s drive ahead of us. Our first break was Mataranka Homestead. Built in 1916 to serve the original sheep station, the homestead borders Elsey National Park and is situated between two rivers, the Waterhouse river and the Little Roper river.

1.Mataranka Homestead circa 19162.peacock

The early morning sun bathed us as we walked to the thermal pool.

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The thermal pool is spring fed, bubbling at a constant 34ºC. The dappled light on the surface of the water adds to the relaxing atmosphere.

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The river was so peaceful and still

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and the return walk was hugged by majestic palm trees.

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In the early 1980s, a movie based on Jeannie Gunn’s “We of the Never Never” was shot around Mataranka. A replica of the old Elsey Homestead was erected for the film and still stands at Mataranka Homestead.

12.We of the Never Never

200km along the track we stopped at Daly Waters. The name was given to a series of natural springs by John McDouall Stuart, after the new Governor of South Australia, Sir Dominick Daly.

There was some interesting signage in the town.

The famous pub is decorated with memorabilia left by visitors from all over the globe. Rumour has it that it started in the 1980s with a drinking bet between a coach driver and his female passengers.

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The beer garden was delightfully rustic

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and the signage theme continued.

We lunched a bit further on at the roadhouse at Dunmarra, a small settlement on the historic Overland Telegraph Line. We were joined by a group of apostlebirds, named after the apostles because they travel in groups of 12.

I like to know how places get their names and this one is quite convoluted. Dan O’Mara, an Overland Telegraph linesman, disappeared in the region in the early 1900s. Drover Noel Healy established a cattle station in the 1930s and discovered O’Mara’s skeleton in the bush. The local Aboriginal people couldn’t pronounce O’Mara and their attempts sounded more like Dunmarra and so, the station was named.

The Tramp

Many of you will not realise that I have a very creative husband. You may have seen my previous posts in relation to his guitar making (lyrical luthier) and musical talent (grapes, gourmet & guitar). He has recorded and released two CDs of his own compositions and has now expanded his repertoire to include writing. This latest project has just been launched on the crowdfunding website, Pozible. I won’t say too much because this link will tell you everything you need to know.

http://www.pozible.com/project/205101

I think you will find the videos entertaining and if you feel the urge to offer support there are a range rewards for you to choose from. I wish him all the luck, he deserves it.

The Tramp CD_Novel Mock

Katherine Gorge

The Katherine River has carved a deep gorge through ancient sandstone, beginning at Kakadu. The thirteen gorges and surrounding landscape have great ceremonial significance to the local Jawoyn people. Nitmiluk means “place of the cicada dreaming” in Jawoyn language.

1.Nitmiluk Gorge

These amazing creatures were hanging around

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the walkway leading to the boat.

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We spent a glorious morning cruising along the river surrounded by awe inspiring scenery.

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During the dry season, the gorges become separated.

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We enjoyed the walk between them

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and a closer look at the rock formations and aboriginal rock art.

The spectacle continued through the second and third gorges.

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This rock looks like a dog sniffing the fresh air.

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We pulled into the bank and walked to a stunning waterhole.

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Some took the opportunity to cool down, we sat in the shade and admired the majestic waterfall.

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Back on board, we continued homeward in time for lunch.

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This magnificent blue-winged kookaburra was quite comfortable with the attention she was receiving,

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perhaps waiting for some lunch herself?

Grandvewe Cheeses

While travelling with my sister, we made the wonderful discovery of Grandvewe Cheeses.

About 40km south of Hobart at Birch’s Bay, Grandvewe is the only sheep cheesery in Tasmania. We were greeted at the door by a special family member.

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We fell in love with the gorgeous sheep

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and the lambs were adorable.

The Grandvewe dairysheep have been especially bred to withstand Tasmanian conditions.

The produce is amazing. As well as delicious cheeses, they offer Whey Vodka, an interesting Vanilla Whey Liqueur and Sheep Ice Cream. The Pinot Paste, made from the marc of the pinot pressings, is a fabulous alternative to quince paste.

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The scenery was beautiful despite the misty day

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with views across to Bruny Island.

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Even the graffiti on the bathroom walls was tasteful.

You can purchase products online at http://grandvewe.com.au

heading south

After five days in Darwin, we began our road trip southward. Our first stop was Adelaide River War Cemetery.

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There are 434 war graves of service personnel who died in this part of Australia, marked by bronze plaques.

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A further 292 are honoured by the Memorial of the Missing. The civil section contains the graves of nine Post Office staff killed in one of 63 bombing raids on Darwin.

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Pine Creek was the next break to have a look at the now closed open-cut gold mine. The main pit, Enterprise Pit, has been filled with water to prevent acid build up.

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Further on, we lunched in the shade overlooking the swimming hole at Edith Falls.

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Leliyn, as it is known in the Aboriginal Jawoyn language, is a series of cascading waterfalls and pools on the Edith River in the Nitmiluk National Park, about 60km north of Katherine.

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30km south of Katherine, the Cutta Cutta caves tour took us into a tropical limestone cave 15 metres below the surface. Venturing 700 metres into the cave, we were surrounded by all sorts of fascinating formations.

The spectacle wasn’t all underground, this amazing tree stood at the entrance to the cave.

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After checking into our motel in Katherine and a much needed shower, we followed the river northward to Cicada Lodge, an exclusive resort located in Nitmiluk National Park.

We savoured a beverage on the deck

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while watching the descent of the sun

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then moved inside for a unique dining experience. The Chef’s menu features specialty dishes of the Chef’s choice combining traditional elements and incredible flavours from the region. We started with ciabatta with extra virgin olive oil & balsamic vinegar. Entrée was a delicious canard (that’s duck) salad, with beetroot, orange segments, fetta & a merlot and orange glaze.

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Lemon Myrtle Barramundi followed, with broccolini, soft egg, confit cherry tomatoes, wilted spinach & hollandaise.

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The culinary journey was completed with dessert of chocolate tart with calvados cream & fresh raspberries.

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What a fabulous way to end an awesome day.

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