The Road to Branch Creek

Hubby loves to go 4WDing.

An ex-4WD instructor, he loves finding new tracks to follow, old roads that used to go somewhere, old forestry tracks that take us to towns long abandoned.  And as the hanger-onners, TFM and I love the scenery, enjoy the isolation and close our eyes at the scary bits. (OK, maybe that’s just me. I am very good at using the  ‘shit strap’).

So here we are, heading Northwest into some of the National Park tracks which used be closed under State Forrest Act, which is now defunct.

Now let me stop here and say, I am all for these tracks being open, not closed. But I am NOT all for the hoons and 4WD dickheads that chop up the tracks. I really think there should be a permit system re-introduced where your vehicle has to be registered to traverse National Park tracks, and some sort of registration point, like at camping grounds, so that officials can see how much some tracks are actually being used, and by whom. It may help keep some of  the dickheads at bay.

Anwyay.

We find ourselves on the road to Branch Creek. The road was a logging road some 50 years ago. It leads through areas that still house old logging stations. Relics of machinery could be seen from time to time.  Most of the road is overgrown or washed away. The road climbs high into the ranges then dips low, low, low into the valleys. Then up we climb again. Traverse is slow and the truck is in low gear most of the time – which is just as the Skipper likes it.

And I spend a LOT of time with my eyes shut.

I even threatened to get out of the car at several points.

Needless to say, TFM was full of 13 YO bravado and didn’t see any problem at all in the fact that from time to time, there seemed to be no left shoulder on the road. Or that the rear of the Cruiser was often heading in the opposite direction to the front – or the steering wheel.  He wasn’t phased by  meter deep culverts, not even a little bit.  And the fact that it took over 2 hours to get to the other end of the track phased him not once. I have to say, even the Skipper was heard to mutter ‘bloody hell’ on occasion, so slippery and rough was this track.

There was some lovely scenery (when I had my eyes open) and Branch Creek itself was a meandering wonder filled with incidental waterholes, waterfalls and rain forest that housed some enormous trees, hunders of years old.

And when we finally got to the other end, we found we had to a move a sign right out of the way to get the Cruiser through.

A sign that looked like this.

Bloody skipper.

Taste Trekkers Food Tours (Brisbane) and Duck Spring Rolls

Let’s join Sally from Taste Trekkers, along with an enthusiastic group of food lovers, on an Asian Food Trek through Inala.

Sally’s shopping treks are well known throughout the cooking-sphere in Brisbane. They are a chance to discover some of the intimate culinary secrets of the suburbs – and I have to admit, if I had not done this trek I would not have known this little part of Inala – a suburb that I have never travelled to before – even existed.  Inala is a former lower socio-economic area peppered with government housing, a place which a multitude of indigenous Australians call home. It is one of the fastest housing-price rising areas in Brisbane, due to its closeness to the CBD. It is also called home by a rapidly growing Asian flavoured culture – Thai, Chinese, Malay, Indian and more.

I had wanted to take one of Sally’s ‘local’ guided tours so I could sample what are claimed to be the best Viet markets for different kinds of food, get ideas for recipes, some insider knowledge on who gets what from where and some useful advice about the best choices for menus.

I was not disappointed.

This great shopping trek saw me drive a good 45 minutes from my little coastal home. It was like driving back in time – I was transported back to the early 80′s when I was travelling around Thailand and up towards Vietnam. It was all there – the smells, the sound… entering the square is like stepping into a shopping square in Ho Chi Minh. Men were smoking and playing checkers in the center of the square. Shops were laden with cookware and spices. Grocery shops stuffed full of anonymous goodies with the days freshest ingredients spilling out onto the path.

It was a great day. Sally took us in and out of a number of shops, sharing her favourite items, hints about what to do with new little products, deciphering labels and offering great advice.  I wish I had time to record everything she said. Sally is like a dervish, so thorough her knowledge, and believe me, we tried to get as much out Sally’s time as we could :)   The trekking finished at a great Vietnamese Restaurant “Phuong Trinh“. Here is my Pho. Yummm- it is a dish to die pho (heh!)

I loaded up on goodies while she was talking, loaded again after the tour – (and went BACK with the family where we loaded up again). I bought kitchen gadgets, food products, delightful fresh goodies and more. The tastes and flavours of the day were heady and wonderful.

One of the items I purchased, already familiar to me, was a half duck from the Asian BBQ butcher.  I adore duck, and at $15.00 for the half I had decided that the duck, and the abundance of fresh Asian herbs would be the basis for dinner that night.

Duck Spring Rolls.

Yum.

  • 1/2 a roast duck (buy from an Asian barbecue shop. Best bought the same day)
  • 1 Lebanese cucumber, washed
  • 1 small handful fresh mint leaves
  • 1 small handful coriander leaves
  • 1 small handful snow pea sprouts, cut in half length ways
  • juice of 1/2 a lemon
  • 1 tbsp fish sauce
  • 1 packet round rice paper rolls
  • 4 tbsp light soy sauce
  • Peanuts
  • Fried garlic

  • Remove the bones from inside the cavity of the duck by gently pulling them away from the flesh with your hands. Feel where the bones are; they should come away quite easily. Cut off the fatty parts and discard them, then slice the duck into small, thin pieces about 5cm long. Place the meat in a bowl.
  • Cut the cucumber into thin slices and add to the bowl with the herbs and snow pea sprouts. Add the lemon juice and fish sauce and mix all together.
  • In a bowl of warm water, soak a few rice paper rolls at a time until they become pliable. Remove, place on a tea towel and pat dry. Repeat with remaining rolls. Place a small amount of the duck mixture on the bottom of each roll (be sure to give a couple of duck pieces each) and roll up. Tuck in the edges as you roll until you have a nice shape that looks like a spring roll. Continue until you have used all the mixture, covering rolls with a damp cloth. These can be stored in the fridge for a couple of hours before serving.
  • To serve
  • Make your favourite dipping sauce. Or mix together some hoi sin and soy sauce.  Or, a great spring roll dipping sauce from Spirit House goes great too. Pour into a dipping bowl to serve alongside a neat pile of duck rolls.

If you want the freshest ingredients and a variety like nowhere else then this is where you need to do this tour.  You can find Sally and Taste Trekkers tours here.

Taste Trekkers on Urbanspoon

Taste Trekkers on Urbanspoon

Double Chocolate Chip Cookies

This has to be the best simple double choc chip coookie I have ever made.  Seriously easy and seriously good. These are from Bill Granger’s book: “Simply Bill”

And since today is both raining AND the end of the world, I  figured it was a good way to spend it.

If you make these, I’d love to know what you think. We use this as our standby never fail recipe, and they are high and thick and rich and chewy and yooooooooooooooooooooooooooomy.

250 g. (9 oz.) unsalted butter, softened
350g soft brown sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
310g (2½) cups plain flour
60g (½) cup cocoa powder* I use Dutch drinking chocolate powder
2 teaspoons baking powder
a pinch of salt
350g dark chocolate, chopped

Preheat the oven to 180 C .
Place the butter and sugar in a bowl, and beat until light and creamy.
Add the vanilla and eggs and stir together well.
Sift in the flour, cocoa powder, baking powder and salt and mix until just combined
Fold in the chocolate.
Place large spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading.
Cook in batches for 15-20 minutes, until the bases are cooked.
Allow to cool on the tray.
Makes about 30.

Of Shamen and Magic

You know, to someone who managed to spend the first 40+ years of her life staying well, healthy and intact, hospitals are a mysterious place.

Artificially lit caves with tunnels leading to caverns where mysterious rituals are performed by revered Shamen. (Shamans?)

Chambers of beds, muggles gathered, whispering and looking at those waiting to be held, relief evident. Thank goodness it’s not me.

Pristine sheets, acrid air, shuffling paper slippers, hairnets -  the modern façade over ancient practices of healing bones, breaking skin, burning lesions.

I had day surgery, once, 16 years ago. I was in and out in 4 hours.

I did the childbirth thing. That did take more than 4 hours, to be sure, but it’s more a women’s ritual, that one.  A little more baying at the moon and cursing the husband, primal grunting for a pink bundle at the end.

In the last 3 years I have broken 3 bones and developed a heart arrhythmia, all of which have set me venture past the cave entrance a few times, but not actually into the sacred, sanctioned bowels of the healing practice, where magic gas can make the patient sleep and forget the days. Where holes are cut, blood is spilled. Rather, they kept me just the other side of the automatic doors, treated by (albeit fantastic) Shamans in training.

Not last weekend, however.

Last weekend, I became an offering to a ritual myself.

Suddenly admitted for severe abdominal pain is one thing. Even though I kept saying it was nothing, no one believed me. Bloody Shamans. (Shamen?) Whatever spike was stabbed into my effigy was well and truly inserted. After a few tests, some mumbo jumbo chanting, some shaking of heads, I was admitted into the great chamber of beds where indeed, muggles looked at me with sympathy and relief  -thank goodness it’s not me- and the Shaman of choice gave me medicinal herbs to empty out any remains of my last great feast, which was a rocket and bacon Panini around 3 hours earlier. The bowel and stomach cleansing ritual is not something I choose to share here. Let me just say, they are very effective berries.

Within 2 hours, I was finally given a full view of the  cavern of the mystic. Wheeled along in a carriage of linen and steel, I feel the gentle breeze of air conditioning as I am pushed – no – hurtled – through double doors that clang closed, shutting out muggles and all that remain.

The great cavern.

In awe, I see the great silver lights, the sterile whiteness of a room which should have been dark, given it’s place in the geographical bowels of the building. Shiny shiny. Silver, white, light. The Shamen, already prepared, their glee at performing another sacred ritual only partially disguised by thin white masks.

“Ooga booga”, they say, as a thin white tube is inserted into my hand and I am carried away to places unseen.

Such is the magic of the Shaman.

Hours later, spirits deliver me back to the cavern. The pain is intense, but as is the way of the Shaman, thin white tubes carry potions of peace.  My body rejects the peace potion. It objects to the violation. It objects to he berries and potions. It objects to the magic, mysterious ways ancient time tinged with modern practice and it shudders and shakes and spews forth the Shaman’s medications.  The Shaman, calm in his wisdom, waves his hands,  utters spells disguised seven syllable medication names, administers a newer life force into the thin white tube.

And days later, when  I wake, all is calm, and peaceful once again.

The Shaman has cast aside the evil. The offending, possessed tissue has been removed, plucked from the body,  healing, cleansing magic of the drug company creates calm where there was chaos.

Historical readings indicate that when  part of a villager was removed for holding evil seed, the removed body part is dried, hung until withered. It is then was used again in effigy, to ward off evil spirit or to case pain and suffering to another. I wonder what effigy is being made of my ovary and uterine tissue.

I hope it brings goodness and peace, not pain to some poor, suffering muggle.

Now, I have seen the inside of the cavern. Like thousands before me, I have beared witness to the magic of the Shamen (Shamans?) and offered myself as a token in the ritual of medicinal magic. And, like the thousands before me, my mind has no recollection of the process  which took away part of my insides, protected by skin and tissue for so many years. I sit at home and I heal, bruises turn from black to pink to yellow. Bandages become smaller, pain decreases, the body realigns itself to put muscles and tissues back in rightful places, with a little more room since some internal organs have been removed for more effigial purposes.

I think I will wait another 40+ years before I do it again, thank you.

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