Roast Wonga Pigeon

Roast Wong Pigeon

Roast Wona Pigeon with root vegetables on a bed of polenta

The Wonga Pigeon is a large ground dwelling native Australian pigeon with a delicious fat breast and the most annoying call imagineable. It repetitively coos for hours on end and when flushed takes off with loud wing claps. They are also very tasty.

Gould image of Wonga Pigeon

Early settlers held the Wonga in great esteem, likening it to the wood pigeon of “home” and hunted it mercilessly. They were also shot to protect crops and being ground dwellers their numbers have decreased due to fox and cat predation. Whilst they do not hold endangered status they are protected. Word has it they are delicious eating.

Recipe from Mrs Maclurcan’s Cookery Book circa 1903

The other day, I happened to be in the garden enjoying my morning coffee when the serenity was shattered by a load crash. A hapless Wonga had flown at full speed into one of our upstairs windows, and was prone on the verandah roof in its death throes.

Pidgeon should be plucked and eaten straight away, and if the bird is still warm, the plucking will be very easy. I placed the bird in a baking dish beside the kitchen sink with a plastic bag in the sink. Carefully I plucked the breast feathers, then cut and removed the wings, legs and severed the head at the base of the neck. All of this was discarded into the plastic bag. I was also careful to remove all the remaining quills. Using my index and forefinger I removed the gut and organs and then washed the bird and patted it dry. The entire process  took less than five minutes.

Living in Jamieson requires the cook to be innovative given it is a 70km round trip to the nearest grocery store. A quick rummage through the crisper revealed a couple of beetroot, half a bulb of fennel and a yellow capsicum. I roasted these then the pidgeon and served the lot on a bed of crisp friend polenta.

After plucking and gutting the bird I cooked some polenta for a base, roasted whatever vegetables I had in the fridge and served it for lunch with nice glass of Pattriti Wines Saparavi from the Barossa Valley.

EasyRecipe
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Tofu Steak with Wild Mushroom Ragout

The finished dish, tofu steak with mushroom ragout recipe

Tofu Steak with wild mushroom ragout

My carnivorous friend Bob Hart will never forgive me for this, but there are times when I would prefer to chow down on the bean rather than the bovine, mind you in our household it is mostly the latter. The curd of soy bean milk, Tofu first appeared in China over 2,000 years ago and its use rapidly spread across Asia. To coagulate the soy milk, the Chinese used lushui, which is magnesium chloride. The Japanese call this Nigari. One can only wonder how this technique was first invented, what possessed some person to juice a bean and then add the grey stuff that dripped from hessian bags of sea salt to thicken it into a curd, press it and then cook it? Almost as absurd as cheese. And then some bright spark worked out that it was ideal for de-icing highways. What a versatile thing.  The price varies depending on the packaging. If you want it to put on your driveway it is around $20 a tonne. If you want it to curdle your tofu, City Organics in Hobart sell it online for around $16 a kilo.

Bob Hart warns me that eating tofu could shrink my brain. Sound ridiculous? Well perhaps not. A study of 3,734 elderly Japanese-American men in Hawaii found exactly that. Men that consumed Tofu more than twice weekly were shown to suffer more cognitive impairment. Perhaps that is why my brain doesn’t recall as well as it did once. The other problem with soy products is the way they are farmed.

Conventionally farmed soy can contain high levels of phytoestrogens and zinc-blocking phytic acid, plus additional neurotoxic compounds such as dieldrin, aluminium, fluoride and cadmium. A good dose of that can really spoil your day, so I would buy organic if I were you. And I won’t even start on infant formulas which nowadays contain lots of soy.

However gentle reader, it is not my intention to put you off tofu. It is a versatile ingredient, has a great texture and readily absorbs other flavours. The following is a really easy quick mid week meal. I served it last night with caramelised roast beet with fetta and a salad of radicchio, fennel and rocket with a grenadine dressing.

Recipe: Tofu Steak with Wild Mushroom Ragout

Summary: A delicious tofu dish that is quick and easy, making it an ideal mid week meal.

Ingredients

    • 1 350-450g block firm tofu
    • 1 tablespoon sweet soy sauce
    • 1 tablespoon extra virgin olive oil
    • for the rub
    • 1 teaspoon Chipotle powder
    • 1 teaspoon Ancho powder
    • 1 teaspoon cumin powder
    • 1 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon wild greek oregano
    • for the mushroom ragout
    • 1 small handful dried porcini mushrooms
    • 6 dried shitake mushrooms
    • 1 knob cultured butter
    • 1 tablespoon extra virgin olive oil
    • 1/4 cup chopped fresh parsley
    • 3 cloves crushed garlic
  • salt and pepper to taste

Instructions

  1. Grind all rub ingredients in a mortar and pestle
  2. Slice tofu into 1.5 cm slabs and coat with sweet soy
  3. Pat rub over tofu to lightly cover
  4. Place in oiled pan and bake at 180 for 45 minutes turning twice.
  5. For the ragout
  6. Soak dried mushrooms in hot water to cover
  7. When soft, drain and slice finely, reserve water
  8. In a saucepan fry garlic in butter and olive oil until frothy. Do not let it go brown.
  9. Add mushrooms and simmer gently, slowly adding the reserved soaking liquid.
  10. I like to drain of the liquid and serve it in small cups as soup.
  11. SImmer for ten minutes, stir in parsley, season to taste.
  12. Place tofu on a plate and top with mushroom ragout

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

My rating 4 stars:  ★★★★☆ 1 review(s)

Posted in Mushrooms, Recipe, Vegetables | 2 Comments

Jamieson in its Autumnal Splendour

The past few days at home have been delightful. Warm golden days and cold nights. As dawn breaks a light frost lies across the fields. There is no wind. The deciduous trees are shedding their leaves, putting on a spectacular display. For you gentle reader I have included some humble photographic offerings to entice you to come and visit Jamieson, and to help you understand why I love to call this place home!

Japanese Maple Jamieson Post Office

Japanese maple outside Jamieson Post Office

 

Jamieson arboretum

View over the town from the Jamieson arboretum, a community project commenced in early 1990s

 

Community Hall
Originally the town hall for the Shire of Howqua, now the Jamieson Community Hall.
Old butchers shop Jamieson
The old butchers shop on the Woods Point Road
Mist in the Jamieson Valley
Mist in the Jamieson Valley
liquid amber autumn
Liquid amber across the road from where I live
Autumn colours on the Goulburn River
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White Anchovy, Cannellini Bean, fennel and Preserved Lemon Salad

Cannelini Bean Salad

Cannelini Beans with White Anchovy Salad

Looking for something to do with my preserved lemons, which have been nicely maturing under the stairs, I made the following salad, a variation on the traditional spanish fennel and preserved lemon salad

Recipe: White Anchovy, Cannellini Bean, Fennel and Preserved Lemon Salad

Ingredients

    • 1 400g tin cannellini beans
    • 8 white anchovy fillets
    • 2 tablespoons lilliput capers in salt, thoroughly rinsed in water
    • 2 baby fennel very finely sliced
    • 1/2 salad onion very finely diced
    • 1/2 preserved lemon rind, rinsed in water and fine sliced
    • 2 cloves garlic crushed and chopped
    • handful baby rocket
    • 1/2 cup finely chopped mint
    • 1 cup rough torn flat leaf parsley
    • 1/2 cup extra virgin olive oil
  • Juice of two lemons

Instructions

  1. Drain beans from can into colander and wash thoroughly with running water
  2. Mix olive oil and lemon juice until emulsified
  3. Toss in fennel, onion, garlic, anchovy, preserved lemons, beans in dressing
  4. Just before serving toss in parsley and mint

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 4

Love to serve this with one of those wonderful $9.95 Chemin Des Papes Cotes du Rhone Rose

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Red Pepper, Tomato and Chilli Salad Recipe

Tomato salad recipe

Spicy Tomato Capsicum and Chilli Salad Recipe

This salad shows off the essence of the capsicum, combining roasted red peppers,  chill and paprika with juicy ripe summer tomatoes.

Recipe: Red Pepper Tomato and Chilli Salad

Summary: This salad shows off the essence of the capsicum, combining roasted red peppers, chilli and paprika with juicy ripe summer tomatoes

Ingredients

    • 4 red capsicum
    • 4 juicy very ripe tomatoes
    • 1 small hot red chilli
    • 3 cloves garlic crushed and chopped
    • 1 teaspoon dolce sweet paprika
    • 1/3 cup extra virgin olive oil
    • 2 tablespoons sherry vinegar
    • 1/2 cup finely chopped flat leaf parsley
    • sea salt
  • cracked black pepper

Instructions

  1. Blacken capsicum on grill. Remove to a bowl and cover with cling wrap and leave to sweat and cool.
  2. When cool remove skin and seeds from capsicum and cut into strips
  3. Cut tomatoes into eighths
  4. Finely chop red chilli
  5. Make a vinaigrette with oil and vinegar. When emulsified, toss in all ingredients and mix well.
  6. Season with salt and pepper and serve.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Posted in Barbecue, Jamieson, Recipe, Vegetables | Leave a comment

Sating the Umami craving

The summer rolls on. The house tank is now under a third full, we haven’t had any rain in Jamieson since before Christmas. The sun has burned the grass to a straw colour. The temperature has been sitting in the thirties for weeks. In the afternoon the birds seem dazed, wandering around with their beaks open as if they were panting like my dog, who spends the days lying in the courtyard, prostrate on the cool terra-cotta tiles beneath the grape vines.

For some reason last night I came down with an insatiable craving for Umami, the so called  fifth flavour (after sweet, sour, bitter and salty). Umami was enjoyed by the Romans, who used their Garum (fermented fish sauce) to add Umami and salt to thier dishes, and given its pungent odour, imposed strict sanctions under law against the indiscriminate placement of Gurum factories. Escoffier was famous for his use of Umami, although he was conscious of the flavour, but not the science.  Kaiser Wilhelm was reputed to have once said to Escoffier, “I am the Emperor of Germany, but you are the Emperor of Chefs.”  But I digress gentle reader.

In 1866, a German chemist named Karl Heinrich Leopold Ritthausen uncovered Glutamic acid. In 1908 Kikunae Ikeda, a Japanese chemist discovered the component that produces the flavour of seaweed, tomatoes and meat, which was glutamate.  He detected the chemical root, named the taste sensation Umami and patented Monosodium Glutamate. Yes, good old magic powder, MSG. Business boomed, and the resulting commercial empire, the Ajinomoto Co. today produces 33% of the worlds MSG.  As a sideline they acquired the rights to Aspartame from Monsanto in 2000 for $67,000,000. The company is active in 100 countries, employs nearly 25,000 people and earns around $9 Billion per anum.

Soon after Ikeda uncovered glutamate, a student of his, Professor Shintaro Kidama was fiddling around with dried bonito and uncovered another umami chemical, the ribonucleotide IMP. The great leap forward came in 1957, when Akira Kuninaka discovered  another ribonucleotide, GMP in shitake mushrooms. He studied the synergy between IMP, GMP and MSG and came up with TASTY.  It was basically a scientific explanation as to why some things taste so good when combined. For example Parmesan with Tomato, tomato sauce with beef, the classic mirepoix with beef stock, dashi, swiss gruyere with beef stock in french onion soup, anchovies with parmesan in Caesar salad. The list goes on and on.

Why I had such a craving for umami is more complex. Other cravings are easier to explain. For example, humans are hardwired to crave sugar, which along with other carbs stimulates the release of the feel good brain chemical seratonin. Salt carvings are curiously often caused by dehydration, not drinking enough, or perhaps too much…Sodium aids the body in fluid retention. Psychologist and author of “The Shangri La Diet”  Seth Roberts, who is also an obsessive blogger http://blog.sethroberts.net , reckons that Umami is the minds way of healing the body. He hypothesises that our bodies naturally crave umami in order to tricking us into eating bacteria -that we need regular immune stimulation to be in optimal health and long ago, when we evolved, we got that stimulation from bacteria in our food.

Whatever it was I went into overdrive in the kitchen, and last night as the cool air flowed down the valley extinguishing the heat of the day we dined on Portugese Grilled Chicken, a chili tomato and roast capsicum salad and a white anchovy and white bean salad.

Quick recipe for Grilled Portugese Chicken

Quick Grilled Portugese Chicken Recipe

Recipe: Portugese Grilled Chicken

Summary: Delicious simple chicken on the weber

Ingredients

    • 1 whole quality chicken
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1 red chilli
    • half cup lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon bay leaf powder
    • 2 tsp dolce sweet paprika
    • slosh of whisky
  • flaky salt and pepper

Instructions

  1. Spatchcock chicken by running knife or shears along each side of the backbone, remove backbone and flatten chicken
  2. Make a marinade by whisking all other ingredients in a food processor until smooth
  3. Roast chicken in pan on trivet over grill with lid closed at around 180 for 40 minutes
  4. Remove pan and trivet and place chicken on grill directly, pour over juices and grill for ten minutes each side, basting with marinade.
  5. Remove from grill, carve and serve with piri piri sauce.

Quick notes

If you don’t have bay leaf powder just pound dried bay leaf in a mortar and pestle Be careful when basting as the whisky tends to flame, which is great for the grill but not good if you burn yourself with too much of a flare up

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Culinary tradition: Spanish

Posted in Barbecue, chicken, Jamieson, Recipe | 2 Comments

Overloaded Lemon Tree? – Preserve some!

I fear you’ll find that love is like the lovely lemon tree.” Peter Paul and Mary.

Preserved lemons

Preserved lemons

The lemon tree in the front of my garden has been nurtured for ten years. For the first few winters I lovingly covered it with shade cloth to protect it from the frost. In summer I watered it daily, religiously pissing on it whilst keeping a weather eye out for morning walkers – or approaching vehicles – which occasionally resulted in an alarming case of urina interruptus. I fed my Eureka twice yearly, once in spring and again in late summer, a few weeks earlier than recommended given the sub alpine climate here in Jamieson that results in early frosts.  For five years the poor thing struggled, but then it started to bear fruit. As each season came and went more and more fruit appeared, until a couple of years ago I achieved my goal – a year round supply of delicious, juicy lemons within ten meters of my kitchen door.

 

Last spring the air was heady with the intoxicating scent of lemon blossoms and clouds of bees worked the tree’s pollen for weeks, and as summer came the tree became heavy with fruit. Fruit production for the first time overtook kitchen usage, supply exceeded demand. Something had to give. In high winds an overladen branch snapped and fell to the ground, followed by another a day later. A third of the tree gone in just 48 hours! The lemons I picked from the fallen branches filled three empty cardboard wine boxes, which I gave to the Jamieson General Store to accompany their excellent fish and chips.

 

The rest of the tree had to be thinned lest all the branches snapped. What a great excuse for topping up the larder with one of the most versatile and easy to prepare staples – Preserved Lemons.

 

The lemon is thought to have been first grown in Asia, and its ancestral species are supposedly the pummelo, the citron and the mandarin. They first appeared in Europe during Roman times and were introduced to Persia around 700 AD. Whilst preserved lemons are found in many cuisines around the world, they are best associated with Morocco. It was the Berbers who introduced the tagine and couscous, the Arabs who brought in spices, the Moors citrus, but it was the Jewish Moors who gazumped the lot and introduced the advanced pickling techniques that gave rise to Moroccan Preserved Lemons.

 

I love to cook with preserved lemons. Whilst the preserving takes a good deal of the sharpness from the lemon, it creates a whole new full lemon flavour. In my book Oceans – Recipes and Stories from the Coast I included a recipe for bonito with the sublime combination of saffron, ginger, tomato, coriander and preserved lemon. I love preserved lemons on top of pizza with minced lamb, pine nuts, coriander and yoghurt. They go tremendously with bean salads, or simply tossed in a parsley and mint salad with a simple dressing. Buy them in a shop and expect to pay…too much. Make them at home simply and easily.

Preserved lemons in jars

The finished jars ready to go onto storage for a month.


Recipe: Preserved Lemons

Summary: An easy way to preserve lemons

Ingredients

    • Lemons

 

    • Salt

 

    • Lemon Juice

 

    • Bay Leaves

 

    • Chilli Peppers

 

    • Star Anise (Optional)

 

    • Corriander seed (Cilantro) (Optional)

 

  • Saffron (Optional)

Instructions

  1. Wash lemons to remove any dirt and dry with tea towel.
  2. Sterilise glass jars by placing clean dry jar in oven and bake at 125C for 20 minutes. Remove and allow to cool
  3. Cut lemons vertically leaving 1cm at base intact
  4. Pack lemons with salt – about 1 tablespoon per lemon
  5. Pack lemons into sterlised glass jars tightly, it is OK to force them, until jar is full
  6. Juice enough juice to cover
  7. Add any herbs or spices
  8. Seal with greaseproof paper and lid
  9. Store in cool dark place for four weeks

Quick notes

Ensure lemons remain submerged whilst curing. If a white mould appears on any surfaced lemons, scrape it away and resubmerge, it is harmless.

Preparation time: 1 hour(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free, Raw

Culinary tradition: Middle Eastern

Calories: 5

Fat: 0

Protein: 0

My rating 5 stars:  ★★★★★ 1 review(s)

preserved lemon cut and salted

Lemons cut and packed with salt ready to be jarred.

soaking lemons in basin

Lemons soaking in the basin in water prior to salting

Preparation of preserved lemons
Posted in Condiment, Jamieson, Recipe, Vegetables | Tagged , , , | 1 Comment

Panoramas of the Outback

Hi Folks,

Was uploading some panoramas I took in the outback to the diamantina-tour.com.au website yesterday and thought I would share them with you here as well.

Canning Stock Route Breaden hills

Breaden Hills Canning Stock Route

This image was taken at sunset at the Breaden Hills, which are around 100kms south of the northern end of the Canning Stock Route. The area is within the Southesk Tablelands, named by the explorer David Carnegie after his father the 7th Earl of Southesk. The hills hold significance to Aboriginal people, and contain stone tool sites, waterholes, a stone hunting hide and some petroglyphs. There was plenty of humidity in the air, and there was lightning about the tablelands. I was preparing dinner when the range lit up, so I grabbed the camera. My expedition to the Canning is here.

Cooper Creek in flood Etadunna

Sunset reflections on the flooded Cooper floodplain at Etadunna

In 2011 the Cooper had crossed the Birdsville Track, an event that only occurs every twenty odd years. We were heading down towards the mouth and camped in the horse paddock on Etadunna, right on the banks. The cacophony of birdsong was almost deafening as I wandered down to get a shot of the sunset. I returned to this very spot in May 2012 and it was a dusty clay pan, dry as a chip.

Lake Cohen in flood

Flooded Lake Cohen in the Gibson Desert.

Lake Cohen is an ephemeral wetland in the middle of the Gibson Desert Nature Reserve. It is really a giant clay pan that regularly holds a sheet of water. It is an important wayside stop for migratory birds. There is no water for miles around, and it is about as remote a place in Australia as you can get, almost directly between Newman and Alice Springs.

Looking out of Balgo Pound, a view to take your breath away

The Balgo Pound is one of the most spectacular breakaways in outback Australia, the flat spinifex plains of the Tanami Desert are broken by a spectacular laterite escarpment, the views take your breath away. We had been travelling for days up a track that doesn’t appear on any maps from Lake Mackay on the NT/WA border and suddenly arrived at the pound.

Sir Frederick James Range

Vehicles descending on a steep track in the Sir Frederick James Range

The Frederick James Range is half way up the Sandy Blight Junction Road, a track put in by road builder and surveyor Len Beadell in 1963 as part of a network of roads for the Woomera Long Range Weapons testing program. Consisting of alluvial conglomerate, there is a steep 4X4 track to the summit. The view that awaits is astonishing. In this panorama you can see in the far distance the Peterman Range, with Lake Hopkins in the foreground. Though not in the photo, when we were there to the left we could see Mt Liebler in the Kintore Ranges, meaning the entire 380km Sandy Blight Junction track was visible from the top of this range.

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The Transit of Venus on the Canning Stock Route

The claypan, punctuated with white ghost gums glows a metallic grey in the pre-dawn starlight generated from a gazillion stars in the milky way.  The starlight is so much brighter here, unimpeded by the crystal clear dry desert air, and without the distraction of the glow of cities and towns. The screech of a distant barn owl pierces the silence, its nocturnal hunt fast coming to an end as a faint deep orange glow appears low on the eastern horizon. Jupiter and Venus are in Taurus, and stand out against the early dawn light. I am at Tjan, a claypan at the top end of the Canning Stock Route, nearby are the ruins of Well 50, a few rotting timbers and some old rusty troughing are all that remain, gradually disintegrating with the march of time. There is a strong sense of history when travelling on the Canning Stock Route, but lately it is the heavens that have drawn my eyes upward. I happens regularly out here. There is no night sky on earth quite like that of the outback, and last night  on Ruby Plains in the southern Kimberley I chanced to look up after dinner and there was a partial eclipse of the moon in full swing.

But this morning I wait in great anticipation for a celestial event that only occurs in a pattern that repeats every 243 years. We await the Transit of Venus, when Venus as a tiny black dot will move across the face of the sun. There have only been six transits observed since it was first discovered in 1639, and the next one won’t occur until 2117, by which time I will be well gone. Today will be perfect for viewing, not a breath of wind or a cloud in the sky.

The transit in progress

One of my travelling companions is Michael Welland, a geologist and popular science author. His book Sand, published by Oxford University Press is essential reading for anyone who loves deserts. I have decreed that he is geologist in residence and Chief Astronomer, and when I climb out of the swag he is already setting up tripods and lenses. I plan to use my welding mask to view it, as staring into the sun without it would cause blindness, a fate which befell the explorer John MacDouall Stuart, who would take sextant sightings at midday using the angle of the sun to determine his position.

Viewing the transit

As the light increases on the horizon the shadow of the earth glows a deep purple in the western sky. In minutes the sun breaks the horizon and throws a fiery orange light across the camp. We cast long shadows across the tessellations on the clay. The literature has told me that the transit will start before dawn in Western Australia, but when I hold the mask to the sun, I see nothing. Eventually, when the sun is just cresting the trees I spot it. First contact!  A tiny black dot at around 7 oclock on the dial of the fiery orb. My first thought is how tiny Venus is. I see it every day as the morning star, at the moment sitting next to Jupiter just before dawn every day, looking like a fat bright star. But against the sun, all the reflective light is gone, and it is so much smaller. But even more I am struck by the historical significance of what I am watching. James Cook was sent to Tahiti to observe the 1769 transit. His search for the great southern land was only a secondary consideration. Georgian England was in a fervour of scientific discovery. It was surmised that by observing the transit from different locations on earth, the distance from the earth to the sun, known as the astronomical unit, could be determined, and by using Keplar’s third law of planetary motion the size of the solar system could be determined. I find it astonishing that in 1769, the Crown would find this information so important that it would command its navy to dispatch ships on such an expensive and dangerous mission in the name of science. Kind of lucky they did, because I may not be here today watching this transit. Here on this claypan in the middle of nowhere (or the centre of the universe depending on your perspective) I feel a connnection to Cook, who watched this same event 240 odd years ago. It is a magic moment. Life is good!

Chief astronomer Michael Welland hard at it

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Under the watchfull eye of the Perentie

I am sitting on a camp stool beneath Mt. Woodruffe, the  highest mountain in South Australia, which at 4000’ towers above. This is day six of an expedition I am leading into Pitjantjatjara Lands in the far north west of South Australia. I was on the lands last October location managing a film shoot at Ernabella, but this is the first time in almost ten years I have been out in country. Even with the passage of time the country is familiar to me, almost like coming home, and whilst I have no problem locating seldom used tracks that lead to hidden rockholes and rock art sites, I was unprepared for the astonishing beauty of this place. I had forgotten what a visual knockout is is.

The Everard Ranges

From an unmarked turn off the Stuart Highway, 1000kms north of Adelaide, we headed west past the dusty community of Indulkana, perched improbably on a hilltop overlooking the Indulkana Creek and out across plains of mulga woodland, beyond the community of Mimili to a hidden valley, a place the pastoralists called Victory Well in the magnificent Everard Ranges, where we will camp for two nights. The valley is barely one hundred meters wide, and surrounded by massive deep red granite walls, one of hundreds of inselbergs which make up this range that is unique to the Australian interior.

We dine on Greenslade Chicken from Adelaide cooked with lemon, garlic and fresh parsley in the camp oven, and hit our swags early. Tomorrow a local family from nearby Sandy Bore homeland are going to guide us through  the ranges.

Victory Well has memories that seem to come alive as the orange firelight bounces off the trees. A barn owl screeches nearby, I shine my torch up and behold a mating pair in the branches above us. Years ago I brought my dear friend Michael Blunden to this place. Michael sadly passed a few years ago well before he should have. I remember delivering a eulogy to him where I said how his spirit would now be soaring above the sandhills and the desert ranges, and somehow I sense him here.  I also brought the previous Minister for Conservation in the Victorian Government Marie Teahan here, she has also passed. Better not tell my fellow travelers, or they might get nervous, there could be a pattern here.  I remember back to my first visit over 20 years ago. I was brought here by Anangu Elder Peter Nyaningu. We arrived at sunset and set up camp. What I didnt know is that we were camped on an Inma Ground or “corroborree site”, and Peter had organised an inma for that evening. The entire Mimili community arrived and as the last light of sun turned the granite tors deep crimson, the Anangu started chanting to clapping sticks, and painted and feathered dancers re-enacted the creation stories of the Tjukurpa by the light of the fire. This is a place without time, where memories of the past float comfortably with the present.

Tonight I can almost hear the chants behind the whistling wind. It has been an emotional day. On arrival at Mimili I had looked up my old friend David Umula. The years have not been kind to him. I found him in bed in a dark room surrounded by two electric wheel chairs and half a dozen dogs. His wife passed three years ago, and he has suffered a stroke. Whilst his mind is sharp as a tack, his body has failed him. We talk for some time about old times. Slowly the old “chilpies” or “Elders” are dissappearing. Much of the Tjukurpa is going with them, especially the high degree knowledge so often referred to by anthropologists like Elkin. Life moves on, but the country remains.

Dawn is spectacular, as expected, it almost always is out here. There is mist across the valley, and the granite tors in the distance glow an improbable red. I leave my companions and scramble up a rocky river bed, over immense boulders to a hidden rockhole I had visited ten years before. I arrive to find it dry, but remember how a young Anangu man with bright eyes and an enthusiasm that beheld all the promise in the world had brought me here. We had swum in the pool. I thought the conversation would have gone to Tjukurpa, but what he wanted to talk about was footy. I enquired about him in Mimili, sadly he was convicted for assaulting police in a drug matter. There is a huge native fig tree beside the waterhole, laden with yellow fruit. In another month it will be ready for eating.

Richard - the youngest member of the Sandy Bore Mob

It is late morning by the time the Sandy Bore mob arrive, custodians of the Everard Ranges, which now lie within the Antara Sandy Bore Indigenous Protected area. I feed everyone an early lunch, and make a cuppatea, hopefully that will alleviate some of the “shy business”. By midday we are off rolling across the plains beneath the granite. We leave the track and drive over the trackless golden grassland.

Underway through the Everards

Our first stop is at an extraordinary rock formation, where a great slab of granite has been split from the main tor. Its shape resembles a great cumulus cloud, and we are told this is Nyingala, the rain cloud spirit. I keep my fingers crossed he doesn’t want to perform his good works for us, rain is always disastrous for traveling in this country. We continue on over the trackless plain to cross through a pass. The country recedes, and the horizon opens up before us to reveal in the distance the sandhills of the Great Victoria Desert which lap against the shore of the rocky Everards like a frozen sea.
Standing beneath the thunder head Nyingala
On a hidden wall in the shade we are shown a stunning array of ochre paintings, one shows the tracks of the illusive itjari itjari – the rare and endangered marsupial mole. We follow the dreaming trails of Wannampe – the giant serpent, the Ngintaka, the giant perente lizard, and tjaala, the honey ants.

Margaret shows the tracks of the itjari itjari

On one wall there is a more modern painting of a horse with a saddle and bridle. Perhaps a station horse, or perhaps even Ernest Giles’ Fair Maid of Perth. He passed a little north of here in 1874 and recorded in his journal that, “Here a white man could truly live and be happy…”

Not so ancient rock art

Sammy Todd

The shadows are low by the time we get back to camp, and one of our hosts, Sammy Todd shows how to make a spear. He heats a sapling in the fire and bends it over and over again until it is improbably strait, then with a knife pairs back the bark and carves a sharp blade in the end. The whole process has probably only taken him twenty minutes. A handy skill to have, especially when the hot season comes, and law time begins.

Sammy completes his spear

The following morning we travel north to Pukatja, site of the old Ernabella mission. It is saturday, and there is football. On the lands, football is religion. Ernabella is playing Freegon. At the entrance to the football ground the police breathalise me. Curious given there is no alcohol on the lands. The black market must be healthy. Peter Nyaningu is in Darwin, but I track down his son who is coaching the Ernabella team. They have just vanquished Freegon, and a melee has erupted amongst the Freegon camp. Jamie grants us permission to travel to Nguratjara, so rather than hang around to watch the stoush, we bail and head north for the peace and tranquillity of the Musgrave Ranges.

The road to Nguratjara

It is like coming home as we travel up the valley. Can it almost be ten years since I was last here? The dome of Mitchells Knob, site of the little mouse dreaming rises to the west. A long range of fire scarred hills rise to the right as the track funnels in to the foot of Mt Woodruffe – the Ngintaaka Pilpirpa – so named because the mountain resembles the shape of a great perentie looking out to the west. The mountain is a powerful place. The perentie is raised on its legs, great spurs which lead down from the summit. The summit ridge its backbone, and it looks out to the west, the beckoning west.
My own dreaming trail is about to take me north to Alice Springs, and then out into the Western Deserts, forever under the eye of the watchful perentie.

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