Marrinup Trip, 28th Feb to 4th March (Long weekend)
Attendees:
Russ and Caz – Landcruiser (trip leaders)
Richard and Naomi – Pajero
Spence and Penny – Landcruiser
Burgo and Sue – Landcruiser
Roger and Karen – Landcruiser
Dave – Prado
Day 1 – Russ and Caz went up a day early to secure a camping spot at Marrinup Camp. They decided to go for a explore to some places they had not yet been to in the past and discovered the Etmilyn railway station. This was once a watering spot of the Pinjarra to Narrogin railway until it closed in 1958. It was eventually restored as part of the Hotham Valley Railway and continuous to operate today.
Day 2 – Penny, Spence, Sue and Burgo joined the camp. That evening we were invited to Burgo and Sues digs to enjoy a fabulous Pizza dinner. Chef Burgo in action.
Hungry patrons waiting patiently, one of many superb pizzas
Day 3 – Drove past Lane Pool Reserve and joined the Murray River Fireline where we stopped for a swim and morning tea. Whilst Amber couldn’t wait to jump, Titan was quite nervous….
Dog Whisperer in action, Russell did well to entice him in deeper with a leaf.
Later in the day we were joined by Karen, Roger, and Dave.
Day 4 – Easy drive to the Marrinup P.O.W camp #16
The POW old camp remains have very informative information panels with photos of camp life in the 1940’s.
We meandered on the short trail which took us through the different areas of the camp.
Caz decided she was on the nose, so it was time for a shower.
Minutes before this happened, we all heard a thunderous crack and actually saw the tail end of this healthy-looking tree come crashing down. All of us have heard this sound before in the bush but none of us have actually ever seen one fall. It was quite an awakening and makes you realize how quickly things can turn bad. Dave managed to capture it on his GoPro.
After the POW camp we visited Oakley Dam.
Morning Tea – recipes at end of the trip story.
(Photo 16 – Oakley Dam Rock1)
For those more adventurous we climbed up Oakley Dam Rock.
On top of the Rock
Oops, even the mighty 79 couldn’t quite get off this boulder.
This has been a track Russell has been wanting to drive for some time, however not this time. Once Caz saw the track on other side, she was quietly relieved about the tree being in the way.
(Photo 21 – track1)
The track on the other side of the fallen tree.
That evening Naomi and Richard joined us.
Day 5 – Some of the group decided to take the dogs for a swim at Lane Poole Reserve. It was busier than “Dwellingup Beach” and Titan didn’t have Russ to encourage him into the water, but the other dogs enjoyed the swim followed by a trip into Dwellingup town for a wander. The rest decided to venture onto the Captain Fawcett Track.
Some of the tracks leading down to the river were a little challenging, however worth going down the tight spots to discover the beauty of the area.
After our day out and about we all caught up for a late lunch at the Dwellingup Pub
( Photo 28 – fur babies)
Marrinup Camp is a great spot to bring the fur babies.
Day 6 – For those who were still camping we decided to go back to the swimming beach for the morning.
Story by Russ and Caz
The group would like to thank Russ and Caz for organising this trip. Some of the group had visited the spot before and for some it was new, but we will all probably be back to this great location in the future. It was a fun, relaxing few days with interesting drives and great company.
Cooking With Caz
Weet-Bix Slice
INGREDIENTS:
12 Weet-Bx finely crushed (approx. 220g)
25g (1/4 cup) cocoa powder sifted
150g (3/4 cup) brown sugar
200g butter melted
45g (1/2 cup) desiccated coconut
1 egg room temperature, lightly beaten
250g milk chocolate melted
2 tbs coconut oil (optional)
120 g packed Chocolate Freckles
INSTRUCTIONS:
- Preheat oven to 160 degrees Celsius (fan forced).
- Grease and line a 20cm x 20cm square cake tin with baking paper and
set aside. - Combine the finely crushed Weet-Bix, cocoa powder, brown sugar,
melted butter, coconut, and egg in a bow. Mix well. - Press mixture firmly into the prepared cake tin.
- Bake for 15 to 20 minutes or until firm to touch.
- Melt the chocolate and coconut oil (optional) and spread over the top of
the slice. - Working quickly, place the chocolate Freckles in line.
- Allow to set in the fridge for 2 hours, then remove from fridge for 30
minutes before slicing.
INSTRUCTIONS:
- Preheat oven to 160 degrees Celsius (fan forced).
- Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
- Combine the finely crushed Weet-Bix, cocoa powder, brown sugar, melted butter, coconut, and egg in a bow. Mix well.
- Press mixture firmly into the prepared cake tin.
- Bake for 15 to 20 minutes or until firm to touch.
- Melt the chocolate and coconut oil (optional) and spread over the top of the slice.
- Working quickly, place the chocolate Freckles in line.
- Allow to set in the fridge for 2 hours, then remove from fridge for 30 minutes before slicing.
LEMON SLICE
LEMON SLICE BASE:
80g butter
250g (3/4 cup) sweetened condensed milk
250g plain sweet biscuits (like Arnott’s Marie biscuits)
90g (1 cup) desiccated coconut
Lemon juice and zest from 1 lemon
LEMON FROSTING:
360g (3 cups) pure icing sugar
90g butter softened to room temperature
75ml (5 tbs) extra lemon juice
20g (3 tbs) desiccated coconut
INSTRUCTIONS:
- Grease and line a 18cm x 18cm rectangular slice tin with baking paper.
- Crush biscuits and place crumbs into a bowl.
- Add desiccated coconut and grated lemon rind. Mix to combine.
- Add melted butter, condensed milk, and the juice from 1 lemon to the biscuit mixture. Mix thoroughly until well combined.
- Pres into the prepared tin and place into the fridge
- In a bowl, whisk the icing sugar, room temperature butter and extra lemon juice in a bowl until creamy and ‘frosting-like’ – if the frosting is too thick to spread, then add a little more lemon juice.
- Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to firm completely,
- Cut into pieces once slide has firmed.
Click below to see a Youtube from the great trip
