Thursday 4 December 2014

Gem Gin Mule - A bushwalking cocktail

Created for the November 2014 ANUMC Cocktails on the Castle, this cocktail is a balanced mix of sweet mint with sharp citrus and spicy ginger.
Gem Gin Mule
  • 1      oz   mint syrup (see below)
  • 1.5   oz   gin
  • 2      oz   green ginger wine
  • 0.75 oz   fresh lime juice
Combine all ingredients in a shaker with ice. Strain and serve.

Mint Syrup
  • 1   cup   water
  • 1   cup   granulated sugar
  • bunch fresh mint
Combine sugar and water in a saucepan over low heat. Stir until sugar is dissolved and allow to cool.
Muddle mint leaves with a few spoons of the cooled sugar syrup. Add remaining syrup, cover and steep for a day. Strain through fine sieve or filter before use. 

Black Gingerberry Smash - A bushwalking cocktail

Don't forget to take a suitable
vessel up the mountain with  you.
Created for the November 2014 ANUMC Cocktails on the Castle, this cocktail balances sweet liqueur with sharp citrus and spicy ginger.
Black Gingerberry Smash
  • 1      oz   ginger syrup (see below)
  • 0.25 oz   black raspberry liqueur
  • 1.5   oz   gin
  • 1.5   oz   apple cider
  • 0.75 oz   fresh lemon juice
  • apple slice (optional)

Combine all syrup, liqueur, gin and lemon in a shaker with ice. Strain into glasses and top with cider. Optional: Add an apple slice as garnish.


Ginger Syrup
  • 1   cup   water
  • 1   cup   granulated sugar
  • 4   cm    sliced fresh ginger
Combine sugar and water in a saucepan over low heat. Stir until sugar is dissolved and allow to cool.
Muddle ginger slices with a few spoons of the cooled sugar syrup. Add remaining syrup, cover and steep for a day. Strain through fine sieve or filter before use.

Ginger Cocktails - Bushwalking Style

(To jump straight to the recipes, go to Gem Gin Mule and Black Gingerberry Smash)
In honour of the Australian Mountaineering Club’s new ginger president (the first ginger president the club has seen this millennium), the recent Cocktails on the Castle event had a red theme. This meant finding red clothing for the cocktail party outfits, and preferably finding some form of red/ginger theme for the food and drinks. For a full description of this mildly absurd and thoroughly brilliant club tradition, see the Words and Wilds blog entries about the last two that have been held (The Heatwave Edition and The Red Promenade) and Hills to Hoists’ comic post about November's trip.

In a car group with two people who both had functioning ovens (mine is presently undergoing repairs) and plans to make various dishes for the main courses to be served atop the Castle, I turned my attention to making ginger-themed cocktails instead. There’s no lack of cocktails featuring ginger in one form or another, but I had further restrictions to place on them. They had to suit the drink preferences of said ginger El Presidente (a balance of sweet with sour citrus - no great challenge), and be something that could be made en mass atop a mountain in the middle of a national park after its ingredients had been dragged up its slopes in a heatwave. Much trickier.

Original Gin Gin Mule recipe, pre-modification
Inspired by a Gin Gin Mule I had tried at Molly in Canberra, I tried to adapt this rather delightful cocktail to the outdoors. Muddling mint was possible, but impractical if I wanted to both provide cocktails for more glasses than mine and do more during the evening than crush mint leaves. The ginger beer was another problem. Glass bottles and bush-walking don’t mix, so I was decanting everything into plastic. Commercial ginger beer that’s already in plastic is readily available, but has no discernible trace of ginger even without being mixed. Decanted ginger beer rapidly loses its appeal as the fizz fades away. So I crushed mint leaves back in Canberra and left them to steep in sugar syrup.  The evening before we left, I passed the syrup through a pourover coffee filter and chilled it to survive the following day’s walk in the heat. For the ginger flavour, I delved back into my early university memories of drinking with the Tasmanian University White Water Rafting Club, and withdrew a bottle of Stones Green Ginger Wine. Unlike ginger beer, it doesn’t change flavour when decanted and shaken in a pack at 30+ degrees for a day. It also has one of the strongest ginger flavours that you can find in a commercial beverage. A drop of red food colouring in the gin to reinforce the reference to the party’s theme, some fresh limes (there’s just no substitute worth using) and I had one seriously tasty cocktail ready to go, the newly dubbed Gem Gin Mule in homage of the Stones at its core.

Original Ginger Smash recipe, pre-modification
Of course, one cocktail hardly seemed adequate. I searched further, and found another promising recipe, just waiting to be adapted to an absurd bushwalk. The Ginger Smash (or at least one version of it, for there are many) is another cocktail requiring plenty of muddling, but testing a few days before we left showed that preparing a second syrup and steeping slices of crushed fresh ginger made an excellent substitute. The original recipe also called for cranberries, which (while providing a nice red shade to the finished drink) were not exactly optimal for bushwalking. I tried swapping them out for a splash of Chambord Black Raspberry liqueur, in part because I had a bottle just begging to be used, and found it a satisfactory replacement. Cider was easy to use without substitution; unlike ginger beer, there are a few good ciders available in cans. The resulting combination proved to have a most pleasing flavour, that was entirely different from the Gem Gin Mule in spite of them both being gin-based ginger and citrus cocktails. Ideal.




Thursday 26 June 2014

Crème Caramel and The Pursuit of Perfection

If you want to skip straight to the recipe, click here.
As I've explored the delicious world of cooking, I've struggled with setbacks from under-spiced curries to over-spiced hot chocolate, raw chicken to burned water*. One of the greatest has been a matter of personal taste, specifically, my partner's personal taste. She loves packet custard (particularly while camping), but has no great fondness for traditional baked egg custards. This wouldn't worry me in the slightest, save that crème caramel gets grouped with all the other baked custards.

From memories of eating store-bought tubs on childhood skiing trips to the results of one of my first successful forays into cooking, crème caramel has long been a personal favourite. Faced with a partner who found them uninteresting and not worth the preparation effort, I was determined to devise a recipe she would enjoy. Early attempts tried to bring out the strength of the vanilla bean. They didn't receive negative feedback, but had they been worth the preparation and sitting time?

A few months ago, trying to combine specific ingredients into a desert, I took an unorthodox approach to my old favourite that actually paid off. Almost by mistake, I had worked out a recipe for a smooth crème caramel with intense flavours that didn't overwhelm the delicate dish. It was one of the few recipes I had written down in full as I went, making it unusually reproducible. Better yet, my partner enjoyed it.

It was the best crème caramel I had ever made, but I wasn't happy with it. Had someone asked me whether I'd been satisfied with my previous best effort, I would have stood by the dish I'd prepared. But after showing myself that I could best that, I had set myself a new standard that had to be achieved. I tweaked the ingredients, changed the proportions and tried to compensate for my unpredictable oven. Perfection seemed within my reach, and I was determined to find it.

Then something strange happened. Possibly for the first time in my cooking life, I just followed my previous recipe without making any intentional alterations. The question of whether I can bring myself to follow exactly the same recipe a third time remains to be seen. For now at least, I find myself strangely bereft of desire to make any improvements. Perhaps that is perfection, or as near as I need go.


* Anyone claiming that you can't burn water simply lacks adequate imagination. All you have to do is try melting snow over a camping stove without packing it down. Patches of the metal, with no snow touching them, get far too hot and impart an undeniably burnt taste onto the water.

Honey and Espresso Crème Caramel



A soft, delicate crème caramel laced with honey and a hint of chocolaty coffee. The honey adds greater depth of flavour to the dish, while the coffee balances the sweetness to add some complexity.

Choose a good honey with a bit of character that isn't overly strong. Orange blossom honey met that requirement nicely, but use whichever honey suits your tastes best.

While I enjoy drinking lightly flavoured coffee roasts with hints of berries and stone-fruit, a darker roast with some heavy chocolate and malt notes goes well in this dish.

Pour whole shots to get the full flavour of the coffee, but don't over-extract and don't add too much coffee to the caramel or it won't set without excessive boiling. This was for 8 ramekins, needing an inconvenient amount somewhere between two and four shots. I only had to throw away a few teaspoons of coffee.


Uncooked, the caramel already approaches the colour of burnt toffee. Don't panic if it starts looking dark.

Try to put about the same amount of caramel in each ramekin, but don't get obsessive about it; if one has slightly more or less, it won't affect the end result much.

Whisk the egg yolks and honey together until reasonably well combined. Don't overdo it; unlike sugar, honey combines easily with egg.

The tops should be golden when they're done. The middle will still wobble slightly when they're moved and might look uncooked, but this sets fully as they cool. Let the crème caramels sit in the fridge for at least 24 hours after they come out of the oven. If you rush, you may find that all the caramel is still solid in the bottom of the ramekin.

Be careful with the knife when cutting the crème caramels free. The appearance of the served dish depends heavily on whether you break up its surface with the knife.

You'll hear the crème caramel coming free from the ramekin and caramel will start leaking out onto the plate. If it doesn't come free immediately, leave it while serving the others, or hold the plate and ramekin together and tap them against the table. Don't shake them, as this will break up the crème caramel.

When the crème caramel has come free, lift off the ramekin. Pour any liquid caramel still in the ramekin onto the dish. If there is still hard toffee at the bottom, don't bother trying to scrape it out; just pour in some hot water and leave it to soak clean.

Voila! Enjoy your honey and espresso crème caramels and use them to impress your friends. Just don't tell them how easy they are to make.

Honey and Espresso Crème Caramels
Yield: 6 x 1 cup ramekins

Ingredients
Caramel
110 g Honey
60 ml Espresso
Crème
600 ml Pure cream
400 ml Whole milk
2 tsp Vanilla Extract*
8 Egg yolks
120g Honey
Directions
Caramel
  1. Combine the fresh espresso and 110 g of honey in a saucepan over medium-high heat. Bring to a vigorous boil. Keep at a boil for 5 minutes or until hard ball is reached.
  2. Pour into six 1 cup ramekins and allow to set.
Crème
  1. Preheat oven to 150 °C (140 °C fan forced).
  2. Combine milk, cream and vanilla in a pot and heat over medium-high heat, stirring constantly. Heat to 60°C.
  3. Whisk egg yolks and honey in a bowl. Whisking constantly, slowly pour the milk mixture into the eggs.
  4. Pour into the ramekins. Place ramekins in a baking tray and fill tray with water up to halfway up the side of the ramekins.
  5. Place in oven and cook for 40 minutes or until only just set. The centre will be a similar consistency to set jelly. Remove from oven and allow to sit in the hot water for a few minutes. This finishes cooking the crème caramels without the risk of an unreliable oven overcooking them.
  6. Cover ramekins and place in a fridge for 24 hours before serving. To serve, run a knife around the edge of the ramekin, cover with a plate and invert. Caramel will start to seep out from under the ramekin when the crème caramel has come free.

* Most crème caramel recipes call for whole vanilla beans, because vanilla is central to their flavour. The vanilla is barely detectable in this dish, and it would be an unnecessary waste of good vanilla beans to use them here.

Bent Beers in Braddon

Bentspoke Brewery is the latest addition to Canberra’s micro-brewing scene. Set just off Lonsdale Street, excellent beers and a great vibe have already made it a popular evening destination. The bar opened on the 6th of June, and has been bustling ever since. Indeed, their first weekend saw so many beers poured that they were in danger of running out during opening week.

Fortunately, the brewery isn’t far away. The brewing starts in the mashers upstairs, with only a glass wall to separate the process from the bar patrons. When Richard and Tracy have worked their wizardry, the beer is piped through the stair’s handrails into a line of 2500L fermenters. Once matured and ready for consumption, it’s served directly out of stainless steel tanks behind the bar without being bottled or stored in kegs. This approach, unique in Australia, is one Richard and Tracy hope will deliver their beers at their very best.
Fermenters line the bar's back wall.
Photo courtesy of Jessica from
Words and Wilds.
While sipping the latest brew, patrons are invited to consider how it was produced. The brewery on show is explained by a wall-sized mural representing the ingredients and each stage of the brewing process. Even the kitchen plays its part, the by-products from the brewery working their way into the food on offer. Spent grain appears in both their chicken wings and burgers.
“They’re all a bit bent.”
The beers themselves are already living up to the high expectations set by Richard’s seventeen years as the head brewer of the Wig and Pen. Five beers and a cider were served up for the opening of the bar, all of distinctly different styles. The beers don’t fit neatly into traditional categories, brewed to showcase the ingredients rather than to meet specific expectations. “They’re all a bit bent” was Richard’s description when asked what types of beer he intended to serve. The cider, too, presents a complex flavour profile, one that might be unfamiliar for Australians accustomed to either over-sweet or completely dry ciders. Although they might be unusual, Bentspoke’s offerings are certainly proving popular. Two beer tanks and one of cider have already been emptied, and the brewery is running non-stop to replenish supplies and prepare new offerings.

Ultimately, there will be eighteen beers and ciders on tap, with a few particularly unusual concoctions in planning. Richard and Tracy have been experimenting with everything from gluten free beer to barrel ageing and even a truffle infused beer for Canberra’s truffle festival. Takeaway 2L insulated flasks also allow patrons to enjoy freshly brewed Bentspoke beers further afield.

But the Bentspoke bar isn’t just about the beer. Unlike most micro-brewery-bars, Bentspoke has gone that little bit further to make the decorations and atmosphere stand out. From the recycled bike part chandeliers and wall-garden to the keg seats and hoppinator lights, they’ve gone out of their way to make the bar stand out as a unique and interesting experience. Half beer-hall, half restaurant, the upstairs bar also provides an unusual view across Braddon and Civic, making an excellent backdrop for the other decorations.
The bar’s popularity has undoubtedly been boosted by the great setting, but ultimately it is Bentspoke’s beer that has made them an instant success. Canberrans have already voted with their wallets and the results are clear. There’s nothing wrong with delivering beers a little bit bent.

Friday 23 May 2014

A Posting Lull

Some may have noticed a distinct lack of posts appearing here of late. There is good reason for this and for once it's not that I'm being lazy. I've been thoroughly snowed under by the competing commitments of SES training, study, arranging new club ski gear and lessons for the encroaching season, and still trying to have the occasional adventure in between. While staying up until 2am most nights before it all resumes again a few hours later, time to write about any of this has been limited.

Fortunately, Jessica from Words and Wilds has been on most of the same trips as me, and is documenting them on her blog! The most recent of these includes a few of her excellent photos, depicting me being crushed by waves while trying to surf in a most unfamiliar way. It's a good read and includes some pretty photos of people floundering in the waves.

Sunday 11 May 2014

"Ring of Fire" in North Hobart

Since moving up to Canberra early in 2013, I've been enjoying the Hobart food scene vicariously through a few friends and a blog. An increasingly common theme from both appeared to be burger restaurants. A few of them had been popping up before I left, but their numbers seemed to be exploding in my absence. I love burgers and was keen to try out some of these new arrivals.
Love is a burning thing
And it makes a fiery ring

So when I journeyed south for a few days, it seemed only fitting that I visit one of them while I had the chance. Catching up with a friend to loiter around some of our old North Hobart haunts, it seemed only fitting to check out The Burger Haus. Now, I'm a big chilli lover so a burger called "Ring of Fire" with optional extra Death Sauce was one that had to be tasted.
Bound by wild desire
I fell into a ring of fire
There's a row of small bottles at home, their contents varying from a few mild sauces barely stronger than tabasco to fiery concoctions made from Trinidad Scorpions that are only to be applied to dishes with great caution. I've been known to apply them liberally and with gay abandon, so the prospect of a burger mild enough to be served to the public didn't worry me in the slightest.
The taste of love is sweet
When hearts like ours meet
Indeed, the delicious burger I consumed proved no great challenge, with a pleasant tingling heat overlaying the array of other flavours. Talking to the staff afterwards, they told me that they make them hotter if requested. Next time perhaps, for I hadn't the stomach space remaining to add another burger just to get a chilli fix. But North Hobart is also home to The Winston, itself home to some reputedly spicy buffalo wings. You can get various heats of them, the hottest being "Nuclear" buffalo wings. A plate of nuclear wings sounded perfect to gnaw on over a game of pool, but for rumours of a hotter option not listed on the menu. My friend (and fellow chilli-seeker) had been listening to these rumours for months and was keen to find out the truth. A dish not listed because it's too hot for most people to handle? He was right; how could we refuse?
I fell for you like a child
Oh, but the fire went wild
Before we could have the chance to refuse, we first had to convince the bartender to let us order Death Wings. Negotiations, wheedling and pleading were all required before an order could even be placed. A plate of Death Wings had been out of the question, but we'd each be permitted to try one, with a few merely nuclear wings to fill the rest of the plate. Roughly the size and appearance of a medjool date, the Death Wing looked innocent enough when it arrived, but its appearance drew the intention of every bar regular and member of staff. I took a careful bite. It was certainly hot, but unbearably so? Not at all. I finished pulling the last of the meat off the bone and licked off some sauce. To be honest, I was a little disap-
I fell into a burning ring of fire
I went down, down, down and the flames went higher
The Death Wing sauce, it seems, has a delay before the real heat kicks in. When it did hit, it was an intensity of burn I'd never even come close to experiencing before. Mouth and throat seemingly afire, I gulped at the pint of milk the bar staff thrust at my face. They'd been prepared but milk wasn't enough, not even close. Always before when I'd eaten chilli, it ended. Eventually there was a barrier that I could push through and the pain would start to fade beyond. This burn kept building. Pins and needles were assaulting my arms and lips. Fire was spreading everywhere. Dimly through the burning fog, I saw my left arm curling up against my will.
And it burns, burns, burns, the ring of fire
The ring of fire
I had thought myself strong in the face of chilli. I had thought myself capable of tackling any spicy dish set down before me. As the fire stretched out to half an hour before the first hint it might be about to peak, I knew that I had met my match in the Winston Death Wings. An hour of sculling pints of milk in a bar and I could think clearly. Eventually I felt like I might be able to drive. Of course, any night like this would usually end with me and my friend dueling at midnight. But we'd been defeated already, struck down by a few teaspoons of sauce.
The ring of fire
The ring of fire

Thursday 10 April 2014

Coffee on the Kingston Foreshore

The Kingston foreshore is rapidly setting itself up as one of Canberra’s dining destinations. Eateries from the increasingly well known Morks Thai restaurant to a Mex Brenner shopfront are opening their doors, not to mention the local institution of Brodburger just across the street. Of course, restaurants and chocolate shops aren’t the only ones popping up; Canberra’s love of coffee is showing through as cafés make their presence known.

38 Espresso
A family-run café, 38 Espresso is so named for the family’s lucky. With their blackboard menus adorned with coffee-themed jokes and sketches of the daily specials, their walls decorated with the works of local artists and maze-like drawings on street signs, and their coffees accompanied by mismatched collectable teaspoons, they have created a friendly and quirky vibe for their café. While they aren’t among the numerous Canberra cafés that have taken to roasting their own coffee, they do have their own blend that is prepared especially to their tastes. The results are impressive, and easily pour the best flat white you’ll find in the area. Unusually for a blend, their coffee also presents well as a long black. Even more unusually, they offer Vietnamese style iced coffee for anyone wanting a reminder of their last trip to Southeast Asia. But their standout coffee is their cold brew. Although I’m not generally (or ever, actually) in favour of adding syrup to coffee, I can’t deny that the hint of vanilla they add to their cold brew complements the rich, almost chocolaty, drink perfectly. Food at 38 Espresso is reasonably good and varied, but coffee really is their standout specialty.

Mrs Sackville
Mrs Sackville is a cute café whose mismatched chairs, small antique stall and quiet ambiance might seem at odds with the trendy image of the foreshore. It is scarcely tucked away but, facing onto the glassworks rather than the boat harbour, it seems almost unnoticed by most passersby. Rather than making it feel uncomfortably different, it instead feels comfortingly like visiting a friend’s house for a chat and a cuppa.
While their organic coffee has a pleasantly delicate complexity to it, tea is the beverage of choice here. Handwritten menus at each table—each of which tries to be tucked into a corner, even when sitting in the open—lay out the range of loose leaf teas on offer. The food is prepared fresh in front of you, and has a pleasantly homely feel to it. Free range and organic are the catchwords on the menu. Trying an open chicken, avocado and bacon roll off the specials blackboard, I was struck by the intensity of the flavours, the ingredients perfectly cooked and presented to highlight each one. Like the café itself, the unassuming descriptions on the menu belie the quality of the food on offer. For a hearty café meal in Kingston, this is the stop of choice.

Paleo Perfection
The most recent café to arrive on the Kingston foreshore, only having opened its doors at the start of March, Paleo Perfection’s first few weeks have already built a good reputation and strong following. The owner previously sold her paleo-friendly chocolates at the Bus Depot Markets, where their popularity convinced her to set up a permanent shopfront. The café aims to provide food that is both healthy and delicious, and succeeds well at both goals. Whatever your dietary requirement, the odds are high that there are a few options on offer to suit. The gluten and dairy free muffins are a taste sensation, exploding with flavour. Lines are already forming for the tomato and bacon fritters in the morning. Their drinks follow the same ethos as the food, using some of Australia’s best milk to accompany their organic coffee beans. They have no bottles of “chai” syrup or powder on the counter, instead offering brewed chai sweetened with a dash of honey. Paleo Perfection has succeeded in making its healthy alternatives taste as good, or even better, than the originals. 

Remedy
Remedy is the latest of Lonsdale Street Roasters’ shopfronts, set beside the canal-mouth between the lake and harbour. Here, the usual Lonsdale displays of wall-mounted bicycles have been adapted to the local vibe, an old timber boat hanging from the ceiling instead, but Remedy is as welcoming toward cyclists as are its city cousins. They provide one of the only bike racks in the Kingston Foreshore area, conveniently close to their large, sunny outdoor eating area. Flute Bakery pastries sit tantalisingly on display, their backdrop a menu of different paninis. While the pastries are as excellent as ever, the paninis here don’t yet live up to their Braddon counterparts. Lonsdale’s single origin coffee beans continue to be their strength, pouring better than their blends as both black and milk coffees, although they are best enjoyed as long blacks.

Tuesday 8 April 2014

Bowens Creek Canyoning

Day 2 of the 2014 Blue Mountains Extravaganza brought with it further predictions for rain, thunderstorms and possibly the apocalypse itself. The forecast had lost some credibility with us after the previous day's adventure had been relocated for fear of a storm that never came, but the terrible consequences of a flash flood while canyoning meant we still couldn't take the risk. Fortunately, we were intending to make our way down a canyon more forgiving than Claustral, and our plans could go ahead.

Photo courtesy of Jessica RoseThere are several canyoning sections in Bowens Creek (some of them with overlapping names) but it was on Upper Bowens Creek South that we set our sights. It was a new canyon for all of us, but its trip description had caught the eye of our intrepid leader. Starting with a car shuffle (to save us a 3km walk along the non-existent verge of a highway at day's end), we packed and set out along a ridgetop pad toward the start of the canyon. I've had difficulty looking for entry points to some canyons (most notably when spending half a day bush-bashing while trying to find Heart Attack canyon) but the pad took us most of the way without drama, and a steep scramble soon took us the rest. These muddy stretches of rock proved the most treacherous footing of the trip, quickly clogging the tread on our volleys* as we grasped at tenuous handholds.

A short jaunt alongside the creek brought us to the start of the wet sections, and a convenient campsite carefully cut into the hillside where we could don wetsuits. Most of the abseils on the section could be scrambled around, but they were more than spectacular enough to be worthwhile. The first abseil was also the least impressive, a two-tiered waterfall before we reached the canyon proper. Jess used our second line to set up herself and her camera up between the two tiers, although the drops constantly spattering the filter over her lens soon drove her away.


Photo courtesy of Jessica Rose
From there, we worked our way down to the first constricted section, accessed from an abseil that plunged into a deep pool alongside a waterfall. The banded sandstone walls of the narrow canyon arched in graceful curves up to the distant slit of sky. It was a short section before we emerged onto an open sunlit platform that marked the start of the next abseil. This one dropping through a waterfall into an even grander chamber of vaulted sandstone, its soft greens and bands of vivid orange revealed by lances of sunlight that slipped between the trees and rocks above.

Photo courtesy of Jessica Rose
We left our packs and wandered a short distance up the less grand but equally beautiful Corkscrew canyon. It was relatively easy to go back up the canyon, and we would have explored further had time allowed it. Another time perhaps.

Beyond the junction, the canyon opened wide once more to reveal forest bordered by sheer sandstone cliffs. A snack break in the dappled shade of a stand of Coachwoods, and we ventured onwards once more. Another canyon joined ours unnoticed in the forest, until we realised the water was suddenly flowing the wrong way. A quick backtrack found the right path again, and brought us to the next abseil. We avoided this one, not because we didn't want to do the abseil, but because our leader spotted what looked like a cave opening that might offer an alternative route. Some scrambling with handlines followed as we edged through his mysterious path and did indeed emerge near the base of the abseil.

A log slide descended into the next pool, an intruding sandstone buttress halfway down navigated with mixed success. While hanging sideways off the log, most ended up dropping into the pool below. Wading onwards, we soon found Hobnail canyon cutting into our path. We dropped packs again and went for an explore. It was similarly promising, but our time still didn't allow us to complete an entire extra canyon in reverse. Working back down to our packs, I managed to trip myself up. An outstretched hand saved me from the indignity of falling into the water, but the sudden shooting suggested what might have been a worse outcome. A few cautious prods and pulls at my right thumb produced some quite unfortunately familiar sensations. I'd partially torn my UCL a few years previously while skiing in New Zealand, and did not relish the prospect of going through the same recovery process again. Still, there was nothing to be done for it then but to keep my right hand out of the way and use my left for the steep scramble and climb out of the canyon. Fortunately, I've long been in the habit of practicing doing activities one handed so it wasn't too major a hindrance, which was kind of the point of all that practice. I'm not sure that I'm glad that it paid off, but at least it stopped my thumb putting a dampener on the end of what had been a superb, storm-free day of canyoning.

Photo courtesy of Jessica Rose
* I wrote at some minor length last year about my disgust with the new line of volleys, and have since been searching for my ideal replacement canyoning and watersports footwear. Although the matter remains unresolved for now, the deadline was recently extended when I managed to find a new pair of genuine Dunlop Volleys. They were tested on Malaita Walls and Bowens Canyon, proving their mettle by surviving with tread unscathed.

Related posts:
Prelude: Blue Mountains Extravaganza 2014
Day 1: Claustral Canyon

Check out Jessica Rose's blog for more amazing photos.

Monday 7 April 2014

Claustral Canyon: A mission thwarted

Claustral Canyon, coveted and revered for its reputation as both a challenging and spectacular canyon. It’s a long day, particularly since a change to the access route added a few hours on to the walk-in. It’s also been the site of numerous rescues and the tragic loss of a group of canyoners. Why? After two abseils down waterfalls, the third abseil starts by plunging through a small opening in the rocks, known as the keyhole. In the slot canyon, any rainfall can raise the water level to block the keyhole, trapping canyoners with waterfalls behind as the water rises.

Claustral canyon is dangerous with even the prospect of rain, and we had to know just what odds we faced before attempting it. Rising long before dawn on Saturday morning, we gathered around smartphones that struggled for reception in the depths of Megalong Valley. When a brief signal broke through, it illuminated the stark reality of our situation. Possible thunderstorms were predicted throughout the mountains.

Thunderstorms are the great enemy of canyoning, causing flash floods to roar unexpectedly through the narrow slots cut into the sandstone mountains. Even short canyons can be deadly if a storm crosses through their catchment. A long day in a slot canyon with no escape routes and a compulsory abseil that could be easily flooded was out of the question. There were a few bad weather alternatives available. We chose one that I had used before when storms swept across the mountains.

Malaita Walls is a popular abseiling destination near Katoomba. A multi-pitch abseil down the cliffs rather than a canyon, it has zero chance of flash-flooding, some spectacular views, and is utterly exposed in both senses of the word.


We donned harnesses, piled ropes into our packs and set off down the short access track. It brought us to the mass of chains that make up the first anchor, some leading to bolts, others wrapped around rock formations. It’s one of the most substantial anchors I’ve used, reassuring when swinging over the edge of a 70m cliff, with unobstructed views of the valley below. Leaning out and looking down, you can see a rock outcrop 45m below you, the end of the first pitch. At least, you can usually see an outcrop.

Although the skies were clear overhead, fog filled the valley below us. Stepping off the edge to start the abseil, my destination was hidden by the swirling vapours below. Although I knew it was there, and that four people had reached it safely ahead of me, I was struck by a sudden spike of fear when confronting that wall of white. 

My old fear of heights has largely been scared away since I started abseiling. It could only withstand so many instances of me stepping off cliffs and throwing myself past overhangs to dangle in the open air. Occasionally though, its remnants rear their head. Descending, knowing I had to swing to the side but unable to see my destination, I had the mixed sensations of serenely descending through the tranquillity of a beautiful setting and the internal screaming from part of me that was convinced I was going to fall into that unknown at any moment. That juxtaposition is quite possibly what I love most about abseiling.
It was an uneventful descent, the mists punctured by the constant calls of an army group on the neighbouring route of Malaita Point. Their shouted communications echoing down the valley gave an impression of a well organised and professional group... although this impression was somewhat dampened by a call of "You're on pitch four, numbnuts!" and the distinctly audible argument that followed.

Our own abseils went smoothly, including the usual dry-canyoning balancing act of not moving too painfully slowly, but also not going so fast that out ATCs would heat up and melt the dry rope.

Photo courtesy of
Jessica Rose.
Emerging onto the tourist trail at the end of the route, we started making our way back up the seemingly endless staircase that snakes its tortuous way up cliffs that are far easier to abseil down. A lookout at the base of a waterfall provided a break for lunch, and led us to contemplate abseiling the falls.

Photo courtesy of Jessica Rose.
Distractions and temptation to go straight back down the cliff aside, we did reach the clifftop tourist centre eventually and made for another tourist destination. A quick check of a Norwegian weather forecast showed we were in the clear for a brief dabble in a wet canyon, and we were soon donning wetsuits for a trip down Empress Canyon. The canyon is packed with tourists during the late morning and early afternoon, but was quiet by the time we entered the water. Starting higher on this trip than on my last trip, we got in an extra couple of jumps before reaching the main trail head.

Empress Canyon has a nice mix of jumping, scrambling and sliding, all within its beautifully sculpted, narrow confines. My white water instincts kicked in partway down, screaming that it was not appropriate to scramble through a boulder sieve just because the water made it look easy, but it was otherwise uneventful. The canyon ends with an abseil down a waterfall, dropping straight into a waterhole that's a popular destination on a hot summer's day. I had missed the abseil on my previous trip, and did so again on this one. Worried about being caught behind a traffic jam at the top of the abseil, we'd left harnesses and rope in the cars. By the time we reached the anchors, there was no chance of having to queue up; the area was deserted. But, without any gear, we had to turn around and scramble back up the canyon to the access track. It was no great chore, since canyons are as much fun to go up as down, but the abseil will continue to taunt me until the next storm is forecast on a canyoning weekend.

Related Posts:

For another take on the days events, not to mention some excellent photos, check out the trip report on Words and Wilds.

Monday 24 March 2014

Blue Mountains Extravaganza 2014

A campsite sits tranquil and calm, a bare handful of campers spread out across the wide clearing. The air lies cool and still, laden with the promise of rains to come, but content to hold back its damping mists for now.

Gravel crunches, light flaring and sending shadows dancing through and around the trees. A car swings off the road, headlights sweeping across the campsite as it weaves its way to a halt. The engine’s rumble cuts off, plunging the campsite back into silence. Serenity returns, darkness creeping in to cover the camp once more.

Another droning engine cuts through the night, then another and another. Trickling slowly at first, but soon rising to a torrent, they stream into camp. Headlights blossom, chasing the shadows and pushing them back into the trees. People are everywhere, the beams of their headtorches rounding up the remaining shadows. All remnants of tranquillity are gone; the ANU Mountaineering Club has arrived in force.

The Blue Mountains Extravaganza is one of several annual mass-migrations from Canberra, filled with adventure seekers. In winter, they migrate south to the frozen landscape of the Snowy Mountains, bearing skis and crampons. Late spring sees them carrying their cocktail dresses and suits into the Budawangs. Summer finds them in Namadgi, feasting atop Baroomba. Autumn carries them east to the coast with kayaks and climbing shoes in tow. In the shoulder season, as summer relinquishes its grip, the pilgrims seeks the Blue Mountains with every canyoning and climbing rope they have. A long weekend in the ACT provides ample incentive for the trip, while a lack of a corresponding public holiday in NSW means the mountains aren’t overly crowded. Perfect.

The basecamp location changes every few years, meandering between those large enough to contain the mass arrival of cars and people. There are many such campsites, of course, but few that are conveniently close to canyons, sport and trad climbing, but aren’t so far down back roads that the convoy arriving late on Friday night risks getting lost on the way there. This year’s choice was Megalong Valley, near the town (and bakeries) of Blackheath.

Every morning for three days, a dozen different trips set off into the surrounding wilderness, a scatter of beginners among participants largely made up of trip leaders. This is their weekend, a chance to plunge into a canyon that’s been lurking on their to-do list for a few seasons, spend a day working on a multi-pitch climb whose top has thus far eluded them, or enjoy the novelty of taking part in someone else’s trip. There are still beginner trips but, more so than on most mass-pilgrimages, they are in the minority.

Attending with virtually no canyoning experience in 2013, I had spent most of my weekend on two beginner-friendly bushwalking trips. This year, I was preparing myself for a few new challenges. Among the many trips on offer, most of them heading to destinations on my to-do list, I set out with the aim of conquering Claustral Canyon, BowensCreek, and doing my first lead climb at Dam Cliffs.

Tent pitched after the long after-work drive, and the weekend ahead filled with the promise of adventure, I slept soundly on Friday night... at least until the alarm raised its voice in the darkness, a harbinger of troubles to come.

Day 1: Claustral Canyon

Day 2: Bowens Creek

Wednesday 19 February 2014

DIY Sous Vide: Outlining the task ahead

I started hearing about accurately controlled water baths used in cooking a few years ago, but only took an interest in them when talking food with one of the staff at my favourite café. He'd been playing with sous vide at home using one of the new controllers that quite neatly take a plug-in slow cooker or rice cooker and turn it into a precise water bath.

Trying to cook some pieces of the notoriously temperamental kangaroo a few weeks later, I tried my hand at a crude and labour-intensive water bath. It involved a digital thermometer suspended in a pot of water, a gas stove, and almost constant manual adjustments. Extreme 'though this effort was, the tenderness of the resulting meat made a sous vide setup extremely tempting.

The existing home controllers sound great, but I enjoy designing and building my own cheap workarounds, not just buying someone else's. So that is my project: design and build a simple-to-operate sous vide waterbath.

Of course, sous vide presents a few problems. Firstly, the systems I'm trying to control run on 240V, well above the limit I'm allowed to work on without being a licensed electrician*. So I'll be attempting to work out an ELV (extra-low voltage) system to control the LV 240V components. I know that most DIY solutions involve illegal 240V wiring, but I'll try to keep this design above board. The proximity of electronic components to water is also a problem, but one that is far easier to overcome.

To guide me on my way through this project, here are the basic principles I'm trying to stick to:
  1. Wiring is to be legal (although this should go unsaid, it generally can't when the DIY initialism gets involved with electricity)
  2. As much as is possible, components are to be homemade
  3. Unit must be small enough to fit into our already crowded kitchen storage
  4. While in use, waterbath temperature must be maintained at set-point ±0.5°C while food is being added, and have a steady state temperature of set-point ±0.2°C.


Breaking up the design:
Sous vide systems consist of a few basic parts, some of which I'll be making and others I'll probably have to buy.

  • #1 Water Heater: DIY systems typically use either an off-the-shelf slow cooker/rice cooker, or a plastic tub and the heating element from a kettle. If I can find a legal way to do it, a variant of the latter approach appeals to me far more than the former.
  • #2 Water Circulation: Neglected in many home systems (including the commercially produced ones), appropriate water circulation through the water bath is critical for maintaining consistent temperatures. Otherwise distinct hot- and cold-spots will develop.
  • #3 Temperature Sensor: For simplicity and reliability, this will probably be a purchased thermocouple probe connected to my controller.
  • #4 Temperature Controller: This encompasses a range of sub-systems, including: input from the temperature probe, set-point adjustment and display, temperature display,  PID feedback control, feed-forward control (not really necessary, but I have been itching for an excuse to use it for a few years and I'll be trying to find a way to incorporate it into this) and a PWM output.
  • #5 Switching Module: The simplest product for this would be a SSR (Solid-State Relay) wired between the water heater and the 240V outlet, but that falls prey to the whole problem of being illegal.



Now, the keen among you may well point out that the entirety (apart from the feed-forward control) of #4 could be supplied by an off-the-shelf PID temperature controller, countless examples of which are available for purchase across the internet, but I do really want to integrate feed-forward control if possible, and most of these systems suffer from a few issues that I'll outline later.

* Those among you who are endowed with good memories may recall that I was an Electrical Engineer before retiring a little over a year ago, but being allowed to write a specification for an 11,000V generator is not the same as being allowed to tighten the screw on a 240V junction box.