As bookings start rolling in for the winter June/July holidays, I remind myself to start stockpiling firewood for those chilly nights. Visitors love our dry, sunny days and cold nights where we put extra blankets for homeliness and warmth. Sitting in front of the fire playing board games while listening to music, with a glass or two of red.
The Cave Circuit in Lamington Park is a highlight, with waterfalls, bird life and caves lived in by the Aborigines years ago. The rainforest stretches majestically towards the sky and as you finish your walk, head up to Lamington Teahouse for Devonshire Tea.
On Monday nights, try the Canungra Hotel for their large roasts with six vegetables. There is nothing quite like a roast on a cold night which you don't have to cook yourself. Or try this one-pot meal.
Beef noodle soup (serves 4)
10 g dried porcini mushrooms
6 spring onions
115 g carrots
350 g rump steak
30 mls oil
1 garlic clove, crushed
2.5 cm piece of fresh root ginger, peeled and finely chopped
1.2 litres/5 cups beef stock
45 mls/3 tbsp light soy sauce
60 mls/4 tbsp dry sherry
75 g thin egg noodles
75 g spinach, shredded
salt and pepper
Break the mushrooms into small pieces, place in a bowl and pour over 150 ml boiling water. Leave to soak for 15 minutes.
Shred the spring onions and carrots into 5 cm long fine strips. Trim any fat off the meat and slice into thin strips.
Heat the oil in a large saucepan and cook the beef in batches until browned, adding a little more oil if necessary. Remove the beef and drain on kitchen paper.
Add the garlic, ginger, spring onions and carrots to the pan and stir fry for 3 minutes.
Add the beef stock, mushrooms and their soaking liquid, soy sauce, sherry and plenty of seasoning. Bring to the boil and simmer, covered for 10 minutes.
Break up the noodles slightly and add to the pan, with spinach. Simmer gently for 5 minutes or until the beef is tender.
Enjoy!
