Mt Razorback - Lost World Plateau Circuit

photos from "Hiking in S.E. Queensland"

Starting in the Lost World Valley this hike heads straight up the valley wall to reach a prominent ridge line for a short rest. We continue following the ridge up as it gets narrower and narrower and finally negotiate the razorback section until we reach the base of the Lost World Plateau where there is a steep scramble to the top. Be prepared to walk through a series of different habitats from dry sclerophyll to sub tropical rainforest and finally on the summit some cool temperate rainforest all part of the World Heritage Listed Gondwana Rainforests of Australia. At times you will feel like you are walking through Jurassic Park.

From the summit we will negotiate the rainforest to descend down a steep ridgeline (with awesome lichen hanging out of ancient hoop pine trees) to reach a saddle where we drop further down to the Albert River. From here we follow the Albert back down to the Lost World Valley rock hopping for approx 2+ hrs.

A classic Scenic Rim traverse this is every bit a challenging as, but entirely different to, Mt Barney.

Activity Information:

Cost: $150 per person(Includes a full expedition food pack per person, all ropes required, all first aid equipment, fully qualified & experienced Outdoor Guide(s), flower identification books and public liability insurance)
Age: 15 +
Requirement for group numbers: 4-10 people
Start Time: Morning
Duration of Activity: All day.
Meeting Place: the Office
What to bring: Camera, hat, sunscreen, 2 litres of water, any medication, warm clothes (winter)/raincoat, small backpack and wear comfortable closed-in shoes.
Fitness Requirement: This is a full day expedition which requires a solid fitness level and the ability to carry a daypack with equipment and personal gear.

Please see our Mountain Expedition T's and C's before booking!

Vegetarian Meatloaf

prep time 10 mins cook time 30-45 min, plus an extra 10 min to cool serves 4 to 5


1 cup cooked/tinned lentils or black beans

1 cup breadcrumbs

1 small onion, diced

1 cup of quick cooking oats

¾ cup of grated cheddar cheese

2 eggs, beaten

½ cup spaghetti sauce or tomato sauce

1 tsp garlic powder

1 tsp of dried or fresh basil

1 tsp of dried or fresh parsley

½ tsp of seasoning salt

¼ tsp of black pepper


Drain and partially mash lentils

Stir in onion, oats, breadcrumbs and cheese until mixed

Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper

Mix well

Spoon into loaf pan that has been greased and lined

Smooth top with back of spoon

Bake at 250 degrees for 30-45 minutes until top of loaf is dry, firm and golden brown

Cool in pan on rack for about 10 minutes

Run a sharp knife around edges of pan then turn out loaf onto serving platter

*able to be frozen