Sunday 12th March 2017.
Our Facebook post suggested the full moon was on Saturday 11th March … actually it is 100% full at moonrise on Sunday 12th March and rises at 6pm. Still perfect for a hike up Mt Maroon as the walk up will be in daylight, and down bathed in the light of the full moon.
The view from Mt Maroon summit on a clear full-moon night reveals expansive scenery bathed in silver light. See nearby Lake Maroon glinting, mountains
glowing and the lights of Brisbane in the far distance.
Our "Moonrise on Mt Maroon" guided walk is even more special as there are very few full moons falling on Saturday or Sunday night, when we depart mid afternoon and return to the Lodge at 9pm or later.
Email or call us for more information or to request booking forms.
Places are strictly limited.
See below for terms & conditions.
Includes: guiding and interpretation, first aid equipment, public liability insurance, plant identification reference books, snacks, warm meal plus hot tea/coffee at the summit
Meet: Mt Barney Lodge office at 2pm for a 2.30pm sharp departure.
Duration of Activity: approx. 5-7 hours
Requirement for group numbers: 4 - 10 people
Age Recommendation: 15yo +
What to bring: 2-3 litres of water, headtorch (preferable) or torch, hat, sunscreen, any medication, warm clothes/raincoat, small day pack and wear comfortable closed-in shoes.
Fitness Requirement: This is a full expedition which requires a solid fitness level and excellent balance (due to night hiking) and the ability to carry a daypack with own personal gear.
|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
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