Casuarina Seed – photo courtesy of Ewen Bell
Mt Barney Lodge educates guests on the conservation significance of Mt Barney National Park.It is World Heritage-listed, and is contained within the third most biodiverse region in Australia. By enabling guests to “Share Our Wilderness Heritage”, they develop appreciation and understanding of the value of the unmodified environment. This allows individuals to be active custodians of this great natural resource.
Since Mt Barney Lodge’s foundation 17 years ago, the 30-acre property and creek has been progressively rehabilitated and replanted with native trees and shrubs. The mature native gardens around the buildings are an extension to the planned wildlife corridors found on the property that directly links the guest’s accommodation to the National Park and creek.
The local presence of threatened species such as Glossy Black Cockatoo and Brush-tailed Rock Wallaby is valued.
Mt Barney Lodge has extended onsite remnant habitat for the threatened Glossy Black Cockatoo through forage and nesting tree planting. 150 seedling trees have been planted onsite, and guests are further informed of the conservation significance of protecting and supporting threatened species through the self-guided walk, and while participating in the eco interpretive walks.
Community awareness has been created through 400 seedling forage trees for the Glossy Black Cockatoo and a fact sheet being handed out in a sample bag to the local community.
Mt Barney Lodge is a member and supporter of the Logan and Albert Conservation Association (LACA), which is the local action group for conservation initiatives, and Logan and Albert Rivers Catchment Association (LARC).
|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