Accommodation and Camping

Queenslander Homesteads

Our homesteads are your “home away from home"

*$320.00 per night. Minimum 4 guests.
$50/night each additional guest.
*prices current until march 30th 2018

50% deposit required upon reservation.

100% payment required for school holiday and public holiday reservations only.

*A minimum of a 10 person charge applies to be able to use downstairs Moringararah.

Weekend tariff applies - minimum 2 nights

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Rustic Cabins

Two Simple rustic forestry huts.

$160.00 per night for 2 people.
$30.00 per night per additional guest.
*prices current until march 30th 2018 

50% deposit required upon reservation.

100% payment required for school holiday and long weekend reservations only.

Weekend tariff applies - minimum 2 nights.

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Rear Foresters Hut

Deluxe Camper Trailers

"Glamping"  in an onsite deluxe camper trailer with breath-taking mountain views. Experience camping, with out the fuss!

Sleeps up to 4 people.

$120.00 per night for 2 people.
$30.00 per night per additional person.
*prices current until march 30th 2018

50% deposit required upon reservation.

100% payment required for school holiday and long weekend reservations only.

Weekend tariff applies - minimum 2 nights.

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View from Camper Trailers

Camping

Drive directly onto a grassed and shaded camp site with campfire facilities, creek frontage and spectacular mountain views. Self capped sustainable number of 100 campers at all times.

Un-powered sites only.

Sorry, no pets or generators.

$16.00 per person per night.
$10.00 per child (3 - 12yo).
*prices current until 31st December 2019

 

Weekend tariff applies - minimum 2 nights.



50% deposit required upon reservation for all camping bookings.

 

100% payment required for school holiday and long weekend reservations only.

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All campsites have mountain views
 
 
 
 
 
 
 
 
 


Vegetarian Meatloaf

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

Ingredients:

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

Directions:

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