Guided Eco Walks

Guided Eco Walks

Please click here to see which activities are on over the school holidays!

 


Sunset Eco Walk

Be guided through the natural beauty of our property, allowing for fantastic opportunities to see some local wildlife and taste some wild bush foods.  More...


Wildflowers Walk

Enjoy the freedom and solitude of World Heritage-listed Mt Barney National Park, and take advantage of our experience and local knowledge. More...

 

Yellowpinch Creek Walk

Take a walk through history, as we guide you along the banks of the upper catchments of the Logan River. You will explore the creek system with plenty of opportunities to take a swim in cool, secluded waterholes along the way. More...

Portals Walk

Choose to go with an Outdoor Leader to either the Upper or Lower Portals via the Class 4 Tracks. Either spot has pristine creeks to enjoy. More...

 

When you choose to go on an independent walk in the Mt Barney National Park, be sure to follow Safe Bushwalking Principles and Minimum Impact Bushwalking Principles.


Innes Larkin, owner and Director of Outdoor Education of Mt Barney Lodge recently took Martin Bowerman from channel 7's 'Creek to Coast' on a guided walk to the Upper and Lower Portals.



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