Mt Ernest

This fantastic walk provides a different perspective on the Mt Barney Massif. With views of both East and West Peaks you really feel engulfed by the majesty of Mt Barney. A climb in its own rights, the Mt Ernest traverse is a fantastic circuit starts with the Mt Ernest peak and then travels over the “Organ Pipes” of Rhyolite columns before returning via the Cronan Ck track to Mt Barney Lodge. There is fantastic views, lots of different wildflowers and habitats to really add to the challenge of the walk.

Activity Information:

Cost: $150 per person (Includes a full expedition food pack per person, all ropes required, all first aid equipment, flower identification books and public liability insurance)
Age: 15+
Requirement for group numbers: 4-10 people depending on route taken
Start Time: Early morning
Duration of Activity: All day (8-14hrs)
Meeting Place: the Office
What to bring: 3 litres of water, hat, sunscreen, any medication, warm clothes/raincoat, a small day pack and wear comfortable closed-in shoes.
Fitness Requirement: This is a full day expedition which requires a high fitness level and the ability to carry a daypack with equipment and own 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