Time to do some bushwalking and trail-hiking in the surrounding moutains around Cairns. My new friend Brad happily suggested we head to Mount Whitfield, located only minutes from downtown Cairns, to take in some higher altitude afternoon sightseeing.
Fantastic views of the city, ocean, Barron River, countryside and surrounding moutain range!
Mount Whitfield, 365 metres high, is situated in the middle of (oddly enough) Mount Whitfield Conservation Park, a protected park area where many native and endangered plants can be found. For example, the below Yucca plants, termed "Black Boys" ... as you can imagine, nobody calls them that anymore. The Yuccas are literally (<- Brad?!) burnt periodically, on purpose, to remove old / dead pines and make way for new growth. Although they can be purchased expensively at higher-end flower shops, they're very fickle and don't like to be uprooted only to be planted somewhere new ... "buyer beware".
After a 45-minute hike, we arrived at the top of Mount Whitfield, just 20 minutes shy of sundown. Just in time to see the following:
Now, for those of you who are more observant than myself and Brad, the following thought will likely occur to you when viewing the above picture: "Hey guys, if it's sundown, and the hike to the top of the moutain took you 45 minutes ... doesn't that mean you'll be hiking back in the dark?"
Myself and Brad: "Umm ... yyyyes. That's exactly what that meant."
And thus began our 2 hour trek back down the OTHER side of the moutain, in the pitch dark, with little to no clue what path we would be taking. While we were met with sheer drop-offs and steep pitches, we thankfully were able to make it back down ... albeit on the OTHER, non-city side of the moutain. (I maintain it was Brad's idea to be at the top of the mountain for sundown ... )
As thanks for making such a great suggestion for an afternoon hike, I prepped a little picnic to eat once we got to the top of the moutain (little did I know there would be picnic tables at the top for us to use- could NOT have planned it better if i tried). Who says you can't have a gourmet meal in the middle of the forest? Add a bottle of bubbly, and you've got yourself a grreat reason to climb just about any mountain! lol
Before arriving in Australia, I didn't know that the macadamia nut is native to this country. In fact, it's the only plant food native to Australia that is produced and exported in any significant quantity. (Who knew??) So, since we were treking into the bush, I thought I'd let the macadamia inspire our meal. (Food was further inspired by: http://www.epicurious.com/recipes/recipe_views/views/106891)
Leftovers the next day were equally good ... which is usually a pretty good indicator how good a dish is.
Tuck in!
Ingredients
10 cups boiling water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered Macadamia nuts, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices Beer Bread
Method:
1 - Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely (it will cut more easily when cool), then cut diagonally into thin slices.
2 - Roast bell peppers: Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips. Let peppers stand.
3 - Pulse Macadamia nuts, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
4 - Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
Cooks' notes:
• Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
• Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered. Alternatively, most grocery stores usual sell roasted peppers by the jar.
• Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.
Makes 6 sandwiches.
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