Tasmania Overland Trekking, climbing Mt Geryon

Mt Geryon is situated in the Cradle Mountain-Lake St Clair National Park and is Tasmania’s 9th highest mountain. The East Face of Mt Geryon is an imposing 450m cliff and hosts some of the biggest climbs in Australia. The first Ascent of Mt Geryon’s East Face was accomplished in 1961 by MUMC members Robert Jones and Bernie Lyons (their account is detailed in The Mountaineer archives). With inclement weather and a solid day’s walk in, Mt Geryon, like many of Tasmania’s impressive mountains, is only infrequently visited by rock climbers.

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The initial goal is to climb the original route (11) as a celebration of the first ascensionist’s bold attempt 50 years ago. After gaining familiarity with the mountain and just as importantly the descent, the goal is to complete the prominent vertical line up the centre of the face, Orion (17). Both climbs are around 350m-400m in height offering an exposure of 600m to the valley floor.

The long, wilderness climbs of Mt Geryon offer a different set of challenges to regular Araps or Gramps climbing. Speed, efficiency and route finding are as important as climbing skill to ensure the climb and the difficult descent can be completed in a day.

The expedition wont claim (with any sincerity) any important “Environmental, social and educational implications” as is suggested by the grant. But the trip does aim to celebrate and promote the proud history of the club and remember the ground breaking ascents that were previously done in the club’s name. On a individual level this trip will no doubt be on more adventurous, more remote and on less trodden ground than anything the participants have climbed before. It will bring new skills and experience to those involved.

Mt Geryon, along with the nearby Acropolis and The Labyrinth, incorporate some of the most stunning mountain terrain in the country. As well as adventurous wilderness climbing, this expedition offers fantastic opportunities to produce excellent club promotion media.

This expedition aims to explore a remote climbing area and push current MUMC climbing beyond the domesticated Australian crags that has dominated recent MUMC climbing. The East Face of Mt Geryon does that by offering a long challenging ascent in a spectacular remote wilderness setting.

This is Mt. Acropolis from the Geryon Acropolis saddle

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Resting in the Windy Hut terrace...

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All with heavy loads

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Vic market Sunday Sessions

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Este Domingo 9 de enero fuimos a las Sunday Sessions del Victoria Market.

Tocaba una banda llamada San Fran Disco, una banda indie local de Melbourne.

Filete, la banda estaba compuesta de vocalista-teclado, dos guitarristas, bajo y bateria.

Sonaban como The killers y The strokes, con algo de The cure y una guitarra tipo de Edge usada algunas veces con slide. Buena musica, a la Gracia le encanto, saltaba y se movía al ritmo de la música. Clara estaba con su vestido de Tinker Bell y bailaba haciendolo flotar.

Con Manolo nos tomamos unas cervezas y quisimos relajarnos escuchando.

Nos compramos unos antiojos blancos para celebrar su visita.

En la noche hicimos un asado de pescado y camarones en la casa. Invitamos a unos amigos y nos apodaron Starsky y Hutchh.

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El toyota rojo que compramos es nuestro "stripped Tomato" Ford Gran torino.

Great Ocean Road

Los doce apostoles son un hito que hay que visitar en Victoria.

Aprovechando la visita de Jose Manuel pescamos el auto, preparamos los bolsos y la carpa y partimos. Con las niñas la organización es bastante más difícil pero partimos.
El camino cuelga sobre el mar y va caleteando sobre pueblitos estilo Zapallar. En Apollo Bay el camino se adentra hacia el parque nacional Otway y retorna al mar para encontrarse con los doce apostoles.

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En el viaje alojamos en el parque nacional Otway, a 10km de Lorne. Toda la costa estaba llena por ser vacaciones escolares. Afortunadamente encontramos el último espacio. Manolo nos invito a un restaurant estilo caleta donde comimos pescado: Congrio y Snapper.

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Mango Glazed Fresh Atlantic Salmon*

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Ingedients:

1/2 white vinegar

2 Tbsp Honey, plus extra for the glaze

1 tbsp fresh ginger Chopped

1 Mango peeled, pitted and cutted.

2 tbsp lime juice

1 tbsp soy sauce

2 tbsp finely chopped parsley

2 tbsp olive oil

4 Salmon portions

Method

• 1

  To make glaze*, place vinegar and honey in a medium saucepan

  over medium heat. Cook until honey has dissolved and liquid

  has thickened slightly, about 2 minutes.

• 2

  Add ginger and mango, bring to low simmer and continue cooking

  another 5-7 minutes or until softened.

• 3

  Remove from heat and transfer contents of saucepan to a blender

  and process until a smooth puree forms. Set aside to cool.

  Once cooled, season with lime juice and soy sauce and fold in coriander.

• 4

  Preheat grill to high and line a medium baking tray with foil.

• 5

  In large sauté pan heat 1 tablespoon olive oil over high heat.

• 6

  Season salmon with salt and pepper, and place in pan flesh side

  down and cook until golden brown, about 15 seconds. Flip over to

  sear other side for another 10 seconds.

• 7

  Immediately transfer salmon, flesh side up, to baking tray lined

  with foil and coat with mango glaze.

• 8

  Place tray in oven under grill and cook approx. 5 minutes or until

  salmon is just done and glaze starts to brown. Transfer salmon

  to a plate and let rest for 2 minutes.

• 9

  To serve, transfer fish to platter and serve with your favourite

  sides. *Glaze can be made 1 day in advance. Extra glaze will keep

  up to 3 days in refrigerator.

  
  

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  A good option for first dish is to serve prawns with lettuce with a
  yogurt based sauce with parsley, a pinch of mayonaise, and lemon
  and olive oil.
  
  
  
  *Adapted from Coles Curtis Stone Christmas feast recipe:
  http://www.coles-feed-your-family.com.au/recipe/75/mango-glazed-fresh
  -atlantic-salmon

Pasta Carbonara

You're sure to find a new family favourite with this ultimate pasta recipe.

Ingredients (serves 4)

• 1 tbs olive oil
• 150g thickly sliced pancetta, cut into thin matchsticks
• 500g tagliatelle
• 6 free-range egg yolks
• 100ml thickened cream
• 30g unsalted butter
• 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
• 2/3 cup (50g) grated pecorino
• 50 grs of fresh olives
• 50grs of goat cheese
• 2/3 cup (50g) grated grana padanno or parmesan, plus extra to serve

Method

1. Heat oil in a large non-stick frypan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp.

2. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.

3. Lightly whisk eggs and cream in a bowl.

4. Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine – the pasta's heat will cook the egg slightly and form a creamy sauce. Season, then serve with extra parmesan and parsley.

(Adapted from Taste.com.au)