It's a couple of weeks ago now, but Australia Day was celebrated here with as much gusto as on the mainland.
As per usual the day was bookended by culinary overindulgence, but we did fit in some swimming, spit-roasting and general relaxing.
Unfortunately the surf was too big on the east coast to allow the traditional bi-coastal swim, although to be honest once you've got into 2 degree water once, you really don't want to repeat it.
All in all a great day, and probably our last major celebration with our 12 months on the island soon to finish and the Aurora Australis on schedule to pick us up in mid-March!
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| Danielle ('DC') ensuring her insulation layer is intact before the big swim. Chef Annette does make an excellent lemon curd sourdough donut. |
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| Angus ensures safety flotation devices are to hand in case of emergency |
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| Some safety devices are less official than others |
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| Some of our swimmers ready themselves for the plunge - from left - Annie (our summer wildlife ranger), Vicky (a weather observer), Danielle (another weather observer), Annette (our chef), Ali (our station leader and safety observer for the swim) and Angus (our meteorological technician) |
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| And they're off. Some are in and out quicker than others - Annie (far left) managed to get up to her ankles before retreating back up the beach to steel herself for another go. Tim sports a dry suit (on the right) ready to rescue anyone overcome by the cold. |
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| And Tim has a go himself after handing over the lifeguard duties to someone else. |
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| A well deserved spa after the swim |
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| Meanwhile in the kitchen, Chris B, our diesel mechanic, sorts out the technical side of the spit roast |
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| Mel (our vegan Tasmanian Parks volunteer) and Annie (our gluten-free wildlife ranger) discover a rather helpful cook book stashed in the back room. They spend a lot of time working in the field and staying in field huts together. Field hut cooking is always a little limited, but trying to make vegan gluten-free meals in a hut takes the challenge to a new level. |
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| Tommy, our summer storeman (and ex-chef) lends a hand in the kitchen |
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| Chef Annette starts work on the lamingtons |
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I add a certain amount of je ne sais quoi (and marinade) to the lamb spit roast
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| The most Australian laminations you've ever eaten |
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| A ready table and drinks at the bar waiting for the spit roast to finish. |
