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« Last post by achookwoman on August 10, 2025, 12:06:29 am »
Marina, the Ghan is certainly a once in a lifetime time experience. I’m glad that I did it. It is physically fairly demanding. Getting on and off the train isn’t easy. Very limited luggage is allowed. There is nowhere to store anything other than a small bag in the cabin. I managed to upgrade to a top ( platinum) cabin and this was about double the size of Gold Double. There was a lot of winging about the cabins. I’m glad I wasn’t sharing. I understand that the cabins are being upgraded next year. It was suggested that a bank loan would be necessary! If you are considering it, do it sooner rather than later.
In the end , it was the people who make the trip. Travelled for 3 weeks with a lovely couple from Glasgow and Jane Edmenson ( Gardening Australia) was good company on the Ghan.
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« Last post by achookwoman on August 09, 2025, 11:39:45 pm »
I’ve been eating Chow Mien and Pea and Ham soup for several days. Time for a change. Kangaroo in Stout from the freezer. ?
Do you good Forum people realise just how well we eat ? I have just read an article in the Age about travelling on the Ghan. Which is what I’ve just done. They mention the outstanding food. This was not my experience. Although the options were amazing for a train, the actual dishes weren’t in my opinion all that good. One of the sweets sounded great but was a 1/2 cup of Greek yogurt with a spoonful of berry compote on top. Then a Salmon fillet not properly trimmed. Had cartilage attached. Also beef fillet with gristle on the edge. The service however was excellent as was the 6 am experience off the train to watch the sunrise over the dessert. Egg and Bacon rolls and hot tea and coffee were served to keep the 2 degree chill away.
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« Last post by achookwoman on August 09, 2025, 11:16:54 pm »
Marina, good idea to pre package ingredients. I see Source shop do this and charge a lot. Much much cheaper to do this yourself.
Cookie, I love the Sour cherries that come in a jar. I added a hand full of currants and sultanas as there is a lot of liquid. When heated , they absorbed some of the liquid.
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« Last post by Cuilidh on August 09, 2025, 11:07:56 pm »
EDC stock concentrate, vege stew, oven baked garlic mushroom rice and I am experimenting with simple dahls where I can pre-measure the dry ingredients and pack up so that DH need only saute the spices then add everything else, plus a tin of tomatoes and coconut cream to make himself a hot meal when I am away at the weekends
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« Last post by K Atie on August 09, 2025, 01:43:06 pm »
Satay beef and vegetables with rice noodles.
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« Last post by cookie1 on August 09, 2025, 12:34:02 pm »
Welcome back, Chookie. I'd love to hear what you thought of the Ghan.
Cookie, do you know what is causing your dizzy spells? They can be so challenging and frightening if they hit you unexpectedly, you should see if there are any exercises, etc. that will help. I went through a period like that some time ago and my doctor gave me a very simple series of exercises that were really good and helpful. If you are interested I will see if I can find them and send them over to you. Let me know. However the caveat is that you clear them with your GP first.
Thanks Marina. I’m seeing the GP on Monday.
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« Last post by cookie1 on August 09, 2025, 12:29:55 pm »
Chookie I love anything cherry.
I made some Cranberry and Clementine biscuits from Cookidoo. They taste nice, but you squash them down part way through the cooking.
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« Last post by cookie1 on August 09, 2025, 12:26:26 pm »
We had ricotta gnocchi with chorizo. Leek and tomato sauce from Cookidoo.  
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« Last post by K Atie on August 09, 2025, 01:06:07 am »
Very creative Chookie . Must try to make something today . Fridge is empty looking at me to fill again , but have the can’t be bothereds .
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« Last post by achookwoman on August 08, 2025, 08:34:14 pm »
Made Nay Nay scones. Split the mixture into 3. Made plain, cheese and date scones. Also used Kefir instead of milk.
Also made copycat of pastry tart that I had on plane. Didn’t know that I could make pastry cases out of very rich Brioche dough. Used 1/2 Brioche recipes from Cookidoo, made 11 cup cake size bases. Filled with Sour Cherries.
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