High Country Seven Day Tour November 25
Day One
We meet in the heart of the High Country at the town of Dargo where our tour leader will hand out CB radios to those that don’t have one and run through some basic info such as our convoy procedures and radio etiquette. This will be our last chance to refuel and purchase any supplies. Once everyone is ready we will head out of town on the Dargo High Plains Rd to the site of the former gold mining town, Grant. Here we will drop our tire pressures, engage low range and begin a breathtaking descent down McMillans Rd to Talbotville.
In Talbotville we will be served lunch and have a coffee or tea, then head back onto the tracks for our first river crossing and through to the summit of Mt Cynthia where we will have a snack for afternoon tea. Dropping back down into the valley we will cross the Wonnangatta River at Eaglevale then follow it downstream to our well-equipped basecamp at Crooked River.
We’ll have some time to get settled into our new home and maybe have a swim or a fish before dinner is served at around 7pm. After dinner, our tour leader will give us a rundown of what to expect for the next few days and some basic 4WD training.
Day Two
After a freshly ground espresso and a delicious breakfast at our base camp we will head up the Wonnangatta Valley to the famous Wonnangatta station, breaking for lunch at the hut then returning via the exciting and challenging climb up Herne Spur which features several river crossings and a steep rocky scramble.
Day Three
Beginning again with a mouth-watering hot breakfast at camp, today we will be travelling we will travel to Black Snake Creek and mu Maguire track to the Gibraltar Spur
Day Five
Exploring further south, today we visit Castle Hill and McDonald Gap, taking in Junction Spur. In the evening we will be screening "The Man From Snowy River" in our outdoor cinema.
Day Six
Today we'll be heading through the Dargo High Plains to Blue Rag Range for what is widely believed to be the most scenic ridgeline drive in the country. Depending on track conditions and the time available we may drop all the way to the bottom, or turn around at the high point.
Day Seven
After a few days gaining confidence and skills we are now ready for our final challenge, the famous Billy Goat Bluff track! The ascent begins just a short distance from our base camp and climbs steeply up towards the Pinnacles where we will serve lunch and take the short walk up to the fire tower where we’ll enjoy 360 views of the surrounding ranges. After soaking up the stunning views we will head over the back of the range via Moroka Rd and make our way into Licola where the tour will conclude.
Tour Details
| Tour Date Start | 25-11-2017 12:00 pm |
| Tour End Date | 01-12-2017 4:00 pm |
| Registration Start Date | 24-01-2017 |
| Cut off date | 21-11-2017 |
| Individual Price per person | from $1650, Kids under 12 are FREE! |
| Location | High Country |
Tour Packages Available:
Dining Package: $1,445 per person
- Bring your own tent or camper trailer.
- Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
- Use of all basecamp facilities including hot showers and flushing toilets.
Glamping Package: $1,845 per person
- Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for groups/families).
- Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
- Use of all basecamp facilities including hot showers and flushing toilets.
Premium Glamping Package: $2,145 per person
- Comfy queen size mattress, fresh linen and towels (BYO blanket and pillow)
- USB charging for your devices
- Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for groups/families).
- Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
- Use of all basecamp facilities including hot showers and flushing toilets.
Kids Under 16: $550 each
Seven Day Tour Menu
Gluten Free Available
Day One
Lunch
Char grilled Gippsland Aged Beef Eye Fillet Baguette
Char-grilled beef eye fillet from Gippsland, fresh parsley, green pickles, French smoked tomato mustard & aioli on & freshly baked baguette.
OR
Smashed Avocado Baguette (V)
Smashed avocado, heirloom baby cherry tomatoes & fresh basil on & freshly baked baguette.
Dinner
Yaya’s Famous Greek Meatballs
Lamb mince w/ cumin, garlic, mint & my Yaya’s secret blend of spices. Served w/ & red cabbage, fresh mintl, sunflower seed salad, homemade tzatziki sauce & rosemary roasted kipler potato.
OR
Michelle’s Stuffed Pepper
Roasted pepper filled w/ lamb mince, garlic, cumin, oregano & jasmine rice, served w/ homemade tzatziki sauce & rosemary roasted kipler potato.
OR
Vegetarian Stuffed Pepper
Roasted pepper filled w/ garlic, cumin, oregano & jasmine rice, served w/ homemade tzatziki sauce & rosemary roasted kipler potato .
Dessert
Fresh Fig Summer Salad
Fresh fig, pomegranate & blood orange summer salad drizzled w/ pomegranate syrup & sweet balsamic glaze, finished w/ baby mint & vanilla bean ice cream.
OR
Cheese Plate
A selection of cheeses served w/ crackers, fresh apple & quince paste
Day Two
Breakfast
High Country Special
Eggs sunny side up w/ sautéed button mushrooms & grilled free range pork chipolatas. Served w/ roasted heirloom cherry tomatoes, fresh basil & tomato relish on sourdough toast.
OR
Freshly Toasted Fruit Bread
Freshly toasted fruit bread served w/ butter & homemade Mulberry jam.
OR
High Country Special (V)
Eggs sunny side up w/ sautéed button mushrooms, roasted heirloom cherry tomatoes & tomato relish on sourdough toast.
Lunch
Free Range French Leg Ham Baguette
Free range French ham, green pickles, Camembert cheese, French smoked tomato mustard & aioli on & freshly baked baguette.
OR
Ricotta & Parmesan Fritters Baguette (V)
Pan fried ricotta & Parmesan fritters, green pickles, aioli & French smoked tomato mustard on & freshly baked baguette.
Dinner
Mediterranean Chicken
Free range chicken thighs stuffed w/ sun dried tomato, spinach & wrapped w/ Italian prosciutto, oven roasted & served w/ baby heirloom carrots, dill, lemon, garlic infused chat potatoes & roasted heirloom cherry tomatoes.
OR
Risotto w/ Slow Cooked Beef in Red Wine & Juniper Berry
Beef shoulder, slowly cooked for hours in red wine, garlic, bay leaves & juniper berry, added to risotto rice with onions, garlic, green peas & freshly grated Italian Grana Padano Parmesan, finished w/ fresh parsley & lemon.
OR
Eggplant Stack (V)
Eggplant stack w/ fresh dill, buffalo cheese, napoli sauce & Italian Grana Padano Parmesan. Oven baked & served w/ baby heirloom carrots & roasted chat potatoes.
Dessert
Yaya’s Greek Orange Syrup cake
Greek orange & semolina syrup cake served w/ vanilla bean ice cream & crushed pistachio nuts.
OR
Cheese Plate
A selection of cheeses served w/ crackers, fresh apple & quince paste
Day Three
Breakfast
Italian Prosciutto Bruschetta
Sourdough toasted & topped w/ poached eggs, Italian prosciutto, tomato relish & Meredith goat’s feta, drizzled w/ apple cider balsamic glaze.
OR
Homemade Bircher Muesli
Oats soaked overnight in milk w/ coconut, currants, cinnamon, grated apple & topped w/ homemade rhubarb compote & sprinkled w/ almond flakes, drizzled w/ raw honey.
OR
Pumpkin & Feta Bruschetta (V)
Poached eggs & roasted pumpkin on toasted sourdough, finished with tomato relish & Meredith goats’ feta.
Lunch
Roast Vegetable, Haloumi & Brown Rice Salad (V)
Grilled haloumi cheese served on a brown rice salad with roast pumpkin, broccoli, red onion, pumpkin seeds fresh parsley & tomato, drizzled with homemade tahini sauce.
Dinner
Chicken Rotolo
Free range chicken Rotolo filled w/ pancetta & Greek tomato risotto rice. Roasted in the oven & served w/ baby heirloom carrots, snow peas, roasted chat potato & drizzled w/ homemade chicken Jus.
OR
Exotic Mushroom & Truffle Risotto (V)
Exotic mushroom risotto w/ truffle, lemon zest, dill & green peas, finished w/ cream & freshly grated Italian Grana Padano Parmesan.
Dessert
Homemade Flour less Chocolate Cake
Chocolate, coffee, brandy & almond meal cake served w/ double cream.
OR
Cheese Plate
A selection of cheeses served w/ crackers, fresh apple & quince paste
Day Four
Breakfast
Michelle’s Delicious Pancake stack
Pancakes served w/ homemade berry compote, banana, vanilla bean ice-cream & drizzled w/ organic maple syrup.
OR
Freshly Toasted Fruit Bread
Freshly toasted fruit bread served w/ butter & homemade Mulberry jam.
Lunch
Smoked Chicken Wrap
Smoked chicken breast w/ fresh parsley, red cabbage & hummus in & wholegrain wrap
OR
Nut Meat & Brown Rice Pattie Wrap
Homemade vegetarian nutmeat & brown rice Pattie's, topped w/ fresh parsley, red cabbage & hummus in & wholegrain wrap.
Dinner
250g Aged Scotch Fillet from Gippsland
Free range aged scotch fillet, char grilled & cooked to your liking, served w/ roasted kipfler potato's & grilled asparagus, served w/ & homemade red wine , beef & French mustard Jus
OR
Smoked Chicken & Pancetta Pasta
Caserecce pasta w/ free ranged smoked chicken, pancetta, pumpkin, green peas in & white wine & cream sauce, finished w/ fresh basil & freshly grated Italian Grana Padano Parmesan.
OR
Pumpkin & Basil Pasta (V)
Caserecce pasta w/ roasted pumpkin, peas in & white wine & cream sauce, finished w/ fresh basil & freshly grated Italian Grana Padano Parmesan.
Dessert
Michelle’s Red Wine Poached Pears
Pears poached in sweet desert wine,red wine, orange & cinnamon syrup, sprinkled w/ crushed pistachios.
OR
Cheese Plate
A selection of cheeses served w/ crackers, fresh apple & quince paste
Day Five
Breakfast
Outback Breakfast
Scrambled egg served w/ grilled free range bacon & side of Michelle’s homemade baked beans, served on sourdough toast & finished w/ fresh basil.
OR
Michelle’s Homemade Muesli Feast
Toasted oats w/ coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped w/ milk & fresh berries.
OR
Outback Breakfast (V)
Scrambled egg on sourdough toast served w/ sautéed button mushrooms & Michelle’s homemade baked beans.
Lunch
Spiral Pasta Salad w/ Homemade Pesto & Sun dried Tomatoes
Spiral pasta salad w/ homemade pesto sauce, green peas & sun dried tomatoes, finished w/ freshly grated Italian Grana Padano Parmesan
Dinner
Free Range Pork Belly Roasted in the Weber Q
Free Range Pork Belly roasted & slow cooked in the Weber Q w/ onions, garlic & fennel seeds & served w/ beetroot mash, green peas & freshly made spiced apple sauce.
OR
Beetroot, Verjuice & Greek Feta Risitto
Beetroot risotto w/ verjuice, Greek feta, lemon zest, roast garlic, green peas & finished w/ freshly grated Grana Padano Parmesan & flaked almonds.
Dessert
Outback Baked Apples
Baked apples w/ & date, almond meal, walnut & lemon stuffing, served w/ & homemade caramel sauce & topped w/ vanilla bean ice cream.
OR
Cheese Plate
A selection of cheeses served w/ crackers, fresh apple & quince paste
Day Six
Breakfast
4WDining Gourmet Breakfast Bruschetta (v)
Sourdough toasted & topped w/ poached eggs, freshly smashed avocado, Meredith goat’s feta & fresh watercress, drizzled w/ apple cider balsamic glaze.
OR
Bircher Muesli (V)
Oats soaked overnight in milk w/ coconut, currants, cinnamon & topped w/ homemade berry compote & drizzled w/ raw honey.
Lunch
Homemade Gourmet Vegetable Pastie
Freshly baked vegetable pastie filled w/ local fresh vegetables, wrapped in crunchy puff pastry & served w/ tomato relish.
Dinner
Michelle’s Greek Lamb Cutlets
Free range Gippsland lamb cutlets, marinated in lemon, cumin & garlic, char grilled & served w/ roasted baby beetroot, butternut pumpkin & green beans, topped w/ homemade tzatziki sauce.
OR
Smoked Salmon Summer Pasta
Capellini pasta w/ smoked Tasmanian salmon, shallots, green olives, lemon zest & confit garlic, finished w/ extra virgin olive oil & fresh dill.
OR
High Country Summer Pasta (V)
Capellini pasta w/ peas, shallots, green olives, lemon zest & confit garlic, finished w/ extra virgin olive oil & fresh dill.
Dessert
Michelle’s Delicious Sticky Date Pudding
Homemade sticky date pudding, topped w/ salted caramel sauce & served w/ vanilla bean ice cream.
OR
Cheese Plate
A selection of cheeses served w/ crackers, fresh apple & quince paste
Day Seven
Breakfast
River Side Pork Belly Special
Poached eggs & free range pork belly on wholemeal muffins, topped w/ caramelised onion BBQ chutney & homemade Grana Padano Parmesan potato hash browns.
OR
Michelle’s Homemade Muesli Feast
Toasted oats w/ coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped w/ milk & grated apple & toasted pistachio nuts.
OR
River Side Special (V)
Poached eggs w/ Sauerkraut on wholemeal muffins, topped w/ caramelised onion BBQ chutney & homemade Grana Padano Parmesan potato hash browns.
Lunch
Homemade Gourmet Beef Sausage Rolls
Freshly baked sausage rolls filled w/ beef, carrot, parsley & secret blend of spices wrapped in crunchy puff pastry & served w/ tomato relish.
OR
My Spin on the Famous Greek Spanakopita (V)
Crunchy layers of filo pastry w/ fresh lemon, spinach, ricotta,Grana Padano Parmesan & cooked in the Weber q