The Great Barrier Reef

Not only is Australia blessed with some of the most incredible geography on the planet, it is also home to one of the world’s most phenomenal wonders: The Great Barrier Reef. Abounding with an unimaginable variety of sea life, this reef is big enough to be seen from space! It is the largest coral reef in the world, comprising over 3,000 reef systems and hundreds of tropical islands.

If you love SCUBA diving or snorkeling, this is the THE place to go! The colors, creatures and spectacular undersea beauty will take your brea…um, oxygen away. Even if you’ve never submerged your head, you can sign up for a beginner’s dive or snorkel trip. Diving expeditions depart daily from most of the coastal resorts. No matter where you stay on the reef, you are never more than 20-60 minutes away (by boat) from an excellent dive spot.

So where does one stay to see the reef? Queensland has several great cities with lovely coastal resorts. Here are a few:

Cairns (at left) is a sophisticated city and a perfect place from which to explore Tropical North Queensland with access to the World Heritage listed Reef, Rainforest and Outback.

Townsville sits on Ross Creek and is encircled by many interesting towns and places to see, such as Charters Towers and Ayr. The Great Barrier Reef sprawls to the east,
the Outback beckons to the west, and islands and rainforest entice to the north. Explore away!

In Rockhampton (at right), situated on the Fitzroy River, you’ll be near the beautiful Capricorn Coast beaches. It is partially surrounded by mountain ranges and is known as the Beef Capital of Australia (complete with a variety of bull statues). Here you can rent a houseboat, peruse the galleries, visit the Cliff Kershaw Gardens or test your bush-walking skills to reach the Mt. Archer Lookout.

While you’re visiting Australia, be sure to sample one of the Aussies’ favorite desserts! Pavlova was named for the Russian ballet dancer Anna Pavlova, who enjoyed this dessert while visiting Australia. It has a crispy meringue outside and a sweet, marshmallowy inside. It is usually topped with whipped cream and a variety of colorful fruits.

PAVLOVA

4 large egg whites
1 cup superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch

Topping:
1 cup heavy whipping cream
1 1/2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Preheat oven to 250 degrees and place rack in center of oven.

Line a baking sheet with parchment paper and draw a 7- inch circle on the paper.

Beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to make sure the meringue feels smooth, not gritty. If it feels gritty the sugar has not fully dissolved.) Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour and 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. Just before serving gently place the meringue onto a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. Serves 6 to 8.

Breathtaking Australia

Famous for koalas, cowboys and wide open spaces, Australia is rugged beauty at its best. Beneath its blue waters is the largest reef on the planet, attracting divers from every corner of the world. Mesmerizing colors and otherworldly plants and creatures inhabit the famous Great Barrier Reef, home of the great white shark and colorful butterfly fish. On land, the beauty continues, with volcanoes, gorges, forests, deserts, waterfalls and the amazing outback. Clearly, there is far too much to cover with one blog entry, so for starters, let’s look at a few great places to visit on the western side of this amazing continent.

Australia has six states—New South Wales, Queensland, South Australia, Victoria, Western Australia and Tasmania (an island off the southern coast of Victoria). There are also two major mainland territories—the Northern Territory and the Australian Capital Territory (ACT).

The Gibb River Road winds through parts of The Kimberly, a wild, remote and dramatically stunning region in the northern part of Western Australia. Taking a trip along this road will prove to be an adventure you’ll never forget. With scenery that inspired the “Australia” movie, this road will take you on a journey through cascading waterfalls, plateaus, lush forests. You’ll also see open woodlands of gum trees and rivers lined with palms and paperbark trees. Stop and take a scenic flight to experience the true majesty of The Kimberly landscape.

Stop again to hike through Mitchell Plataeu, where the thundering Mitchell Falls will take your breath away! As you follow the road, you’ll come to Mitchell River National Park, home to other beautiful terrain including Merton Falls, Surveyors Pool, the Mitchell and King Edward Rivers. You’ll be amazed by the many ancient rock art sites, most of which have remained untouched for thousands of years.

In The Kimberly’s King Leopold Range Conservation Park, beautiful Bell Gorge is the place for a refreshing swim among scenic water cascades and folded rock formations created over thousands of years. Your camera will get plenty of action here, as Bell Gorge is one of the picturesque gorges in The Kimberly. You can even go camping very close to the gorge. Bell Gorge is about an hour’s drive off the Gibb River Road four wheel drive track, east of Derby.

In my next post, I’ll take you on a virtual underwater trip through Australia’s Great Barrier Reef, and share an Aussie recipe as well.

And The Winner Is....

Congratulations to Amber Robinson, winner of If It Weren't For Us Christians, There'd Be A Lot More Christians!

Amber is the author of Mercy Rising and is heavily involved with Compassion International. You can check out her Website at www.amberrobinson.com.

Do you have a country that you would like to see featured next (or soon)? Leave a comment and I will put it at the top of my list! And if you have an interesting experience or great recipe to share from someplace you've visited, please mention it and I'll contact you by email.

If It Weren't For Us Christians...

Huge congrats to my friend Bobby Weaver, whose debut book, If it Weren’t For Us Christians, There’d Be A Lot More Christians, was released earlier this month.

LEAVE A COMMENT FOR A CHANCE TO WIN THE BOOK!

Bobby uses wit, humor and plenty of real life experience to examine some misguided attempts at the “Great Commission.” Without trying to be overly preachy, he has taken a candid approach to suggest Christians rethink their "witness" while being a witness. If it Weren't for Us Christians, is now available on Amazon, Barnes and Noble, and Crossover Publications websites.

So…what sort of examples does he use? Here’s just a taste:

* A pastor in North Carolina leads his congregation to vote nine members out of the church. According to him their sin was voting for the wrong man in the presidential election.

* Two competing churches in Florida put up opposing billboards. One declares, “There ain’t no hell!” The other counters with, “The hell there ain’t!”

* A young man following a car with a “Honk If You Love Jesus” bumper sticker, honks his horn and gets the middle finger from the driver.

Bobby: These are just a few actual examples that have led me to believe that some of us must interpret the Great Commission like this: “Go into the world and scare off as many people from the Christian faith as we possibly can.” Let’s face it, when it comes to spreading the Gospel, we can often be our own worst enemy.

Bobby’s Background: From opening nearly 1,000 retail stores to starting a national newspaper chain, Bobby Weaver seemed to have it all…with one possible exception…a relationship with God. You see, Bobby was on a wrong-way journey when God had another idea and used the most unlikely fellow to help. Would you believe Howard Stern? Yes, the radio shock jock. It was the middle of October in 1996 when Bobby told Howard off on a live radio show. But, believe it or not, it was Howard’s response that ended up totally revolutionizing Bobby’s life.

Q. So, Bobby…Why did you write this book?

A. Well, I knew this one person who loved to judge others. In fact, he did it all the time. And he was one of the worst hypocrites I had ever met. He could talk the talk with the best of them, but when it came to walking the walk, well, that was a different story. I hate to say this about him, but he was one of the most disgusting people I've ever met. Guess where I met him? In a bar? In a topless joint? No, I met him in a mirror. It was me. Once God finally got my attention, he was kind enough to let me live another day, but I'm thinking it was my turn to do something for him...hence, the book.

Q. Wow...that's some pretty honest self-reflection. A lot of people shy away from looking that closely at themselves. Why should people read your book?

A. Because my baby needs a new pair of shoes. No, seriously, I honestly believe that a lot of us Christians do things VERY UNINTENTIONALLY to scare off others from our faith. Some of us (not all, but some) use questionable language, we occasionally gossip, we drive like a NASCAR driver and advertise it with our Christian bumper sticker, and on and on. I have had several people say after reading the book that it points out subtle things we do without ever realizing it. But to keep this book from being a preachy, boring book, I relied on my days as a publisher of Beach Bull to offer this serious matter laced with humor. My favorite comment I have heard about the book is "I couldn't put it down." Of course, I paid them $25 them to say that. (Smiley face goes here!)

Thanks, Bobby! Your answers definitely make me want to read the book, which will be arriving in my mailbox any day now. Remember, all you need to do is leave a comment for a chance to win If It Weren’t For Us Christians….

Since Bobby hails from Florida, let’s go with a Florida recipe for today:

KEY WEST CHICKEN

• 3 Tbs. soy sauce
• 1 Tbs. honey
• 1 Tbs. vegetable oil
• 1 tsp. lime juice
• 1 tsp. chopped garlic
• 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Lightly oil outdoor grill grate and preheat grill for high heat.
3. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Cruising Around New Zealand

Many thanks to fellow-traveler Karen Robbins, my guest blogger for today. Unlike me, Karen has actually been to New Zealand! Read about her adventure, then stop by and visit her blog at http://karenrobbins.blogspot.com/.

Green fields spotted with white lambs. Rocky coastal areas with albatross, soaring above. Towns reminiscent of Scottish heritage. Dramatic cliffs rising from the sea protecting harbors of quiet waters and lush green foliage. A city vibrant with the enthusiasm of a great sailing event. These are the things I remember most from our visit to New Zealand.

Our trip to New Zealand, the land of the Kiwi, was back in 2000. It was a Millennium Cruise that began in Auckland in January—the middle of summer in the southern hemisphere. The first round eliminations for the Americas Cup were being conducted and we enjoyed watching the activity as the large sailboats came into the harbor after the races and crews rushed to get them out of the water and cover the keels least someone should copy their secret design.

We stayed one night in Auckland before boarding a Princess Cruise ship to begin our cruise down the east coast of New Zealand and over to Australia. It was a wonderful way to get an introduction to the country.

Our first stop was in the Bay of Islands to the north of Auckland. We anchored in the middle of them and took an excursion in a smaller boat around several interesting natural formations and explored a bit of Urupukapuka Island where Zane Gray is said to have stayed when he came to fish in the area. Serene and exotic, I can imagine he was inspired whether the fish were biting or not.

The Maoris named our next stop Tauranga which means “resting place for canoes.” This was one of the first places the Maoris arrived in New Zealand. In 1769, Captain Cook arrived. His reception here was a little calmer than some of the other places he explored. We had a full day as we explored the Roturura Lake countryside with stops to see some of the wildlife represented at a farm/zoo. The elusive kiwi bird was only a stuffed specimen since the kiwi are entirely night creatures and very shy. At the sheep farm, we watched a demonstration of sheep dogs at work and farmers sheering wool.

At a Maori Village, we were immersed in their culture as we participated in a meal that had been cooked in a fire pit (or so we were told). Pork, sweet potatoes, and all sorts of local produce were arranged in pots at a buffet-style lunch. The Maoris have a strange custom that the men perform. To make themselves look fierce and scare enemies away, they stick their tongues out. We tried not to giggle.

The town of Napier is known for their wool production. Wool was the number one industry in New Zealand for a long time but has since been replaced by tourism. At a nearby sheep farm and processing plane, we watched the sheering, cleaning, dyeing and processing of the sheep skins.
Our last stop on the north island of New Zealand was Wellington, the capital of the country and the birthplace of writer, Katherine Mansfield, who seemed from the literature we read to be a kind of Virginia Wolf personality. She lived from 1888 – 1923. Large red pom-pom type blooms graced tree branches throughout the city’s gardens. They called it the New Zealand Christmas tree because it always blooms around that time of year.

Christchurch, about a third of the way down the east coast of the south island is described as the most English city outside England. Its gardens, 19th century architecture, and antique trams give the city a quaint feeling of Victorian England. The port town of Littleton was easily explored on foot and the harbor area we toured by boat, gave us pastoral scenes of green hills dotted with sheep. Christchurch is also one of the places from which Antarctic exploration teams leave for their tours of duty.

Originally a Presbyterian Scottish settlement, Dunedin, the city located at the head of the Otago harbor maintains its Scottish ambience. While the city is a delight to explore, I found the harbor even more so. It abounds with wildlife. We saw seals, little blue penguins, cormorants, terns, and the big attraction, the albatross. These birds were amazing with a huge wing span that made them look like small jet planes in the air. We were not allowed near the nesting area but from our perch on the sight-seeing boat, we could see a ranger sitting next to one of the large birds. The ranger was probably about six feet tall but sitting, he was smaller than the albatross.

The southernmost part of New Zealand was the most spectacular of the coast line that we saw. We spent a day cruising through Dusky Sound, Doubtful Sound, and into Milford Sound, the most spectacular of the fjords. When we stopped to pick up some passengers who had done an overland/overnight excursion, we could see in the distance snow capped mountains.

As we turned and cruised into the twilight, out toward the Tasman Sea, we bid farewell to the beauty and serenity of New Zealand with a promise to return to the land of the Kiwi.

Land of the Kiwi

Let’s go under the Land Down Under to an almost surreal place of lush rainforests, steaming volcanoes, breathtaking beaches and bigger-than-life fiords. New Zealand is roughly the size of Colorado, but it’s amazing scenery and unusual creatures make it a popular destination for playing, relaxing and thrill-seeking.

The photo at left is Mt. Tongariro, one of three active volcanoes that dominate the landscape of the North Island. It's dramatic beauty made it the perfect spot to shoot parts of the Lord of the Rings triology! I heard parts of Jurassic Park were filmed there as well...or somewhere in NZ.

About a quarter of the country is forested and, thank goodness, protected from exploitation. Let’s hope it stays that way. Only about 4 million people call New Zealand home, making it one of the world’s least crowded countries. If you’re looking for peace, quiet, wide open spaces or deep, dense forests with ginormous ferns...this is the place to go.

Stop by next week for the scoop on places to stay, things to do and a bit about this small country's unusual wildlife. For now, take a look at this New Zealand recipe that would make a perfect Halloween dinner! (And don't worry about trying to find New Zealand pumpkins -- good old American pumpkins work just fine.)

DINNER IN A PUMPKIN
Printed from COOKS.COM
________________________________________
2 med. size New Zealand pumpkins
2 tbsp. vegetable oil
1 round onion, chopped
2 stalks celery, chopped
Minced garlic
1 1/2 lb. ground beef, turkey or chicken
1 lg. can sliced mushrooms
1 can cream of chicken soup
2 tbsp. shoyu (soy sauce)
2 tbsp. brown or raw sugar
1 (8 oz.) can water chestnuts, chopped
1 1/2 c. cooked rice
Preheat oven to 350 degrees. Wash pumpkins; cut a round hole on top of each pumpkin and use as a cover while baking. Remove seeds and pulp. Set pumpkins aside.
Saute onion, celery and garlic in oil; add ground meat and brown well. Drain excess fat. Add mushrooms, soup, shoyu and sugar. Simmer 10 minutes, stirring occasionally. Add water chestnuts and cooked rice. Spoon half of mixture in one pumpkin shell and the other half in second pumpkin shell. Place on baking sheet and bake 1 hour or until pumpkin meat is fork tender. Remove and serve hot, scooping out filling as well as pumpkin meat.

Whirlwind Weekend in Indy

Four days at the American Christian Fiction Writers Conference in Indianapolis left my head spinning, but definitely in a GOOD way! The whole experience was a God-given gift, filled with learning, laughter, seeing old friends, meeting new ones, worshipping together and pitching my book to editors. Once again, my sister Patt joined me for the conference. Her presence is always the icing on the cake. Our keynote speaker was Tim Downs, an amazing author who is funny, inspirational and encouraging. We each received a copy of his new book, Wonders Never Cease. Can't wait to read it!

The Hyatt Regency was beautiful and the food was fabulous, especially if you like asparagus, which was served for breakfast, lunch and dinner. Mostly breakfast -- go figure.

And now...the photos. I will attempt to put these in order, but I suspect when I post it they will no longer be in order, so good luck placing names and faces!

Top row, from left to right: 1. Me and my wonderful agent, Terry Burns; 2. Pam Meyers, Donn Taylor and Susan Lyttek; 3. Normandie Ward Fischer and Roger Bruner. Second row: 1. A nice person I met but didn't get her name, Bonnie Calhoun, Terry Burns; 2. My amazing sister, Patt Nicholls; 3. Suzanne Hartmann and Bill Garrison.

Check out this recipe for creme brulee, which was served at the Sunday night awards banquet. It was topped with a cookie (pecan sandy, I believe) half dipped in chocolate. Yum!

Creme Brulee

(Recipe from Alton Brown of Food Network's Good Eats)

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.