Quondong Point

Robinson Crusoe's secret hideaway.

For four gorgeous days we fished, snorkelled, and fossicked in the rocks. On our way in, we were swiftly bogged in the soft sand. Every day thereafter, other tourers were similarly bogged.

Yesterday I picked oysters (and a couple of small mussles) from the rocks and we ate these for lunch using the following recipe:

Eve's oyster pasta



• Fry half a rasher of bacon with half a cup of sliced cabbage.


• Add a dob of butter and a shake of some chicken stuffing mix (breadcrumbs with herbs).


• Add garlic, sliced spring onions, and fry hard. Add the oysters, mussels, garlic, salt and pepper. Toss through pasta (cooked el dente) with sliced fresh tomatoes.

Terrible photos - sorry. The only way to shoot these little quail is through the window. They delighted us with their actions - they are indeed like little chooks, pecking the ground, and dustbathing in the same manner as a chicken (lying on their side, flicking dirt up and over their body, all the while picking at the ground in search of some little morsel).

You can clearly see how soft the sand is, and can pinpoint exactly where we got bogged on our way in. It took some time; letting down all 8 tyres to 20 PSI, laying sticks and branches across the sand to prevent dispersement, and steadily accelerating until the rig moved through the sand. This was not an adventure I was hoping for - very nerveracking indeed!

Each day other people were bogged, either at the same spot as us next to our campsite, or right on the beach. Here, a Patrol went down to rescue a car and got boged. They asked if we could help them, help the others. Our trusty Patrol saved the day with a couple of nifty 'snap-straps'.
You little beauty!

Dinner usually involves a campfire these days.

Lebanese bread cooked right on the bbq. Such a simple recipe.....

• In bowl, mix a cup (or so) or plain flour, a spoon (or so) of yeast, some salt, honey and oil.


• Turn it out onto the bench and knead briskly for five minutes.


• Leave to prove for an hour.


• Knead again, adding a little extra oil if needed, and shape into a pizza or flatbread. Leave for 5 minutes.


• Add oil to the bbq plate, make sure the fire is strong but 'too strong', and chuck on the bread.


• Turn after five minutes, cook another 3 mins.


• Brush with butter and garlic paste and wrap in a teatowel until ready to use.


• Pull apart and eat with yoghurt sprinkled in sumac.

Best served with kofta... made with lamb mince, currants and lebanese spices (herbs, sumac, sesame seeds), massaged and wrapped around long flat skewers, and cooked over open flame for 5 - 10 mins.