Snowy River Cycling


Cycle to eat. Eat to cycle. Not quite sure which way around this should go, but eating is taken very seriously on a guided Snowy River Cycling tour. In response to constant requests from our riders, here is a collection of recipes of some favourites from our tours. Best eaten in the fresh air with the fragrance of the bush.


Yes, I had a request for my porridge recipe. Excellent on a nippy morning.

  • 2 cups rolled oats
  • 1/4 cup red quinoa
  • 1/2 teaspoon cinnamon, and handful of currants or raisins
  • 3 1/2 cups water.
  • Other rolled grains are also good - barley, rye, wheat.

Combine and soak over night.

Next morning add 2 -3 tablespoons of milk powder ( I use a blend of full and skim milk), stir through and bring to the boil - you may need to add a little more water. Either simmer for a few minutes then serve, or turn off heat until ready to serve, then reheat. Microwaves make the reheating process easier and cleaner.

Serve with fresh or stewed fruit, yoghurt, honey or brown sugar, LSA meal, almonds… or whatever else is at hand.

Ginger Almond Flapjack

This is the old English style ‘flapjack’ - a crisp slice of oats, butter and golden syrup. I think I got the original recipe from Mrs Beeton. The ginger and almonds take it to a new level.

  • 125 g butter
  • 3/4 cup of sugar - white or raw, as preferred
  • 2 tablespoons of honey
  • 1/2 cup almonds, chopped
  • 1/4 cup crystallized ginger, chopped
  • 2.5 cups rolled oats.

Melt the sugar, butter and honey together, then mix into the dry ingredients. Press into a slice tin - and bake in a slow oven until brown. The slower and longer the better. It will be soft when you take out of the oven. Allow to cool until becoming firm, but is still warm then cut into small pieces.

Yoghurt Lemon Syrup Cake

  • 125 g butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • zest and juice of 1/2 lemon
  • 1.5 cups self raising flour
  • 3/4 cup natural yoghurt
  • For syrup: 1/3 cup water, 3/4 cup sugar

Preheat oven to 180 deg C. Cream butter and caster sugar, beat in eggs then fold in lemon zest and flour, then fold in the yoghurt. Put mix in lined 20cm cake tin adn bake for 30 - 40 minutes or until skewer inserted comes out clean.

About 5 minutes before the cake is ready, heat water, lemon juice and sugar in small saucepan and simmer for aout 5 minutes. When cake is cooked, poke holes all over the top with a fine skewer - about 50 times, then spoon the hot lemon syrup evenly over so that it soaks in the holes. Allow to cool in tin.

Lumberjack Cake.

with thanks to my brother David, who gave me the recipe.

  • 185 g dates, chopped (once when I ran out of dates, I used raisins instead, which got rave reviews.)
  • 2 large Granny Smith apples, chopped.

Soak dates and apples in:

  • 1 cup boiling water
  • 1 teaspoon bicarb.


  • 125 g butter
  • 1 cup sugar ( try half and half brown and white sugar, of use raw sugar)

Add to creamed butter and sugar:

  • 1 egg
  • 1 teaspoon vanilla essence.
  • 1/2 teaspoon cinnamon.

Beat well, then fold the dates and apples into the mix, alternating with

  • 1 cup plain flour
  • 1 cup of self raising flour.

Pour mix into a greased and lined 21 cm cake tin, and bake for 1 hour at 180 C. (or until skewer comes out clean) When cake is nearly ready, heat together in a pan:

  • 30 g butter
  • 2 tablespoons of brown sugar
  • 1/2 cup of milk
  • 1 cup shredded coconut.

Pour over the cake when it is cooked, and return to oven for 10 minutes on 200 C, with fan on if you have one. Remove when coconut topping is browned.