A Day Trip to Fort Bribie

Bribie island is on our doorstep – it’s an amazing place that is so close to home yet, you feel so far away.

Today we’ve taken our Isuzu D-MAX and MU-X for a spin, driving the sandy stretch on the eastern side of Bribie about 23 kays to the north. It is just stunning- clear water, wide open spaces and to make it even better, during the weekdays you’ve usually got it all to yourself!

It’s not too long until you can see the high rises of Caloundra and the Sunny Coast and little further on are tall towers from another era. Constructed in the early 40’s, Fort Bribie was built to defend the North-West Channel into Moreton Bay during World War 2.  Now under attack from Beach erosion, more elements of the fort are being exposed over time. Remaining are concrete blocks that housed gun turrets and the northern searchlight.

A great place to pullup for lunch or brunch, the air is crisp and the sounds of the ocean gently roar in the background.

PICNIC BRUNCH PLATTER

Serves 4

• • EGGS AND CAVIAR
    • 4 HARD BOILED EGGS
    • 2 TBSP CRÈME FRAICHE
    • 30 GR LUMPFISH CAVIAR OR SALMON PEARLS
    • SNIPPED CHIVES
  • WASABI AVOCADO WITH SALMON
    • 1-3 TSP WASABI PASTE
    • 1 TBSP LIME JUICE
    • 1 AVOCADO, DICED
    • 150 GR HOT SMOKED SALMON
  • QUICK PICKLED RED CABBAGE
    • ¼ SMALL RED CABBAGE, FINELY SLICED
    • 2 TBSP WHITE SUGAR
    • 1 TBSP SEA SALT
    • 2 TBSP SHERRY VINEGAR
    • 2 TSP FENNEL SEEDS
  • BABY COS LETTUCE HEARTS
  • ROCKET LEAVES
  • MELBA TOASTS AND/OR LAVOSH

• Sprinkle sugar and salt over cabbage and rub in to leaves.
• Mix in vinegar and seeds and set aside to pickle.
• Loosen wasabi paste with lime juice and mix with diced avocado.
• Flake in hot smoked salmon and set aside.
• Mash eggs with crème fraiche and set aside.
• Squeeze liquid from cabbage and pat dry.
• On a large platter arrange all ingredients.
• Top eggs with caviar and serve platter immediately.

BRUNCH PUNCH

• • PINEAPPLE JUICE
  • GINGER BEER
  • SPARKLING MINERAL WATER
  • FRESH MINT AND ICE

• In a large jug, combine 1 part each of all liquids and serve over ice and mint sprigs.