Flinders Ranges

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19 travelers at this place:

  • Day66

    Eerste outback stop: Quorn!

    November 28, 2017 in Australia ⋅ ☀️ 27 °C

    Na voor 200 dollar boodschappen te hebben gedaan en de camper ramvol te hebben geladen met blikvoer (want geen koelkast), zijn we van Adelaide naar Quorn gereden. Onze eerste campingnacht was top en 5 uur hiken tussen een miljoen kanga's met een fenomenaal uitzicht op de top was nog top(less)er!

  • Day12

    Quorn to Adelaide

    January 13 in Australia ⋅ ☀️ 32 °C

    Ooh nooo..bereits klingelte der Wecker, viel zu wenig Schlaf, 6 Leute im Zimmer welche alle ins Bad mussten. Nach einer halben Ewigkeit ging es dann endlich zum Frühstücken. Die Sachen sind gepackt, Truck ist beladen, nun ab nach Adelaide. Am morgen jedoch, besuchten wir einen Park und marschierten die nächsten 6km. Es war wunderschön, man konnte sogar erneut wilde Kangaroos sehen.!!🥳
    Einen Zwischenstop gab es bei einer Weindegustation von Knappstein. Ich mag Wein nicht so besonders, probierte jedoch trotzdem nur ein „schlückchen“. Ein Wein von 10 hat mir geschmeckt, der war so süss. Njaamii. Wir fuhren zum Lunch auf einen „alten Friedhofplatz“, der mittlerweile in einen schönen Park umgebaut wurde. Es gab Burger für die „normalos“ und einen Veganen-Glutenfreien-Burger-Bagel. Danach fuhren wir eine Ewigkeit und kamen endlich in Adelaide an. Abschiedtime..mag ich nicht so..somit beschlossen wir alle die können noch zusammen zu Abendessen. Wir trafen uns um 20:00 vor dem Hostel und verbrachtet einen tollen Abend zusammen. Was für 7 Tage, tolle Gruppe, super Menschen, Danke.!♥️
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  • Day41

    The Flinders Range from Above

    November 30, 2017 in Australia ⋅ ⛅ 63 °F

    The day dawned clear and bright after the late cloud of yesterday, which was as well, as we were due at the Rawnsley Park Air Strip at 7.45am!
    This morning we were to view the Wilpena Pound and the surrounding ranges from the air and one of us was a little apprehensive! As I said to him, "it's only 30 mins - you managed the best part of 24 hrs to get here!" It's the reliance on one engine that gets him! We decided we would celebrate with breakfast afterwards (if we were spared!!). Our companions of yesterday, Ian and Sue joined us for the flight and the pilot Andrew explained the essentials, before proceeding to weigh us all (very discreetly I must say) and place us in the Cessna accordingly. I was relieved to actually have a seat rather than be strapped to the fuselage. Climbing into one of these small planes is something of a contortionist exercise, but we were eventually all settled, belted and microphones up and at the end of the runway. This is a dirt track with the odd wind sock, which is very common in these parts. Most of the stations have their own strip and fly their own planes & helicopters and when you see the terrain you cannot be surprised. The take off was very smooth and we climbed and banked to the right. There were a few 'road bumps' as Andrew described the turbulence as we approached the Wilpena Pound rim particularly. 'Air is rising in front of the cliff face which is what we are feeling now - it will soon clear'. He was very calm and matter of fact and somehow it felt better to know the process.
    We had viewed the bluffs of the rim of the Pound from the ground and they are high and spectacular, but nothing prepares you for the sight of the whole structure from the air. It is impossible to take in the enormity and scale of the weathered mountains from below. These mountains are some of the oldest on earth, formed when the continent of Australia was part of the larger land mass of Gondwanaland. Movement of tectonic plates forced the earth upwards and folded it at the same time, forming a mountain range that would originally have been higher than the present day Himalaya.
    The peak of what is now Wilpena Pound was faulted and eroded over millions of years, leaving this enormous rim and a lower undulating centre. Until the 1940s the Hill family farmed the interior and grew wheat would you believe. There is only one narrow pass into the interior of the Pound and the logistics that of keeping a farm going must have been horrendous. Initially geologists thought this must be a volcanic caldera, until it became apparent that the rocks are sedimentary not igneous, which blew that theory out of the water. It is clear to see from the air, what has been going on here and all around you as far as the eye can see the earths crust looks like a gigantic piece of origami, folded and manipulated into fantastic shapes. Andrew kept up a fascinating commentary, explaining the various ranges and I can't tell you what a thrill it was to see the National Park from this angle and suddenly it put everything into perspective. Our 30 minutes was up in no time and we landed very gently back on terra firma. We also lived to tell the tale and scrambled eggs never tasted so good!!
    After our early adventure we drove up to the village of Wilpena to take a closer look at the other side of the Pound and some other features that we had been told to look out for. As Andrew had predicted (born in Sheffield by the way) the clouds closed in and thunder rumbled and it rained in short bursts, quite hard, but not for long. The temperature dropped ten degrees and the air took on that wonderful aroma that occurs when water falls on baked earth. As we drove back towards Rawnsley, we witnessed a marvellous phenomenon that Phil had told us about yesterday. Kangaroos appeared from nowhere and converged on the roads. On the bitumen surface the water sat in pools and they were quick to take advantage of an easy drink. We saw dozens. It was an amazing sight and Peter had to edge the car forward until they eventually deigned to move. Fortunately, there were few other cars on the road. Having mentioned that I had not seen a Kangaroo in 6 previous weeks of travel in Australia, I have now been spoiled for choice. There are usually several around the lodge morning and evening. They are the most unusual animal and I have become quite fond of them over the last two weeks. We are heading back to the Woolshed restaurant tonight for a final Flinders meal. The 'feral mixed grill' I think we'll avoid, but the Rawnsley lamb sharing platter does appeal. Tomorrow we head back to Adelaide to await the 2nd test, for which we have some tickets. It starts on Saturday and is to be the first day/night Ashes test match. Fingers crossed the red ball and a little more evening humidity will help
    See you in Adelaide.
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  • Day34

    Back to Quorn

    June 18, 2018 in Australia ⋅ 🌙 9 °C

    And it’s finally back to Quorn and the last stop on the tour, seems like it’s going to be a busy night... with only 3 very old locals in the pub all wearing the exact same clothes from the night before!!!

  • Day39


    October 13, 2017 in Australia ⋅ ☀️ 18 °C

    Quorn liegt an der einst geplanten Bahnlinie, leider hatten die Australier Probleme, weil diese immer überflutet wurde. Aus diesem Grund wurde 100 Km weiter entfernt die heutige Bahnlinie vom Norden in den Süden gebaut. Aus diesem Grund gibt es einige Städte wie diese, die noch stehen an dieser alten Linie, jedoch ist Quorn eines der wenigen, welches zu keiner Geisterstadt verkümmerte.Read more

  • Day312

    Richi Pichi

    July 16, 2014 in Australia ⋅ ⛅ 27 °C

    Heute hab ich mir eine Zugfart ins 20Jh. gegönnt! Mit einer 100 Jahre altem Zug und einer Dampflok vorneweg. Über den "Richi Pichi" Pass. Die heute verlassene Zugstrecke, war damals Teil der Verbindung nach "Alice Springs"(Norden).

  • Day1


    April 16, 2018 in Australia ⋅ ☀️ 13 °C

    After a couple of days in Merriton spending quality (boozy) time with family we headed off to our first stop on this short trip. We are currently staying in Hawker and spent our first full day exploring the ruins at Kanyaka - a cattle station (later sheep) established in 1852. Built from local stone, much of it remains and is really quite beautiful. After battling the flies during a quick morning tea it was time to get to work so we moved on to an old bottle dump which yielded an impressive haul - managed to score some fabulous china pieces and beautiful coloured glass as well.Read more

  • Day4


    April 19, 2018 in Australia ⋅ ⛅ 18 °C

    We arrived at Parachilna early, unhooked the van and took off to Angorichina. I haven’t been here for nearly 30 years so it was quite an experience. The tourist village has seen a few changes but not as much as I expected. Its still the same Ango I remember from my caretaking stint one long hot summer all those years ago. We caught up with David, the manager, (who ran the shop back then) which was a real trip after all those years.

    It was then off to the Blinman pub for a bevvy and lunch. The main change here is the lack of a swimming pool that I distinctly remember enjoying last time I was here. Chatting with the barman gave us a fossicking spot up the road but my superior map reading skills were having a break and we missed the track. Luckily we stopped to take a photo of the Angorichina sign on the highway and BAM! We spot glass - yep, and LOTS of cool china for our growing collection.

    And finally, we end the day with a delicious meal at the Prairie Hotel, Parachilna. Known for their “local” flavours, we enjoyed a feral feast of camel, emu, goat and roo. Nice way to spend a birthday night. 💋
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Flinders Ranges

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