We went on our flight to the Bungle Bungles today, flight there, helicopter over the Bungles, and flight back. Totally amazing.
To date the best scenery we’ve ever seen was a few years ago when we flew out over the Bucchaneer Archepelago to the Horizontal Falls. The scenery we’ve seen lately in the East Kimberleys comes a pretty close second. Interestingly, the Horizontal Falls is also in the Kimberleys, but not sure if it’s in the Western or Eastern Kimberleys, probably somewhere near the middle.
We’ve enjoyed our caravan park here with it’s many organised happy hours. Last night we had one of their weekly camp oven dinners. Morroccan Lamb, Beef casserole, Apricot Chicken, and curried Chick Pea and Pumpkin, all served with couscous and a bread roll, and followed with home made damper with maple syrup. Delicious, especially having it all cooked for us, and no cleaning up afterwards.
Tomorrow we’re moving on, into the Northern Territory. We’re planning on one or two nights in a free site near Victoria River on route to Katherine. There’s plenty to see around Katherine so I imagine we’ll be there a few nights before we head to Humpty Doo to catch up with Kelvin.
Life of Riley - on whatever 
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Hi Melvin
Wish I was that clever, but I’m not. My grandson set the blogg up for me with a purchased format which I think is from word press. I think they have a few styles and this is one of their older ones. I told my grandson what catogories I wanted and he took it from there. Hope that helps.
Regards
Chris
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Following your trip avidly, sounds wonderful. Just one question for your British friends,
what is home made damper (with maple syrup). Never heard of damper.
Keep up the diary, just loving it.
Joan and Gordon (and Perry, the Peril)
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Damper is a basically a large unsweetened scone type of bread that’s traditionally cooked either wrapped in foil, or placed in a cast iron camp oven and placed in the hot coals of a fire. It’s similar to Irish soda bread and can be baked in a normal oven. The fire, and being cooked out under the stars in the open though is what gives it it’s magic! Nice with any meal, or after a meal with syrup or butter and jam.
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