Innisfail, Queensland – 61 miles

It has been hard to log bicycle miles in this part of Queensland at this time of year.
Innisfail has a tropical rainforest climate, with an average of more than 20 inches of rain each month in January and February.

I took a ride to Josephine Falls in the Wooroonooran National Park
I really enjoyed seeing the very large variety of plants and animals.

The Josephine Falls hiking trail winds through rainforest known as complex mesophyll vine forest, the most complex rainforest type in Australia. You know how much I love vines.

An interesting feature of this area is the presence of a number of plants that generally occur only at higher, cooler altitudes. Josephine Creek starts high in the mountains and it carries surprisingly cold water down to the lowlands. This has encouraged certain plants, which are normally more at home at higher, cooler altitudes, to flourish.

Amongst the more spectacularly colored inhabitants of this rainforest are brilliant green-spotted triangle butterflies,

iridescent blue Ulysses butterflies, rainbow and scaly-breasted lorikeets,
and king parrots.
Less bright, but equally interesting, are the little musky rat-kangaroos. These active marsupials rummage for fallen fruit on the forest floor in the late afternoon and early morning.

2012 Ride – Goal 2,471 miles from Cairns to Adelaide Australia

Larger map

This year’s ride is in Australia because it is blessed with some of the most incredible geography on the planet. It is also home to one of the world’s most phenomenal wonders: The Great Barrier Reef. Abounding with an unimaginable variety of sea life, this reef is big enough to be seen from space! It is the largest coral reef in the world.

I plan on SCUBA diving and snorkeling! I hope that the colors, creatures and spectacular undersea beauty don’t take my brea…um, oxygen away.

Cairns is a sophisticated city and a perfect place from which to explore Tropical North Queensland with access to the World Heritage listed Reef, Rainforest and Outback.

I enjoyed eating the local favorite desert, PAVLOVA.   Here is the recipe for you.

4 large egg whites 
1 cup superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch

Topping:
1 cup heavy whipping cream
1 1/2 tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract
Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Preheat oven to 250 degrees and place rack in center of oven.

Line a baking sheet with parchment paper and draw a 7- inch circle on the paper.Beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to make sure the meringue feels smooth, not gritty. If it feels gritty the sugar has not fully dissolved.) Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)Bake for 1 hour and 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. Just before serving gently place the meringue onto a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. Serves 6 to 8