In the Dry Seasons of 1975 and 1976, we lived in tent camps in the Northern Territory, on account of the exploration geologist’s work taking him out into the field to search for uranium.   It’s what I call Our Tent Period, and I might do a series on  that sometime …

The kids were 4 years and 8 months old, and our option was to either go bush with Mike or wait in town for him to appear very infrequently.  We thought that was a no brainer, and we all went bush too.  Once I got over the culture shock it was an amazing time I will always value, full of unforgettable experiences, places and people. I am not exaggerating when I say that there definitely are people just like Crocodile Dundee and his mates out there !  Fishing was a regular weekend activity –

but this pic isn’t one of any of our group; however, he is holding the legendary Freshwater Barramundi – Barra for short.   Nowadays they also farm them so people down in the cities can buy them or order them in restaurants, but nothing matches fish caught a few hours previously, cooked and eaten beside the billabong they came from.

In the first camp at Bora Springs (a mere dot on the map of the floodplain of the E.Alligator River, since become part of Kakadu National Park) there were a couple of Aboriginal field assistants, Ted and Ray.  They  worked hard, were good company, had some wonderful stories, and, in addition to occasionally providing some red-faced buffalo they showed us how to cook Barra to perfection.  Once cleaned and filleted, the fairly large fillets are cut into 2-3 inch cubes, marinated for half an hour or so in lemon juice along with some very finely chopped onion and mixed herbs.   Drain the chunks, toss well in seasoned flour and cook with oil or butter on a hot plate, serve and eat while still sizzling.   Divine.