Bullita Homestead - 31 July 2009

Tonight I am at Bullita homestead on the banks of the East Baines river. The word 'homestead' gives the idea of a grand old stone building with high, wide decked verandahs. This is nothing of the sort. The 'Homestead' is a three room corrugated iron shack/house, with outdoor bathroom and laundry, and a shower under the raised water tank. A two room hut for the stockmen, a meathouse, and two sheds.

Bulita Homestead

They describe this place as one of the toughest stations around, which is why it is no longer a station, and is now part of the Gregory National Park. There were people living here up until 1985 when it became part of the park, but no body except Charlie Shultz owned it for more than 10 years. He was an excellent stockman, worked well with the aboriginal population, and built infrastructure such as cattle yards, that no one much was doing in the 30's. The timber yards at the homestead have been reasonably well preserved. The top rail is level with my head, the gates are heavy duty and look as though they would have swung easily, and the yards are well designed. In fact the chief animal officer at the time thought the yards so well thought out he distributed the design and dimensions as a model for other pastoralists. Schultz was also the first person in the Territory to air freight cattle (I presume that means one or two bulls to improve herd genetics), and to truck cattle (quaintly, that was almost 10 years after first flying cattle).

The yards at Bullita Homestead

A Durack leaves their mark on a huge boab next to the homestead.

Tonight is my last night in the Territory before I cross into WA, and because of our relatively disease free status there is not much in the way for fresh food you can take across the border. So I have had assorted nuts for lunch, half a honeydew melon for arvo tea, and I did a little inventing for dinner of which I am moderately proud. I bought an eggplant in Katherine as I figured it would keep ok without refrigeration (I have yet to get a fridge) but it had to be consumed tonight or chucked tomorrow. In a separate incident, during my pre going away shopping I recognised that my menu was looking fairly tasteless (except for cans of beef and vegetable soup), and when I saw Rogan Josh curry paste I thought, well I like that, and I don't have to refrigerate it, so i bought it. Anyway, you know where this is going. The trick is cut the eggplant into reasonably thick slices, whack it on the BBQ, smear on some curry paste while it's cooking, flip it over and do the same on the half cooked side. Flip it again when it is almost ready. Make sure you cook it thoroughly and hot, it is better a bit mushy. Have as a side dish, or with rice. Beautiful!

Bon appetitie