September and October at Jubilee Lake

Around the Park

Spring has finally sprung. Brand new green leaves and blossoms are all around the park and the temperatures are a little milder. The promise of longer warmer days are just around the corner. A time to be thinking about travel and camping and delicious meals with good company in the sunshine. Bliss.

During the cooler weather much maintenance has taken place in some of the cabins and in some of the on site caravans. The surrounding grounds have also been attended to. Council has finally approved the plans for our new camp kitchen. We are just waiting on finding the right builder so that we may have it finished in time for all those campers eager to escape the city for a weekend of joy in the country.

This Friday, September 28th, there will be a great many brass and pipe bands playing in the park in an annual outdoor concert from 2pm – 5 pm. Bring the kids and enjoy this spectacular event.

Out and About in Daylesford

There is so very much to do in and around Daylesford and the surrounding towns. Look up   Scroll down to “Upcoming Events” and there you can find out all the great things that you can do during your visit. This web site is very extensive and well worth a look.

Camp Recipe

Egg Quesadillas with Chilli Guacamole

2 Hass avocados, halved, stones removed,peeled, chopped

1 tomato, quartered, seeds removed, cut into small pieces

1 shallot, trimmed thinly sliced

1 fresh red chilli, halved, deseeded, finely chopped

1 lime, juiced

1/3 cup chopped fresh coriander

1 1/2 teaspoons olive oil

6 flour tortillas

80g (1 cup) coarsely grated reduced cheddar cheese

3 Eggs


1. Coarsely mash the avocado in a bowl. add the tomato, shallot, chilli, lime juice and coriander. Stir until well combined. Season with salt and pepper.

2. Heat 1/2 teaspoon oil in a large non stick frying pan over medium heat and swirl to coat base. Add 1 tortilla. Top with 2 Tbls of the cheddar. Carefully crack an egg in the middle of the tortilla. Top with 2 Tbls grated cheese and top with another tortilla. Cook for 3 minutes or until golden. Carefully turn and cook for a further 3 minutes. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil, tortillas, cheddar and eggs.

3. Cut the quesadillas into quarters and serve with the guacamole.


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