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Remembering Russell Glendinning

Railway-sleeper & cartwheel seat, memorial information board and life-size cutout figure of Russell Glendinning make up the memorial.

Russell Glendinning was a giant of a man in Northern Southland. I think you’d be hard-put to find anyone as passionate and dedicated to trains and community as the man known to many as Mr Kingston Flyer.

A Crowd Gathers In Garston

On February 22nd a crowd gathered near the little railway shed on the Garston Green. They came from all over Southland and beyond.  Railwaymen caught up with their mates. St John’s personnel leant against their ambulance chatting to friends. 

Locals from Kingston, Garston and Athol came along. Family, friends, dignitaries… 

We were all there to honour one extraordinary man.

The Russell Glendinning Memorial Seat

The Russell Glendinning memorial, railway sleeper & cart-wheel seat with information board. The Kingston Flyer cutout runs along the top.

This rustic seat is a heartfelt tribute to a legendary Southlander. And, like Mr Glendinning, it’s down-to-earth yet complex. Aaron Abernethy built it carefully, from railway sleepers and cartwheels. Russell might have blushed to read the information board created by Donna Hawkins and Chris Chilton. But he’d have loved the attention to detail on Macaela Hawkins’ re-creation of the Kingston Flyer perched on top.

“I think it is a great tribute to Russell,” said Kingston Flyer Ltd Director Neville Simpson. “It’s a place to come and remember him, to sit and contemplate. 

Russell used to do a lot of that. He’d go up the track, do a few sleepers then lie back in the grass and contemplate life.”

But, who was Russell Glendinning and why did 100 people gather to honour him on that rain-threatened afternoon?

Let’s find out.

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Behind the Scenes: The Revenant Community

Two things that Scott Worthington and Welcome Rock’s Tom O’Brien stand for – Community and Challenge. They’re building both in The Revenant Ultra Adventure Run.

“I love the outdoors and I love a challenge. And I love people that love a challenge. It’s really important in my heart and in my wife’s heart to recognise the strength in everybody.”

Scott Worthington at the close of the 2020 Revenant Ultra Adventure Run
Scott Worthington and Tom O'Brien at the closing ceremony table with the Welcome Rock Whisky bottle and shot glasses.
Scott and Tom about to present the very first Revenants with their ceremonial shot glass full of Welcome Rock whisky.

One of the very special things about the Revenant run is its community feel. The runners, their families, supporters and all the volunteers feel a sense of connection and belonging. 

It’s not an accident. Everyone has a part to play in the Revenant family.

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Tasty Veggie Bread

A loaf of sliced tasty veggie bread

Whether you’re gluten-free or not, many people tend to eat too much wheat in a day. Some days you even end up eating wheat in some form at every meal.

Because I’m actively trying to eat a wide variety of food — and especially increase my vegetable and protein intake —  I love to eat this tasty vegetable bread instead of an ordinary loaf.

This is a very forgiving recipe. I’ve tried all sorts of variations — and most have been delicious. 

Follow the recipe exactly and your veggie bread should turn out like this. But it’s such a forgiving recipe that you can make all sorts of variations and find the combination that suits you best.

Veggie Bread 

Preheat your oven to 180 C. Line a loaf tin with baking paper.

In a large bowl mix:

  • 1 ½ cups almond meal
  • ¾ cup of rice flour
  • 1 tsp baking powder
  • ½ tsp salt

In a second bowl mix:

  • 1 large, grated carrot (2 cups, grated)
  • 5 eggs
  • 1 tbsp cider vinegar
  • 1-2 tbsp chopped parsley
  • 5-6 chopped sundried tomatoes
  • ½ – 1 cup of grated cheese
  • 2 tbsp pumpkin seeds

Combine the two mixtures in the large bowl. The mixture will end up damp, thick and sticky but not sloppy. 

Tip it into the loaf tin and bake, uncovered, for 25-30 minutes on fan-bake. In an ordinary oven, it will take 5-10 minutes longer.  

Uncooked veggie bread batter in the bread pan.
Raw batter in the bread pan ready to cook. I’ve added chopped spinach to this one.

Veggie Bread Variations

  • Vary the flour. Try buckwheat flour or gluten-free flour instead of the rice flour. The only flour I wouldn’t use is coconut flour because that would make the bread very dense and heavy.
  • Add some chopped walnuts for extra nutty goodness.
  • Swap the dried tomatoes for a few olives if you like them. 
  • Change the vegetables. Substitute grated courgette for the carrot or try a mixture of both. 
  • Add more veggies to the basic mix. I like finely-chopped spinach, cooked corn — canned or frozen  — and spring onions.

Once cooked, let the bread sit a little before turning it out onto a rack to cool. 

Veggie bread is delicious served fresh and warm with butter and your favourite topping. 

It keeps for several days in the fridge and is delicious as toast after a day or two. After that, slice it and freeze. Then you can get slices out as you need them.

If you like your toast crisp then it’s best to toast slices twice in the toaster.

More Farmhouse Recipes To Try

How To Make Perfect Cheese Scones

Extra-special Pumpkin Soup

Sweet Walnut and Apricot Bliss Balls

Mushrooms Galore

Sweetcorn Chowder

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The Revenant Ultra Adventure Run: 2020

Revenant 2020 was all we hoped for and more. It had drama, heartbreak and challenge a-plenty.

I was lucky enough to be out on the course in this year’s event. Here’s how it unfolded.

The 2020 Revenant Ultra Adventure Run challengers meet at the race briefing at the Welcome Rock Trails / Blackmore Station woolshed. The next time they’ll all be together will be at the start line in the early hours of a January morning.

Can You Imagine Going Deep Into The Revenant?

“ I saw a black and white cow pulling a caravan up the river.”

That might have bothered Shaun the first time he clambered up the Nokomai River. But as he scrambled over boulders and under logs for the fourth time in 60 hours, the cow didn’t faze him at all. 

When you’re pushing body, mind and spirit to the limit, hallucinations happen. Your brain starts to play tricks when you’ve been running and navigating with no sleep. And when you’re climbing, descending and racing for 190km over three days. 

It happens when you go deep into The Revenant.

25 men and women lined up in the 2020 race on Welcome Rock Trails this year. Some had been there before — they had demons to conquer. Last year, no-one came close to finishing the race. 

Others were there to discover their own limits. How would they face the challenge that is the Revenant Ultra Adventure Run?

Two Revenant racers clamber over logs in the beech forest beside the rocky Nokomai River bed.
It’s tricky terrain down in the beech forest near the Nokomai River. Photo supplied by Scott Worthington.
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Philippa O’Brien: From Film to Photography

Photographer Philippa O’Brien travelled the world before coming home to Kingston. Now, her latest adventure is more personal; the opening of a new art gallery at her lakeside cottage. 

Philippa O'Brien in the doorway of her Oxford Art Gallery in Kingston.

In this bright room, you’ll find copies of her three books. ‘Photo Fables,’ (whimsical tales without words.) ‘How Art’ (a book of poems and photos with her Dad, Des.) And ‘Skateface,’ her sensitive portrayal of New Zealand’s roller derby world. 

There are huge, framed photos of cowboys on the gallery walls, part of Pip’s recent rodeo series. 

And what about the carefully-oiled yes/no river stones? These are ‘Seyonstones’ — a tool that Philippa created to “help when you just can’t make up your mind.”

Art photography — on old-fashioned, film cameras — is Philippa’s passion. Her photos are detailed and thought-provoking. The more you look, the more there is to see.

But, before she got behind the lens, Philippa O’Brien had another intriguing career. I’ve always wanted to know more about the world of movie costumes, so I was thrilled when Pip agreed to tell me all about her job as a costumier.

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Mrs Mac’s Deluxe Macaroni Cheese

Macaroni cheese is a favourite in our family so I like to add extra goodness by including vegetables and eggs in my recipe. Be warned. Once you’ve tried this recipe you may never be satisfied with plain macaroni and cheese again.

Macaroni cheese, cooked and golden,

Ingredients

  • 1 cup uncooked macaroni
  • 25g butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup grated tasty cheese
  • ½ cauliflower, cut into small florets
  • ½ can creamed sweetcorn
  • ½ cup frozen peas
  • 2 – 3 hardboiled eggs
  • 4 rashers bacon
  • ½ – 1 cup grated cheese
  • 2-3 slices bread or packet breadcrumbs

Cook the macaroni, cauliflower and bacon

  1. Bring a large pot of salted water to the boil. Add 1 cup macaroni and stir to loosen all the pieces. Cook the macaroni at a rolling boil for 10-12 minutes. Stir occasionally to prevent sticking.
  2. Add the cauliflower to the pot halfway through.
  3. When cooked, drain the macaroni and cauliflower into a sieve and rinse with water to stop the macaroni sticking. Put aside until it’s needed.
  4. While the pasta is cooking, fry the bacon in a separate pan.

Make the white sauce while the macaroni etc is cooking

  1. Put 25g butter into a large, microwave-safe bowl. Microwave until melted.
  2. Stir in 1 heaped tbsp flour using a whisk. Microwave for 20 seconds.
  3. Stir the roux (butter & flour mixture) again with the whisk.
  4. Slowly add 1 cup milk, stirring constantly with the whisk to mix it all evenly.
  5. Microwave on high for 2 minutes then remove and stir to help it thicken. Cook for another minute and stir again. 

Put it all together

  1. Tip the macaroni/cauliflower back into its large pan.
  2. Stir 1 cup grated cheese, frozen peas and ½ can creamed sweetcorn into the white sauce.
  3. Cut the fried bacon into small pieces and add it to the macaroni.
  4. Peel and chop the hardboiled eggs and add them as well.
  5. Pour all the cheesy sauce into the pasta mixture and stir together till combined. Then tip the whole thing into a large baking dish.
  6. Mince the bread into crumbs in a food processor or open a packet of crumbs.
  7. Sprinkle the crumbs over the top of the macaroni cheese mixture in the baking tin, then sprinkle grated cheese on top.
  8. Bake in the oven at 180°C for 15 minutes. 
  9. Alternatively, if you’ve been quick and the mixture is still hot, simply pop it under a grill until the cheese is melted and crusty on top. (Take care that it doesn’t burn.)

Tips and Tricks

  • A simple hand whisk is your best friend when it comes to making a white sauce (also called a roux). It works like magic to keep the sauce smooth. 
  • You can make this gluten-free by using gluten-free pasta and flour. 
  • I sometimes add chopped fresh tomatoes too. Yum!
  • I find it easier to make a white sauce in the microwave, but you can do it on a stovetop too. Here’s how:

Melt the butter over medium heat. Stir in the flour and cook, stirring, for a few seconds. Remove from the heat and gradually add the milk, stirring all the time. 

Bring the milk to the boil, stirring it often while it thickens. 

When it’s thick enough, remove from the heat and stir in cheese and corn. 

More Recipes Our Farming Family Loves

How to make perfect cheese scones

Extra-special pumpkin soup

Mushroom Risotto

Mixed grain and walnut salad