Monday 25 April 2016

Purau Saddle to Pt. 913 via Monument Track: April 25 2016

Walking the Monument Track...more tramping fun on Banks Peninsula

I thought I would get out for a tramp over the ANZAC weekend, so after a bit of thought decided to walk up Monument Track. This track on the far side of Lyttleton Harbour follows a paper road from Purau Saddle to the summit of Mt Herbert. I have previously walked the track but it is a nice walk so warranted another visit

Lyttleton Harbour from the Pt 913 repeater Station


When I was thinking about trip ideas I realised that I have been to the top of Mt Herbert six times but had never climbed Pt. 913 just east of it. Pt. 913 is only 6 meters lower than Mt Herbert making it the second highest point on Banks Peninsula....that became my destination for the day.

 At the start of the track you pass the historic Monument Hut (1957) it is a couple of hundred meters to the South West of Purau Saddle.


Entrance to historic Monument Hut (1957)
Please note that the course of the Summit Walkway has been altered since the topo map below was published. The Summit Walkway now runs to the SW of point 913 (marked in red), the old route joining with Monument Track is now a secondary feeder track and not the main route.

It is shorter but much steeper following this course.

Map:  Monument Track, Purau Saddle to Pt. 913/Mt Herbert

Monument Track: Purau Saddle to Mt Herbert

The track starts over a stile next to the parking area on Purau Saddle, it is not marked (there are no DOC information panels) so you just have to trust that there is a track. It's marked with DOC style poles about every 20 meters for its entire length so you are not going to get lost...


The start of the Monument Track on Purau Saddle

The Purau Saddle car park, Monument Track
The track heads up over a small slope before joining the main track near Monument Hut. Both the track and the hut are named after the rock feature in the photo below, the Monument or Te Pōhue.
I have been forwarded some information (see comments below) about the name/meaning of the Monument to the local Iwi. Thanks Janey!


Monument Track: the track marker poles heading South West

The Monument, the track sidles this side of the peak
The trail follows old farming tracks for much of its length, this would make it easy to follow, even if it didn't have a blindingly obvious DOC track pole every 20 meters!

 NB: The track may be easy to follow but it is STEEP, at least for the first hour or so...

Monument Track: starting the step climb to the Summit Walkway
There are some awesome views almost right away as Purau Saddle sits at 450 metres ASL so you have good views of Lyttleton, the Port Hills and Pegasus Bay for most of the trip. 


Looking back towards the Purau Saddle from the Monument Track

Monument Track: a multitude of farm tracks up here...
About halfway to the ridge top you strike a series of switchbacks in the track, above these the track levels out considerably making for much easier & quicker travel. 


Starting up the switchback on Monument Track

Purau Bay and Lyttleton from near the Monument, Banks Peninsula

Purau and the Port Hills from Monument Track

Topping the switchback section on the Monument Track
The next section (about a kilometre) is a fairly gentle stroll ascending and descending a series of small hills and ridges.


Pt. 913 to left and Mt Herbert to right...

Pt. 806 is to your left as you climb this section of the track.

View of Pt. 913 from the Monument Track under Pt 806

View back along Monument Track

Pt 913 the destination for today, Monument Track, Banks Peninsula
On the saddle between pt. 806 and 913 you can see the old route of the Summit Walkway heading south along a fence.  This is now a connector track as the new route climbs the SW side of pt. 913. The walkway passes close to the summit of 913 and then descends & crosses the saddle between pt 913 and the SE side of Mt Herbert.

I have noted this on the topographic map at the begining of this post...
The side track to the Summit Walkway....
The last part of Monument Track is a short uphill section sidling around to another saddle between pt. 913 and Mt Herbert. You could just walk straight up the side of 913 but I wanted to see where the track went so I stayed on it.


Monument Track heading off to right, note the bluffs on Pt. 913

Jon at the saddle between Mt Herbert and Pt. 913
The track eventually arrives at the saddle between Pt. 913 and Mt Herbert, you turn left and follow Te Ara Pataka , AKA the Summit Walkway for a couple of hundred meters to the summit of Pt. 913. 


Mt Herbert to West from the saddle

Birdlings Flat from near Pt. 913
You can just make out Mt Herbert Shelter in the middle of the photo below, it is the green roof just above the bush-line, with Mt Bradley directly behind it. 


Mt Herbert shelter and Mt Bradley in the distance
As I said the last stretch of the climb is following the Summit Walkway for a couple of hundred meters. When I came through here in early April, it was so cloudy that I didn't even see that this was a high point let alone spot the repeater station. The summit is about 10 meters uphill from the walkway at its closest point.....

It was QUITE windy/foggy/wet/ bloody miserable on the day!

Climbing the Summit Walkway to the repeater station on Pt. 913

Radio repeater station on Pt. 913

View to South towards Birdlings Flat from atop Pt. 913
From the top of 913 you have clear views of the rest of the Summit Walkway heading towards Port Levy Saddle and points beyond.

The track follows the top of the ridges heading out to the left in the photo below...


View to SE along Te Ara Pataka from Pt. 913

Lyttleton and Port Levy from Pt. 913, Banks Peninsula
Pt 913 is a high outlier peak to Mt Herbert (919 meters). At 913 meters above sea level it is only 6 meters lower than Mt Herbert, making it the second highest point on Banks Peninsula.

Surprisingly it has never been named!

As you can see in the photo below we are more or less on the same contour line as Mt Herbert out to the North West. Awesome views of Canterbury from up here even with the high cloud that obscured the distant Southern Alps. 

Mt Herbert from atop Pt. 913

View to SW towards Mt Bradley from pt. 913
There is an emergency services repeater station located just off the summit, it is fully automated so does not have any road access. I would imagine that maintenance is done using a helicopter to transport gear and personal as required. 


Jon on Pt. 913, Banks Peninsula


The distance from Pt. 913 to Mt Herbert would be about 1-1.2 kilometres or about 20-30 minutes walking distance.While I was on 913 having lunch a person walked down off Mt Herbert and passed heading in the direction of Port Levy, it took her 20 minutes to get to me.


Mt Herbert from lunch spot next to Pt. 913 repeater station

Close-up of Mt Herbert, people near the trig point on the extreme left....
I spent about 20 minutes on or around the repeater station and then set off back to the car park as it was getting cold and windy on the summit.


A note of caution: if you decide to walk down the NE face of Pt. 913 to meet up with the Monument Track look out for the small bluffs about 40-50 meters downhill. They are only 3-5 meters high but that would be plenty of height to seriously mess you up if you fell off them.


View to East: Pt. 806, the Monument and Port Levy from Pt. 913

Pt. 806 is the rising ground heading off to the right in the middle distance of the photo below.

Monument Track from Pt. 913
The return trip was much quicker; as is to be expected when you are walking down hill. Monument Track is the shortest route to gain the summit of Mt Herbert (not really the easiest though...) which would account for the 14 people I passed who were walking uphill. 


Pt. 913 to left, Mt Herbert to right

Wind blowing the tussock on the Monument Track

Closing in on a misty Monument
From a point on the track just past the Monument you are able to see down onto Monument Hut and the Purau Saddle car park which was now full of cars. 

I saw a small group of rock climbers at work on one of the cliffs near the Monument, this area would be a climbers heaven with cliffs, bluffs, boulders and the Monument itself to explore. 


View down to Purau Saddle from the Monument Track

Monument Hut in lee of slope from Monument Track
I stopped by Monument Hut on the return journey to have a look at this historic hut. Monument Hut was built in the 50's as one of a series of YHA huts located on Banks Peninsula. There were also huts built near Port Levy Saddle and Montgomery Bush, both now long gone. They were built to stimulate outdoor recreation in the area by using the public transport system at a time when only the wealthy had cars.

I imagine the hut didn't see much use, by the time it was completed Banks Peninsula was not the focus of local tramping clubs any more. With the advent of the overnight train, Arthur's Pass became the Mecca of Canterbury climbers and trampers in the 60-70's.

It is a pity really as it took another 49 years before a new public hut (Rod Donald) was commissioned on Banks Peninsula.


Historic Monument Hut (1957)

Closer view of Monument Hut
The hut officially holds 4 (on damn uncomfortable looking straw and scrim bunks), but I'm sure you would have been able to squeeze four more on the floor under the bunks. They must have been short in those days because the bunks are about 5'6" long.

It is still largely as built as it hasn't seen the wear and tear of a well used hut.


Monument Hut interior: straw/scrim bunks
The hut is Spartan; corrugated iron cladding, no insulation, no heating and tiny: less than 4 meters by 2 meters. You can still stay in the hut even now but it would be a cold and grimy experience.

 No potable water source in the immediate area.

Monument Hut: Spartan interior fit out



View of Monument Hut and the Monument in the background

Jon outside Monument Hut
It is about 300 meters from Monument Hut to the car park, you climb up and over an intervening hill and then descend down to the track end. 

Over the hills to Purau Saddle car park...
I probably had the best of the day on my tramp as it grew progressively cooler and cloudier as the day wore on. When I got back to my car around 1 pm the cloud had started to mask pt 806. 

It took me about 2 hours to reach the summit of 913 and about 1.5 hours to get back to the car, add an extra 30-40 minutes to reach the summit of Mt Herbert. That's 4-5 hours of tramping for the full distance.

Cloud closing in on Pt.806

Purau Bay from the road to Diamond Harbour
Another nice day tramp completed I headed off home via Diamond Harbour and Dyers Pass.

As I have said previously, there is plenty of good tramping on Banks Peninsula, while its not Southern Alps style country it certainly has its own rich rewards. For one the amazing views you get from up here even in less than stellar weather. Another is its close proximity to Christchurch.

Consider a visit some time!

Access:The track starts at Purau Saddle about 20 minutes drive past Diamond Harbour, it climbs past the Monument to join Te Ara Pataka/ Summit Walkway.
Track Times:2 hours to Pt. 913, another 30 minutes to reach Mt Herbert, 1.5 hrs return to the Purau Saddle car park.
Hut details: Monument Hut: basic, 4 bunks, no water, no toilet, no heating.
Miscellaneous:The car park at Purau Saddle occasionally falls victim to vandals, do not park your car here overnight.

Wednesday 20 April 2016

Tramping Food: Pimp that meal- adding extra taste to your freeze dried experience

More flavour in your freeze dried meal...


I'm sure most of us have tasted a freeze dried meal before, they are light weight and easy to prepare but often the taste is less than ideal. There is no reason why eating a freeze dried must be a chore, with a few choice additions you can make it into food worth savouring.

Jon at Mid Robinson Hut, 2015, with freeze dried meal in hand

Tramping food: freezer bag or freeze dried?

I have previously covered suggestions for tramping food in another post, what I am concentrating on here is how you can improve the flavour of Freeze Dried (FD) meals.


When I am out for a overnight trip I generally carry two types of main meal. The first is the home-made "freezer bag" type which I make from store brought ingredients. These consist of a carb (rice/noodles/pasta/instant potato/pearl barley/cous cous/instant stuffing) with the addition of vegetables, protein (meat/chicken/fish/TVP) and some herbs and spices.  

A selection of home-made dehydrated freezer bag meals


Generally these require some "in pot" cooking time although it is possible to make meals that simply require hot water. I eat them from the bag or straight from the pot.


 The second type is the ubiquitous freeze dried (FD) meal to which you add hot water and wait for it to re hydrate. My typical breakdown would be two home-made to one freeze dried meal per trip. If the trip was 5 days or more, when food weight becomes more of a factor, FD meals will dominate.

Enjoying some freeze dried Spaghetti Bolognaise at Hawdon Hut, 2014


The advantage of freeze dry meals is their low relative weight (less than 200gms) and the ease of preparation which negates a whole lot of mess and bother at the end of a long day.

Some notes regarding freeze dried tramping meals

In New Zealand the three main freeze dried ranges are supplied by Backcountry Cuisine Absolute Wilderness and the Outdoor Gourmet Company. These are available at outdoor stores and some supermarkets. There will be a company in your locale which produce these type of meals, check your local camping/outdoor stores.

A Backcountry Cuisine freeze dried meal


Both companies produce a range of 1 and 2 serve meals including breakfast, lunch and dinner items. People will often tell you these rival products are different, i.e. one is better than the other, but in reality the differences are minimal.


Absolute Wilderness Bacon Mash


Outdoor Gourmet just pips Backcountry as their meals look more like real food. 



One of the  Outdoor Gourmet Company meals

Obviously, anything you add to this type of meal needs to be pre cooked, dried and or freeze dried as well. The idea is to add items that will increase the flavor of your meal while still minimising weight and size. 

Freeze dried Butter Chicken Curry and a big mug of Maggi soup...yum!


A note on serving size

Some people are happy to use the single serve freeze dried meals, personally I find this is too small a portion for me. I always buy the two person serves as I find them more filling especially after a long hard tramping day. You will need to decide which is best for you. A two serve will add an extra 50-75 gms to the weight. 

Backcountry Cuisine size comparison: a 2 serve, accessory pack and 1 serve


Alternately you can "bulk up" your single serve with some extra FD rice, cous-cous, par cooked grain or 2-3 dessert spoons of dehydrated potato flakes. Make sure you add water to allow these to hydrate fully.


Dried potato powder: great by itself, as a thickener or to bulk up meals...

Adding extra taste to your freeze dried meal

Below are some additions I have used to make my freeze dried meals more palatable.

Salt, pepper, herbs and spices

  
Freeze dried meals have a high salt content but given the amount of sweat you expend tramping adding a touch of salt to improve taste is acceptable. Taste your freeze dried  first as some are much saltier than others.

 Pepper is a great addition to any meal and adds a complex depth of flavour. I generally carry the small sachets of salt and pepper from take out restaurants, one of each per day used sparingly.

Salt n' Pepper alright!


A touch of dried curry powder, oregano, mint,coriander, chilli or your herb or spice of choice can add a blast of flavour to any meal.  Adding a good Tex-Mex mixture will maximise the taste of chilli and re fried bean meals.

Spice rack at the local supermarket...go mad!

I carry some small resealable bags with a selection of herbs and spices to add at meal time or you can staple your chosen mix in a small bag to the outside of the freeze dried bag.

Why not make a "spice tin" like the one in the photo below...I'm making one myself.

Small spice tin of a US hiker- from Equip2survive.com


Remember weight is important and a little goes a long way with spices; don't go overboard.

Sauce it!

There are a bewildering array of sauces on the market that you can utilise, here are a few I have used:

 Tomato ketchup/sauce/HP is probably the most obvious type, a small takeaway sachet added to dehydrated tomato dishes will maximise the tomato flavour. I use the McDonald's packets because you always get a fist full of them with your McD's meal and never use them.  

Tomato paste sachets can also be used but the flavour is a lot stronger.

Good old Mickey D's ketchup!


Tabasco hot sauce will give your meal a hefty kick,  it is especially good in stews and casseroles adding complexity to the taste as well as heat. I have a supply of miniature Tabasco bottles brought from an Asian food market but you can decant your hot sauce of choice into a lightweight plastic container.

Miniature Tabasco bottle


Soya Sauce is great with any Asian, rice or fish dish, I use the small "fish" shaped serves you get with sushi, again I found a supply of these in a local Asian food market.

Single use Soya "fish"


Worcestershire: I have taken to decanting Worcestershire sauce into a small plastic bottle as I find it adds great taste depth to any venison, beef or lamb meal. Worcestershire is a piquant fish based sauce with a hint of spice and a warm mouth fill, beautiful with all meat dishes (and on a meat pie...).

Worcestershire Sauce
Muoc Nam or fish sauce is a salty additive which is vital in any South Asian recipe. Again it is best with Asian inspired meals but can be used in a wide range of situations for example to give Bolgnaise an unusual fusion taste, or to add another flavour level to stews and casseroles. 

Muoc Nam or fish sauce I use
Dont spill this in your pack, my gawd it stinks, and it will stay there for years! 

Nuts & dried fruit

 Adding a handful of your nut of choice can add a nice crunch to any Asian or rice dish, including Risotto, the nut flavour also brings out the inherent taste of the rice. I personally favour peanuts, cashews and almonds but any nut can be used.

A selection of nuts for hiker meals

A handful of dried fruit is a traditional essential in any North African inspired meal including tagines, lamb cassolets and any cous cous based meal. Think raisins, sultanas, dates, dried apricots....

My home-made Moorish style cous-cous salad with feta, raisins, nuts
  Craisins (dried cranberries) will go well with any venison or chicken meal, they add an interesting sweet-sour note.

Ocean Spray craisins...

Adding vegetables to your tramping fare

 There is no reason you can not add vegetables to your freeze dried meal including your choice of fresh ones. There are also a variety of dried and freeze dried vegetables commercially available which can be added to any meal. 

BCC make a freeze dried vegetable mix (as well as rice/potato/beef mince/cheese and egg) which can be added straight to any freeze dried meal. I know that Backpackers Pantry and Mountain House make similar products in the US.


A quick search of your local supermarket will yield dried onion/shallots, mushrooms, garlic, capsicum, peas, beans, olives and sun dried tomatoes. All of these, properly re hydrated, can be added to freeze dried meals.  Better yet, buy a dehydrator and make your own home made dried vegetables to order.

Dried Shiitake Mushrooms

Don't forget fresh vegetables; a diced clove of garlic, some sliced ginger,  diced onion or capsicum, freshly sliced mushrooms, carrots and celery can all add a touch of class to your meal.

Preparing vegetables for the dehydrator

Onions and garlic will last a long time in your pack. Do not go overboard with the vege's as the fresh varieties are heavy to carry.

Extra protein for long term energy

 If you want to add extra protein to a freeze dried meal then go ahead. The downside is that adding any form of protein that is not dried will add considerably to the weight of that that meal. Personally I do not do this as I usually find FD meals have more than enough protein already.

Jack Links Jerky is a good source of protein

Good sources include cheese, tuna (or other oily fish), smoked meats (salami/jerky/bacon) and canned chicken and shredded ham. If you are going to use cheese a hard one such as Parmesan, Pecorino, Romano or aged Chedder is best (they last longer) or some form of shelf stable processed cheese.

Olive oil

Long distance "through hikers" in the US and Europe swear by olive oil: they add it too everything. Olive oil is a rich source of fats and anti oxidants as well as tasting delicious.

A local brand of Olive Oil

 A tablespoon of oil added to a freeze dry can make that meal more unctuous as fat is one of the elements the freeze drying process removes.Carry it in a well secured small plastic bottle stored in an outside pocket as it will make a real mess if spilled inside your pack.

Milk powder

Milk powder will add to the creamy  nature of many FD meals, anything with a cheese or cream based sauce will benefit.

A coconut milk powder available in New Zealand


Coconut cream powder is especially good for those who are Lactose intolerant as well as going well with Asian style meals. Make sure you add enough water to reconstitute the powder correctly.

What about crackers?

If you are the kind of tramper who eats crackers for lunch and you have a couple spare, break them up and add them to your freeze dried meal.

Leave some crackers for that tramping dinner...

 Most if not all of these meals are soupy or stew like so anything that adds a crunchy texture is appreciated.


This is hardly an exhaustive list, you should visit your local supermarket or Asian food market and see what they have available.

What about some practical tramping meal examples?

Here a couple of practical examples of how this works using meals from both Backcountry Cuisine and the Outdoor Gourmet Company product lines. I have made all of these additions in the past.


BCC Chicken Tomato Alfredo: add olives, olive oil, diced sundried tomatoes, salt and pepper

BCC Chicken Tomato Alfredo with added olives and tomatoes
BCC Morrocan Lamb: add pine and or peanuts, raisins, olive oil, dried mint/nutmeg, freshly diced garlic clove, salt and pepper (this is my current favourite BCC meal)

BCC Spaghetti Bolognaise: add diced garlic, tomato ketchup, olive oil, olives, freshly shaved Parmesan

BCC Creamy Carbonara: add sliced sautéed mushrooms, garlic, diced salami, olive oil, milk powder, salt and pepper

One of the Outdoor Gourmet Company meals


OGC Lamb and Black Olives: add nuts, raisins, olive oil, mint, garlic salt and pepper

OGC Venison Casarecce with White Wine Sauce: Craisins, garlic, sliced mushrooms, salt and pepper

Absolute Wilderness Bacon Mash: Salami, cheese, oil, chilli sauce, onions

As you can see you could really go crazy with your additions the only limit is your taste buds and imagination. Just remember to keep the weight factor in mind as you could easily negate any initial savings by adding too much to your meals.