A Little Taste of York!!!

York is a town about 100kms east of Perth or about one and half hours drive.
 
Founded in 1831, York was the first inland European settlement in Western Australia. York is named after the City of York in England.

Farmers settled in the 1830's and concentrated on growing wheat, barley and sheep. The township did not begin to appear until 1835/36 when an army barracks and store were built and some 50 acres of land were cleared. 

In 1886 the arrival of the Railway coincided with the gold rush that took hold in Southern Cross and later Coolgardie and Kalgoorlie. Miners and prospectors stopped on their way to the goldfields. There is a superb and fascinating Heritage Trail Brochure - York to Goldfields Heritage Trail - which traces the original route from York to the Goldfields and explains the pioneering work of the remarkable Charles Cooke Hunt, who laid out the line of wells and waterholes through the region during his journeys in the 1860s. It was during 1886 to 1900 that most of the town's impressive and very solid buildings were constructed. 

There still are many lovely old buildings around York that have been renovated. In one, The York Motor Museum, there is an impressive collection of old cars. Established in 1979 by Peter Briggs, it is recognized as the finest collection of veteran, vintage, classic and racing cars in Australia.

Another sight I recommend is Mount Brown Lookout, reached via Pioneer Drive east of town. It is three-hundred and forty-two metres above sea level and accessible by foot or car. For those who venture there the lookout provides a beautiful three-hundred and sixty degree panoramic view of the surrounds and town below.

Next time you want to go for a drive, go to York and take a picnic, or stay overnight at the Hotel! 


Bernadette's Chicken Caesar Salad 

 

Serves 4 people

 

Ingredients

 

250 grams of bacon rashers 

4 skinless boneless chicken breasts, cut into strips 

1 tablespoon of olive oil 

1 cos lettuce 

1 handful of English spinach

2 handfuls of croutons 

One third of a cup grated Parmesan cheese 

2 avocados, peeled and diced 
12 cherry tomatoes, halved 

Half a cup of toasted pine nuts
One third of a cup of Caesar salad dressing 

 

 

Method

Cook the bacon until crispy, break into pieces when cool. 

 

Wipe out the fry pan and add the oil, cook the chicken strips until they are golden brown. Remove from the pan and drain on paper towels.

In a salad bowl, place the lettuce, English spinach, cherry tomatoes, avocado, croutons, pine nuts, parmesan cheese and bacon. Toss all ingredients.

Top with the sliced chicken and serve.