It’s so cold down there and so much colder than the Arctic. Colder because Antarctica is surrounded by water but the Arctic is surrounded by land masses. Antarctica has land underneath it and the Arctic has water and that apparently also makes a big difference. Antarctica has much stronger winds making it colder and in the Arctic the snow will melt in summer but it never melts in Antarctica.
I have previously blogged about my friend, Rob Clarke’s trek from Union Glacier to Latitude 90 degrees , otherwise known as the South Pole. Rob went there as part of a group of five with the aim of raising $1,000,000 for The Humpty Dumpty Foundation. They arrived on the 100th anniversary of Scott’s arrival to the Pole and attended a commemorative ceremony in his honour.
They were privileged to be there at a time of other significant arrivals. They welcomed and applauded Pat Farmer when he struggled in, exhausted and running on legs with stress fractures. Pat is an endurance runner and on that day completed a Pole to Pole run, raising money for the Red Cross. During his epic journey he often ran two marathons a day and experienced every extreme in conditions.
They welcomed Grant Korgan , a man who became a paraplegic in a snow-ski accident, but who then set a goal to sit-ski all the way to the South Pole.
Kim Loane, one of the people in Rob’s party, has uploaded a video of their group’s adventure from when they departed Sydney for Chile and then flew from Chile to Union Glacier, then trekked from Union Glacier to Latitude 90 degrees, and back again. It’s a great video showing us a land and an environment that most of us will never have the opportunity to experience, and I found some of the images extremely moving, especially seeing Pat Farmer and Grant Korgan arrive at the Pole completing their incredible journeys.
As you can see in the video, the food on the journey wasn’t the best. All freeze dried and the evening meal was some type of Shepherd’s Pie sort of a thingy that first you had to melt enough snow to submerge the package in water before you could even start the cooking process, all while being hunched over in a tiny tent ‘heated’ to about -5 degrees (23F).
I’m sure they all dreamed of a home cooked meal like this one I love in Donna Hay’s Off the Shelf.
Caramelised Pork Salad
Degree of Difficulty: 2/5
Cost: This was a family meal for around $20.00.
- 1/4 cup soy sauce
- 1/2 cup sugar
- 2 small red chillies, seeded and chopped
- 1 tbspn shredded ginger
- 2 tbspns fish sauce
- 2 tbspns lime juice
- 1 tspn ground star anise (I couldn’t find any so just threw in 2 whole star anise)
- 650g (22 oz) boneless pork fillet or tenderloin
- 100g (3 1/2 oz) salad leaves
- 4 spring onions (scallions), sliced
- 1/4 cup basil leaves
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
Place the soy, sugar, chillies, ginger, fish sauce, lime juice and star anise in a deep frying pan over medium heat and cook, stirring, for 4-5 minutes or until the mixture thickens slightly. Halve the pork lengthwise and add to the pan. Cook for 4 minutes on each side or until tender. Remove the pork from the pan and cool slightly. Simmer the pan juices until thickened.
To make the salad, toss together the salad leaves, spring onions, basil, mint and coriander. Slice the pork, drizzle with the pan juices and serve with the salad.
Have you eaten freeze-dried meals?
Why is One Pole Colder Than the Other