You'll recall last week, in a previous episode of 'The Nasty Crevice” series, your intrepid canine crusader had again put his foot in it, by trying to traverse The Nasty Crevice and again getting stuck.

All the while, the cleverer member of the pack, my new little cousin Ady was putting her best feet forward in much more appropriate style, by winning a bunch of ribbons at the GSP competitions, including 'Best Feet.”
While she was strutting her stuff on the Dogwalk, I'd gone bush with the boss and yes, was suckered into The Nasty Crevice again, by a dastardly possum.
Well even though the boss had found me and pulled me out, after a long time shivering and howling, I just had to go back the next night.
‘Feel the Fear and do it anyway,' they taught me at puppy school. Or was that written on the back of the door at the bush long-drop?
Whatever, I slunk out of camp, just on dark with a single-minded mission:
Conquer The Nasty Crevice, strike deep in the dark foreboding lands of the Dark Scary Unknown Places, eat the face off the chuckling possum and scarper back to the bach in time for supper.
As usual, on arrival at The Nasty Crevice, the obnoxious Aussie tree dweller was chortling rudely. I launched my magnificent body into the abyss, past the point of no return, and clambered to the trunk of the possum's tree.
Then in true Labrador style, proceeded to bark till the valley resonated all the way to Moehau Mountain.
Sure enough, within an hour, the boss had arrived. Somehow he knows exactly where to look. Man, those humans are smart sometimes.
This time we got a clear shot at the mongrel marsupial and I had the last chortle, as he plummeted from the lofty boughs, straight into my waiting jaws.
It was a quick and sweet dispatch for this hooligan of the bush who has been terrorising my life for so long.
There were a few tricky moments when he decided to wrap four limbs around my face and sink those wicked claws into my handsome jowls. (I do all my own stunts.)
However I gave him the Death Shake, and for theatrical effect, Menacing Growl #6, a little manoeuvre handed down from wolfy ancestors through generations of Labradors (some say us Chocolates are a throw-back) and he was quickly rendered dog tucker, although still hanging off my face.
The boss commented that I look good in fur.
I thought, 'I look good in anything!”
Then, the best part of all, he showed me something that has changed my life – a way AROUND the Nasty Crevice!
Yes folks, a short swim to the left and back up through the mangroves, means that this intrepid pooch can venture into the Dark Scary Unknown Places beyond the abyss, and find my way out again without the need for a muttering boss and a gunsling.
Remarkable! Man, those humans are clever sometimes.
Clever, just like our mate John boy, the Aussie butcher, who is a whole lot cleverer than his fellow marsupial countrymen.

'Curried Goat'

Ingredients
500 grams goat meat
2 large potatoes
2 large onions
2 tomatoes
½ lemon
4 dried chillies
¼ tsp each cinnamon, cardamom and
cloves
½ tsp each chilli powder, cumin seeds
and salt
1 tsp each black mustard seeds and
turmeric
2 tsp each green herb stock, ground
cumin, ground coriander, crushed
garlic, crushed ginger and garam
masala
¼ cup soy sauce
¼ cup oil

Method
Clean the meat and dice into small pieces. Cut the potatoes into large pieces. Coarsely slice the onion and quarter the tomatoes.
In a heavy large pot, heat the oil and the black mustard seeds and cumin seeds. Keep covered and fry until the seeds pop.
Add half the onions and the dried chillies and sauté until the onions brown slightly.
Turn the heat down and add all the remaining spices (except the garam masala) and the soy sauce. Fry for a few minutes.
Add the meat and fry for a further few minutes, mixing the spices through the meat. Cover with water.
Bring to boil and then lower the heat to medium. Keep adding water if it starts to stick to the bottom of the pot. Lower the heat if needed. Cook for 15 minutes.
Add the tomatoes and potatoes and the remaining onions and cook for a further 20 minutes or until the meat is cooked.
Turn the heat off and squeeze the lemon and add the garam masala, mix and leave for a few minutes before serving.
Serve Goat Curry with rice.

'Mango Lassi'

Ingredients
3 cups plain yogurt
1 cup milk
1 cup water
1 cup mango pulp
½ cup sugar
1 oz ground pistachios

Method
In a pitcher, combine yogurt, milk, water, pulp and sugar. Whisk briskly until completely mixed. Chill.
To serve, pour over crushed ice. Sprinkle ground pistachios over top.
Makes 4-6 servings.