Food is an important component of our treks. We can carry meals not normally enjoyed on lightweight bushwalking trips.
Enjoy a "Sundowner" of crackers, dips and a glass of wine before dinner and "smokos" of billy tea with Lamingtons,
Menus on short trips of four days or less comprise of fresh food carried chilled in insulated containers that fit in the pack bags. Enjoy continental breakfasts, perhaps a toasted muffin and bacon or cereal and fruit salad. Lunches are picnics of flat breads, cold meat, cheeses, sprouts and a selection of condiments. Dinners may be a soup followed with a steak, potatoes with sour cream and salad or a risotto, paella or curry followed by a desert.
We have developed menus for up to 28 days for our extended treks using dehydrated ingredients. Dinners are three courses and we do not repeat the same main course in 28 days!
All our cooking is completed over open fires using traditional "Bedourie" type camp ovens and pack billy cans.
We can cater for most preferences and dietary requirements including vegetarian and gluten free. We require advice at the time of booking of any dietary preferences so that we can adjust our menu planning accordingly.