Eating our way along the Canning and the Anne Beadell
Submitted: Monday, Jan 09, 2017 at 14:36
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Member - Wildmax
Hi folks
Preparation is under way for a 3-vehicle desert triangle trip (Tanami-Canning-Anne Beadell) in a few months time which, apart from the various vehicle requirements, also needs some pretty careful food planning.
It's a bit longer between pit stops than normal, so Mrs Catering Manager, who does a great job on our various remote excursions, would welcome any suggestions which might help to provide variety along the way.
Weight and storage mean we're going to have to limit wine and beer consumption, so obviously the tucker needs to be something to look forward to at the end of the day.
Any helpful advice would be appreciated.
Cheers
| Wildmax
2018 Hilux and Black Wolf 210 tent - for the outback tracks less travelled
Formerly an AOR Eclipse and a TVanMember My Profile Send Message |
Reply By: Member - Boobook - Monday, Jan 09, 2017 at 15:19
Monday, Jan 09, 2017 at 15:19
Wildmax.
A few hints, apart from pita bread, tinned veges etc.
Of course Happy Camper Gourmet is a must. No refrigeration and a treat.
Also I get 'simply no knead' bread, minimal kneading for fresh bread, snk.com.au
Ballentyne's Red Feather tinned butter is also great. It is hard to get. You can order from them on their website or a few stores including the bottle
shop of the London Tavern in Caulfield South Vic.
http://redfeatherbutter.com.au/
Ask for the plastic lids if you order from them. It is as good as any butter you will have. No refrigeration till opened.
Other ideas, wrap bread in aluminum foil and newspaper to make it last longer.
Also 2liter wine casks. They taste so bad you won't want to take much. LOL. They do store efficiently though.
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Follow Up By: Member - Wildmax - Monday, Jan 09, 2017 at 16:05
Monday, Jan 09, 2017 at 16:05
Thanks for that Boobook - hadn't heard of the tinned butter. Will follow up your suggestions online.
| Wildmax
2018 Hilux and Black Wolf 210 tent - for the outback tracks less travelled
Formerly an AOR Eclipse and a TVanMember My Profile Send Message |
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Reply By: Member - Ross N (NSW) - Monday, Jan 09, 2017 at 18:38
Monday, Jan 09, 2017 at 18:38
I find boneless redmeat like steak, boned lamb leg etc will keep up to six weeks or
so if cryovaced and refrigerated. It may release a slight stink on opening but this
will disapate quickly
Also dried peas, tinned tiny Tates, tinned carrots,tinned mushrooms , beetroot
are good when fresh is exhausted.
Tinned soups also if freezer space is not an option. I also like Cup a Soup with lunch.
corned silverside, pickled pork and pumped lamb also last
well and good for both hot meals and cold lunches.
I feel a trip coming on.
Bon Journey
Ross
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607402
Reply By: GG7777 - Monday, Jan 09, 2017 at 20:06
Monday, Jan 09, 2017 at 20:06
Remove all boxed items eg. cup-a-soup, cereal, from cardboard containers, put as many unusually shaped or breakable items of food into 'clip-lock' bags, buy cask wine and only keep the bladders (tape over spout as security), use can beer (as it is lighter and easily crushed for less trash removal), The
Halls Creek butcher did meat for us in cryovac packs (sized specifically for meals) which lasted 6+ weeks - CSR, Karlimilyi & AB. fresh veges available at Kunwaritji & Panmuir (Cotton Creek) BUT subject to delivery AND at a cost.
we did CSR, Karlimilyi restock at
Leonora then Anne Beadell. Longest about 5 weeks without major shopping.
Sorry you didnt state direction and i assumed you would be going North to South like us
cask wine hard to get anywhere in Central Aus
Murray
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Follow Up By: Member - Wildmax - Monday, Jan 09, 2017 at 20:57
Monday, Jan 09, 2017 at 20:57
Thanks Murray, that's very helpful. Yes, we are meeting in Alice and then up the Tanami, so doing the Canning north>south and then the Anne Beadell west>east as you did.
| Wildmax
2018 Hilux and Black Wolf 210 tent - for the outback tracks less travelled
Formerly an AOR Eclipse and a TVanMember My Profile Send Message |
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Reply By: Crusier 91 - Tuesday, Jan 10, 2017 at 09:11
Tuesday, Jan 10, 2017 at 09:11
Fresh cooked white rice for 2-4. Its easy and no water waste.
Small pot with lid.
1 cup white rice.
2 cups boiling water.
Slightly fry off rice in pot.
Add hot water.
Stir.
Put lid on.
Return to the lowest heat possible.
Rice will soak up all water in around 15-20min.
Done.
Golden rules:
Double amount of boiling water to the amount of rice.
Must have a lid.
Must be on very low heat when steaming.
Checking if done? Take lid off, tilt pot to the side to see if water is all gone. Careful not to burn.
Try it at
home first.
Cheers
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Reply By: Member - William B (The Shire) - Tuesday, Jan 17, 2017 at 21:18
Tuesday, Jan 17, 2017 at 21:18
Hi,
We travelled the canning in 2015 and used happy camper meals and they worked (and tasted) a treat.
We have also vacuum packed pre-cooked meals and kept them frozen until needed. We would get the evening meal out in the morning and by dinner time they had defrosted and all we had to do was
cook some rice and used the water we cooked the rice in to wash the dishes.
And when it comes to alcohol be aware that all you can buy close to the start and finish of the Canning is low alcohol and a limit on wine amount.
When I did it, I forgot to buy a drink before starting the trip and didn't have a drink for 20 odd days and lost 5 kilos.
William
AnswerID:
607687
Follow Up By: Member - Wildmax - Tuesday, Jan 17, 2017 at 22:11
Tuesday, Jan 17, 2017 at 22:11
Thanks for that William. You might particularly have a point with the alcohol - I could lose a few kilos !!
| Wildmax
2018 Hilux and Black Wolf 210 tent - for the outback tracks less travelled
Formerly an AOR Eclipse and a TVanMember My Profile Send Message |
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