Easy bush meals

Heh Barra1,

Some awsome ideas man. I am guessing you have camped a lot and with kids.

I've been camping since I was born as my parents are founding members of the family bushwalking association of Queensland. So a lot of these ideas are not new but I always believe in listening to other peoples thoughts and taking the best parts :p

The Bedourie looks just like something we used to cook in when I was little. I think one of these might be on our shopping list and we can start cooking in it at home for a while to see whats possible.

I agree that B'fast and luches need to be kept simple. B'Fast is going to be our biggest challenge. Getting up, fed and packed up in time for the starters horn :eek:

Thanks for you input, some great ideas have been poping up on this thread and I am writing them down so we can start forming a menu of sorts.

Keep the ideas coming guys :D

Cheers,

On my long trips (ie: Canning Stock Route) etc, we always just eat what me manage to shoot or catch ;)
But then again, we had permission from the Aboriginal elders of the land we were on :)

The list is endless. But generally we have lots of BBQ's but vary what you cook (steak, amrinated chicken, various sausages, veal, schnitzels etc) but also prep some before leaving (eg spaghetti sauce - reheat and cook pasta, easy, Vietnamese curry which I am prepping today for Thomas River) etc. As said the vaccum bag idea is great and on our list to get. We also do camp ovens and these are easy. One of the best things you can get is a ring burner and a large camp oven, most items can be cooked in one from roasts to casseroles to spaghetti and even sweets. This allows most of this to be done even in fire bans.
We also like cheeses, antipasto or tapas plates for some variety.

I find a handy tips for an easy lunch or even dinner is precooked pasta. We cook a bit of extra pasta, let it cool and then oil it a bit to stop it from sticking. Combined with semi dried tomatoes, hams, salami, canned beans, veges or a can of tuna with some mayo and a bit of salad dressing makes a nice salad and is very variable. Quick to knock up too...

Angus

Brown rice, tin of Sole Mare tuna (already comes in olive oil), tahini and soy sauce on the rice.

Brown rice only takes twenty-five minutes if you boil the water before you pour it on the rice. If your really keen chop up some veggies and steam them on top of the rice in the last five minutes.

Slices of chorizo instead of the tuna work a treat, too.

Leave out the veggies and you can keep it all inside the Trangia in the back of the truck, room for a tea bag, too.

Simon

For dessert, dust off that jaffle iron again.

Banana and maple or golden syrup.:thumbsup:

you can do the same with extra rice, extra boiled spuds... anything to save on cooking lunch when on the move and to get away from boring old sangers I reckon :)

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Originally Posted by McDisco

I find a handy tips for an easy lunch or even dinner is precooked pasta. We cook a bit of extra pasta, let it cool and then oil it a bit to stop it from sticking. Combined with semi dried tomatoes, hams, salami, canned beans, veges or a can of tuna with some mayo and a bit of salad dressing makes a nice salad and is very variable. Quick to knock up too...

Angus

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If you are going to cook pasta, best to cook a heap of it, then when it's drained and cooled put it in a container with heaps of parmesan and shake it a fair bit to coat it. Makes the pasta last up to about ten days as long as it's kept cool. Good also for grabbing a handful for inbetween meal munchies.

May be a bit off topic but someone might find these interesting

Solar Cooking - with Solar Cookers and Solar Ovens in Australia!

I wanted to see if I could mount one on the top of the car/trailer and have it cooking as we're going along.

Last trip I took up north to coral bay we had a box type and were going to try and mount it in the sun roof hole of a mates car and start cooking in the back of the car to keep us entertained.
An accident with the flour while trying to make a cake on a test run put an end to it though.

One concern was it reflecting into other drivers eyes but theres so much other shiny stuff on cars I doubt it would make much difference

I swear by my Dream pot, and the Cobb Cooker. I have not used a camp oven for years, mainly due to weight. However, after seeing one of the Aussie Camp Oven's in use the other day (spun metal not cast) I could be convinced to add this to the stable.

The Dream Pot is great for porridge brekkies or as a chiller for Bircher muesli. If I am not cooking in it for the day, it can be used as a smaller esky...

I do all sorts in the dreampot if we are travelling for the day. Certainly food needs a top up of temp on the 10 hr days (particularly if the pot is not FULL)

The Cobb Cooker is brilliant and I can do roasts, cakes, and even boil the billy for washup and a cuppa at the end oft he meal...

Food wise, I have experimented with dehydrated meats, and cannot stand the texture, but at a pinch it will keep me alive.

The rest of the time, I can cook and freeze 14 days of meals (evening) and with the ability for leftovers the next day. Let the vacuum mack maching be your friend.

The standby for me is frozen tomata base for any meal (Pasta, stew, chicken meal, even sausages in a sauce) with a little box of herbs and spices..

We eat better while away than we do at home, mainly because we think about it and plan.


The kids eat what we eat, and if they don't they go hungry. They have lived witht his for years. (Except for seafood)

Oh, and the best thing of all, one of the commercial potato poweders (Knoors/maggi/edgells) as a potato mix, crispy coating for anything, thickener for the runny stew... BRILLIANT!!!!