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we did nine months on the road following the coast between Broome and Cairns with a few desert detours thrown in a few years back, before we left we went to a chinese supermarket and an italian supermarket as both cuisines make extensive use of dried foods (beans, mushrooms, sausages etc). With 150 litres of water on board it was no problem.
Tinned tomatoes, buy em by the case and take as many dried spices as you can think of.
For the kids (2, 4 and 6) snacks we generally go the dried fruits and nuts path.
The gas ring is the go but also have a look at the Coleman guide series burners we used a three burner gas model for every meal, phenomenal bit of gear bit bulky but more powerful than the gas hob at home.
Cryovac your steaks with marinade, works a treat.
We tried to be sparing with cooking fires, once or twice a week max but whenever we used one we would bake bread in the camp oven and do a roast for cold cuts.
We put a large water bottle in the bottom of the Engel every day and every morning would use it to fill up a water bottle with a bit of lemon barley cordial, broke up the monotony of the water during the day and a cold lemon drink is the most refreshing thing this side of beer.
Fresh salad veggies are a bit of a challenge but we used Les Hiddins' bush tucker book and found some good stuff to go with the fish, oysters, prawns, cherabin and occasional kangamoo.
Still miss the 4BD1 County we used on that trip.
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Sorry if I missed it when reading through the thread but spuds wrapped in foil and cooked in coals for 30 mins and then covered in a bottle of your favorite pasta sauce (or make it from scratch) - add in meat from the previous nights BBQ if you like - and cover with grated cheese and other diary products that take your fancy.
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When camping with others, its camp oven roast, stews and dumpling etc Have had camps where we have cooked for forty three people with camp ovens on the big wood stove we take. We often have viitor and they reckon we eat better camping than at home.
When I go touring its more often that I travel solo. Breakfast consist of muelsi, dinner is sandwiches often made from the previous nights left overs and tea is steak or saugages with fresh veg, spud, carrot, sweet spud, with tomatos, celery ect. I eat well but its a pretty rough feed sometimes. Aways carry a few tins of bake beans (always brought them home unused so far).
So no great recipes from me
cheers
blaze
ps
I hate lists, if I foget it, its generaly not that important or I buy another.
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if you forget something you generally can't buy it in the desert....if that.s where you are....or other isolated places......so be pepared
Mrs ho har:angel:
