Setting up a base camp in the outback takes organisation and planning. Supplies are available but they are usually extremely expensive and limited to the basics. While Mr Tranquillo takes charge of things like batteries, the fridge, testing solar panels, and setting up good lighting, I like to plan a functional camping kitchen.
Before leaving home, I tend to pack in this way:
- tall bottles in one box (extra virgin olive oil, canola oil, soy sauce, sesame oil, fish sauce, tomato sauce, passata, good vinegar, other sauces depending on length of stay).
- dry goods box, includes, jasmine rice, arborio rice, dry falafel mix, plain flour, atta flour, fast cooking oats, lentils, dried coconut milk, couscous etc.
- cans box includes, tomatoes, chick peas, borlotti beans, baby beetroot, tuna large and small, other canned fish.
- breakfast basket – muesli, spreads and jam, tea bags, coffee, small long life milk packets, cups, picnic set, bread board, bread well wrapped ( more important for days when travelling)
- root vegetable bag, includes a big bag of Nicola chats, onions, garlic, ginger, beetroot, sweet potato, ( carrots best in fridge)
- car fridge includes fresh milk,plain yogurt, tasty cheese, parmesan cheese, fetta, fresh herbs, fresh vegetables, butter or Lurpak. Fish as found on route.
- the spice box. (more about this below)
Along the way, I begin to rearrange these boxes. Despite our camping rule, to do the major cooking prep in natural light, sometimes this isn’t possible as long walks and day trips demand a later start. So a new method of sorting emerges, one based on ethnicity or cuisine.
An example of this approach can be seen with the Indian cooking bag containing:
- coconut milk powder
- red lentils ( masoor dhal)
- curry leaves
- atta flour
- chick pea cans
- besan flour
The spice box is a permanent feature of the camp kitchen and stays in its own compartment in the kitchen, and is regularly refreshed. In it are spices, dried herbs, salts and black peppercorn, whole chillies and stock cubes.
This new approach can be seen in action on the day I decided to make some chapatis on an open fire. I simply grabbed the Indian bag and started the chick pea curry on the gas stove, a simple dish involving four steps:
- Finely chop onion, garlic, ginger and gently fry in plain oil (canola) till soft.
- Add the following ground spices, coriander, cumin, turmeric, big handful of curry leaves. Stir through for one minute.
- Add 1 cup of reconstituted coconut milk plus a little extra water to loosen. Stir then cook for two minutes on medium heat.
- Add a can of chick peas, drained and well rinsed.
- Let cook slowly while making the chappatis. Taste, add salt.
The chappatis are made with atta flour, water and nigella (kalonji) seeds. These were rolled out using an empty Riesling bottle, then cooked quickly on hot wood coal. Asbestos fingers are handy: so are tongs.
Another Indian treat is a simple potato chat dish. Peel and parboil nicola (yellow fleshed) potatoes. Add Indian spices such as mustard seed, salt, lots of curry leaves, and fry in a little canola oil in a super hot wok over coals. Serve with then a squeeze of lemon if you have one.
My new organisation also has a wonderful Italian bag -naturally. Basics like cans and sauces stay in the original boxes.
I am keen to hear from anyone who enjoys packing food supplies for long getaways, especially where there are no shops and electric power is limited.