Take Me to the River

Sitting on the banks of the ancient Murray River, the day is hot and still: I pass the afternoon with a glass of vodka and Passiona on ice, sunning my legs, followed by a dip in the water,  while chatting with my daughter/best friend. Oh Happy Day.

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I’m on a mission to explore the many beaches and banks of the Murray River, camping off the grid where possible.  As the river is 2,508 kilometres in length and runs through three states of Australia, this could be mission impossible.  Earlier Murray river posts can be viewed here and here.

Isolated beach on the Murray River
Isolated beach on the Murray River

This time, we set up camp on a sandy bank between Cobram and Yarrawonga in Victoria, one day after a holiday weekend. We had this glorious beach to ourselves, bar two canoeists heading down stream, and one tourist passenger boat. I’m glad I wasn’t perched on the throne of my river view toilet/shower on that occasion.

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Thanks to Kyle, who should be cloned and packed away in everyone’s tool box, we had hot water on demand, many other unusual and handy camping gadgets, as well as ready help with anything to fix or adjust. His gadgets included a vacuum cleaner, a high pressure hose, an electric fan, radios, mobile phones, tablets and iPads, shower pumps and portable fridges, to name just a few. Solar panels supplied power to the 12 volt battery systems that had already been charged by our vehicles in the trip to the river. An inverter took care of converting 12 volt power from the batteries to 240 volts for those appliances that required mains power.

Our hot water service was fired up each morning and evening. Cold river water is poured into a funnel inserted in the top of the keg which is then heated on the campfire. A short time later, boiling hot water comes from the outlet, providing enough for showers and dishwashing.

Kyle's reprurposed stainless stell keg hot water service.
Kyle’s repurposed stainless steel beer keg hot water service.

Camping trips require good but simple food. Sometimes we cooked on gas or used Kyle’s Dutch ovens, partly buried in a shallow layer of hot coals with more hot coal on the lids enabling roasting, casseroling and baking.  Lunchtime catering on hot days consisted of sandwiches and salads: the kids picked out the bits they liked. The pescatarians ate stuffed peppers with leftover Pesto Mac ( a variation of Mac and Cheese for pesto lovers) as well as curries and salmon burgers.

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The family took the week off, cashing in on Melbourne Cup Day Holiday to take time out in a great month of the year. What did the kids learn? The oldest (10)  learnt about solar energy and sustainability and the basic law of physics, via the water heater service. He observed our camping solar panels in action and asked the pertinent question, “If this is the sunniest spot in Victoria, why aren’t there more solar panels around? This area could produce enough power for the state of Victoria!”  Good question Noah.  A child can see the common sense in solar energy after a camping trip like this.

Are our political leaders slow learners, are their heads buried in the sand or inserted into another orifice of the dirty brown coal industry providers?  At 10 years old, kids ask questions, at 18 they vote. At 50 what will their world be like without a radical change to address climate change?

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The younger ones learnt to use the currents of the river to move downstream (with safety jackets on). They watched the full moon rise each evening. The girls found some instant $1.00 fashion in the op shops of a nearby town. The children had no need for shoes, they were always hungry, and they played and looked after each other. The cards came out, Ollie found a handmade sling shot, Lottie found an off cut of redgum wood which became an oiled cheese board. They skip jumped rocks on the river and dug vast holes in the sand and joined in night-time campfire conversations about dreams.

We wound up with a moonlight ballet concert on the beach, spot lit by one of Kyle’s camping toys, with Daisy doing a great dying swan act on the banks of the river. 

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How nice it would be to take a tinny or kayak down the river from Yarrawonga to Cobram.

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Song plants to go with this post, because camping is also about singing:

  • Take Me to the River, Al Green, nicely covered  by Talking Heads.
  • I See the Bad Moon Rising, Creedence Clearwater Revival.
  • Swan Lake, Tchaikovsky -you know the one!
  • Oh Happy Day,  18th century gospel song first popularised by Edwin Hawkins Singers in 1969.
  • Love is a Battlefield, Pat Benatar, a good tune to dance to in the wilds.

 



Outback Camp Kitchen: a New Approach.

Wilpena Pound, Flinders Ranges
Wilpena Pound, Flinders Ranges

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)

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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.

The indian bag
The Indian/Middle Eastern bag

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.

The spice box
The spice box

OLYMPUS DIGITAL CAMERAThis 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:

  1. Finely chop onion, garlic, ginger and gently fry in plain oil (canola) till soft.
  2. Add the following ground spices, coriander, cumin, turmeric, big handful of curry leaves. Stir through for one minute.
  3. Add 1 cup of reconstituted coconut milk plus a little extra water to loosen. Stir then cook for two minutes on medium heat.
  4. Add a can of chick peas, drained and well rinsed.
  5. Let cook slowly while making the chappatis. Taste, add salt.OLYMPUS DIGITAL CAMERA

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.

Chappatis ready for the fire.
Chappatis ready for the fire.
chappati cooked on open fire, raita, chick pea curry.
Chappatis, raita, and chick pea curry. Please pass the tamarind chutney.

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. 

Indian chat, beer snack.
Indian chat, beer snack.

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.
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Outback Cuisine in Orange/Sunday Stills

I am currently surrounded by orange. The rock faces of the Flinders Ranges, South Australia are bathed in orange at different times of the day.OLYMPUS DIGITAL CAMERA The road to Brachina Gorge is an orange drive all the way.

OLYMPUS DIGITAL CAMERAAnd I just cracked a large Kent Pumpkin. As we are camping off the grid and have limited cool storage, orange cuisine is on the agenda. Recipes will follow another time. Camp cooking is never dull. Thanks Ed from Sunday Stills for the suggestion.

Vegetable soup featuring pumpkin and carrot, parsnip, potato and found herbs.
Vegetable soup featuring pumpkin and carrot, parsnip, potato and found herbs.
Fire roasted pumpkin and beetroot salad with fetta and rugola.
Fire roasted pumpkin and beetroot salad with fetta and rugola.
Indian pumpkin fritter mix of grated pumpkin, shallot, besan flour and spices.
Indian pumpkin fritter mix of grated pumpkin, shallot, besan flour and spices.