The Bush Club, bushwalking in Sydney, Bush walking

Dehydration recipes for extended full pack walking


Trisha's health roll-up - much admired on a pack walk in the Snowies
1 cup whole grain oats
2 cups apricot yoghurt
2 cups ripe mashed bananas
1/2 cup slivered almonds

Mix well and dry approx. 16 hours at 55C or medium.

Trisha's suggestion: They are better if dried for less time and rolled up when still soft and not brittle.(rolled like a stuffed vine leaf) and eaten when a bit softer.

Morrie's Fresh fruit for Scroggin
The choice of fruit is yours, but my favourites are – Mango – Pineapple – Kiwi Fruit.

Purchase quality fruit; prepare for drying, using a sharp knife peel off skin and slice into strips or round pieces, between 3 and 5 millimetres thick, place into dryer trays.

Drying time is between 5 and 7 hours, and is dependent on room temperature and placement of fruit in the trays. Remove from dryer when fruit is still just a little soft in the centre. Place into zip lock bags and into the fruit section of the fridge. Use inside 2 months.

2 Mangoes, 1 Pineapple and 4 Kiwi Fruit = equalled less than 200 grams dried weight.

Summary; some fruits appear to dry better than others do and then 1 month later on the track retain their original taste better than others. Experiment with your favourite fruits. For me mango, pineapple and kiwi fruit give you sweetness, taste and energy, just what you need on your 3rd or 4th day on the track.

Dried Tomatoes for Lunch.
Purchase 5 or 6 tomatoes, cut into 5 millimetre slices and place into a bowl with some Olive Oil or any dressing of your choice. A sprinkle of salt and add some ground pepper, let them soak for a few minutes, then place onto dryer trays. Dry for some hours, but remove before all moisture is removed. Better with a little moisture than too dry. Place into zip lock bags and into the fridge. Use inside 2 months.

Summary; Great with Cheese, cracker biscuits and Tuna or other ingredients of your choice.


Gay's Lentil Curry as You Like It
Fry onions and garlic in oil, add red lentils and vegetables of your choice, stock or water and curry paste (add plenty as drying seems to cut the intensity) cook, put through a blender.

Cook rice separately, dry separately but rehydrate together.

Pea & Ham soup is also good. Cook with lots of vegetables and as little water as possible, cook then chop the ham finely and put it all through a blender.

Kaye's Ziplock omelette
- more for car camping but sounds really interesting!

There is a warning though . . . . . it really needs to be cooked (i.e. boiled) over a fire due the 13 minutes cooking time - too much gas? Also, don't plan on keeping the zip-lock bag at the end, but it was delicious.

Crack 2 eggs into the ziplock bag, shake to combine them, then add a variety of ingredients such as cheese, ham, peppers, tomato etc.
Place into rolling, boiling water for exactly 13 mins.

Open the bags & the omelette will roll out easily.

Morrie's Main Meal, Satay Beef and Vegetables

Morrie has a 5 tray Sunbeam Food Dryer and nowadays only uses 3 or 4 trays at a time to allow for better air circulation and faster drying times.

Purchase 550 grams lean Mince. One can of Asia @ Home Thai Satay (stir fry sauce 300g ) one can of Edgell Baby Peas & sweet corn (420g) 2 good sized carrots. Serves 3

Peel and slice carrot length ways and then slice cross ways to be not more than 3 millimetres thick. Lightly steam until almost cooked.

Add a little olive oil to a hot pan brown meat and cook, then add peas, corn and carrots and let simmer for a few minutes. Remove from heat and let cool. Place in fridge for a few hours or overnight.

Next, spread evenly out onto the dryer trays to start the drying process = 5 to 7 hours. Do not over dry, divide and weigh into even portions and place into zip lock bags, label and place into the fridge. Use within 2 months.

Summarize; The above portions serve 3, usually I enjoy 1 serve immediately and dry 2 serves. Later, on the track at day's end, boil about 1 cup 200 - 250ml of water and add one serve of Satay Beef to the billy. Let stand for an hour, stir occasionally, then gently bring to a simmer and enjoy.

By Morrie Donovan.

Trisha's Roast pumpkin, fetta and baby spinach penne
850g peeled butternut or jap pumpkin, cut into 2cm cubes
1 teaspoon fresh rosemary
4 cloves garlic, crushed
2 tablespoons olive oil
400g penne
20g butter
1 large red onion, sliced
1 tablespoon honey
1/2 cup (125 ml) chicken stock
180gm low fat fetta, crumbled
100g baby spinach
shaved parmesan, to garnish

Preheat oven to moderately hot 200C. Place pumpkin in a roasting tin with the rosemary, garlic and 1 tablespoon olive oil, and toss to coat.
Bake for 30 min or until pumpkin is soft and golden. Season.

Meantime, cook the penne in a large saucepan until al dente, drain, return to pan, stir in butter. Keep warm.

Heat the remaining oil in a frying pan over medium heat, add the onion and cook for 3-5 min, then add the honey and cook for 2 min, or until the onion starts to caramelise. Add the stock and simmer gently for 5-7 min or until slightly reduced.

Add the roast pumpkin to the onion mixture, stir to combine, then add to the pasta with the feta and spinach. Toss to combine and season to
taste. Garnish with parmesan (yes, many people carry Parmesan on pack walks)

Trisha's Vegetable Stir-fry

1 tablespoon grated fresh ginger
2 " lemon juice
2 " honey
1/4 cup(60ml) tomato sauce
1 tablespoon oil
500g vegetables (Trisha uses red capsicum (sliced thinnish), carrot, snow peas, zucchini or bok choy)
2 tablespoon soy sauce

Combine ginger, lemon juice, honey and tomato sauce. Heat oil in a wok or large frying pan. Stir-fry vegetables until tender. Mix in ginger etc.

Add cooked rice and soy sauce and mix with vegetables.

Dry for about 6 hours

Trisha's Chicken/Beef Stir-fry

750g chicken or beef rump steak, sliced thinly
1 tablespoon grated fresh ginger
2 " lemon juice
2 " honey
1/4 cup (60ml) tomato sauce
1 tablespoon peanut oil
500g packet fresh stir-fry vegetables
2 tablespoon soy sauce

Combine meat in large bowl with half of the combined ginger, lemon juice, honey and tomato sauce. Heat half of the oil in a wok or large frying pan. Stir-fry undrained meat mixture, in batches, until browned. Heat remaining oil in same wok: stir-fry vegetables until just tender. Return meat to wok with remaining tomato sauce mixture and soy sauce, stir-fry until sauce boils.

Makes 4 meals.

I know there are more good recipes out there. Are you happy to share them?
Email them to Jacqui:

Design & Powered by Berger Bits & Bytes Services