Be prepared. Plan each meal and carry only what you’ll need.
Avoid scurvy. On the third day of a hike you’ll have a craving for something fresh. Wrap carrot, green pepper, onion or cucumber in tinfoil, and pack it with other perishables in a small cool bag covered with a damp kitchen cloth.
Say cheese. Take the cheese out of its vacuum packaging and put it in a brown paper bag. That way it’ll stay fresh for almost a week.
Smuggle buns. Take some hot-cross buns along in a ziplock bag. This way, they’ll last for a surprisingly long time.
Small quantities. Spoon butter and jam into small plastic containers, which you can buy at outdoor stores and supermarkets.
All things nice. Take along some salt, pepper, herbs and spices in contact lens or pill containers.
Mosquito repellent. No, not Tabard. Add flair to your food by carrying a few peeled cloves of garlic in olive oil in a small container (just make sure it seals well). The oil absorbs the flavour of the garlic, and if you eat enough, the mozzies might be frightened away.
Protein power. Vacuum-pack a steak, freeze it at home and wrap it in newspaper. There is nothing nicer than tucking into a good steak while enjoying a mug of red wine under a bright expanse of stars. Also pack salami, biltong and droëwors, and a few hard-boiled eggs for the first day or two’s hiking.
That’s Captain John to you. John West tuna in sachets works well with pasta. Add some olives for tangy flavour.
Fruity pudding. Soak dried fruit in water overnight, drain it and keep it in a watertight container the next day. After supper, cook the fruit and add a dash of sweet wine. Serve it with instant custard.
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