It takes a while to get used to this camping business. Down sizing to a queen size bed, no oven, worse still no cellar. It’s tough I tell you! The worst thing is the strange liquor licensing rules where shops don’t open until mid afternoon, ask for identification, and limit the quantities of alcohol you can buy. We’re learning though, the trick is to never let a chance go by. If you see a liquor shop open, just buy, buy, buy, it’s an investment against future disappointment.
Trying to cobble together a simple meal from ingredients lying around or picked up along the way is also another inconvenient exertion. We have managed a couple of half decent meals. Examples follow.
Kununurra fruit pancakes with butter and Canadian maple syrup, topped with Greek yogurt. Ethiopian coffee (pressed).
Gregory Tree Ancient Grains Fried Rice.
Grampian Salmon with steamed vegetables on a bed of mash, served with Leasingham Bin 61 Shiraz. Don’t stress, the balsamic glaze had sufficient weight to carry the Bin 61.
Tennessee Fettuccine with bacon and mushrooms in a Jack Daniels cream sauce.
Bungle Bungle tri colour pasta with mushrooms and black olives in a tomato sauce and toasted parmesan and herb bread.
Lambert Central goats cheese pizza. Half vegetarian half with Hungarian salami.
Vegetables, no doubt in season somewhere, with toasted sourdough.
The universal repair kit.
leschalmers 
All that food looks a whole lot better than we have been having at a few of Sydney’s so called “top restaurants”……….it is back …….lCuisine Minceur abounds with a paintbrush “swipe” of sauce and a few dots of I don’t know what on narrow plates at $49 per course!!
Sorry left my brushes and glue pot at home