Hi All,
We love the open fire method of cooking the huge Kimberley oysters Ross! Will give that a try this year. You seem to have the provisioning well and truly sorted Dave. We were somewhat daunted by the task initially but we were surprised to have judged the quantities quite well by the time we reached Wyndham 12 weeks after leaving Broome. We had success with some planter pots of greens. Parsley, spring onions, perennial spinach, mint, and basil for the pizza. Snow peas will sprout really quickly and can be harvested in a week – delicious on a wrap with vegemite and cheese once you have run out of fresh greens….We were advised to take Kipfler unwashed potatoes with us and this proved to be a great tip. They lasted weeks longer than the washed spuds we also had on board.

The old camp oven had a work out last year. Many roasts, dampers and other delicious creations were enjoyed and shared with other yachties. Don’t forget to take a fold up spade if you plan to have a few beach fires. We are going for the soda stream option this trip, it will save us on the storage room needed for soda and tonic water etc. (and weight ! – more room now for some extra red wine?)

We also had a yoghurt maker on board. This is fantastic if you enjoy yoghurt with your breakfast. Easy-Yo has a website where the yoghurt maker and the sachets of yoghurt culture can be brought in bulk. Just mix with water and leave overnight. Each sachet makes a 1kg tub. We like the Greek, Natural, Coconut and Greek with Honey flavours.

Can anyone recommend a butcher in Darwin to fill a bulk order for our next trip? Looking forward to reading more tips re provisioning from the kccyc members.

Cheers – Janie and Kevin “Sojourn”