b'FOOD REQUIREMENTSFood, cooking, water, and storageThe food we want to enjoy in the bush isas varied as the people who travel. Thelimitations include the cooking skill anddietary needs of the travellers, carryingspace, cooking equipment, preparation andcooking time, shelf life of food items, lengthof time in the bush, availability of fridge orcooler space, cost, quarantine restrictionsand the possibility of a Total Fire Band.Types of meals and food Pre cooked food - Home cooked, purchased, frozen, dried,packet meals Pre prepared pasta and other saucesCheeses, dips and smoked fish or meats(home or purchased) with pasta or riceHard boiled eggscooked in campFresh, tinned and dried fruits Meats cooked at home - corned beef,Breakfast - cereals, fruit, milkchickenPacket custard, cream, fruit sauces Salads made at home e.g. potatoCakes, slices and biscuits Cakes and biscuits Food requiring a portable stove orCold meals - camp fire -If no cooking is allowed and are quick toSoups, tinned or instant, toast andprepare on the track and in camp - toasted sandwiches, drinks Salads and various fresh vegetablesBreakfast - toast, eggs, bacon, pancakes, Sandwiches or wraps porridge Dry biscuits and toppingsGrilled meat, fish, sausages Pickled vegetablesCasseroles, pasta and rice dishes Tins of tuna, beans and variousCooked deserts - pancakesvegetablesFreshly cooked cakes, bread and damper Cold, cooked meatsHeating up pre prepared foodDried foods - Are easier to transport, wont spoil andhave a longer shelf - Vegetables, milk, pasta and noodles,herbs and spices, salt and pepper, rice,fruit, home driedFrozen food - Meats, vegetables, pre cooked meals,fruit, ice cream31'