As should be evident to anyone that’s been reading my blog, I love cooking, whether it’s at home, in the bush or even eating out and watching someone else cook. I’m always looking for different ways to make meals enjoyable as well as easy to prepare, so I often watch various food shows on TV and will watch the Food channel on SBS quite frequently. It’s not that I watch all the shows, there are some that I simply dislike, with baking shows being my least favourite. And what person created Cup Cake Wars? I also don’t like pretentious food shows where the host/s use obscure or difficult to source ingredients that require far more skill to prepare than indicated. And I generally dislike any food show that involves competition. I used to enjoy the latter, up to a point, but My Kitchen Rules killed that pleasure after around the third show with their ever increasing emphasis on personality fights rather than cooking. Imagine how pleasant a show it could be if it pitted contestants in good-natured competition.
When it comes to our High Country Cruises, meals are naturally an important part of any journey. However, when I first started going bush in the mid-70s, my meals mainly consisted of cans of baked beans and/or braised steak and onions, high cuisine it was not. As time and taste buds progressed, I began experimenting with various pre-cooked meals that could be heated up simply by boiling them in a billy. I was always looking for the easiest means by which to have meals that didn’t need too much effort or require a lot of cleaning up afterwards (and with no portable fridges available, fresh food was always an issue). There were many failures in those early days and basically it was the food back then that was usually the point of failure (we may have moved on, but the memories of bad tastes linger).
One thing I absolutely love is cooking, especially all things Asian. I’m not sure where that interest comes from, but it could be the fact that as a kid all the food in our house was pretty bland and, when I finally flew the coop, discovered that the world had more things available to eat than just meat and boiled vegetables (more or less). My parents came from Finland and so the most exotic spices in the 1950s were salt and pepper. Mind you, anything related to baking was usually delicious.