Having travelled the Victorian High Country extensively for over 40 years (by foot, ski, 4WD and even once by horse), I simply love and appreciate everything that it offers and, for me, there is no better place in the world. Given the option of say two weeks in the High Country or two weeks travelling the world, I’ll take the High Country every time. I also appreciate and try to understand the history of the High Country, especially the huts which have provided shelter, comfort and enjoyment over so many years. So it’s with some surprise to read what one organisation thinks are the ‘rules of engagement’ when it comes to using the High Country Huts.
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).