Three Day Walk – eg Six Foot Track or somewhere water is not a problem

For two people

Four Day Walk – eg Hinchinbrook Island or somewhere water is not a problem

For two people

2 tablespoons vegetable oil                   2 bacon rashers, chopped finely

1 small brown onion, chopped finely       1 Thai red chili (optional)

1 clove garlic                                        500g lean beef mince

1 cup chopped parsley                          1 tablespoon barbecue sauce

1 tablespoon Worcestershire sauce       1 tablespoon Dijon mustard

½ cup beef stock                                  1 ½ cups shredded cabbage

To Cook:

Heat oil and sauté bacon, onion, chili and garlic. Add mince, parsley, barbecue and Worcestershire sauces. Add mustard and beef stock. Add cabbage and lower heat and cook until beef is done.

To Dehydrate:

Spoon onto plastic dehydrator sheets and dry for about eight to 12 hours, turning every two or three hours until mixture is dried but not over dried. Package in vacuum sealed or zip lock bags in meal portions as required.

Serve With:

Italian Mince - serves four

1 tablespoon oil                                                     1 brown onion, chopped

1 clove garlic                                                         500g lean minced beef

2 large tomatoes                                                   1 cup tomato juice

410g can mushrooms in butter sauce                      1 teaspoon dried oregano

½ teaspoon dried basil                                           ½ teaspoon dried rosemary

To Cook:

Heat oil and sauté onion and garlic until transparent. Add mince and brown. Add remaining ingredients, reduce heat and cook until meat is tender.

To Dehydrate:

Spoon onto plastic dehydrator sheets and dry for about eight to 12 hours, turning every two or three hours until mixture is dried but not over dried. Package in vacuum sealed or zip lock bags in meal portions as required.

Serve With:

1 tablespoon oil                                                         pinch cinnamon

1 brown onion, chopped                                             500g beef mince

2 red chilies, chopped or chili powder to taste              2 tablespoons tomato paste

1 teaspoon ground cumin

To Cook:

Heat oil in a fry pan and sauté onions, chili, cumin and cinnamon until onions are transparent. Add beef and cook until brown. Add tomato paste and cook on medium/low (150°C), for 20 minutes.

To Dehydrate:

Spoon onto plastic dehydrator sheets and dry for about 8.5 hours, turning after about three and six hours. Package in vacuum sealed bags or zip lock bags.

Serve With:

Rice or rehydrated potato

Chicken and Cabbage – serves two

500g minced chicken                                                   Chicken stock cube mixed with ½

4 shallots, chopped                                                     cup water

2 cloves garlic, crushed or chopped finely                     1 ½ cups shredded cabbage

Cracked pepper to taste                                              1 tablespoon oil

To Cook:

Heat oil in a fry pan (150°C) and sauté shallots and garlic until transparent. Add the chicken and brown. Season with pepper. Add cabbage and stock and cook over lowered heat until the chicken has cooked through.

To Dehydrate:

Spoon onto plastic dehydrator sheets and dry for about eight hours, turning after about three and six hours. Package in vacuum sealed bags or zip lock bags.

To Rehydrate:

Use plenty of water. You may need a tablespoon of cornflour dissolved in a little water, to make a gravy.

Serve With:

Rehydrated potato

Satay Beef – serves two

500g minced beef                                                        2 teaspoons minced coriander

4 tablespoons satay sauce                                           1 tablespoon oil

To Cook:

Heat oil in a fry pan (150°C). Combine all ingredients. Stir regularly until cooked through.

To Dehydrate:

Spoon onto plastic dehydrator sheets and dry for about eight hours, turning after about three and six hours. Package in vacuum sealed bags or zip lock bags.

Serve With:

Rice or two minute noodles.

Apricot Cake
200g dried apricots                                                           100g butter

100g caster sugar                                                             2 eggs

75g almond meal                                                               75g self raising flour

To Cook:

Put the apricots in a saucepan and cover with cold water. Bring to a simmer and heat for another five minutes. Remove from heat and let the apricots cool in the liquid. Drain.

Preheat oven to 200ºC.

Use electric beaters to cream butter and sugar, then add the eggs. Stir in the almond meal and flour, but don't over mix. Stir in the apricots and pour the mixture into a greased and lined 26cm x 14cm loaf pan. Decorate with the blanched almonds and bake for 40 to 50 minutes.