Savoring meals in remote landscapes
In the heart of New Zealand, a small team of 21 dedicated individuals are crafting meals for outdoor enthusiasts across Australasia. Back Country Cuisine, based in Invercargill, the southernmost city in the country, prides itself on maintaining high-quality, artisanal standards rather than mass production.
This family-run business has found success through its delicious taste and unique freeze-drying process. Tony Caudwell, a member of the Back Country Cuisine team, shares his tips for ensuring the perfect consistency of their meals. He suggests adding extra water if the meal is too thick.
But it's not just about the food. Back Country Cuisine is also committed to promoting outdoor safety. In a collaborative effort with the Mountain Safety Council, the company has added safety stickers to their meal packaging. These stickers include QR codes, providing easy access to more safety information.
The collaboration between the two organisations is in its second run, with 42,000 stickers being distributed. The stickers offer a wealth of useful tips, from what to pack for an outdoor trip to how to check if a river is safe to cross, and what clothes are good for all elements.
Tony Caudwell expresses his enthusiasm about this collaboration, stating, "We want to keep people safe in the outdoors while they enjoy our meals."
Back Country Cuisine offers a diverse range of meals, including vegan, vegetarian, and halal options. The most popular meals are the roast lamb with vegetables dinner and the apple pie dessert. The freeze-drying process gives these meals a long shelf life, low weight, and maintains their nutritional benefits.
The process involves freezing the food's ingredients separately and bringing them together only when packed into a meal. The food is then heat-sealed in foil pouches with nitrogen gas, ensuring it stays safe and flavoursome for at least four years. The low temperatures used in the freeze-drying process also help retain the natural vitamins in the food.
Removing the crystals of frozen ice in a vacuum chamber through a process called sublimation, freeze drying is a unique and effective method that sets Back Country Cuisine apart from other outdoor meal providers.
Tony Caudwell also offers a practical tip for reusing meal packets as rubbish bags during outdoor trips. This eco-friendly suggestion is a testament to Back Country Cuisine's commitment to sustainability.
For those who prefer home-cooked favourites on their outdoor trips for comfort and psychological reasons, Tony encourages taking them along. After all, the great outdoors is a place to enjoy good food and stay safe.
