Staples:

Ground coffee
Instant coffee
Tea leaves (loose)
Herbal tea bags
Long-life milk (small)

Salt and pepper
Olive Oil
Coconut oil
Balsamic vinegar
White vinegar

Packets tuna
Tinned salmon (lge)
Tin tomatoes
Black olives
Anchovies
Chilli flakes
Garlic
Ginger (fresh or frozen tube)
Capers
Coconut milk
Coconut cream
Cinnamon
Cumin (ground)
Curry powder
Lemons

Fridge:

parmesan cheese
vanilla paste
Dijon mustard

Equipment:

Dreampot, including two saucepans and steamer pot
Small frypan
Aeropress
Mandolin
Vacuum sealer

Menu for the 10 Day Sandstone Belt trip:

Breakfasts:
Bacon and eggs
Scrambled eggs with cheese and tomato
Thai beef mince (Paleo) and fried egg
Salmon and avocado
Chia and coconut custard (Paleo)

Lunches: (some dressings made at home; chicken meat cooked and frozen)
Salad nicoise
Pumpkin soup (pre-prepared)
Sichuan chicken salad and egg noodles (Paleo)
Helens creamy chicken & cabbage salad (Paleo)
Sausages and salad (leftovers from BBQ previous evening)
Ham and salad
Chicken meatballs and dipping sauce

Main meal: (All prepared at home and frozen ready to be reheated – except BBQ meat, of course!)
Lamb curry and cauliflower rice (bring cauli already ‘riced’ ready to be cooked next time)
Grilled salmon and sweet chilli sauce – salad
Tom ka gai
BBQ steaks and sausages (extra for lunch) and salad
Chicken meatballs and zucchini noodles
Bolognese served on lightly fried greens
Roast chicken with lemon and garlic – BBQ pumpkin, parsnip, eggplant
Fish cakes with dipping sauce – salad
Lentil vegetable curry

TIP: choose containers that fit neatly stacked side-by-side and on top of each other in the freezer for the vacuum sealed meals

Snacks and wine o’clock:
Nuts
Oranges
Cheeses
Olives
Smoked salmon
Salami