Cooking when traveling

Recently I went away with my family to Tasmania, and although we did taste and enjoy a lot of the produce on offer we also cooked a lot of our meals. While the ‘kitchen’ facilities were bare minimum, I did not want to resort to instant noodles, so I set out to cook delicious and efficient meals with minimal wastage.

I found that it was better to stick to around 3 ‘base’ ingredients like couscous, rice, pasta etc.. things that can be easily microwaved/boiled and lend itself to different flavours. Certain ‘star’ ingredients were then bought to accompany each dinner.. local fresh produce of course.

With rice I made

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prawn risotto

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massaman curry

And with couscous I served it with some trevally and prawns

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As expected, Tasmania’s seafood is incredibly fresh and if you know where to go, cheap as well ($7/kilo mussels and $19/kilo trevally). These mussels were tender and their juices combined with a bit of cream provided a mop worthy sauce.

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Although there are seafood outlets in the touristy Hobart wharf areas, the Island Markets in the northern suburb of Moonah offered fresh veges and seafood at a low price.

I think we saved a lot by cooking in our accomodation and were able to spend on other experiences/things. It is definitely an option and I don’t feel like we sacrificed for taste. I think I’ll do the next post on our travels and some of delicious food on offer on Bruny island.