In a self-catering program, you will plan, purchase, pack and prepare your own meals. OEG staff will be there to assist you when preparing and cooking the food. It is important that you read and understand the information below. For reasons of safety, OEG maintains some specific procedures regarding food that is permitted on self-catering programs. These will be outlined below.


MENU PLANNING

Plan for breakfasts and lunches to be eaten without extensive preparation, as time will generally not be available (e.g. bacon and eggs don’t work!). For dinner, it is important that you plan well to ensure that you have a filling and enjoyable meal. For example, if the weather is likely to be cold, soups, pastas and hearty casserole style meals would be appropriate. During the declared fire season, menus are adapted to include a number of meals which can be prepared and eaten either cooked or uncooked.

Total Fire Ban Ideas
These are meals that can be eaten when cold, yet have the energy needed to sustain you. Foods such as cous cous, hokkien noodles or cooked rice pouches are recommended.

EQUIPMENT

Cooking is done on camp stoves called ‘Trangias’ using small pots. It is important to plan meals that can be prepared in one or two pots. Don’t bring too many utensils; your stirring spoon can be the same spoon you eat with. Remember a chopping board, tea towels (one for each meal) and ensure that your sharp knife can be sheathed to protect yourself and your pack.

INGREDIENTS

Packaging
Ingredients should be in plastic or lightweight containers. You will need to pack out all your rubbish so look for containers that can be flattened once used. Do not bring glass or tin containers as they are heavy, do not compact, and can break if you fall or bump your pack. Canned foods keep well but are heavy and should be avoided.

Two Minute Noodles
Two minute noodles, whilst tasty and a great snack, do not have enough energy to be used as a main food. You will be expending a lot of energy during the day and need healthy, energy – rich food. Please do not rely on two minute noodles as a main meal.

Meat
Pouch tuna or salmon is great as well as meats that have been processed or smoked (e.g. salami and csabai). Do not bring raw meats as there will be no refrigeration.

Milk / Cheese & Perishables
Remember your pack is not a fridge so perishable items should be limited, particularly in summer months. Parmesan cheese or Kraft cheddar blocks can be found on the shelves of most supermarkets and can be used year round. Powdered milk is best and can be found in skim, full cream or soy styles.

Vegetables & Fruit
Look for items that are easily transported. Apples, oranges and pears are great. Fruits such as berries, melons or bananas can be squashed, bruised or may be too heavy to carry. Hard vegetables such as carrots, broccoli, potato and pumpkin or lighter varieties such as zucchini, bok choy and onions are best. Dehydrated foods can help limit the weight and space of your menu. Dehydrated potato, peas, beans & corn and a whole range of fruits can be readily found, or have some fun and dry your own.

Flavouring
Spices such as cinnamon, curry, oregano, paprika, chilli and mixed herbs are extremely light and add great flavour. Soup sachets, stock cubes and powdered sauces (no satay - this contains nuts, see below) are also highly recommended. Wet sauces such as pasta sauce can be brought in plastic containers.


PRE DISCLOSED FOOD ALLERGIES

OEG has a very strict policy in relation to nuts or products with nut derivatives. It is vital that you follow thE "Nut Policy" as outlined below when shopping for ingredients. Do not hesitate to contact us should you have any questions regarding this.

Due to the specific requirements of participants in your group and any serious food-related allergies they may have, it may be necessary to ask that certain food groups are not brought on program. Should this be necessary, your school will contact you and provide additional menu choices if needed.

NUT POLICY

Due to the high number of nut related allergies in children, OEG maintains a policy of no nut or nut derivative ingredients (e.g. Peanut oil, Almond meal) in any food items provided, this includes any OEG provided dietary substitutes and food brought by program participants.

This policy assists parents/ guardians of students with nut allergies to make informed decisions on the appropriateness of OEG menu ingredients, whilst allowing for a wide variety of foods to be catered.

Please ensure that all menu ingredients do not contain any nut or nut derivative ingredients (e.g. Peanut oil, Almond meal).

Items stating that they ‘may contain traces of nuts’ indicate that whilst nuts or nut derivatives are not added to the food, traces may still be present. This could mean for example that the product has been processed on the same equipment as products containing nuts. As these items do not contain nuts or nut derivatives, they are provided in our catering and may be brought by participants.

RECIPE IDEAS

Breakfast
Cereals with milk, fruit loaf with spreads, “tinned” or dried fruits such as peaches and bananas.

Lunch
Meat (e.g. ham, tuna or salami) and salad sandwiches. This typically includes cheese, capsicum, cucumber, alfalfa, carrot, avocado, dips/ mayonnaise.

Dinner