Dehydrated Recipes
If you've had some great meals out in the bush that you've used a dehydrator for, we'd love to share these with everyone. Please send them to

Thai Chicken Curry

Contributed by Susie and Richard Darke ( for 4 persons )

1 Leonards (or similar) Green Chicken Curry sauce pack (from Leonards chicken shops)
750g chicken breast mince
1 chopped onion 1 chopped carrot
250ml coconut milk
Tablespoon olive oil
Optional – small Asian style baby corn - chopped, or zucchini – sliced.
Chopped fresh basil, chopped fresh coriander (or dried if fresh not available)

Heat oil in pan (non-stick type with lid works well) over moderate heat.
Add onion, carrot and garlic, stir a minute.
Put lid on and steam for 3 mins.
Stir in chicken mince.
Add Leonards (or similar) curry sauce - stir Add coconut milk – stir Simmer gently for 10 mins (until chicken is cooked).
Add herbs.

Cool, then dehydrate on max setting for approx 12 hours, until food dry and crumbly to the touch. Freeze in labelled (don't forget to note the date too!) zip lock bags until ready to use.

In camp Rehydrate in zip lock bag 30 mins (check there aren't any little holes in the bag as the crumbly dried bits of food can sometimes penetrate the bag!).
Then pour contents into billy, season, add rice (~100gr per person) and your choice of rehydrated green vegetables (Surprise peas or beans are ideal).
Bring to boil, cover, and then simmer 15 minutes. Serve.

Rehydrated Fruit and Custard

Contributed by: Susie & Richard Darke

Before leaving home, dehydrate your favourite fruit, on medium setting, for 10 hours or until thoroughly dry to touch.
Mango slices, sliced mandarin segments, sliced strawberries and/or peeled kiwifruit slices are all excellent. Store in a labelled ziplock bag and freeze.

In camp Rehydrate fruit by adding water to the ziplock bag and rezipping, 30 mins.
Use Foster Clarks instant vanilla custard powder, following instructions on packet. Blend rehydrated skim milk powder and water, then stir in custard powder slowly, ensuring a smooth consistency. Add rehydrated fruit. Slowly heat the mixture, stirring frequently.
Flavour with rum or port. Serve.

Boeuf Nicoise and Rice

Contributed by: Patrick McNaught ( for 6 persons )

Before leaving home Mix 1Kg best mince, 200gm dried peas + corn, 100gm dried tomatoes, 2 sachets tomato paste, 2 pkts chilli seasoning mix, 2 fresh carrots, 2 bacon stock cubes, Olive pieces, 2 cloves garlic (crushed), 1 large onion and herbs. Dehydrate for around 6 hours or until it makes a kind of coarse powder. Vary greatly according to taste and number of persons.

In camp Best rehydrated 1 hour or more before serving with a cup of cheap red wine + a bit of water. Add olives at beginning or end. Heat up and serve with Rice

Chilli Con Carne

Contributed by: Patrick McNaught ( for 6 persons )

In camp Mix 375gm red kidney beans, 375gm red lentils, 200gm dried peas + corn, 1 pkt tomato soup, 3 sachets tomato paste and 2 pkts chilli seasoning mix. Stand for at least 45 minutes. After heating, add 1 pkt of dehydrated potato and 200gm of pecan nuts.

The Next Information Night is on Wednesday 8 May 7.30 to 8.30pm

The Next Social Night - Dog Sledding in Sweden - is on Wednesday 15 May 7.30 to 9pm. 

New Members Information Nights are held every second Wednesday of the month upstairs at 16 Fitzroy Street Kirribilli, 7:30pm - 8:30 pm. Just turn up.  Social nights are held every third Wednesday of the month at the same place 7:30pm - 9 pm.  

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