What does it take to feed a station for a year?
Feeding a remote station for a year isn’t just about food – it’s a carefully orchestrated operation of logistics, planning, and a whole lot of teamwork. Back in Kingston lots of preparation goes into placing orders, checking supplies through biosecurity, and ensuring everything gets safely loaded onto the ship. Once it arrives on station, it’s all hands-on deck to unload and sort a well-rehearsed, slightly chaotic dance that reveals everything from perfectly organized packing styles to the slightly more ‘creative’ approaches.
Our supplies are stored in the freezer, green store (warm store) and containers outside consisting of a flour store, potato store, onion store, dairy fridge, egg store and fruit fridge. These all have different set temperatures to help with longevity of produce.
Fresh produce gets checked regularly – one bad apple (literally) can spoil the bunch. If you’re lucky enough to be helping the chef on a Saturday, there's a good chance you’ll be sorting fruit, trimming veg, or prepping ingredients for long-term storage. Par-cooking, vacuum-packing, and freezing helps ensure a steady supply of ingredients throughout the year. We also get creative – from homemade sauerkraut and pickled carrots and beets, to grated and frozen carrot ready for soups or cakes. There are many great frozen, tinned, dried products to help with variety and nutrition. Frozen avocado pulp has become a station favourite!
Eggs have been coated with a thin oil to help preserve them and they last a surprisingly long time. This is backed up with frozen egg pulp, a great product that can be used in anything. Follow this link for some more info on our eggs.
Bacon is counted and divided by the weeks and months to ensure a steady weekly supply. Imagine reaching the end of the year with no bacon!
It then comes down to a weekly shop in the freezers and store rooms to keep the main kitchen and store room full and have a steady supply of defrosted food. There is always a fair bit of planning involved and some last minute changes. Guaranteed you will run out of a popular item each year, but there are plenty of other choices and alternatives, so it is not much of an issue.
Then it comes to the actual cooking part. The expos get two hot meals a day, five days a week, and can help themselves to all sorts of leftovers and self-help produce on other days. There is always an endless supply of Tim Tams or home made biscuits. The biggest complaints are there are too many choices , “My pants are shrinking,” or “they aren’t baby cabbages they are Brussels sprouts!”
Saturdays are special – brunch day. A spread of bacon, eggs, pastries, smoothies, and all the extras. It’s hands down the most loved meal of the week, and a chance for everyone to come together, relax, and start their weekend.
Feeding a station for a year is equal parts planning, creativity, and community spirit. It not only keeps everyone well-fed, but makes meal times one of the most anticipated, rewarding and appreciated parts of life on station. It is one of the most rewarding and challenging kitchens I have worked in. A favourite by far, with best view out the window!
Kez
Mawson Chef
