French croissants, gyoza, yellow lentil dahl, lasagne and hot chocolate brownies. It’s not the austere menu you might expect at one of the most remote work sites on the planet.
In November, 42 people – including 27 scientists – will head to Edgeworth David Base Camp in Antarctica’s Bunger Hills for about 10 weeks, to study the impacts of climate change on the Denman Glacier and surrounding ecosystems.
It is one of the most ambitious deep-field camps the Australian Antarctic Program has ever operated and will run for three years, with teams flying in last year to build tent platforms, add new ‘melon’ tents and build the kitchen’s foundation.
Chef Jacqui Hsieh will spend three months on site, preparing up to 42 meals at a time in a kitchen that’s 450 kilometers from the nearest supply centre, Casey station.
She’ll have two ovens, two burners and a bain marie to work with but no running water and extremely limited space.
“It’s not the cooking that’s the challenging part, it’s doing the dishes,” she said.
“About half the scientists are vegetarians, four are pescatarians and two are vegan so there’ll be lots of plant-based meals using legumes, vegetables and tofu.
“One scientist has some intolerances but nothing majorly serious but I will have to be careful with her food.”
