I'm quite a fan of Back Country Cuisine - and cuisine it is, otherwise they wouldn't print that on the front of the packet. So I was looking forward to discovering their Thai Chicken Curry experience.
There are a wave of pretenders to the hiking cuisine crown - Radix and now Real Meals are the new hotness amongst the younger set - but the tradition and legacy of Back Country Cuisine is a reputation long and hard earned with an impeccable pedigree. Which is "better"? Like choosing between Warhol and Rembrandt, it's not the right question to ask. Each have their merits and their loyal fan base.
Unusually for me, this pack was not only within its best before date, but was a very special 25 year Collector's Edition pack. I was looking forward to seeing how Back Country Cuisine has evolved since 2008 when I last bought a box of 40 dinners on special and particularly how this very special 2023 vintage edition would taste.
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| Prior to unboxing |
I travelled to Perry Saddle hut for the true back country experience; a combination of the convivial atmosphere, the 900m altitude and the brown stained creek water all added that extra je ne sais quoi that couldn't be captured by my kitchen kettle. I ensured the required 438 mL of boiling brown water was added - no more and no less! - and allowed the maximum 15 minutes of dwell time to pass. (Top Chefs know that the more time you allow, the better the result when it comes to haute rehydratée cuisine).
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| Ready for the boiling creek water |
Tasting notes promised "a distinctive Thai taste of coconut milk and curry with freeze dried chicken, green beans, rice and cashew nuts". I was looking forward to comparing Back Country Cuisine's interpretation of this famous dish with my experiences in Bangkok and Chang Mai, as well as top Thai restaurants elsewhere in Asia-Pacific.
I took a slight liberty with my culinary experience and served my meal out of the sachet and onto a plastic dish. While the purists would frown at such a deviation and insist that the correct flavour profile only comes by eating the food direct from the pouch, I did want to visually experience the texture and colour and assess the meal with all my experiential senses.
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| Dinner is served |
My first impression was of coconut and spice, with the texture of the nuts and the oddly rectangular chicken pieces perfecting the mouth feel. The chilli gave a pleasant lingering aftertaste - the pack promised HOT - 3/3 CHILIS and the flavour did not disappoint (much).
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| Your reviewer contemplates the lemongrass |
Altogether this meal impressed as a flavoursome, spicy, well balanced serving with enough quantity to satisfy me after a long, hard 5 hour tramp. I'd recommend to anyone hitting the trails of the great New Zealand outdoors, or living out of their car.
Wine match: Winesmith Cabernet Sauvignon. Dark berry, tobacco and subtle oak flavours; cherry, plum and coffee aromas; great value by the one litre cask at Tākaka Big Fresh.
