Food and how we eat it / by Jerry

Continuing my theme of updating the day-to-day normality of life on a sub-Antarctic research station, here's a blog all about our food.

Bird Island has no permanent chef, instead we take it in turns to cook. We try to make Saturday nights formal (or dressing up) with a three-course meal. Other trends develop through the year too; Sunday roasts, Friday chip shop night, snacks for film nights.

We have limited fresh produce, only arriving when the ships come by, so may be as few as three times a year. And by fresh I mean may have been at sea for a month. So we tend to go for long-lasting root vegetables, chopping and freezing them as needed. Thankfully the ship chefs often take pity on us and send over a box of crunchy, fresh stuff.

Fresh tomatoes! Sian and Lucy can't hide their excitement (photo by Alastair Wilson).

All fresh produce has to undergo a rigorous bio-security check, searching leaves for any invading alien species. Broccoli and lettuce, veg with lots of hiding places, has recently been banned from our order list.

The cool shed that serves as our vegetable cupboard. Everything is checked on a weekly basis for mould. It's amazing how long eggs will last if they're turned over each week (so long as you don't look back into the shell after breaking it).

Everything else that comes in is either frozen, dried or tinned. As it's just after resupply our shelves are full so here's a few pics and notes:

Tea, coffee, milk powder (you get used to it) and jaffa cakes. Yeah, essentials.

A whole shelf of herbs and spices for livening up any meal.

Poppadaums, pickles and coconut milk. Starting point for one of our many epic curry nights.

Fruit juice, pasta, crisps and huge amounts of flour.

Freezer 1. Cheese, butter and loads of veggie foods.

Freezer 2. Non-veggie stuff. We do have another freezer almost exclusively full of frozen veg, and a small area of ice cream.

The kitchen is not huge but easily big enough for one or two people to work in and is very well stocked with everything one could possibly need to whip up an exciting meal.

Tim, hard at work peeling potatoes, modelling the kitchen.

Amongst the well-stocking is a super bread-mixer. Baking bread is a duty of the daily chef and coming in to fresh bread is one of the joys of living here. People take great pride in their bread, whether it's the consistent quality of theirs or a specific recipe they use (I like making one with a bit of apple, sultanas, pistachio nuts, ginger and cinnamon in it).

Ordering food is a difficult task for the winter station leader. You'll always run low on something, whether because you don't order enough or you get a tech that eats an unexpectedly large amount of ketchup. We had to ration certain things in each of my winters - jars of olives, fruit juice concentrate, tins of tomatoes. It can make cooking interesting when you have to start improvising and working in so many substitutes a simple recipe becomes something completely different. One of my more successful experiments was blitzing and tin of baked beans in the blender to make a tomato topping for pizzas.

It's always pleasing seeing the efforts people go to with their cooking, whether they're confident and trying something extravagant or hating the whole process but unwilling to let people down. And every meal concludes with a round of thanks for the chef, who then has the joy of watching everyone else doing the washing up and tidying away.

Wine, beer and gin.