After seven years of Moa Hunting, a number of traditions have evolved… little things that happen on every expedition. It will come as no surprise to anyone who knows any of the Moa Hunters that they almost all revolve around food and drink!
Tradition #1: Fortified Hot Chocolate
In Scotland, pouring whisky into a hot chocolate is probably a capital offence. At the very least it would warrant a sound beating and being thrown over the border into England.
Fortunately the Moa Hunters do very little walking in Scotland, because whisky fortified hot chocolate is a firm favourite.
Tradition #1 dictates that Moa Hunters may bring anything they like on a Moa Hunt, provided they pack at least 300ml of whisky or similar fire water.
If you are feeling skeptical, we suggest you try adding a generous pour of whisky to a hot chocolate on a cold night, in a remote hut, hundreds of kilometres from civilisation. Trust us, it is incomparable.
Tradition #2: Desserts
Lots of walking demands lots of calories. The Moa Hunters are simple blokes, and fortunately the maths is also simple. Energy out demands energy in. Thus, to be certain there is absolutely no chance of a sugar deficit, Moa Hunter meals always include dessert.
Particular favourites to date have been cheesecake and the always yummy instant pudding. One particularly legendary effort involved a baked chocolate cake.
Tradition #3: The Date
We always walk in February. Always…Except when we choose January. Always always always. Except when we have an earthquake. If that happens, we go in April.
There are some very specific technical reasons why we choose February. Or January:
- The weather is still mild
- We have spent the past three months carbo-loading and are in peak condition
- It’s school holidays, and Chris is now a teacher
- We are creatures of habit
Tradition #4: Porridge
For many years, Chris spurned the delicious white sloppy mess that is porridge. While he chewed through a bowl of bird seed, the rest of the boys slurped down piping hot porridge topped with vast quantities of brown sugar.
Thankfully he has seen the light and no longer pours scorn on the our traditional Scottish favourite. It seems Chris has realised that the porridge is of course merely a convenient medium upon which brown sugar can be mounded thickly and eaten.