Riding the Ghan: small kitchen, good food

How do train chefs turn out meals like we had? My foodie credentials are pitiful but I know when food is good, and it was good on the Ghan. Each meal offered meat options and a vegetarian choice. The popular and innovative choices – including native Australian ingredients – were cooked perfectly, plated attractively and served quickly. Am I overstating this? I don’t think so. I’ve put a sample menu here – just look at the options. And remember that all this food came from one of those skinny, stainless steel train kitchens.

I chose a fish main course three times and once opted for the kangaroo filet and crocodile boudin blanc. Maybe you’ve had kangaroo – the texture is similar to beef, but the flavor is different. It’s low fat and tasty. Just don’t expect it to taste like beef. Another time I chose rack of lamb, a perfect, tender medium rare. Served as cutlets, and beautiful to look at, too. I always chose the sweet dessert instead of the cheese plate, but sometimes the people I ate with let me taste. The cheeses were all local and were good. I’d have liked the sweet dessert AND cheese. Along with beverage options, they served good Australian wines. Breakfasts also had choices for a starter and main course. On my trip, the Ghan served delicious Brookfarm muesli which I always started with. I chose a different breakfast main course each day.