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The natural choice for health cover
Army June 6, 2013
ARMY and Navy cooks have been
sharing their recipes for success in the
main galley of HMAS Kuttabul.
A dozen Army and Navy cooks post-
ed to NUSHIP Canberra have been hon-
ing their skills at Kuttabul, where they
have cooked up a storm for Australian
and Spanish sailors.
Kuttabul's chief chef CPO Simon
Allanson said the Canberra cooks have
been a welcome addition to the Kuttabul
"The Navy cooks have gelled as a
team with their Army counterparts who
have gained invaluable experience cook-
ing Navy-style meals," he said.
for the Army
cooks so far;
a number of
their senses of
Navy and Army
cooks have also
opportunity to embark in the visiting
Spanish warship ESPS Cantabria, where
they have been preparing meals and
working as stewards.
Canberra Catering Officer CPO
Michael Oleksyn said the cooks were
working well together as they readied
for the start of Canberra's sea trials later
Canberra's Navy cooks have played a
key role in helping the Army cooks come
to terms with the challenges of cooking
at sea in the confined space of a warship.
AB Megan Busljeta said the first
priority was teaching the Army cooks to
understand the Navy lingo. She said the
biggest challenge would be the 16-hour
days catering for the ship's company of
400 and the embarked forces of up to
"We have different routines and we
have been teaching them the Navy way
because it works well in the confined
space," she said.
LS Debbie Ridge said the Army
cooks were coming to terms with cook-
ing on a rolling platform and dealing
"We've been put together here at
Kuttabul to bond as a team and to learn
each other's skills, and it's going really
well," she said.
The cooks earlier this year spent time
learning their way around Canberra's gal-
ley, which provided an important insight
into the confined space of a warship --
even one as huge as a 27,000 tonne LHD.
LS Ridge said the Navy cooks
considered Canberra's galley to be huge,
while the Army cooks thought it was
"Canberra will take a little bit of
getting used to, but we expect to hit
the ground running when she is ready
because of our experiences here," she
the prospect of
cooking at sea in
rough weather is
two have already
Floyd found his
sea legs when
he embarked in
for a month,
which gave him
the chance to hone his pizza and seafood
"The experience of cooking on a roll-
ing platform, in rough weather at sea, has
made me more aware of the challenges,"
Pte Leisha Anderson acclimatised to
working on board a ship while embarked
in HMAS Ballarat.
"I thought I knew what to expect,
but then I went to sea with Ballarat and
battled not only sea-sickness but a rogue
wave that tossed our lunch across the
mess deck," she said.
From her previous posting at Lavarack
Barracks in Townsville, Pte Anderson
is now one of the Army cooks posted to
Canberra for the next two years.
She said the crew of Canberra could
look forward to her signature dish, beef
stroganoff, which should soothe the most
hungry soldiers and sailors.
As an added bonus, this month
the cooks are scheduled to learn how
to make gelato from a commercial
provider in Sydney, which should come
as good news to the ADF personnel
posting to Canberra.
Culinary skills shared on new ship
Sea food: From left; Pte Gavin Floyd, LS Debbie Ridge, Pte Nathan Daniels, AB Megan Busljeta and
Pte Leisha Anderson prepare ingredients for dinner at HMAS Kuttabul.
Photos by AB Nicolas Gonzalez
I thought I knew
what to expect, but
then ... a rogue wave
tossed our lunch
across the mess deck.
-- Pte Leisha Anderson,
Slicing and dicing: Pte Leisha Anderson chops carrots in the HMAS Kuttabul
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