Flour – the refined, compacted, high-octane pocket rocket fuel

Sugar burns bright but quickly whilst meat is digested inefficiently. Flour, everyday and unremarkable, is pound for pound one of man’s most energy productive food resources.

It is thought the Aboriginal people were the first to make bread. The tribal women, wives and daughters, patiently and painstakingly collected grass seeds to pummel to flour taking all day to collect a single fist-full.

From these modest foraged-fistfulls they made bread. The culmination of a whole day’s work, it was greatly valued and manifested a consolidation of the tribe’s energy reserve. The size of the reserve was relative to, and limited by, the tribe’s female resource.


When the white man arrived on horseback with multiple bags of flour hanging over his saddle it is said the Aborigine‘s first remark was ‘Strewth, you’ve a lot of sheilas’.

It is not historical fact he used these words verbatim for the conversation was not transcribed to a weighty historical book any time soon, if at all.


Bloody ripper!

Per 100g of wheat flour provides about 350 calories so you’d defo be a drongo not to take it when walkabout for the arvo. Fair dinkum baked as bread the energy is made more accessible for quicker digestion but you’d be a flaming galah not to use flatbread as this packs better in the confines of a kayak.

A few roos loose in the top paddock

Taking risen bread kayaking is defo a pork-pie short of a picnic because it soon gets squashed and, if it’s not kept as dry as a dead dingo’s donga, it’ll soon turn to mush and the group’s gonna get cranky ’till they’re spewin’.

That being said, no Aussie’s gonna be stoked using flatbread for his sausage sizzle.