After a big day in the hills, it’s good to know that the ready meal you’ve decided to try is flavoursome and has the fuel your body needs. We divided 30 meals from seven companies into six logical categories, and put four judges to work over the course of one very full day (puns intended). 

How we did it

Each category was sampled by two judges who blind tasted the meals and scored them out of 10 based on flavour, texture, smell and appearance. They were then given the meals’ descriptions and scored each on ‘expectation’ – i.e. how closely it matched the description on the packet. For accuracy, tasting was done at Toi Auaha Studios in Christchurch, which has a kitchen on site. We were serenaded by a busker playing Elton John across the road. Yes, I think it’s going to be a long, long time … Let’s tuck in.

The brands

Bushline

Created by Yum Granola and launched in October 2024. The meals are instant, made with organic wholefoods and have no refined sugar or preservatives. They’re also gluten-free and vegan. Packaging is 100 per cent compostable

Back Country Cuisine

The stalwart of New Zealand’s ready meals, Back Country Cuisine meals have been made in Invercargill since 1998. The extensive range of freeze-dried meals in small or regular sizes is available in most supermarkets. Packaging is soft-plastics recyclable. 

Firepot

Made in the UK using slow-cooked natural ingredients and no preservatives, then dehydrated. Known for their varied flavour combinations, especially for vegans, their meals have a high energy profile. Packaging is soft-plastics recyclable.

Go Native

Wellington-based Go Native World was founded in 2013 and makes pre-cooked meals, fruit bars and emergency ration packs using natural ingredients. Packaging is soft-plastics recyclable.

The Outdoor Gourmet Company 

The ‘gourmet’ sibling of Back Country Cuisine with meals that are gluten-free and designed to be shared between two. Packaging is soft-plastics recyclable. 

Radix

Radix started in 2013 and makes plant-based, nutrient-dense breakfasts, smoothies, meals and protein powder. Meals come in three sizes: 400, 600 and 800 calories. Gluten-free, GMO free, low FODMAP and keto meals are available. Packaging is soft-plastics recyclable.

Real Meals

Founded by adventure racing world champion Nathan Fa’avae and made in Nelson since 2012. Meals are pre-cooked then freeze-dried; they do not use pre-dried ingredients. Packaging is soft-plastics recyclable.

Meal types

Dehydrated 

Dehydration uses heat to remove 85–90 per cent of moisture from food by evaporation. The nutritional value is lower than freeze-dried food because heat can damage some nutrients. The shelf-life is usually shorter, too. The dehy meals sampled weighed less than one-third of their fully rehydrated weight.

Freeze-dried

Freeze-drying removes up to 98 per cent of moisture from food by freezing it then removing the ice by sublimation. Unlike dehydration, most foods can be freeze-dried. The nutrients remain largely intact, and the shelf-life is longer, too. Meals weigh less than one-third of their fully rehydrated weight.

Pre-cooked 

As it sounds. Food has been pre-cooked and sealed, preserving the flavour, texture and nutrients. It looks and tastes like food you’d cook at home because it is. Pre-cooked meals have the shortest shelf life. They retain 100 per cent of their weight.

 The judges

Leigh Hopkinson

Wilderness deputy editor Leigh Hopkinson (that’s me) makes her own tramping meals and takes the occasional ready meal as back-up. She was curious to find the sweet spot between great taste and necessary nutrition. She assembled the categories and the judges: partner Nic Low, Nic’s brother Tim Low and writer Chris Williams.

Chris Williams

Chris Williams was previously a senior staff writer for a UK hiking magazine Trail and associated website Live for the Outdoors. He has spent the past few years testing and reviewing an array of tramping hardware. Of all outdoor gear, he feels tramping food requires the most improvement, which is why he jumped at the chance to help out.

Nic Low

Nic is a writer, editor and the author of Uprising: Walking the Southern Alps of New Zealand. He’s done loads of week-plus tramps and used to have enough time to make his own lightweight tramping meals. Nowadays he has a six-year-old and a love of supermarkets that sell delicious, ready-made kai.

Tim Low

Tim is an avid backcountry tramper who grew up roaming the mountains and valleys of Te Wai Pounamu. He’s also a brewer and national beer judge. What better way to combine these two passions than to taste test tramping meals? As a vegetarian, he’s especially interested in vegan and vegetarian options.