Our objective is to lead you safely across the Kokoda Trail and ensure you have an unforgettable and rewarding wartime historical experience.
How we operate
On the trail we are conscious of the need for you to enjoy the experience to the max. Our daily routine includes a morning briefing to our group. Our trek leader will advise where we will break for meals and the location of each battlesite where briefings will be conducted. You are then free to head off at your own pace – our PNG guides will fall in behind to keep you on track and keep a watchful eye on your safety.
Our campsite support crew
We have a dedicated campsite support crew. They work ahead of us each day and set up our tents, gather wood, make sure the campsite is clean and prepare our meals. Next morning they pack up your tents, assemble our camping gear and move directly to our next campsite.
Over the years Adventure Kokoda has supported local landowners to establish dedicated campsites for our trekkers. Many of these are located near pristine mountain creeks with bathing areas, toilets, drying huts and communal eating areas.
Our trek meals
Our meals are a highlight of our treks. We engage a specialist trek catering team to prepare, cook and serve all your meals during our treks.
We don't do ration packs - and we don't rely on local subsistence villagers to provide fresh fruit and vegetables because they simply do not have the capacity to meet the demands of the trekking industry.
All food for our treks is purchased from supermarkets in Port Moresby. Our meals are then organised and packed into daily meal portions and carried by our catering team. We supplement this with additional servings of fresh vegetables and tropical fruits from local villages when they are available - and it is always a welcome treat.
Our breakfast menu comprises muesli, weet-bix, porridge, milk, fruit salad, vita-wheat biscuits with butter, jam, vegemite and peanut butter, hot milo, tea and coffee.
We provide morning tea each day - hot milo, tea, coffee and sweet biscuits.
For lunch we have pasta or rice, pita bread, tinned tuna, luncheon meat, beans, cheese, sweet and dry biscuits often supplemented with fresh tropical fruits, butter, jam and vegemite, hot milo, tea and coffee.
Dinner is the highlight of each trekking day. We start with hot vegetable soup, a main course comprising meat and vegetables, rice, potato, pasta, peas and beans, corn, sweet biscuits, hot milo, tea and coffee.
We can cater for individual special dietary requirements provided we are advised in advance to allow us to obtain the food and advise our trek catering team.
There is an abundance of fresh tropical fruit in villages along the way – passionfruit do die for, sweet bananas, papaya, melons, watermelon, mandarins, etc.
Villagers will often bring offerings of a selection of these fruits to trekkers as they pass through. It is custom to ask how much they charge for them and ensuring you pay them in full.
Daily snack packs
We recommend you prepare a daily snack pack to nibble on during the day. A suggested list would include some small packets of fruit/nut mixes/sultanas, biscuits, glucose lollies, chocolate bars, jelly beans, etc. Keep your snack-pack as light as possible (around 150 grams per day) as you will be required to carry them - unless you employ a personal carrier who will carry them for you. Make a separate snack-pack up for each day and clearly mark your bag with your name. You will carry four days with you and the remaining snack pack will be sent to Efogi village - about half-way along the track. You will therefore need to pack these in a separate bag and mark it clearly with your name. Deliver it to your trek leader in the hotel lobby prior to your departure (you could include a treat in this bag - perhaps a large tin of chocolate, self-saucing pudding with a tube of condensed milk for example - as a reward when you reach the half-way point).
We don't cut corners with our catering during our treks. We find that when trekkers arrive at their campsite each night they want to organise their tent; have a good wash in the local stream; then relax around the campfire until our Boss Cook invites them to the table for dinner to be served by our catering team. The camaraderie around the dinner table each night is a highlight of our treks.
Our Back-to- Base back-up system
We operate out of the Sogeri Lodge in Port Moresby. The owner of the lodge, Warren Bartlett has lived and worked in PNG for 51 years - he first went as a young Patrol Officer prior to independence. Warren is fluent in Tok Pisin and has extensive contacts in business and government in Port Moresby. He is a former Chief Executive Officer of the PNG Kokoda Track Authority.
Warren maintains a comprehensive back-up communications system at the lodge - this includes satellite phones, telephones on the local networks and VHF radios on the Kokoda Trail village network. He also maintains back-up generators for electricity and has a helipad for Airborne Logistics to operate from.