What did you have for dinner last night? Imagine if we took your dinner plans, put it 100 metres below sea level, multiplied the mouths to feed to about 60 and took out any fresh fruit or vegetables. This was a daily reality for Commander John Goss during his career as a cook in the Navy.

John’s story is one of many shared in the Shrine’s special exhibition Taste of Combat: The Evolution of Military Food, which uncovers often-invisible service of catering for the military and the challenges, research and innovation involved in feeding the forces.

Listen as John unpacks his career and how he managed to cook in such an extreme environment.