Two Navy chefs are definitely not out of their depth when it comes to catering for up to 200 Army personnel who will be joining commemorative events for the Centenary of Anzac.
The small coastal village of Albany in south western Western Australia is the scene for the hundredth anniversary of the departure of Australian Imperial Forces and New Zealand Expeditionary Forces, who would later be commonly known as the ANZACs.
A little-used Army depot overlooking King George Sound will be the lodgings for soldiers participating in the event this weekend - with 200 stretchers, a mess tent and a camp kitchen, the Navy cooks will excel at what they do best, to keep the soldiers fed.
Leading Seaman Maritime Logistics - Chef Esler Cartledge, from HMAS Stirling, said she volunteered for this event in March when she first saw the flyer.
"I was pretty excited about coming here, I just knew I wanted to be a part of the commemorations," she said.
"To be one of two sailors working here with the Army is really good, I'm thoroughly enjoying it.
"Considering the number of mouths we'll be feeding is more than those on a frigate, I don't anticipate any problems in getting it done- the Army guys are great too, they jump in and give us a hand when we need it."
Able Seaman Maritime Logistics - Chef Amelia Greene said she was excited when Leading Seaman Cartledge asked her to work at the Albany event.
"It's great to be a part of something like this, and it's good to see all of Defence come together for this commemoration," she said.
"It's amazing to see the whole town get behind this event too - all the shops are decked out with ANZAC memorabilia and merchandise.
"I feel proud to be a part of this, especially when the locals are so friendly - they want to know all about us and what we do.