camp oven
Cooper Creek, Outback Australia (An oasis in a barren land)
The Cooper Creek winds its way through the Australian Outback after the rains from Northern Australia swell the creeks and river systems and move slowly down into the wonderful area they call the “Channel Country” providing a haven for water birds and bringing life to the surrounding country…
TomO, Janet and I travelled in our inflatable boat to this remote spot, sat back and enjoyed the solitude that the Australian Outback brings, and not another soul in sight…!
And lucky for us, Janet rustled up one of those great dampers of hers in the camp oven for us to devour, how good is that…
photo: Baz, The Landy
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A Golden Damper (Smothered in Golden Syrup)
It doesn’t matter where in the world you travel you will always find someone baking bread. And there is nothing better than eating freshly baked bread…
It could be a baguette in a back street bakery not too far from Avenue des Champs-Élysées, or a Grissini expertly baked in the shadows of the Colosseum, it could even be one of the many Indian flatbreads, a Naan maybe, baking in a tandoori oven, or even an Injera in Ethiopia.
In the Australian Outback where a never-ending blue sky meets the parched red soil it will be the drovers’ staple, a golden brown damper, kneaded and expertly worked before being baked in a camp oven, or maybe just directly over hot glowing coals…
A freshly cooked damper, still warm, is best eaten smothered in golden syrup, the residue running down your hands, waiting to be licked from your fingers…
Camp food… bonza mate!
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Smothered in Cocky’s Joy
It doesn’t matter where in the world you travel you will always find someone baking bread. And there is nothing better than eating freshly baked bread…
It could be a baguette in a back street bakery not too far from Avenue des Champs-Élysées, or a Grissini expertly baked in the shadows of the Colosseum, it could even be one of the many Indian flatbreads, a Naan maybe, baking in a tandoori oven, or even an Injera in Ethiopia.
In the Australian Outback where a never-ending blue sky meets the parched red soil it will be the drovers’ staple, a golden brown damper, kneaded and expertly worked before being baked in a camp oven, or maybe just over hot glowing coals…
A freshly cooked damper, still warm, is best eaten smothered in cocky’s joy, the residue running down your hands, waiting to be licked from your fingers…
Camp food… bonza mate!
Related articles
- The Scholarship of Ethiopian Cuisine (ethiopianfood.wordpress.com)
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Camp Oven Cooking – You’ve gotta love it!
Hands up if you think one of the best parts of camping and being in the outdoors is camp food.
On our travels we try and cook around an open fire using our cast-iron camp oven at every opportunity…
It is a way of bringing us all together at the end of a day, to talk about what we did, our experiences, and usually the only sounds you hear are the crackle of twigs burning, of birds heading to their favourite roost for the night, and of laughter, friendly banter being exchanged around the fire…
Janet, my partner, is a wonderful cook, and without fail she will cook up a batch of scones or a damper in the camp oven to be devoured with lashings of butter and golden syrup much to the delight of all…
Yep, camp food, you’ve gotta love it…
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