Category Archives: Recipes

How to preserve fruit

These tips accompany the story Queen of Preserves by Pearl McHugh. Pearl advises “First you must have very clean jars and you must have as good a quality of fruit that you can buy or pick off your trees.” The … Continue reading

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Tips for Cooking on an old wood stove

Wood Stoves come in various shapes, sizes, dimensions, wall thickness and styles, but in the Flinders Ranges the solid and reliable cast iron Metters style is the most common found in older homes. Many families rely on them for cost effective winter heating and cooking. Continue reading

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Feral’s Camel Stew

Jannene and Graham’s camel Feral, who appears to be in charge of the marketing side of Pichi Richi Camel Tours also, it seems, likes to cook! …a recipe from the story Camels for Company. Continue reading

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Wild Lime & Muntries Brulee

Muntries, also known as native currants, are a sweet wild fruit that grow in the Flinders Ranges, used to flavour this sweet treat. …a recipe from Jannene & Graham Cannard in the story Camels for Company. Continue reading

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Wild Pepper Kangaroo Shasliks

These shasliks are cooked on the barbecue. Kangaroo has a strong flavour which is enhanced by the unique hot chilli/pepper-like aroma and taste of Wild Pepper. …a recipe from Jannene & Graham Cannard in the story Camels for Company. Continue reading

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Wattleseed Tiramisu

Dannielle’s Tiramisu is a favourite of her family. “I used to do it at the restaurants [Red Ochre Grill] and now I do it at Christmas; it’s a Christmas dessert.” Roasted ground Wattleseed is used for flavouring in a variety of ways from baked dishes, sauces and casseroles, to ice cream. Dark-roasted Wattleseed smells of nutty fresh roasted coffee, and is used as a coffee substitute beverage, and as an addition to desserts. …a recipe from Dannielle Murray, in the story The Well Travelled Chef. Continue reading

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Camel Burgers

Dannielle makes a mean camel burger, but this recipe is fine made with beef or kangaroo as well! …a recipe from Dannielle Murray, in the story The Well Travelled Chef Continue reading

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Bagels (done in the Camp Oven)

This recipe makes two large bagels; double the recipe if you want more. For cooking in the camp oven on the coals, but you can use a regular oven too! …a recipe from Alison Bowditch, from the story Camp Oven Treats from Cook Out Back Continue reading

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Killer Kitchener Buns (done in the Camp Oven)

Kitchener buns are longish shaped light buns traditionally eaten at morning tea. It is recommended to use a small camp oven to cook these and do them one at a time to make it easier to control the heat. …a recipe from Nicole Pidmore, from the story Camp Oven Treats from Cook Out Back. Continue reading

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Succulent Sacrificial Lamb With Sweet Nut Pilaf (done in the Camp Oven)

This tasty savoury Lamb dish is ideal for the camp oven on coals, but just as good using a regular stove. …a recipe from Nicole Pidmore, adapted from “Cuisine” Sept 2008, from the story Camp Oven Treats from Cook Out Back. Continue reading

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