News

September 10, 2008

Camp-oven cooking (aka Dutch oven cooking) was taken to another level last weekend with 30-odd teams competing in the The Redesdale Camp Oven Cook-Off producing dishes that could be considered gourmet coming from a professional kitchen.

Mim Ward, the event organiser described the day as something that, ‘lends itself really well’ to a country and community feel as teams come together and practice up to five weeks before the event and usually go through about three or four different recipes in that time. When asked why camp oven cooking, Mim states that ‘people have a fascination with [it], they are really passionate about it’.

The day kicked off at 9am with the contestants registering and collecting their four compulsory ingredients: meat (beef or lamb), carrots, onions and potatoes. The camp ovens were fired up with Heat Beads® BBQ Briquettes and the cooking creations began at 11am – with contestants vying for prizes such as $700 cash and hampers.

As well as all of the camp-oven festivities there was a produce market featuring local delight and the local CFA boys were present throughout the day in order to raise funds for the local brigade.

At 3pm the first round of judging with the expert judges panel began, based on the categories of taste, aroma, texture, presentation, innovation and imagination.

When it came time to announce the winners, the tension in the air was palpable. The $700 prizes for first place best beef went to ‘The Old Manse’ and first place best lamb went to ‘The three stooges’. The best-decorated campsite went to ‘Cast Iron Chefs’, best damper went to ‘The Black Sheep’ and the best cake went to ‘The Delectable dames and the dandy’.

Check out our video of the event highlights, below!