Australian Camp Oven Cooking

Raised in Margaret River, Jo Clews grew up in a family of devoted farmhouse-style cooks. She became a mother and then a shearer’s cook in short order and has had many adventures living and working in a variety of communities in Western Australia, including a stint as manager of the Karijini Eco Retreat. During that time Jo has always loved demonstrating and writing about her cooking: she has been holding regular classes for over two decades and has been an equally regular contributor to Western Australian 4WD magazine for nearly as long. Soon after writing Camp Oven Cooking in 2011, Jo released a lifelong dream by buying a rural property: Melangata Station.

For safetys sake



About the author



Introduction to camp oven cooking



History of camp oven cooking



Choosing your camp oven



Care of your camp oven



Camp oven cooking equipment



Camp oven fuel sources



Making your cooking fire



Cooking with heat beads and charcoal



Planning and preparation



Must-haves in the tuckerbox



Water



Food intolerances



Baking; breads; scones and dampers; biscuits, muffins and slices



Soups



Meats - beef; chicken; fish; game meats; lamb; pork



Vegetables



Condiments



Five o-clocksies



Desserts