Anyone for kangaroo meatballs cooked in local tomato bolognaise sauce with lemon myrtle fettuccine?
Or would you prefer satay chicken with capsicum and papadums, or a medium spiced chicken madras with naan bread – all cooked over the coals in camp ovens?
If these recipes get your mouth watering and you are curious to learn how these meals can be prepared in camp ovens, the Clarence Valley Camp Oven Festival plays host to three passionate cooking demonstrators on Saturday June 10.
Toni Swain, also a wonderful blues singer who has performed at the festival in the past, is in charge of curries; meanwhile Angela Wilson, already renowned among festival goers for the quality of her camp oven baked goods, is contributing the peanut satay flavours.
Perhaps the most intriguing offering, is the kangaroo meatballs prepared by Zenzi Grace, whose interest in using native edible plant species in cooking stems from her extensive experience in creating tasting menus and running a successful café in Bellingen in early 2000s.
“Bush foods native to Australia have provided sustenance and medicinal benefits for Indigenous Australians for tens of thousands of years,” said Ms Grace. “This region has abundant native food resources including many edible plant species such as: Lemon Myrtle, Dorrigo Pepperberry, Riberries.”
“Sharing recipes that feature native plant ingredients is my way of contributing to a cultural shift towards a sustainable ecosystem and a secure diverse food supply. I want to connect people to the dream of bringing back the land’s unique flavours and tantalise their tastebuds.”
Creative Director Laena Stephenson said, “Our guest cooking demonstrators spend the morning preparing the dishes while sharing recipes insights and cooking tips with festival goers gathered around the cooking fires.”
“Then at lunchtime on Saturday, the food is sold in portions through the Big Shed kitchen,” she said.
To see the full festival program and for ticket booking information, head to the festival website www.clarencevalleycampovenfestival.com or call the office on 02 6649 4155.