Shane
Welcome back to The Adventures On The Road podcast proudly brought to you by Ranger Nick bush cook and his new recipe book radio recipe collection.

He's considered a dinky-di Ozzy character who walks his talk. With no dull moments, Ranger Nick's colloquial language and unique sense of humor have earned him the reputation of the entertaining bush cook, keeping heritage and traditions alive. He combines educational information, yarns, poetry, and ballads during his camp oven cooking demonstrations without any further ado, welcome Ranger Nick.

Ranger Nick
Top of the morning to you, brother. How you going, mate I am on top of the world. What about you? I am unreal as always, Well that's good Now. Let's do a little bit of a quick catch-up. We're into 2021. And things are sort of getting back to what we think might be a new normal. What have you been up to? And what shows and events have you been at so far this year? Whoo, mate her tell you what the last? What is it now 16- 18 months has been a real slog. I mean, here everyone's had concerns, and all the rest of them no Robinson Caruso. We've certainly hit the ground running. But in that time, when we had nothing on no events to attend, and things like we were pretty well-grounded. I thought, gee, Wizz better do something about income. And I think I'm too grumpy to work for someone else. So

we started looking at other things to what we could do. So we did a bit of live streaming and stuff like that with animal Action Day and so forth.

We've launched a new product currykits.com.au. If you love your curries, it's good for your immune system get into this stuff. It's absolutely beautiful restaurant quality, easy cooking, do it at home, or on the road in your camp ovens and all that absolutely fantastic flavors you very good, very good. Very, very good.

So and released the book. So over the last five to six years, I've done a session on the radio every Saturday morning with Danny P Hoyland. And yeah, we I thought, well, what am I gonna do with all these recipes? Let's chuck them into a book though. He published a new book radio recipes, which is the book that we're sponsoring the show with. So that's about the thick and thin of it. And now we've hit the ground running and hooly dooly, we've done Capella Mildura, six days of Brisbane Nimbodah, camp oven festival. Gosh, I'm sure I missed a couple in amongst that but we're about to head up the Cairns tomorrow. We'll be at the Cairns show

what's going on. lots going on. He's very busy for the rest of the year. So keep a lookout around the place because I'm likely to show up on your doorstep. But do you ever sleep?

yeah mate sleep like a baby no guilty conscience?

Work hard play hard sleep well at night, Shane, that sounds like a good recipe to me. Now talking of recipes. Let's talk about this new book of yours. So you mentioned that it's a combination of all the recipes you've put on air during your radio program. Is that right? Yes, yes. Maybe not all there's probably a few that are on bits of paper because we were up the paddock or whatever and got misplaced and not used.

Probably a good place for some of them. But

mate Look, just just every Saturday morning we get together have a bit of a chat about the camp oven cooking, on West Bremmer radio now, an online radio site. So if you're interested in seeing what's going on some great stuff on me.

But I'll do that every Saturday morning is free recipe comes up and shared on Facebook. And you can get added to the through the theme club on the website.

Shane
Excellent. All right now, I've got a copy of your, your book here. And I've been having a little bit of a browse. And there's a couple of things I want to bring up for us to chat about.

First of all, in sort of the the introduction to the book you you talk about

first of all, why you sort of started this anniversary edition and then and then you go through some camp oven basics, which I think is really good. And I noticed that you've got

three links there

on how to light your charcoal briquettes. How many charcoal briquettes to use and cooking with timber calls. They're the the links that you can copy out from the book put into your computer and browser and you go to YouTube. And obviously, there's a demonstration with you explaining all this, which I think is a great idea. So I think the information to start with at the beginning of the book is really good but then I turned over the page

And I've got the index.

And this is where the problem started Ranger Nick. Oh, right, we have an issue, we have an issue, my mouth has a stop watering.

Where a bib mate the saliva gets one of those ones with a little scoop in the bottom. I'm just kidding. You know there is this full page pages to this index. And the recipes just go on and on from from entrees to main meals to desserts. Now, there was a dessert, like loving this. There's lots of in this. It's not just one dessert, but there's one that caught my eye when I read it in the index. I had a quick look at it. And I thought what a top idea for dessert. And I thought we might have a quick chat about it. And that is

camp, have an ice cream cake are my year. Look, I gotta say it. There's so many things that happened in your life. There's a story to that where I'm essentially a story to everything you mentioned about links through to YouTube, on how to timber cows, all that sort of stuff you'll find right throughout the book. There's icons at the bottom of the page. And if the recipe The recipe is on YouTube, you're able to Yeah, it'll be lit you're now on the page. So there's links there so you can see how to make it so yeah, there's a bit of that through the book but

Ranger Nick
yeah, look wonderful, wonderful, wonderful desserts or forgotten which one it was I got off on a tangent there. Well which one are we talking about? Oh,

Shane
I'll bring you back on track. Yep, the camp have an ice cream

Ranger Nick
ice cream cake Of course. So there's a story to it. That's what I was saying. And I don't follow running to where at Claremont or somewhere like that. He's a real owl bushy and I look like a saddle bag with always. And he said to me, you know, Hey, get out camping and you'll get some clams. This is and this is more in the days that where we relied on eskies and not the refrigerators that we have near the freezers and everything we can take with us. He said you always get some sort of clown shows up trying to bring ice cream to camp and it always melts every time every always a failure. And I said yeah, I have seen it dried and then really good. And he said well rather than tip it out because you can't it's all sloppy and doesn't look good once it's melted Melbourne so he said just mix a bit of flour with it so it comes walking cake he said and then bake it in the camp and he said you got to camp out of an ice cream cake nice sweet vanilla chocolate me a poly in which whichever strikes you flavor, but yeah, absolutely wonderful cake and a great way to use up leftovers or waste.

Shane
I absolutely loved the sound of that. And I mean, it caught my eye because I thought Hang on a minute. An ice cream cake in a campervan. what's what's the econo they are but I totally agree after reading the recipe I can well imagine. And I look forward very much to getting into that one. Now. What I like about you and your recipes, Ranger Nick is that you can basically turn in anything into a delicious dish. And you're also a very creative and you're bringing, shall we say a level of sophistication

Ranger Nick
to a recipe. A level of sophistication Crikey. I never thought it or anything like that. My

Shane
well this this other one I looked at it very right. Like this one I saw on the index and again I had to look it up. And it's your hot dip can be

Ranger Nick
the hot dip in there. Yes, actually. Absolutely. That's a great one on Jesus been a long time since a whack that together. Writers for a bit of cheese dress up a bit of cannon beer cheese with some of your favorite Herbes from area garden with a chili or capsicum or whichever. And yeah, give that a bit of the heat in the oven and it comes up really good and it's quick, simple on dry or appetizers. before meals and things like that when everyone's sitting around having the during happy hour makes it really easy.

Shane
Yeah. The first thing that popped into my mind was happy hour when I saw that one.

Ranger Nick
Yeah, rather than muck around with cutlery cutting it off and stick to the knife everyone the tech fight with Matt just just ate it up through nice and sloppy. Just get into it.

Shane
You know, I was just thinking a slight variance you could do on that as well. That I really liked because I love my bacon. Oh right. Okay. Yes, yes. So if you threw a couple of strips of bacon in there with it, they get nice and crispy. And then you could just break them up and put it on top.

Ranger Nick
Mike this is the this is the stuff I like about what you said about the recipes and things you like about This is what I like about my recipe It seems they seem to inspire people to play with their food. Now I don't know how many times I got cracked across the knuckles as a kid with the back of dads nice for playing with me food but are encouraged people play with your food if you like the taste of it put it in there exactly what you just come up with this flat a bit of bacon art What a great ID I love my bike in my way. Bacon's everything's better with bacon, some say with a toy down a lot of it. I think I've got spoiled as a kid being from a big family and not having a copious amount of money to luxuries we get quite simple food. And part of that, of c