This Saturday is Trundle Bush Tucker Day and celebrity bush cook and multi-award winner Ranger Nick is taking camp oven cooking to another level.
Inspired by the creativity among the competitors at the annual Trundle Bush Tucker Day camp oven cook off, Ranger Nick is expanding the Oz tucker from kangaroo and other game meat to a more refined flavouring of his meals with a taste of Australian native ingredients.
“You always hear ‘Don’t play with your food’ and I used to get into trouble for it, but that’s exactly what I do and encourage others to do the same” Ranger Nick says.
“With the increasing demand of native foods, I’ve been playing with ingredients and seasonings and am looking forward to introducing some amazing flavours into the camp kitchen or your kitchen at home.”
Patrons of the Trundle Bush Tucker Day and the Australian Camp Oven Festival, which are held on September 7 in Trundle, NSW and October 5 and 6 in Millmerran, QLD respectively, are in for a treat when they have the opportunity to watch Ranger Nick’s camp oven cooking demonstrations and sample his new creations.
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Ranger Nick is on a mission to mix traditional Aussie bush tucker with Western cuisine, all while giving a big thumbs up to Aboriginal businesses.
Some of the native bush tucker not only offers culinary pleasures, but also has high medicinal value to boost immune systems or combat ailments.
Resilient food plants have been adapting to Australia's tough climate for centuries, require minimal space, often minimal water, are wildlife-friendly and nutrient rich.
“Best of all, they do not require any chemicals or chemical fertilisers, which makes them a truly healthy option," Ranger Nick said.
Being crowned the 2024 Winner of the Australian Owned Achievement Award, Ranger Nick continues his pursuit to support Australian economy and preserving our heritage.
To keep an eye on his new ventures, visit www.rangernick.com.au
