Australian Campfire Recipes

A definition first -"jumbuck" is Australian slang for a sheep, and more specifically a young 'un (i.e. probably a lamb). The term has mystified millions and is best known from Banjo Paterson's use of it in "Waltzing Matilda". Its etymology is equally mystifying. It is possibly from an Austrlaian Aboriginal language, or perhaps an Aboriginal alteration of an English phrase like "jump up". Some suggested etymologies are a stretch. In 1896 a writer in local period journal The Bulletin suggested:

The word ‘jumbuck' for sheep appears originally as jimba, jombock, dambock, and dumbog. In each case it meant the white mist preceding a shower, to which a flock of sheep bore a strong resemblance. It seemed the only thing the aboriginal imagination could compare it to.

Enough of the sophistry anyways, we're here to cook. For this one, you'll need a camp fire with some good steady coals and a sturdy, preferably heavy duty cast iron (doubles-as-weapon grade) frying pan.

I’ve gone all survivalist for this menu, because sometimes you just don’t know when you are going to be left behind by your ride, captured by aliens and deposited in the middle of the outback, or escaped from a backpacker-killing psychopath (Wolf Creek is based on fact, you know). You may not have all of the ingredients below, but hey, imagination and artistic license. Or whatever.

Ingredients

• Kangaroo leg (roadkill of course)
• Worcestershire Sauce
• Garlic cloves
• Mixed herbs
• Half a cup of cooking fat (kangaroo has a really low natural fat content)
• Bottle of Aussie Shiraz
• Cup of water

Directions

Make incisions into leg in three or four places (the Roo’s leg of course, not yours), and pack with cloves of garlic down near the bone.

Here’s a recipe for the traditional Australian campfire bread known as damper. We like to cook it here in the coals of burned-down ritual fires lit on Camera Obscura acres to celebrate various pagan festivals, and for other rites of dubious provenance. This is a cheese and chive variant, which can be done in foil in the coals, or in an iron camp oven.

Ingredients

• 2 Cups Flour
• 4 Tsp. Baking Powder (heaping)
• 1/4 teaspoon of Salt
• 1 cup grated tasty cheese (in the USA, this would be “sharp” cheese)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chives, chopped
• 15g (1 Tbsp.) Butter (approximately)
• 3/4 Cup Water or Beer (approximately)
• Milk

Directions

Fire off a campfire and let it die down. Sift the flour and mix in the salt and baking powder, then rub in the butter as with scones. You’re going for the consistency of bread crumbs at this point. Add in most of the cheese and chives and mix like a crazy person.

Then mix in the water or beer not overdoing it and looking ultimately for a doughy consistency. Knead lightly on a board/flat surface/altar until smooth. Form into a round shape. Wrap the dough in foil or put in a camp oven and brush with a bit of milk, then sprinkle with extra cheese. Adorn with symbols.