Crocodile meat and bush tomato were the "mystery" ingredients. Sun, smoke and dust went without saying.
The third annual Bushfoods "iron chef" competition was held last Sunday, at the Quandong Farm in Ilparpa Valley, where picnickers were welcomed by the Scales family. It was a somewhat challenging induction into cooking on an open fire for UK chef Chris Messenger, who'd never done it before. Suren Perera had, but often looked like he was longing for the cool stainless steel of his kitchen at the Barra on Todd.
They were both commended by judge Bec Gooderham, a former organiser of the competition, for doing "an amazing job" in the conditions. Her fellow judges Lisa Perry (Reality Bites) and Raelene Brown (Kungkas Can Cook), both experienced chefs, commented on the difficulties of cooking with crocodile meat as well as cooking over a fire or in a camp oven. "Regulating the heat is a challenge," said Brown, "it depends on the wood you use." KIERAN FINNANE reports.
Pictured: Chris Messenger (foreground) and Suren Perera sweat it out in the Bushfoods "iron chef" competition. Event coordinator Clare Woods lends a hand with the fire.