Check out Jarrod’s Campout!

 

G'day Happy Campers!

Just a quick note say a big THANK YOU to all that attended
 "Jarrod's Campout" on the 25th of March 2011.

Well………….didn't we have an absolute cracker!? Since then quite a few of you have been in & the talk about the weekend is positively fantastic. It was just great to see all our regular customers who made the effort to come along & equally exciting to be introduced to some real friendly & ever so genuine people who I had never met before. The weather was sensational, the swimming was refreshing, plenty of fish caught & many a yarn told around the campfire!


For those of you who didn't attend, here is a few of the things we got up to:

• Tarp erecting demonstration & a tarp erecting competition. (Well done Kez & Danielle)
• Cooking demonstrations, (Mustard & Garlic Lamb Roast- See recipe below)
• Live music by Olivia Robins
• Camper Trailer demonstration by yours truly.
• Product showing by Coleman. (A sneak preview at next seasons range of gear).
• Evakool showing on solar, fridges, ice boxes etc….
• A chance to paddle a sevylor kayak (Coleman supplied)
• A hearty Breakfast supplied by Elgas on Sunday Morning
All in all it was a fun filled weekend with some great people. To make it even better we all had our  favorite pass time as a common interest…. "Camping"

Local Business Support 

 I would also like to thank all of you who supported the local businesses in the little country Town of Imbil. Being from the bush & a small country town myself this was something that I was quite passionate about to start with. After the weekend event we were the talk of the town…… I can grant you that! I spoke to both Lisa at the pub & Clint at the butcher & they were ecstatic with the support. Lisa said it was the busiest they have been since Christmas. So well done & thank you all once again……doesn't it feel good to support a local?!

 

Island Reach Camping Resort

For those of you that hadn't been to the Island Reach Camping Resort before. HOW GOOD IS IT???!!!
It's just beautiful isn't it? There are not too many camping parks that are only an hour away from home, where you can camp on a river bank, have a fire, sit amongst the trees & then literally walk out the front gate & buy yourself a paper, a coffee, have a counter meal & stock up on supplies from the local  butcher & grocery store. Not only that, with all that rolling grass & fishing available you could be anywhere in Australia. Make sure you make the effort to get back real soon.

Photos

Please enjoy the photos below, just click on them to enlarge. One of my good friends Kari (Photographer) did a fantastic job of them. "Thanks Kari!" It looks like we are going to try & have our next campout in October. I will keep you posted throughout the year through my news letter.

Next

RECIPE - Camp Oven Mustard & Garlic Lamb Roast. 

Ingredients:

  • Purchase yourself a fresh leg of lamb for roasting. Approx 1kg - 1.5kgs

  • 3 Table spoons of Seeded Mustard

  • 3 Table spoons Oil

  • 1/2 Fresh Lemon

  • 2 cloves of Fresh Garlic

  • 1/2 a small punch Fresh Oregano

  • Sea Salt to taste

· In a bowl place:

 Mustard, enough oil so that the mixture remains reasonably thick & won't run of the meat once coated, finely chopped garlic and tear the oregano with your fingers to really bring the flavour out!  Add sea Salt to taste and mix ingredients together.

Spoon the mixture on to the meat & be sure to leave yourself some extra to drizzle on to your cooked meal.

(Be sure not to touch the meat with the spoon as this could cross contaminate the rest of the mixture for the extra marinade)

Let the Garlic & Mustard coated meat sit at room temperature for approx 20-25minutes

Place in a pre heated camp oven to the side of the fire (About a foot away) & place Lamb in camp oven.

Make sure Lamb is on a trivet. (A trivet is like a cake rack. It keeps you meat up off the camp oven base to stop it burning)

Replace lid on camp oven & fill lid with hot coals from fire.

70% heat on top of camp oven. 30% of heat around base of camp oven. Most heat should be in lid

Cook for about an hour a Kg.

Once cooked slice up ready to serve. As you are serving drizzle the left over marinade on to the meat read to eat YUM!