A stew, ragu or tried-and-true dumper. Why camp-oven cooking is so scorching

Therese Palmer has simply taken two completely made garlic bread loaves out of her camp oven, and the aroma will tempt even essentially the most detached of style buds. For this central Queenslander, there’s something fascinating about cooking over scorching coals. “Everyone likes to eat,” says Mrs. Palmer, pointing to passersby across the camp-oven cooks. … Read more