|Master Campfire Chef 2016|
From June 3-5 Scouts from NSW and the ACT tested out their ingredient gathering, cooking and eating skills at Master Campfire Chef 2016!
Like last year the Scouts were all split up into different Patrols, with Groups from Wells Station, Amaroo, 1st Cobargo and Weston Creek, as well as Yass, Cootamundra, Gundaroo, Birralee, NSW Warren Lones and NSW Coast Lones.
The first camp activity was 'Get the Dough', which was a fun food-based obstacle course. During this, Patrols got to cook Egyptian damper on the campfire, and although it was a bit burnt, it tasted fine!
After that, Groups were off to the 'On the Nose' base, where they sampled lots of different ingredients wearing a blindfold, and had to guess what they were.
There was quite a bit of rain during the camp, but that didn't deter the eager Scouts. Groups would navigate through the 'Hunter and Gather' base to collect ingredients for their next cooking mission and although sometimes it was difficult to start trench fires, they found other ways to cook their food.
The best part, of course, was all the eating! Throughout the camp, Scouts dug into homemade chicken nuggets, lamb chops, beef, fried rice, veggies, roast pork, bacon and eggs, plenty of dessert and cake to celebrate 4 birthdays! The dishes were cooked using a range of equipment, including gas burners, haybox cooking and on the BBQ.
The final activity base was the 'Mystery Box' challenge where Patrols had fun making a two course meal using the ingredients in their mystery boxes.
It was a great experience for all involved!