There is No Mystery Meat in Our Kitchen!
December 2nd, 2016
When you think of camp food, I am a sure hot dog and fries and other mediocre food come to mind – not at Lovell Camps!
Lovell Camps is fortunate to have an amazing kitchen team, led by our head chef Geoff – aka “Geoff the Chef”. We are proud of all the hard work and dedication that goes into running the kitchen so smoothly. We are keen to have Mr. Joshua join us this winter, as our Kitchen Assistant.
“Even though the kitchen comes under enormous pressure at times, we’re passionate about what we do,” say Geoff.
If you have attended a Lovell Camps program in the past few seasons, you will remember Geoff. He is a tall, friendly Australian who loves to chat. He will go out of his way to make you feel warmly welcomed and ensure the food exceeds your expectations. “Although chefs in general are notorious for being loud and aggressive at times, I assure you that I am friendly and approachable and willing to answer any questions you may have.”
When planning menus, Geoff tries to find healthy alternative options for the children to enjoy, as well as the adults. “I believe the best food is fresh and sourced locally where possible. We at the Lovell Camp kitchen strive for excellence. We aim to prepare meals that are hearty, healthy and nourishing but at the same time are fun and delicious.”
Attached are two of the most loved recipes from the summer season. Thank you Geoff for sharing your secrets!
Lovell Camps Granola
4 X 1kg Rolled Oats
2 X 1kg Pumpkin Seeds
1kg Sunflower Seeds
750g Sesame Seeds
600g Coconut Chips
50g Ground Ginger
100g Ground Cinnamon
Zest of 5 Oranges
1200g Honey (warmed up)
500ml Olive Oil
1kg diced Dried Apricots
1kg Dried Cranberries
1. Mix dry ingredients together to incorporate spices.
2. Add honey and olive oil and mix well.
3. Spread mix out over 6 trays about 2.5 t/a containers per tray.
4. Bake in 160C oven for approximately 40 minutes ensuring to pull trays out every 10 minutes to mix ingredients to ensure all ingredients are evenly toasted.
5. Allow to cool completely.
6. Add dried fruit. Mix well.
Chocolate Self Saucing Pudding
15g Baking powder
350g Castor Sugar
80g ‘Good Quality’ Cocoa
50ml Vegetable Oil
2tbsp Vanilla Extract
– This recipe can be doubled when making it for a group of 8-10 people.
1. Using your pudding dish or a mixing bowl addsugar, salt, cocoa, oil, milk, eggs and vanilla and combine all ingredients together using a whisk or electric mixer. Try and mix to remove lumps.
2. Fold in sifted flour and mix well using a wooden spoon or silicone spatula.
3. Place in ovenproof dish and sprinkle with 150g castor sugar mixed with 30g cocoa.
4. Gently pour 500ml of hot water over this.
5. Bake for 30 minutes in a 180C oven.
– Best served with vanilla ice cream or double cream.