AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jan 24^th, 2026 at 6:40pm

Derek Offline
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Have noticed in the press and on social media a lack of hype about Australia Day this year.

Maggie and I generally celebrate on our own as crowds I find generally overwhelming these days.

Have got into the spirit of things and picked up a nice bone in shoulder of lamb today. If all goes well am planning on cooking it in a camp oven to a recipe from the Two Fat Ladies. Jennifer cooked it in one upside. Will be a long slow cook with lots of haricot beans.

While not in a camp oven I am also planning on having a go at my first ever pavlova. Haven’t even told Maggie about that yet.

What is everyone else up to this Monday.

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Reply #1 - Jan 24^th, 2026 at 7:10pm

Rabbitz Offline
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Barossa Valley, South Australia, Australia

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Forecast is for 45°C which means we'll be a bit over that (got to 46°C with 43°C forecast today) so my guess is that we'll be doing 3/5ths of 5/8ths of bugger all....

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #2 - Jan 24^th, 2026 at 8:31pm

Derek Offline
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We are supposed to be looking at 41 on Monday here. Most likely a fire ban from what I am now reading so maybe no camp oven.

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Reply #3 - Jan 24^th, 2026 at 9:36pm

Bear Offline
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Evening 43/45c for Monday here, AC will be on all day. 42c here today with acool change around 4:30pm bringing it down to 34c.

Just got home from the SIL 50th birthday and full stuffed. Not a part of me wich is not sore.

Take care and stay cool. Cheers Robert

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Reply #4 - Jan 26^th, 2026 at 10:52am

Derek Offline
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Pavlova is in the oven. It is an old Margaret Fulton recipe and I have always found her recipes to be good, so should turn out.

However, it called for 1 1/2 cups of castor sugar and I only had 1 cup in the pantry so added half a cup of ordinary white sugar.

Will see how it goes.

It is in the cooling off stage now and from the outside looks as it should. Cheesy

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Reply #5 - Jan 26^th, 2026 at 9:02pm

Derek Offline
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Well, Australia Day over for another year.

Chiko Rolls for lunch, Lamb Shoulder with Canneloni Bean Casserole served with crusty bread for dinner and a pavlova, my first I might add, for dessert.

I was really looking forward to sliding that shoulder bone out of the well cooked lamb.

Was a late dinner as we lost about two hours of power during the afternoon.

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Reply #6 - Jan 26^th, 2026 at 9:05pm

Derek Offline
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More of the pavlova. This recipe is for a crusty outside and a soft inner.

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Reply #7 - Jan 26^th, 2026 at 10:40pm

Kevvie Offline
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HI Derek
Looks like you have a great meal. thanks for the photos
regards Kev

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Reply #8 - Jan 27^th, 2026 at 10:50am

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We had a corned beef for dinner, although we did have a lamb roast the night before.
I have my Australian flag flying as well.

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Reply #9 - Jan 27^th, 2026 at 7:36pm

Derek Offline
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I am not sure how or why it turned out that way but Maggie said to me about the pavlova, “If you make another one, don’t change anything as this is the best pav I have ever eaten”. Shocked

I do agree it was amazing. It is an old Margaret Fulton recipe and one that has a thick crunchy crust and a soft chewy inside.

It is a very rich dessert and not one to be eaten often.

Here it is:

Ingredients
The whites of 4 large eggs at room temperature. (I used 5 medium ones)
1 1/2 cups castor sugar
1 teaspoon vanilla extract
1 1/2 tespoons white vinegar

Method
Preheat the oven to 200 degrees.

Beat the egg whites until they are soft peaks. Then with the beater running fast gradually add the sugar one tablespoon at a time. As soon as the sugar has all been completely added turn off the machine.

Fold in the vanilla and vinegar

Spread over a 20 cm circle on a sheet of baking paper on a baking tray and smooth leaving a slight indent in the middle.

Turn the oven down to 150 degrees and bake the pav for an hour then turn the oven off and leave it to cool with the pav inside.

Pretty straight forward and worked for me.

The recipe did say to expect some cracking to occur. Our topping was whipped cream, sliced fresh peaches. Sliced fresh apricots, sliced banana, halved red grapes and a sprinkle of passionfruit pulp.

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