BMWMCCWA

For further cook-off photos open following link:

https://picasaweb.google.com/1055185273 ... 2015_10_10

Onya Bill
Good memories of a great night ,great to see the GSA getting a bit more dirt time ,not sure about the sampling of the winners meal shot

Harsh judging against my 2 minute noodles..."I'm getting over it though"

Report from Camp Cook Off 2015 as follows:

Heading East on great Eastern Highway late Saturday morning, aiming to be onsite at Bally Bally be 2pm, weather was warm and forecast confirmed that there was risk of a thunderstorm. As we pulled into the Hall, we noticed one keen camper had already arrived, set up out the back and was poised ready for action.

Whilst we were opening the building another familiar face rolled in, it was Bozo and he had been on the road for a few hours already, taking in HU at Fairbridge, assisting a couple of riders whom had taken a wrong turn, before heading for Bally Bally to check out the venue, before continuing back to metro.

The Bally Bally Hall, located South East of Beverley, is around 110 years old and looking good for it’s age, large hall, basic kitchen, couple of toilets and rainwater tank.

Over the next few hours the temperature soared, thunderclouds were building in the distance and a steady stream of riders were selecting camp sites, pitching tents and talking up their culinary skills.

We set a communal camp fire in the middle of the open area and the majority of the meals were created around the campfire, which allowed judges, participants and onlookers to keep an eye on the proceedings. Tall stories and recipes were plentiful as contestants prepared their dishes, Tom and Gil had set up chairs alongside the campfire to oversee the chefs in action and monitor ingredients and degree of effort going into each dish.

The local insect population was out in force, keen to be in your face, dish, drink, just about everywhere – they were a very friendly lot.

Offerings included: Salmon Biscolli, Salmon patties with mango, salad roll with salami & boiled potato, vegetarian jaffle along with dessert jaffle, Cous Cous with home made Biltong, 2 minute noodles with Tuna and the crowning Jewel by Bob Affleck – Pork Spare Ribs with Beans, Corn and side serve of Corn Bread (cooked onsite) to soak up the juices.

Bob Affleck took out the top honours for his efforts – it was his first time at a Camp Cook off and he was aware of the offerings of the previous years, so went to great lengths to contact a butcher in York in days leading up to the event, travel via York to collect the meat before the butcher closed and purchase other ingredients, prepare a multiple pot / camp oven meal, to delight the judges palates – a job well done.

Second place was taken out by Jon O with his Vegetarian (mushrooms and Thyme cooked in butter, with Parmesan) and Dessert Jaffles, which were a well thought out and tasty 2 course meal.

Third place went to Koos for his efforts, producing a dish consisting of Cous Cous with Home made Biltong, skilfully rehydrated onsite and heated to produce a hearty delight for the judges.

The fellowship continued with thunder in the distance and hint of rain, most campers woke around 3am to the thunder and spitting rain – but it was just mother nature messing with us, the few spots of rain quickly dried out and we were spared from the surrounding showers.

The campfire was rekindled for breakfast, people were packing camp ready to make their way home via various routes in order to beat the forecast rain. Packing camp was easy as the tents were literally dry, a quick scout around to place all rubbish in the bins and into Beverley to drop the hall key into the Council.

A group met in Beverley to watch the start of the Bathurst race and partake in a coffee and cooked breakfast, whilst recapping the events of the Cook Off.

Thank you to our Key sponsors: Auto Classic, Motorrad Garage, Munich Motorcycles, Nedlands Dental Clinic and Main Peak, much appreciated.

A special thank you to Tom and Gil for their efforts with the judging.

A good time was had by all, thank you to all for your efforts and helping to make the event a success.