When I was asked if I’d like to have a chat to camp oven guru, Ranger Nick, I leapt at the chance. How could I not? Ranger Nick is a celebrity TV cook on Channel 7 Mates ‘Step Outside with Paul Burt’, he is a Guinness Book world record holder for the longest damper, and the creator of Curry Kits, and he has recently been recognised as a Finalist in the Environmental Business category of the 2023 Australian Small Business Champion Awards. While he doesn’t reckon he’ll make it to the Sydney Star Casino event in late April, Ranger Nick is pretty chuffed to have been nominated and named a finalist. Living off-grid and traveling all over Australia to educate outdoor enthusiasts and school students about bush cooking and environmental etiquette, Ranger Nick has more than a few stories to tell. We talked about how to control the heat in the fire, roasting silverside, cooking damper, and the best way to look after your cast iron camp oven. I learned so much and I can’t wait to get into the bush at Easter and try out some of his tips. Ranger Nick has an infectious laugh and he certainly put me through my paces quizzing me on my cooking knowledge. This was such a great chat and I wish him all the best at the Awards.

#161 Ranger Nick | Camp Oven Guru & Bush Cook

When I arrive at Tipico, Domenico is busy making pasta. Owner Andrea Da Como pours me a beautiful glass of Barbera and before I know it, I’ve embarked on a glorious ride of a conversation with Domenico, including a tour of the kitchen and some of the most wonderful descriptions of team work in the kitchen I have ever heard.

1. Domenico De Marco | Tipico

I had planned to speak to Matt Bentley in March. Then we went into lockdown. Over the isolation period, photos of the incredible food he was making at home would pop up on Instagram and his love for cooking and exploring new food ideas jumps out of the shots. I knew this already from all the great conversations I’ve had with chefs, but it really came home to me seeing photos like Matt’s that being a chef isn’t just a job to so many chefs, it’s their passion, their life. Matt has travelled extensively and worked in several countries around the world, but I loved that he said he thinks this is the best job so far, at Hotel Lindrum in Melbourne.

Matthew Bentley

Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!

#161 Ranger Nick | Camp Oven Guru & Bush Cook

Conversation with a chef

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