The Inland Cafe, Tamworth

G’day guys another post from us and I’d like to let everyone know about a Cafe we went to in Tamworth, NSW recently.  The Inland Cafe is situated at 407 Peel St Tamworth.  It is owned and operated by two sisters who are fantastic! This place is amazeballs for families. They have 3 sitting areas, their staff are helpful, and the food is beautiful! Click HERE to view their Facebook page and give them a like! Or even better next time your in Tamworth go and have a feed!

6 Pack Camp Oven Stew

  • 6-8 Lamb Chops (or what ever meat you want)
  • A variety of veges (Potato, Onion, Pumpkin, Broccoli, Peas, Mushrooms, Corn)
  • 1 – 1 1/2lt of Chicken Stock
  • Fresh Garlic ++
  • Curry Powder
  • Fresh Rosemary
  • Bay Leaves

Prepare a fire or heat beads. You’ll need it to last around 3+ hours so be prepared.

This stew is pretty simple, but takes a few hours so make sure you have a 6 pack ready because that’s when you know it’s done. Unless your my younger brother Tom, Then it would be a dozen beer camp oven stew.

Anyway cut all your vege’s into pieces and put them aside. Prep your meat, cut away any excess fat (remember that this renders down and adds taste, it also adds to your wasteline). Add the stock to your camp oven, and all the herbs and spices. Place your meat into the camp oven. You can brown all the meat first if you want to get all fancy swancy but I just put it all in.

Crack the first beer and place your camp oven into coals. You want the stock to come to a boil but not ridiculously boiling,  so keep checking it throughout the next hour and a half.

At around the 2-3 beer mark add all your veges, make sure that there is still enough stock to cover the mixture. Restoke the fire and make sure  the liquid is still bubbling away. Mix every 20mins or so.

At the 6 beer mark the stew should be close to being ready. If you need more time then have another beer. Add a small amount of cornflour to thicken the mixture if needed.

Easy As Vanilla Slice

  • 16 x Arnotts SAO’s
  • Custard Powder
  • Vanilla Essence
  • Sugar
  • Milk

Get a pan that you can lay around 8 sao’s, you may need a square or rectangle pan and you might need to break them to fit.

Add 4/5 big heaped tablespoons of custard powder, add a little bit (what ever you think is a little bit)  of vanilla essence, 2 teaspoons of sugar, and 200mls of milk together.

Mix to get a smooth paste and no lumps, add another 300/400mls of milk (you need around 500mls of milk total) then heat to a boil. Once the mixture has boiled then turn the heat off and constantly mix vigorously until you get a custard consistency (it gets a little lumpy and sticky when it starts to thicken but keep mixing).  You want it to peak a bit but not runny.

Pour onto saos in the pan, then add another layer of saos on top.Push down on the saos (so the soa’s soak a bit of the custard mixture making them soft) then put it in your Waeco, not an engel, to set.

Icing – Add 4/5 tablespoons of icing sugar and mix with a little bit of water. Stir until you get a smooth paste, you want it a bit runnier so it soaks into the saos. Then pour icing mixture back on top of the saos and put back into the Waeco.

Leave it overnight if you can. We have found it is best on day 2, not sure about any longer as we usually have eaten it all by day 3. Enjoy!