Several attendees like home cooking, others like to buy their meals from the Ilford Roadhouse, and other prefer bush cooking, the way it was done in the early times during the white settlement of Australia. Hot food can be quite desirable at wiruna, as the weather can get extremely cold at times (see photo below).
Some of the more favoured recipes are printed here, for you to try, should you be game enough or desperate enough to try them.
Road-kill Stew Take 25 kg of road kill, preferably less than 2 days old, hack into bite size chunks, and place in 30 litres of water in a clean oil drum. Add one handful of salt, a half a kilo of gum leaves and 1 litre of good quality cooking oil (not mineral or sump oil). Simmer over a slow fire for two hours. If desperate, consider eating it, although you should try it on a dog first, if possible.
Witchetty grub puree To 12 witchetty grubs, add 300ml sour cream, a pinch of pepper and a teaspoon of wild grass seeds. Beat vigorously in a bowl or billy can with a fork and heat for 10 minutes over a slow fire. Allow the puree to stand until you are hungry enough.
Chicken Surprise! Take any bird (Crow, Kookaburra, Cockatoo etc), wrap in wet clay and place in the coals of a fire for about 40 minutes, well covered with new coals. Then break the clay away, and the feathers will come away with it. Slice open the bird with a Swiss-army knife, and the intestines should fall out in a ball. Eat some. If it tastes anything like a chicken, not only is that a surprise, it is bloody amazing...