THE SMELL of woodsmoke is in the air as the fire burns down to glowing embers. Nestled among the embers, campovens work a slow-cooking magic on the food within.

There’s nothing quite like dining on food cooked the bushman’s way in the great outdoors under a vast starry sky.

You can experience it for yourself at the Blackall Caravan Park, where from May to August you can sample true blue campoven meals cooked on an open fire at the Blackall Caravan Park six nights a week.

The meal consists of homemade soup, two roast meats with baked vegetables and gravy followed by damper, golden syrup and billy tea. As numbers are limited for dinner, bookings are essential, so if you are staying at the park please book ahead. All park patrons are welcome to watch the campoven cooking any time during the afternoon.

It’s an opportunity to meet, mingle and talk to fellow travellers. You can listen to bush poet, Garry Lowe every afternoon around 5.00pm and sometimes join in with a singalong.

Blackall Caravan Park also offers a well stocked kiosk, selling bread, milk, ice, soft drinks, frozen meat and vegetables and other essentials.

Some folks describe it as an oasis in the outback. Hosts Chris and Robert Parnaby offer outback hospitality and a peaceful and relaxing stay.

And it’s only a three-minute walk if you want to stroll downtown.