Broken Hill School of the Air (SOTA) is no ordinary school.
It was officially opened in 1956 and has grown to span an area of approximately 800,000 square kilometres and service and handful more than 100 students.
It has come a long way since the static-filled radio that was originally used.
With the advancement in technology, the children are now able to see and interact with their teachers and each other in their own ‘virtual classroom’.
They are truly parted but united.
Within the pages of this book, you will find tried and tested recipes from the outback, the culinary kitchens of the SOTA families.
The families not only raise well-rounded children, but they are also involved in managing households and properties, fencing, mustering, maintaining pipelines and checking stock waters.
The list can seem endless.
On top of this, and most importantly, they are providing a quality education for their children.
Broken Hill School of the Air parents and citizens created this recipe book to celebrate 60 years of operation and to support and enhance the education of the isolated children within the school, and provide books and awards to our students at end of year presentations.
The vision for the cookbook began at a parents and citizens meeting via satellite, with women spread across three states. It was time to update the old edition and get about marking the celebration of the 60th anniversary of the school.
In a short note at the book’s end, the editors say they wanted to illustrate that bush people really appreciate delicious food and the importance of their role in getting it to the plate.
“Little did we know the time, effort and coordination that would be required to produce such a detailed and quality book. After countless phone calls, emails and even a 1000-kilometre road trip to meet editing deadlines, which involved our husbands, governesses, kids and of course lots of wine, laughs and a case of 2am delerium we are thrilled to present this book to you.
“Touring or bush kitchens is like a walk through time.
“Some station wives still cook on a wood stove and others are more modern and have a Thermomix.
“Despite their varied conditions, the distance to the nearest supermarkert and often wearing many hats, it can be guaranteed that there will always be home cooked goodness on the table, to be enjoyed by family, friends and visitors alike,” write Pixie Moses of Mt Westwood Station and Bree Wakefield of Banoon Station.
‘Boots off Aprons On’ is available from the Rural Bookshop, phone toll free 1800 025308 or go to ruralbookshop.com.au
