Dust Off & Dish Up is a cookbook by Broken Hill School of the Air (SOTA) that celebrates 70 years of rural education.

Including beautiful photography, the cookbook includes 190 tried, tested and treasured recipes, and alongside the food, you’ll find stories of station life and schooling across vast distances, offering a rare and genuine insight into what it means to grow up learning remotely.

Below is Stella Duncan’s (from Nulla Nulla Station in Outback NSW) Pav Roll recipe.

“This recipe is a favourite in our family for many reasons,” says Stella. “It’s not only delicious but also very easy to make, so if we are running out the door for a summer BBQ, it takes no time at all.

Stella Duncan’s Pav Roll

Prep time: 10 minutes

Cook time: 13 minutes

Ingredients

4 egg whites
1 cup white sugar
1 ½ tsp vinegar
1 tsp vanilla
Pinch salt
Sugar and cinnamon mixed together
Whipped cream
Strawberries and blackberries

Method

1. Preheat the oven to 180 degrees
2. Line a Swiss roll with tin foil and spray lightly with oil
3. Beat the egg whites and pinch of salt until stiff
4. Beat in the sugar then add the vinegar and vanilla
5. Beat until all combined
6. Spread mixture in the foil-lined tin and sprinkle with cinnamon and sugar
7. Bake for 13 minutes exactly
8. Turn out into a tea towel on a wire rack until cooled
9. Fill with whipped cream and sliced strawberries then roll
10. The kids love to add grated chocolate if it’s for a special occasion

Dust Off & Dish up sells for $44 and you can order a copy HERE