Cam Gerlach, the outdoorsman with a steady hand on the drill and an eagle eye for detail. Cam has been crafting in the G&W workshop for about a year. Appreciator of honest materials and a simplicity enthusiast. Smiling since ’96.
Always a pleasure to be around this champ!
We asked him a few of his favorite things...
Song in the workshop:
Ever changing but when 50 Cent and The Game come on with “Hate It Or Love It” I can’t help but drop what I’m doing and sing along.
Router, because it’s not a table without a hole for a cable
Thing you’ve made at G&W:
The prototype shelves for the Thanks Warehouse.
Komodo Dragon, have you seen those things?! https://www.youtube.com/watch?v=n6Riq-d4W_o
Rainbow Trout, the only fish I know how to wrangle
Meal at Smoko:
Can’t beat John’s home made Bacon and Egg Pie –
What you’ll need:
4 sheets pre-rolled flaky puff pastry
6 rashers bacon, roughly chopped
½ - ¾ cup Wattie’s Frozen Peas
1 egg, beaten, or milk
1 Preheat oven to 200°C. Lightly grease a 24 x 20-cm ovenproof dish.
2 Use 2 sheets of pastry to line the base and sides of the dish. Layer the dish with half the bacon and break eggs on top, breaking the egg yolks if desired. Season with pepper before sprinkling over the peas and the remaining bacon.
3 Brush the edges where the pastry will join with beaten egg or milk. Lay the remaining pastry over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit in the top to allow the steam to escape.
4 Bake in the preheated oven for 35-40 minutes.
Tips from the man himself:
Instead of joining the pastry, sit 2 sheets of pastry on a lightly floured board, one on top of the other, and with a rolling pin roll out until you get the desired size.