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Dan Everett: Right. Ben, could you start by telling us a bit about who you are and what your role is at Engel? Ben Ranford: Sure, I’m currently the sales representative for Western Australia and the Eyre Peninsula at Engel. It’s an interesting role that keeps me pretty engaged with a diverse range of tasks. I’ve been the sales rep for nearly three years now. But I actually started with Engel back in late 2016. Since then, I’ve been involved in quite a few different areas within the company, ranging from general office duties to managing aspects of our warehouse. It’s been a great journey. DE: That sounds quite comprehensive. How many people are on the team at Engel? BR: The team isn’t very large. We have one person based in New South Wales, a few in other states and around ten people in Queensland. So, it’s a tight-knit group where everyone has a significant role to play. DE: It seems like a setting where everyone needs to contribute quite a bit, right? BR: Absolutely, Dan. In fact, as a company policy, we generally promote from within. This means whenever there’s a vacancy, our first step is to assess internal candidates who might be interested and capable of filling the role. This approach has helped us build a strong, internally-driven…
There’s no shortage of odds and ends, doo dad’s and what’s its we fit to our rigs, all with their own unique story and purpose. But some bits of 4X4 kit are a little more special than that. In fact, the Engel range of fridges may as well be considered family heirlooms. For a comparable price as their competitors, the Engel range of fridges have a track record 60 years long, with many of those early fridges still bouncing around the tracks in the back of 4X4s to this day. To find out what gives Engel their staying power, we sat down with tech-guru Peter from Engel, here’s what he had to say. Dan: Righto Peter, let’s cut right to the chase, what do you do at Engel and how long have you been doing it? Peter: I’ve been with Engel for 29 years. I’ve worn a lot of hats over the years, everything from helping set up the business to sales rep., State Manager for several states, looking after our national accounts like Kenworth, etc., I’ve worked in our customer service division and done a lot of staff training internally as well as external retail training. Yeah, just about everything. D: For those who have been living under a rock for the last 60 years, can you give us…
iKamper Skycamp 3.0 RTT The age of the dumb roof top tent is over, and a new dawn of intelligent design is here. At least that’s iKampers goal with their 2022 launch of innovative roof top tents. There’s a host of new models but the iKamper Skycamp 3.0 is the one that’s caught our attention. The unique folding design aims to provide the rugged exterior and quick setup times of typical hard-shell roof top tents with the huge space available in the old-school soft-shell roof top tents. What makes it so impressive? In short, it’s a king size bed and takes just one minute to set up. It’s robust enough you could park a Jeep in there. You can leave your sleeping bags in fully packed up. The mattress is 25% thicker than their competitors. And it’s even insulated so will be cooler in summer and warmer in winter. In a word. It’s brilliant. Prices for the top tier Skycamp 3.0 start from $5,895 and there’s a mini version available from $4,995. To see the full specs and the rest of the line-up head over to https://ikamperau.com.au/ Ultimate 9 Codebreaker Modern 4X4s are getting more and more complicated, and it’s something that turns off a lot of potential owners with fears of outback reliability. Ultimate 9 are aiming to demystify…
Recipe by Pat Callinan Images by Tommy Salmon Minimisation of washing dishes should be one of your highest priorities when it comes to camp cooking. So that’s why I’ve resurrected this tasty ninety-year-old recipe – in an attempt to wash one less dish… Don’t worry, it goes alright too… INGREDIENTS 200g bacon (diced) 2 medium onions (diced) 1 capsicum Worcestershire Sauce 2 tins crushed tomatoes 1/2 cup water 1/2 cup red wine (Greenskin Cab Merlot) 2 red chillies 1 bag spaghetti Basil Leaves Fresh Parmesan STEPS 1. Brown the onion and the bacon in some olive oil. 2. Once cooked add the liquids along with the capsicum and chilli. 3. Heat it up to a boil and then add the spaghetti. 4. Put on a slow boil for 15 minutes. 5. Top with fresh basil leaves and parmesan to serve.
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