PHOTOS | Inside Gladstone's boys only 'bachelor nights'

IF YOU'RE looking to date one of the boys from Cameron Gillett's bachelor pad or the man himself, you need to be able to cook better than his mates.

The 27-year-old Rio Tinto worker along with his brother and a mate, came up with the idea to host a 'Bachelor Night' once a week between training and playing footy and working.

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Mitch Felmming, Shaun Polkinghorne, Brad Aspel, Beau Dalton, Geoff Coumessos, Cameron King, Chris Faux, Shaun Walker, Brandon Gillett, Cameron Gillet
Mitch Felmming, Shaun Polkinghorne, Brad Aspel, Beau Dalton, Geoff Coumessos, Cameron King, Chris Faux, Shaun Walker, Brandon Gillett, Cameron Gillet

 

Now nine bachelor's strong and all good mates, every week two are elected to cook a three course meal in a certain genre.

This week's genre was Indian, next week's will be Mexican.

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The dinners are held at Mr Gillett's house and on Wednesday it was his turn to cook.

"We cooked a lamb masala, curry and rice," he said.

"It was a great feed and I'm looking forward to next week."

 

The idea was formed almost a year ago, with bachelor's coming and going as they lost and regained their bachelor eligibility.

But this doesn't mean the taken men aren't invited. According to Mr Gillett, if you have a partner you can attend, however they have to be in another country.

"You're also eliminated from the group if you bail on bachelor night to hang out with your girlfriend," Mr Gillett said.

>> Why it's harder for Gladstone men to find love

One of the food inventions created as a result of Bachelor Night is the Bogan Burger.

Instead of two buns sandwiching the burger, two meat pies were used.

Cameron Gillett and Zac Piredda with caramel tarts.
Cameron Gillett and Zac Piredda with caramel tarts.

The filling in between the two pies include egg, bacon, sausage, cheese and more bacon. And don't forget the tomato sauce.

The Bogan Burger creation was part of just one of the many fun cooking challenges the bachelor's came up with to spice up Bachelor night.

But Mr Gillett said if he was cooking for a date, his palette would be much more refined.

"I do a lot of spear fishing so I would probably do seafood," he said.

"A three course meal, starting with a creamy garlic crayfish and rice for an entrée, grilled red emperor with asparagus and sweet potato mash for main and finish it off with Ben and jerry's ice cream for dessert."

"You can't go wrong with ice cream."


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