The first launch of spring should be the best one, not the one where you discover what winter did to your boat. A two-hour pre-season check covers engine, trailer and 12V.
Deep-dropping for blue-eye or gemfish is a winter staple, but should you go electric or stay manual? The honest 2026 guide to offshore reels, power draw, and gear setups.
A seized bearing at 100km/h is not an inconvenience, it is a wreck. Winter is the time to service the most neglected part of your boating setup.
The tuna are calling. Learn how to harden your boat's 12V system, audit your rigging, and stay safe in the Southern Ocean for the 2026 winter bluefin run.
Struggling to choose between side-scan, down-scan and traditional sonar? Our 2026 buyer's guide breaks down the technology to help you find more fish in Australian estuaries and bays.
Tackling salt spray, constant hull vibration, and electrolysis requires a rugged approach. Here is how to wire your open tinny for 12V electrical safety.
Cold water, empty beaches and rod tips bent over in the dark. The honest gear and rig guide to chasing tailor, salmon and mulloway from May to August.
Knowing where the fish are isn't luck. Here's how to wire and mount a GPS sounder on a tinny so you can read the bottom, stay on the bite and find the way home.
When the water cools and the wind drops, autumn turns Aussie estuaries into kayak fishing paradise. Here's the species, tackle and rigging loadout we paddle out with from May.
One wok, one burner, fifteen minutes. Pork, capsicum and hokkien noodles in a glossy sauce — the fastest way to warm up a cold winter camp.
Three hours of slow fire and one pot of the best cold-weather camp dinner you will eat all winter. Lamb shanks, red wine, tomatoes and beans — cooked while you tend the fire.
Maximum flavor, minimum cleanup. This one-pot creamy mushroom and chicken pasta is the 20-minute comfort meal every Aussie camper needs in their recipe book.
When the sun goes down and the frost starts to bite, nothing beats a camp oven bubbling with red wine beef cheeks. Tender, rich, and worth the three-hour wait.
