The campfire breakfast that cooks itself while you pack the swag. Bacon, egg, potato and cheese sealed in foil — zero dishes, zero fuss, all flavour.
One skillet, one fire, and a Dijon cream sauce that makes the whole campsite smell like a country pub kitchen. Winter comfort, one pan to wash.
Nothing beats the smell of curried snags drifting through the trees on a cold outback night. Learn how to master this Aussie classic in your cast-iron camp oven.
Forget the individual pans. Learn how to master the one-pan Aussie big breakfast in a cast-iron skillet — the ultimate fuel for a long day on the tracks.
Spice up your campsite lunch with our easy Spiced Lamb Koftas. A warming winter staple that’s quick to prep and even quicker to cook on the grill.
Nothing beats a warming curry on a cold outback night. Our Winter Bushman's Beef Curry is a hearty, one-pot wonder designed for the camp gas stove.
Looking for a healthy, restaurant-quality meal with zero cleanup? Our Lemon and Dill Salmon Foil Parcels are the ultimate campfire lunch for your next off-grid adventure.
Kickstart your outback morning with our Smoky Chorizo and Potato Breakfast Skillet. A hearty, one-pan winter warmer that's as easy to make as it is to clean up.
Searing thick bone-in pork chops in a cast-iron skillet with a sticky, bubbling maple-mustard glaze and charred apples is the ultimate winter camp comfort.
Sizzling lamb backstrap meets salty halloumi on the camp hotplate. This June-friendly souvlaki wrap is the ultimate hearty lunch for a crisp day on the tracks.
Cool nights call for sticky, charred and a little bit greedy. These honey-soy chicken skewers go from Engel to coals to plate in under 30 minutes — and the kids inhale them.
A 25-minute one-pan camp dinner that punches well above its weight. Beef strips, mushrooms and a paprika-tinged sauce — cool-night comfort food sorted.
Twenty minutes from esky to taco. Crispy hotplate barra, smoky charred corn, crunchy purple slaw — the camp dinner that ruins fish and chips forever.
Five minutes from cold to molten. Crispy bread, smoky chorizo, melted cheese, sweet tomato — the cool-morning jaffle that ruins regular brekkie forever.
Five minutes prep, twenty minutes in the coals, no washing up. Pork snags, sweet caramelised onion and tart Granny Smith — autumn camp dinner sorted.
Set the coals, drop the shanks in, crack a cold one. Three hours later the meat is sliding off the bone and the whole campsite is asking what's for tea.
Smoky chorizo, sweet pink prawns, saffron rice — all in one pan on the camp burner. The dish that turns a quiet bush night into a proper feed.
Charred tortilla, smoky chicken, runny egg, black beans and a hit of lime. The 20-minute camp breakfast that fuels the long drive ahead.
Fresh damper, golden on the outside and soft in the middle, cooked on the grill grate over coals and slathered in garlic herb butter — camp bread in 20 minutes.
One pot, one stove and a curry that warms you to the bone — tender lamb and potatoes simmered in coconut milk, ready in 35 minutes on a single burner.
The van-oven bake that turns a simple packet of gnocchi into a bubbling, cheesy winter lunch — 25 minutes from gas cooktop to golden top, one dish to wash.
The campfire breakfast that cooks itself while you pack the swag. Bacon, egg, potato and cheese sealed in foil — zero dishes, zero fuss, all flavour.
