Half a zucchini, a cob of corn and three eggs is all it takes to make a camp morning feel like a cafe breakfast. One bowl, one pan, twenty minutes.
Nine minutes, one pan, and enough feed to get four people down the track. Bacon, sweetcorn and eggs doing the work while the billy boils beside it.
Jaffles are the great Aussie camp leveller — buttered bread, a fistful of cheese and whatever is in the esky. This cheesy corn version takes ten minutes flat.
One hotplate, ten minutes, and breakfast stops being a chore. The halloumi goes golden, the corn chars sweet, and the whole camp smells like a proper morning.
Crack the eggs, pop the lid and let the smoky tomato sauce do the work. One-pot shakshuka on the camp gas stove beats another camp fry-up, hands down.
Waking up to a frost on the swag? These molten sausage and egg jaffles are the ultimate campfire fuel—crispy, cheesy, and best eaten with your hands by the fire.
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.
Ditch the plain toast. Our Smoky Chorizo and Halloumi Jaffles are the ultimate molten campfire breakfast for those cold winter mornings in the Australian bush.
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.
Chase away the winter frost with golden halloumi and garlic-infused mushrooms. These hearty breakfast rolls are a hotplate hero for your next frosty morning at camp.
Waking up to a freezing morning in the outback? These creamy chicken and mushroom jaffles are the ultimate winter breakfast, toasted to perfection over campfire coals.
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.
June mornings in the bush are crisp, but this cheesy potato, bacon, and egg hash cooked directly in the coals is the ultimate winter warmer with zero cleanup.
Five minutes from cold to molten. Crispy bread, smoky chorizo, melted cheese, sweet tomato — the cool-morning jaffle that ruins regular brekkie forever.
Charred tortilla, smoky chicken, runny egg, black beans and a hit of lime. The 20-minute camp breakfast that fuels the long drive ahead.
Half a zucchini, a cob of corn and three eggs is all it takes to make a camp morning feel like a cafe breakfast. One bowl, one pan, twenty minutes.
The humblest dinner in the camp kitchen, done properly: snags browned on the flat plate, capsicum and onion softened in the same fat, bread to mop it all up.
Stone fruit season is short, and this is the lunch that makes the most of it: charred chicken and squeaky halloumi over rocket, eaten in the shade of the awning.
No oven, no coals, no washing up. Four jars of lemon and passionfruit cheesecake that set themselves in the fridge while you are out doing something better.
