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.
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.
Dark, glossy, drowned in toffee. Our camp oven sticky date pudding is the dessert that turns a cold bush night into a celebration.
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.
Nothing beats the smell of a camp oven stew drifting across the clearing. Our Slow-Simmered Chicken and Leek Stew is the ultimate warming winter lunch for your next outback camp.
Tender, falling-apart chicken thighs slow-cooked in a rich, sweet and savoury glaze. Here is how to bake an iconic Aussie camp oven favorite over the coals.
Nothing beats the smell of cinnamon apples bubbling in a cast-iron oven. This Apple & Blackberry Crumble is the ultimate winter comfort for your next frosty night under the stars.
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.
Fire's down to coals and the iron's hot — warm banana, molten chocolate and salty peanut butter sealed in golden toast. Ten minutes and dessert's done.
Ten minutes in the coals, one parcel per person, and the garlic butter does all the work. Prawn foil parcels are the no-scrub campfire dinner.
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.
