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.
One burner, one pot, and a smoky chorizo rice that beats most things you cook at home. This is the dinner that earns a permanent spot in the camp box.
Sweet, sticky and on the table in fifteen minutes flat — the camp stove dinner that makes a packet pasta night feel like a waste of a good sunset.
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.
Forget waiting for coals to burn down — this cheese and herb damper bakes in a covered cast-iron skillet on the camp gas stove in 35 minutes. Soft, golden, melty in the middle, perfect with soup or for a hearty brekkie.
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.
