A two-burner caravan cooktop, a tin of pink salmon from the pantry box, and ten minutes of stirring — that is the entire path to crisp golden rissoles with a sharp lemon-caper mayo while the kettle is still warming.
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.
A two-burner caravan cooktop, a tin of pink salmon from the pantry box, and ten minutes of stirring — that is the entire path to crisp golden rissoles with a sharp lemon-caper mayo while the kettle is still warming.
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.
