Twenty minutes of coals, three minutes a side, and you've got charred lamb skewers and a lemon yoghurt that makes everyone go quiet at the table.
Crispy skin, smoky coals and a pool of garlic butter — this charred barramundi is the grill-grate dinner that ends sad camp sandwiches for good.
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.
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.
Twenty minutes of coals, three minutes a side, and you've got charred lamb skewers and a lemon yoghurt that makes everyone go quiet at the table.
Fire's down to coals, the camp oven's stacked hot on top, and forty minutes later you've got warm bread with bacon running through it. The easiest win in camp cooking.
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.
Tear the foil open and the whole campsite smells like it — smoky chorizo, golden potatoes and blistered capsicum, and not a single dish to wash.
