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.
The van-oven bake that turns a simple packet of gnocchi into a bubbling, cheesy winter lunch — 25 minutes from gas cooktop to golden top, one dish to wash.
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.
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.
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.
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.
One skillet, one burner and twenty minutes. Crispy beef mince, sweet potato and a fried egg on top — the camp lunch that beats another sandwich.
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.
