This is the number one trick to nailing a roast. It doesn’t matter what cut of meat you prefer – pork, lamb or beef (we chose pork), this recipe and technique will ensure you get it right every time. [blockquote cite=”” type=”center”]”There’s nothing better than tucking into a feast of roasted meat and veggies. Here’s how to smash the old Sunday roast out of the park![/blockquote] The number one trick to nailing a camp oven roast is getting the spread of heat just right. It’s important not to place your camp oven too close to the fire. Instead, scoop out a shovel load of coals and make a bed for the camp oven to sit on. Then, place another scoop of coals on top of the camp oven. Check your cooking feast every half hour or so, and make sure you use fresh coals each time you check it.

  • 1kg meat roast (Pork, lamb or beef)
  • ½ a pumpkin
  • 1 large sweet potato
  • 4 medium sized potatoes
  • 4 small onions
  • 2 garlic cloves
  • Olive oil
  • 2 sprigs of rosemary
  • Salt and pepper
  • Gravox
  1. Chop veggies to desired sizes, and brake up and de-skin garlic
  2. Prepare camp oven by drizzling olive oil to cover the base. Scrunch up two lengths of al-foil and place at the bottom of the camp oven to keep meat off the surface
  3. Rub meat in olive oil and season with salt and pepper. Sprinkle chopped rosemary over the meat.
  4. Place meat in camp oven, and place on bed of coals. Place coals on top of oven. Leave for 1 hour.
  5. Add veggies and garlic cloves to camp oven. Refresh coals, and cook for a further ½ hour.
  6. While meat and veggies cook, prepare gravy using Gravox powder in saucepan.
  7. Check meat and veggies. If further cooking is required, place back on fresh coals for ½ hour intervals until cooked to your liking.
  8. Remove meat and veggies from camp oven, and add any of the juices from the camp oven to the gravy.
  9. Serve up and humbly accept gratitude for an epic camp feed.


There’s plenty of ways to cook your catch of the day, but we reckon that it’s hard to go past the classic fish n’ chips, especially when the fish is fresh from the ocean! [blockquote cite=”” type=”center”]”If you ever wet a line on a trip, here’s the best way to cook your catch of the day!”[/blockquote] The hardest part about cooking this meal is scaling and filleting the fish itself. We’re not going to lie, it’s something that takes a bit of practice, but it’s well worth the effort!

  • Freshly caught fish
  • ½ cup of plain flour
  • ½ cup of breadcrumbs
  • 2 eggs
  • Dash of milk
  • Mixed dry herbs
  • Garlic powder
  • 4 potatoes
  • Salt and pepper
  • Olive oil
  • 1 lemon
  1. Descale, debone and fillet the fish
  2. Prepare crumb mixture my mixing together flour and breadcrumbs, adding a pinch of salt, and a few shakes of garlic powder and mixed herbs
  3. Crack eggs into a bowl, add a dash of milk and beat
  4. Dip fillets of fish into egg mixture, and then coat in crumb mixture
  5. Cut potatoes into chips and sprinkle with salt and pepper
  6. In a frypan, heat ½ a centimetre of olive oil until hot on a gas stove. Add chips and shallow fry until crispy
  7. While chips are cooking, place BBQ plate over heat and spray with oil – alternatively, you can use a second frypan on a gas stove
  8. Once BBQ plate is hot, fry fish fillets for 3-5 mins on each side
  9. Serve fish and chips with a quarter of lemon


Nothing says Aussie camping like a freshly cooked camp oven damper. And the best part about cooking a damper on your campfire? It’s so easy! Here we’ve provided a recipe for a basic camp oven damper, but we’ve also provided a few variations. [blockquote cite=”” type=”center”]”The quintessential bush recipe, knowing how to cook a proper camp oven damper is a must!”[/blockquote] Looking for a quick and easy dessert to keep the kids happy? Throw in some choc chips and golden syrup. Looking for a tasty brekky? Add some cheese and bacon. Want your damper to be the most light and fluffy damper ever? Use beer instead of milk. The key to getting damper just right, is ensuring you don’t get the camp oven too hot. An overly hot oven will result in burnt crusts. The trick is, much like the roast we discussed earlier to keep it at a medium heat by placing a bed of coals a bit away from the fire, and placing more coals on top of the oven.

  • 3 cups self-raising flower
  • Pinch of salt
  • 5 teaspoons of butter
  • 1 cup of milk
  • 1 table spoon of sugar (optional)
  1. Prepare your camp oven by greasing with a bit of butter, and then dusting with flour
  2. Add the salt (and sugar if using it) to the flower and mix.
  3. Add the butter to the mixture, and rub into the flour until the mixture resembles breadcrumbs
  4. Add the milk and mix together using a knife and a cutting motion. Keep working the mixture until the dough forms
  5. Use your hands to combine the dough into a ball
  6. Cut four lines in the shape of an asterix on the top of the dough – this will make it easier to break apart
  7. Place in the centre of the camp oven with the lid on, and place the oven on a bed of coals away from your camp fire. Cover the top of the camp oven with coals so the medium heat is uniform.
  8. Bake for 30 mins. If further cooking is required, place back on fresh coals for 10 min intervals until cooked perfectly.
  9. Serve.


DAMPER DESSERT For a quick and easy desert, add a couple of extra table spoons of sugar to the mix, and a bag of choc chips. Cook as normal, and then serve with golden syrup. CHEESY BACON DAMPER Don’t add the sugar to this one. Instead, add 100-200g of diced bacon and shredded cheese. Cook as normal, and serve with butter. This is a sensationally easy brekky! BEER DAMPER For the fluffiest damper ever, replace the milk in the basic recipe with a can of beer, and cook as normal. This version can be served with golden syrup for those with a sweet tooth, or with butter for those who are in a savoury mood.


You don’t have to be a Guinness drinker to know how well it works in food. In fact it’s not just Guinness, it’s any black beer or stout. There’s something about it that just brings out the flavour in slow-cooked red meat, and there’s no cut of meat that it goes better with than the good old lamb shank. [blockquote cite=”” type=”center”]”Slow-cooked lamb shanks in Guiness – sign us up”[/blockquote] This is a pretty simple recipe, but the results are nothing short of spectacular. The best side dish for it is campfire mashed potato and your greens of choice – the mash soaks up all the juices and sauce, and makes for the absolute perfect cold weather meal!

  • 4 lamb shanks, get your butcher to French trim them
  • ½ cup plain flour
  • 1 longneck of black beer
  • ½ cup stock
  • 4 cloves garlic
  • 4 small onions
  • 4 sprigs of rosemary
  • Olive oil
  • 4-5 medium potatoes, peeled
  • Tablespoon of butter
  • Dash of milk
  • Pinch or two of salt
  • 1 broccoli
  1. Dust the lamb shanks with the flour
  2. Prepare your camp oven by coating the bottom in olive oil
  3. Place lamb shanks in camp oven, add stock, black beer, garlic, onions (de-skinned, but whole) and rosemary sprigs
  4. Place camp oven on bed of hot coals away from camp fire, and cover lid with coals. This is a slow-cooked recipe, so ensure your camp oven is maintaining a medium heat at most. Leave for one hour
  5. While lamb is slow cooking, prepare side dishes. Boil potatoes until soft, then mash together with butter and milk, until the mash is smooth and creamy. Add salt and pepper to taste
  6. Cut broccoli into chunks, and pan fry in olive oil with a bit of salt to taste. If desired, add sliced garlic. Stir-fry until broccoli is cooked, but not too soft
  7. Check lamb shanks after one hour. Refresh coals and continue cooking for half hour intervals until lamb is close to separating from the bone
  8. Serve lamb shanks onto bed of mashed potato, using the remaining juices and liquids from the camp oven as a sauce. If it’s too runny, add a bit of corn flour or Gravox powder to thicken.


For many families, home-cooked pizzas are the go-to choice when you’re after a simple and easy meal. Here’s the thing – they can be just as quick and simple at your campsite! Now for anyone looking to decrease the time that these pizzas take to prepare, then you can always use pre-made pizza bases or even wraps. We’re going to make our own bases, though, as they take the humble home-made pizza to the next level! [blockquote cite=”” type=”center”]”Everyone loves a good pizza! Here’s how to nail them at your campsite”[/blockquote] Also, you have a few options when cooking them. We used a camp fire hotplate, however, it’s just as easy to cook them in a pan on a gas stove, or even in a camp oven. The choice is yours! Pizza toppings are always a bit of a personal choice too, so don’t be afraid to mix things up and replace any of the suggested toppings with your own personal favourites.

  • 2 cups plain flour
  • 1 sachet yeast
  • 1 cup warm water
  • 2 pinches of salt
  • 1 teaspoon of sugar
  • Mixed dried herbs
  • Dried garlic powder
  • Spray oil
  • Pizza sauce
  • Pizza cheese mix (Mozzarella, tasty and parmesan)
  • Topping of your choice (Our pic: Sliced salami, onion, capsicum, mushrooms, sundried tomatoes, pineapple, olives)
  1. Dissolve yeast, sugar, salt and a few shakes of garlic powder in a mixing bowl with water.
  2. Mix in flour and a few shakes of died mixed herbs, and knead until dough consistency is formed. Wrap bowl in cling wrap and leave in sheltered area for 20mins while dough rises.
  3. Prepare toppings while dough rises.
  4. Separate the dough into four pieces and flatten them out, remembering to spray the prep surface with oil so it doesn’t stick.
  5. Evenly cover bases with pizza topping, and add any additionally desired garlic powder or dried herbs.
  6. Sprinkle a small amount of cheese mix onto base (this helps the toppings stick).
  7. Evenly spread toppings over the base.
  8. Top with cheese – the more the merrier if you ask us!
  9. Place BBQ plate over coals – be careful not to place it over excessive heat and flame. Spray surface with oil.
  10. Place pizzas on the BBQ plate. Depending on the size of the pizzas, you may need to do them a couple at a time.
  11. Cover the pizzas – this is necessary to ensure the cheese melts and the toppings cook. It’s up to you what to use to cover them – we used a couple of up-turned camp ovens.
  12. Cook until the cheese is melted and starting to brown, and the underside of the base is golden-brown.
  13. Serve.

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