Cooking streak on the open fire

Camp Kitchen Chats with Travis

I’m excited to bring you what I plan will be a series of chats with a great mate of mine, Travis. Travis has many years of experience in tag-a-long tours through remote parts of Australia – east to west and south to north.

So what does he know about bush cooking and meals on the road?

Tentworld Camping Experts

Get Your Camp Chef Camp Ovens From Tentworld

Great news for campers looking to buy or upgrade their camp ovens.

Tentworld is now stocking the Camp Chef brand of cast iron cookware.

The Camp Chef range is made to meet the highest standards of quality for fit and finish. Their Cookware comes pre-seasoned and provides a natural, easy-release surface that’s ready to cook on.

I think I’ll buy a ‘Camp Oven Lid Lifter’ for starters.

Check out my recipes section at

You may even like to check out how Travis and I whipped up a Roast Lamb on the banks of the Dumaresq River –

Have fun cooking – and eating…

Click here to Tentworld
Camp Ovens on display

Keeping Hungry Hordes Happy When Out&About Camping

Have you ever done, let alone contemplated, cooking three meals a day for say six carloads of people – and been able to keep them all happy?

Well, Travis has… and I know this for a fact, because I travelled with him last year across the Simpson Desert, out to Uluru, down to Cobber Pedy and back up through Cameron Corner. And not once did we repeat a meal or desert!

From Roasts to Sponges in a Camp Oven

Meals ranged from nachos, to steak and veg, roasts to birthday sponge cake (cooked in the camp oven).

Some of the thoughts and suggestions presented may not align fully with the way you do your trips and meals – but I’m sure that some points will resonate with everyone and give you all something to think about.

Have Backups When You Go Out Camping

If you’re one of those people who cook up, and freeze, meals for the whole trip beforehand, have a quick think about what you’d do if your fridge or fridge battery gave up the ghost on day two.

If you have kids who are fussy eaters, involve them in developing up your larder and what’s to cook that night.

Do you have back-up meal ideas for when you pull into camp late in the evening – that’s no time to do a slow casserole?

Camp Kitchen Hero’s

My next episodes will explore the various cooking utensils and equipment to have on hand.

I don’t plan on bringing you detailed recipes and step by step instructions in these vLogs (I’ll keep those for the recipe page), but rather present and challenge you with the styles and techniques that will stand you in good stead to be a Camp Kitchen Hero.

Please join me now in this first episode as we discuss the underlying principles of Travis’ style of cooking and meal planning, and how he stocks his larder.

Hi and welcome to my Camp Kitchen

I don’t know about you, but cooking in the bush is my big chance to shine in life. It gives Debra a chance to put her feet up and for me to look like I know what I’m doing in a caveman-esq way.

It also gives me a chance to have another rum – knowing that many cooking times are based on drinking times. Take the steak for example – 10 minutes on each side (on a good hot plate) is 20 minutes. So, a quiet rum provides a great timer for a well-done steak. If you like it rarer, well, you’ll just have to skull.

Another good one for the bush and the kids is a slow-cooked casserole. Ya, simply chuck everything in (but make it sound so much more exotic and complicated) and let it simmer away – while you chat, nibble and discuss the virtues of a good red wine.

Drinking rum around the campfire

Cooking streak on the open fire

The only real cautionary tips I’ll give you are to mind the flames and the heat, supervise the kids, drink responsibly and never try some of these recipes (or your own) at home! – they just don’t taste as good and never will, never ever… Trust me on this.

So, don’t be scared. Get ya tongs out, heat up your camp over and don’t go all silver service on me.

Enjoy and maybe I’ll see you at the table someday.

Bon Appetit  (French for bloody good tucker – so I understand)

The Camp Jaffle Iron

The camp kitchen at campgrounds
Pix by Out&About with Dayv

Ok… close your eyes and imagine your in your camping rig and it’s getting dark around dinner time. Now, imagine that you’re going to get out your Jaffle Iron – where is it?

The humble Jaffle Iron is one of the must have items in your Camp Kitchen.

You may not use it for several trips. But, there’s always that one rainy day or cold night, or even a campfire that’s just right for a foray once more into Jaffle country.

If you’re unfamiliar with a Jaffle Iron, it’s simply two scalloped cast iron plates, hinged with a long handle. They operate just like a sandwich maker at home – but, they’re sooo much better. Why? Duh! You’re in the bush!

Jaffles are the perfect camp food

So, butter two bits of bread (or four if you’ve lashed out on a two Jaffle maker) on both sides (helps stop sticking) and fill it up with any leftovers or stuff out’a the can (baked beans are usually a must). Cheese is good to add, and chicken, ham, spaghetti etc etc.

Don’t worry about putting too much in. That’s always part of the fun.  It’s always good to try and out-do others around the fire – so always have some exotic provisions in the larder (like Tabasco sauce, eggs, a jar of olives or a can of sliced pineapple) just to lift it up a notch.

Jaffles are also a great way to hand over to the kids for the night – letting them get their fingers dirty and sticky, and seeing just what you’re prepared to eat.

It’s important not to burn your perfect Jaffle creation. So, cook over the coals and check regularly… and don’t forget to make exclamations about how good it’s looking and/or how you meant to caramelised the contents all along.

If the bread overhangs the iron, you can trim the excess off with a knife. This is a great skill to learn because, done properly, you’ll look like an expert.


Camping utensils
Pix by Out&About with Dayv

The camp burn – ouch

A word of warning though….! The worst rookie error is to take a huge first bite. The contents will be HOT! So let it cool, take a small nibble around the edge and remember to blow inside the pocket.

I’ll be interested to hear of any Jaffle creations or recipes. You can email me at and I’ll include your suggestions on this page. So, be courageous and always know where your Jaffle Iron is.

Happy camping and eating when Out&About.


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