TAILGATE RECIPES

Bangers, Brussels and Mash

November 12, 2021

Deep-fried Brussel sprouts with a silky smooth dressing served with pork bangers and buttery mash. We cooked this meal in a beautiful bush camp setting and can't wait to cook it again.

Meal Planning for Remote Off-grid adventures

September 10, 2021

One of the biggest hurdles for planning a more extended remote trip is the food considerations, and this is one main reason why trips are rushed or short-lived.

Sous-Vide Lamb Rack in a Travel Buddy oven

May 12, 2021

We have a play around with a 4WD Travel Buddy Oven on a trip and try our hand at a lamb rack sous vide. Yep, that's right! Let's get a bit more into the low temperature this thing can sit on.

Once the fire was lit Harry got to it. We boiled some water for the Campers Pantry instant meals and peas. Once rehydrated the meals were spooned into a cast iron pie pots laid with a sheet of puff pastry

Sous-Vide Lamb Rack in a Cooler

August 23, 2019

We head into the bush with Harry from Fire to Fork to try our hand at a sous-vide in a cooler. How to Sous-vide in a cooler while camping. Firstly this was not a hard cook at all, it's dead easy. Normally served in swanky restaurants or at home by keen cooks to impress guests, it’s a failsafe way to not overcook your cut if meat. Harry from Fire to Fork is no stranger to cooking over the fire and luckily for me, he’s not a vegetarian...

Campfire Beer Can Chicken

February 04, 2019

Most cook books will state 'insert a half can of beer into the chicken cavity" after you have consumed half of the can. This is a bit of a problem that makes so much sense when explained...

Puff Pastry Jaffles

April 11, 2018

While sitting out +200ml of rain on Fraser Island we got stuck into a bit of R&D for Campers Pantry using an idea from Fire to Fork. We used Tuna Mornay, Beef Teriyaki camp meals and finished with a custard and raspberry dessert jaffle. BLOG COMING SOON!