Southern BBQ chicken with the universal Secret Marinade — tomato + molasses + garlic + lemon + bay + cloves. Makes a jar that lasts a month + works on any BBQ meat.

Char-smoked summer vegetables — capsicum, eggplant, zucchini, tomatoes — tossed with pan-fried gnocchi + olive oil + parmesan. 30 min vegetarian camp dinner.

Kangaroo fillets the proper way — fast + rare. Marinated, seared hot 2-3 min per side, served pink. Australia's sustainable, distinctive red meat done right.

BBQ chicken + mushroom patties — chicken mince + finely chopped mushroom + onion + parsley. Lighter than beef burgers; mushroom adds umami + moisture.

Sticky teriyaki chicken wings — soy + brown sugar + ginger + mustard sauce, baked low + slow in camp oven for 90 min then crisped at high heat. The campfire showstopper.

Gourmet rissoles — beef mince + mushrooms + onion + plum sauce + tabasco. The Aussie burger patty that beats supermarket frozen 10x for half the price. Makes 6-8 patties in 15 minutes.

Eye fillet steak topped with garlic-chilli prawns in a creamy white wine sauce — restaurant-style surf-and-turf in 20 minutes from a camp BBQ.