Char-grilled chicken + smoky BBQ vegetables on shredded lettuce with red wine vinegar + Green Rub dressing. The herb-loaded Green Rub keeps a week + works on any protein.

Camp oven tuna potato pie — canned tuna in infused white sauce, topped with creamy mash + golden cheese. Generous family dinner; brilliant cold for next-day lunch.

Spice-loaded beef burger patties with cumin + cloves + coriander seeds + a herb hit. Overnight rest = deep flavour. 8-10 min on the grill = restaurant-grade burgers.

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.

Smoked corn on the cob — husks soaked + grilled directly. Husks steam the kernels + add subtle smoke. 25 min cook. Brilliant BBQ side or vegetarian main.

Beef short ribs slow-braised in cola + soy + garlic + ginger. The cola breaks down the meat to fall-apart tender; reduces to a glossy sticky glaze. 3 hr cook in a camp oven.

Camp oven shepherd's pie — lamb mince base + creamy mash topping + cheese crust. Generous, kid-friendly, leftovers reheat brilliantly. 1 hour 15 min total.

Seared sashimi-grade tuna on a crunchy Asian salad nest with soy + sesame dressing. 15 min total. Restaurant-grade plating from a campsite. Pink in the middle = essential.

Satay lamb skewers with peanut butter + soy + chilli marinade. Sweet-savoury-spicy. BBQ in 8 min once marinated. The crowd-pleasing camp dinner.