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

Classic basic risotto — Arborio rice slowly cooked in stock + onion + butter + parmesan. 30 min total. Plus mushroom, seafood, pumpkin + saffron variations.

BBQ beer-can chicken — whole chicken on a half-full beer can; steams from inside, crisps outside. 60-75 min indirect cook. The visually impressive juicy classic.

Whole baked apples with crunchy Anzac biscuit + cinnamon crumble. 30 min camp oven dessert. Uses up the bottom of the Anzac biscuit packet.

Chilli-garlic seared scotch fillet sliced over baby spinach + rocket + beetroot + cherry tomatoes + kalamata olives. Light, fresh, satisfying summer dinner. 20 min total.

Healthy fish steamed on a tomato + onion bed with coriander paste — light, bright, ready in 15 minutes. Perfect summer dinner. Works on any white fish fillet.

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.

Soy + sesame + ginger + coriander overnight marinated pork tenderloin — Asian-inspired BBQ dinner. 12 minutes on the grill, tender + sticky from caramelised brown sugar.

Mediterranean-style stuffed vegetables — hollowed zucchini, capsicums + tomatoes filled with herb + cheese mix, char-grilled covered until soft + golden. The "use what's in the esky" recipe.

Spanish-Moroccan fusion frittata with snapper, capsicum + warming spices. The bread "wall" trick contains the egg + creates rustic presentation. 15 min total — brunch, lunch or light dinner.