A camp oven chicken cacciatore — bone-in chicken thighs + drumsticks slow-cooked with pancetta, mushrooms, white wine, tomatoes, herbs and Kalamata olives. Restaurant-quality from a black iron pot.

Smoked scalloped potatoes — layered potato, sweet potato, onion, drowned in seasoned cream and cheese, then smoked over hickory at 110°C for 1.5-2 hours. The side that steals the show.

A simple pizza dough recipe (5 minutes mix + 30 minute rise) plus the classic Aussie Supreme topping. Cooks on a Weber pizza stone, in a camp oven, or on any campsite gas oven.

A classic two-course Dream Pot meal — slow-braised lamb chop hot pot with creamed rice for dessert, both cooking together in one thermal cooker. 2 hours, set-and-forget.

A camp oven beef curry — chuck steak browned in coals then slow-simmered in coconut milk, tomato and curry spices for 2.5 hours. Serve over rice with damper.

The 30-minute camp dinner that always works — thinly sliced beef seared hot in a wok, tumbled with vegetables and a soy-ginger-honey sauce. Serve over rice or noodles.

A 5-minute smoked trout or salmon dip — fish, butter, lemon, cream and chives. Food processor or fork-mash for chunky. Keeps 4 days, gets better overnight.

Whole salmon fillets stuffed with herb-tomato-bread mix, smoked over hickory for 3-4 hours at 107°C. The vegetable stuffing absorbs the smoke and fish juices.

A 30-minute smoked salmon recipe — onion and lemon topping caramelises while alder smoke gently flavours the fish. Five ingredients, restaurant-quality result.

Smoked chicken wings with a punchy 5-spice rub then a honey-BBQ-apple glaze — 70 minutes total in the smoker, fall-off-the-bone tender, sticky-spicy finish.