Spanish-style baked jewfish (mulloway) cutlets with parsley-garlic-almond herb crust + tomato bath. 25 minutes total in oven or camp oven. Restaurant-quality fish dinner.

Sticky soy-glazed BBQ chicken wings with the all-purpose Honey Glaze — sweet, savoury, lacquered finish. Marinate, BBQ, brush, repeat. The crowd-pleasing party starter.

Hickory-smoked pork ribs with deep spice rub (cumin + paprika + cayenne + brown sugar). 4-4.5 hours at 107°C with the Texas crutch foil-wrap method. Fall-off-the-bone tender.

American-style pulled pork — 3kg pork shoulder smoked low + slow at 107°C with apple wood for 6+ hours. Pull-apart tender. The bucket-list smoker recipe.

Sesame-coated barbecued prawns on skewers — lemon zest + shallot marinade, pressed in toasted sesame seeds. 5 min BBQ cook + 30 min marinade. The party starter.

Italian-style rosemary potatoes + porcini mushrooms — garlic + rosemary + golden potato slices + earthy porcini + shaved parmesan. 20 minutes. Brilliant side or main with extras.

Pre-packaged ravioli dressed in creamy roasted-pumpkin sauce with kalamata olives + artichoke + parmesan. 20 min vegetarian camp dinner. Plus the pre-roasted-pumpkin cheat.

Grilled salmon steaks with bright ginger-shallot vinaigrette. Light, fresh, perfect summer fish dinner. 10 minutes total. Serves 4.

Cantonese-style mud crab — fresh crab stir-fried in sesame oil with garlic + ginger, simmered in stock + white wine, finished with cornflour-thickened sauce. 15 min cook.

Thai-style stir-fried squid with crispy garlic + white pepper. Two-stage technique: garlic crispy first, squid screaming-hot for 2 minutes. 5 min cook + 15 min prep.