Crispy beer-battered fried bream — pub-style fish + chips from your own catch. The bicarb-soda batter trick gives extra-light crispness. 15 minutes start to finish.

Crispy deep-fried garfish in Szechuan-five-spice cornflour, served with brilliant homemade sweet chilli sauce that beats the bottled version. 15 min cook + sauce keeps a week.

Char-grilled blackfish (luderick) on creamy soft polenta with vibrant chive oil + peppery rocket. Restaurant-style fish course from a campsite. The "show off your skills" plate.

Whole bream baked with layered cucumber + mushroom + white wine + butter glaze. 30 min cook. Light, fresh, elegant — perfect summer fish dinner.

Bread pudding — the dessert that turns stale bread into a brandy-soaked, fruit-laden treat. 30-40 min camp oven bake. Perfect "faux boiled Christmas pudding" for festive camping.

Boiled mud crab done right — the secret is tying the crab BEFORE cooking to prevent thrown claws (= half-empty shells). 15-20 min cook. The simplest way to enjoy one of Australia's premier seafoods.

Camp oven beef stroganoff — tender beef strips in a rich, creamy mushroom + mustard sauce. Served over rice or pasta. 75 minutes one-pot cook. The Russian classic, camp-style.

The classic camp oven beef stew — diced braising steak slow-cooked with onion, garlic, carrots, celery + red wine. 90 minutes hands-off. The hearty meal that brings everyone to the campfire.

A wine-braised camp oven roast — chuck or topside slow-cooked in red wine + tomato + vegetables for 90 minutes. Tender, deep, restaurant-quality from a campsite. Alcohol cooks off (kid-friendly).

Colourful vegetable skewers with garlic, char-grilled in 15 minutes. Pretty, cheap, vegetarian-friendly, kid-pleasing. Perfect side to any BBQ + great vegetarian main with halloumi.