Whole 1.2kg beef eye fillet, marinated overnight in soy + garlic, browned + slow-roasted in a camp oven. Restaurant-grade celebration dinner from a campsite, served with Béarnaise.

Camp oven whole roast chicken with herb-rubbed skin, pumpkin + potato roasted alongside, finished with a proper pan gravy. The Aussie family Sunday roast — done from a campsite.

Middle Eastern minty lamb mince skewers — the smacking technique releases natural meat proteins for a springy texture that holds the meat on the skewer. 10 min prep + 10 min cook.

Camp oven pork roast with tomato pesto + apple stuffing + glossy honey-spice glaze. Slow cooked over coals for 2 hours, golden crackling, the centrepiece campsite Sunday lunch.

Gourmet rissoles — beef mince + mushrooms + onion + plum sauce + tabasco. The Aussie burger patty that beats supermarket frozen 10x for half the price. Makes 6-8 patties in 15 minutes.

Geneva Pudding — layered creamy rice + cinnamon-stewed apple, baked in a camp oven until golden. Classic camp comfort food, brilliant served with hot custard. Serves 6-8.

Crusty fish cutlets in a punchy lemon-garlic-chilli marinade — works on any white fish (cod, whiting, kingfish, mahi-mahi, barra). 90 minutes mostly marinating, 10 minutes cooking. Perfect with garden salad.

Cantonese-style steamed coral trout with ginger, spring onion and coriander, finished with sizzling hot oil. Restaurant-grade fish from a camp setup.

Whole grilled bream over a campfire coal bed — three ingredients (fish, butter, salt), one fish grill, ten minutes. The simplest, most honest camp fish recipe there is.

Eye fillet steak topped with garlic-chilli prawns in a creamy white wine sauce — restaurant-style surf-and-turf in 20 minutes from a camp BBQ.