By Marie-Antoinette Issa.
There’s something special about cooking in the great outdoors. The scent of eucalyptus in the air, the sound of crackling flames and the satisfaction of cooking a hearty meal over an open fire - it’s an experience every Aussie should master.
Whether you’re out camping in the bush or just firing up the backyard fire pit, the key to great campfire cooking is patience - coals, not flames, do the best cooking. So, keep your fire burning steadily and use a mix of direct and indirect heat to control the cooking process.
Most importantly, enjoy the experience!
Damper: The Quintessential Bush Bread
No campfire feast is complete without damper. This simple, no-fuss bread has been a staple of bush cooking for centuries. Traditionally cooked straight in the coals, it’s easy to make and even easier to enjoy.
Mix 3 cups of self-raising flour, a pinch of salt and a cup of water (or beer if you’re feeling fancy) into a dough, shape it into a ball and place it in a greased camp oven or wrap it in foil and nestle it among the embers. Give it about 30 minutes, then slather it with butter and honey or a good helping of Vegemite.
Jaffle Toasties: The Ultimate Campfire Comfort Food
If you’ve never made a jaffle over the fire, you’re missing out. The humble jaffle iron is a campfire essential, allowing you to whip up gourmet toasted sandwiches with minimal effort. Fill two slices of bread with classic combos like baked beans and cheese, ham and tomato or even Nutella and banana for a sweet treat. Lock it into the jaffle iron, hold it over the flames and wait for that golden, crispy perfection.
Campfire Roasted Veggies
Forget the oven - your campfire can do the job just fine. Wrap chunks of sweet potato, pumpkin and zucchini in foil with a drizzle of olive oil, salt and fresh rosemary. Tuck them into the hot embers and let them slowly roast for about 40 minutes. The result? Smoky, caramelised veggies with a delicious charred edge.
Loaded potatoes with the lot
Fries are fun, but loaded potatoes prepped over an open campfire version are unbeatable. Take whole potatoes, prick them with a fork and wrap them in foil. Bury them in the coals and let them cook for about 45 minutes. Once they’re soft inside, split them open and load them up with cheese, bacon bits and a generous dollop of sour cream.
Classic Campfire Stew
One-pot wonders are a camper’s best friend. A simple beef stew, slow-cooked over the fire, will warm you up on a chilly night. Brown some diced beef in a cast-iron pot, then add onion, garlic, carrots and potatoes. Pour in a tin of tomatoes and a splash of stock or red wine, then let it simmer over the embers for a couple of hours. The longer, the better - just make sure to keep the fire at a gentle heat.
Bonfire Banana Split
For a campfire dessert with zero fuss, slice a banana down the middle (but don’t cut all the way through), stuff it with chocolate pieces and marshmallows, wrap it in foil, and throw it into the coals for about 10 minutes. The result? A bonfire banana split that is gooey, melty perfection.
Billy Tea and Bush Chai
Finally, what’s a bush cook-up without a steaming mug of tea? Bring a billy can (or any metal pot) of water to the boil, throw in a handful of tea leaves and swing it around (carefully) in a circle to settle the leaves. Want something a little spicier? Try a bush chai by adding cinnamon sticks, cardamom pods and a splash of condensed milk for a rich, warming brew.
