BBQ Skewers

An easy BBQ favourite. Beef or Chicken provide lean and healthy protein, or you could try using Kangaroo making it the quintessentially Australian bush tucker meal. These skewers are marinated in a flavorful mix of herbs and spices, then grilled to perfection over a campfire.

Ingredients:

(Serves two)

500g meat, cut into chunks
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
Salt and pepper to taste
Wood Skewers

Method:

Prepare camp fire. If you don’t have a campfire you’ll need a BBQ.
In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
Add meat and marinate for at least 1 hour.
Thread the marinated meat onto skewers.
Grill meat for about 3-4 minutes per side, or until cooked to your liking.
Serve hot with a side of grilled vegetables.

Damper

Damper is a traditional Australian bread, perfect for campfire cooking. It’s simple to make, requires minimal ingredients, and pairs well with savoury or sweet toppings. Traditionally, it was made by swagmen and drovers in the bush, using flour, water, and a pinch of salt. You’ll need a campfire for this one. 

Ingredients:

(Serves two)

3 cups self-raising flour
1 cup water
1/2 teaspoon salt
1 tablespoon butter (optional)
Golden syrup or jam for serving

Method:

Mix the flour and salt in a large bowl. Rub in the butter if using.
Gradually add water, mixing until you form a soft dough.
Knead the dough lightly on a floured surface until smooth.
Shape into a round loaf and place in a lightly greased camp oven or cast-iron pot.
Place the camp oven on hot coals or on your BBQ.
Bake for 30-40 minutes or until the damper sounds hollow when tapped.
Serve warm with your choice of jam.

Campfire Anzac Biscuits

Anzac biscuits are a classic Australian treat, traditionally made to send to soldiers abroad because they kept well during long voyages. They are sweet, crunchy, and perfect as a campfire snack as they are surprisingly easy to make.

Ingredients:

(Serves as many as until the last biscuit is snapped up)

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
125g butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water

Method:

Mix oats, flour, sugar, and coconut in a large bowl.
Melt butter and golden syrup together in a saucepan.
Dissolve bicarbonate of soda in boiling water and add to butter mixture.
Pour wet ingredients into dry ingredients and mix well.
Roll spoonfuls of mixture into balls and place on a greased baking sheet.
Flatten slightly and bake in a preheated camp oven for 15-20 minutes until golden.
Allow to cool and enjoy.

Grilled Barramundi

Barramundi is a popular Australian fish known for its mild flavour and firm texture. Kind of like the Kangaroo to Austraila’s fresh water rivers, except its a fish not a Kangaroo. Grilling your Barramundi over a campfire enhances its natural flavours, making it a delicious, healthy Aussie, bush tucker meal.

Ingredients:

(Serves two or one if you’re hungry)

2 barramundi fillets
2 tablespoons olive oil
1 lemon, sliced
2 cloves garlic, minced
Fresh herbs (parsley or dill)
Salt and pepper to taste
Aluminum foil

Method:

Rub barramundi fillets with olive oil, garlic, salt, and pepper.
Place fillets on a sheet of aluminum foil and top with lemon slices and fresh herbs.
Wrap the fish tightly in the foil.
Place the foil packet on hot campfire coals and cook for about 10-15 minutes, or until the fish flakes easily with a fork.
Serve hot with a squeeze of lemon juice.

Bush Tomato Chutney

Bush tomatoes, or desert raisins, are small native fruits that have a tangy, intense flavor. This chutney is perfect for adding a bit of Australian bush flavor to your campfire meals, especially meats and cheeses.

Ingredients:
1 cup bush tomatoes, dried
1 large onion, finely chopped
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 teaspoon mustard seeds
1 teaspoon ground ginger
1/2 teaspoon chili flakes
Salt to taste

Method:

Soak bush tomatoes in warm water for 30 minutes, then drain.
In a pot over the campfire or BBQ, sauté the onion until soft.
Add the bush tomatoes, brown sugar, vinegar, mustard seeds, ground ginger, chilli flakes, and salt.
Simmer the mixture, stirring occasionally, until thickened (about 30 minutes).
Let cool and serve as a condiment with meats or cheese.

Campfire Lamingtons

Lamingtons are a beloved Australian sweet made from sponge cake squares coated in chocolate and rolled in coconut. This campfire version uses pre-made sponge cake for convenience.

Ingredients:

1 pre-made sponge cake, cut into squares
1 cup chocolate syrup
2 cups desiccated coconut

Method:

Prepare a campfire with a grate for grilling.
Dip each sponge cake square into the chocolate syrup, ensuring it’s well coated.
Roll the chocolate-coated cake in desiccated coconut.
Place the coated squares on a grill grate over the campfire just to warm them slightly, about 1-2 minutes.
Serve warm and enjoy the melty, coconutty goodness.

These recipes bring an authentic taste of Australia to your campfire which you sit back and enjoy the great outdoors. Give them a go on your next bush camping trip.