5 Camping Recipes for your next trip

5 Camping Recipes for your next trip

Beer Lamb Shank on Fire:

Recipe credit: Fire to Fork: https://firetofork.net/

What you’ll need:

2x lamb shanks

1 diced onion

4 roughly chopped  cloves of garlic

2 tablespoons of olive oil

1 carrot

500ml dark beer (ideally Guinness – a 440ml can is fine)

500ml beef stock or bone broth

1 tablespoon tomato paste

1/2 tablespoon wholegrain mustard

4 tsp fresh ground black pepper

2 tsp salt

200g green beans


1: Generously salt and pepper your lamb shanks, then place in a hot camp oven with 2 tablespoons of olive oil.

2: Sear on high heat until browned (about 10 minutes)

3: Add in the garlic and onion and fry until fragrant and starting to become translucent (about 3 minutes)

4: Add the wet ingredients, then all the other ingredients (except for the beans)

5: Place back on the heat (80% heat underneath, 20% on top) and simmer for 3 hours, or until the lamb is falling off the bone.

6: 15 minutes before taking off the heat, add the green beans to the liquid.

7: Serve with crusty toast or mash potato, and enjoy!

Outback Damper Scones 

Recipe credit: The Camp Oven Cook: https://www.thecampovencook.com.au/

What you’ll need:

3 cups of self-raising flour


80 grams of chilled butter

3/4 cup of water

1/4 cup of currants

BBQ Grill




Step 1: First up, combine the flour and butter in a bowl and mix with your fingertips until is starts to look like fine breadcrumbs.

Step 2: Begin to slowly add half of the water and all of the currants to the mixture and mix. Then add the rest of the water and make it into a dough. Make sure to add more flour if it looks too wet and is sticky to the bowl a lot.

Step 3: Place the dough onto a lightly floured chopping board and begin to knead until it's a round shape. Then cut the dough into seven, equal pieces and dust with more flour before rolling them all into individual balls.

Step 4: Prepare your camp oven and place a piece of greaseproof paper into the bottom. Then add your scones spread out on top of the paper and place the lid onto the camp oven. Put the over your fire put for about 20 minutes on a medium heat.

Step 4: Once they are looking all golden brown, double check the centre of the scones are fully cooked by poking it with a skewer in the middle. If the skewer is clean, these bad boys are ready to take out and serve. If not, keep them in for a little longer and check frequently every few minutes to make sure you don't burn them.

Step 5: Serve up to your mum with her favourite topping of choice or serve them plain (just as delicious) and dig in!

Truffade or as the kids like to call it, Monster Mash

Recipe credit: Fire to Fork: https://firetofork.net/


What you'll need:

7 white or russet potatoes

1/4 cup of extra virgin olive oil

Cooking salt

200g of diced bacon

1 and 1/2 cups of cheese (choose ya favourite melty type)

1 cup of frozen peas



Step 1: Peel and chop your potatoes into small pieces and lay them out at the bottom of your camp oven.

Step 2: Add a generous amount of olive oil to the potatoes and shake until all the pieces are coated. Then lightly season with salt.

Step 3: Cook the potatoes on medium/high heat for 25 minutes.

Step 4: Add in the bacon and shake the ingredients again. Cook for a further 20 - 30 minutes until the potatoes and bacon begin to brown lightly.

Step 5: Add in the peas on top and then cover with cheese. Cook further until the cheese melts through and starts to brown (it's cooked perfectly when there are chewy bits of delicious cheese around the edges of the camp oven).

Step 6: Serve it up and dig in

Deconstructed Tacos:

What you’ll need:


Taco seasoning

Corn chips






+ sour cream if you desire


Step one: place meat into pan, cook through with taco seasoning and add beans

Step two: while the mince is cooking, cut up your lettuce, tomato and any other salad you wish

Step three: grab a handful of corn chips and place onto a plate, add a couple scoops of mince and top with your favourite salads, sauce and cheese!

Co-founder, Simon, whipped up this Roasted Capsicum Pesto recipe in his backyard using fresh ingredients from his veggie garden 🏡


Roasted Capsicum Pesto 

What you’ll need:

🌶️ 2 Red Capsicums, halved, seeded

🥜 1/4 cup blanched almonds, toasted

🍃 2 tbsp fresh basil leaves, chopped

🧄 1 Garlic clove, chopped

🍋 1 tbsp lemon juice

🥄 1 tbsp olive oil 

🔥 BBQ Grill


Step 1: Preheat grill (Simon used Camprite’s Flatfold Charcoal Starter to speed up the process)

Step 2: Cook capsicums, cut-side down, under grill for 5-7 minutes or until charred and blistered. Transfer to a bowl. Cover and set aside for 10 minutes. Peel and coarsely chop

Step 3: Process capsicum, almonds, fresh basil leaves, and garlic clove until finely chopped

Step 4: Add lemon juice and olive oil, process until almost smooth

Step 5: Season with pepper and serve with your favourite biccys

Whether you're a seasoned camper or just starting your outdoor cooking journey, we hope these camping recipes have inspired you to try something new and delicious on your next adventure. 

For more mouthwatering recipes, helpful tips, and breathtaking camping destinations, be sure to follow us on socials and don't forget to explore our extensive range of cooking products designed to make your outdoor cooking experience even better!

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