There’s something special about a day 4WDing, good camp oven tucker cooked over coals with a bunch of mates around you….and a lineup of Norweld builds parked close by. We reckon that’s about as good as it gets.

On our recent NSW camping trip through Kanangra-Boyd National Park and the old Yerranderie Ghost Town, our Norweld Sydney Branch Manger Jon aka @the_gourmet_camp_chef made sure the camp food was just as awesome as the track selection. 

Read 4WD Camping Guide to Yerranderie Ghost Town story here.

From spit-roasted Picanha beef (beef rump cap to us non-chefs) to a rich porcini mushroom risotto and Jon’s crowd favourite – his camp oven sticky date pudding with butterscotch sauce – the tasty lineup of Aussie camping recipe faves had everyone licking their plates clean! 

If you’re looking for new camp oven desserts to inspire you on your next trip, you’re going to want to bookmark this page because Jon has shared the full rundown of what he did on the fire so you can have a go of cooking it yourself.

Jon added that, whilst the recipes looks a lot, you can prep 70% of this at home and cook and finish it off at camp. Zip lock bags are a great addition to you camp prep and ease of cooking when away. Weighing up all your cake ingredients and mixing the butter and sugar at home make baking a cake a breeze at camp!

Good luck and happy camping.

 

Norweld YERRANDERIE Camping Trip Recipes

• Spit Roast Marinated Picanha (Beef Rump Cap to us non-chefs)

• Porcini Mushroom Risotto

• Broccolini

• Sticky Date Pudding w Butterscotch Sauce

• Double Cream

• Recipe feeds 4-6 people

 

Picanha

Ingredients

• 1 Rump Cap
• 4 Garlic cloves chopped
• ½ bunch thyme
• Olive oil
• Salt and pepper

Method

• Cut rump cap in 1 ½ – 2-inch-thick steaks
• Marinade in the garlic, lemon, thyme, olive oil and pepper. Best done a few hours ahead of schedule or before you head off and pack in a zip lock bag. Don’t salt till ready to cook
• Skewer or leave as steaks to lay out to grill over the coals
• Season with salt and cook over the coals to your preference treating it like any steak 

 

Porcini Mushroom Risotto

Ingredients

• 2 Onions
• 2 Garlic cloves finely chopped
• 1 Bunch of parsley
• 4 big field mushrooms sliced
• 1 Packet of dried porcini mushrooms
• 3 Cups of arborio rice
• 9 Cups of chicken stock (3 times the amount of rice in any ratio)
• 50g of butter
• Packet of grated parmesan
• Salt and pepper

Method

• Dice the onions, chop the garlic, slice the mushrooms
• Cover the dried porcini in boiling water to re hydrate and chop up when soft (reserve the liquid to go in the risotto with the chicken stock)
• Chop the parsley to add in at the end
• In a pan melt the butter with a splash of olive oil and cook the onions, garlic, mushrooms and porcini until soft
• Add the rice and cook till the rice is hot and ready to absorb the stock
• Add the stock in 2 to 3 stages stirring until absorbed. Rule of thumb is you need 3 times the stock to rice for a risotto. If all the stock is absorbed and the rice is still under cooked add a bit more stock or water till fully cooked
• Once absorbed and the rice is tender add the parmesan and chopped parsley to finish and season with salt and pepper as needed
• NB – If the rice is done before the steaks you can pull to the side. When ready add some hot water or stock to re warm and loosen the risotto again
• Toss the broccolini in a little oil salt and pepper and grill in an OzBraai grill or you can blanch in water

Camp Oven Sticky Date Pudding

Ingredients

• 200g Dried dates
• 300ml Boiling water
• 1 tsp Vanilla extract
• 1 tbsp Bi-carb soda
• 60g Unsalted butter
• ¾ Cup soft brown sugar
• 2 Eggs
• 170g Self-raising flour

Method

• Chop the dried dates and soak in the boiling water to soften, give them a squash to make it a bit jam like with chunks of dates too. Add the vanilla extract here
• Cream the butter and sugar till smooth. (Mix at home and put in a zip lock bag, soften at camp to use)
• Add eggs to the butter, sugar and mix. This will not come together fully due to the fat in the butter but don’t stress it all works out when adding the flour
• Add the bi carb to the dates and poor this into the butter, sugar and eggs and mix. Add the flour and give a final mix
• Pour cake batter into a lined spring form cake tin
• Place in a camp oven on a trivet
• I cook mine on an OzBraai trivet to distribute the heat evenly with a half shovel of coals on top sitting into the edge of the fire. If you can hold you hand between the oven and fire for a few seconds you are good. Think of it as heating the oven to 170°C
• Note: I set an alarm for every 10 minutes, check the cake and make sure its not browning too much, if so take a few coals away of not replace with fresh ones and rotate the oven 180 degrees to the fire till cooked. It will take about 45-1hr to cook if you are balancing the heat evenly. When you put a knife into the centre of the cake, and it comes out clean and not a wet batter its cooked. There is no time frame with a fire. Keep the 10-minute cycles and rotation up till cooked

Butterscotch Sauce

Ingredients

• 200 g Unsalted butter
• 200g Soft brown sugar
• 300ml Pouring cream

Method

• Melt the butter
• Add the sugar into the butter and mix till smooth and bubbling slightly
• Add the pouring cream and keep stirring till it comes to a simmer. Once coating the back of a spoon and glossy take it off and set aside ready for lashings on a slice of cake. Then serve up with a spoon of double cream or vanilla ice cream and enjoy!

Follow Jon on socials for more campfire recipe inspiration.

i: @the_gourmet_camp_chef/

f: Aussie Bush Camping group

“Camping is the answer. Who cares what the question is”

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