At this time of the year, the fire bans are usually lifted – providing the perfect opportunity to venture to your favourite secluded campsite and flex your rusty camp cooking muscle! But why not enjoy the outdoors from the comfort of your own backyard ?

In this blog, we take you from breaking in the hiking kicks to breaking out the Ugg boots, with top tips to make the most of camp cooking at home.

Let’s get crackling – er, we mean cracking!

Enjoy a bit of the outdoors at home. Image: Coleman

Guidelines for Having a Fire in Your Backyard

Make sure you check what the restrictions are in your state for contained fires before you get excited and start your cook-up. These are in place to reduce the impact of smoke on the environment as well as the health of your neighbours.

For example: in South Australia, according to the Environmental Protection Authority, inside the Adelaide metropolitan area, you can have a fire for the preparation of food and beverages and for heating an outdoor area using a brazier, chiminea or fire pit, but you can only use charcoal.

If you’re outside of metropolitan Adelaide and townships then you can have a fire for preparation of food and beverages and for heating an outdoor area using a brazier, chiminea or fire pit using dry timber, charcoal or plant matter.

Cook up some delicious campfire food at home. Image: Mary Billard

Cooking with Charcoal Vs Cooking with Wood

Charcoal is going to be faster than wood fire cooking, and will also produce less smoke so you won’t have that smoky flavour you get when cooking over a fire. But, this does mean that it causes less air pollution. Charcoal is also lightweight and fairly easy to get your hands on as most hardware or barbecue stores will sell it.

In terms of wood, there are some limitations as to where you can collect it for fires if you are out camping, but you can get your hands on alternatives, such as briquettes/Ekologs or timber from hardware or landscape suppliers. For more information on how to choose wood for campfires, head here.

It will take you a bit more time to burn the wood long enough to create coals on the fire to have it ready to cook your food, but once you do, the woodfire flavours will be worth the wait.

Cooking with charcoal is a bit quicker and easier than using wood. Image: osoliving

What to Cook On?

When it comes to what you can cook on, according to the regulations in place at this time, you can use a brazier, chiminea or fire pit – so those are your best bet for trying the delicious campfire recipes you’ve got your eye on over the coming months.

Firepit Options for Warmth and Cooking:

Stainless Steel Designs

Darche have a stainless steel design that comes in two sizes, the 310 which is perfect for a couple or the 450 which is slightly bigger for a small family.

The folding design makes it easy to set up and store, and the shiny food-grade stainless-steel design is nice and stylish, so it will look good set up in your backyard.

The 23ZERO BBQ 51 is a similar model, while the SupaPeg Frontier fire pit boasts an innovative 8-panel design for greater efficiency and safety. For more on these, check out our hot picks and best-selling fire pits here!

A stainless steel fire pit is ideal for at home or campsite use. Image: Darche

High-Tech Fire Pits

A more high-tech option is the snazzy-looking Fire Pit Plus from BioLite, which is the smokeless solution to cooking and warming up outdoors.

This unit uses patented airflow technology for hyper-efficient flames without the smoke, the x-ray mesh on the Fire Pit gives you the mesmerising view of a floating fire, and the rack can be adjusted to use with both charcoal or wood as fuel.

It features 12,800 mAh pack which can be recharged easily via USB to give you up to 30 hours of power on ‘low fan’. Plus, it’s controlled by the free compatible Bluetooth app, and it folds up for transport.

The removable grill plate allows you to cook yummy Japanese hibachi-style meals too, so it’s a great option for those who love a bit of technology and style with their gear.

For something a bit more high-tech, check out BioLite’s Fire Pit. Image: BioLite

Cookers

The classic Ozpig cooker is something you might already have in your camping kit, as it’s versatile enough to be used on your outdoor adventures as well as out on the deck. You can cook all sorts on here, and there are various accessories available such as a smoker and rotisserie kit – to name a few, so you can try an array of tasty dishes on your pig!

Warm up by the fire, while cooking up a storm on the Ozpig. Image: Ozpig

Cookware to Use with Firepits

Now would also be a great time to dust off your camp oven and give it a whirl. The art of camp oven cooking is quite different from normal cooking as you don’t have as much control, but with a bit of practice, you’ll be a natural.

For more on cooking with camp ovens, check out this episode of the Snowys Camping Show with Ron Wilson and Mick Viller:

Camp Ovens

Camp ovens come in two different formats – spun steel and cast iron.

Spun steel is lighter and more durable in terms of transportation – however, cast iron can last you a lifetime with proper care, and retains heat beautifully so you can cook roasts to perfection. That said, cast irons can be quite heavy and slightly brittle, which means they’re not ideal for transporting on corrugated roads. You will have to season your camp oven too; check out our guide here for details on how.

Spun steel weighs less, won’t break if you drop it, and are a little easier to use on a gas stove, so are more versatile. For more on how to choose the right camp oven for you, check out our video here!

Whether it’s spun steel or cast iron, a camp oven is a must. Image: iStock

For more on spun steel versus cast iron, check out this episode of the Snowys Camping Show:

Jaffle Irons and Toaster Forks

If you’re feeling a bit lazier, or you want to try something a bit more fun with the kids – a jaffle iron is the perfect campfire cooking solution. Grab two pieces of bread and your favourite fillings, stick them in the jaffle iron and the kids can toast them at a safe distance from the fire or fire pit. A toaster fork is also a must for roasting marshmallows for an after-dinner treat.

In this blog, Ben can’t talk highly enough of the humble jaffle iron!

A jaffle iron is a fun choice for the whole family. Image: Campfire

Cooking Stands

There are a number of cooking stands available that come in a few different configurations to suit your cooking style. You can choose from a flat plate, grill or combo plates that enable you to create a variety of dishes over a fire, whatever your setup.

Cookstands are versatile and ideal for camping home or away. Image: Campfire

Camp Cooking Recipe Ideas

Damper: Sweet or Savoury

Damper – a campfire classic that always goes down a treat with it’s crunchy outer, and fluffy inside. Here is a delicious recipe on how to bake one in your camp oven. The great thing about damper is that it’s super versatile depending on what you put in it. Try it with sultanas, brown sugar and cinnamon for a sweet treat or add cheese and bacon for a savoury twist.

Yum! You can’t go wrong with a classic damper recipe. Image: Christina Pickard

Roast Meat with Veggies

Or, if you’ve got more time on your hands, fill up your backyard with the mouth-watering smells of roast pork and veggies by trying out our roast pork in a camp oven recipe here.

The whole family can sit down outside to a traditional roast in the backyard. Image: Bobbi Lin

Other Great Dishes to Try

Other delicious and meals to make include nachos, brisket, ribs, corn on the cob, and paella to name a few. You could even give some simple dessert options a crack as a treat. For more camp recipe inspiration, check out our range of recipe books here. The benefit of cooking at home is that you’ve got everything you need inside your own pantry, so you’ve got the flexibility to be a bit more creative with what you cook.

Are you going to give homestyle campfire cooking a crack this autumn/winter?

The post Tips for Campfire Cooking at Home appeared first on Snowys Blog.

Don’t expect to master it on your first go – but with a bit of practice, you’ll get the hang of it, and the reward is a delicious, mouthwatering meal every time.

In this guide, we talk you through the entire camp oven cooking process: from preparing your oven to heating it to the most ideal temperature. We’ll discuss different cooking techniques, how to care for your oven, and much more.

Crank the heat, jostle the coals, and read on to rustle up the good stuff!

Once you get the hang of it, camp oven cooking will open up a new culinary world. Image: Campfire

Preparing Your Camp Oven

Preheat the camp oven on or in the main fire prior to cooking; if you place a cold camp oven on your coals, half the heat will be lost by heating up the oven as opposed to cooking your meal. A tripod is ideal for this task – or, if possible, sit the oven on top of a barbie plate in the flames. Don’t forget to heat the lid too!

When you’re ready to cook, prepare a bed of coals away from the main fire to place the camp oven atop of. If possible, scrape or dig a small hole the size of your oven and line with hot coals. This is not essential, but can be handy – especially if it’s windy.

Of course, by all means, leave the camp oven on your tripod above the flames – but cooking directly on the coals is recommended for both baking and roasting.

Prepare coals to cook your meal in your camp oven. Image: Mick Viller

Managing Environmental Factors

Keep in mind that the outside environment in which you are cooking will influence the temperature of your camp oven. Factors such as humidity, ambient temperature, and wind will all have an affect – and, unlike at home, you’re not able to adjust the heat with a quick turn of a knob!

A helpful tip here is when you’re cooking on a cold or windy day, lower your camp oven by digging a hole that’s just the right depth for the coals to nest in. Try not to open the lid too much, as the wind will blow and lessen the heat.

A cold night will affect your cooking. Image: Ozpig

How to Check the Temperature of Your Camp Oven

Gauging the heat required in relation to the volume of coals needed, and converting it all to traditional oven temperatures, can be tricky at first – but it’s actually quite simple. If you want to check how hot your camp oven is without a thermometre, here’s a super simple way to do so:

Tear off a strip of paper towel or newspaper and pop it inside the hot oven, on the top of a trivet to ensure you can accurately gauge the temperature. Take it out again and compare against the following:

• If the paper is cream or pale yellow, the oven is slow to moderate (180°C)
• If the paper is yellow to light brown in colour, the oven is moderate to hot (200°C)
• If the paper is dark brown, the oven is very hot (230°C)
• If the paper is black and smoking, the oven is too hot (250°C and over)

Converting the Coals Used to Oven Temperature:

Consider the Type of Wood

Bear in mind that different types of wood will burn hotter than others – so even though you should try to minimise the number of times you remove the lid, it is important to check every now and then to ensure it is not burning. As a general guide, check on dampers after 20 minutes and roasts after 30 minutes.

Roasting in a Camp Oven

• Place a well-oiled, seasoned, preheated oven on hot coals and add the meat.
• Cook the meat for 1.5-2.5 hours, depending on the size of the meat.
• Vegetables like potatoes, onions, pumpkin should be added to the oven for the final 45 minutes of cooking.
• Throughout the cooking process, check the temperature of the oven every 30 minutes or so. Add more hot coals if required.

Fill up your campsite with the delicious aroma of a roast. Image: OZtrail

Stewing in a Camp Oven

• The longer the cooking time for stews the more tender the meat will become.
• Cook over a slow to moderate oven for 1-3 hours or longer as required.

Baking in a Camp Oven

• When cooking cakes and slices in trays and cake tins, it is best to put a trivet in the bottom of the camp oven.
• This allows air to flow around inside the camp oven and provide even cooking.

Snowys’ resident camp cook Cam demonstrates how to create some kick-butt camp oven treats on Camp Cooking with Cam:

Caring for Your Camp Oven

It is essential to keep your cast iron camp oven in good condition for your next adventure by knowing how to clean it properly.

When cleaning your camp oven, always use warm water; cold water on a hot camp oven can cause damage. It’s also essential to oil your camp oven after cleaning, to prevent rust from developing. Although most camp ovens are fairly robust and durable, take care and avoid dropping them on hard surfaces. Keep it secure when transporting to and from the campsite by designating a special spot in your kit.

That’s all the trips and tricks we have up our sleeve about cooking in a camp oven! Ben and Lauren dig deeper into camp ovens in Episode 74, 78, and 103 of the Snowys Camping Show:

If you have any hacks for making the perfect meal in your camp oven, we would love to hear from you.

What’s your favourite camp oven recipe? Let us know in the comments!

The post Guide to Cooking in a Camp Oven appeared first on Snowys Blog.

Vacuum sealing allows for food like meat to be stored for much longer periods of time. This allows you to take food you wouldn’t normally on your trip. Plus, you’ll make fewer trips to the shops while travelling.

Not everything can or should be vacuum sealed, though. For example, when done correctly, red meat can last up to 6 weeks at the bottom of your camping fridge, set at 0-2°C. Pre-cooked meals like stews and spaghetti bolognese can be prepared at home, then ready to eat on the road in just a few short minutes – with minimal prep and next to no cleaning up!

Hard cheeses go great in the vacuum sealer, and with the right preparation certain vegetables can also benefit from some work at home, before going in a vacuum pack and into the camp fridge.

For a demonstration of how to vacuum seal, hit the play button above!

What Does Vacuum Sealing Do?

Vacuum sealing removes the majority of oxygen from the packaging, vastly reducing the ability of aerobic or oxygen-dependent bacteria. Not only does the reduced ability of this bacteria help extend the shelf life of your food, but oxygen itself is involved in several chemical reactions that result in food spoilage.

The number one aim of the game when preparing food is removing as much oxygen as possible. Anything less than a perfect seal should be done again. One of the ways to improve the quality of your seal is to fold the top of the bag in on itself.

Ensure that the part of the bag you wish to seal is dry and contaminate-free before sealing, as this will drastically improve your chances of achieving a good seal.

Tips for Using a Vacuum Sealer

One of the best parts about a vacuum sealer is that you can cook meals in the comfort of your own home, without worrying about cleaning up, using precious water supplies, or how much garbage you produce out at the campsite.

Red meat stews are absolutely fantastic, as are mince bolognaise sauces. Cook them up, throw them in some plastic containers in appropriate serving sizes (either individual or group), then straight into the freezer. Once your meal is sufficiently set (not quite frozen, but so the liquids are more solid than not), scoop it into your vacuum bag. Just remember, the trick is to keep your edge clean and seal that bad boy up!

Once you know you have a good seal, it’s into the fridge it goes – ready for your trip!

How’s this for a ‘snack hack’ – cut the top off your chip packet and vacuum seal ‘er up! Smaller package, and no stale chips.

Re-Heating Vacuum Sealed Food

On your big adventure, you have two options.

If you’re using good quality bags, you can pop them into a pot of hot (but not necessarily boiling – 70°C is plenty warm) water for a few minutes to heat up your meal. Out of the water, being careful not to burn yourself, snip off the top and empty straight into a bowl. Serve it with of whatever you’ve planned – rice, pasta, baked potato – and dinner is ready to go! No mess, no stress, and ready in under 10 minutes.

The other option is emptying your meal into a pot or pan, and heating it up as you would at home. This is more conventional, but there is more washing up afterwards! For meal planning ideas for an outdoor adventure, head here.

You can pre-season your meat before vacuum sealing it. The same is true of marinating. In fact, the longer it’s in the vacuum pack for, the tastier it will become. 

Best Foods to Vacuum Seal

As mentioned above, hard cheeses go well in the vacuum sealer. Buy a big block of tasty cheddar, cut it into four smaller portions, and vacuum seal them individually. Open as needed, and always enjoy fresh cheese!

Vegetables are a little different. Many vegetables will give off a gas when vacuum sealed, and this leads to almost immediate spoilage given those gases have nowhere to go. To counteract this, cut vegetables as if you were to eat them straight away. Always blanch vegetables for 1-2 minutes, followed by a quick dunk in ice water. Dry thoroughly before storage to ensure the seal is tight and a good vacuum is achieved. Preparing vegetables such as green beans, snow peas, potato, pumpkin, and carrots like this is a great way to extend their shelf life to up to three weeks on the road.

Vegetables Not to be Vacuum Sealed

Cruciferous vegetables such as broccoli, cauliflower, and cabbage should never be vacuum sealed. Even after blanching, they can emit gases at fridge temperature.

Something that is often overlooked but should follow closely behind is the humble vacuum sealer – and a roll of bags! Image: Campfire

Vacuum Sealed Meat

Vacuum sealed meat can often be a darker colour when first removed from the fridge. Upon exposure to oxygen, however, this should slowly return to a much more ‘normal’ red. Meat will often have a slight odour when first removed from packaging, but this should dissipate after a few minutes.

Like all food, you should use your common sense. If it smells and looks off after 10 minutes out of the packaging, it’s safer to discard it than to regret it later!

As you can see, all the air has been removed. This cut of beef will keep significantly longer now, either in the fridge or freezer at home, the car fridge, or icebox. 

My Experiences with Vacuum Sealing

I spent a month on Fraser Island fishing and camping, and before leaving home I prepared and vacuum sealed several meals and packets of sausages. I ended up catching so many fish though, that we hardly needed to touch them!

On our last day on the island, we ate a packet of sausages that had been sitting at the bottom of the fridge for exactly 30 days. After giving them a few minutes to air and cooking them in the frypan, we enjoyed a delicious meal of beef sausages after weeks of fish!

While you might not always need your meat to last 30 days, vacuum sealing is a fantastic way of preparing and storing your meat, cheeses, some vegetables, and pre-made meals when camping or on the road. I highly recommend one to everyone!

As well as vacuum sealing, Ben and Lauren also chat with Dr. Kate Grarock on the Snowys Camping Show about the benefits of dehydrating food:

Do you vacuum seal your food for camping trips? Let us know, we’d love to hear what your experiences have been.

The post The Benefits of Vacuum Sealing Food appeared first on Snowys Blog.

From wet weather tips and coffee at the campsite, to the best bags, mending swags, what they can’t camp without, and how to get around – this blog covers the first of a two-part series on the questions asked of our resident gear gurus – Ben and Lauren.

From wet weather tips to coffee at the campsite – read on for answers to some of our most-asked questions! Image: Sea to Summit

Camping

‘What are your favourite items of camping equipment?’

Ben’s favourite is his Aeropress coffee maker and X-Pot kettle from Sea to Summit, plus his solar panels so he can travel further off the grid. Lauren is very fond of her Cecil & Co Campfire Water Boiler which she uses with her 12V shower for steaming hot bush showers, her trusty Scrubba wash bag for cleaning clothes, and her Hillbilly cookstand for campfire cooking.

‘What do you look for when choosing a campsite? Do you have any local favs?’

Lauren admits that she doesn’t like to share her favourite spots, as there have been some great campsites in the past that have become trashed after gaining popularity. In terms of finding a good spot, she says WikiCamps has been helpful as you can filter both your region and requirements. Lauren now looks for bush camps / campsites with minimal amenities, are nearby a water source, offer space for kids to roam, and allow both dogs and campfires (within fire season). Ben largely feels the same, as he prefers more remote camping where there is plenty of space and solitude.

‘It would be cool to see your setups – Ben’s sounds quite interesting.’

You can hear more about Ben and Lauren’s setups in the Episode 71 and Episode 72 of the Snowys Camping Show:

‘There are many women camping solo these days. I am 59, and I would love to know what products make camping easier and safer for me.’

Instant Up Tents are a good example of easy, user-friendly camping gear. Lauren hasn’t solo-camped much in her time, but some contributors in our Facebook group have shared tips like taking an extra chair and leaving an empty can or beer bottle to give the impression of another camper’s presence. Also, having a way to communicate in terms of safety, be that some sort of messenger device to connect with your loved ones or a UHF radio for calling for assistance. This will provide some peace of mind.

‘Tips for taking toddlers camping?’

Having touched on both camping with kids and camping with teenagers, Lauren and Ben maintain their suggestion to allow children the freedom to explore in safe areas (i.e. away from spaces prone to snakes). Navigate the nooks and crannies with them, and foster a respect and wonder for natural environments. 

Along with old, worn clothing, Lauren recommends packing your child/ren a waterproof over-suit for winter camping, thrown on with a pair of gumboots for perfectly protected play among the mud puddles. She also comments that camping in caravan parks often presents more problems than setting up out in the open, where cars and other children tearing up the tracks on bikes can create a cramped and crowded space for toddlers. In the bush, parents can instead establish the clear perimeters their children can roam to, and eliminate any worries about washing. On that, Lauren suggests doubling a trug as both a washing basin and a bath.

For sleeping, Ben recommends creating a barrier either side of your child to prevent them from rolling off their mat. Especially in the winter, waking up in the middle of the night on the cold, hard floor can make defying the outdoors the following day difficult – and in some cases, cause sickness. Additionally, Lauren strongly suggests avoiding kids’ sleeping bags. In her experience, they’ve never offered the same level of warmth, longevity, or adequate length as the adult designs. Instead, simply purchase a standard sized bag, and either fold in half or block off at the end to prevent your pocket-sized humans from slipping too far into the sack.

Oh, and of course – be sure to not to skimp on the snacks!

‘What’s the right way to stake a tent?

Some say 45° away from tent, others 45° toward the tent, and some say vertically. Confusion reigns. For me, it’s critical the tent remains secure in wind!’

The top of the peg should be pointing away from the tent – so when you’re hammering it into the ground, it’s angled away from the tent.

‘On my lap around Australia, what is recommended: ute canopy, camper trailer, or caravan?’

For those travelling as a couple without children, Lauren and Ben suggest using a Ute canopy as opposed to attempting to tow a camper trailer or caravan. Nonetheless, in cases where campers feel comfortable leaving them stationary somewhere for long periods of time, caravans and trailers can provide a roomy, humble alternative.

That said, Ben agrees that an easier-to-set-up sanctuary is more economical and beneficial for a dynamic duo. The money saved on a camper trailer can instead be invested in upgrading your vehicle’s Gross Vehicle Mass (GVM) to accommodate a substantial rooftop tent. Ben suggests a thorough investigation into the style of rooftop tent you purchase, given some are easy to set up while others require the use of pegs and guy ropes.  

‘Do you consider using a caravan “camping”?’

In short, no – but it doesn’t matter what it’s called, doing what you enjoy is what matters. At the end of the day, it’s still a valuable pursuit. According to the Oxford Dictionary, camping is defined as: ‘The activity of spending a holiday living in a tent’. So, there you have it!

‘What are your thoughts about the future of Australian manufacturing within the camping/hiking and touring sector?’

Both Ben and Lauren believe that it’s important to support Australian-made and Australian-owned companies whenever possible. The COVID-19 pandemic highlighted many supply chain issues in every industry, but the market has been that way for quite some time in regards to overseas manufacturing. Keep in mind that just because a product is made offshore doesn’t mean it’s poor quality. Many Aussie family-owned brands choose to manufacture overseas due to the limited options in Australia with technology and machinery, so it’s a complex topic that should be considered from all angles.

Ben and Lauren chat with Laine and Erin Wescombe of Blacksmith Camping Supplies about everything Aussie Manufacturing:

‘Regarding First Aid, what knowledge is essential for campers and what items do you never leave without in your first aid kit?’

It’s good to have as much knowledge as you can if you’re heading somewhere remote, with a basic first aid course as the minimum. Keep some extra items in your first aid kit to cater for your specific needs as well. Lauren also mentions that it’s important to have an alternative method of communication if you frequently travel to areas where there isn’t a reliable phone signal. This could be in the form of a satellite communicator, satellite phone, or PLB. Even with some First Aid training, if there’s a life-threatening emergency, urgent medical attention will be required.

‘Ben – you always seem very focused on weight and functionality (rightfully so), but what do you take camping that isn’t necessary and something you consider a luxury?’

If it’s a luxury item, Ben usually doesn’t take it. That said, when he travelled up north (where it’s hot and humid), he carried a 12V Breezeway Fan from Outdoor Connection to keep his family cool.

Navigate the nooks and crannies with your kids, and foster a respect and wonder for natural environments. Image: Coleman

Sleeping Gear

‘I currently have 50mm thick, self-inflatable sleeping mats for my family car-camping trips.

I am finding lately that the mats don’t self-inflate as much as they used to, and aren’t as comfortable. I was thinking of going for hiking air mattresses with insulation, so they can be also used for canoe camping and the odd hike. Are these a good option, or should I consider something else?’

You could certainly use an air mat – but one of the main benefits of a self-inflating foam mat is that if there’s a puncture, you will still have some insulation to sleep on. Consider that you might have different comfort standards when you’re hiking compared to when you go family camping. You might want to go for a self-inflating mat designed for hiking, as they’re more durable and comfortable but still fairly lightweight.

‘Where can I find mattress toppers for swags?’

For those who are unfamiliar with a mattress topper – this is a corresponding product that provides added padding and comfort to an existing mattress. Where some have walls like a fitted sheet, others are simply a mat of synthetic fibre, down, merino or wool. Lauren recommends merino for adequate temperature regulation, while Ben simply utilises a fitted bed sheet that he tucks beneath the mattress sides.

While residential mattress sizes don’t align with those of swags, Lauren suggests visiting Target, K-Mart, Spotlight, or other hardware and homeware stores for adequate options.

‘Stretcher bed Vs air bed Vs self-inflating mat?

Particular consideration for those with back issues, knee issues, hand issues (i.e. comfort, getting up off the ground, assembling equipment, or closing valves)?’

Ben and Lauren reckon the best option for someone who might have limited mobility would be a stretcher that provides elevation, plus a self-inflating mat with a two-way valve so it’s easier to set up and pack away.

Consider that your comfort standards when you’re hiking will be different compared to when you go family camping. Image: Exped

‘What’s the best sleeping bag for men, and what’s the best for women?’

This is a complicated question as there are many factors, and most bags in the higher price bracket will perform similarly. Once you decide on either a synthetic or down bag, narrow it down to the fit, look for an EN rating, and consider size and packability.

Ben and Lauren also recommend listening to their interview with Sea to Summit discussing sleep systems, which might help with the decision-making process.

‘I bought a brand new down sleeping bag but it has a strong smell, like a wet dog.

I’m wondering if the down inside is bad, or something’s wrong with the bag? Is it normal that new down bags stink?’

This is totally normal and very common. Keep in mind, feathers are a natural fibre, so they will have a natural scent that will fade over time. Some people are more sensitive to it than others, but there are some things you can do to minimise it like taking it out of its storage sack and hanging it up in your wardrobe to ventilate. You also have the option of washing your down bag, but wetting the feathers can sometimes intensify the smell. We recommend keeping it dry, airing it, and just being patient.

‘Best sleeping bags for bigger people?’

For the taller campers, Sea to Summit offer longer-style sleeping bags. At 185cm, Ben fits a regular sized bag, while at 191cm tall Lauren’s partner is better suited to a longer design.

For those who are simply broader – or as Lauren calls it, ‘cuddlier’ – women-specific designs by Sea to Summit are narrower in the shoulders but allow more room in the hip area. Additionally, their Amplitude and Basecamp series mirror a large sack, feature two warmth ratings, and are significantly more spacious. Lauren describes their appearance as a fluffy balloon, boasting a huge internal circumference for star-fishing and spreading wide. These particular styles are popular among motorcycle tourists too.
Unlike the Mummy shaped design – wide at the shoulders, tapering at the feet – the rectangular fit maintains the same measure of room from head to toe. The Sea to Summit website indicates the internal circumference of their sleeping bags, as well as hip and shoulder measurements.

Like Sea to Summit, Darche also offer a 1100 sleeping bag that aligns with a King-King-Single size. While this doesn’t quite meet the same volume of space as a double, it is larger than a single and thus still offers a roomy alternative.

Weather Protection

‘What is the best rain jacket and best down jacket for men, what’s the best for women?’

This is a tricky one, as we don’t sell clothing at Snowys; it’s not our area of speciality. Essentially, when it comes to the top-of-the-range, high-quality clothing (where you’re spending $500+), the differences will likely be minor.

Generally, we would say that the hallmark of a high-quality rain jacket would be breathable waterproof fabric with ventilation and a good hood.

In terms of down jackets – if you’re just looking for one to wear around town, you could definitely go for something more affordable. However, if you’re using it for technical applications, look for models that use responsibly sourced down, have a good warmth-to-weight ratio, and feature water-resistant fabric.

‘Has anyone made up their own windbreak?

I was thinking of using shade cloth and star droppers. I think star droppers might be on the heavy and awkward-to-store side of things though – are there aluminium poles that would be suitable?’

Definitely – but we would suggest not taking star droppers as they are heavy, so could be dangerous in an accident. Even if strapped on tightly, it will become a spear if it begins to move with too much weight around it. Whatever you put on the roof rack must be secure. Aluminium poles will help save weight, so they are a good choice – plus, you’ll need good pegs and guy ropes. Ben recommends taking a mesh tarp folded in half, as this will mediate and slow the wind without putting too much stress on the poles.

‘Do you always pack clothing for any weather, or do you only ever pack for expected weather?’

Ben is a light packer, so he plans based on the expected weather forecast – although he might take a pair of pants and a light jumper sometimes, just in case. Lauren follows the same principle, though she might occasionally throw in a pair of comfy longer pants for wearing around camp. Regardless of the weather, she always packs a thick pair of socks to help her stay warm.

‘Tips or tricks for camping in the rain?’

In previous episodes, Lauren and Ben have touched on some logistics surrounding camping in wetter weather. Nonetheless, Ben encourages campers to enjoy the pitter-patter of raindrops on the still, damper days.

To prepare for the no-so-pleasant occasions, assess the weather predictions via the Bureau of Meteorology (BOM) or your local agency. At the campsite, ensure guys ropes are taught, the fly is fully tensioned to ensure efficient funneling of rain, and establish a sheltered space for cooking and socialising, such as a spare tarp or gazebo.

Stick to lighting brands that are known for quality, such as Ledlenser. Image: Ledlenser

Electronics, Lighting, and Power

‘I’m thinking of buying a good head torch, but I don’t know if it’s worth spending good dollars on one or just replacing cheap ones as they stuff up…’

Ben’s approach to gear is that the fewer items thrown away, the better. Generally, with head torches, you get what you pay for. Ben has had a Princeton Tec head torch for 15 years which cost around $100. It has been on many adventures with him, and is still going strong! Stick to brands that are known for quality such as Black Diamond, Petzl, Silva, Ledlenser, or Nitecore.

For Lauren, the most important factors are that the unit is rechargeable and the battery can be replaced. She has used BioLite torchs in the past, but the internal battery can’t be replaced – this means that eventually it will end up in landfill. Instead, she now uses a Petzl Tikkina headlamp with a replaceable battery.

‘How do I determine the best small option for recharging my phone when camping, away from power points and a stationary vehicle, for 4-5 days?’

We would say start by working out what devices you’re going to use (e.g. just your phone, or other gear) and how much you want to use each device. Generally though, a small 20mAh powerbank should be suitable as something you can charge at home or while you drive.

Tents

‘Thoughts on camper trailers Vs tents for young family camping?’

Camper trailers are great for those who have the space at home to store them, are happy to tow, and also spend the initial investment by purchasing one. However, some limitations are that they can be time-consuming to put up, involve more maintenance, and require space for storage at home. That said, camper trailers are convenient and easier to get going with on your adventures –especially with kids.

‘Here’s one for Ben: would you take a hiking tent on your regular car-camping trips, or a larger tent?

Also, do you have an AGM battery in the car, or Lithium? If not Lithium, will you make the switch eventually?’

In his younger days, Ben was a hiker who took his lightweight tent on camping trips – but as his family grew, he upgraded to an older-style Black Wolf Tuff tent. He then upgraded to an Oztent RV5 tent for outback adventures, which is what he and his family still use now.

Currently, he has a lead-acid auxiliary and main battery, so he can charge them both with the same profile. That said, he would like to switch to lithium in the future to save weight.

Which tents on the market are the easiest and most efficient to set up and pack down for a newbie?

Lauren believes that the easiest to set up would be an air tent or an Instant Up design. Ben recommends checking out a basic dome tent, as you can’t really go wrong with good quality construction and thoughtful design.

‘What do you think of cheaper tents found at department stores?’

If you’re looking for a tent to survive a couple of uses, they will be fine – but if you want something that will stand up to many years of use, generally you do get what you pay for. If you were to have an issue with it, it’s unlikely that spare parts would be available, so even though the tent can be replaced through warranty the broken one will end up in landfill. We’d say the better approach is to buy once, buy right – so you can enjoy your shelter over many adventures.

A Muk Mat will help to prevent beach, bush, and campground grit from making its way indoors. Image: Muk Mat

Gear, Campsite, and General Maintenance

‘How can we limit the amount of sand and dirt little feet bring into our swags?

We have a 3-week trip planned with a mixture of beach, bush, and campground swagging with a 2- and 5-year-old!

You probably won’t be able to prevent this entirely, but you can manage it by keeping your shoes outside the swag. Putting a Muk Mat or some sort of foam matting outside as a doormat will help, as well as keeping a dustpan and brush on the inside to help get rid of any dirt on your bedding.

‘How can we keep pesky pests at bay? Wildlife sure are experts at penetrating defences!’

Lauren hasn’t really experienced issues with wildlife, as she camps with dogs and kids (so the noise probably keeps them at arm’s length). Neither has Ben. However, some general tips would be to keep food scraps secure, cover up and use insect repellents, set up orange lighting to deter bugs, and keep your tent zipped closed.

‘What is the best option for managing mozzies in particular when camping?’

As Ben’s wife is a mozzie-magnet, he suggests using EVERYTHING!

Some repellants include Thermocells, DEET, mosquito nets, sprays, and coils in still climates. For chemical-free prevention strategies, cover bare skin with long-sleeved clothing, keep screens and panels securely zipped, and simply factor a barrier of any kind into your camp set-up. For more tactics, check out Ep31 – Creepy Crawlies at the Campsite – or this blog on the many ways to repel bugs while camping.

‘How can I fix a snapped swag pole?’

For snapped fibreglass or alloy poles, the swag pole repair kit by Darche is a helpful henchman. For aluminium repairs, Darche offer two different kits – one for angular, segmental swags, and the other for arched hoops found in dome designs.

Replacement fibreglass poles of the same diameter can be sourced and simply cut to length, while repairing a breakage or snap is often done using the small tube-like sleeve (ferrule) included with most swags. Simply slide this over the top of the rupture and secure with duct tape for a temporary, stable fix lasting the remainder of a trip. Lauren demonstrates how to approach this in a Snowys YouTube video.

As for alloy poles, these are more difficult to repair or replace. Lauren and Ben suggest returning to the respective manufacturer for assistance.

‘Any unpacking, at-home rituals? Tips on gear checks and maintenance? Wet or windy weather activities?’

Ben and his family try to unpack straight away following a camping trip, before they do anything else. He generally makes notes while camping of anything that needs to be addressed or refilled, so it’s easy to sort everything upon arriving home. Lauren tends to leave it to the next day as she usually arrives home from her trips quite late. As her van is not their daily car, it doesn’t need to be unpacked straight away – however, she does take out the laundry, rubbish, and any leftover food.

In terms of activities on a rainy or windy day, Ben and Lauren suggest playing cards, games, reading a book, or listening to music to pass the time.

Ben loves making pizza and damper on the campfire. Image: Campfire

Camp Cooking and Food

‘Best coffee makers for camping?’

A good question for Ben, who maintains that the AeroPress or Wacaco are the most ideal coffee brewers out bush. While an AeroPress can simply be filled with water before a dash of cold milk, the Wacaco produces a traditional espresso shot that requires heated milk to produce an equally hot, hearty cup.

For the super hardcore hot coffee fanatics, some large silver stove-top setups produce espresso and steam milk simultaneously. Boiling the water builds up pressure, creating the shot and concurrently steaming the milk.

‘What’s your favourite recipe for camp stoves and open fires?’

In terms of campfire recipes, Ben loves making pizza and damper, while Lauren is a fan of a bacon and eggs brekkie or stewed lamb shanks in a camp oven. If you’re looking for inspiration, the Fire to Fork cookbook is a good place to start.

Camp stove cooking can be restrictive, but you could get fancy with pasta sauces or use a hotplate to cook a BBQ. Lauren mainly just pre-cooks meals at home and vacuum seals them to reheat in boiling water. This saves gas, time, and cleaning up.

Ben and Lauren chat with Fire to Fork’s Harry Fisher about all things campfire cooking:

‘What food is best to leave in the pantry for short overnight stops (product review on Back Country or Outdoor Gourmet food brands)?’

While Lauren and Ben have previously tapped into freeze-dried and dehydrated meals, they plan to present a more hands-on, detailed demonstration that offers a better sense of how these packet foods look, taste, and cook. Until then, Lauren offers her opinion, essentially describing them as hit-or-miss. Ben and Lauren often have opposing views depending on the brand or choice of meal, which is ultimately suggestive of how subjective freeze-dried and rehydrated food reviews really are.

The appeal of freeze-dried meals comes from their convenience on lightweight adventures, and so aren’t a pleasing enough substitute for a meal on occasions when standard food would otherwise be consumed. For example, Ben’s go-to pasta recipe on his most recent camping holiday used canned vegetables which, in comparison to packet meals, allowed a ‘fresher’-tasting dinner. That said, the Radix brand of freeze-dried food is commonly preferred over others, with a greater resemblance to standard meals.

Overall, Ben suggests canned or long-life food to keep overnight in the pantry, given no refrigeration is required. On that, products displaying a ‘best before’ date often has greater flexibility around the consumption timeline than that of a ‘use by’. That said, the further it surpasses its date stamp, the more it drops in quality and flavour.

Other alternatives include the Offgrid and Go Native brand of heat-and-eat packet food. Go Native is preserved via ‘retort packaging’. This method involves sealing the cooked food while still hot, as opposed to dehydrating. From here, the packet simply requires reheating with boiling water. Ben recommends this as a hearty alternative to other packet meals.

‘Best ultralight cutlery and crockery for hiking, at the lowest price?’

Our podcast hosts both agree that the Sea to Summit polypropylene set is the most cost-efficient and effective hiking cutlery, at just under five dollars per set. Bundled as a fork, spoon, and knife, simply link with a carabiner for a no-fuss food-friendly system. The Delta range of cutlery is shorter, constructed with durable polypropylene and the same reinforced nylon plastic, finished with a flexible plastic carabiner for keeping neat and collected amongst your clutter.  

For crockery, the Sea to Summit Delta bowl and/or plate is a lightweight option. When hiking, a bowl is generally all that’s required, while the additional plate often bodes better for a camping-style holiday.

Ultimately though, Lauren insists that if your camp cutlery isn’t comfortable to hold, the eating experience is thrown completely off course! For that reason – and all lightweight, cost-effective suggestions aside – she carries a set of standard steel cutlery in her camping kit.

Offgrid is an example of fresh, heat-and-eat packaged food, great for overnight stops. Image: Offgrid

OK, now let’s be real for a second…

‘The Snowys products Ben and Lauren couldn’t go without?’

A coffee connoisseur at the campsite, Ben’s response – an AeroPress – is hardly a surprise. His commonly coined nickname ‘Safety Ben’ has him sheepishly admitting that his choice should probably be something more along the lines of a first aid kit or a swag. Nonetheless, he can’t go without coffee – and wasn’t that the question?!

On the other hand, Lauren claims that her Scrubba Wash Bag and Collapsible Space Saving tubs are the most-used, well-loved, not-to-be-forgotten tackle in her pack. After not taking her washbag on her last getaway, she missed it more than she expected – while her collapsible tubs now allow far more room in her kitchen, holding large pats of butter, avocado halves, and wads of bacon.

‘Favoured Snowys products by Snowys staff?’

Jess from Customer Service: a sleeping bag liner. Versatile throughout both warm and wintery weather, this product also keeps her sleeping bag clean.

Sam from Customer Service: trekking poles. Be it for relieving pressure from the knees, hoisting herself up hills, checking the levels of mud holes before heaving across hip-deep, or flipped upside-down for use as tent poles – Sam believes that trekking poles offer true camping comradery.

Laine from the Web Team: a soft-sided cooler and luggage scales. Too often has he left beers behind at a BBQ in someone else’s fridge, so his cooler is now his personal, portable cranny for the cold ones. Thanks to his luggage scales too, he now beats getting burnt at the JetStar luggage check-in, previously packing too much tackle that wavered over the ideal weight.

Cory from IT: his fridge (for keeping his beer), Sea to Summit collapsible X-Cup (for drinking his beer), and Pacsafe waist wallet (…for buying his beer).

Leece from Customer Support: like Ben, an AeroPress – plus a Delta insulated cup.

Michael from the Web Team: a round jaffle iron! Leading up to his travels, Michael would purchase McDonald’s cheeseburgers to keep in the fridge. At the campsite, he simply cooked them in the jaffle iron over the campfire for an even faster fast-food fix!

Brett from the Web Team: the JetBoil Zip. Simply fill, clip, and boil – the perfect stripped-down, lightweight option for fast adventures, covering your coffee fix or for reheating a Radix meal. Lauren owns the JetBoil MiniMo – a short, stocky alternative – which perches perfectly and patiently for her prior to brewing a coffee or tea. An all-round, well-loved product in the Snowys family!

‘When will Snowys open a store in Sydney?’

Unfortunately, to Ben and Lauren’s knowledge, this won’t be a move Snowys will make in the foreseeable future. That said, the ever-evolving, ridgy-didge website successfully accommodates every Snowys supporter around the country!

From swags to Scrubba wash bags, there are some key items that Ben and Lauren can’t go camping without. Image: Darche

For an audio experience, tune into the following episodes as Ben and Lauren address the above questions:

Got a question for Ben and Lauren? Check out Episodes 65, 66, and 92 to hear whether it’s already been answered!

The post Campsite Q&A’s (Part 1) appeared first on Snowys Blog.

Nope. That’s not the case.

Let’s talk about the jaffle iron! Image: Campfire

Dusting off my Jaffle Iron

While I was packing for an outback trip, I brushed the ash off my camp oven, excited at the prospect of eating delicious damper, curries, and pizzas over the fire.

Then – the shiny, unused jaffle iron made caught my eye, and had me considering if I should take it on another trip only for it to return home unused… again.

In the end, the jaffle iron made it into the vehicle – only this time, I headed off with an intention to bring it back blackened by coals and coated in ash!

A jaffle iron is surprisingly versatile, with the option of sweet or savoury combinations. Image: Campfire

Using my Jaffle Iron

I had a recipe in mind, involving a fairly crude dough of flour, oil and water, with a baked bean filling. For some reason, I felt like I’d be cheating if I were to use bread.

The result? A somewhat plain but crispy dough with a warm, baked bean filling that both myself and my family loved! Clearly I’d been ignorant and missing out – why didn’t I embrace the jaffle iron years ago? Can I still call myself a camper?

After finally discovering how great the jaffle iron is, I have a few reasons why I think you should take one camping on your next trip too.

1. Simple and Easy to Use

Using a jaffle iron is about as simple as camp cooking can get. Even the kids (with a little help) can get involved in preparing a jaffle dinner!

2. Surprisingly Versatile

You have the option of a savoury or a sweet jaffle, and in that a brekkie jaffle, lunch jaffle, dinner jaffle, or dessert jaffle… plus there are endless combinations in each of those, depending on how creative you decide to be!

3. No Plates or Washing Up

Eaten from just one hand, jaffles require no need for cutlery and plates, or cleaning up dirty crockery afterwards.

The jaffle iron is a campfire cooking classic.

Recipes to Try:

There are many sweet and savoury combinations you could try on your next camping trip, some of which include:

• Breakfast jaffle: bacon and fried egg.
• Pizza jaffle: your favourite toppings, pizza/tomato sauce, and cheese.
• Traditional jaffle: baked beans and cheese.
• Dessert jaffle: nutella and banana.

Now I am itching to go camping again, just so I can refine my recipes and try new ingredients! I’ll use new fillings, maybe milk or beer in the dough, or even add some yeast so it’s a little lighter.

Or… maybe I’ll just keep it simple and use bread!

A lunchtime inspired jaffle. Image: CampBoss

Enlighten me, camp chefs, and fast track my jaffle iron culinary skills: let me in on your secrets to creating the ultimate jaffle below!

The post Let’s Talk About the Jaffle Iron appeared first on Snowys Blog.

You don’t need a bread maker, Thermomix, or arsenal of kitchen utensils. There are loads of damper recipes online; but most of them require multiple ingredients and to work the dough for a few minutes. When you work damper too much though, it pushes all the air out and the result is a very dense dough.

So, with some trial and error, here’s what we’ve found to be the best way to cook damper in a camp oven! The finished product is always perfect: crunchy on the outside, fluffy on the inside, and serves approximately four happy damper campers!

There’s nothing like warm, campfire-cooked damper on a winter camping trip. Credit: Campfire

Classic Damper Ingredients:

• 2 x cups self-raising flour
• A pinch of salt
• Water

Optional Ingredients:

Sweet

• Lemonade instead of water
• Choc chips, or fruit and nuts

Savoury

• Beer instead of water
• Cheese and Italian herbs

Tools of the Trade:

• Camp oven (any size or material. The photos in this blog showcase a 9-Quart cast iron model)
• Long-handled shovel
• Long leather gloves
• A large kitchen knife

Your Campfire

The cooking process involves consistently replacing hot coals or heat beads, so ensure your campfire has an abundance!

The cooking process involves consistently replacing hot coals. Credit: David Leslie

Method:

1. In a bowl, add two cups of self-raising flour (approximately half a cup per person) and a pinch of salt.

2. Slowly add water and mix until ingredients start to combine and form a dough. This is the most important step, as you don’t want to knead the dough; it needs to be left as is. Using your hands, cup the dough and slowly work it until a round damper shape is achieved.

Tip: If the dough sticks to your hands every time you pick it up, it is too moist – add more flour.

Mix – don’t knead! Credit: Mick Viller

3. Add optional extras of choice.

4. Sprinkle the base of the camp oven with flour – or, cover a trivet with foil and lightly flour it. Place the damper on top, and the lid on the camp oven. Ensure there is a gap of at least 5cm between the damper and the walls of the oven all the way around.

The bun’s in the oven! Credit: Mick Viller

5. Scatter about half a shovel of coals loosely on the ground next to the fire; a loose scattering is all that’s needed.

6. Place the camp oven on the scattered coals, and scoop a full shovel of coals on top. You can also use heat beads; around 10 on the bottom, and 14 on the top (using a 9-Quart oven).

Tip: Never cook the damper in the fire, as it will easily burn.

You can also use heat beads; around 10 on the bottom, and 14 on the top. Credit: Mick Viller

7. Check the damper after 15 minutes, and every 10 minutes afterwards. It should need approximately 20–25 minutes of cooking time, depending on its size. Replace with fresh coals or heat beads on top each time.

8. Once golden and crusty on the outside, push a long knife through the middle. If the damper is cooked through, the knife will be clean when removed.

Tip: Another way to know that your damper is ready is if it sounds hollow when tapped.

9. Serve with your favourites spreads!

Once golden and crusty on the outside, your damper is ready! Credit: Mick Viller

Frequently Asked Questions

How do I get the perfect damper crust?

As long as you control your heat well enough, you shouldn’t have a problem achieving a crusty damper. However, camp ovens tend to retain moisture; when they do, it can be hard to achieve crispy vegetables, perfect crackling, or crunchy damper. The best way to release moisture is to crack the lid by placing a piece of wire (or similar), to allow the steam to escape.

Should I preheat my camp oven?

Some say you should, some say you shouldn’t. Mick Viller the Camp Oven Cook choses not to preheat his camp oven.

For more on camp ovens, Ben and Lauren chat with Kingbrown (Ron Wilson) and Mick Viller on the Snowys Camping Show:

What are the best spreads?

That’s easy!

On a plain damper, you can’t go past a good smothering of butter or margarine, and maple syrup. That said, experiment with your favourite spreads! Why not vegemite, hummus, jam, or honey? Try what you enjoy.

How big should my campfire be?

Generally, it’s not the fire you’re cooking with – it’s the coals. If using coals: shovel them onto the ground beneath your camp oven, and add some more on top. Heat beads or briquettes are an alternative to coals. 

You could even cook your damper on the Ozpig!

For how long does damper keep?

Damper turns stale quite quickly. As it’s quick and cheap to make, prepare a loaf as you need it.

How versatile is damper?

Once you master the plain damper, don’t be shy to experiment with other ingredients! Try adding bacon, cheese, and BBQ sauce for a savoury damper – or for sweet, you could add sultanas, brown sugar, cinnamon, and nutmeg.

Damper for dinner is one way – but follow through at breakfast time with the perfect camping pancake recipe!

As it’s quick and cheap to make, prepare a damper loaf as you need it. Credit: Mick Viller

What amazing flavour combinations have you created with your damper? 

The post How to Cook Damper in a Camp Oven appeared first on Snowys Blog.

Planning meals for a trip away can be a daunting task. Often, there are no shops nearby to grab that ingredient you left behind – and you don’t have the luxury of a 450-litre fridge for loads of food. It’s important to prepare well.

Firstly, don’t discount the idea of freeze-dried or dehydrated food as simple camp food options. Despite what you may have heard – their ingredients are real food, they usually taste pretty good, and they are easy to prepare! These options also have long shelf lives, require no refrigeration, and are compact – so you can stock up ahead of time in preparation for last-minute adventures.

Below, I’ve covered some straightforward methods to meal planning, as well as some of the quick, simple, and lightweight options on the market today. For more info on how to plan lightweight meals for a multi-hike, check out this blog too. 

Last minute food for your trip can be sorted out quick smart. Image: Sea to Summit

Camping

Eating Well at the Campsite

Food and sleep are two of the most important things to consider when heading away on holiday. If you manage to get enough of both, you’ll be in a much better mindset to appreciate the outdoors.

• Think about the variety of meals that use the same ingredients, such as tomatoes and mince meat – for example, both ingredients are found in Bolognese and tacos.
• How much room do you have in the fridge or icebox? Do you need lots of ingredients to be kept cold? Remember, you’ll need space for beer, wine, and other drinks. Minimise what needs to be refrigerated, and look for non-perishable alternatives. For more tips on food storage, check out Meal Planning and Food Storage for Outdoor Adventuring.
• Don’t forget snacks and dessert!
• Include staples such as cooking oil, butter, tomato sauce, tea, coffee, salt, and pepper.

Planning Your Meals

Camping doesn’t have to call for just BBQs for breakfast, lunch, and dinner – there are many more colourful and camp-friendly meals that are simply delicious. I mean that in every sense of the term: straightforward, tasty, and just objectively good.

For a 5-day camping trip, below is what a standard menu could look like. Yes, bakery food is on the menu. Driving to your favourite camping spot can sometimes mean passing through old country towns – and therefore old fashioned, delicious, country bakeries. Don’t pass up the opportunity to stop in.

A standard 5-day camping menu. Credit: David Leslie

Another no-brainer is baked beans.

…Hear me out.

Snowys’ seasoned chef Cam demonstrates his rustic take on that standard, canned, Sunday night staple sitting in your pantry.

Check it out below, or see here for more of his simple campsite dishes:

Watch ‘Camp Cooking with Cam’ on our YouTube channel, every Sunday from 6pm.

Gathering Your Ingredients

Some items will need to be bought, others you likely already have an abundance of in the pantry or fridge at home.

You may have many core ingredients already in your home pantry or fridge. Credit: David Leslie

Remember, preparing for your trip should be exciting – not a headache! Set yourself up with a list like the above to take the stress away, and be sure to have everything you need – and everything you want, like chocolate!

Hiking

So, you’ve decided to finally start training and planning for a multi-day hike! Once again, for more info on how to plan lightweight meals better suited to hiking, check out this blog.

Let us now run through the pros and cons of the lightweight options: freeze-dried, dehydrated, and wet-pack food.

Freeze-Dried Meals

How Are They Made?

Freeze-dried meals are rapidly frozen, where the ice crystals in the food are evaporated to water vapour in a vacuum chamber via a process called ‘sublimation’. This removes more moisture than dehydrating does.

The food is then heat-sealed into foil packages, and the air is both removed and replaced with nitrogen gas.

These products have a shelf life of up to three years.

Pros

• Water is quickly absorbed back into the food through pores left by the escaping ice crystals.
• Food is prepared quickly in approximately 10 minutes using with hot water.
• Food does not shrink.
• Food retains much of its original shape, taste, texture, and smell.
• Vitamins are retained in the food due to the low temperatures applied in processing.
• Food can be eaten without re-hydrating, if necessary.
• The freeze-drying process removes up to 98% of moisture from the product. On average, fruit contains up to 90% water, so freeze-dried foods are extremely lightweight.

Cons

• Their labelling indicates a gourmet, home-cooked meal – and whilst the flavour is pretty good, their consistency is nonetheless best eaten with a spoon.
• Extra water should be considered for food preparation, and this is especially important when lightweight hiking.

Freeze-dried meals are light and packed with energy. Image: Campers Pantry

Dehydrated Food

How Is It Made?

Dehydrated food is produced by passing warm air over the food for a period of time, evaporating the moisture from the product (a similar process to sun-dried foods). These products usually carry a 12-month shelf life.

Pros

• Can be done at home with relatively affordable equipment.
• As the food shrivels, it is a better space-saving method for storing or transporting food than freeze-dried alternatives (which retains much of its original shape).
• Generally less expensive than freeze-dried foods.
• While dehydrating food does not remove quite as much water as the freeze-drying method, it is still a very lightweight option.

Cons

• Requires cooking/simmering to prepare, and 10-20 minutes in hot water.
• As more heat is applied in the drying process in comparison to freeze-drying, it is believed that dehydrated food has a slightly lower nutritional value than freeze-dried foods.
• Can have a chewy texture when rehydrated.
• Extra water needs to be considered to prepare food, and this is especially important when lightweight hiking.

For more on how to dehydrate your own food, check out our chat with ecologist and YouTuber Dr. Kate Grarock on the Snowys Camping Show podcast:

We chat more about how to dehydrate your own food with Dr. Kate Grarock.

You can buy dehydrated food from the supermarket, or make your own. Image: Sea to Summit

Wet-Pack Food

How Is It Made?

This camp food is not dehydrated or freeze-dried – but fresh, pre-cooked food packed wet into pouches. The manufacturing process produces a ‘retort’ product, packaged the same way canned products are but in a soft pouch.

The retort packaging method involves cooking at high temperatures to kill all microorganisms. These products usually have 18-month best-before dates as opposed to use-by dates. This means that while the food quality degrades after 18 months, it is still safe to eat.

Wet-pack food brands include Go Native and Offgrid Provisions. 

Pros

• The pouch is simply heated in a pot of boiling water.
• Less water is required for preparation, and boiled water can be used for drinking or washing.
• Can be eaten cold.
• Boasts the flavour and consistency of home-cooked meals.

Cons

• Usually too heavy for hiking, so better suited for camping or kayaking.

Wet-pack food is a little heavier than other options. Image: Go Native.

Dietary Requirements: Freeze-Dried Options

For those with dietary needs, there are many options out there. See below, or check out our full range here. Happy camp cooking!

Vegan

Back Country Cuisine

• Mushroom Bolognaise
• Pasta Vegetariano

Vegetarian

Back Country Cuisine

• Vegetarian Stirfry
• Nasi Goreng

Radix Nutrition

• Plant-Based Mexican Chilli – ORIGINAL 600 v8.0
• Plant-Based Mexican Chilli – ULTRA 800 v8.0
• Plant-Based Mexican Chilli – KETO 600 v8.0
• Plant-Based Turkish Falafel – ORIGINAL 600 v8.0
• Plant-Based Turkish Falafel – ULTRA 800 v8.0
• Plant-Based Indian Curry – ORIGINAL 600 v8.0
• Plant-Based Indian Curry – ULTRA 800 v8.0
• Plant-Based Indian Curry – KETO 600 v8.0

Gluten-Free

Back Country Cuisine

• Thai Chicken Curry
• Nasi Goreng
• Cooked Breakfast
• Classic Beef Curry
• Mexican Chicken
• Honey Soy Chicken
• Beef Teriyaki

Radix Nutrition

• Grass-Fed Lamb, Mint & Rosemary – ORIGINAL 600 v7.0
• Grass-Fed Lamb, Mint & Rosemary – ULTRA 800 v7.0
• Grass-Fed Lamb, Mint & Rosemary – KETO 600
• Grass-Fed Beef Mexican Chilli – ORIGINAL 600 v7.0
• Grass-Fed Beef Mexican Chilli – ULTRA 800 v7.0
• Grass-Fed Beef Mexican Chilli – KETO 600
• Grass-Fed Barbecue Beef – ORIGINAL 600 v7.0
• Grass-Fed Turkish Lamb – ORIGINAL 600 v7.0
• Plant-Based Mexican Chilli – ORIGINAL 600 v8.0
• Plant-Based Mexican Chilli – ULTRA 800 v8.0
• Plant-Based Mexican Chilli – KETO 600 v8.0
• Plant-Based Turkish Falafel – ORIGINAL 600 v8.0
• Plant-Based Turkish Falafel – ULTRA 800 v8.0
• Plant-Based Indian Curry – ORIGINAL 600 v8.0
• Plant-Based Indian Curry – ULTRA 800 v8.0
• Plant-Based Indian Curry – KETO 600 v8.0
• Plant-Based Mixed Berry Breakfast – ORIGINAL 400 v8.0

What do you prefer to eat when you’re camping and hiking? 

The post Quick and Easy Meals for Camping and Hiking appeared first on Snowys Blog.

We’ll try and make things as clear as we can in this article. Let’s first start with the gas, or as we commonly call it in Australia, LPG.

What is LPG?

LPG stands for Liquefied Petroleum Gas.

At a basic level, LPG is a flammable hydrocarbon fuel. It consists of a mixture of carbon and hydrogen atoms which, when placed under pressure at room temperature turns into liquid.

The gas we use for camp stoves, many home appliances, gas hot water systems and in vehicles is LPG, but the actual gas in LPG depends on the country you are in and its designated use. There are two gases that come under the LPG heading – propane and butane.

In Australia, the LPG that is used to top up your refillable bottle at your local hardware or camping store, or the gas in the 9kg cylinder swaps is always propane. Whereas in New Zealand, for example, this LPG could be propane, butane or a mix of these.

The LPG used for vehicles in Australia is known as AutoGas and can be propane or a mix of propane and butane.

LPG gas is made up of petroleum gases. Image: Elliot Mann

What is the difference between Propane and Butane?

This is all in the chemical makeup – Propane being C3H8 and Butane C4H10. Their formulas differ but they contain the same base elements of carbon and hydrogen.

The pressure at which these gasses become a liquid, or, their boiling point for a given temperature, is a key difference.

Propane remains a liquid either when under pressure or at temperatures less than -42°C, which means it still turns into a burnable gas when released from pressure in very cold environments. At room temperature (approximately 21°C) the pressure of propane gas is about 860kPa, which is why cylinders being filled with propane need to be made strong, hence their weight.

Butane is also a liquid when under pressure or at temperatures less than about -0.5°C which is much higher than propane and why many lightweight hiking stoves that run on butane struggle in alpine environments. However butane gas, or n-butane to be precise, has a pressure at room temperature (approximately 21°C) of about 215kPa which means the cylinders can be made much lighter, hence butane is typically preferred for hiking stoves.

You may have also heard of iso-butane, this is similar but has slightly different properties than the n-butane mentioned here.

Despite butane and propane being closely related in terms of their chemical makeup, the combustion characteristics i.e. how they burn is quite different. The good news is that most (not all) LPG appliances are certified to what is known as ‘Universal LPG” meaning they can be used with propane, butane or any mix of these.

LPG is liquid under pressure and becomes gas when released into the atmosphere.

Is LPG the same as natural gas?

No. Natural gas is methane and has a different chemical makeup (CH4) which can’t be used interchangeably with LPG in the same appliance unless the appliance has been converted to do so.

Natural gas appliances operate at much lower pressures than LPG (1.1kPa vs 2.75kPa), more natural gas is needed to produce the same amount of heat as LPG and it requires a different oxygen-to-fuel ratio for complete combustion.

Natural gas is also cryogenically turned into a liquid to become Liquid Natural Gas (LNG) primarily for transport reasons, in particular for bulk transport overseas.

What gas can my LPG appliance use?

LPG appliances are required by law to be clearly labelled for which type of gas they are designed to use.

The gas types are: Propane only, Butane only, Universal LPG (which is either Propane, Butane or a mix of these) and Natural Gas.

So, check the information on your appliance to identify the gas type it is designed for as it can be dangerous or even fatal to use the wrong gas.

You can’t use natural gas interchangeably with LPG appliances. Image: Oil & Gas Australia

What gas bottles can you use for your camping stove?

This is dependent on the gas appliance.

Most lightweight hiking stoves and lanterns are only designed to be used with disposable cylinders that have a resealable valve and thread, allowing the cylinder to be removed for transport.

Compact canister or cartridge appliances and ‘lunchbox’ style stoves should only be used with butane canisters (the ones that look like a regular aerosol can). These also have a resealing valve with a bayonet ‘click’ type fitting.

Then there is the larger LPG cylinders which come in many sizes from about 1.25kg through to the large 9kg which a majority of other LPG appliances are designed to be used with.

Which one you choose is dependent on how you will be using your appliances, the amount of gas you’ll need before a refill, and how you will transport it. While we are on the topic, it’s worth noting that gas cylinders should never be transported inside a vehicle, caravan or camper trailer unless they are in a certified gas cylinder compartment.

Episode 19 of the Snowys Camping Show Podcast dives into a bunch of tips on Managing & Carrying Gas for Camping.

There are a few different sizes of gas bottles available.

One last thing that’s worth mentioning, and this gets a little technical, is something called the maximum evaporation rate. As gas changes from liquid to gas, it uses energy which it gets in the form of heat from the cylinder itself, the LPG inside and the surrounding air. This is why a gas cylinder feels cool to touch after use.

What this means is that if you use a small 1.25kg cylinder on a large 5 burner BBQ, the cylinder will quickly cool down to a point that the LPG is no longer boiling inside and turning into gas. The gas pressure then diminishes to a point that affects the performance of the appliance.

How do you make sure you’re using the right gas cylinder connectors and fittings?

Firstly, let’s cover the most common gas fittings you’ll find on a gas bottle.

Many 1kg through to 4kg cylinders have a male 3/8″ Left-Handed thread that points directly up from the top of the bottle. This fitting is often called ‘Companion’ but is used by many brands.

The POL fitting (derived from the manufacturing company, Prest-O-Lite), is found on larger 4kg to 9kg cylinders. This is a female fitting and points out sideways from the bottle. Many male POL fittings have a rubber o-ring and should not be over tightened.

Larger bottles generally have POL while the smaller ones have 3/8 BSP fittings.

Lastly but less commonly nowadays is the Primus gas cylinder thread. This is a proprietary fitting by Primus that has an internal fitting that only allows gas to flow once the fitting is fully inserted into the cylinder.

An interesting thing to note is that the 3/8 and POL fittings are a left-hand thread. So, the lefty loosey – righty tighty rule needs to be reversed here.

Most larger format stoves and barbecues will have a male POL fitting on the supplied hose whereas a 2-3 burner camping stove will generally have a female 3/8” fitting.

Ideally, you should use a gas cylinder with the same connection as your appliance.

Then, just to keep you on your toes, in April 2021 a new gas connection called LCC27 was introduced to replace the current POL fitting. The transition will happen over a few years with the old POL fitting slowly being phased out. This connection improves safety but instead of overloading you with the info now, we’ll decode everything for you and break it all down in another article soon.

Hoses will either come with a POL (L), BSP 3/8″ LH thread (R) or Primus connection.

Can you use adapters for your gas cylinder?

Currently ‘3/8”BSP–POL’ or ‘POL-3/8”BSP’ adapters are available for purchase, and you used to be able to use either bottle with either appliance. That said, as the current gas standards are undergoing review, the use of adapters may be ruled out. With this in mind, always follow what the user manual indicates for your respective device. 

There are even ‘double adapters’ so you can run two gas appliances from one cylinder.

You can use a compatible adapter to use your appliance with a different bottle.

Can you use a longer gas hose with your camping stove?

While the current gas standards are undergoing reviews, and with current regulations and laws all in the name of safety – the simple answer at this point in time is no. In brief, you cannot lengthen the hose of a high-pressure stove – and while you may have previously been able to lengthen the hose of a low-pressure stove, this may not be permitted under the new gas standards. We’ll provide future updates when we know more information – but for now, in either case, you cannot join two gas hoses together.

Most gas appliances will have a flying disc regulator.

Do you need the regulator on the hose?

The simple answer is that if the gas appliance in question came with a regulator, then yes, you need the regulator.

An appliance that came with a regulator assembly on the hose is referred to as a low-pressure appliance, whereas an appliance that simply has a hose directly from bottle-to-appliance is referred to as a high-pressure appliance.

Most gas appliances, except for some 2-3 burner gas stoves, have the flying disc-shaped regulators pre-set to 2.8kPa which is the pressure at which the appliance is designed to operate.

If the appliance you purchased came with a regulator assembly then you need to make sure you use the regulator in the system, and if/when replacing the hose and/or regulator, ensure you replace like-for-like.

If in doubt, check the information plate on the appliance where by law the safe operating gas pressure must be stated.

Here’s an example of what a regulator looks like on a Coleman stove.

Connecting a low-pressure stove or appliance to a caravan or camper trailer

The LPG gas supply that is permanently plumbed into a caravan or camper trailer is generally regulated to 2.8kPa at the gas bottle, meaning every gas outlet in the caravan is 2.8kPa. You cannot connect a high-pressure stove to this system.

You used to be able to fit a low pressure cooker appliance – with a regulator on the included hose, that is – to a caravan, via a bayonet fitting with an alternative hose that doesn’t have a regulator. There are only a handful of stoves suitable for this – Gasmate’s Double and Single Wok Cookers, Companion’s Wok Burner and the RV Stove & Grill, will work!

Be aware that gas systems in caravans and camper trailers are covered by standards and must only be installed or modified by licensed gas fitters. Currently, we’re unaware of the updated regulations regarding connecting a stove to a caravan. Once we receive further clarification, we’ll provide more information and updates in the future.

Here’s what a permanently plumbed gas supply on a caravan will look like. Image: Barry Childs

What about the gas fittings on the side of gas appliances?

These fittings can vary considerably, most 2-3 burner gas stoves will have either a coarse or fine thread fitting. Many have less common sizes to ensure you use the right regulators and hoses, for example, cast iron burners tend to have smaller ¼” BSP fittings.

It would be nice if we could simplify all these fittings to have just one or two universal types. But instead, there’s a whole bunch of variants you may come across, and if you’re looking for clarity on something we haven’t already mentioned, hopefully, the extra four listed below will help you out.

Cast iron burners generally have a 1/4 BSP fitting. Image: Hampdon Industrial

BSP

British Standard Pipe is a common type of thread used in Australia for gas and water connections. The acronym refers specifically to the thread type and is available in numerous sizes.

SAE

Society of Automotive Engineers is another thread type available in numerous sizes. These fittings are identified by the 45-degree tapered end on the male fittings and are less common on general camping stoves.

An SAE fitting has a 45-degree tapered end. Image: Caravans Plus

UNEF

United National Extra Fine (screw threads) is another thread type used for gas connections and is a bit like SAE.

BOM/Coleman/CGA600

This fitting is specifically for and found on appliances that utilise disposable propane canisters. We had to ask around, but we believe that the BOM acronym comes from the name ‘BernzOmatic” which is a USA based company that uses the CGA600 connection for their cylinders.

LPG gas bottles can be used with these appliances via BOM to POL and BOM to 3/8″ LH adapters allowing connection directly from the LPG bottle to the regulator for the appliance.

BOM fittings are for appliances that use disposable propane canisters.

One last note on cylinder safety

For the safety of you and those camping with and around you, read our Ultimate Gas Cylinder Safety Guide. The safe use and maintenance of your gas equipment is your responsibility, and a gas explosion is likely to ruin more than just your bacon and eggs.

If you have any doubts then get in touch so we can try and help, and for safety’s sake, don’t take shortcuts or try and bodge something up, it’s just not worth it.

A very big thank you to Ben Greeneklee who, with over 20 years of experience in gas appliance manufacturing and testing, helped us with the technical accuracy of the information in this article.

Got any questions or details you’d like to see added to this article? Let us know in the comments below and in the meantime, we’ll get busy on the details surrounding the new LCC27 connection that’s replacing the POL fitting.

The post Understanding Gas for Camping and Caravan Stoves & Appliances appeared first on Snowys Blog.

For us, the camping food that we eat has to meet at least one of the below items, and preferably two or three! We are happy to swap things around, but the food that you eat when camping shouldn’t vary too significantly from when you are at home.

Cooking bacon and eggs in the morning. 

Easy to make

Cooking when camping is more difficult. There’s no denying it. As a result of this, what you cook needs to be easy. This means quick to prepare, minimal dishes, and something that doesn’t have you struggling to find a million ingredients and get them ready in a difficult way.

An easy brekkie – bacon, onion and tomato on toast. 

Tasty to eat

There’s literally no reason to eat food that doesn’t taste good. I’m positive that food eaten when camping tastes better than at home anyway, so you are already off to a good start. Find food that you enjoy, and if you can balance it against being healthy and easy too, you have the ultimate solution.

Cooking cheesy potato bake over the fire. 

Healthy for your body

We refuse to eat significant quantities of highly processed foods, and those that are super unhealthy. Of course, it’s all about balance, and having a cup of two-minute noodles once in a blue moon after a long day outside is perfectly acceptable in our eyes.

If you are camping long term, you do have to be a bit clever with what you buy and how you store it so it lasts as fresh fruit and vegetables aren’t always an option, but there are always reasonably healthy choices out there.

A healthy platter makes for a great lunch. 

Picking what to eat

Going off the above, we are happy to spend a bit more time preparing healthy and tasty food, or if we are in a hurry, we might sacrifice a bit of the healthiness for an early bedtime, or an incredibly tasty meal. Sometimes we are in a hurry, and other times we have hours up our sleeves.

So, what do we like to eat?

There’s a huge number of meals that we eat when camping, and we are constantly adding to the list through ideas of others and experimentation. For now, though, let’s split it into the three meals of the day:

A big breakfast with the lot. 

Breakfast

I’ve never been much of a fan of breakfast, and unless I am working or we need to get moving I’ll usually delay it for a few hours, and have brunch. That said, if you miss it you will regret it, so we always eat something.

Yogurt, cereal and fresh fruit is a great start to the day. 

We enjoy toast with the usual spreads (or spaghetti or baked beans occasionally), cereal with fresh fruit (or canned) and yoghurt, or oats. Some mornings we will have fruit toast with butter and cinnamon sugar, or bacon and eggs on toast. Every now and again we love canned fruit and fresh custard, or we do a big fry up of tomatoes, hash browns, mushrooms, sausages, bacon and eggs. Pancakes and damper are also a fairly common meal choice.

A classic bacon and egg roll is perfect for breakfast. 

Breakfast for us usually falls into two categories; we are either in a rush to eat something and get moving (to explore the area, or to travel to a new place) or we have a lazy morning and are happy to have a long, or delayed breakfast. Doing a big fry up over the fire, for instance, is not something you’d do if you wanted to get moving quickly!

We always have hot drinks for breakfast too, with tea and coffee the usual options but occasionally a hot chocolate, or juice.

Keep it simple and easy with spaghetti on toast. 

Lunch

Majority of the time lunch for us is a quick meal on the go. More often than not it’s out of the back of our 4WD, and we carry all the ‘day use’ food in our fridge and drawers. If we have fresh bread, we will use it for sandwiches. Once that is gone, our most common meal is wraps.

The trick to having these is to take food that is delicious and takes it to the next level. We take a heap of spreads, including homemade pickles, chilli sauce, mayonnaise, fresh chunks of meat, nice cheese, plenty of tasty salad and anything else that we feel like in the moment.

Keeping condiments on hand takes lunches to the next level. 

A wrap that is done with a good homemade sauce or pickle is absolutely fantastic, coupled with a few slices of beef done at home in the slow cooker is the best way to fill me up! Occasionally, if we are having a lazy day around camp we will do something different over the fire, or have a hot meal over the stove but it’s usually few and far between.

One of the more common lunches we find ourselves eating these days when camping is a platter, made up of lots of little nibbles. The kids love it, it’s healthy and super easy to make. We cut up carrot, cucumber, capsicum, apples, peaches, mangoes, cheese, and sausages and have it with a few crackers, breadsticks and dips. These look amazing, and tastes great too, and can be shared among a big group of people easily, with everyone contributing a bit.

Occasionally we have rice crackers, two-minute noodles and toast with spaghetti, or salad, but wraps are by far the most common choice these days.

Keep it simple and healthy by making a lunch platter.

Dinner

Our camping dinners usually fall into two categories; quick and easy, or long and easy. We rarely do anything for dinner that is complicated and difficult, as with two young kids it’s not the time you want to be messing around!

Meat with veg is a staple meal for us. 

We have a heap of fast meals that we are able to do for those days when we get back to camp late or are absolutely dead tired or simply just can’t be bothered. These meals often have items prepared at home, and usually take minimal work to get ready. We love taking frozen soup from home (which just involves doubling the recipe at home and freezing it) and then warming it up in a saucepan and having it with some fresh bread or damper.

We take a lot of quick, tasty meat that can be coupled with mash potato or vegetables and knocked out in under 20 minutes. Pasta is a staple part of our diet, coupled with easy sauces (or we pre-make the sauce at home). It only takes a few minutes to cook pasta, add the sauce and you have a simple, tasty and healthy meal ready to go. It helps that our two kids love pasta too!

Soft tacos are a great dinner option. 

We are happy to have sausages in a bun, steak, skewers and often eat fish and crayfish when we are camping near the coast. In fact, if we are getting regular seafood, we will eat it at least 3-4 times a week.

Tacos, burritos, nachos, potato salad, satay chicken, cold meat and salad and scrambled eggs also often get a whirl. Canned pineapple and beetroot are common sides for us too, as they last forever and taste pretty good (and don’t need refrigeration).

We catch fish on the road and make fresh fish and chips. 

Preparing at home

If I can give you one tip, it’s to do some preparation at home. Marinate your meat and vacuum pack it, make up pasta sauces, get some frozen soup packed and do what you can at home. It makes cooking when camping so much easier.

A chicken that’s been cooked and split into chunks, along with potato salad and anything else you can quickly knock up is the perfect meal on the first night that you arrive, with literally zero preparation required.

With a bit of prep at home, you can have a quick meal.

The other thing we do at home is make sure we have a variety of meals available, and enough food to cover the distance we are travelling with some extra. We don’t plan what we are going to eat each day, but just the meals for the whole trip, and then at each meal we decide what to grab out (except dinner, which is usually pulled out around lunchtime to defrost as required!)

Preparation allows for quicker meals at the campsite.

Cooking on the fire or BBQ

A lot of people take Webers or barbeques with them when camping these days, and they are the perfect way to do a roast, or basically anything you’d normally do in the oven at home. We’ve used one a bit, and love it.

If you don’t have a Weber, get a camp oven and cook over the fire. You can have some truly amazing meals with one of these, and it’s a lot of fun too. Things like roasts, stews, ribs, potato bakes and anything else you would normally do in an oven are brilliant.

A roast chook is a treat for us cooked in the Weber. 

Foods that keep well

If you are spending a fair bit of time in between supplies, you will have to spend some time learning what foods keep well, and how to make them last. Things like bread, lettuce, soft fruit and cucumber don’t always keep well unless you take good care of them.

Preparing pulled pork in the camp oven.

Enjoy yourself

Sometimes, cooking is a chore and not something you really enjoy, but when camping there is the opportunity to have a bit of fun whilst doing it. This is especially the case if you are doing something different, cooking on the fire or making something very tasty. We like to make food a big part of camping, and if you do it well, it makes the whole experience so much better.

What are your favourite camping meals, and do you have any hacks to make it easier, tastier, and healthier?

The post Easy & Healthy Camping Meals for Breakfast, Lunch & Dinner appeared first on Snowys Blog.

It’s key to consider the kind of food you’ll need to fuel your body on a multi-day hike.

Lightweight Cooking Appliances

Given the limited space available in a hiking pack or on a bike, it’s recommended to use a compact hike stove for meal preparation. Cooking on a campfire or BBQ is not always convenient when hiking or riding in remote areas, and often not allowed due to fire bans.

The 360 Degrees Furno Stove only weighs in at 99g, and there’s the popular MSR Pocket Rocket compact stove weighing in at just 85 too. These are perfect for hiking or adventure bike riding, as they fold down to fit in the palm of your hand and slide easily into pack pockets and bike panniers. With the gas canister and complete pot set, the 360 Degrees Furno stove weighs in at just 385g!

How much weight should I allow for food each day?

On average, 700g–1kg of food per day is recommended. This will depend on how much you know your body will need. Bring a small surplus in case you’ve underestimated your appetite or ultimately spend an extra night on the trial. An extra meal plus snacks should cover you.

Bring a small surplus of food in case you ultimately spend an extra night on the trial. Image: Sea to Summit

Where can I find lightweight hiking food?

Meal prep for hiking can be as easy as hitting up your local supermarket/s. Condiments, snacks, breakfasts, lunches, and dinners can all be bought here – but for more specialised items like freeze-dried meals and nutritional supplements, head online to your favourite outdoors store, or health food supplier.

How should I pack my meals?

Firstly, don’t leave it until the night before!

It’s best to plan ahead of time prep food bit by bit in the weeks or days leading up to your getaway. Avoid unnecessary weight and occupying precious pack space by removing all excess packaging. Ziplock bags are perfect for hiking, as they’re super lightweight and form a tight, leak-proof seal to keep meals fresh.

Pre-mix your meals too – for example, condiments. You’d be surprised at how similar food can look in low light conditions!

You can also separate your meals into different bags throughout your pack. So, rather than sorting through lunches and dinners looking for your brekkie, go straight to your breakfast bag and retrieve the day’s meal according to its number.

A day’s worth of food (approximately) might look like this.

Breakfast

Depending on your schedule, you may like to eat something that involves the least amount of prep time, such as a muesli or power bar. Alternatively, you might want something warm in your belly to start the day – especially on a chilly morning! Instant oatmeal with honey, fruit, or nuts is a solid choice and a substantial way start to a long day of hiking.

If you’ve planned a ‘rest’ day and wish to indulge in a cooked breakfast, you could bring instant pancake mix. It’s a good idea to have this portioned out into Ziplock bags, so you’re not stuck with the larger plastic container they’re often packaged in on the shelves. Simply add water and shake, before pouring into a lightweight skillet or fry pan. Add in a cup of tea or coffee, and you’ll be ready kick it to the summit!

Breakfast Food Options:

• Instant Oatmeal
• Muesli
• Dried fruit and nuts
• Pre-made pancake mix and powdered milk
• Muesli bars
• Specialised protein or energy bars
• Pre-packaged blends (e.g. Back Country Cuisine’s Yoghurt & Muesli, Porridge Supreme, or Cooked Breakfast
• High-performance breakfasts (e.g. the Radix Nutrition range: Apple, Cinnamon & Turmeric, or Mixed Berry).

Lunch

For lunch, you’ll want something easy to prepare without the need to fire up your stove. Some hikers prefer to keep their momentum going, so instead of taking a lunch break they snack at intervals throughout the day. This sustains and stabilises their energy.

Crackers, wraps, or dense bread with basic toppings are an excellent staple for lunch. If you’re a vegetarian, add sundried tomatoes, tahini, or nut butter. If you eat meat and dairy – tuna, salami, or cheese are substantial protein options. Just add your favourite condiments!

On-The-Go Lunch Options

• Crackers or biscuits
• Pita bread
• Tortillas
• Rye or dense bread
• Cheese
• Sundried tomatoes
• Deli meats
• Dried meats (i.e. jerky)
• Tuna
• Tahini or nut butter
• Honey, jam, chutney, or relish

Dinner

More of a gourmet eater? You might prefer preparing your own meals on the trail. Carbs such as instant rice, pasta, couscous, and noodles can be cooked with some protein and/or dehydrated vegetables. Add a sauce or spice blend, and you’ll have a pretty tasty meal providing the protein, carbohydrates, and fats you need after a day of exertion!

It’s a good idea to include some variety in your menu too, as the same meal 7 nights in a row will likely become pretty mundane. When planning your hike, check the cooking time on specific foods. The longer the cooking time, the more fuel you’ll have to bring.

Dinnertime Food Options:

• Fast cooking rice
• Pasta
• Couscous
• Noodles
• Tuna, salmon, or sardines (in a packet, not a tin)
• Jerky, salami, or other dried/deli meat
• Cheese (such as gouda or cheddar)
• Lentils
• Dried vegetables (Asian grocers are a great source)
• Instant mashed potato

You might prefer preparing your own meals on the trail. Image: JetBoil

Freeze-Dried Meals

Freeze-dried meals are a great option, as they’re lightweight, satisfying, and fast to prepare at the end of a long day. Developed to be nutritionally balanced, they cover your body’s needs across carbs, sugar, protein, and fats.

Simply boil water, add it to the pack, leave for 10 minutes – and the meal is ready to eat. This option does ultimately cost a little more than something prepared from scratch, but many consider the convenience worth the extra expense.

It can be difficult to predict how much water to add to your freeze-dried foods without measuring utensils. A good tip is to take a drink bottle with measurements on the side, and follow the directions on the meal packet. Some people prefer to use a little less water initially and add more if they desire a thinner consistency. If you’re eating straight from the packet, take a longer spoon or fork to stir with (so your hands don’t become grubby from digging at the bottom of the packet!).

In regards to portions – if you normally have a big appetite, definitely opt for a regular size. After hours of trekking, no one want to go to bed hungry!

Freeze-dried meals are a convenient and lightweight choice that makes food planning a little easier. 

‘Wet’ Food Options

This option is not dehydrated nor freeze-dried; it’s fresh and pre-cooked, packed wet into pouches. Essentially, they’re ‘retort’ products – packaged the same way canned products are, but in a soft packet.

These products usually have 18-month ‘best-before’ dates as opposed to use-by dates – so even though the food quality degrades after 18 months, it is still safe to eat. Wet-pack food brands include Go Native and Offgrid Provisions. 

For more on the pros and cons of wet-pack food, check out this blog too.

Dehydrating Food

Some people prefer to dehydrate their own homemade alternative to pre-packaged, freeze-dried meals.

Dehydrating food is cheaper than buying freeze-dried meals, and it’s a great option when you want to add more texture and flavour to starchy meals. However, if taking this route, you need to plan and be organised well in advance.

Dehydrating reduces the volume and weight of your food, but requires a little extra water and time to allow the food to rehydrate. Plus, it has the tendency to be a little more on the chewy side once rehydrated.

For more on dehydrating your own food for hiking, check out this episode of the Snowys Camping Show:

Snacks

Keeping your body nourished as you hike is important for sustaining your energy. It’s best to keep snacks in an accessible area, like the hip belt or side pockets of your pack, so you don’t have to rummage through your rucksack to find them!

Snacks for the Trail

• Dried fruit, fruit bar, or fruit leather/straps
• Nuts and seeds
• Chocolate
• Nut butter
• Muesli bars
• Specialised protein or energy bars
• Energy gels
• Smoothies (Banana, Berry, or Iced Mocha)
• Instant pudding or custard
• Scroggin
• Lollies

For more info on what snacks to pack, check out this blog too!

Grazing throughout the hike is important to maintain your energy levels. 

Condiments and Spices

Whilst almost anything will taste great after a long day, you’ll be thanking yourself later for bringing along condiments and spices to enhance the flavour of your evening meal.

Bring a selection of your favourites, so you don’t tire of the same basic meal each day. If you’re pre-packaging each meal into a Ziplock bag, add it ahead of time or carry it separately to flavour at the time of eating.

Condiments and Spices

• Curry powder
• Tomato paste
• Garlic and onion flakes
• Capers
• Olives
• Sundried tomatoes
• Parmesan cheese
• Chilli flakes
• Jam
• Honey, rice, or malt syrup
• Packet sauces (tomato, sriracha, soy, or tamari)
• Powdered sauces
• Hummus
• Tahini
• Salt and pepper

In the evenings, a sachet of hot chocolate or Milo can go down a treat before bed. Image: Marmot

Beverages

Serious caffeine fiends would likely feel attached to their coffee machine at home! If the thought of granulated coffee touching your lips sends involuntary shivers up your spine, perhaps a portable coffee maker may be worth an extra 200-300g in your pack.

Not everyone is fussed about taste – so if this is you, just pack plenty of teabags, granulated coffee, or coffee bags for your morning caffeine kick.

During the day, a smoothie or hydration drink is nice to break up the monotony of plain water now and again, and in the evenings a sachet of hot chocolate or Milo can go down a treat before bed.

Beverages

• Instant coffee
• Powdered milk
• Teabags
• Electrolyte powder sachets or tablets
• Freeze-dried or powdered smoothies
• Hot chocolate sachets / Milo

Take along several different drinks to vary your fluid intake.

Ration Packs

So, if all that has sent your head spinning, or you just want to make things easy – Back Country Cuisine offers five all-inclusive packs. These include meals, snacks, treats, condiments, and beverages. They’re available in the Classic, Adventure, Vegetarian, Outback, and – to cater for those with specific dietary requirements – the No Worries Ration Pack.

Top 5 Meal Planning Tips for Multi-Day Hikes

1. Ensure to give some of the meals a test run before you go, so you know you’ll enjoy that well-earned feed at the end of the day!
2. Variety is important for longer trips. This helps to keep motivated and fuel your body for the entire trek.
3. For the super organised, use a spreadsheet to record your food (and gear). This way you can weigh and calculate the total weight, as well as how much energy you’ll pack in per day.
4. If you’re a big eater, try to find ways to cut down on weight in other areas of your pack so you can take more food with you.
5. Include options that don’t need to be cooked, just in case your stove malfunctions or you drain your fuel.

Do you have any excellent tips for packing your food like a pro? Let us know in the comments below.

The post Food Planning Tips for a Multi-Day Hike appeared first on Snowys Blog.

Summer camping does have its benefits, but being able to sit out around a blazing fire and enjoy some quality time away from the urban grind is one of the best parts of camping.

Campfire season also means that the door is wide open for campfire cooking.

If you’ve previously been more of a camp stove person, and you’re looking to up your cooking game by getting more than warmth out of your campfire – then check out our best campfire cooking tips below.

Top Campfire Cooking tips for Beginners

1. Safety first!

First things first, before you get overexcited looking up campfire cooking recipes – make sure your first concern is safety.

You’ll need to bring a sturdy pair of leather gloves, a shovel for handling the fire, and have a bucket close by. These three items are essential, so pack them in the back of your car before you hit the road!

When you’re looking for the perfect place to set up your fire, make sure it’s free of debris, plants, and is unobstructed by low hanging trees or anything else of that sort that pose a risk to your campfire.

I know it’s tempting to just chuck on a pair of thongs. But it’s worth taking the extra step to pull on your trainers or hiking boots to be safe in case any embers go astray.

Make sure you also keep the cooking area free of gear, as tripping over could have some serious consequences with a fire blazing.

Make sure you take all the necessary precautions like wearing closed shoes and gloves before you jump in. Image: Steve Wolf. 

2. Plan your menu around your cooking method

Keep in mind the limitations your preferred cooking method may have. For example, if you prefer the simplicity of a grill or hotplate, you’re going to run into roadblocks if you want to cook a roast.

There are quite a few cooking options available, so have a think about what kind of food you’d like to make before you plan your menu.

3. Use the right utensils

It may seem obvious, but you’ll need to get your hands on some outdoor cooking utensils. Make sure you avoid anything with plastic. Go for metal utensils – otherwis, you’ll end up with a pair of deformed tongs on your hands.

Same goes for your regular pots and pans – unless of course, they’re cast iron. You’ll want to use cookware that’s built for the outdoors, and is meant to be used on an open flame – otherwise, you may end up charring and blackening your expensive cookware!

If you’re cooking with a camp oven, have a lid lifter on standby for protecting your hands when you check on your meal, and a pair of leather gloves.

The oven gloves that you use at home aren’t quite going to cut it when dealing with an open flame.

Having the right gear is the first step to achieving a successful campfire meal.

4. Be cautious of some ingredients

A bacon and egg sanger is a standard brekkie for most campers. But bacon can be greasy – which can be a little troublesome when cooking on an open fire if you’re new to it.

Same goes for any other foods that are going to drip a lot of fat when they cook. So exercise caution when you’re just starting out as you don’t want to cause any flare-ups.

It’s also a good idea to frequently check and turn food, to prevent charring and to ensure that food is cooked evenly.

Not only does food, taste better when it’s been cooked properly – it’s also going to be less likely to cause you any trouble in the digestion department. Which is why it’s so important to cook it to the correct temperature.

5. Make sure you clear up after cooking

If you’re the kind of person who tends to err on the lazy side when it comes to cleaning up after dinner (no judgement here) you might want to get a start on tidying up pretty soon after dinner is over when cooking outdoors.

If you’re a regular camper, you’ll know that food and rubbish can attract native wildlife. Not only will it give you a fright to wake up in the middle of the night to the sounds of strange rustlings. If animals do manage to get their mitts on your food – it’s not good for their health. Eating your leftovers can turn them into pests in the long term.

Another tip is to make sure you don’t leave any food out for too long. Pack it away in your cooler, or your 12V fridge as soon as possible.

If left out too long, bacteria can develop which may be a little bit disastrous for those who want to snack on leftover snags the next day!

So you’ve done all the hard work, now make sure you clean up and pack those leftovers away. Image: Hillbilly Camping. 

6. Get everyone involved!

Campfire cooking can be fun and relatively easy for anyone to give a go. Rope the kids in, or anyone else who usually runs for the hills when it comes to cooking dinner.

There are certain methods, such as toasting food on a long fork that (with proper care and supervision) can be fun for kids.

If you’re not confident letting the kids anywhere near the fire, then they can always get involved with helping prep the food – like wrapping food up in foil for baking on coals.

Even big kids with minimal cooking skills (i.e. culinary challenged adults) can have a bit of fun grilling some meat and veggies or coming up with the perfect ingredients for a stellar jaffle.

Cooking can be fun for everyone, so try and rope the whole gang in with smaller tasks. Image: Hillbilly Camping. 

7. Practice makes perfect!

Campfire cooking isn’t like a stove, there’s no temperature control so it can take a few tries to get the hang of it. And it might take more experience to really perfect your technique over time.

We’d recommend dipping your toes in the water with simpler meals and work your way up to gourmet recipes.

So in summary, set your campfire cautiously, use proper tools, wear the right gear, and clean and pack up after you’re done! There you have it – our top tips for those who are just getting into campfire cooking.

Did we miss anything? What are your best tricks for cooking over an open fire? 

The post Campfire Cooking Tips for Beginners appeared first on Snowys Blog.

By harnessing the heat that a fire produces, there are numerous pieces of cooking equipment that you can use to cook on the campfire. We’ll be looking at five options, including cook stands, camp ovens, jaffle irons, forks and hot plates.

Before we get cooking though, we need to ensure we’re equipped and ready. No matter how you’re cooking on the campfire, preparation is key.

Before Cooking on a Campfire:

1. Clear the Area Around the Fire

Ensure the space around your campfire is open and clear, allowing you to move with ease and providing space for any cooking equipment when not in use. It also reduces the risk of embers catching alight any nearby fuel.

2. Have a Means of Extinguishing the Fire

Never take chances or get complacent with campfires – no matter how experienced you are. Whenever a fire is alight, there are always risks so ensure you have a plan and a way to extinguish the flames if needed.

3. Wear Heat-Proof Gloves and Closed-In Shoes

These protective gloves, which are made of leather are fantastic when handling hot equipment or when managing equipment in and around campfires. It’s also best to wear closed shoes when you are preparing food around a fire to protect your feet.

4. Have Some Cooking Oil and Paper Towel Ready

You’ll need to use the cooking oil and paper towel to season or cure your campfire cooking equipment which helps to prevent food sticking while it cooks and makes the clean up much easier.

5. Keep a Shovel Nearby

The shovel doesn’t need to be big, just big enough to help you manage the fire when it comes to shifting firewood or shovelling coals.

With our preparation sorted, let’s take a look at some cooking options:

Cook Stands

Cook stands are usually designed around a stake that is hammered into the ground or supported via a base located on the edge of the fire. While designs vary, the concept remains the same with the stand allowing you to add your choice of pan, pot, hooks or grill.

These can then be height adjusted depending on the fire’s heat and can be swung around allowing you to manage your meal away from the flames.

Cooking With a Cook Stand

Once you have your fire burning and generating enough heat for your cooking needs, simply attach your pan, pot or grill to your stand and position it over the flames or coals. Be aware that the greater the fire doesn’t necessarily mean the better for cooking as heat may become inconsistent or you could get ash and soot blowing into your food.

Pros and Cons of Cook Stands

Cook stand combinations are often made from steel and are very robust. They transfer heat quickly and so long as you prepare your cooking surface well, they are relatively easy to clean.

However, they can also be quite heavy and bulky to transport, rust easily if not maintained, and they won’t work if you can’t stabilise the stake in the ground.

Camp Ovens

Camp ovens are very well known in the camping market, and the enjoyment they bring campers never grows old. The idea of a camp oven is to give you portable baking facilities while camping.

Made from either cast iron or steel, they are shaped like a pot with a lid and come in a range of sizes depending on your needs. Trivets or racks can also be added to assist with certain styles of cooking.

Cooking in a Camp Oven

To get cooking with a camp oven, having a good amount of hot coals is critical. Importantly, you want to avoid putting a camp oven onto direct flames. The heat cannot be controlled thus giving inconsistent temperatures and uneven cooking as a result.

Pros and Cons of a Camp Oven

The value of having a cast iron camp oven is that it heats up more slowly and holds heat for longer making them ideal for baking, stewing and roasting.  Steel alternatives are half the weight of their cast iron counterparts, making them much lighter to carry but they also transfer heat far more quickly which can be tricky to manage.

Many people regard steel as being much more robust than cast iron as despite it’s weight and appearance, cast iron can actually chip or crack.

Jaffle Iron

Similar to camp ovens in that they are made from cast iron, jaffle irons are basically two concave plates that are hinged and connected to a metal rod. This allows you to create simple but easy campfire meals.

Cooking with a Jaffle Iron

Typically, bread is used to line the plates of the jaffle iron. Then the choice of what’s cooked inside is up to you and your imagination!

Once loaded with food, you close the plates shut, lock them off and then use the metal rod to dangle the jaffle iron over the fire. Like with camp ovens, having hot coals provides more consistent heat.

Pros and Cons of Jaffle Irons

A little experimentation and some trial and error may be needed while you get use to cooking with a jaffle iron. It’s not as precise and it’s important to rotate every now and again to ensure both sides cook evenly.

Jaffle irons can be quite limiting due to their size and unique design, however, what you can achieve with them is very much up to you.

They present a great opportunity to get creative with different ingredients and are a bit of fun for both kids and adults alike.

A jaffle iron makes cooking dinner easy when you’ve had a long day around camp.

Forks

Campfire forks are just large forks made of chrome steel which allows you to penetrate through food which is then suspended over the fire for cooking.

Cooking With a Campfire Fork

This form of cooking is mostly limited to toasting marshmallows but like the jaffle iron, there’s opportunity to get creative and many people have used a fork to cook their snag over hot coals.

Pros and Cons of Campfire Forks

Forks come in all shapes, sizes and designs and you can choose from single pronged, double or even triple. A great portable option is from Campfire with their fork allowing you to extend the rod, doubling its length to make cooking easier yet retracting it to a convenient and manageable size for packing away.

It’s important to note that when using a fork, your food is likely to be exposed so unless you want a charred and blackened marshy, it’s best to avoid the flames and hover your fork above the coals instead.

Hot Plates

Last, but not least is the trusty hot plate. This device is typically fixed with legs and placed over the fire or on the edge with a scraping of coals beneath. It’s a very basic yet classic style of cooking. One that’s been a staple in many people’s outdoor culinary kit for years.

Cooking with Hot Plates

Similar to using cook stands, hot plates can be used over either direct flame or coals. Most people tend to choose coals to avoid getting too close to open flames – which can be quite a heated challenge!

Hot plates can either be purchased as pre-made units or created from scrap metal. You can argue either way for both options. But, it really comes down to what is available, best value, and easiest for you.

Pros and Cons of Hot Plates

These are available in a range of sizes and come as a solid plate, grill plate or a combination of the two. Just remember, it’s really hard to cook eggs on a grill, so choose your plate wisely!

Now it’s Time to Start Cooking!

So, there you have it, these are five easy cooking options for making a delicious meal over a campfire on your future adventures. Time to get cookin’!

For more, check out this episode of the Snowys Camping Show:

How do you cook on your campfire? Do you do anything different? We’d love to hear about it.

The post Guide to Cooking Options for Campfire Season appeared first on Snowys Blog.

The answer, of course, is no. Nothing is better.

Getting these things just right in a camp oven can be tricky – but not impossible by any stretch! In this blog, our Snowys bloggers flex their rustic camp cooking muscle with an easy method to cook both a roast pork and a roast lamb in a camp oven – and both work every time!

Note: the roast pork recipe is a slightly revised version of the Yummy Pork Roast featured in the Camp Oven Recipes cookbook by the Cast Iron Boys.

For more camp oven cooking recipes, check out my Camp Oven Recipes e-book. Oh, and don’t forget to check out my damper recipe! Image: Mick Viller

Roast Pork in a Camp Oven

by Mick Viller

Ingredients

• 2kg pork (whichever cut you prefer)
• Olive oil
• Rock salt

Method

Step 1: Prepare your Camp Oven

Light your briquettes or a fire. Wrap a trivet in tin foil and place in the bottom of your camp oven.

The camp oven is ready to go with a foil covered trivet. Image: Mick Viller

Step 2: Pre-Heat your Camp Oven.

It is important to place your roast in a hot camp oven. I use about 14 briquettes on top, and 10 or so underneath to preheat the camp oven.

Tip: You will need to keep changing the coals or briquettes when they start cooling down, to keep up the constant heat in the camp oven. Go here for more tips on heat control. 

The camp oven with 14 (ish) briquettes on top and 10 underneath. Image: Mick Viller

Step 3: Prepare the Pork

There are so many ways to prepare your meat for cooking – this is just how I like to do it. First, I dry the pork with a paper towel. Then, I oil and cover it in crushed rock salt, before placing it into a preheated camp oven for about 20 minutes.

The pork has been dried and is ready for salting before popping the lid on top. Image: Mick Viller

Step 4: Crack the Lid

Moisture will build up in the camp oven, so it’s important that you let it out. After the first 20 minutes, crack the lid using a piece of wire or a folded up piece of tin foil.

Simply place under the lid; doing this will allow the steam to escape and help create that perfect crackling you are looking for.

A wedge of folded foil is enough to crack the lid of your camp oven to let all that steam out. Too much steam means no crackling! Image: Mick Viller

The remaining cooking time will vary depending on how big the piece of meat you’re cooking. As a rule of thumb, give each kilogram an hour; for example, a 2kg roast will take 2 hours.

Look at that crackling! Image: Mick Viller

Step 5: Dinner is Done!

Serve with your favourite veggies and gravy.

Doesn’t look half bad, does it? Delicious with a rich gravy, spuds, beans, corn, and pumpkin. Image: Mick Viller

Roast Lamb in a Camp Oven

by David Leslie

Ingredients:

• 1 x leg of lamb (approx 1-1.5kg, to feed 4)
• 2 x large potatoes
• 4 x carrots
• 2 x large onions
• 1/2 pumpkin
• 2 x tablespoons of flour

Tools of the Trade:

• Camp oven (Large 9Q cast iron, 12 inch Bedourie or 12.5ltr steel)
• Long-handle shovel
• Long-leather gloves
• A large kitchen knife
• Long tongs

Method:

1. Prepare your Camp Oven

First, get the fire going; you will need a good amount of coals to cook the damper in.

Scatter a shovel load of coals on the ground next to your fire and place the oven on top with the lid on to preheat.

2. Prepare your Food

Take a completely defrosted leg of lamb out of its plastic wrapper, and rub with a good coating of cooking oil. Season with a generous amount of salt, pepper, and herbs (Italian herbs or thyme works a treat).

Chop up your veggies into bite-sized chunks.

Ready to go! Image: David Leslie

3. Cooking Time

A good rule to follow is 1 hour per kilogram of roast, plus an extra 30 minutes for veggies.

Now that your oven is preheated, it’s time to start cooking. Add a little oil to the oven and place the roast in the centre; a trivet is handy, but not essential.

Put the lid on and add a shovel load of coals on top. Relax with a cold beverage!

4. Check your Roast

After 30-45 minutes, open the oven and check the roast. It should be grey in colour, as it is starting to cook through. At this point, add your veggies.

Put a shovel-load of fresh coals on the lid, but no more underneath. Have another drink while the sun sets.

5. …Check it Again

After another 30-45 minutes, check the roast and the veggies; place a sharp knife into the veggies, and cut a deep slice into the middle of the roast to see if it has cooked through.

If it is not ready, add another load of coals and check every 15 minutes until cooked.

6. Make the Gravy and Enjoy!

Serve up your gourmet camp oven roast.

Mix 2 tablespoons of plain flour in with ½ a cup of water. Add to the camp oven, and mix with the juices from the roast to make a cracking gravy!

Pour over your roast – and enjoy!

Some camp ovens will cook differently to others, depending on how big they are and what they are made of – so don’t be afraid to check your roast a little more regularly than what I have mentioned above. Once you’ve done it a couple of times you will be an expert.

With a cold beer in one hand, and a plate full of roast lamb and veggies on your lap, sitting around a glowing campfire, your bush camping experience will be just about complete!

Have you got any campfire cooking tips? How do you cook a roast in the camp oven? What are your favourite veggies to serve with a pork roast? Leave us some comments so we can all become experts!

The post How to Cook a Roast in a Camp Oven appeared first on Snowys Blog.

But the Fire bans in national parks mean the simple pleasures of staring into the mesmerising campfire flames, toasting marshmallows, and in particular camp oven cooking, have to be left to the cooler months.

And rightly so, a campfire cooked meal is hardly worth our wilderness being burnt to a crisp let alone risking the lives of other users in the park, including all the wildlife.

Many Australian national parks do not permit open fires, so gas fires must be used. Image Credit: ExplorOz.

The solution to this dilemma?

So when summer rolls around, what can you do instead? The Camp Oven Mate from Southern Metal Spinners is the accessory you need to fulfil your summer camping dreams, and to help you get the most out of your camp oven.

What size camp ovens can you use it with?

Specifically designed for use with a gas ring burner and up to 9 Qt camp ovens, the Camp Oven Mate safely enables you to whip all the camp oven goodies you have perfected during the winter season without a single ember, coal or heat bead in sight.

The Camp Oven Mate comes as a flat-pack for easy transportation. 

How does the Camp Oven Mate work?

It has four curved side sections that slot together and support a grille on which your camp oven will sit. Under that is where the gas burner resides.

A convex (or is that concave) lid on the top has a central hole. Once the gas is lit creates a flow of hot air around the sides of the camp oven, down onto the camp oven lid, then up and out the top.

It even protects the gas burner and camp oven from the wind so your meals cook evenly every time. And it keeps flames contained making it safe for fire ban season – ingenious!

The Cast Iron Boys use and recommend the Camp Oven Mate. 

Does it make camp oven cooking easier?

The Camp Oven Mate actually makes camp oven cooking even easier than ever before. You don’t need to get a fire started. You don’t have to worry about ash in your food. Your cooking gear stays soot free, and it packs away flat for easy transport!

Made here in Australia and available at Snowys, the Camp Oven Mate should be a staple item for any gourmet camp oven chef.

What’s your favourite way to cook during the warmer months?

The post How to Cook in a Camp Oven without a Fire appeared first on Snowys Blog.

Often there are no shops nearby to go get that ingredient you forgot. And you don’t have the luxury of 450L of fridge space to loads of food. So, it’s important to plan and be well prepared.

Having spent 7 years tour guiding and preparing a menu each week, I have prepared some tips and examples to help you on your next camping trip.

What meals do you need?

This is what a typical menu will look like for a 5-day camping trip. Who said camping was all about boring food, or BBQs for breakfast, lunch, and dinner?

I have included eating at a bakery on the menu. Driving to your favourite camping spot usually means driving through old country towns, which means old fashion (and delicious) country bakeries. Don’t pass up the opportunity. Stop in and enjoy pies and pasties like they use to be made.

Ingredients you will need

Some items will need to be bought, others you probably have in ample quantity in the pantry and fridge at home.

Tips for eating well when camping

• Think about meals that use the same ingredients. For example, have several meals on your menu that use, say, tomatoes or taco mince.
• How much room do you have in the fridge or icebox? Do you need lots of ingredients that must be kept cold? Remember, you’ll need space for beer, wine, and other drinks. Minimise what needs to be refrigerated and look for non-perishable alternatives. (See Barry Peters recent blog on camp cooking without fresh fruit and vegetables).
• Don’t forget some snacks and dessert options as a treat!
• Include staples in your kit such as cooking oil, butter, tomato sauce, tea and coffee, salt and pepper – put these on the list if you need!

Remember, preparing for your trip should be exciting! Not a headache. So get set up with a food list to take the stress away from packing for your trip, and to make sure you have everything you need – and everything you want, like chocolate!

This will maximise your experience away from home. Food and sleep are two of the most important things to consider when heading away on holidays. If you get enough of both, you will be in a much better mood to really appreciate the beautiful outdoors.

What are your favourite recipes to cook at the campsite?

The post How to Plan Your Camping Food Menu appeared first on Snowys Blog.

Even if you are lucky enough to have a fridge, once the drinks are loaded space for bulky fruit, vegetables and meat can be limited. Luckily canned and dried foods are readily available at the supermarket, even in faraway rural areas. They are full of nutrition and can be packed using minimal space.

Some delicious meals can be made from these foods and combined with pasta, rice or couscous will ensure the family never go to bed hungry.

These sauces can also be used on toast or even in that potato baked on the campfire coals. The options are endless. Like it hot? Just add some dried chilli flakes.

There is one downside – canned foods are often high in salt, so don’t add salt to your cooking without tasting it first and where possible buy reduced salt options.

Alternatively, if you can’t be bothered cooking and want something that you can simply heat ‘n’ eat, check out our range of freeze-dried meals.

So, here are some of my favourite sauces suitable for camping, requiring no perishable ingredients.

Creamy Salmon (Serves 4)

Ingredients

• 3 tsp granulated garlic
• Olive oil
• Half cup dried onion flakes (see note below)
• 1 can pink/red salmon
• 1 cup canned cream or Carnation cooking cream
• Salt and pepper
• 2 tblsp capers
• 1 cup white wine
• Parmesan cheese (optional)

Method

1. Add salmon and capers to a pan and stir until salmon is broken up and heated through.
2. Add white wine, garlic and onion flakes. Stir through and gently heat, without boiling.
3. Add cream and stir until heated through.
4. Season to taste.

Meanwhile, cook required amount of pasta, rice or couscous. Drain and return to pot.

Add the sauce and stir through.

Serve in bowls and sprinkle with parmesan if required.

Porcini Tomato (Serves 4)

Ingredients

• 3 tsp granulated garlic
• Olive oil
• 2 cups dried mushrooms
• 1 can Spam or similar canned ham, chopped
• 400g can chopped tomatoes
• 425g can tuna in spring water
• Salt and pepper
• Chilli flakes
• Parmesan cheese (optional)

Method

1. Soak mushrooms in water for at least 30 minutes before cooking.
2. Put some olive oil in a saucepan and lightly sauté garlic.
3. Add ham and fry.
4. Drain mushrooms and add to the pan. Keep drained liquid.
5. Sauté mushrooms lightly.
6. Add tomatoes and tuna, including juices.
7. Add salt, pepper and chilli to taste.
8. Simmer for 15 minutes, adding some reserved mushroom liquid if too dry.

Meanwhile, cook required amount of pasta, rice or couscous. Drain and return to pot.

Add the sauce and stir through.

Serve into bowls and sprinkle with parmesan if required.

Tuna Ragu (Serves 4)

Ingredients

• 3 tsp granulated garlic
• ½ cup dried onion flakes (see note below)
• 2 tblsp olive oil
• 425g can tuna in spring water
• 400g can chopped tomatoes
• 1 cup white wine
• 2 tbsp capers
• 1/2 cup Kalamata olives, pitted and halved
• Salt and pepper
• 1/2 cup tomato paste (if you like a more robust flavour)
• Parmesan cheese (optional)

Method

1. Put olive oil in a frypan and lightly sauté garlic and onion flakes.
2. Add tuna, including water, olives and capers to pan and stir until tuna is broken up and heated through.
3. Put in the white wine, tomatoes, tomato paste (if required) and chilli flakes and gently bring to a simmer.
4. Add salt, pepper to taste.
5. Simmer for 10 minutes.

Meanwhile, cook the required amount of pasta, rice or couscous. Drain and return to pot.

Add the sauce and stir through.

Serve into bowls and sprinkle with parmesan if required.

Marinara (Serves 4)

Ingredients

• Chicken stock powder to make 1 cup of liquid stock
• Olive oil
• 300g canned seafood (e.g. prawns, oysters, mussels, crab, etc), drained, reserve liquid
• 220g can tuna in spring water, drained, reserve liquid
• Half cup dried onion flakes (see note below)
• 400g can crushed tomatoes
• 2 artichoke hearts, drained, chopped (available in can or jar), reserve liquid
• 2 tsp granulated garlic
• 1 cup white wine
• Parmesan cheese (optional)

Method

1. Add 2 tbsp oil to pan (use any reserved oil from canned seafood), stir in onions and garlic and lightly sauté.
2. Using reserved liquids and water, make 1 cup chicken stock.
3. Add stock to the pan and bring to a simmer.
4. Stir in tomatoes and simmer for 3 minutes.
5. Add white wine, artichoke hearts, seafood and tuna and simmer for 10 minutes, or until sauce thickens to desired consistency.
6. Season to taste with salt and pepper.

Meanwhile, cook required amount of pasta, rice or couscous. Drain and return to pot.

Add the sauce and stir through.

Serve into bowls and sprinkle with parmesan if required.

Carbonara (Serves 4)

Ingredients

• 2 tbsp olive oil
• 1 can Spam, diced
• Half cup onion flakes (see note below)
• 1 tbsp granulated garlic
• 1 cup dried mushrooms
• 1/2 cup white wine (or chicken stock)
• 300 ml can of cream or Carnation cooking cream
• Parmesan cheese (optional)

Method

1. Soak mushrooms in water for at least 30 minutes before cooking. When rehydrated, drain and reserve liquid.
2. Heat oil in a large frying pan, add Spam and cook until it starts to brown.
3. Add onion and garlic and lightly sauté.
4. Stir in mushrooms and cook for 1 to 2 minutes.
5. Add wine/stock, reserved mushroom liquid and cream and bring to the boil. Reduce heat and simmer until sauce begins to thicken. Stir often.
6. While continuing to stir, season with salt and pepper to taste and simmer for a further minute.

Meanwhile, cook the required amount of pasta, rice or couscous. Drain and return to pot.

Add the sauce and stir through.

Serve into bowls and sprinkle with parmesan if required.

Tell us your favourite camp cooking recipe in the comments below.

The post Camping Recipes Without Fresh Fruit & Vegetables appeared first on Snowys Blog.

My Suzuki DRZ400 can take me anywhere my adventure spirit wants to go. Whether it’s here in the Australian outback, or through the jungles of Vietnam. At the moment my sights are set on the Birdsville and Strzelecki tracks in September this year.

Welcome the first of many trail bike adventure articles. Like with most adventures, preparation is important. So, I’ll be sharing some tips I learnt along the way, to preparing your bike for your two-wheeled touring adventure.

Now, this is the way to enjoy the Aussie outback!

So, What Is Adventure Trail Bike Riding?

It’s is a cross between hiking and 4WDing, really.

You need to carry all the food, water, cooking gear, clothing, shelter, footwear, tools, communication gear, fuel, and accessories needed on your average 4WD trip, only all these things need to be micromanaged as on a hiking trip. You haven’t got much space to store it all on the back of a motorbike!

Most importantly, to maintain endurability through tough terrain, all this equipment needs to be balanced and secured correctly.

Cooking On A Trail Bike Adventure

Given the limited space available on a motorbike, I use a compact hike stove for meal preparation. Cooking on a campfire or BBQ is not always convenient when riding into remote areas, and often due to fire bans it isn’t allowed.

The 360 Degrees Furno Stove that I use only weighs in at 99g, and then there’s the popular MSR Pocket Rocket compact stove weighing in at just 85g. These are perfect for adventure bike riding as they fold down to fit in the palm of your hand, and slide easily into panniers. With a gas canister and a complete pot set, my 360 Degrees Furno stove weighs in at just 385g!

Meals On Two Wheels

A lot of energy will be exerted while riding trail bikes in certain conditions, and muscle fatigue can catch up with you very quickly. On sandy or muddy treks, most of your energy is used just keeping the bike upright, and on rocky surfaces your body absorbs a lot of vibration shock, even with the right set of forks and suspension.

I will go into more detail about the right nutrients and hydration requirements in future blogs, but to give you a general guide, this is the daily food supply that I use to maintain energy for an extended adventure bike tour.

This is what an average day’s eatin’ looked like on the Birdsville & Strzelecki Tracks. 

Meals can be prepared using a compact hiking stove

• Breakfast – Quick oat sachet and a coffee
• Snacks – Muesli/trail bars dried fruit and nuts, chocolate and biscuits
• Lunch – Instant mash potato with sun dried tomato and tuna
• Dinner – You can’t go past Back Country Cuisine freeze dried meals. These provide good nutrition and are convenient. They only require hot water to prepare, and the packaging doubles as a bowl

At the end of days riding your body will be tired and fatigued. You will need to make camp, plus check your bike over for mechanical maintenance. Making meals can be the last thing you will feel like doing.

Keeping your cooking simple makes a massive difference to the time you spend enjoying your meal and reflecting back over the days riding whilst replacing energy supplies in preparation for the next day of riding.

You never know where two wheels can take you.

Bianca raised funds for Bowel Cancer Australia on a Birdsville and Strzelecki Track Adventure, if you’ve got any questions for Bianca, ask her in the comments section below.

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Not only is this recipe egg- and dairy-free, but I guarantee it is the easiest pancake recipe you will find.

Oh, and trust me – it’s delicious!

Ingredients:

• 2 x cups of self-raising flour (Or rice flour for a gluten-free alternative)
• 1 x bottle of lemonade
• Oil or butter
• Your favourite pancake toppings (I like strawberry jam!)

Pancakes are the perfect breakfast for camping.

Cooking Gear / Appliances

• Campfire hot plate, BBQ, or frying pan
• Stove or fire
• Spatula
• Mixing bowl
• Fork

Method

1. Add approximately two cups of flour into a mixing bowl.
2. Mix in the lemonade. Stir vigorously with a fork to remove the lumps. Add enough lemonade to create a smooth, slightly runny pancake batter.
3. Heat your frying pan or BBQ (not too hot – less than what you’d require for cooking a steak).
4. Add a small amount of oil, butter, or margarine; this will give your pancake a golden, crispy finish and prevent it from sticking.
5. Pour the batter in the middle of your hot plate to the size you desire.
6. Watch the pancake until bubbles begin to surface. When they start to pop, it’s time to flip!
7. Once flipped, the pancake only needs about half the time of that spent on the first side to finish cooking.
8. Remove from the hot plate, add your favourite toppings, and dig in!

Tip: Remember to add more oil or butter between each pancake.

It really is that simple! You may have noticed that this recipe uses the same ingredients as the camp oven damper recipe… which means all you need to produce perfect pancake and a delicious damper on your next trip is a bag of flour and a bottle of lemonade!

Camping should be simple, but that doesn’t mean you have to go without some of life’s little pleasures – and let’s face it, everything tastes better in the bush!

Tell us your camping pancake recipe in the comments section below.

The post Dairy- and Egg-Free Pancake Recipe for Camping appeared first on Snowys Blog.

Seasoning your camp oven is the first and most important thing you should do before cooking. This step gets it ready for non-stick cooking so that your food doesn’t taste like metal, or whatever the oven has come packed in. Seasoning also prevents rusting, so that you can use your camp oven for years, decades, or even a lifetime (Yep! cast iron lasts.)

Once you’ve prepared your camp oven, go prepared on your next camping trip with some fool-proof recipes. Try this damper for a simple recipe to get you started, then you can move on to roast lamb or even roast pork… you’ll be the envy of everyone else in the campsite.

The following technique can be used on any camp oven, frypan, jaffle iron, skillet, or similar cookware product (cast iron or steel), regardless of whether it even needs seasoning or not. Some items are sold ‘pre-seasoned’ but I usually like to season anyway to be sure.

Step 1: Clean your camp oven

Before use, it’s important to give your camp oven a good clean in hot soapy water to remove any residue left over from the manufacturing process.

After you’ve washed it, dry it off, then stoke up the fire ready for step 2.

Gloves, some detergent and a scouring pad. Everything you need to clean your camp oven for the first time. Image: Camp Oven Cooking.

Step 2: Get it hot!

Heat up your camp oven to a super hot temperature – the hotter the better, but not quite red hot. The seasoning process won’t work that well if the camp oven isn’t very hot.

Your best option in doing this is to place your camp oven in hot coals for a good 10 – 15 mins to get it super hot. Alternatively, an oven or hooded BBQ will work.

Step 3: Add the oil

Next, while the camp oven is on the hot coals, carefully add some cooking oil and swish it around the oven. You will need enough oil to adequately coat the entire oven.

Keep the oven hot and make sure the entire inside of the oven is covered in oil. If you have a steel camp oven, you may see the steel change colour to a type of dark purple.

This little campfire is well on its way to help season your new camp oven. Image: David Laslett

Step 4: Clean the camp oven again

Let the oven cool down and then wipe out the excess oil. Some people say you can cook straight away, but I prefer to give the oven another clean to get rid of all the yucky oil that has been used for the seasoning process. I wash my camp oven again in soapy hot water, dry it thoroughly (you can dry it on a few coals), then wipe fresh cooking oil all over the inside of the oven.

Your oven is now ready to get creative in the campfire and produce some amazing meals! Campfire cooking is one-of-a-kind, producing some amazing tastes and smells that can only be done by cooking in the bush. Whether you’re cooking a roast or a simple damper, you will quickly fall in love with your camp oven!

Some people will tell you to never wash your oven with soapy water and just simply wipe it out with a paper towel. I prefer to give my oven a good wash with the dishes.

If you want to avoid detergent but there is some stuck on food, add a little water and return it to the fire and give it a bit of a scrape. The food will eventually flake away.

If you want a walkthrough of how to season your oven, then we’ve put together a video on the process. We also help clear up some misconceptions about seasoning, which you can check out below.

 For further advice on seasoning cast iron cookware, hit the play button above.

A final note on storing your camp oven

Always remember to oil your oven before putting it away otherwise it will rust! Store your oven in a warm dry place to prevent rust. And, always wash, or at least wipe out the oven, with fresh oil before use.

In the market for a camp oven? Check out our range of camp ovens and other cast iron and spun steel cooking gear.

Also, check out Camp Oven Cooking Tips for Beginners for advice on everything you’ll need to know for successful camp oven cooking.

How do you clean your camp oven? Hot water and a scrubber, a bit of paper towel, or with detergent? 

The post Guide to Seasoning Your Camp Oven appeared first on Snowys Blog.

However, dessert can sometimes be a tricky item in the bush so check out the recipes below that even the kids can get involved with!

Banana Boats

Method:

• Prepare an area of the fire with hot coals but no flames.
• Make a long, deep, slit in the banana along the inside of the curve, being careful not to cut the banana all the way through.
• Stuff 2 – 3 squares of chocolate and 1 – 2 marshmallows into the banana.
• Wrap the banana in the Aluminium foil with the top (the section with the chocolate and marshmallows) slightly open.
• Place on the coals and when the chocolate and marshmallows are melted it’s ready to eat!
• Be careful it’s HOT, use some tongs to get them out of the fire and then use a spoon to scoop out the delicious insides!

Apple Surprise

You may have already guessed from the ingredients list that this one is very similar to the banana boats.

Method:

• This time you need to cut out the core of the apple, stuff the chocolate and marshmallow into the middle then wrap in foil before placing onto the coals.
• Cook the apple on the coals remembering to turn in every few mins to make sure it doesn’t burn on one side.
• Test the apple with a skewer, knife or fork and when its soft it’s ready to eat! It’s best to put the apple into a bowl and eat with a spoon.

Toffee Apples

This is a great one for the kids!

Method:

• Firstly push the apple firmly onto a long stick or toasting fork then place the apple into the fire and burn off all the skin.
• Remove the burn skin carefully (as it’s very hot! Get an adult to do this bit). Once all the skin has been removed roll the apple in a bowl of sugar making sure you coat the whole apple in sugar.
• Place the apple over the fire and slowly rotate. The sugar will melt so rotate the apple to make sure it doesn’t drip off! You can add more sugar if you want to as it melts (add a bit of cinnamon if you have some!).
• Once all the sugar is melted take it out of the fire but continue to rotate the apple until it has cooled. Once cool it’s ready to eat right off the stick!

Final Tips

Always remember to take extra care when cooking on the campfire and never leave children unattended around fire! If you’re looking for a tasty treat on your next trip and you’ve had enough of plain marshmallows and long life custard give these delicious recipes a go!

Check out Morgan’s blog Easy Camp Cooking for the Family for great mealtime recipes.

The post 3 Delicious Desserts Around the Campfire! appeared first on Snowys Blog.