(Tucker is the Aussie slang word for food)

What comes to mind when you think about camping?  For us it conjures up images and memories of time spent around the campfire with good food and good company gazing up at the stars.  Of course turning this idyllic picture into reality requires a bit of forward planning when it comes to meals.  This is the place where you will find tested recipes of scrumptious treats and meals you can either prepare in advance while still surrounded by the luxury of modern technology at home or that is easy to throw together at the campsite.  Some recipes were passed on in my family from one generation to another, others I have sourced from media.  Wherever possible I will give credit to the creators.  Feel free to share your favourites here too.

In addition, we also created a space to share with you our experiences with various eateries.  We are always on the look out for interesting and quirky eateries that serve authentic food - you know, just something other than the standard old hamburger or fish & chips.  Let the feast begin!




Tucker Blog. (Tucker is Australian slang for food)

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Enjoy This World tucker blog.

Home-made cordial

With summer just around the corner, my mind is turning to slightly healthier versions of store bought beverages.  While water will ALWAYS be the healthiest drink, you have to admit that sometimes you just crave something with a bit of flavour.

This cordial recipe is my absolute favourite.  It works well with any kind of berry and is very quick and easy to throw together.  We particalurly like the taste of blueberry cordial.  However, it works a treat even with more sour berries like raspberry.


300g frozen berries

3/4 cup water

1 teaspoon citric acid

1 cup sugar


1.  Put berries into a medium glass bowl and allow to thaw.  Mix citric acid into water.  Pour over thawed berries and let stand for 24 hours.

2.  Strain the liquid through a fine sieve into a pan.  Do not squash the fruit down as this will produce a cloudy cordial.  Add the sugar and stir over a low heat till dissolved.  Do not boil as it will destroy the flavour and lessen the colour.  Cool and pour into a sterilised bottle.

Makes about 375ml.

Home-made berry cordial

No Bake Nut and Date Delights

It looks like we are in for a long, hot summer.  Now while the temperatures and humidity certainly make life a tad uncomfortable at times, I enjoy the positive influence summer has on our diet.  We basically live on fresh, tropical fruits, smoothies and salads.  However, every now and again our bodies crave a sweet treat and this is where these nobake nut and date delights shine.

It was my very first rawfood recipe.  The taste and simplicity resulted in this recipe becoming a regular feature on our summer table.  What I love even more is that you can use it as a base and allow your tastebuds to dictate your next creation by adding different ingredients.


2 cups dates

2 cups nuts


Place dates into a food processor and blend until it forms a paste.  Dried dates are often too dry to blend into a paste, I add 6-8 prunes overcome this problem.  I also like to add a teaspoon of vanilla extract to this mixture.  Transfer paste to a mixing bowl.

Place nuts into the food processor and pulse until finely chopped.  You can use a mixture of nuts and even add seeds like pumpkin and sunflower seeds.  At this stage you might also want to add some flavouring to your base mixture - a dash of salt, cinnamon or chilli.

Add the nuts to the date paste and mix well.  Roll into bite sized balls before rolling it in sesame seeds, shredded coconut, cocoa or toasted quinoa.  As a special treat we sometimes roll the balls around maraschino cherries - pure delight!

No bake nut and date delights

Honey and Fig Damper

It is no surprise that damper and camping go together like honey and a bee as it is such an easy bread to make.  You can even jazz it up a bit (like I did today), provide a selection of cheeses to accompany it and voila, you have a great snack for Happy Hour.

Honey and Fig Damper


1.5 (225g) cups self-raising flour

25g cold butter, chopped coarsely

180ml buttermilk

4 dried figs, chopped finely

1 tablespoon honey


1.  Preheat oven to 200C.

2.  Sift flour into bowl, rub in butter.  Add buttermilk, figs and honey to flour mixture.  Mix to a soft dough.  Turn onto a floured surface and kned lightly until smooth.

3.  Shape dough into a log and place on a greased oven tray.  Cut slashes into top of log and bake for 10 minutes.  Reduce oven temperature to 180C and bake for another 10 minutes.

4.  Lift damper onto wire rack, cover and leave to cool.

 * Of course you can also bake this in your camp oven in the coals.

Honey Fig Damper

Chocolate Chia Pudding

It is midweek and the weekend getaway is booked.  That means that I am knee deep in preparations - packing clothes and working out menus.

Main meals are all ready to go, I am even trying out a new biscotti recipe to take with.  What sent me on a research expedition though was the thought of dessert.  We could take tinned fruit and custard ...

But then I stumbled upon Minimalist Baker's Overnight Chocolate Chia Seed Pudding.  It is easy to make, delicious and healthy - what more can you ask for?

The Chia seeds completely change character when soaked for a while - it reminded Bertus of tapioca and myself of Japanese bubble tea.  Needless to say the ingredients have already made their way to the caravan, ready to bedazzle everybody on Saturday night.

Chia Seed Pudding

Here is my simplified version of the recipe:


1.5 cups Almond milk

1/3 cup chia seeds

1/4 cup cocoa powder 

pinch of salt

4 Tablespoons maple syrup


1.  Mix all the ingredients except the maple syrup.  Mix vigourously to ensure every the cocoa powder dissolves.

2.  Now stir in the maple syrup.

3.  Pour into containers and place in the fridge for at least 4 hours.

Chocolate Chia Seed Pudding

Apple Muesli

Almost a decade ago, I bought a dehydrator.  What a great investment that was!  The preparation of the food take a bit of time as you need to peel and evenly slice it before placing it in the dehydrator.  But that is all that is required: no chemicals, no added sugar.  As we all have a sweet tooth, it is especially the dried fruit that has been a hit - peaches, apples, bananas and mangoes are our favourites.

Many people use their dehydrators to make crackers, but I have not been successful in that area.  However, I have found a recipe for muesli that is simply delicious and has a fraction of the sugar you will find in store bought varieties.  Don't worry, you do not need a dehydrator to make this recipe - your oven will work just fine.

Apple Muesli


3 Apples

2 cups raw oats

1/2 cup finely chopped nuts

1/4 cup oil (I prefer grapeseed or rice bran oil)

1 tablespoon wheat germ

1 tablespoon dessicated/shredded coconut

1 tablespoon brown sugar

1 tablespoon honey

1/4 teaspoon garam masala

juice of one lemon


Peel, core and grate the apples.  Place all the ingredients in a bowl and mix thoroughly.

Spread thinly on a dehydrator or baking sheet and dry for 7hours at 55C

Crumble between fingers and store in an airtight container.

Apple Muesli


Three chicken freezer meals for your next camping trip

When camping our days are always full on.  We spent from sunrise till sunset exploring and enjoying the bush.  It will quite often be a combination of 4x4, hiking and swimming.

While this is our idea of heaven, it also means that we return to camp dead tired, ravenously hungry and in need of a decent feed.  Thank goodness for frozen meals!  And I do not mean the lightweight overly processed microwave meals you get from the supermarket.

We prepare our frozen meals ourselves as I am not the greatest fan of processed food.  I like to know exactly what it is I am eating.  So once a month we buy meat in bulk and set out an hour or so to package our meals.

I like to use fresh vegetables when possible, therefore our frozen meals basically comes down to marinated meat.  However, it saves a lot of time and effort when camping.  Just remember to take a package out of the freezer in the morning!

So without further ado, let me share three of my favourite chicken recipes with you. 

Lemon Chicken

500g chicken

3 cloves of garlic, minced

4 tbsp of oil

1 tbsp of dried parsley

3 tbsp lemon juice

Combine the ingredients and rub into chicken.  Place everything into a freezer bag, flatten down to take out most of the air and place in freezer.

Citrus Chicken

500g chicken

½ cup orange juice

½ cup lemon juice

1 teaspoon fresh ginger, grounded

1 tbsp soy sauce

3 cloves of garlic, minced

Combine the ingredients and rub into chicken.  Place everything into a freezer bag, flatten down to take out most of the air and place in freezer.

Sesame Chicken

500g chicken

½ cup soy sauce

1/3 cup brown sugar

½ teaspoon five spices powder

1 tbsp sesame seeds

Combine the ingredients and rub into chicken.  Place everything into a freezer bag, flatten down to take out most of the air and place in freezer.

Chicken freezer meals

Once thawed you can prepare the meat in a variety of ways.  It is delicious grilled, cooked in the oven at 180C for about an hour or in the slow cooker for 4-6hours on low.

I love to add small potatoes to the lemon chicken and cook it in the oven.  The lemon juice provide a tangy taste to the potatoes that is really enhanced when grilled for a few minutes at the end of the cooking time.

The citrus chicken goes very well with a green salad and the sesame chicken is just perfect for a stir-fry with Asian vegies.


Curry-Potato salad

Potato salad is one of my regular 'go to' dishes.  It is easy to make and everybody in the household loves it.  However, even an age old favourite like potato salad can become boring when showing up too frequently.  So I thought I would spice it up a bit ... half of the household (the adults) love this variation, the other half want to stick to what they know and love.

Why don't you try it and let me know whether it is to your liking or not.


500g potatoes                                                             50ml vinegar 

salt and pepper                                                           1 onion, diced

oil                                                                                15ml curry powder 

250ml mayonnaise                                                     125ml plain yoghurt

15ml lemon juice 

2 apples, chopped into small pieces                           2 ribs of celery, finely diced


1.  Boil potatoes in salt water until tender.

2.  Drain, rinse under cold water and peel.

3.  Cut into cubes.

4.  Drizzle vinegar, salt and pepper over and allow to cool.

5.  Saute onions in a bit of oil until soft, add curry powder and stir-fry for about a minute till fragrant.

6.  Allow to cool and then mix onions with mayonnaise, yoghurt and lemon juice.

7.  Pour onto potatoes and mix through.

8.  Stir in apples and celery.  Place in fridge until needed.

Curry Potato Salad

Spice lover's curry

I adore curries - the complexity of all the spices and the way the aroma lingers.  However, I am not a fan of hot curries - mine tend to be a bit on the sweet side because I love adding dried fruit to it (the Malay influence in my heritage).

Because I believe in simplicity when camping, I do not cart all the individual spices along to the campground, I just mix it all in a ziplock bag at home.  


1kg lamb or beef, cut into cubes                                                                      2 onions, diced

425g tomatoes, diced                                                                                         30g desiccated coconut

37,5ml chutney                                                                                                    250ml beef stock

25ml oil                                                                                                                 1 kaffir lime leaf

2ml cinnamon                                                                                                      5ml coriander

2ml cumin                                                                                                             2 cloves of garlic, minced

5ml curry powder                                                                                                5ml turmeric

5ml sugar                                                                                                              10ml salt

freshly grounded black pepper


1.  Sautee the onions in oil until soft.

2.  Add all the spices and stir-fry for a few minutes.

3.  Add the meat and stir-fry until brown.

4.  Add the rest of the ingredients, except the coconut.  Turn down the heat and allow the curry to simmer for about 1.5hours.  After about an hour I add in a few diced potatoes.

5.  Add the coconut (I also add a handful of raisins) and allow to simmer for another 20 minutes.

Spice lover's curry

Cheese and Vegemite Scrolls

I get it - Vegemite is an acquired taste.  I took me a while to develop my love for it, but once converted there is no turning back!  I love the stuff.

Even if you are not a fan of Vegemite, there is a good chance that you will enjoy these scrolls.  Occasionally we will have it for breakfast  - this is purely due to the fact that the cook,aka me, is not a morning person!  It does appear far more regularly on the lunch menu, in the picnic basket or to take along on a hike.


3 cups self-raising flour

pinch of salt

50 g butter

375ml milk

1-2 tbsp vegemite

200g grated cheese


1.  Preheat oven to 220C.

2.  Sift the flour and salt into a miing bowl.

3.  Rub the butter through with your fingers.

4.  Stir in enough milk to make a soft dough and knead lightly.

5.  Roll out on a floured surface to form a 40cm x 25cm rectangle.

6.  Spread vegemite and sprinkle cheese over it.

7.  Roll up along the long side of the dough.

8.  Cut into 10 x 4cm pieces and place together on a baking tray.

9.  Bake for 15 - 20 mins.


Cheese and vegemite scrolls



Chocolate espresso biscotti

This is my second favourite biscotti of all time.  As a rule I double the recipe - one bunch to eat fresh from the oven and the other to dry.


1 cup flour                                                                                      1/2 cup self-raising flour

1/2 cup cocoa powder                                                                  2 tsp coffee

1 1/4 cups caster sugar                                                                1 cup hazelnuts

3 eggs                                                                                              1 tsp vanilla


1.  Preheat the oven to 180C.

2.  Sift the flours and cocoa into a large bowl.

3.  Stir in the coffee, sugar and nuts.

4.  Combine the eggs and vanilla in a small bowl and whisk well.  

5.  Pour into the dry ingredients and stir with a spoon until mixed.

6.  Divide into two rolls, place on baking sheet and bake for 20-25 minutes until firm to the touch.

7.  Remove from oven and allow to cool completely.

8.  Once cool, cut each log on the diagonal into slices and dry out completely in a cool oven.

Chocolate espresso biscotti