(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)

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

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

Bread for the open fire or BBQ

This recipe is one that has travelled with me from childhood.  In South Africa we refer to these breads as roosterkoeke.  I do not have the slightest idea of how to translate that into English, but in essence it means that you bake your bread on an open fire.  It works well on the plate of a gas BBQ too.



4 x 250ml flour

4ml baking soda

8ml cream of tartar

5ml salt

50ml butter

375ml buttermilk


Sift all the dry ingredients together and rub the butter into it.  

Pour in the buttermilk and mix.  Knead for about 3 minutes, cover and allow to rest in a warm place until the dough has doubled in size.  Knead it down once more and divide into 8 even sized buns.

When your coals are ready (you should be able to hold your hand above the coals for 10 seconds without burning), you place the buns on the grid and slowly cook them.

* I have also noticed a new trend - placing filling inside the dough.  I haven't yet tried it, but is sure sounds delicious!  You can fill it with feta, basil, pesto, olives and or sundried tomatoes.