(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)

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

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