(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)

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

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

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



Surely no child will be able to resist this baked crunchie

 Winter is settling in in the southern hemisphere and brought with it my desire for sweet treats.  In summer my sweet tooth can be kept at bay by indulging in all kinds of tropical fruit.  But come winter it demands sugar and baked treats.

So when I saw this recipe in an online magazine I knew resistance to be futile.  I mean it has the killer combination of oats, cocoa and coconut!  For a fleeting moment I entertained the thought of omitting the icing in an attempt to cut calories, but realised that it would be too dry without it.

Be warned though - it is addictive, I made it yesterday and half the tray is gone already ... and I can't blame it all on the kids.


• 500ml flour
• 500ml rolled oats
• 500ml desiccated coconut
• 250ml sugar
• 60ml cocoa powder
• 10ml baking powder
• 370ml margarine 
• 10ml vanilla essence


• 500ml icing sugar
• 30ml cocoa powder
• 10ml butter


1.  Mix all the dry ingredients, adding a pinch of salt.  Melt the margarine and stir into dry ingredients with vanilla.

2.  Press into a greased baking tray. Flatten the mixture using the back of a spoon or the palm of your hand.

3.  Use a fork to prick the mixture all over. Bake in a preheated oven (180C) for 10 to 15 minutes. Be careful not to over-cook as the mixture will burn.


1.  Sift the icing sugar and cocoa powder together. Add the butter and a little boiling water. Stir well until the butter dissolves. It should form a smooth, spreadable mixture and should not be too thin.

2.  As soon as the chocolate crunchies come out of the oven, pour the icing over the top.

3.  Spread the icing with a palette knife or spoon. Cut into squares or rectangles while still warm. Leave to cool and set completely before removing from the pan.

Crunchie Bake

Mouthwatering Muffins

While this is not a recipe that I use when camping, it is a firm favourite for day trips.  It is quick so I can whip it up in no time at all.  I also like the variations and most of all I like that more often than not I have the ingredients for at least one of the versions in the house.

Batter base

2 1/2 cups of self-raising flour

1 tablespoon caster sugar

3/4 cup milk

1 egg

1/2 cup vegetable oil

Mix everything until just combined.  Warning:  overmixing will result in a tough texture


Carrot and pecan muffins

1 quantity batter base

3/4 cup brown sugar

1 teaspoon mixed spice

1 3/4 cups grated carrots

1/2 cup pecans

Mix until just combined and spoon into 12 hole muffin pan.  Bake for 20 mins at 180C.


Ham and corn mini muffins

1 quantity batter base

2 tablespoons chopped fresh chives

100g ham, finely chopped

2/3 cup grated cheese

125g can creamed corn

Mix until just combined and spoon into 2 x 24 hole mini muffin pans.  Bake for 18 to 20 mins at 180C.


Chocolate polka dot muffins

1 quantity batter base

1/4 cup cocoa powder, sifted

3/4 cup brown sugar

1 teaspoon vanilla extract

1/4 cup milk

2/3 cup smarties (Do not use blue smarties as they lose their colour during baking)

Mix everything until just combined.  However, only use 1/2 cup of smarties.  Arrange the remaining smarties on top of each muffin after you have spooned the mixture into a 12 hole muffin pan.  Bake for 20 mins at 180C.


Sun-dried tomato, pesto and salami muffins

1 quantity batter base

1/2 cup sun-dried tomato strips, chopped

2 tablespoons basil pesto

500g salami, chopped

1 tablespoon milk

Mix everything until just combined.  Spoon into a 12 hole muffin pan and bake for 22 mins at 180C.

Cartoon on low calorie muffins and false advertising

Nut and date muesli bars

I love muesli bars - they are such an easy food to grab when you are on the run.  However, I am not referring to store bought ones.  They can actually be quite unhealthy.  Luckily these bars are so easy to make - I love the ability to choose good, wholesome foods to create delicious treats.  I have gathered a bazillion recipes over the years in the name of variety.  Today's recipe is a new acquisition that I found on Hannah Rinaldi's site.


3 cups of rolled oats

1 cup of mixed nuts

1/2 cup of honey

1/2 cup of nut butter (I used almond butter)

2 cups of pitted dates

1/4 cup of melted coconut oil.


(And this is here where I went my own way.  Hannah suggests that you roast the oats, nuts and coconut oil for 10 -15 minutes as it adds a nutty taste)

Place all ingredients in a blender and blend until they form a ball.  

Line a shallow baking dish with wax paper.

Press mixture into the dish and refrigerate for at least 30 minutes before cutting into bars.

Nuts and Date Muesli Bars