By Marie-Antoinette Issa.
There’s something quintessentially Australian about food cooked over a campfire. Maybe it’s the sound of kookaburras cackling in the distance, the soft crunch of gum leaves underfoot or that smoky scent that seems to linger in your hair long after the trip’s over.
Campfire cooking here isn’t just about filling your belly - it’s about slowing down, soaking up the bush and celebrating that impending arrival of an Aussie Summer. While two-minute noodles and baked beans have their place, if you really want to elevate your next outdoor adventure, it’s time to bring a little flair to the fire.
First things first: the fire itself. To start, always check local fire restrictions and once you’re good to go, pick a clear spot and get that kindling crackling early. The secret to good campfire cooking isn’t the flames - it’s the glowing orange coals beneath them. They’re what’ll give your food that perfect, even heat and that distinct smoky taste. So, let the fire settle, grab yourself a tinny and enjoy the show.
Foil is also a campfire essential and can be used to transform even the most basic fare into something brilliant. For example, layer up some sliced potatoes, butter, herbs, maybe a bit of garlic and cheese, wrap it tight in foil and toss it into the coals.
Twenty minutes later, you’ve got crispy, golden spuds that taste better than any drive-through chips on the highway home. You can do the same with fish, especially if you’ve caught it yourself. There’s something about unwrapping a freshly caught bream or barramundi with lemon, herbs and olive oil that feels downright luxurious…even when you’re sitting on a folding chair next to an esky.
Of course, it wouldn’t be a proper Aussie campfire without something on a stick. Whether it’s a classic snag or a skewer of halloumi and veggies for vegetarians, there’s an undeniable joy in that primal act of cooking over open flame. Just remember to soak wooden skewers before you start - no one wants to watch their dinner catch fire before it’s cooked.
Breaky also offers a brilliant opportunity for campfire cuisine to shine. If there’s anything better than waking up to the smell of bacon sizzling in a cast-iron pan while the morning mist lifts off the river and the golden sunlight rises in the background, we’re yet to see it. Crack a few eggs, toss in leftover spuds or some chopped onion and suddenly you’ve got yourself a hearty breakfast hash that could rival any inner-city cafe.
For coffee lovers, even instant brew tastes gourmet when you’re sitting under a gum tree, but if you’re a real coffee tragic, pack a percolator - it’s worth it.
If you’ve never made damper, you’re missing out on an Aussie rite of passage. Just mix self-raising flour, a pinch of salt, butter and milk, shape it into a loaf and bake it in the coals. Slather it with golden syrup or Vegemite and suddenly you’re in the bush but dining like royalty. Pro tip: when packing your utensils, the cast-iron pan is the hero of any Aussie camp kitchen. Keep it seasoned, treat it with love and it’ll last longer than your tent.
Finally, dessert is a camping non-negotiable. S’mores are a classic, but if you’re keen to get a bit more creative, try stuffing a banana with chocolate and marshmallows, wrapping it in foil and letting it go molten in the embers. Perhaps make a campfire cone - fill a waffle cone with whatever sweet bits you’ve got, wrap it up and let it melt into gooey perfection. Sticky fingers guaranteed.
The best thing about campfire cooking isn’t the menu. It’s the moment. It’s sitting around with your mates, telling tall tales, watching the sparks drift into the night sky and realising that this - this right here - is the heart of Australian life.
No reservations, no rush, just good food, good company and the great outdoors. Under the Southern Cross, even the simplest meal cooked over a fire tastes like pure Aussie magic.
