ESSENTIAL FOOD ITEMS

Some of the recipes in this book include a ‘don’t forget’ tip to ensure you have all of the ingredients you need for the recipe to taste as good as it should. This usually relates to store cupboard ingredients that might be forgotten in a last-minute packing frenzy. When you’re camping out in the bush you can’t just pop out to the corner shop – there’s nothing worse than starting to cook a recipe and realising you’ve forgotten an important ingredient. Here, I’ve suggested items that I usually pack. I don’t have dedicated food for camping, instead I take from my kitchen cupboards so I know it’s fresh.

BUTTER I take a spreadable butter in a tub rather than the blocks wrapped in paper as it stores more efficiently and is less likely to be found melted at the bottom of the cool box.

BREAD, ROLLS AND PITA POCKETS Good to use for breakfast toast, to make sandwiches for lunches, to mop up curries and stews or to make pizza calzone or any of the kebabs.

BREAKFAST SPREADS Marmalade, Vegemite, jam, peanut butter and honey. Also useful to have if you make breakfast pancakes.

CAPERS AND OLIVES These two ingredients can instantly transform a recipe. I love them in salads, pasta sauces and dressings.

CEREALS As a general rule, I am opposed to eating sugary breakfast cereals, however, as a treat and for convenience every few camping trips I buy the selection packs or mini cereals available at most supermarkets. Not only do the kids love this treat, but I have an ulterior motive – less washing up! I open the boxes and plastic inserts carefully at the top, then pour the milk straight in. The kids love the fun aspect of it and all that’s left to wash up is a spoon.

CHEESE Pack a variety. I usually buy some pre-sliced to make preparing sandwiches easy and then a bag of grated cheese for using on pasta and pizza. And don’t forget the decadent wheel of brie or camembert for the camp-fired warmed cheese.

CHUTNEY Great for a quick baste or marinade, chutney elevates a humble sandwich to something more special.

COLD MEATS Pack a selection of sliced ham, salami and chicken – as well as sandwich fillings, they can be used for pizzas and tortilla roll-ups.

CONDIMENTS Pack tomato sauce, mayonnaise, pasta or pizza sauce. Either bring those you have in your fridge, or if buying specifically for your trip, buy smaller bottles or jars that take up less space.

HERBS The best way to transport and store fresh herbs for a camping trip is to prepare and pack them before you leave home. Rinse them under cold water, then shake off any excess and wrap in damp paper towel. Place in a small airtight container and store in the refrigerator until you set off, then store in your cool box until needed.

MILK Many campers take long-life milk with them. I prefer freezing fresh milk before I go to ensure it lasts longer. Buy bottles with lids rather than a carton if you can, to prevent leakage in your cook box.

OIL Only take one oil to save space and use it for everything – frying, marinades, bastes and dressings.

PESTO Ideal for quick pasta sauces, using in marinades and stirring into soups. For camping, I’m happy with a good quality store-bought jar of pesto, but by all means make your own before you leave if you like.

SALAD INGREDIENTS Preventing salad leaves from getting squashed is an ongoing issue for me! Take whole lettuces and pack them at the top of you cool box, or take pre-packed boxes, wash the leaves before you go and pack them in airtight containers with a layer of damp paper towel in the bottom to keep the leaves fresh. Store in the cool box.

SALT AND PEPPER I take a small container of sea salt (labelled on the top) and one of those plastic pepper grinders available in the spice racks at supermarkets.

SPICES I always take the basic flavourings, which for me include ground cumin, ground coriander, paprika or chilli powder. They quickly add extra flavour to stews, marinades, soups and salad dressings.

SUGAR If you take sugar in your tea or coffee you won’t need a whole bag, so decant some into a small jar. Clearly label this so you don’t get it confused with salt!

TEA, COFFEE AND HOT CHOCOLATE We love good coffee and just because you’re camping it doesn’t mean you need to resort to instant coffee from a jar. Take either a plunger or stovetop espresso maker, which you can place over the fire. Hot chocolate is ideal for cool winter mornings and early evenings.

VINEGARS Pack your favourite vinegar for salad dressings. Balsamic or white wine vinegar would be my choice.

WATER Some campsites, particularly the more remote bush ones, don’t have running water available. Check before you go. Often they are by a river where you can wash and get water for washing up, but you’ll need to take all your water for drinking and cooking. Buy a couple of 25-litre water containers and fill them at home before you leave. Keep them in the shade when you are at the campsite so they remain cool for drinking.