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1. Put flour in a bowl, add salt and mix together.

2. Cube butter and add to flour mix then rub together with your finger-tips until mixture is the consistency of fine bread crumbs.

3. Add most of the milk and mix together until your form a dough (if need be add some more milk gradually)

4. Turn dough onto lightly floured board & knead lightly for approximately 1 minute.

5. Divide dough into 2 lots and roll each out into a rough rectangle approximately 5mm thick.

6. Spread tomato sauce over dough as the base then sprinkle with cheese and bacon evenly.

For Vegemite and Cheese version:

1. Spread desired amount of vegemite all over and sprinkle on cheese.

2. Roll into a log, and cut into 5cm slices.

3. Place in lightly greased cake tin and place into preheated camp oven.

4. Cook until golden brown and cheese has melted. (Approximately 15mins)

1. Wrap the washed potatoes in two layers of Alfoil and place in the Pig in hot coals. They will  take approx. 30-50 mins depending on size.
2. Fry off chopped onion and garlic in a pan on the pig.  
3. Add the mince to the onion and garlic, and brown.
4. Add the tomato paste, salt and pepper and fry off.
5. Add the tomatoes and sugar and allow to simmer until the potatoes are cooked.
6. Once the potatoes are cooked, serve on a plate topped with the bolognaise and grated cheese.

1. Cut your pork skin into 1cm strips while your camp oven boils the water.

2. Once the water is boiling, put the strips in and cook for 20 minutes. (They should look cooked).

3. Drain on paper.

4. Dry camp oven and line with baking paper.

5. Put pork in and put the lid on with a few coals on top. Roast for about 1 hour.

6. Take the pork out and half fill camp oven with oil.

7. When the oil is really hot, put the pieces in a few at a time with really long tongs. Give them 12 to 15 minutes and whip them out.

8. Drain well on paper towels, hit them with the chicken salt and rip in whilst having a beer!

1. Make sure the stove is getting nice and hot!

2. Peel potatoes, carrot and onion

3. Finely grate the Zucchini, potatoes and carrots then squeeze out extra moisture

4. Dice up the onion and brown in a pan or pot.

5. Add mince and garlic and stir.

6. Once the mince is almost cooked, add the grated vegetables.

7. Drain any excess moisture out of the mix, then pour granulated gravy over and stir through. Continue stirring until everything is well coated and the moisture is not thick.

8. Allow to cool down to be luke-warm

9. Cut a sheet of pasty in half and spoon the mixture along each half and fold over. Each can be cut into 4 pieces. Prick the top of the pasty and place in a hot camp oven on a trivet for approximately 10-15 minutes.

I like to serve with Ayam brand sweet chilli and they seem to go very well together. Remember: don't tell the kids or adults there are Veggies in them :) You can also include some mushrooms and bacon. Cheese can also be added to the mix just prior to putting on the puff pastry.

1. Remove the string from the meat and place it in the slow cooker
2. Add all other ingredients and cook on high for 4 hours or on low for 8 hours. (If the meat is not covered by the liquid turn it over periodically while cooking).
3. Remove the meat to a large plate and trim off the skin and collagen-rich fat layer.
4. Pour most the liquid into a saucepan and put on the stove, bring to the boil and simmer.
5. Place the remaining liquid into a blender with the skin and fat. Blend to a smooth creamy liquid and pour into the saucepan with the rest.
6. Simmer until the liquid is reduced by about a third to a half.
7. Strain liquid into a jug, and skim off any fat and foam. It should be a thick, dark gravy that is tasty and not too salty.
8. While the liquid is reducing, attack the meat with two forks, shredding out the muscle fibres. Some parts seem to shred best if combed along the muscle with the tines and others if the fibres are pulled apart sideways. It takes a few minutes and can be tiring to un-supple wrists!
9. Combine the liquid with the shredded meat and leave to cool before refrigerating overnight.
10. Next day reheat in the slow cooker.

This is a recipe that is better on reheating. But it is pretty damn good straight away. It is really nice in a
warmed bun, or served with rice and peas on tortillas or pita bread.

1. Source what's left in the fridge or Esky! Save on washing up and cut up all of the ingredients as your fillings into a fry pan with butter and fry gently. 
2. Beat eggs into the pan and flip once everything looks solid. 
3. Serve with toast and relish. 

1. Pre-heat a pan on your Ozpig with a little oil for shallow frying

2. Crush up your choice of Red Rock Chips and place in a bowl

3. Whip up your finest flavoured beer batter

4. Dip your catch of flat head fillets in the beer batter

5. Roll your fillets in your red rock chips

6. Place in your battered red rock fillets in your pre-heated pan on your Ozpig and cook in batches. Enjoy!

1. Mix all dry ingredients together and rub all over pork.
2. Place some scrunched up Aluminium foil in base of a cast iron pot to place pork on. Place seasoned pork on top of foil so it is not touching base of the cast iron pot and place lid on top.
3. Cook on the diffuser for around 4 hrs. Don't open the lid until end of cooking time.
4. Discard juice and skin and shred pork with 2 forks.
5. Mix the pork with the BBQ sauce and serve on damper rolls with coleslaw.

1. Dry roast the coriander seeds until lightly toasted

2. Place in mortar and pestle with the rest of the ingredients and mash together

3. Place in air tight container and marinate your preferred meat (the longer the better) then cook to your liking

• Sieve flours to bowl, with a pinch of salt (if using) and lightly mix to combine all

• Make a well in the centre of the flours

• Pour water into the glass jar, then the grapeseed oil

• Shake to emulsify, then pour straight into well in flour

• Mix and pastry will ball quickly

• Put on work surface and roll to required shape / length

• Blind bake until lightly golden

• Fill with required fill and bake until just set

1. Mix all the ingredients into a bowl, add salt and lemon juice to taste.
2. Rub marinade into the meat. Cover and let it marinate for about half an hour.
3. After meat is marinated, grill meat in you Ozpig until meat is cooked through and the sugar in the marinade has caramelised.