If camping conjures up images of eating baked beans out of a tin with a fork, then you’re doing it wrong. Unless you like that sort of thing, of course. No judgment here.

Full disclosure: I am a good camper by association. My earliest memories of travel are of camping in Bournda National Park on the NSW South Coast. My parents have been heading out into the bush since well before I was born. When they retired, they kitted out their Prado and took off all over Australia with nothing but their tent and 4WD, often for periods up of to three months. Safe to say, they know their stuff. Camping meals don’t need to be dull. Here’s what we like to eat when camping.

Picture: Jenny Hewett

Cheese fondue

Ah, fondue, one of the greatest inventions ever made. The Swiss would probably scoff at this iteration. Don’t let them dissuade you. The number one rule when camping is to make sure there’s as little washing up as possible, that’s why one-pot meals are king. You could make the fondue from scratch in a camp oven, or whip it up before you go and freeze it in a ziplock bag to reheat. It's a great way of getting rid of all the leftover cheese in your fridge. Put the camp oven on the table on a piece of flat wood or over a single burner stove and dig in with baguette and chopped apple, cauliflower and mushrooms. Alternatively, serve it deconstructed poured over the veggies and bread. 

Roast lamb with jacket potatoes

Another easy one-pot meal. Rub a leg of lamb with oil, salt and pepper and rosemary and then place it in the camp oven on a trivet (a perforated piece of metal that sits at the bottom of the camp oven to keep the meat off the bottom), so that it doesn’t burn. Cooking times are roughly one hour per kilogram. While you’re cooking the lamb, throw potatoes wrapped in tinfoil into the coals and serve with mustard, yoghurt and anything else that takes your fancy. 

Picture: Jenny Hewett

BBQ quail 

A dish that feels gourmet, but is unexpectedly easy. Cut the backbone of the quail by cutting down each side of it with a pair of scissors, then flatten them out with your hand so that they sit flat in the grill basket. Marinade them in oil, lemon juice, honey, garlic, ginger, sesame oil and chili flakes for at least 24 hours. Pop the quail in a grilling basket so that you can flip them while grilling over hot coals in a packable, portable BBQ, such as the Takibi Fire & Grill from Japanese brand Snow Peak. 

Picture: Jenny Hewett

Egg and bacon jaffle

It's a solid staple, and a for good reason. Nothing beats a brekky jaffle cooked over the campfire in a double jaffle iron. While you heat the jaffle iron on the campfire, prepare the filling. You can add whatever you like. Spray the iron with oil and add the bread (buttered on both sides and one inside with sweet chili sauce), the bacon, cheese, then make a little dent and crack open the egg in the space before carefully adding the final slice of bread and shutting tight. Make sure to check on the iron while it’s cooking. A runny egg is ideal, but it’s a fine line. 

Picture: Jenny Hewett

Hamburgers from scratch

Simple but so damn good. Homemade hamburgers are life-affirming, especially when you’re out in nature. Mix the beef mince with egg, breadcrumbs and onions, then form into patties. Cook over one gas burner, add a slice of cheese on top of the cooking patties to melt, and place the buns in the grill basket and toast on the other burner. While you’re cooking, slice up tomato, lettuce and prepare the beetroot. Add mayo and tomato sauce and eat right next to the fire.

See also: Delicious 'one pan' meals to make when you're camping