Festive and Delicious: Three Recipes for Cooking in the Great Outdoors During the Holidays.

Christmas camp cooking needn’t be difficult or overly complicated. The weather is generally hot, and you’ll be cooking outdoors. Some fish and prawns on the barbie and some nice tropical fruit with rum for dessert will hit the spot for a no-fuss festive feast.



  • 6 Barramundi fillets, skin on
  • ¼ cup chopped coriander leaves
  • Juice of one lime
  • One clove garlic, crushed


  • 1 mango, peeled, seed removed, finely chopped
  • 1/3 cup coriander leaves, roughly chopped
  • Two Birdseye chillies, finely chopped
  • 2 tsp olive oil
  • 1 tsp red wine vinegar
  • ½ tsp sugar


Combine the coriander, lime juice and garlic in a bowl. Add the fish, turning to coat. Marinate, covered, in a fridge for 20 mins. Combine salsa ingredients in a bowl. Preheat a flat barbecue plate on high. Barbecue fish for 3-4 mins each side, until flesh flakes easily with a fork.

Serves 6.


Big tiger prawns on grill.


  • 500g green prawns
  • 1 ½ tbsp Vegemite
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp sesame oil
  • 1 ½ tbsp coriander paste
  • 1 ½ tbsp sweet chilli sauce


Combine all ingredient except prawns in a large bowl and mix thoroughly. Add prawns and coat with mixture. Cover with plastic wrap and allow to rest in fridge for 30 mins. In a wok or frying pan, add a little vegetable oil and heat. Add the entire contents of your bowl to the pan and stir-fry until the prawns are cooked and change colour.

Serves 4.


Small bunch of bananas cooking on grill


  • 4 bananas, unpeeled and whole
  • 4 peaches, halved, seeds removed
  • 4 nectarines, halved, seeds removed
  • ½ cup caster sugar
  • ½ pineapple, peeled and sliced
  • Vanilla ice cream

Rum sauce

  • 270ml can coconut cream
  • 1 cup brown sugar
  • ½ cup cream (can substitute with Carnation cream)
  • ½ cup rum


Preheat barbecue grill on high. Barbecue bananas in their skins for 8–10 mins each side.

Meanwhile, combine all the rum sauce ingredients in a medium saucepan. Stir over low heat until smooth. Increase heat and bring to the boil, then reduce the heat to low and simmer for 10–15 mins until thickened slightly. Set aside. Toss peaches and nectarines in sugar. Barbecue with pineapple for 3–4 mins each side, until caramelised. Peel bananas and drizzle with rum sauce. Serve with the other fruits and ice cream.

Serves 6.


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