The Joys of Outdoor Cooking with Camp Venture

From campfire crumpets to cheesy calzones - we caught up with Jess and Nic from Camp Venture to talk all things open-fire cooking, cast-iron essentials for on-the road delights, and their most delicious outdoor creations to date.

Hi Jess and Nic! So lovely to have you both here, we're excited to learn more about you and your love for cooking and the outdoors. Can you tell us a bit about yourselves and how Camp Venture came to life?  

Thanks so much for having us! We actually met through a shared love of camping. Once we started heading out on trips together, we realised how much we enjoyed experimenting with food over the fire. It became a bit of a tradition, trying new recipes while soaking up the outdoors. From there, it made sense to share those adventures and show others that camp cooking doesn't have to be basic or boring. 

That's amazing - travelling together and cooking up good food in stunning landscapes, does it really get better than that? What is it about open-fire cooking that you guys find the most enjoyable? 

It's the whole experience, really. Most of the time we're cooking somewhere with an incredible view, surrounded by nature, completely unplugged. There's something relaxing about going back to basics. We also love the creative challenge of making meals that people might not expect you can cook while camping. It's fun to surprise people with what's possible. 

And surprise you do! We've seen Biscoff Scrolls, Cob Loaf Charcuterie boards...even Crumpets! What would you say has been your most unexpected creation outdoors? 

[Hmm] Definitely crumpets from scratch! We were shocked by how easy they were and they tasted just like store-bought. That kind of blew our minds.

Another one was when we combined two of our favourite camp meals, calzones and butter chicken. We ended up making cheesy butter chicken calzones and that were so good. We're definitely keen on experimenting with more combos like that. 

That sounds like a dangerously delicious combo. When you're not in the mood to experiment or try something new, what would you say is your go-to meal that you can always count on? 

A dutch baby pancake would be our favourite breakfast treat. There's something really satisfying about lifting the lid and seeing it all puffed up and golden. Plus, you can switch up the topping depending on your mood or what you've packed, sweet or savoury, it always hits the spot. 

Again, YUM! And now, for our Foodies who share the same love for the outdoors but may be a little hesitant about campfire cooking - what's your best advice for getting started without burning dinner? 

Heat control with coals is key. Always start with less, you can add more if things aren't cooking fast enough. Cast-iron holds heat really well, so it's easy to go from perfect to overcooked if you're not careful - a little patience goes a long way! 

Our biggest tip? Don't waste leftovers. Pretty much anything can be turned into a jaffle the next day. We've done pasta, lasagne, curries, stews, even desserts! IT's a game-changer for easy camp meals. 

Ooh we love a good jaffle - that's an awesome tip! And to make delicious creations on the go, I'm sure you guys have some tools that you always find yourselves reaching for. What are some of your must-haves on the road? 

Cast-iron is our everything. It's incredibly versatile and lasts forever if you treat it right. You can roast, bake, fry, sear and use it on any heat source: stovetop, oven, BBQ and especially an open flame. It's the ultimate camp kitchen essential! 

That is music to our ears! And speaking of cast-iron essentials, we were so excited to see you trying out our Raw Cast-Iron Skillets - how did they hold up?

Oh, it held up beautifully - it's definitely earned a permanent spot in our camp kitchen. They were very good at holding heat and easy to temperature control over the fire. They were also so easy to clean; with just a little bit of water and a quick pass over the fire again, even pasta sauce came straight off. 

On one trip, we made crispy pan-fried gnocchi with burrata. We cooked it all over the fire in one pan - starting with crisping the gnocchi and shallots, then simmering chicken in a vodka cream sauce until it was rich and silky. Topped with fresh basil, burrata, and chilli flakes - it was the perfect fireside indulgence. 

Another favourite was crispy Taiwanese pancakes topped with chilli feta eggs. We fried the pancakes until golden, then cooked the eggs in butter, garlic, feta, and a drizzle of chilli oil. The whole thing wrapped up into the most satisfying camp breakfast. It's recipes like these that really show how versatile cast iron can be - you can create something special even when you're cooking under the stars. 

We're so thrilled to hear that and thank you for sharing your recipes with our Foodie community! Where can they follow you on your upcoming adventures? 

We had a delicious time! You can find us on Instagram at @campventure.au for all things camping, hiking and outdoor cooking.