To celebrate our new camp kitchen we’ve found our favourite camp kitchen friendly recipes that you can cook up next time you stay. Located in the Western end of the Park it’s a great addition with washing up facilities, hot water, microwaves, toasters, hot plates and even USB charging points.

Camp Kitchen ‘Shakshuka’


  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tin (400g) four bean mix
  • 1 tin (400g) chick peas
  • 1 tin (400g) diced tomatoes
  • 2 eggs
  • 2 pieces of toast
  • 1 fresh lime, for squeezing onto finished eggs
  • fresh coriander
  • chilli (optional)


  1. Heat a small pan with a tablespoon of olive oil at medium heat.  Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well. Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.
  2. Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon.
  3. Cover the pan and cook gently until eggs are cooked.
  4. Serve with toast, salt and pepper, a squeeze of lime, and fresh coriander and chilli.

Recipe Credit

‘Sizzler’ Bread


  • 6 x 2cm thick slices white bread, frozen
  • 200g butter, softened
  • 100g grated parmesan cheese
  • cooking spray


  1. In a bowl mix the butter and parmesan cheese together until smooth and well combined.
  2. Spread a thick coating of the butter mixture on the bread (one side only).
  3. Return to the freezer.
  4. Heat a frying pan to medium heat and spray with cooking spray. Put the cheese toast into the pan, butter side down and cook until the bread on the top side is defrosted and the face side is golden.

Aussie Damper on the BBQ


  • 450 grams (3 cups) self-raising flour
  • Pinch of salt
  • 80 grams butter, chilled, cubed
  • 185ml (3/4 cup) water


  1. Preheat BBQ flat plate on low indirect heat (no heat under bread side, burners on high).
  2. Mix the flour, salt and sugar together into a bowl.
  3. Rub the butter into the flour with your fingertips until it looks like fine breadcrumbs.
  4. Add milk slowly and mix to form a soft dough.
  5. Knead lightly on a floured board until smooth. Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.
  6. Place a BBQ mat or baking paper directly onto the flat plate.
  7. Cook for 20 minutes on low indirect heat. When it’s cooked the damper will sound hollow when you tap on it.
  8. Cut into nice thick slabs and spread with butter, golden syrup or jam.

You can also cook damper in our camp kitchen oven. Preheat to 200 degrees and cook for 20 mins. (oven is located in the old camp kitchen near the office)

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