Your Recipes

Recipes by Ozpig owners and bush and camp style cooking.
Spicy BBQ Lamb Chops
Recipe By: L. from Duffy
  • 1/2 cup tomato sauce

  • 1/2 cup worcestershire sauce

  • 1 tbs sugar

  • 1/2 cup white wine

  • 1 tsp minced garlic

  • 1 medium brown onion

  • 6 BBQ forequarter chops

  1. Mix all ingredients together and spread evenly over the chops

  2. Use a spoon to marinade while cooking, sauce should thicken nicely and caramelise with the chops whilst cooking

  3. Better again if marinated over night

Recipe Type:
Char Grilling, Roasting
Morning after Omelette
Recipe By: S. from Bendigo
  • Prosciutto
  • Chives
  • Pepper
  • 3 beaten eggs and dash of milk
  • Chilli Flakes (optional)
  • Butter or olive oil
  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. 
Recipe Type:
Turners Bog on a Pig
Recipe By: M. from Buderim
Mmmm soo good!
  • 2-4 Large potatoes
  • 500 x Beef mince
  • 1 x onion
  • Garlic
  • 1 x sachet of tomato paste
  • 1 x tin of tomatoes
  • 1 x tablespoon of brown sugar
  • Salt and pepper to taste
  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.
Recipe Type:
Camp Oven Cooking, Roasting
Big Bonza Breakky
Recipe By: C. from Goulburn
  • 250g cooked bacon
  • 2 or 3 cooked sausages
  • 1 onion
  • 2 or 3 tomatoes
  • A handful of mushrooms.....all chopped
  • A slurp of BBQ sauce Mix
  • 6 eggs
  • 1 cup milk
  • Salt and pepper optional
  • Optional - left over potato and/or capsicum
  1. Mix the eggs and milk then add all other ingredients to the bowl and mix through.
  2. Heat a camp oven and chuck into a cake tin on a trivet and cook until set. Or cook gently over a slow
  3. heat in a fry pan (on a trivet).  It’s as simple as that!
Recipe Type:
Meat Sprinkle / Marinade
Recipe By: T. from Geelong
A tasty marinade for your favourite cut of meat
  • 3 tbs brown sugar

  • 3 tbs coriander seeds

  • 1/2 tbs salt crystals

  • 1 tbs hot dried chilli flakes

  • 2 sticks of cinnamon

  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

Recipe Type:
Camp Oven Cooking, Char Grilling, Roasting, Spit Roasting
Hearty Pork and Beans
Recipe By: S. from Brisbane
The perfect winter warming meal
  • 300g mixed dried beans

  • Haricot, navy, and borlotti (or cannellini)

  • 1/2 smoked ham hock, 500grams (they are usually about 1kg, but the butcher can chop it in half for you - use the other half for soup)

  • 2 tsp olive oil

  • 1 cup of beef stock

  • 1 large red onion, finely chopped

  • 4 garlic cloves crushed

  • 2 cans of diced Italian plum tomatoes

  • 1 tbs worcestershire sauce

  • 1 tbs maple syrup

  • 2 tsp dijon mustard

  • Salt & freshly ground pepper

  1. Soak the beans in water over night before cooking. Make sure there is plenty of water since they absorb the water

  2. Rinse beans (after soaking overnight), Put beans in a large pot with the ham hock and stock and then fill with water to just cover the ham hock

  3. Add a good amount of pepper. Bring to the boil and then simmer, with the lid 3/4 on, for 45 minutes

  4. Take off the heat, drain the beans and hock, but reserve 3/4 cup of liquid

  5. Chop ham from hock into small pieces

  6. In the same pot (don't wash it), bring to a medium heat, then add olive oil and garlic and cook for 1 minute

  7. Add onion and cook for another 3 minutes - make sure onion is translucent, but not browned at all

  8. Add beans, ham, worcestershire, maple syrup, mustard, tomatoes and reserved liquid. Add a pinches of salt and a good amount of pepper (also add Cayenne Pepper if you like it a bit hotter)

  9. Bring to the boil, and then simmer, with the lid 3/4 on, for 45 minutes

  10. Let cool and refrigerate overnight

  11. Put the amount required in a small pot and simmer for 5-10 minutes before serving

Recipe Type:
Camp Oven Cooking
Miracle Healthy Pastry
Recipe By: J. from Northmead
Quick and Great with your favourite sweet or savory fillings
  • 1 1/2 cups flour

  • 1/2 cup self raising flour

  • 1/2 cup water

  • 1/2 cup grapeseed oil

  • 1 glass jar with lid *suitable to sweet or savoury fill *

  • 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

Recipe Type:
Cheats Cheesecake
Recipe By: E. from Banksia Grove
Tastes great and sweet!!
  • 1 jar of lemon butter

  • Cream Cheese

  • Tin of passion fruit pulp

  • Store purchased small sweet tart cases

  1. Mix all ingredients together

  2. Place spoonful in cases and serve

Recipe Type:
Camp Oven Cooking
Slow Cooked Pulled pork
Recipe By: A. from Katanning
  • 3kg rolled boneless shoulder of pork
  • 1 bottle of dark ale.
  • 1/2 cup barbecue sauce
  • 2 tablespoons onion marmalade (or stewed apple)
  • 1 teaspoon (or more to taste) chilli
  • 1/4 cup oyster sauce
  • 1/2 cup white wine vinegar
  • 2 teaspoons coffee powder
  • 1 cup low-salt chicken or vegetable stock
  • 1/2 cup dark brown sugar Bay leaf
  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.

Recipe Type:
Camp Oven Cooking, Roasting

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