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Make a simple handwashing station by bolting a soap holder to a bucket and keep your soap clean. Total cost $3 bucks

Rural Australian Computer Terminology LOG ON: Adding wood to make the barbie hotter. LOG OFF: Not adding any more wood to the barbie. MONITOR: Keeping an eye on the barbie. DOWNLOAD: Getting the firewood off the Ute. HARD DRIVE: Making the trip back home without any cold tinnies. KEYBOARD: Where you hang the Ute keys. WINDOW: What you shut when the weather's cold. SCREEN: What you shut in the mozzie season. BYTE: What mozzies do. MEGABYTE: What Townsville mozzies do. CHIP: A pub snack. MICROCHIP: What's left in the bag after you've eaten the chips. MODEM: What you did to the lawns. LAPTOP: Where the cat sleeps. SOFTWARE: Plastic knives & forks you get at Red Rooster. HARDWARE: Stainless steel knives & forks - from K-Mart. MOUSE: The small rodent that eats the grain in the shed. MAINFRAME: What holds the shed up. WEB: What spiders make. WEBSITE: Usually in the shed or under the verandah. SEARCH ENGINE: What you do when the Ute won't go. CURSOR: What you say when

If camping seems like fun but you’d prefer if roughing it wasn’t so rough, the Drumi from Yirego is a compact portable washing machine that can clean around six or seven garments without the need for a power outlet, a generator, or even a sunny day to feed a solar panel.  At just 22-inches tall the Drumi can easily be stashed in the trunk of your car alongside sleeping bags and a tent, and with a capacity of around five liters of water it can clean a few days worth of soiled camp clothes as long as you’ve got the energy to operate its foot pump.  A release valve on the underside of the Drumi washer can be activated with a single button press to drain away dirty water, at which point the machine becomes a sort of salad spinner for clothing to help wring out your garments before hanging them to dry. It’s great for camping when you simply don’t have access to electricity, but it’s also good for home use during emergencies when the power out. And if you’re a college kid in desperate nee

Todays first item i recommend is the Inflatable Island Floating Lounge, Great for kicking back and chilling out on a lake during summer. You can get them for around $250 AU Click below to find one that suits you. Todays Second item i recommend is a Floating Ice and Cooler Beverage Holder to put in the middle of your  Inflatable Island Floating Lounge. You can get these for around $30 AU Click below to find one that suits you.

GPS Distance Location Tracker App One of my favorite GPS Locator and Recorder apps is this one Its so simple, You to save your campsite GPS location and Longitude Latitude, or save and record your tracks. Also an option to share anywhere including facebook. Very simple App and I like it i give it an 8/10 Perfect as a distance tracker for walking, distance tracker for running, distance tracker for cycling, hiking or other outdoor distance-based activity. Or to just save a position/waypoint. Easy to use: Saving and sharing a GPS location/waypoint or a route has never been easier. Accurate: A lot of time is used to make the app as accurate as possible. That means that the distance the app reports should be as correct as possible using advanced algorithms to read data from the GPS reciever in the phone. (How accurate the app can be depends on the GPS receiver on the phone. In general you might say that newer phones has better GPS recievers than old ones, and expensive phones has better GPS

Hi guys, We have set up a Facebook group for Victorians, dedicated to Swapping, Buying & Selling of camping gear. Please click the link below to join and Swap, Buy & Sell your camping gear. Thanks Damo

Todays item i recommend is a 50000mAh Portable Battery Charger. It's a necessity when camping as it will charge any USB device, Phone, Tablet or Mp3 player. A 50000mAh charger will charge your phone approx 5 times Click below to find one that suits you.

Free camping grey nomads and backpackers in camper vans are being welcomed by Victorian towns keen to boost tourism numbers, as long as the visitors abide by the rules. Public reserves in areas such as Panmure, Hawkesdale, Cobden and Lismore are being promoted as popular free camping spots through online travel blogs and by word of mouth between travellers. Hawkesdale and District Development Action Committee secretary Frank Huglin said the group was keen to discuss "the significant growth of free campers" in the town's Apex Park with the Moyne Shire Council. Mr Huglin said Hawkesdale had won good online reviews about the free camping available in the township. However, he said there was a need to control the unrestricted use of campfires and fuel collection for the fires. More rubbish bins were also needed and "toilet issues" had to be resolved, Mr Huglin said. Mr Huglin said they were "keen for the campers to keep coming but with some balance of control&q

Minister for Environment, Climate Change and Water, Lisa Neville announced today the removal of camping fees for all basic camp sites in Parks Victoria managed parks.  From 2 April 2015, basic camping sites in 19 parks throughout Victoria will have no fees. Bookings for these sites will remain in place until 30 June 2015.  Customers who have booked a campsite for any nights from 2 April 2015 and beyond will be refunded. All basic campsites will still require a booking (at no charge) up to 30 June 2015. Fees already paid will be refunded.  From 1 July 2015, basic sites will not require a booking and will be available on a first in, first-served basis. Other campsite fees remain.

The ACCC wishes to remind consumers that State gas regulators have stopped the sale of a large number of portable gas stoves as they fail some provisions of the relevant gas appliance standard. Affected portable gas stoves have had their certificates of conformance withdrawn. Gas regulators have identified that some models are unsafe and should be recalled.  These models fail the overpressure tests: there is a risk that the cookers may explode if they overheat.  The ACCC is working with the gas regulators, led by EnergySafe Victoria, to arrange recalls of these models so that any recall has national effect. If you own one of these banned lunchbox style cookers, please stop using it immediately. It is anticipated that product safety recalls for affected models will be in place over the coming weeks. In the meantime, under Australian Consumer Law (ACL) you may be entitled to a refund if you can show proof of purchase, and you should seek to do so as soon as possible. For further informat

French Lamb Casserole  Serves 6 Ingredients: 1kg (2 pounds) Lamb Chops 1 Packet of french onion soup 1 can of crushed tomatoes with herbs and garlic 6 carrots halved Method: Place all the ingredients in a slow cooker and cook on low for 6 hours, or on high for 3-4 hours. Optional: Serve on mashed potatoes or polenta. A side of steamed vegetables goes beautifully. This is gorgeous the next day on a nice multi-grain roll for lunch.

How to predict the weather without a forecast 1. WATCH THE WILDLIFE Animals' senses are more in tune with natural weather indicators than ours, so we can learn a lot by observing their behaviour. Before rain, ants will build their hills with steeper sides, turtles will seek higher ground and can often be spotted on roads, and seagulls will avoid flying and instead take shelter on the coast. In the lead up to a storm, cows will often congregate and, if thunder is brewing, they may even lie down. Another clue to look for is low-flying birds; it is believed they fly lower before a storm to allow them to alleviate a discomfort in their inner ears when air pressure falls rapidly. 2. LISTEN TO YOUR BODY Approaching storms can be felt in the human body. A good barometer is your hair; when your hair is particularly frizzy humidity levels are likely to be high. This occurs before heavy rain so your bad-hair day may be a good reason not to venture too far from shelter. For the seasoned explo

Camping Ice Cream Ingredients: 1 tablespoon sugar 1/2 cup milk 1/4 teaspoon vanilla 1 cup rock salt 1 sandwich size snap lock bag 1 large size snap lock bag a quantity of ice cubes Method: 1. Fill the large bag half full with ice and add the salt. Seal the bag. 2. Put the milk, vanilla and sugar into the small bag and seal firmly. 3. Open the large bag. Place the small bag inside and seal again. 4. Shake and knead the small bag around in the ice until the mixture turns into ice cream. This will take approximately 5 minutes. 5. Serve immediately. Note: This mixture could be doubled and would still fit in one sandwich bag.

Banana Boats Ingredients: Banana's, as many as you want. Chocolate, Cadbury family block style. Marshmallows. Foil Method: Don't peel bananas. Make a single cut along the banana skin from just before each end. Do this along the inside of the bend. Carefully open up the banana skin. Break up the chocolate into rows. Push the chocolate into the cut you just made in banana skin. Use one to two rows of chocolate and marshmallows. Wrap each banana separately in aluminium foil. Carefully place each foil wrapped banana near the fire, don't bury it in coals. Leave in fire for 10 to 20 minutes until the banana is nice and warn and the chocolate is melted. Serving Remove the foil. Place the banana on a plate and peel the skin away, eat directly off the skin.

Baked Caramel Apples Ingredients: 4 Granny Smith apples 1/2 c Butter 1/2 c Dark Brown Sugar 1/2 c Splenda Brown Sugar Blend 1/2 c Chopped Nuts Method: 1. Core the apples, keeping the apples whole but just removing the core. 2. Place the cored apples in a small pie pan covered with aluminum foil for easy cleaning. 3. Pack the core holes of each apple approximately 1/3 full of brown sugar. Place a large chunk of butter on top of the brown sugar. Add chopped nuts and top with additional brown sugar. 4. Place 3 to 4 small chunks of butter in the center of the baking pan and then top with some brown sugar (this creates a caramel sauce as the apples bake). 1. Prepare your fire using either charcoal coals or wood. 2. Place your Dutch Oven on the hot coals. Shift coals around the oven. 3. Heat the oven with it's lid on until it is hot. 4. Remove from the fire and place the baking pan with the prepared apples inside of the warm Dutch Oven. 5. Place the Dutch Oven back on top of the hot coal

Scones Ingredients: 2 cups self-raising flour 1/2 tspn salt 1 tspn sugar 1 tblspn butter 1/2 cup milk 1/4 cup water 1 egg Method: Get your fire ready so that you have some hot coals. Sift flour and salt into a blow and add the sugar. Mix. Rub in the butter until the mixture resembles breadcrumbs. Add most of the liquid and mix to a soft dough with a knife. Add more liquid if needed. Amount of liquid will vary, depending on the moisture of the flour. Put on a lightly floured board, mould into a round shape and pat out to about 2cm thickness. Don't handle the dough too much as it will make the scones heavy. Cut with a scone cutter (or cut into squares with a knife), brush tops lightly with a little extra milk and place in a lightly greased ovenproof dish. Place your pre-heated hot camp oven onto a small mount of coals in a slight depression. Put a trivet inside the camp oven and place the dish of scones on top of the trivet. Put on lid, add coals to lid to help brown the tops of the

Caramel Biscuits Ingredients: 115g (4oz) softened butter half a cup of brown sugar 2 tbs. golden syrup 1 cup self raising flour Method: Cream butter and sugar with a hand held mixer. Add syrup and beat until fluffy. Mix in flour until texture is such that you are able to roll into balls. Place on baking paper in hot camp oven and allow for spreading, press each gently with a fork and bake in oven for 15 minutes.

Flourless Bannana Pancakes Ingredients: 1 Bannana 2 eggs Method: Mash Bannana and mix with eggs. Then fry them on the camp oven lid turned upside down or frying pan.

Barbecued Apple Crisp Ingredients: 1/2 cup old-fashioned oats 6 tbsp flour 3 tbsp packed brown sugar 1/4 cup granulated sugar 1/4 tsp cinnamon dash of nutmeg 2 tbsp butter, plus more for foil 3 apples squeeze of lemon juice Method: Combine oats, flour, sugars, cinnamon, and nutmeg.  Cut in butter until mixture is crumbly.  Toss bowl in the fridge while you prepare the apples. Wash apples and pat dry.  Core and slice apples, then toss them with a squeeze of lemon juice. Cut two squares of foil (about a foot each) and lightly butter the center of each piece. Place the apples onto of one of the foil pieces and then sprinkle with the crumble mixture. Place the top piece of foil (butter side down) on the package and crimp the edges inwards (about a cm) one at a time until the package is well sealed. I usually do about three crimps per side to make sure its sealed really well.   Wrap the entire package in another layer of tinfoil - this will help prevent burning around the edges. Place the f

Orange Peel Camp Cakes Ingredients: Oranges Cake Mix Foil Method: Just slice an orange off at the top, and hollow out the pulp on the inside (don't waste it!) and fill the bottom about three-quarters the way with the your favorite cake mix batter. Wrap it up in foil and make sure it's resting on a spot of your campfire that's away from any direct, intense flames so it can cook slowly. Cook for about a half-hour.

Aussie Damper Ingredients: 2 cups self raising flour 1 Tablespoon butter or margarine 1/2 teaspoon salt approx 1 cup water 1/4 cup milk Method: Ideally, sift flour and salt into a large bowl. Rub the butter through the flour until you get a 'crumbly' mixture. Gradually stir in water and milk Cover hands in flour and knead the bread on a floured surface until fairly smooth. Shape into a ball and flatten slightly. 1. Put a piece of greased aluminium foil in the camp oven and place the damper on it. 2. With the lid on securely, place coals on the lid. (To give an even heat distribution). 3. It should take about 30 minutes to cook. It will be a nice golden brown when ready. Give it a 'tap' on the top and bottom. It will sound hollow when cooked. Serve with jam or sweet topping of choice. NOTE: Damper may be ready sooner, or take much longer than 30 mins - check at 20 mins and every 10 mins after that.

Fish in foil whole fish [one per person] butter lemon juice Stuffing: 2 tbsp butter 2 onions, finely chopped 1 1/2 cups cooked rice 2 sticks celery, finely chopped or 1 can peppers 1 tbsp lemon juice Topping: sliced onion, tomato and lemon Method: Clean and scale the fish, removing the eyes if you can't bear the thought of that glassy gaze and trim off the fins. Place on a double layer of greased foil and brush with lemon juice and melted butter. To make the stuffing, mix butter, onion, celery or peppers, rice and lemon juice. Push firmly into the fish cavity and wrap the fish securely in foil and place seam side down on a hot plate over medium heat for approximately 20 minutes. Turn carefully, open out the foil and arrange onion, tomato and lemon slices along the top. With the foil open, cook for a further 20 minutes or until fish is cooked. Brush the top occasionally with extra melted margarine to keep the fish moist.

Apricot Chicken Ingredients: chicken drumsticks or pieces 1 packet french onion soup mix dried apricots dried parsley 425g can apricot nectar Method: Place the chicken pieces in a camp oven and sprinkle over soup mix, dried parsley and apricots. Pour the apricot nectar over the chicken, cover and cook over low heat for approximately one hour or until chicken is tender. If using a cooked chook 30 minutes should be sufficient.

Beer batter for fish Ingredients: 1 cup of beer 1 egg (for heavier batters) 1/2 teaspoon salt 1/2 teaspoon ground white pepper 1 tablespoon corn flour 1 1/2 cup plain flour Method: Coat fish fillets in batter and cook as desired.

Curried Sausages Ingredients: 1 kg thick sausages 2 tbsp butter 2 onions, chopped 1 large cooking apple, chopped 2 tsp curry powder, or to taste 2 1/2 cups water 1 beef stock cube 1 tbsp water, extra 2 tbsp cornflour Parsley, optional Method: Melt the butter in a large camp oven and add the onions, apple and curry powder. Stir until the onions are soft. Stir in the water and crumbled stock cube and bring to the boil. Chop sausages if desired and add to the camp oven. Simmer mixture for 10 minutes. Mix the cornflour with extra water and stir into the sausages, bring to the boil then simmer until thick. Sprinkle with parsley and serve with boiled rice.

Lamb Chop Casserole Ingredients: 2 tbsp oil 1 kg lamb chump chops 2 onions, sliced 1 1/2 tbsp plain flour 2 cups water 440g can tomatoes 4 large carrots cut in chunks 4 potatoes, cut into thin slices 2 tbsp dried parsley, optional Method: Remove any fat from the chops. Heat the oil in a large camp oven, add the chops and cook until browned on both sides. Remove from the oven and keep warm. Add the onion to the oven and cook until tender. Add flour, stir until well combined and brown, then gradually stir in the water until smooth. Add the tomatoes, carrots, potato slices and bring to the boil. Add the chops to the oven and simmer until potatoes and chops are tender, approximately 40 minutes. Stir in the parsley before serving.

Roast Lamb/Beef & Veggies Grab a leg of lamb/beef and coat with "All Purpose Seasoning". Ensure that a good coat is given over the whole piece of meat rub lightly as you go. Drop meat into the camp oven on coals and place coals on lid. The trick is to keep replenishing the coals after they loose there heat (turn from red to black) Cook for about 30 to 40mins. You should see loads of juice appear. Whilst this time has elapsed prepare veggies - potatoes, sweet potato, pumpkin, carrot and whole onions. Chop into quarters. Remove the camp oven from the coals, remove lid and empty coals off the lid. Throw in the verges around the meat and put on the lid. Don't worry if the lid is not on properly as the verges will reduce in size very quickly. Do not turn the meat during any of this process. One important point to note is if you have your camp oven on coals near the fire, remember to keep rotating the unit so as not end up with and hot spots inside the oven. Keep repeating

Lamb Stew Ingredients: 500 g diced lamb 1 large potato diced 1 large onion diced 1 tin green beans 1 tin baked beans 1 tin tomato soup 1 tin tomatoes Method: Brown Lamb in pan/camp oven then mix in all remaining ingredients. Cover with lid and cook for 30 minutes.

Veggie Pancakes Serves 2 Ingredients: 2 eggs 1/4 red onion, grated 1/2 zucchini, grated 2 tbsp. grated carrot Method: Beat eggs and add remaining ingredients, season for taste. Heat a small non-stick frying pan over medium heat. Spoon 2 x 2 tbsp. of mixture into the pan, leaving room for spreading. Cook for 2 minutes each side and serve immediately.

Beef Koftas Ingredients: 1/2 cup (125g) crunchy peanut butter 2 teaspoons curry powder 1 egg 500g/ 1 Pound of lean beef mince Method: Warm peanut butter in a pan or foil for 30 seconds to soften. Mix in curry powder and egg. Add to mince and mix well to combine. Roll the mixture into 6 fat sausages, insert a skewer into each. BBQ or grill, turning to brown evenly until cooked through. Serve as a burger or on a pita bread with sweet chilli sauce and salad.

Chilli Con Carne Ingredients: 2 Tablespoons of oil 500g lean minced Beef 1 Teaspoon of whole Cumin Seeds 1 large brown Onion, finely chopped. 2 large cloves of Garlic finely minced. 2 - 3 Red Chillies finely sliced into rings. (remove seeds for milder taste) 2 cups or 400g tin peeled chopped Tomatoes. 1 400g tin of Red Kidney Beans, drained and rinsed. 1/2 Teaspoon of coarsely ground Pepper A good pinch of Salt Method: In a heavy based saucepan heat the olive oil to medium high. Add the cumin seeds and cook 30 seconds until they pop. Add garlic and saute for 30 seconds, do not allow to brown. Add onion and stir until it starts to turn translucent and pick up a little colour. Next brown minced meat a tablespoon at a time, breaking it up and stirring. Once each portion of mince is crumbled and browned, add the next. Stir in the chillies and pepper and cook for a couple of minutes. Add the chopped tomatoes and stir. Add the Red Kidney Beans, the salt and 1 cup of water. Cook for 1 hour st

Beef & Coconut Satay Ingredients: 500g (1 pound) diced beef (also great with pork, chicken or prawns) 1-2 teaspoons curry powder 2 tablespoons (50g) crunchy peanut butter 1 cup (250ml) coconut milk Method: Heat a large nonstick frying pan until hot. Add 2 tablespoons of water and cook the beef for 3 minutes, stirring occasionally, until brown. Reduce heat, add the curry powder, mix well and cook for 1 minute. Add the peanut butter and coconut milk and stir well until combined. Reduce the heat and simmer for 5 minutes.

Steam Boats Ingredients: Sausages or any meat of choice Any Veggies of choice Foil Method: Chop Meat Chop veggies Season with salt and pepper Wrap in Foil Cook for 20 mins on coals or until cooked.

Malcolm Douglas Playlist

Bush Tucker Man Playlist     

Cast Iron Boys Playlist

Make a Compact Saw with half an old hacksaw blade, a piece of nice wood and a wing nut.

You always want to travel light, find small containers like Tic Tacs for spices.

The use of muffin tins are limitless...

Not enough room in your cooler for drinks? Use a garbage bag in the slab box with ice.

Just want a spray of oil? Buy a spray bottle and fill it with oil.

Make a portable manual washing machine by cutting a few holes in a plunger and sticking it in a 20 litre bucket.

Keep your meat dry by putting a rack in your cooler.

Adding a key ring split to zips on bags etc, Makes for easy quick access.