The Flying Chef drops into our campsites right around Australia, cooking up a storm as only he knows how. Duncan Elliot knows his way around a five-star kitchen, but he also knows how to craft some real campfire delicacies. From basic damper through to deliciously moist pork belly, watch and learn from a real pro. Over the years Chef Dunc has cooked for Madonna, Michael Jackson, Elton John, The Ferrari F1 Team - and now he's cooking for you!

Braised sumac lamb w, olives, pesto and fetta

Ingredients

8 Lamb cutlets

Sumac

Button mushrooms

1 brown onion

100 go carrot

100gr celery

100gr leek

2 cloves garlic

1 bouquet garni

1 tin Whole peeled tomatoes

500ml Beef stock

Red wine

Pesto

Persian feta cheese

Klamath olives

Salt and pepper

Method

Place your pan on a hot stove, roll your lamb cutlets in the sumac and seal off in the hot pan with a little olive oil.

Pop the shuttle chef pot on a hot flame and cook your carrot, celery, leek, garlic and onion for a good 10mins until those vegetables are soft.

Deglaze the vegetable pot with red wine and reduce it by half repeat that 3 times, add your tomatoes, beef stock and bouquet garni bring to the boil add your sealed off lamb and the olives to the pot and place it into the shuttle chef for about 4 hours.

Serve in a nice deep bowl and garnish it with olives, pesto and Persian fetta

#Slow cooked in the 'Shuttle Chef' from Thermal Cookware

Stockton beach seafood hotpot

Ingredients

5 large Fresh king prawns

1 large Fresh squid tubes

1 portion atlantic salmon

100 gr Fresh black mussels

Onion

Fennel

Garlic

Saffron

Bouguet garni

Celery

Fish stock

Leek

Salt, pepper

Method

Dice up all your vegetables into a small dice and then place your pan on a low heat, add olive oil and slowly cook your vegetables with no colour.

Then add your fish stock, saffron and bouguet garni and bring to the boil.

While that is coming to the boil seal off your salmon in a hot pan.

Once the stock has come to the boil place all your seafood into the pot and give a stir add salt and pepper and place into the shuttle chef.

You want to give it about 35-45 mins in the shuttle chef

 

Roasted rubbed pork belly w, spiced pumpkin and snow pea, red onion and mint salad

Ingredients

1kg pork belly skin on

Cinnamon, star anise, sea salt

150gr carrot

150gr celery

150gr brown onion

2 cloves garlic

1 med ginger

Bouquet garni

1.5 L Chicken stock

100ml Soya sauce

15ml Fish sauce

200gr pumpkin

Pinch of Chinese 5 spice

100gr Snow peas

1 med Red onion

½ bunch mint

Olive oil

Salt, pepper

Method

Firstly score the pork belly skin with a sharp knife and the rub in the star anise, cinnamon and sea salt mix into the skin off the pork belly.

Roughly cut up the carrot, celery, onion, ginger and garlic and place it in the camp oven, then the rubbed pork belly on top of that.

Mix the chicken stock, soya sauce and fish sauce together and pour it into the bottom of the camp oven.

Pop the lid on the oven and place it under the hot coals, that will take about 1 ½ hours

While that is cooking dice your pumpkin up into a large cube and sauté that of in a pan until its cooked all the way through, once its cooked dust it with chinese 5 spice and salt and pepper and place to the side.

For the salad slice the snow peas up into match stick length , also the onion and pick your mint leaves , dress it with some olive oil half lime juice and salt, pepper

Once the pork is cook calve a nice size portion of and plate it up as you like.

 

Chocolate Self-Saucing Pudding

Ingredients

• 60g unsalted butter, at room temperature
• 1 tsp vanilla essence
• 1 cup caster sugar
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 cup self-raising flour
• 1/3 cup cocoa powder
• 1 1/2 cups boiling water
• Icing sugar mixture, to decorate
• Cream, to serve

Method

1 Grease a shallow ovenproof dish (6-cup capacity).

2 Place butter, essence and half the sugar in small bowl of electric mixer. Beat until light and fluffy. Add egg. Beat mixture until combined. Stir in milk and combined sifted flour and half the cocoa powder in two batches until smooth. Pour pudding mixture into prepared dish. Sprinkle with remaining sugar and sifted cocoa.

3 Pour boiling water carefully over cocoa mixture in dish.

4 Cook in a moderate oven (180C), for about 40 minutes, or until top is just set when tested. Stand for around 5 minutes before serving.

5 Dust pudding with sifted icing sugar mixture. Serve with cream.

 

Berry Damper

Ingredients (serves 4)

• 450g (3 cups) self-raising flour
• Pinch of salt
• 80g butter, chilled, cubed
• 185ml (3/4 cup) milk
• 500gr mixed berries

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
2. Add the milk to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra milk if the mixture is a little dry. Use your hands to bring the mixture together and add mixed berries.
3. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.