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Cast Iron Frittata



  • 8 eggs

  • ½ cup milk

  • sea salt to taste

  • freshly ground pepper to taste

  • 2 tablespoons olive oil, divided

  • 1 shallot, sliced thin

  • 1 punnet cherry tomatoes, halved

  • ¼ cup basil, chopped

  • ½ cup shredded swiss cheese


  1. Prepare a campfire for cooking.

  2. In a medium bowl, beat together the eggs, milk, salt & pepper until thoroughly blended. Set aside.

  3. Heat 1 tablespoon oil in cast iron over medium heat. Add the shallot and sauté until soft and beginning to brown, 7-10 minutes.

  4. Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few hot coals across the lid.

  5. Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heat proof gloves or a lid lifter to remove the lid).

  6. Serve with additional cheese and basil and enjoy!


Campfire (or stove) Shakshuka



  • 1 tablespoon olive oil

  • 1 red capsicum, seeded and sliced

  • 1 mild green chili, seeded and sliced

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 2 tsp paprika

  • 1 tsp cumin

  • 1 can diced tomatoes

  • 2 eggs

  • 1/4 cup feta cheese

  • parsley, chopped

  • salt and pepper


  1. Heat oil in your pot over medium heat. Once hot, add the chili, capsicum and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.

  2. Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.

  3. Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your preferred consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.

  4. Season to taste. Serve immediately with feta cheese, chopped parsley, and a few slices of crusty bread.


Campfire Grilled Loaded Potatoes



  • cooking spray

  • 4 large potatoes cut into small one pieces

  • 4 tablespoons butter

  • 4 slices of lightly cooked bacon chopped

  • chopped green onion

  • 1 cup shredded cheddar cheese

  • 1 cup sour cream

  • Salt and pepper to taste




  1. Spray the inside of four large sheets of alfoil. Form the “boats”

  2. Divide the potatoes, butter and bacon into 4 and place in the middle of each sheet, sprinkle the seasoning salt over the top; fold the alfoil to enclose.

  3. Cook on the grill of a campfire, until the potatoes are tender. Shake and turn the tinfoil packet every few minutes to avoid burning.

  4. Remove the packet from the heat and open carefully.

  5. Portion out the potatoes onto plates OR leave them into the packages, like we do. No dishes!

  6. Top with the (divided into 4) onion, cheese, sour cream and salt/pepper.

  7. Enjoy!


Cast iron frypan stuffed capsicums 


  • 8 large capsicums

  • ¾ cup rice

  • 1 TBS olive oil

  • 1 onion, diced 

  • 2 garlic cloves, diced

  • ½ kg minced beef (or other preferred mince)

  • 1 can of diced tomatoes 

  • Italian herbs mix

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • ½ cup shredded parmesan cheese

  • 1 ½ cups shredded mozzarella cheese




  1. First off light up the logs in the fire pit.

  2. Place 3/4 cup of rice in a glass bowl (provided by WLC), add 1½ cups of boiling water, microwave for 12 mins on high uncovered. At the end remove the bowl and cover with a lid for 15 mins.

  3. Cut tops off the capsicums, remove stem and dice remaining pieces of bell pepper. Reserve.

  4. Remove seeds and membranes from peppers.

  5. Place peppers in cast iron frypan (provided by WLC), cut side up, and make sure the tops of the peppers are below the rim of the frypan. Remove hollowed peppers and reserve.

  6. Heat cast iron frypan over medium high heat and add olive oil. When oil is hot add diced onions and bell pepper. Cook until vegetables are softened about 5-8 minutes.

  7. Stir in garlic and sauté for an additional minute.

  8. Add minced beef and continue cooking and breaking down meat until crumbly in texture and cooked through.

  9. Stir in dried herbs, salt & pepper.

  10. Stir in canned tomatoes and remove from heat.

  11. Add meat mixture to the cooked rice mixture and mix completely.

  12. Quickly rinse and wipe down the cast iron frypan.

  13. Place hollowed out peppers, cut side up, inside frypan and fill up each pepper with meat mixture.

  14. Top each stuffed pepper with shredded parmesan cheese, finishing with a generous helping of shredded mozzarella cheese.

  15. Place lid on cast iron pan and transfer to the hot coals in the fire pit.

  16. Bake until cheese is browned, approximately 45 minutes.

Campfire grilled hot dogs



  • Sausages of your preference

  • 1 red capsicum, deseeded , cut into large squares

  • 1 red onion, peeled and quartered

  • 1 punnet button mushrooms

  • Salad leaves

  • 1 TBS mustard

  • 2 TBS BBQ onion relish

  • Hot dog rolls

  • Ketchup


  1. First off light up the logs in the fire pit.

  2. Cut sausages into 3-4 cm pieces

  3. Skewer the sausage pieces evenly with the red onion, mushrooms and red capsicum. One after another. (Skewers are provided by WLC) 

  4. Grill your skewers over the heat from the firepit

  5. Serve in the hotdog bun with mustard, ketchup and chopped salad leaves.


Campfire Nachos



  • 1 TBS neutral flavored oil

  • 250 gm tortilla chips

  • 1 jar of Old El Paco tomato sauce, or equivalent

  • 1 cup shredded Mexican cheese blend

  • 1 can black beans, drained

  • 1 large avocado, cubed

  • 4-5 green onions, sliced

  • handful of fresh coriander, chopped

  • 1 small lime, cut into wedges


  1. Lightly oil the bottom of a cast iron frypan (provided by WLC), to prevent the nachos from sticking.

  2. For the first layer, evenly spread ⅓ of the chips into the cast iron frypan, topped with ¼ jar of Old El Paso, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and coriander. Repeat for the second layer.

  3. For the third and final layer, use the remaining ⅓ portion of chips, ½ jar of Old El Paso, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and coriander.

  4. Cover the frypan and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.


One pan Chili Mac



  • 1 TBS oil

  • 1 onion, diced

  • 250 gm of minced beef

  • 2 TBS tomato paste

  • 2 TBS chili powder

  • 1 TBS cumin

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • 2 cloves garlic, minced

  • 250 gm of elbow pasta

  • 1 can kidney beans, drained

  • 1 ½ cups beef broth

  • ½ cup shredded cheddar cheese

  • To serve: minced red onion, jalapeno, chopped green onion 


  1. In a cast iron frypan (provided by WLC), heat the oil over medium heat placed on a metal grill over your firepit. Add the onion and sauté until translucent, 3-5 minutes.

  2. Add the minced beef, tomato paste, chili powder, cumin, smoked paprika, and salt. Using your spoon or spatula, break apart the meat and stir to coat with the tomato paste and spices. Once browned, add the garlic and sauté for 30-60 seconds.

  3. Add the pasta, kidney beans, and broth and stir. Cover with the lid and cook for 9-10 minutes (unless the pasta packaging denotes a different cooking time).

  4. Remove the lid and stir in the cheese. Serve with your favourite chili toppings.

Campfire choc chip and marshmallow Banana Boats 



  • 4 bananas

  • ½ cup chocolate chips

  • ½ cup miniature marshmallows



  1. Cut 4 (30 cm) sheets of foil.

  2. Make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket.

  3. Fill each banana with 2 tablespoons chocolate chips and 2 tablespoons marshmallows.

  4. Wrap each banana in foil, making sure that foil opening is on top. Using tongs, set wrapped bananas in coals of campfire; cook 8 to 10 minutes. Carefully remove from fire; peel back foil and enjoy!

Campfire (or stove) French Toast 



  • 250 gm loaf bread

  • 3 eggs

  • 1 cup milk

  • 2 TBS sugar, plus more for sprinkling

  • 1 tsp cinnamon

  • 1 tsp vanilla extract, optional

  • ¼ tspnutmeg, optional

  • 4 TBS butter for pan

  • Honey & berries to top


  1. Cut the bread into 2.5 cm thick slices.

  2. Beat the eggs first, in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, nutmeg, vanilla, and sugar, stirring together until thoroughly mixed.

  3. Heat 4 TBS butter in a skillet over medium heat.

  4. Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.

  5. Repeat with the rest of the bread, adding more butter to the skillet as needed.

  6. Serve with honey, fresh fruit, and a cup of hot coffee. Enjoy!



wild camp fire cooking ideas 

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