May 14, 2025

Waste Less, Feast More: Darren Robertson’s Ultimate Campsite Recipes

Categories: Meal Inspo Unwaste Guides

Say g’day to legendary Great Unwaster, Darren – a well-seasoned chef in the kitchen and campsite!

As a professional chef, seeing perfectly cooked food and top-quality ingredients being wasted, inspires him to use a bit of creative thinking when it came to leftover meals and ingredients.

Born from a love of adventure and a passion for flavour, chef Darren Robertson has created a set of campsite recipes that are big on taste and low on waste.

Tested on the road and perfected by Darren himself, these simple, low-waste meals prove that cutting food waste is just as achievable on a camp stove as it is in a professional kitchen.

On the menu? Clever recipes that give new life to leftover carbs, veggies, and proteins — helping you keep your shopping list short and storage needs simple.

On the menu

BBQ Dutch Oven Frittata

Mushroom Congee

Cheese & Onion Potatoes

Burnt Banana Porridge

 

BBQ Dutch Oven Frittata with Sausage, Bacon, and Veggies

Prep

10 min

Cook

40 min

Serves

6

I don’t think I’ve been on a camping trip and not had a frittata at some point.

It’s a fantastic way to use up cooked vegetables of meats. Works well with peppers, mushrooms and greens too.

A great dish over a camp fire, Dutch oven style or cook cooked in an oven at home.  If you don’t have a Dutch oven lid, use a little foil to cover (without the extra coals).

Ingredients

8 eggs
200ml milk
2 cooked sausages, roughly chopped
4 rashers bacon, sliced
6 cooked new potatoes, cut into chunks
1 red onion, thinly sliced
1 zucchini, thinly sliced
80g grated cheddar
Olive oil
Lemon wedge, for serving
Grated parmesan, for serving

Method

  1. Whisk the eggs and milk together, season with salt and pepper, and set aside.
  2. Heat a splash of olive oil in a Dutch oven or heavy-based frying pan over medium heat on your BBQ. Add the sliced bacon, cook until golden, then toss in the red onion and cook until softened. Add the zucchini and cook for a few more minutes until tender.
  3. Stir through the chopped sausages and cooked potatoes, just to warm them through. Remove from the heat, then fold this mixture through the beaten eggs along with the cheddar.
  4. Return everything to the frying pan, spreading evenly. Pop on a Dutch oven lid and cook over low heat for 20-25 minutes, or until the frittata is just set in the middle.
  5. Finish with a drizzle of olive oil, a squeeze of lemon, and a good grating of parmesan before serving.
 

Mushroom Congee with Boiled Egg, Green Shallots, and Sesame

Prep

10 min

Cook

35 min

Serves

4

A lovely way to use up leftover rice from the night before. Use stock if you have it for extra flavour, otherwise the mushrooms are a nice little umami hit.

This is also a great dish to use up other ingredients too. Corn, fresh or tinned, chicken, ham, cooked pumpkin or broccoli.

Ingredients

300g cooked rice (preferably leftover)
1 litre water
200g mushrooms, sliced (shiitake, button, or mixed)
1 garlic clove, minced
1 thumb-sized piece of ginger, grated
2 tbsp soy sauce
4 eggs
2 green shallots, finely sliced
2 tbsp toasted sesame seeds
Salt and pepper

Optional extra: chilli oil

Method

  1. Place the cooked rice and water in a pot over medium heat. Bring to a simmer, stirring occasionally, for 20-25 minutes until the rice breaks down and the mixture thickens into a porridge-like consistency. Add more water if needed.
  2. Meanwhile, heat a splash of oil in a pan, sauté the garlic, ginger, and mushrooms until golden and softened. Stir the mushrooms into the congee along with the soy sauce. Season to taste.
  3. Boil the eggs for 6-7 minutes, cool slightly, then peel.
  4. Ladle the congee into bowls, top with halved boiled eggs, sliced green shallots, toasted sesame seeds, and a drizzle of chilli oil.
 

Cheese and Onion Potatoes with Spent Lemon

Prep

10 min

Cook

50 min

Serves

2

A very moreish snack or side dish. Minimal fuss with loads of flavour. I leave the skins on the onions, the garlic cloves whole and if you do have any squeezed lemon, add that too as it plays a role in steaming and scenting the potatoes.

Of course add cooked sausage, shredded chicken or back to this for a complete meal. It’s also ideal for using up the last of that cheese, and even any wilted herbs you may have.

Ingredients

500g new potatoes, halved
1 small brown onion, cut into wedges
4 garlic cloves, smashed
Half a spent lemon
1 sprig rosemary
1 tbsp butter
1 tbsp olive oil
Salt and pepper
Lemon wedge, for serving
Grated parmesan or cheddar, for serving

Method

  1. Tear off a sheet of baking paper and place it over two sheets of foil. Pile the potatoes, onion, garlic, rosemary, and spent lemon in the centre. Drizzle over the olive oil, dot with butter, and season well with salt and pepper.
  2. Fold the paper and foil around the veg to create a sealed parcel. Place on a BBQ over medium heat, in a Dutch over or in a preheated oven at 200°C for 30-40 minutes, or until the potatoes are tender.
  3. Let it sit for a few minutes before carefully unwrapping. Serve straight from the paper parcel. Top with grated cheese and lemon.
 

Burnt Banana Porridge with Honey and Almonds

Prep

5 min

Cook

20 min

Serves

4

I roast the bananas for this which is a great way to use up fruit that’s a little battered and bruised. The bananas will blacken on the outside but the banana flesh will be sweeter and slightly smoky, lovely folded through a campfire Porridge or a Bircher with yogurt on hotter days.

Char grilling or roasting apples pears or stone fruit works well too.

Ingredients

180g rolled oats
800ml milk (or water, or a mix)
4 bananas
4 tbsp honey, plus extra to serve
4 tbsp toasted almonds, roughly chopped
1 tbsp butter or ghee
Pinch of salt

Method

  1. Combine the oats, milk, and a pinch of salt in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, for about 7-10 minutes until thick and creamy.
  2. Pop the bananas onto a bbq or smouldering coals for a couple of minutes each side, until they blacken and start to split. Remove from heat, leave to cool.
  3. Scoop out the banana and fold through the porridge with a little butter or ghee.
  4. Spoon into bowls, top an honey, and scatter over the toasted almonds.

Optional: Add a splash more milk or yogurt to loosen if needed.

Like Darren, master the simple habits, such as planning out your shopping list and meals before going camping, and you too can create some delicious, kitchen-to-campsite friendly recipes.

Which one will you try first?!