The Person Behind the Pot

About the Guide

Every expedition needs a leader. Here is the story behind Basecamp and the person who keeps the fire burning.

The Guide
Trail Guide • Head Cook • Sydney, AU
150+
Recipes
12
Years
40+
Campsites
6
Countries
The Story

Cooking Without Walls

Basecamp started at an actual basecamp. Somewhere in the Victorian High Country, hunched over a cast-iron pot balanced on river stones, I realised that the best meals of my life were never eaten at a table. They were eaten sitting on logs, with smoke in my eyes and dirt under my nails.

I have spent over a decade cooking professionally and recreationally — from commercial kitchens in Sydney to makeshift camp setups in Tasmania, the Kimberley, and New Zealand's South Island. Every recipe on this site has been tested outdoors at least once. If it does not work on a single-burner camp stove or over coals, it does not make the cut.

That said, most of these recipes translate beautifully to a home kitchen. The outdoor context is the inspiration, but the flavours are universal. Whether you are planning a weekend expedition or just cooking dinner on a Tuesday, these dishes are designed to be practical, flavourful, and unfussy.

Basecamp is not about elaborate techniques or expensive equipment. It is about understanding ingredients, respecting the process, and sharing the result with people you enjoy being around. The trail is better with good food.

Trail Tested
Every recipe has been cooked outdoors. If it cannot survive camp conditions, it does not belong here.
Honestly Simple
No unnecessary complexity. Clear instructions, accessible ingredients, real results.
Built to Share
Food is better with company. These recipes are designed for groups, gatherings, and expeditions.
Locally Sourced
Australian ingredients and flavours wherever possible. Supporting local producers and seasonal eating.
Get in Touch

Send a Signal

Got a recipe request, a trail tip, or just want to share a camp cooking story? Drop me a line. I read every message — even if the reception is patchy out here.

Email
hello@basecamp.recipes
Base of Operations
Sydney, New South Wales, Australia
Response Time
Within 48 hours (weather permitting)
Transmission Form
Common Queries

Field Guide FAQ

Absolutely. Every recipe on Basecamp works in a standard home kitchen. The outdoor context is the inspiration, not a requirement. Oven temperatures, stovetop methods, and timing all translate directly. Think of the outdoor angle as the origin story, not the instruction manual.
At minimum: a good cast-iron skillet, a heavy-based pot with a lid, a sharp knife, and a reliable heat source (camp stove or fire). Most of our recipes can be made with just these four items. We mark each recipe with its gear requirements so you can plan accordingly.
New dispatches go out roughly every fortnight. Every recipe needs to be tested multiple times — once in the field, once at home, and once more for documentation. Quality over quantity. Subscribe to the newsletter to get notified the moment a new recipe drops.
Yes! We love hearing from the community. Use the contact form above or email hello@basecamp.recipes with your recipe, a photo if you have one, and the story behind it. If it passes our trail-testing process, we will feature it on the site with full credit to you.
We include full nutrition information and ingredient lists for every recipe. While we do not specifically categorise by dietary requirement yet, many recipes are naturally gluten-free, dairy-free, or vegetarian-friendly. We note modifications where applicable, and you can always reach out for substitution advice.
Trail rating is our difficulty scale from 1 to 5. A rating of 1 means the recipe is dead simple — minimal skill, minimal equipment. A rating of 5 means it requires significant time, technique, or specialised equipment. Most recipes sit between 2 and 4. We rate based on actual cooking difficulty, not ingredient availability.