(water running)
(leaves crackling)
(wood cracking)
(metal tapping)
- Lot's of onion.
(laughing)
But it's alright.
It's good.
(laughing)
Onion, capsican, potato, and carrots.
That is the ingredients.
- [Grayson] Onion, capsicum, potato, and carrot.
- Then vinegar,
oil, and soy sauce.
- [Grayson] Soy sauce.
- The most is tomato sauce.
- [Grayson] So one of the crucial ingredients
is a bit of this tomato sauce.
We're just using Napolitana,
Italian-style sauce.
- And then this.
- Dried peas, yeah?
- Dried peas.
- [Grayson] There's the vegetables all cut up.
Give you an idea of the quantity sizes.
Slicing up little hot dogs.
There's the 360 grams of chicken,
so we'll start cooking that shortly.
(metal clanging)
Cook that now, sweety?
- After we put the onion,
you need to put a little bit vinegar.
- [Grayson] Little bit of vinegar.
- I think it's one cap.
- Only one cap?
- [Christina] Only one caps.
- [Grayson] Maybe two.
- [Christina] For tasty, very tasty.
And then, soy sauce,
only one cap.
(metal clanging)
- [Grayson] Just a tiny drop of soy sauce.
It's probably 10 mil.
Oh, yeah, smells beautiful.
Look at that, get the camera in there, fellows.
The GoPro is fogging up.
- Sausage, hot dog.
- [Grayson] Sausage is going in,
little hot dogs.
- Sausage, hot dog.
And then we're putting a little bit water.
- [Grayson] Bit of water
so it doesn't stick to the bottom, yeah.
(metal clattering)
There's our boiling water.
(tray flapping)
(fire crackling)
(tray flapping)
Oh my god, it smells so good.
All those ingredients mixing in,
now the vegetables going in.
- [Christina] No, it's only the capsicum.
- [Grayson] Only the capsicum, sweety?
- The last, after we put the tomato boiling,
and then the last is the carrots and potatoes.
- [Grayson] Sweety, you sure everything will fit
inside the cooking pot?
- I think so.
- [Grayson] It's a big pot.
Cutting open the Napolitana sauce, sweety?
- Yeah, and then put it in.
- [Grayson] Into the mix,
beautiful, oh yeah.
Look at that, simmering away over the fire.
Beautiful.
Truly gourmet cooking out here, campers,
bush style.
Look at all those ingredients.
Look at all those little bits of sausage in there.
Oh, and the green of the capsicum,
oh, it's beautiful.
Look at it. (laughing)
Beautiful.
Campfire's just getting a little bit
too hot over here,
so the trick is just move the pot
over to the side
where it's not as hot,
and if you want your cook set
to get even warmer,
just put it in the middle of the fire.
- Peas.
- [Grayson] So, how many peas, sweety?
- [Christina] Dried peas.
- Just a tiny little bit.
It's probably 10 grams of hydrated peas in there.
You know we like to add hydrated peas
into a lot of our recipes.
- [Christina] And then cubes.
- [Grayson] And one large stock cube,
that's a ten gram sized stock cube.
That will really add
a lot of flavor as well.
There's the stock cube,
which will dissolve into the mix immediately.
Pot's completely full, sweety.
Can't fit anymore in there.
- [Christina] No, it's not.
It's not like a very fit.
You can put the lots in.
- [Christina] Bit more?
- Yeah, just trust in me.
Trust me.
- Intentionally, I've got the tarp
just over the fire, over the wood.
We don't want the campfire to get wet
if it does rain.
- All?
- Yeah.
We're cooking our rice in the titanium pot,
and one problem with titanium and cooking rice
is the rice will stick to the bottom,
so we just always put a couple
of caps of oil in there, or at least one cap.
Titanium heats up slightly differently
to aluminium.
You end up with a hot spot at the bottom of the pot,
whereas aluminium will heat up
more consistently throughout the entire pot.
Quick look at that afritada.
Oh, look at that, campers.
Look at that, beautiful.
Absolutely beautiful.
Oh my god, I wish this camera had Smell-O-Vision, guys.
Oh, yeah.
More water, sweety?
There's the rice.
Hopefully the camera's picking it up.
You can see down in the bottom there,
we've got one of our aluminium baking trays.
Just helps to keep the fire burning consistently,
and also keeps it smoke free
'cause the ground underneath the fire
is slightly damp
'cause we have had heavy rain here,
record rainfall for this month of the year
in this part of Australia.
So just a bit of extra work to keep everything dry,
including the old wood drying system
that we put together over the fire,
bit of natural cordage holding it in place,
just wrapping strands of grass
around the joint repeatedly.
So that's enough to hold probably
one or two kilos of wood over the fire
as we dry it out.
Hi there, just wanted to give a quick demo
on how I made this natural cordage.
So just blades of grass off the ground,
not particularly strong at all,
but if I wrap enough of it around the joint,
just wrap it around
couple of times.
Just tie a very gentle square knot.
I don't wanna pull that knot too tight
'cause it'll break the grass.
Once again, around the other side,
just wrapping it
couple of times around.
So obviously, one blade of grass
is not particularly strong, but if I use enough of it,
it actually does become quite strong,
strong enough to hold the wood, that is,
on our drying system.
And we could always have multiple levels
of wood drying going on here.
Trick is just don't pull the square knot too tight.
Otherwise, the grass will break.
Just show you over here where I plucked the grass from,
so just a bit of native grass
sticking out of the ground here.
As you can see,
there's some old dead grass,
but it's these long green strands
that are strong enough to make basic cordage.
Hey, sweety.
Just using a bit of boiling water from the fire
to sterilize our plates
that we'll be eating out of.
Good work, sweety.
- Yeah, ready.
- [Grayson] Ready to dish up.
- Dish up dinner.
Oh my goodness.
- [Grayson] Oh, look at that.
Look at the afritada.
Oh, yeah, look at all those ingredients going in.
Potatoes, and the carrots,
and the little bits of sausage.
Oh, the chicken, (laughing)
and the sauce, beautiful.
Is that me?
- Yeah.
- [Grayson] That's me.
Oh yeah yeah
(laughing)
- Cleaning the pots.
- [Grayson] How much water we got left, sweety?
- Half.
(water sloshing)
- Regarding our cook set and cleaning system,
we always keep the smallest piece of the cook set
just hanging on a rope,
so that makes it easier
to just pluck it out of
the stand up bucket.
(metal clattering)
(water sloshing)
- [Christina] Done.
(gentle electronic music)