SPAM Bacon Carbonara

Recipe : SPAM Bacon Carbonara

SPAM Bacon Carbonara


Just in case you’re thinking that we store SPAM as a regular staple in our pantry, we don’t, but after the few recipes that we’ve tried, we might have to include it.  Tinned tuna and sardines can get tiresome after a while so when fresh meat isn’t available, SPAM does the trick.  Here is another delicious recipe that we tried out while camping at Somerset on Cape York – super easy and super yummy, we had to add it to our SPAM series.



  • 1 tbs olive oil
  • 1 tin of SPAM with bacon
  • 1-2 tsp minced garlic (depending on how much you love garlic)
  • 1 head of broccoli
  • 1-2 tsp butter
  • 1 packet of quick Carbonara pasta (we used San Remo)
  • Spring onion, pepper and chilli flakes to taste




  • Dice the SPAM and finely chop the broccoli.
  • Heat olive oil in a pot and cook spam, broccoli and garlic together for about 5 minutes or until the SPAM is browning.
  • Add the required water for the Carbonara recipe and bring to the boil.
  • Add the butter and contents of the Carbonara packet. Stir and cook for the required length of time as specified on Carbonara packet.
  • Add chopped spring onion, pepper and chilli flakes to taste, dish out and eat. Serves 3.


This meal was delicious, even as leftovers the next day.  Really tasty.


SPAM Bacon Carbonara


SPAM Turkey Burgers

Recipe : SPAM Turkey Burgers

SPAM Turkey Burgers


We had already tried SPAM ham with cabbage and onions, and liked it, so Juz was keen on another SPAM Recipe – this time, Turkey Burgers!



  • 1 tbs oil
  • 1 can of SPAM turkey breast, cut into four slices.
  • Mustard, mayo, butter or whatever sauces you prefer
  • Spinach, lettuce or whatever greenery you like
  • Cheese slices
  • Bread



  • Cut SPAM Turkey into four slices.  Heat up pan and put slices in for cooking.
  • Once cooked on one side, flip and place a slice of cheese onto the turkey slices.
  • Once the cheese has melted, turkey is ready to be put into bread with whatever fillings you want.


SPAM Turkey Burgers


While it didn’t necessarily taste like turkey, we did notice the meat to be quite salty.  Not that it was a bad thing.  We both enjoyed the turkey burgers (with mustard, mayo, butter and spinach in Dick’s crusty bread) and said we would eat it again.


SPAM Turkey Burgers



Recipe : Pan’bacon’cakes

Hello – Juz here…  Allow me to blow your mind.


A few years ago, I went on a cooking adventure and made a turbaconducken.  Cooking the turbaconducken was so much fun and it was so delicious, it inspired me to create panbaconcakes.




Panbaconcakes are an absolute treat and making them is super easy. They are simply pancakes embedded with bacon.



  1. Cut up bacon into small pieces and cook on BBQ or frypan to your desired crispiness.
  2. Prepare pancake batter (whether you want to make your own from scratch or purchase some shake’n’bake batter – up to you).  We used a maple syrup flavoured pancake mix and put in enough water in so that it was runny but still thick and gooey.
  3. Pour pancake batter onto hot plate/pan and sprinkle with bacon pieces.
  4. Once one side is cooked, flip and cook the other side.
  5. Serve on its own or with a fried egg, maple syrup, slices of cheese or chocolate spread.






Recipe : Damper

Recipe : Damper

Sometimes, making your own bread is much more economical than buying loaves that can go moldy in a few days.  Here is a recipe for plain damper, as well as some flavour suggestions if you want to mix it up a bit…



  • 1 cup of flour
  • 1 tbs butter
  • A pinch of salt
  • 175ml milk OR 175ml water with milk/yoghurt powder




  • Put all the dry ingredients into a bowl.
  • Put the butter in and rub between fingers to make a breadcrumb-looking mixture.
  • Add the liquids and combine.  Knead into a ball of dough – if it’s too wet, add more flour and if it’s too dry, add more liquid.
  • Place dough ball into a small oiled pan and flatten with fist to make a disc shape. Put into a pre-heated dutch oven (with a wire rack inside to prevent the bottom of the pan from burning) for around 15-25 minutes, depending on how hot the oven is.
  • You’ll know it’s done when it’s a nice golden colour and the damper feels puffy instead of squishy.  It’s still going to be moist in the centre – but that’s just how we like it.


Recipe : Damper


Cheese & Bacon DamperMake the plain damper dough and knead in pieces of cheese and diced bacon before baking.



Chocolate DamperMake the plain damper dough and knead in chocolate powder or cacao.  If you want to make Double Chocolate Damper, sprinkle in some choc chips.



Choc Bacon DamperMake the plain damper dough and knead in chocolate powder or cacao with bacon bits.  If you want to make Double Chocolate Bacon Damper, sprinkle in some choc chips.


If you are curious about how much cheese, bacon or chocolate to add, use the Juz scale.  If you like bacon a lot, add lots of bacon.  If you like chocolate a little bit, add a little bit of chocolate, and so on.


Future recipe ideasBanana, Banana Chocolate, Choc Orange, Olive, Hawaiian (ham, cheese and pineapple), Italian (green olives, tomato, basil), Greek (feta, kalamata olive, lamb), Herb & Garlic


Do you have any kooky damper flavours?


Cookie Dough - peanut butter

Recipe : Cookie Dough

This recipe requires one of two things – chronic elbow grease and a sturdy fork to mash and mix the ingredients together, or a food processor, electric or manual, to make light of the hard work.  Dave surprised Juz with a Kitchen King Pro on her birthday last year and this tool works wonders at chopping onions, carrots, making salsa and yummy, healthy desserts like Cookie Dough!


As usual, this recipe is simple, delicious, does not require any added sugar and adaptable to everyone’s tastes.



1 can chickpeas, drained

3 tbs honey, golden syrup or maple syrup.  You can use stevia if you want.

3 tbs peanut butter, smooth or crunchy

1 tsp of vanilla essence

A pinch of baking powder



Combine all the base ingredients and process until smooth like cookie dough.


Chickpeas are a great source of fibre and have been known to increase satiety when they’re included in your diet.  Peanut butter is a good source of protein and heart healthy fat, and is utterly delicious, while natural, unprocessed honey has a variety of health benefits, such as antibacterial and antifungal properties, phytonutrients and antioxidants


Now, you can eat it like this if you want, or you can put it into a pan or muffin tins and bake it.  However, you can increase the flavour sensation with these suggestions.




These can be added during or after the creaming, whatever pleases you.

  • A handful of dried fruit pieces
  • Bailey’s or Kahlua – party time!
  • Choc chips – this is a great option if you plan to bake your dough
  • Cinnamon – a natural sweetener with a range of health benefits, including blood sugar control and super antioxidant powers
  • Crushed biscuit pieces
  • Crushed nut pieces
  • M&M’s
  • Overripe banana – a great way to use up squishy bananas.  This will make the mixture moister and smack you with some potassium and fibre
  • Protein powder – extra flavour and amino acids
  • Raw cacao powder – chocolate cookie dough full of antioxidants, vitamins and minerals


Stir through and enjoy.  You can even spread it on a cracker…


Cookie Dough - om nom nom!


Tutti Frutti & Mocha Overnight Oats

Recipe : Overnight Oats

This is a super easy breakfast if you are organised enough to prepare it the night before. Perfect for camping and early mornings, it’s simply a matter of eat and go.  Enjoy your breakfast on a secluded beach or on a mountain top.  The hardest part about this breakfast is deciding what delicious things you want in it.


Preparation is easier while the sun is up.



Get a container and insert the following base ingredients:

  • 30-50 grams of dry rolled oats
  • 50-100  grams of Greek yoghurt
  • About 50ml of milk, almond milk or water – depends on how thick or runny you want it.


The next ingredients are totally up to you!


Flavour Enhancers

Honey, blueberries, apple and cinnamon, banana, peanut butter, raspberries and citrus rind, raw cacao powder, nuts, coffee, your favourite protein powder, dried fruits, etc.



Desiccated coconut, psyllium husks, chia seeds.


Once you’ve finished adding ingredients, put the lid on the container and give it a good shake to mix everything up.  Put it in the fridge overnight and the oats and thickeners will absorb the water and turn your creation into a delicious oatmeal pudding.



Looking for some ideas?  Here are some I prepared earlier…



Chocolate protein powder/cacao powder



Coco Loco

Chocolate protein powder/cacao powder



Ah Nuts!

Peanut butter

Crushed nuts



Tutti Fruitti

Vanilla protein powder/ vanilla essence

Fruits of your choice – berry mixture, strawberry & banana, apple cinnamon, raspberry with lemon rind, etc.



Meat biscuits in a laco with sweet potato

Recipe : Meat Biscuits

If you want that meaty protein hit without spending $20 a kilo on tinned tuna or chicken, try meat biscuits!  Mince meat at the supermarket costs between $6 and $12 a kilo, with the regular, fatty meats being cheaper than the heart smart stuff, and if you can score mince on special, then you’re winning.


Each meat biscuit has about 10g of protein and sits between 90-130 calories, depending on which meat you use (poultry biscuits contain less fat).  They’re delicious, store easily in a container in the fridge and they last for a few days.  Versatility is through the roof – put them into sandwiches and wraps, crumble them into a salad, or make a meat biscuit burger by putting cheese, cucumber and sauce between two biscuits.  Eating them on their own is a great snack too.



The recipe is too easy… are you ready for this?  One batch makes 20 meat biscuits and they are easily prepared on an electric BBQ or pan over the stove.



  • 1kg minced meat – lamb, beef, chicken, pork, your choice
  • 2-3 eggs
  • Salt & pepper to taste




  • Cumin
  • Coriander
  • Turmeric
  • Cayenne pepper (optional)
  • Garlic
  • Cinnamon



  • Spring onion
  • Garlic
  • Ginger
  • Soy sauce
  • Cumin
  • Coriander



  • Herb mix
  • Onion
  • Tomato paste
  • Parmesan cheese


Herb & Garlic

  • A mixture of herbs, fresh or dried.  Thyme or rosemary work well, or Italian herb mix
  • 1-2 tsp minced garlic



  • Bacon
  • Extra egg
  • Tomato paste (optional)
  • Cheese (optional)


All you gotta do is portion them out on the BBQ and cook away. DELISH!


Rice Fruit Slice

Recipe : Rice Fruit Slice


Rice Fruit Slice



Got milk?  Nearly passed it’s Use By date?


Make Rice Fruit Slice!  it’s cheap and easy yet delicious and without any added sugar.  Here’s the recipe – give it a crack.



Rice Fruit Slice 2


  • 2 cups arborio rice
  • 4 cups milk
  • hot water on standby
  • 1 tbs butter
  • 5-8 tbs mixed dried fruit
  • 5 shakes of cinnamon
  • 2 shakes of nutmeg
  • 2 tbs vanilla essence
  • honey to taste (optional)



  1. Put the rice and 3 cups of milk into a saucepan and bring to the boil.
  2. Turn down the heat and simmer until the milk has been absorbed.  Add the final cup of milk with the butter, dried fruit, vanilla, cinnamon and nutmeg.
  3. Wait until the milk has been absorbed before testing the rice – if it’s not done, keep adding 100ml of water at a time until the rice is soft.
  4. Pour into a dish and allow to cool before you put it into the fridge to set.
  5. Once it’s cold and set, slice into cubes and serve with whatever tickles your fancy – ice cream, coconut milk, Brandy cream or honey. You can even eat it as it is for a quick snack.


The beauty of this dish is that it’s versatile.  If you don’t want to use dried fruit and spices, just make the rice pudding plain and stir in whatever you want – fresh strawberries with banana, stewed apple with cinnamon, crushed chocolate biscuits, nut butter and cacao, Bailey’s and ice cream, mango and coconut – USE YOUR IMAGINATION!


The ingredients - lamb liver, zucchini, ham and onion...

Recipe : Lambs Fry

Hi everyone – Juz here.


Dave and I were walking along the beach in Port Elliot the other day, talking about the price of meat.  To get a tin of tuna or chicken that can be stored for weeks, it costs about $25-30 a kilo.  These items are great if you’re travelling around and don’t have access to fresh meat but in the long run, it’s much more economical to use fresh meat.  For example, chicken thigh fillets are about $10 a kilo, pork chops can be on special at about $13 a kilo, basa fillets are as low as $8 a kilo and mince meats range between $6-12 a kilo.


However, while we were in the supermarket I spotted lambs liver at $6 a kilo.  Offal, or organ meat, while isn’t the best tasting stuff around, has an enormous amount of vitamins and minerals to benefit the body.


Lamb liver contains almost three times more iron than normal red meat so it’s excellent for advanced oxygen distribution.  Liver also contains copper to help your body utilise the iron, calcium for strong bones, zinc for immunity, and selenium for thyroid and joint health, protein for tissue growth and repair, B vitamins for cell metabolism and tonnes of anti-inflammatory vitamin A, just to mention a few. Yes – it has a bit more cholesterol in it than what you need, but I reckon it’s worth having it every once in a while for a good iron hit.


Anyway, I bought half a kilo of lambs fry with the intention of cooking it that night.  I did a bit of research and found that it goes best with onion, herbs like sage, and delicious bacon.  With a bit of ingenuity and improvisation, here is my first attempt ever at cooking liver.


Lambs Fry with Onion & Ham


  • about 500g of lamb liver
  • three onions, sliced
  • ham – I would have preferred bacon but we had some Christmas ham left over and it would be stupid to put it to waste.
  • 1 tsp of minced garlic
  • olive oil
  • butter – keep the tub by your side
  • salt and pepper
  • corn flour
  • balsamic vinegar
  • about 100ml of stock
  • zucchini cut into ribbons


The ingredients - lamb liver, zucchini, ham and onion...



  1. Cut the liver up into slices, coat with corn flour and salt.  I also added some Italian herbs – because I wanted to.  Put the mixture aside.
  2. Heat up a deep pan or your camp oven to a nice and easy temperature because you’re going to want to caramelise your onions first.  Mix in about a tablespoon or two of olive oil with your onions and soften them.  This part takes time and patience.
  3. Once they’re soft, add a tablespoon of butter, a bit of salt and pepper, and a splash of balsamic.  Allow the onions to get really soft before adding the garlic and ham and turning up the heat a bit so they can fry up.
  4. Stir the onion, garlic and ham until the ham is done.  Put this mixture aside.
  5. Keep the pan hot and add your livers, cooking them on one side before flipping them over and covering them with the onion mixture.  Add butter if required.
  6. Add the stock and the zucchini ribbons on top and put a lid on it so the steam from the stock can soften the zucchini.
  7. Stir everything through and once the stock as reduced to a nice sauce, serve it up.  Perhaps you’d like to put a dollop of sour cream or a sprinkle of Parmesan cheese on top – up to you.



It didn’t taste bad…  In fact, it tasted awesome with the butter and the ham and the caramelised onions.  The issue was the texture – if you overcook the liver, it’ll get tough.  I accidentally put in too much stock and in the process of reducing the liquid, the liver got tough.  Other than that, it was yum and Dave ended up going for seconds.



Things I will do differently next time… and yes, there will be a next time!

  • Cut the liver into smaller pieces
  • Have a creamy, cheesy topping to dollop on top – like sour cream or Parmesan cheese
  • Add more ham, or bacon…