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Term
Dutch oven
A Dutch oven is a thick pot with a tight lid, usually made of cast iron. It’s great for cooking outdoors because it holds heat well, so your food cooks evenly even over a fire.
Term
tourer
Here “tourer” just means you’re set up for traveling and long trips. The point is that when you’re on the road, it’s easier to use dried spices instead of fresh ingredients.
Car
Poutrol
They’re talking about a Nissan Patrol 4x4. In this case it’s a 2003 model, and it’s the kind of vehicle people use for long trips and camping because it’s tough and made for rough roads.
Term
fifth gear
“Fifth gear” is one of the higher gears in a multi-gear transmission. Higher gears usually mean lower engine revs, so if you can stay in fifth while climbing, the engine is pulling strongly. If you can’t, you have to drop to a lower gear.
Car
Jadon's V8 Landy, the 76
They’re talking about a Land Cruiser 76-series with a V8 engine. The V8 helps the truck pull up hills without having to downshift as much. In this story, it’s the easier climber compared to the other vehicle.
Term
third gear
“Third gear” is a lower gear that helps the vehicle pull harder, especially uphill. When you drop to third, the engine revs typically rise, giving you more “push” to keep climbing. They’re saying the Patrol needs that extra help on hills.
Term
3,000 revs
“Revs” are how fast the engine is spinning (RPM). They’re saying they need to keep the engine up around 3,000 rpm to get enough power to climb. If you don’t, the vehicle can feel like it’s struggling.
Concept
lose all momentum
They mean the vehicle slows down fast on the hill. If the engine can’t keep pulling, you can’t maintain your speed, so you have to work harder to get moving again. It’s basically “falling behind” on the climb.
Term
rooftop tent
A rooftop tent is a tent that sits on top of your car or 4x4. Instead of sleeping on the ground, you open it up and sleep up on the roof.
Term
swag
A swag is a rolled-up camping bed you unroll when you stop. It’s a basic way to sleep outdoors, usually simpler than a rooftop tent.
Place
Broom
Broom is mentioned as a place you’d go on a big trip. The point is that the route and camping style affect whether a rooftop tent is worth it.
Term
roof rack
A roof rack is the bars or mounting system on top of a car. People use it to carry things like luggage or a rooftop tent.
Term
Jerry cans
Jerry cans are small, portable containers for fuel. Off-road travelers use them to bring extra gas or diesel in case they need it later.
Term
dual battery
A dual battery setup means your vehicle has a second battery besides the one used to start the engine. It helps run camping gear (like lights or a fridge) without risking the car won’t start.
Concept
underpowered
“Underpowered” here means the vehicle doesn’t have a lot of engine strength. The point is that it can still handle the trip if you drive smart and use the right setup for traction.
Term
PSI
PSI is the measurement of how much air pressure is in your tires. For dirt or rough trails, people often lower tire pressure for more grip, then put it back up later.
Car
Nissan Xtrails
The Nissan X-Trail is an SUV made for regular driving, and some versions can drive on rougher or slippery surfaces. People use it for trips like camping because it has space for luggage and can handle dirt or uneven roads better than a basic car. In the podcast, it’s mentioned because they noticed X-Trails parked up at a campsite.
LIVE
Alright, welcome back to the Forward Drive podcast, Power by Tye Power.
We're going to get around to Rain Tamer off the bat because I don't want to forget them,
of course.
We're going to get into a Rain Tamer tip of the week with our special guest pretty soon.
But, Jaden, I'm going to let you introduce our friend here because we are, like, this
is a real treat.
So, quickly we're at Cobbler's Pool, so it's a well-known spot, there's a train line
right there, it's nothing special but we couldn't really get into where we wanted to get into
today.
So, which was weird, it was all gated up, again, me just finding places I'm not meant
to be.
But, we found another spot to have a cook-up, mate, introduce who we've got next to us.
Alright, here we go.
This is one of my best mates, Nathan Sawyer.
He is an unreal bloke, one of the all-time cooks, loves his food, gets around it all
the time.
Every time we go camping with him, oh, look at that bloopy.
Wow.
Hello.
Wow.
Every time I go camping with Nathan, he rolls out an absolute feast.
It's exciting, mate.
It is, and you can see what we've got in front of us here, like, he's prepared it all, he's
done very well.
Well, he just rolled us through what he's got going on in front of us, but welcome
to the podcast, Nathan.
Thank you for having me.
Cheers.
That was a long wind.
Very kind words.
I took a bit too much time to get to our guests, but this is a real treat, and I second everything
that Jaden says.
You are a legend, and apparently you're an unreal cook.
It's all your story, so we're going to dive into it, but we're hungry, so we want to eat,
and you brought entree for us today, so explain to us before we'll go into you, we'll get
into you and ask you all about what you do after we eat our entree, but what have we
got going on here?
Just basically a really basic and simple, hopefully, pork mince taco.
We've thrown some Asian spices and herbs, etc. through it, which we've, I think, can
talk through a bit later on with the recipe and things.
Just on the side, we've got some cucumber, carrots, cabbage, just fresh crunch, nice
sauce, coriander and chilli to garnish, but basically just going to try and make something
very similar to the viral Big Mac tacos, except...
You're putting a spin on it, aren't you?
A little soy spin.
I mean, it's nothing too crazy, but hopefully it goes well, and it's meant to be really
easy.
So this is all done off a single butane burner, which you get from Bunnings for about $25,
$6 for a four pack of butane bottles, any type of pan you've got, if you've got stainless
steel, use that, if you've got nonstick, use that as well.
Really easy to do.
You don't have to do it camping either.
You can take it out to the foreshore, just do the family down at the park, so it's a
really easy, accessible thing to do that you can share a meal with.
Beautiful.
And you've prepped all of this before you came out here?
Yes, you can.
Yeah, so I'd prefer to do it here, but time crunches and things.
We decided we'd better just try and get it all done before, so it's just smooth sailing.
But yeah, you can do it all at home, just thinking ahead.
You can do it when you're on the campsite as well.
And what have you got for the sauce here?
Because that looks like a homemade sauce, which has been interesting, I love that.
I couldn't find any sweet chilli at home, so I don't know what kind of cook I think I
am.
But I had some sriracha for you.
So cupimeo, sriracha, a bit of Greek yogurt, lime juice, just mix it all together.
I tell you, when we smoke about doing this day, whenever these episodes, I don't know
how they're going to position themselves, but we had a little bit of a day to get a
few potties done, and this was part of it obviously.
And we said, well, get saucey involved coming out and doing a bit of cooking for us.
I wasn't expecting this, and I didn't know that you were actually right into this.
So the Jaden's pumped you up a bit in the car, and already, without even tasting it,
I know that it's going to live up to the legend, so.
You can see it, and we've got something cooking down here in the Weber Cube.
You might be able to hear it.
You can probably hear it.
I mean, we'll put the mic down there.
Look at that.
Oh, you definitely got to crackle there.
I hope we're making a few people hungry.
You can put that on the deck and use that button again.
Yeah, that's the cooking button here.
Nathan's cooking segment.
What have we got going on here, mate?
Because you've got the Weber Cube.
Tell me through that as well, just quickly, because we'll get to it in a bit, but.
I've just had a nice prosciutto chicken and lemon kind of one-pan dish recently.
So I've been inspired to try and make a prosciutto butter lemon roast chicken, all in the Weber
Cube.
So it's a nice small one, so maybe 45 minutes, probably just over a kilo is worth a chook.
So hold chook 45 minutes later in the Weber Cube as an oven.
That's good, isn't it?
I can hear your tummy going, mate.
I'll just sit next to it.
Eating like kings, and this is just a little day trip that we've got going on out here.
We've gone, what, 45 minutes, an hour out of Perth?
Yep.
And.
All it takes is a little bit of stress and a bit of time.
And you get to go.
And this is something that, like, anyone can make pretty easily.
Really straightforward.
Like I said, you can do it on the campsite if you've got time.
If you're there for a bit longer than a day, sure.
Take the time to, yeah, really take your time and focus in on it and enjoy the process.
Otherwise, yeah, you can, like we said, do some prep work before you head out and just
have it all ready to go in the space of 10 minutes, this stuff.
Beautiful.
Got a car coming in.
All right, mate.
Let's get into it.
We'll start cooking here.
We'll get some b-roll shots for you guys, and then we'll talk through it at the end
for everyone who's listening and not watching.
We've got a trot attacking a little bit of a quad.
We'll try and attack a little bit of a quad.
Nothing threatens a trotting.
Nothing threatens a trotting.
Nothing threatens a trotting.
Nothing threatens that trotting.
And it's up and out.
All right.
See you later.
All right.
Wait, they're stopping.
They want a feed.
Yeah, I can smell how good it is.
All right.
Let's crack into it, and we'll come back in a bit.
Yum.
All right.
We're back.
With full bellies.
With full bellies.
Full bellies.
Full, um, what's the word?
Satisfied.
Full, satisfied bellies.
Um, thank you, mate.
You're welcome.
Appreciate that.
I genuinely thank you.
Thank you for having me.
Because that was a bloody good feed.
And I was, you were worried that I was overselling you
and overhyping you before.
And I don't think I was.
Doug, what do you think?
No, you weren't at all.
We spoke about it behind your back.
All good things, of course.
Um, but I mean, we've got some left because we were already fed up so much.
We do.
I'm just going to grab a little bit here.
And yeah, that chicken, like, yeah, it will all be laid into the podcast, won't it,
in a visual form.
Is that right, J-Dog?
Yeah.
So you'll see it all, but like, that was an amazing feed.
If you're listening to it and you haven't seen the video,
go and watch the video.
Because I think it'll be a separate thing.
We'll put a little bit in the podcast and we'll go through it.
Should we get Sorsi to run through the recipe right now,
just while it's fresh and maybe while you're just thinking about the food aspect?
Well, do you want to go through what we did to the chicken first?
Yeah, do your chicken, I reckon, mate.
I love the preparation of the man.
He's brought it.
Something I preferred.
You prepared earlier.
Give us that.
Dago's done what we don't normally do.
We did the chicken recipe a little bit up there, but, mate, give us what that was.
Because to me, it's a little bit, looks a bit difficult,
but these meals that you've brought out, meals that you think anyone can do anywhere,
anytime, that's the sort of style that you came with today.
I'd like to hope so.
Yeah.
Yeah, correct.
So the chicken today was just truly just going out and buying a whole roast chick,
as it is raw, and honestly, Dr. YouTube or Dr. Google is honestly a friend.
I'm no chef or cook.
I've got, all my cooking has just been figured all that out through my old boy
and watching YouTube and trial and error and practice.
But basically, just go out and buy yourself a whole chick.
Today, I did it in about 180.
It was probably closer to a 200-degree oven in the WeberQ,
but we're basically just trying to build a base or a layer on the bottom of the WeberQ
so you can make it an oven.
So if you leave the chicken straight on the grill or the hot plate,
you'll burn one side of the chicken that's touching that hot plate.
So you want indirect heat.
So build a bit of a bait, like a trivet or anything to basically get that chicken off the hot plate
and let the hot air circulate through.
The preparation for this trip was pretty straightforward.
I didn't even oil the skin.
All I did was just two fingers or one finger.
Gently break the skin underneath the breast where the big hole for the neck is.
Sorry, the bum.
And basically just slide your fingers.
The big hole for the bum.
The big hole for the bum.
Should be able to find that.
Yeah, should be too able to find.
You're having trouble there.
He shoved the whole orange in it or something.
Yeah, there was a big fruit in there.
No, but basically break that through.
Four chicken.
I slipped some prosciutto through it in between the skin and the chicken thigh, the breast.
That was a bit of a game.
I think that's probably the main staple of that dish, but that is a genuine game.
Well, the breast is notoriously a dry cut of chicken.
So just throwing fat in there.
So I put some salted butter or unsalted butter with some added salt through it.
And just stick it in there, mush it down so it's workable, the butter.
And try and spread that along as much of the breast as you can.
Just move that mic with you, mate.
Whilst not breaking the skin and things.
Like I said, it was quite a small chunk.
So maybe an hour, 45 minutes to an hour in a 180 degree, 200 degree oven.
And Bob's your uncle.
I hate to.
Yeah.
I hope that's talking to you.
On the recipe sheet there, what are we looking for?
The chicken is really straightforward.
So the chicken was by the chook.
And then the rest, all that I put into it was the unsalted butter with a bit of salt, prosciutto.
And then basically with the butter, you can fold anything through.
So the fresher the better.
So if you can get fresh ingredients, even better.
So garlic, rosemary, lemon and salt and pepper was all I did.
But you just melt that through.
Sorry, fold it through with your hands.
Try and break it through and make it almost like a garlic butter.
Like you'd spread on together some toast or something.
Yeah.
And the key is not to break the skin.
So you just want to separate it a little bit and just throw some stuff in there.
The theory is you're trying to trap as much of that fat and butter in the chicken for as long as you can.
Whilst it melts and kind of folds through the chicken muscle fibres.
And keeping it as moist as you can whilst you're cooking this thing.
Because it's very easy to overdo.
So the more butter the better.
I've just got down here 80 to 100, but I probably used 130g.
And you're going to lose most of it, I think.
But it is truly just about keeping that.
It's flavour, of course.
Fat is flavour.
But it's about keeping that chicken breast as moist as you can.
Quickly on the little entree that we had that wasn't so little.
It didn't turn out little, did it?
We haven't come up with a name.
It's the Big Mac...
It's inspired by that.
Yeah, inspired by the Big Mac tacos that I've talked about before.
They're quite easy to make.
A bit of mince, put a wrap there.
And then you just cook the mince.
So for those that maybe haven't seen the video that might have played before this or after,
I don't know when it is.
But for those that aren't watching, can you quickly run us through those ingredients?
Because that's a meal that like...
The chicken probably requires a little bit more prep work.
But that meal there was...
That was grass.
That was seriously good.
That was very massive.
And probably you're like...
For what, 10 minutes?
Like watching you do them, that you prepared well.
They are quite simple.
But I don't think everyone would just have the idea to do them.
So run us through those tacos ingredients.
So prior preparation prevents his poor performance.
I love that.
I love that.
Always plan ahead.
But the...
Basically the Thai Asian fusion pork patties we had, or the taco style we had,
was an attempt of trying to make a really easy entry level meal for everyone.
So that was done off a $25 gas-mate single burner from Bunnings.
You can get the bottles, the butane bottles for six bucks.
And you can get a four pack of those.
So really cheap to get in.
This guy needs to be podcasting more often.
He's doing very well.
He's doing very well.
Keep going.
Keep going.
Impostor syndrome.
You can get about an $8 or $9 fire shield.
Or it's basically just a wall you can build.
And that just protects your flame from the elements.
So sometimes it might be a bit blowy out on the...
If you're not even behind the dunes on the ocean or something.
You're on the fore...
Sorry, foreshore.
The coast.
You want to try and protect that flame as much as you can, especially for a Weber.
But yeah, $25 single burner.
Super easy to use.
You can leave it in the back of the car.
All I did was crank that to a medium high heat.
Throw a pan on.
I had a non-stick.
You can use a stainless steel if you're a bit more comfortable with that.
They're really easy to do as well.
But a bit of oil.
And then shmere, quite literally.
Shmere and with your fingers, try and get it to adhere as much as best as you can to this burrito or wrap.
But I made a patty mix, which is 500 grams pork.
So if you can get the more fat, the better.
Fat is flavour in that pork mince.
So you can get like, I think it's five star pork mince where they reduce a lot of the fat in that.
It's great.
It's awesome.
It's still pork.
But the more fat you have, the more browning and charring.
And it's going to hopefully in the pan melt down a bit and give you a bit more flavour through your meat.
And you keep it tender.
When you said it earlier, charry's flavour.
Charry's flavour.
Yeah.
Charry's flavour.
Fat is flavour.
Charry's flavour.
Fat is flavour.
Flavour is flavour.
Don't be afraid.
Don't be afraid of fat.
Don't be afraid of flavour.
Don't be afraid of flavour, okay?
Well my sister's a nutritionist, so she'll tell me off for that.
Maybe be conscious about your fat intake.
Yeah, don't maybe.
Every second day.
Every second day.
Every second day.
I'll tell you what, I'm not afraid of flavour.
No, you're not afraid of flavour.
No, so it's basically 500 gram pork, half a teaspoon of Chinese five spice, spring onion,
diced that up.
You can call it a rustic chop.
If you're at bush, just chop through it.
It doesn't need to be perfect.
Nothing in cooking needs to be perfect.
It just needs to be just about there.
Two cloves of minced garlic or more if you like your garlic.
But minced garlic, if that's not working or you don't have the tools for that with a grater
or something, you can just really just take your time.
Kind of cut it down and dice it up as best as you can.
One tablespoon ginger or equal parts garlic ginger.
It's up to you.
Fish sauce, sesame oil, salt and white pepper, one egg and three tablespoons of panko breadcrumbs.
Just fold it through and then adjust to your liking.
If you like garlic, add more.
If you think the mixture is too wet, add some more panko breadcrumbs.
It's going to be a bit easier to work with.
You like a fishy or fish sauce or a bit of an aroma to it, add some more of that.
Don't like spring onion, take it out.
You like something else, you prefer shallots through it, add that instead.
So you're a big advocate for kind of just not exactly following the recipe to the tea,
but just adding in what you like.
That's my dad in me.
He's a bit of a nutcase when it comes to cooking.
It's what's in the fridge and I'll make it work.
Shout out, Joby.
Shout out, Joby.
The good man.
He'll probably be listening to this.
I hope not.
He'll have some choice words, I'm sure.
Should have said this, should have said that.
Why didn't you tell him about this?
I don't know why you're not interviewing him.
I'll have to get him on at some point.
I think you need to do another cooking one.
Do some bleeps for him.
We'll do that for me.
But no, truly, I love on a Sunday night when rolling in and go,
what's left in the fridge and try and make something work.
Don't be afraid of AI as well.
You can type in all the things.
I've got all this in the fridge and all the pantry.
Make me a meal out of it and usually does a really good job.
So don't be ashamed of that.
Or you can just follow a recipe.
There is no issues with following a recipe.
I do it often, especially when it's a dish or deal that I have.
Mish or deal?
Deal, hold on.
What are they called?
Dishes and mules.
Mish and mules.
That's a new supermarket I've never been to yet.
Tuck into that and I don't know what I'm saying.
I want to ask you to that.
Both of those dishes were unbelievable.
Especially camp cooking, which I know we're not exactly camping,
but we're out here just with what we've got in the cars
and putting together those two meals.
We had a little bit of prior preparation, like you spoke about,
but there are two of the better feeds that you can get
that I've had out camping.
It's better than the basics.
There's always a place for your sausage and bread
and steak and mashed potatoes and rice
or quick heat up meals and whatever.
But for a little bit of...
In terms of flavour, that was full.
It doesn't sound too difficult to do.
Like you say, stick to a recipe, do that.
A little bit of preparation.
You spoke about, if you're away for a couple of nights,
this was on the way out, you spoke about this.
So if you're here for a couple of nights,
you actually enjoy preparing out here.
So bringing everything with you in its raw form
or in package still, whatever it might be.
But you enjoy that preparation.
If you're going for a night, it's a quick trip,
day trip, whatever it might be.
A little bit of preparation at home helps.
But not that's not a question at all.
But I want to ask you how you got into,
where did cooking, because it's a passion.
So where has that come from?
Where's that built from? You've spoken about your old man.
Sounds like you've learned a little bit off him.
But you've obviously continued that through.
Yeah, my whole life I've watched him cook.
And he's always tasked me with helping out
in my younger years.
And over the years I think, if you don't eat food, you die.
What do you always say, your stomach is your second brain?
Yeah, your stomach is your second brain.
So feed it wisely.
You put water in a car and expect it to go.
It's not going to go too far.
So fuel yourself correctly and wisely.
You can take that off line.
These two are housemates, by the way.
You feel like there's a...
I'm in the middle.
I feel a little bit like you speak about imposter syndrome, mate.
I don't live with these boys.
I'm in the middle of all some in-house jokes.
But it's good value.
But that's all right, mate.
It really got into my cooking.
The more you do, the better you get at it.
That's anything in life.
So I think the more I've cooked,
the more you get a bit more adventurous.
You start trying things.
You have something at a restaurant and you go,
I don't mind that.
I might try and incorporate that into my next meal.
So for example, that prosciutto was...
I had something recently, like a lemon prosciutto chicken.
I thought I'd try and make it in a roast.
And sure enough, it went okay.
It went okay, mate.
But no, I just really enjoyed my cooking.
I volunteered on an eco-friendly island in Cambodia.
And within a couple of days,
I was just mainly the cook there.
No credentials or certificates.
So all of a sudden it was feeding these tourists rolling through.
As I was carrying poo buckets up a hill.
I watched my hands.
Where was that?
I didn't see you walking here today.
Where was that?
I would have been maybe 15 or 16.
So I was already like right into cooking and things.
And this was volunteering through high school?
This was through two of my best mates.
His family and had some family who had been
and attended this particular island.
So you'd go over and do that.
Any country I attend or fly to,
I'll try and get a cooking course in somewhere.
At least every trip they'll try and find a cooking class.
And learn their techniques, what they use.
It's really transferable once you come over here.
But in terms of like, let's say if you're going to do a longer trip.
Today was all prepped.
So it was all prep work at home and you can take it out.
So saying it's really accessible for anyone.
Even if you're not a forward driver,
you can just take it down to the beach
and just do something there with the family.
I think it's a bit more intimate than maybe, I don't know,
sitting in front of the TV and tuckering down.
But if you're going to have a longer day or a longer trip,
sorry, when you're out camping and out bush,
really just take the time.
The luxury is time when you're camping.
That's the beauty of camping.
Finding a beautiful spot, sitting down.
Maybe if you're permitted, you can start a fire
and get a Dutch oven going.
Some cast iron cooking.
But if you're struggling about fresh stuff,
if you're going like maybe a bit of a tourer,
a lot of dried spices help.
Fresh is always best.
I've tried through the years,
kidding out my car, the more you accrue,
sorry, like in terms of items and cooking things,
the better verse you are for the long road.
Great segue.
Firstly, tell us about your car.
What are you rolling around in?
The mighty Poutrol.
What model?
She's a 2003 GU, ZD-30.
The grenade.
She's purposely underpowered
with a doors valve to try and keep it.
Purposely underpowered.
It's a whole thing.
This has done it from stock.
She was underpowered.
Just trying to charge up a hill.
In fifth gear, I had the luxury of driving
Jadon's V8 Landy, the 76.
And that just eats hills.
Whereas the Poutrol, it's like,
I've got to drop down to third gear,
like 3,000 revs, maybe 50Ks in an hour if I'm lucky.
And I'm maxed out.
She's not going to drop to fourth
and you just lose all momentum.
But you love the Poutrol, mate.
She's a beast.
She takes me anywhere I need to go.
I'm not too much of a hardcore, crazy forward driver.
I like my vehicle as is.
I'd rather not have a big massive debt
because I've flipped it or something.
But it's about getting to...
For me, camping or forward driving
is all about getting to the destination
and spending time with family and friends
and sharing a meal, obviously.
Shooting the shit.
Just spinning a yarn.
You've grown up with your family camping and travelling.
Yeah, correct. We did broom trips.
Love the coast, personally.
We'll head up inland and then come back down.
And you grew up in Perth.
Yeah, so...
I don't know if you can tell.
I'm a city boy through and through,
but love nature heading out there.
It's the only time you can really find.
You can de-stress and calm down.
Not much city in that, mate.
No, not much city boy in that.
That's a Perth city boy area.
If you're going out on a weekend trip
or a day trip or something like that,
what are you putting in the car?
What are you taking with you and what are you preparing for?
Is it in there already?
Yeah, so the car's usually always set up.
So I'll always have that $25 single burner
and a couple of butane bottles.
Maybe not in the car if it's during summer.
Leave it in your house and just make sure
you add those to the car on the way out.
But I'll have just a couple of bags
of...
It's like an A4 stuff.
Cut that.
Cut that.
I don't know why I did that.
Cut that.
It's good gear.
It's great gear.
And lots of it.
That's actually...
It's good content but it just can't fly, can it?
I feel like I'm just...
I really have to remember to cut that.
I feel like I'm just rambling for years.
I'm sorry.
This is literally a podcast.
This is our podcast.
Trying to find something to grab on to.
We'll run with that.
I am interested in your setup
and how you go canning.
I don't think you need to be...
It's not at all like...
We'll direct you.
You just go.
Keep going.
So tell us.
I'll fill out one of the rear drawers
and that's all set up.
Dual drawer set up in the rear.
Then obviously a fridge and fridge slide.
That's all working off the...
Chest fridge.
Love the idea of a stand up.
Just can't justify the purchase.
I've already got a working fridge.
So what's the point in getting a chest?
Sorry, upright.
Wouldn't mind a freezer.
The idea of having a cream or a maxibon
at the end of the night.
Come on, mate.
A big creamer over here.
Can we add that?
Have you seen that before?
I've seen the... Who's the guy that's...
It'd be fair game.
He just finds anything that's open in the shops.
Fair game.
It's like having mollies and...
There's seven-body maxibon.
I need to show you the maxibon thing.
Is it the guy who just has like...
Can I have a body and just have the biggest body?
There's like an interaction in a server or something like that.
It's like this dude.
He's like, can I have a chip or something?
And then he's like, can I have a body and maxibon?
Fair trades.
Anyway.
Another one you might have to cut.
I will show you.
There's context to that.
So cut it out.
I feel like a freezer for you.
Because cooking is such a centrepiece
that probably when you go camping by the sands of things,
a freezer like makes a lot of sense.
I would love it.
I've been thinking about changing out my centre console
to one of those fridge freezers
and making that almost just a stand-alone freezer or something.
Got one of those.
Waste of time.
It just takes too long to cool down.
Personally, I think for me it just doesn't work.
You can't leave it on.
Do you plug it in 240V
or do you try and do it off 12V?
No, it only goes on when the car's on.
Which is probably the problem.
Needed very re-worked.
Which you need to.
Which I do all the time.
Probably good if you're going up to X-Mouth
or something like that.
You're doing a long drive.
It'd probably be pretty handy to throw a bon in that.
You're on a boat or shore fishing.
If you catch a fish, you've got to eat it there.
But if it's a decent enough size,
you'd probably want to freeze it, right?
Another good reason.
That's the other thing you do a lot of,
which is diving. You're a big diver.
You love your seafood.
Tent on top as well.
Rooftop tent.
That's your mode of sleeping on the boat.
Yes.
I've got the rooftop tent, which I'm a big fan of.
It's a real nice luxury.
What's your rooftop tent?
It's just an Oz tent, I think, from Anaconda.
Got it on a crazy cheap deal.
It was returned by a customer.
I don't know if I'm saying too much here.
No, no, no.
Here you go. Walk away with it.
I was like, oh, thank you.
I wasn't willing to spend crazy money on a rooftop tent
when I've got a perfectly good swag.
Originally, it was always a swag.
But the rooftop tent is a luxury
and you don't need it.
But jeez, it's nice.
I do miss having some roof space
and some roof storage.
If you're going for a big tour,
you're going up Broom or something.
I'd probably swap it out.
I'd probably go out and get the rooftop tent instead.
My apologies.
What do you call them?
Roof rack.
That way you can carry dirty clothes,
the swag,
Jerry cans of water, diesel,
all that kind of thing.
Adds a lot more space.
It's really bare bones.
There's not much going under it.
Under the hood, it's all stock.
For the most part, it's got a dual battery
and that's about it.
I'd like to maybe fiddle with things,
but again, it's money.
I don't want to over tune this thing
and have it blow off for me.
It's purposely underpowered.
But drop your PSI.
It should take you anywhere.
Usually.
We talked about this.
The last podcast we did
on your 20,000 kilometers,
which was just, you don't need
the 79.
You don't need the big V8 engine.
You don't need the PooTroll.
You don't need
some kitted out four wheel drive
to get out there.
We were driving along and saw a few X-Trails
parked up camping around
and you just got to get out there
and do what you want to do
in what you can.
So there's no need to spend
all this exorbitant amount of money.
Big word.
Back to your dialogue.
Big podcast.
Big diver.
Big fish guy.
How do you...
Big fish guy.
Big cray fish guy.
How do you go about
preparing seafood
for camping and that kind of stuff?
Do you do anything like that?
Because I know in the fridge at home
you've got quite a few cray stock.
Frozen...
What do you do with the crays
that's a bit different?
Well, because you catch them fresh.
They're usually...
If you're not cooking them within one or two days
they're going straight into the freezer anyways.
So you pull it out of the freezer to thaw it out
and I'd probably just throw it in the back of the ute
in, oh sorry, the
four wheel drive with some form of way
to protect it because they're nice and thorny.
So if you poke a hole in a plastic bag
you're going to have crayfish juice everywhere,
which I've done before
and that took me about two summers
to get the stench out of the carpet.
But no, yeah, basically
if it's a crayfish, it's
all the same thing. You can do it on a pan,
you can do it at home, everything you do
at home with a cray you can do out bush
if you've got the gear.
Yeah, single burn is awesome.
You can pan it and then put in
like a saucepan lid
something like that to try and
oven the chicken as well.
The chicken, sorry, the crayfish.
The crayfish is chicken to the sea.
Cockroach to the sea.
But it's like got a really hard shell
and outer layer, so it actually
acts as a kind of a protective barrier
to the direct flame and the heat
so you can use that to your advantage on a pan.
But I'd throw it into the
webacue, I like to take my webacue
everywhere, I do a lot of my cooking on that.
There's some bread mixes
you can buy from Coles
for maybe six or seven dollars and you can make
a focaccia, you can make a pizza base
with so brain dead it
truly is just add a bit of oil and water
to the yeast packet and packet
of flour they provide.
And you can make bread out of the webacue
same deal with the crayfish, you can do the same.
If you're lucky enough and have the
skills too, you can go for like a little shore dive
try and get your own fresh cray.
I wouldn't cook it then.
Unfortunately not.
I don't have the skills to get one.
Underwater scares me.
Fair enough, it's a pretty scary place.
I don't do many shore dives
any more without a boat
or a canoe or something
to jump onto and feel like I'm
a little bit more safe.
Just move that mic towards where you're talking.
Just wherever you're talking.
Just talking to the mic.
Alright, so actually I've got
you go.
I was going to get into favourite destinations
to go camping a bit more.
I was just going to say
I'll go because I think I'll just keep it on cooking
just a little bit.
I love cooking questions.
If you're going away for a weekend trip
what's your go to?
I think the classic for breakfast
is like bacon and eggs. It's always a winner.
Saw this thing on
Instagram or wherever
but just a
usual plastic
water bottle. I can do the cap
get out of sight, not a siphon.
What would you want to call those? Funnel.
Funnel, thank you.
Just start pouring the eggs in that way
and all of a sudden you're not worried about eggs smashing
and losing eggs in the fridge.
I think that's probably been a tip before.
But bacon eggs is always a classic.
I love a lot of veg, as much veg as you can.
Sometimes it freezes in like a chest freezer
if you don't have a crisper and a standing one.
So that's where your prep work comes in.
So either big ziplock bags
or even just like regular
Tupperware containers, dice that up
try and cram as much as you can.
Bag lettuce is always helpful.
Or just leave it out
if it's not
fridgeed, it's probably not the end of the world either.
Some form of protein,
wrap, bread, toast
for lunch and then
because again it's about sharing meals.
It's always some form of grazing
platter or plates. So cheese, dips,
crackers, anything else.
Teresa, if you've got it, slice that up.
You can throw that in your cheap pan, set up
and blow people away.
I'll try to at least.
And then yeah, dinner time, it could be anything.
Roast chooks are usually a staple. I love doing that.
You can do it all ahead of time and then just
wrap it up in glad wrap and just basically
forget about it until you need to cook with it.
You can have it basically ready to go.
But truly anything, even snags
don't be ashamed to pull out snags.
Just give it a go.
I don't think I was roasting snags earlier.
No, I just thought that's what we'll like.
I didn't know you were
a great chef.
Lunch was going to be some
great cook.
Pleasantly surprised.
But kind of anything that tickles
your fancy at home or something you enjoy cooking
at home, you can nine times
out of ten or 99 times out of 100
do it out bush. It might take a bit of planning
or thinking or planning ahead
but it's really straightforward and then again
it's really easy to just get into it. Just to get started.
You can do a lot with a pan and single
burner.
Yeah, great.
That bird, that crows.
It's just great.
We wouldn't have had this
in the studio.
Anyway, go on mate.
I just want to ask.
We're probably getting a decent podcast together here.
Hopefully.
But it's not
quick fire but some
of your favourite destinations that either you've grown up
going to later
in life or looking
forward to heading to if you've got any
plans. Where is your ideal
spot to be camping? Love
Karajani. Love the track. It's worth the drive.
Been there many
of times and froth it. Especially when the
gorges are. Yeah, it's lovely.
What else? Anywhere coastal, really.
I love a durian and X
mouth. Bills Bay.
Bills Bay? No.
I haven't been to Bills.
Van and Coral Bay? Yeah, been to Coral Bay.
You've been to Bills Bay.
Down south, alright.
Little too cold for me.
I more like to chase the sun. I like to chase the heat.
But I'm not terribly fast.
Truly, it's just about getting out
wherever it is. Where if you're close in Perth
heading a little inland, you'd be surprised at what
you can find.
And it's again, breaking down those
barriers so you don't need to go crazy
forward driving in, let's say, Wabinga
years ago used to be a really nice spot.
You should be able to go there
45 to an hour away from Perth.
You can do the same heading inland.
It takes no time at all.
Finish up with work on a Friday or Saturday.
Whatever it may be. You can tear out really quickly
and just get an overnighter in.
And I think it's awesome. Hope that
answered your question. No, that's good.
Quite nice. Yeah, sorry.
If the river's full, try and find yourself
a rope swing. That's just
unreal. Some great fun there.
You can't camp here, but this is a great spot
for a day trip when the river is going.
It's not right now. You can imagine that
with water. We'd be in it
right now, to be honest.
But yeah, this is the Avon
river snaking through towards
Perth. It's quite nice.
When that sun's out, that is nice.
It's a beautiful little spot.
But yeah, mate, I agree.
That's what I've loved about being in Perth
is, and I think
it's probably the same in most cities.
You might have to go a little bit further
in, say, Melbourne or Sydney
just because of the size of them, but
there are things on your doorstep
we say it all the time. You don't have to go far
to feel like you're getting away.
Would you say beach or bush?
If you had to pick one?
I love my beach,
but I love the ocean.
I really love the ocean, but I have been
recently kind of
leaning closer to the bush nowadays.
Quite like waking up in the cold
as long as you've got a body.
As long as there's a body of water near,
I tend to be pretty happy.
Would you call this a body of water at the moment?
It's water.
It's something of water.
It's probably a toe of water.
Maybe a foot.
On the other side,
there's a little bit more going on.
It's definitely not a full body.
Maybe a leg.
It's a leg of water.
It's not a bad spot.
It's not bad.
It's a lovely spot.
Sorry, Nana.
You could do with a fire,
20 bucks from Bunny,
and that could get you a very long way.
As long as there's enough cheese in it.
How many kids do you have?
I'm a kid at heart, so I guess that works.
Kids aren't happy.
We're the kids.
Any big plans coming up for a trip?
Nothing in the works.
I've got a couple of overnighters
or weekenders that I've been wanting to do.
Drillamar State Forest.
I've never tried Drillamar.
I've heard some good things.
It's really close.
It's not far from here.
It's the beauty of it.
You can do it in the weekend.
Even if you've got things on in that weekend,
you can find the time to head out and have a snooze.
It's just about getting out.
In terms of some big long ones,
I wouldn't mind heading back up north to Broome.
I've had some family up in Broome
who head on the Gib River
and they start chasing barra for about a week
when it's running.
Sorry, when the season's opened.
That's just looked awesome.
I had to miss out last year because of work,
which I was pretty filthy about.
I wouldn't mind scratching that itch this year.
Sorry, next year.
Also, so...
What about outside of camping?
Anything planned?
There's plenty of climbing, hiking.
We'd really love to do the Kokoda trail soon.
Either end of this year
or into the next same deal.
We'd like to head out and do that one.
Love my Indonesia,
so it's nice and close.
In this climate, I'm trying to pay off a mortgage,
so Indonesia's probably the closest
to an overseas trip I can get.
And I love it over there.
So land in Denpasar and run away from
Bali, Kuda,
all that.
Do it from the hustle and bustle.
Do some cooking courses,
find some different meals.
Try and emulate that stuff when you're home
and see if it works.
Oh, I can use that once I'm out bush.
No, I can't do that at all.
That takes way too much work.
We'll see.
I hope that.
That's beautiful.
I'm just planning how I get home.
But I just want to mention,
I love that...
I've met you a couple of times
and I didn't know that cooking was a thing,
but I love that even going on overseas
trips,
the itineraries
based around finding meals
that you can bring home to cook,
take into your own kitchen, out camping.
Learning.
It's different too.
I mean this in the
purest and best way possible.
But I don't think many blokes of our age
would be going over to Bali
to look into meals
and what they can
bring back home to cook.
I think...
I drink plenty of beer over there as well.
I don't know why.
That is what a lot of people
are age probably going over there to do.
I reckon it's awesome.
I think it's an awesome hobby
to have.
Obviously you've got to
grown up doing it.
You've got a talent with it.
I find that really interesting to go over there
because to me, my wife
tries to get me into these cooking classes
and I actually don't...
I'm not into it.
But...
eating a meal like that there
or the entree that we had
and hearing about your passion around it
sort of almost is like,
maybe I should look into it.
It's actually something else that you can bring to the table.
So I think...
you've got a partner, don't you?
Yeah, only recent.
Oh no, she's lucky.
She's lucky.
I'm pulling out all the stops.
That's for sure.
Honestly, it's about...
if you can walk...
I'd smile away from a good meal.
If I have a good meal, there's usually an ear to ear grin on my face.
Yeah, yeah.
So I just try and do that with every meal.
Yes.
Well, mate, you've added to...
you've brought a lot to this little podcast group
that we've got going on.
That was a real treat, mate.
I reckon we'll leave it there.
We'll pack all this up, finish off the chalk
and I think we'll...
Well, there's one last thing we need to get.
What's that?
Did we not get that before?
Let's not forget about the Terrain Tamer tip of the week, mate.
Our great friends at Terrain Tamer
spare parts, parts for your cars.
Tried and tested in Australia
on the harshest terrain.
Got the brake pads and a whole bunch of other stuff on my car.
We love Terrain Tamer.
Got the brake pads on yours very soon.
Yeah, I do, mate.
We had a little yarn about this over the radio
as we were driving in
and there were a couple tips that we were throwing around,
but do you want to give us a tip of the week?
Your tip of the week?
Do I win a suspension kit?
No, unfortunately, Terrain Tamer doesn't do that.
I went some brake pads.
But give us a tip of the week
that you would use
when you go camping.
I think my favourite one
is a set of good welding gloves
or even just some basic
run-of-the-mill welding gloves.
I hope this hasn't been dropped before,
but it's a ripper.
It doesn't matter.
Welding gloves are amazing if there's a fire
or a log or a branch that's getting a bit out of hand,
get those welding gloves on
and you can move it quick smart.
If something's cooking's gone awry
and there might be an issue,
welding gloves go on,
you can deal with it, take care of it.
Anything that's hot, let's say something's happened in your vehicle,
you need to get to it
or try to get to it as quick as you can.
Welding gloves can go on and protect your hands.
Going firewood hunting, so you're not going to poke a hole through your hand.
Welding gloves.
Use those in the gun barrel.
They're really handy.
It's not so bad.
Where they really come into play and they work well
is with fire cooking and Dutch ovens
and your cast iron stuff.
It just takes that whole headache
of a scolding hot cast iron
pot or pan that's just going to
burn white basically.
It's always helpful but
I don't know, I think the one takeaway is
just give it a go.
If you bugger it up, you go so bad.
In six months time, six weeks time, you laugh about it
but you'll be better for it.
You learn more when you mess up.
The more you do, the easier it is and it's not that hard.
It's a single burner
from a gas mate from Bunnings for 25 bucks.
It's the same as the
burner you got at home.
It's just not as easy to work with
I guess.
That's a good enough tip.
That's two tips mate but you only get one entry
unfortunately.
Try to double down there.
Thank you very much.
Food was unbelievable.
Hopefully there's some takeaways there.
We'll put the recipes for that
or maybe on the website.
Maybe we'll do a little
Sawyer's cooking segment
thing.
Sawyer's
recipes.
Perfect.
You're doing it too much.
That'll be the forward rock podcast
by Tye Power. A little bit of a different look
this week obviously with
Nate coming in, cooking up a feed
for us and having a chat.
We appreciate that.
I reckon we'll talk to everyone
the next week.
Tye Power, Southern Rebound.
Southern Rebound, let's all shake hands.
See you later.
About this episode
Camp cooking takes center stage as the hosts relocate to Cobbler's Pool and bring in Nathan Sawyer for a full outdoor feast. The menu blends roast chicken cooked in a Weber Cube/WeberQ with indirect heat, plus easy Big Mac-inspired Thai-style mince tacos on a single butane burner. Along the way they share prep shortcuts, sauce ideas, and practical safety gear like welding gloves, plus tips on fuel, fridges, and freezer power. The conversation also ties cooking back to travel, gear choices, and a Terrain Tamer tip of the week.
Original notes
Good friend of the boys, Nathan 'Sawyzie' Sawyer, joins the podcast for a proper camp cook-up just out of Perth.
On the menu today: A prosciutto roast chicken cooked in a WeberQ and Thai big mac style tacos cooked on a generic gas cooker. Both really easy to make when heading off camping and absolutely delicious.
Sawyzie walks through exactly how he preps and cooks each dish, plus we get an insight into how he camps out of his GU Patrol setup and how he runs his camp kitchen on the road.
If you're eating two-minute noodles on your camping trips, this one's for you.
Music by The Southern River Band. Produced by BackChat. Tyrepower powering the podcast!
The 4WD Podcast is recorded out of BC Studios, built by grounded. building tomorrow, together. https://grounded.com.au/
Follow us on Instagram: @the4wdpodcast. Music by The Southern River Band.
Head to your local Tyrepower for any tyre, wheels or battery needs!
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Music by The Southern River Band.
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