Menu
These are the dishes we actually cook for school camps, ski camps, outback tours and university groups. Every menu is custom-built — pick what your group will love and we'll scale it to your numbers and dietary mix.
Starting points
Tell us which style fits your camp or event and we'll tailor the day-by-day plan around your dates, dietary mix and budget.
Primary & lower-secondary camps (Years 4–9)
Familiar food, balanced nutrition, simple on-site prep. Built around bolognese, sausage sizzles, schnitzels and crowd-pleasing desserts.
Sample dishes
Outdoor education, ski camps & sporting groups
Higher-protein, higher-energy plan. Hot rotation breakfasts, hot lunches when groups are back on-site, and dinners that fuel the next day.
Sample dishes
Multi-day tours, Australia-wide
Travel-friendly menus for shifting venues. Continental breakfasts, sandwich-pack lunches and hot dinners delivered at the next stop.
Sample dishes
University, social tours & corporate groups
Elevated dishes still scaled for large groups — pulled pork, jerk chicken, goulash. Suited to longer outback and interstate tours.
Sample dishes
The full menu
Every dish below has been cooked at real camps — from breakfasts and optional entrées through to mains and desserts. Browse the categories, note the ones you like, and chat to Chef Pauly to build a tailored plan — or send it straight to our team.
Mornings
A balanced cold spread runs every morning, with a hot option rotated through the camp. Designed to fuel a long day on the program.
A balanced cold spread runs every morning, with a hot option rotated through the camp. Designed to fuel a long day on the program.
Assorted breakfast cereals, full-fat & soy milk, vanilla & strawberry yoghurt, poached fruit, toast, jam, vegemite, honey & spreads.
Hot griddled bacon with creamy scrambled eggs, served with toast and spreads. The most-requested camp breakfast.
Grilled bacon and scrambled egg rolled in a soft tortilla with cheese and sauce — great for on-the-go mornings.
Grilled pork chipolatas with scrambled eggs and toast — a popular variation on the classic hot breakfast.
Old-school camp comfort — cheesy spaghetti with scrambled eggs on toast with butter or Nuttelex.
Crispy bacon alongside hot baked beans on buttered toast — a simple, filling camp classic.
Warm baked beans with fluffy scrambled eggs on toast — a vegetarian-friendly hot breakfast option.
Vanilla-soaked French toast cooked golden, finished with sugared mixed berries and maple syrup.
Warm creamy vanilla oats finished with maple syrup — a lighter, high-energy breakfast for active camps.
Sliced smoked kransky sausage with warm baked beans and mini toasts — a hearty start for adventure days.
Premium tour breakfast — full continental selection upgraded with hot bacon, eggs and toast cooked to order.
Continental cereals and toast with grilled pork chipolatas and baked beans — suited to shorter morning windows.
Soft tortilla loaded with scrambled egg, bacon, cheese and BBQ sauce — wrapped to-go for early starts.
Raisin bread French toast with cinnamon-poached pear, maple syrup and whipped cream.
Between meals
Snacks and platters added to longer programs — keeps energy up between meals without bloating the budget.
Snacks and platters added to longer programs — keeps energy up between meals without bloating the budget.
Selection of pastries, mini muffins, mini lamingtons and a fresh fruit platter.
Warm buttermilk scones with strawberry jam and whipped cream, with seasonal fruit.
Banana bread, Anzac biscuits and raspberry & lemon tarts — a heartier afternoon-tea spread.
Celery, capsicum and carrot sticks with hummus, crackers, cheese and grapes.
Hot pastry savouries with tomato relish, cookie selection and a fruit platter.
Corn chips with fresh tomato salsa — classic camp afternoon-tea.
Seasonal fresh fruit, nut-free muesli bars and assorted biscuits — available all day.
Midday
Lunches are built around what works on-site — sandwiches and wraps when groups are travelling, hot meals when you're back at camp.
Lunches are built around what works on-site — sandwiches and wraps when groups are travelling, hot meals when you're back at camp.
BBQ beef sausages on bread with grilled onions, sauces, coleslaw, potato salad and corn chips.
Soft tortilla wraps with cold meats, cheese, salad bar, mayo and condiments — students build their own.
Turkish-bread sandwiches with cold meats, salad, cheese and sauces, plus corn chips and salsa on the side.
Warm pan-fried potato gnocchi with roasted capsicum, olives and feta in a creamy Napoli sauce. A camp-favourite hot lunch.
Tortellini with roasted chicken, capsicum and shaved parmesan in a tomato-and-herb sauce.
Bunned frankfurts with grilled onions, grated cheese, mustard, BBQ and tomato sauce.
House mac & cheese with a fresh garden salad and tomato sauce on the side.
Buttery toasted sandwiches with smoked ham, cheese and tomato — served with corn chips.
Chicken-mayo with avocado, tomato, grated carrot, cucumber and lettuce on fresh bread, with snack-pack chips.
Wrap with salami, cheese, pickles, mayo and salad, paired with a baked oat slice.
Slow-cooked BBQ pulled pork with mac & cheese and coleslaw — high-energy tour lunch.
Spiced lamb koftas with Mediterranean vegetable couscous salad, mint yoghurt dressing and warm pita breads.
Grilled ham steak with pineapple rings, potato salad and sweet-corn relish — a tour-favourite.
Grilled jerk chicken with Caribbean rice salad and mango chutney.
BBQ chicken, cheese and corn rolled in tortilla with tortilla chips and salsa on the side.
Sliced roast beef with relish and salad on a fresh roll, paired with a snack-pack of chips.
Starters
Optional starter course for dinner — antipasto platters or warming soups to open the evening service. Great for longer camps and premium tours.
Optional starter course for dinner — antipasto platters or warming soups to open the evening service. Great for longer camps and premium tours.
Rice crackers, water crackers, spicy capsicum dip, hummus, cheese, celery, carrot, kabana, olives and soft drink — served as guests arrive for dinner.
Smooth, warming pumpkin soup with buttered crusty bread rolls — a crowd-pleasing dinner opener.
Hearty chunky vegetable soup with buttered rolls — vegetarian and easily made vegan.
Classic minestrone with pasta, vegetables and herbs, served with bread rolls.
Smooth roasted tomato soup with buttered bread rolls — a lighter starter option.
Evenings
Hot two-course dinners — the heart of every Chef Skills menu. Designed to land on the table after a full day on-program. Most include a dessert course.
Hot two-course dinners — the heart of every Chef Skills menu. Designed to land on the table after a full day on-program. Most include a dessert course.
Slow-simmered red-wine beef bolognese with penne, peas, parmesan, garden salad and garlic bread. Our most-cooked dinner across every camp.
Chicken, coconut, chickpea and vegetable curry served with pearl couscous salad (or rice) and warm pita breads.
House-grilled beef burgers in soft buns with coleslaw, corn on the cob and condiments.
Golden chicken schnitzel with herb-crushed potatoes, coleslaw and house gravy.
House-made lamb rissoles with smooth mash, green beans and rich onion gravy.
Slow-cooked chilli con carne with green beans, turmeric rice, corn chips, sour cream and salsa.
Tortellini with semi-dried tomatoes and roasted capsicum in a pesto cream sauce, served with Greek salad.
Pan-fried potato gnocchi in bolognese with rocket, pear and shaved parmesan.
Camp-classic BBQ sausages with creamy mash, peas and onion gravy.
Smoked-paprika braised beef goulash with mashed potatoes and buttered green beans.
Simple, fail-safe penne bolognese with peas and grated cheese — a reliable first-night dinner.
Grilled ham steak with smooth mash, buttered peas and rich gravy — a comforting camp classic.
Spinach & ricotta tortellini with bacon and sweet corn in a creamy cheese sauce, served with garden salad.
Grilled BBQ chicken with herb-crushed potatoes, pineapple rings and steamed vegetables.
Slow-cooked corned beef with creamy mash, peas and gravy — a traditional camp comfort dinner.
Crispy crumbed fish fillet with mashed potato, peas and house tartare sauce.
Roast chicken with seasonal vegetables and gravy — a vegan tagine alternative is offered alongside.
Sweet course
Most dinners come with dessert — homely sweets that scale to large groups and travel well. After dessert, supper staples (hot drinks, marshmallows) are standard on camp nights.
Most dinners come with dessert — homely sweets that scale to large groups and travel well. After dessert, supper staples (hot drinks, marshmallows) are standard on camp nights.
Chilled chocolate mousse topped with whipped cream and crushed Oreos.
Warm chocolate brownie with mini marshmallows and chocolate sauce.
Warm apple crumble baked with cinnamon and brown sugar, served with poured vanilla custard.
Classic camp dessert — peach halves, set jelly and warm vanilla custard. A crowd-pleasing, easy-serve favourite.
Crisp individual meringue pavlovas topped with whipped cream, peach slices and kiwi fruit.
Light meringue nests with peaches and whipped cream — a classic and easily adjusted dessert.
Layers of chocolate ripple biscuits with vanilla whipped cream, finished with chocolate sauce. A camp-nostalgic dessert.
Warm vanilla creamed rice pudding served with strawberry jam on the side — comforting and easy to scale.
Freshly baked chunky chocolate chip cookies served with a whipped chocolate cream dip.
Sliced jam sponge roll served with warm or cold vanilla custard.
Cinnamon donuts served with vanilla ice cream or lemon sorbet, sprinkles and chocolate or strawberry sauce.
Light strawberry mousse with Oreo crumble.
Crisp meringue with peach, passionfruit and vanilla cream.
Classic Aussie chocolate lamington finished with whipped cream.
Self-serve ice cream and lemon sorbet in cones with sprinkles and sauces.
Dietary policy
Every menu is built so every student eats well together. Minor dietary versions are prepared separately, clearly labelled, and supplied with their own dietary management cards.
Nut-free as standard. We do not include nuts in any of the meals we offer.
Surcharge note. There is an additional charge of $5 per person per day for Gluten-Free / Coeliac, Dairy-Free / Lactose-Free, Fructose-Free / Low Fructose — to cover the additional cost and time involved.
We cater for
Service windows
Standard service windows. We'll flex these around your itinerary if your activity schedule needs different times.
Breakfast
7:30 – 9:00
Morning Tea
10:00 – 10:30
Lunch
12:00 – 13:30
Afternoon Tea
15:00 – 15:30
Dinner
17:30 – 19:00
Tea, coffee & Milo available throughout the day. Cordial and fresh fruit at every lunch service.
Get in touch
Talk to us about your group — we'll design a menu around your dates, dietary mix and budget.
Talk to us about your group0406 756 446 · Springvale, Victoria