May 16, 2025 • 32 mins
Our discovery of Lakeview Hip Camp in Beachmere is exactly why we love exploring close to home. Just 45 minutes from Brisbane's CBD, this 50-acre property offers lakefront camping with direct water access, provided kayaks and paddleboards, and thoughtful amenities including a playground, games area, and campfire pits. At around $35 per night, it's a bargain escape that doesn't require a long journey.
The highlight of our episode is our conversation with Harry Fisher from Fire to Fork. His story of transitioning from corporate finance to Australia's premier campfire cooking expert during COVID lockdowns is nothing short of inspiring. Harry shares how filming simple cooking videos on Broome beaches led to bestselling cookbooks, massive YouTube success, and a completely transformed life. His practical advice for fire cooking novices (treat it like a barbecue and start with liquid-rich dishes) had us eager to expand beyond our trusty campfire baked potatoes.
Harry's mouthwatering miso fish recipe and tales of his modified Land Cruiser 300 (with a jaw-dropping 1,330Nm of torque) left us inspired and hungry for more adventures. As we wrapped up, we reflected on a powerful reminder that resonates with so many families: "You only get 18 summers with your kids." What adventures are you putting off today that could become tomorrow's treasured memories?
Curious about cooking over fire or looking for your next weekend escape? This episode might just spark your next great adventure. Listen now and join us next week as we prepare for the ultimate test – K'gari (Fraser Island)!
📍 Watch on YouTube: - https://youtu.be/qhuzi3vEINo?si=bnLfPSjIJoDAuEXE
Book a stay at Lakeview Hipcamp – https://alnk.to/dez5ibr
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Welcome to the Travel Australia podcast.
We are Paul, Katie and Jasperfrom the Feelgood family.
Join us as we explore thisgreat country, Australia, its
people, places and cultures.
Speaker 2 (00:18):
Yes, it's the Travel Australia podcast, where we
share the latest in RV industrynews road trip travel,
caravanning and camping, productreviews, guest interviews and
so much more.
Thanks for joining us.
Speaker 1 (00:31):
This week we stay at one of the best hip camps in
southeast Queensland.
We catch up with campfire cooksensation, harry Fisher from
Fire to Fork.
And we're getting excited,katie, planning for our first
big adventure in Scout.
Speaker 2 (00:46):
Ooh, oh, yeah, yeah, Our new family member, welcome
to Team.
Feel Good Scout.
Speaker 1 (00:52):
Now who's Scout?
What are we talking about?
There's no kids here.
Oh look no Extra kid coming toour life.
No, there's not.
Speaker 2 (01:00):
Although I mean, if it just happened that quickly, I
mean, how awesome would that be?
But no, we are lovinglyreferring to our new tow vehicle
Scout, aptly named by Jasper.
It is our Land Cruiser 300series, and who doesn't love a
good name of a vehicle?
You know, when we very firstpicked up our original caravan
(01:21):
the first one we bought back atthe caravan and camping show in
Brisbane in 2019.
We were completely green.
Jasper named that orange veryoriginal.
It was orange in colour and weloved having that name for that
vehicle because it really gaveit a personality and made it
part of the family.
Speaker 1 (01:40):
Sure did.
And even to this day, when werun into people who've been
long-time viewers with us fromthe start, they say, oh, I
remember when you first startedand you had Orange.
Yeah Well, I think people aregoing to love Scout, and I mean,
I just think the name's perfect.
Speaker 2 (01:55):
As soon as he said it , we both went ripper but
conjures up everything that wedo in our day-to-day life when
we're out there adventuring andexploring.
And you know, I also get thatimage in my head, paul of Jasper
, with his little Scout uniformon and his little hat and his
backpack, and off he is into thewilderness.
(02:15):
So it's a pretty cool name.
We just can't wait for Scout toactually you know, legitimately
be a part of our family andstart to take us on adventures.
Speaker 1 (02:25):
Oh, get the wheels rolling to actually you know,
legitimately be a part of ourfamily and start to take us on
adventures.
Oh, get the wheels rolling, andwe're going to update you next
week on the progress of thatbuild because it's getting close
.
Speaker 2 (02:33):
It is not that far away.
Speaker 1 (02:35):
Now listen.
I also want to mention aconnection back for me growing
up and traveling with my family,my six siblings and mum and dad
.
We went over there to the US ofA when I was 15.
Speaker 2 (02:46):
Oh look, annie, I just want to jump in here and
cut you off, paul, and say, ifyou have not listened to the
special episode podcast that werecorded a few weeks ago with
Paul's parents, we wouldabsolutely recommend that you go
back.
If you're after a little bit ofinspiration in your life no
matter whether it's related totravel or just you know, good
old-fashioned love story thisone is a must to listen to.
Speaker 1 (03:09):
Remarkable story and really just the tip of the
iceberg.
Oh yes, but when we got toAmerica, we rolled in there from
LAX out to Anaheim because wewanted to go look at Disneyland.
And we rolled down the streetthere in Orange County and there
was this dusty old Winnebagofor sale, because at that stage
(03:29):
my mum and dad didn't know whatthey were going to do.
There was nine of us.
Speaker 2 (03:31):
Crazy people.
Speaker 1 (03:32):
And so we bought this .
I think it was 32-foot oldWinnebago, it slept eight, there
were nine of us and it wascalled Scout.
That was the model, and so it'sa good connection back to that
as well, I think, soAppropriately named.
Speaker 2 (03:46):
I love it.
Hey, I just have to ask,because I think of this every
time.
You say it's slept eight andthere was nine of us.
Did you just take it in turnsif somebody didn't sleep one
night, or how did you deal withthat?
Speaker 1 (03:56):
Look, we always kind of divided at the middle child
Right.
I think most families do that.
That families do that.
That could be where theproblems arise.
But so the top three or theolder three, we kind of had our
bunks and then there was a largesort of queen size bed over the
main driving cabin and therewas a few people up there.
Speaker 2 (04:16):
Sure yeah, it was tight.
Yeah, I love it so good.
Speaker 1 (04:18):
Now we are going to get into, first, this hip camp,
because it's pretty rare to finda campground, even within an
hour's drive of Brisbane,because there's not a lot around
, and so to find a hip camp likethis one, we just loved it.
So we're going to talk it up abit and tell you how you can
(04:39):
find this campground and book itand stay.
Speaker 2 (04:42):
Yeah, absolutely, and it would be our recommendation
to definitely book, particularlyif you are wanting to get there
over a weekend period or aholiday period.
It is extremely popular.
We stayed midweek and I thinkat the maximum there may have
been three other campers thereon the property with us, so it
was beautiful and quiet.
(05:03):
It is called Lakeview.
It is situated in Beachmere,which is a quiet little seaside
town, just, I guess, south ofSandstone Point where we were
previously Paul Bribie Island.
It's in that, I guess, moretonBay region and Beachmere is a
(05:24):
tiny little blip on the map, soblink and you'll miss it.
But, as I said, called Lakeview.
It is a private property.
It's 50 acres set amongstbushland, and what makes this
hip camp so incredible is thatat the very back of the property
there's these big lakes thatyou can camp around, hence the
(05:45):
name Lakeview.
They have done it so well here.
The sites are massive and theyall cater to groups, so if
there's a couple of you in yourvans and you want to camp
together on a site, each site isbig enough for two or three
caravans.
We were camping by ourself andjust loved that amazing space.
(06:07):
I think from memory there maybe about eight sites around the
lake that are unpowered, andthen there are a couple of sites
that you can book if you doneed power.
They're also around the lake.
Hot tip we booked unpoweredsite number 2.
I spent countless hours readingthrough the reviews on the Hip
(06:27):
Camp listing trying to work outwhich was the best site.
They're all glorious.
They all have amazing viewsover the lake.
You are literally right on thelakefront.
But Site 2 had access directinto the lake without you know
all the reeds and things thatcan grow around the edges.
Speaker 1 (06:46):
Yes, and a real bonus to be able to put the canoe in
or the kayak or the stand-uppaddleboard, which, by the way,
are provided.
Speaker 2 (06:55):
Yes, At every site there is some sort of device
that you can use on the lake.
Speaker 1 (07:00):
And look, it's a great idea if you've got kids to
have your own life jackets, butwe did find a heap of life
jackets hanging up in the littlecabin and there's a barbecue
area.
There's a pool table.
It's really well done.
Speaker 2 (07:14):
That's exactly right, paul.
That's what I was just about tosay.
These guys have done it so well.
It is simple, back-to-basicscamping, but they've provided
incredible facilities forcampers to enjoy, still in a
really rustic kind ofenvironment.
There's a playground.
That's great for the kids.
There was even a table tennistable out in the open.
(07:34):
Now, look, I do need to say theweather was pretty terrible when
we stayed.
We've got to go back when thesun is shining and really make
use of that awesome weather.
But Jasper and I went out for agame of ping pong.
It was so windy the ball wasgoing crazy.
Everywhere there's plenty tokeep the kids entertained.
You can walk the entire wayaround the lake again in perfect
weather, making use of the slipand slide that they've got.
(07:58):
That just looks like so muchfun.
If you've got kids, they willabsolutely love that.
As Paul mentioned the location,it is so good.
It is literally 45 minutes fromBrisbane CBD.
It's 10 minutes off the BruceHighway into Beachmere and then
you've got the Caboolture Riverboat ramp.
Just up the road You've gotMoreton Bay, probably 10 minutes
(08:23):
from where you're staying.
So there's access to so muchfrom this location.
Speaker 1 (08:29):
And look, we didn't let the weather dampen our
spirits.
Well, certainly, Jasper.
He was out there in the kayak,droning around his head.
Speaker 2 (08:38):
Yeah, while it was raining.
I mean, don't you love kids?
That just don't care.
Look, we should mention dogfriendly Tick.
Yes, they do have somestipulations when it comes to
taking your four-legged familymember, but definitely you can
take them along.
Speaker 1 (08:51):
Only well-behaved dogs allowed.
Speaker 2 (08:52):
Yeah, we love those signs Absolutely.
You can have a campfire there.
In fact, I'm pretty certainthat most of the sites do have a
fire pit there for you.
They sell bags of firewood viaan honesty system so you can pop
your cash into the donation box.
Be honest people.
Yeah, absolutely.
And just remembering that thisis somebody's private property,
(09:13):
they do live at the front of theproperty, but we found the
owners in our exchanges withthem on HipCamp to be super
friendly and responsive andnothing was a problem.
In fact, we needed to come inearly for various reasons and
that, absolutely, yeah, come in,guys, no problem, whatever you
need to do.
So, really, really greatexperience and inexpensive.
(09:35):
I think for us it was about $35a night that includes the hip
camp fee, but I think if you'rea one or a two without a kid,
starting prices are as low as$26 a night.
Speaker 1 (09:48):
Now you do need to have your own water on board.
Speaker 2 (09:51):
Yes.
Speaker 1 (09:51):
Okay, even though there might be I think, katie,
you mentioned two powered sitesyou still have to have your own
water.
So no access to water.
But hey, what a bargain.
Speaker 2 (10:02):
Oh, absolutely Beautiful spot, one that we will
frequent more often as we're inSoutheast Queensland, because
of its location and also itsbeautiful outlook.
Speaker 1 (10:12):
Love it.
Okay, our special guests.
This is an absolute ripper Offthe beaten chat.
It is my favorite segment,katie.
Speaker 2 (10:20):
Yeah, I do love this one as well, Paulie, and
especially some of the awesomepeople we get to talk to too.
Speaker 1 (10:25):
And again today with Harry Fisher from Fire to Fork.
Welcome to the show, mate.
Thank you very much.
Good to be here, Mate.
Speaker 3 (10:33):
I tell you Well, not physically here, obviously.
Speaker 1 (10:35):
I'm on the other side of the country.
You are, you're over there inPerth, how's the weather?
Speaker 3 (10:39):
Yeah, yeah it, yeah, yeah, it's stunning, yeah,
beautiful, clear about mid-20slovely.
Speaker 2 (10:46):
Oh, it sounds like the place to be, harry.
I mean, we're on the southeastQueensland Sunshine Coast region
and you know, traditionallythis is the place to be, but not
at the moment.
Speaker 3 (10:56):
The weather up here is crazy Right now.
It is not the Sunshine Coastthere at all.
It is a bloody, rainy coast.
Speaker 1 (11:02):
Yes.
Speaker 3 (11:03):
Yeah, no, I've got a few mates over there at the
moment.
I was just whinging about it.
Speaker 2 (11:08):
Well we won't start whinging.
Speaker 1 (11:10):
Now mate Fire to Fork .
Wow, what an incredible successthat you have built.
I mean, I think you've beengoing for about eight years now.
You've amassed over 120,000loyal followers on YouTube, I
think, another 160,000 acrossthe social media world.
Something like that, yeah,Incredible.
(11:31):
You must pinch yourself.
Speaker 3 (11:32):
Yeah, it's very weird .
For a bloke who did finance atuni, it's a very, very weird
feeling to think that this is myjob now and has been for quite
a while.
Speaker 2 (11:43):
I'm so intrigued, harry.
Okay, how do we make the jumpfrom finance to buyer?
You know what was theinspiration for you to say, okay
, I'm not doing that anymore,I'm doing this.
Speaker 3 (11:56):
COVID.
Covid did it.
So in 2019, at the end of 2019,I left my job because I didn't
particularly enjoy it.
I was general manager of asoftware company.
So I'd done 10 years of financegeneral manager of a software
company.
Then my wife got an opportunityto move to Broome she's a
doctor and basically they weregoing to give us a house.
(12:16):
You get a pay rise, you get allthis stuff and I was like, oh,
this is a pretty awesomeopportunity.
Why don't I take a year offcorporate?
And opportunity, why don't Itake a year off corporate?
And I've got this little fireto fork thing that does a little
bit of stuff in the backgroundon Instagram.
Using my contacts.
From that I could probably geta bit of tourism work, Go to El
Questro and cook for people anddo sort of help with the private
tagalongs and stuff andbasically do cooking, demos and
(12:39):
bit of filming and whatnot.
Keep my head above water.
I wasn't going to make, wasn'tgoing to change my life, wasn't
going to make heaps of money,but with the free house and
renting our place, we didn'treally need heaps of money.
Speaker 1 (12:49):
Yeah.
Speaker 3 (12:49):
So, and it was before we had kids, we just got
married, so I was a really goodbaby, so we jumped on that.
And if you remember 2020, alittle thing happened in March,
yes, and all of a sudden Icouldn't leave Broome and
certainly wasn't getting anytourism work.
So, because I wasn't gettingtourism work, I thought, well,
(13:12):
bugger it, I'm going to go makevideos down on the beach, so
good.
So I started doing cookingvideos on the beach in Broome
during lockdown, and I didn'ttake any sponsorships, I didn't
take any kind of promotionalstuff through the channel.
I worked as a photographer andvideographer for various brands
because, again, they were stuckin Perth or whatever capital
city and I could film theirproducts in beautiful locations.
(13:34):
So I would sell videos and sellphotos and stuff like that, but
again, like nothing promotional.
And I was able to just sellphotos and stuff like that, but,
again, nothing promotional.
And I was able to just reallyfocus on building the channel
organically.
I didn't have to worry aboutbrands, I didn't have to worry
about anything else.
It was just let's focus oncooking and travel, wow.
So I had basically a year ofthat and by the end of the year,
I had written the book written,the first book, wow.
(13:58):
So that came out in August 2021.
The same month we had our firstkid.
We're back in Perth at thisstage and yeah, basically I just
sort of looked around and wentI do not need to work again, I
don't need to go back tocorporate, I've got enough.
You know, I had a couple ofmajor sponsors.
Just after we left Broome, Igot a couple of really good
offers from Zippo and CubCampers.
(14:20):
So it was like a really perfectmatch.
Zippo lighters, I mean, come on, Wow, I've been using Zippo
since I was 13.
So that was a no-brainer.
And then Cub Campers was myfavorite type of camper trailer
and I was like, well, this isjust a no-brainer, I'll jump on
these two.
And then you release a book,you get some merch, you do a
couple of other little paidthings and you don't need to go
(14:43):
back.
Speaker 2 (14:45):
Right now.
I just have to say, harry,there's so many people out there
listening to this just wishingthat they were you.
You're just living their dreamright now, hearing that, I mean
there are so many bad stories tocome out of COVID and then you
hear a story like yours.
That is just absolutelysensational and congratulations.
I mean how incredible for youto take a less than ideal
(15:06):
situation and turn it aroundinto now what has really become
an empire for you, and you'reout there living your best life
and showing people how they cando the same.
It's just awesome.
Speaker 3 (15:18):
Oh, thank you.
Thank you, yeah, I mean, it'sbeen really fun and I think my
business background has helped alot, because whenever I look at
how the business is structuredor sort of what I do for content
sorry, just give me one second.
Yeah, mate, no worries.
Sorry, my little boys inside.
Speaker 1 (15:38):
I thought it was Hollywood calling we're going to
do Fire the Fork, no worries,sorry, my little boy's inside.
I thought it was Hollywoodcalling we're going to do Fire
the Fork, the movie.
Speaker 3 (15:44):
No, that was just my boss, my three-year-old boss,
the tiny dictator.
Speaker 1 (15:50):
Mate, you've got a couple of kids there, haven't
you?
You've got Billy three, andthen Hugo one, of course, your
wife, sam, as you mentioned, adoctor.
You've got your hands full,yeah.
Speaker 3 (15:59):
I do, yeah, yeah, but yes, and actually part of that
is especially what I was justabout to say is because of my
business background, I've beenreally cautious about what I
take on and the type of contentI do, and it's all about being
sustainable.
So you guys are obviously atraveling family.
Now, because we can't be atravelling family, my wife works
(16:22):
and doesn't ever want to quit,so we live in a house in Perth
and I just go away and film andcome back.
And go away and film and comeback, and you know, a lot of the
time it's just for shortperiods.
So like we'll never do a lap ofAustralia.
Oh no, we've got to sort thatout for you, mate.
No, but I actually deliberatelydon't want.
Even if we did a lap ofAustralia, I wouldn't record it.
(16:43):
The reason for that is that Idon't want people to subscribe
because I'm doing a lap ofAustralia, because I'm not going
to be able to back that up.
I'm not going to be able tokeep doing laps of Australia.
Speaker 2 (16:54):
My kids are going to go to school in Perth.
Yeah, so my kids are going togo to school in Perth.
Speaker 3 (16:58):
So I'm even like we're moving to Canada in
February.
Oh wow, talk about a seachallenge.
I know, but again, all mycontent can't be Canadian
focused because I don't wantpeople to come and subscribe so
they can learn all about youknow how Canada is and whatever.
And then a few months later youknow I'm back in Perth and
(17:19):
they're going.
Oh well, the Canadian stuff'sgone.
I'm disappointed.
That's why I've actually mademy focus on food and cars,
because those are two thingsthat are never going to go
anywhere for me.
Speaker 2 (17:30):
Well, and I mean, who doesn't love food?
Speaker 1 (17:32):
And you know there's plenty of people out there that
love cars, so I actually thinkit's a really smart move and of
people out there that love cars,so I actually think it's a
really smart move.
And, mate, on the cars, I'vebeen watching quite a bit of
your back catalogue and theLC300, you've had the Just Autos
full kit put.
Speaker 3 (17:48):
there, we're in the middle of that right now.
Speaker 1 (17:51):
So I've been inspired by what you've been doing with
your vehicle.
Speaker 3 (17:54):
But well, how's it going?
You will not regret it.
It is an animal, it's anabsolute animal.
So 1,330 Newton meters oftorque, about 450 horsepower.
So to put into perspectivebefore I put the bull bar and
winch in it, I tried launchcontrol.
Speaker 1 (18:14):
I saw that video.
Speaker 3 (18:17):
No, you haven't seen the other video that there is a
video of Before.
It was on 33s and it didn'thave a bull bar and winch, it
did wheelies, is that?
legal, I am not, I mean no, butit was just an animal, like it
was it's hard to describe theG-Force, the 35's, really dead
(18:41):
in that and like, put a, youknow, put a bit of a dent in it,
which is good because it's lesstwitchy.
Like my wife drove it and shewas like this is scary, wow.
So the 35's, the extra weight,it's actually like now it's
really nice.
But yeah, certainly early on Iwas like, oh, I'm not using the
top tune really nice, but yeah,certainly early on I was like,
oh, I'm not using the top tune,I'm going to turn this down.
Speaker 1 (18:58):
Wow, now I've I've loved the build series and uh,
to direct the audience there toyour YouTube channel fighter for
to really check that out and goback.
You know, go back through theyears and and really check out
your content, cause I've I'veloved doing that.
I mean incredibly charismaticas well as a good cook Mate.
(19:18):
You got it all and now you'vegot the Land Cruiser 300.
Jeez.
Speaker 2 (19:23):
Nice, stopping you now.
Speaker 3 (19:24):
Got the two-car garage.
Now Got the Prado and theCruiser.
Speaker 1 (19:28):
Yeah, look, it's interesting, isn't it, how your
vehicle becomes an extension ofyour family, especially when
it's also part of your business,as well.
We've just said goodbye to our79 series and welcomed our new
300 as well.
Big step up, big step up.
Oh, mate, we haven't reallydriven it yet.
(19:49):
We're about to tackle our firstreal adventure, and that's
going to be over to Gari for thecleanup this year.
Oh, cool, great, yes, so we'rebuzzed about it.
Speaker 3 (19:59):
Oh, that'll be, that'll be really good.
I'll tell you what once you getused to that, when you chuck it
into sport mode and use themanual mode on with just all
those tune, it just sits ineights perfectly, towing
whatever entire bloody officeblock with that thing.
Speaker 1 (20:14):
Amazing.
Yeah, back to your cookbook,mate, because I do have to also
mention I know a lot of peopleout there will be wanting well,
where can I find your cookbooksand how do I get my hands on
this?
But to release your first oneand have a number one hit in the
outdoor leisure entertainment,I guess sector, you've now got a
second book that's launchedlate.
(20:35):
Last year was it?
Yeah, december, yeah.
Speaker 3 (20:39):
Wow, How's that going ?
Well, the only one that'soutsold.
It is the first one.
Okay, wow, so it's the I meanfor 2025, it's the best-selling
outdoor cookbook in Australia.
Speaker 1 (20:52):
Congratulations, mate .
Speaker 3 (20:54):
Thank you, truly amazing what a story and then
book one is number two.
So yeah, can't complain withthat.
Yeah, it's just been anincredible reaction and yeah,
I've been very humbled by it.
I remember when we released thefirst one, my publisher said if
(21:15):
we can sell 2,000 in the firstmonth, it'll be the most
successful book of their company.
And we sold 8,500.
Speaker 2 (21:23):
Wow.
Speaker 3 (21:25):
So yeah, it was just wild, I don't know.
I actually don't know how manywe've sold now, maybe 70,000 or
something like that.
Speaker 1 (21:30):
Yeah.
Speaker 3 (21:30):
But yeah, it's been just a great reaction and
actually BCF jumped on board awhile ago.
Speaker 1 (21:41):
Bcf sells books and they did an initial order and
they sold out within a week inall their stores and I've seen
your Bloke Cooks Food series.
You got more of that coming.
I really enjoyed that.
That's great, we do, yeah.
Speaker 3 (21:53):
I got, I think, five more episodes coming this year,
so it'll be BCF season two,which I need to get off my ass
and record more of.
But yeah, that'll be largelyrecipes from the new book,
because it sort of works,because you can obviously get
the book at BCF.
Speaker 2 (22:13):
Fantastic.
Now, harry, I have to tell youwe are complete novices when it
comes to any cooking over thefire.
Paul will argue the point and Ihave to say he's getting pretty
damn good at his baked potatoesin the fire.
But that's pretty well theextent of our cooking over the
flames.
So we don't eat meat but we doeat a lot of seafood and we love
(22:36):
that.
So I'm kind of hoping you mightbe able to give us some
inspiration for some recipes orideas for novices like us.
You know where do you startwhen you don't really know?
I mean, aside from obviouslygetting on and buying your
cookbooks and you know bingingyour content, where does
somebody who doesn't really knowhow to do this sort of thing
start?
Speaker 3 (22:55):
Look, I always just say treat it like a barbecue, so
get a little grill played out.
Don't try and get too fancywith camp ovens and complicated
things.
Well, no, sorry, you can.
There are two parts to this.
One of it is just treat it likea barbecue and make sure that
only half your grill's on thefire that way.
That's your heat control.
You move it left to right off,that's your heat control.
(23:15):
You move it left to right offthe fire onto the fire.
That's your heat control,that's your heat knob, basically
, yeah, so that's how you grillyour things and whatever.
Secondly, if you are going tostart doing camp oven stuff,
make sure you do something withlots and lots and lots of liquid
.
Something like not in your case, but like a pulled pork or that
kind of thing, where somethingis sitting in liquid because
(23:36):
liquid can only get to 100degrees so you can't burn it.
Speaker 2 (23:39):
Right, so curries and things like that would be a
good thing to try.
Speaker 3 (23:43):
Absolutely.
Curries are a great way tostart, really really good way to
start.
Yeah, again, anything you can'tburn is a win.
Speaker 2 (23:51):
Sure, that's pretty much my ethos in the kitchen,
regardless whether I'm outside,inside.
You know, anything I can't burnis a really good meal.
Speaker 3 (23:59):
The other thing is if you can prep a little bit, so,
as in marinate things, you get alot of stuff that, for example,
like a miso fish.
I don't know if you've everdone it, but you make a very
basic marinade.
So it's a bit of mirin, soy andmiso paste.
I'm writing down, I'm writingit down and then you get a piece
of any fish, Doesn't matterwhat it is Traditionally it's
(24:25):
been cod, basically a 51 toothfish.
If you're feeling very fancy,it's Nobu's signature dish and
you marinate it for two to threedays.
So it just sits in a Ziploc ora Tupperware or whatever in your
fridge.
Take it off, wipe the miso offit and then just grill it till
(24:46):
it's got a little bit of color.
But really really simple,Nothing else to it, no butter,
no anything else.
You just grill it till it's gotsome color.
That will absolutely blow yoursocks off.
It's one of the nicest thingsyou can ever eat.
It's salty, sweet, reallyreally creamy and it sounds like
.
You get it off and it looks dryand then you take a bite and it
just melts in your mouth.
Speaker 2 (25:04):
I wish we were FaceTiming with you right now,
because the look on Paul's face.
He's just gone into heaven.
He gets this like his eyesglaze over and he just goes into
this happy place.
Speaker 1 (25:13):
I could eat seafood every day, and you know if we
could afford seafood.
Speaker 2 (25:19):
I just need him to be better at catching it, Harry.
That's something else we've gotto brush up on.
Speaker 3 (25:23):
Yeah, absolutely, absolutely.
I'm such a bad fisher.
Speaker 1 (25:26):
Yeah, fisher by name, not catcher, that's right, Mate
, I've got an idea for you.
It's a bit of a collab, not toput you on the spot but let's do
book three together and it canbe called Rookie Cookies.
Speaker 3 (25:40):
What do you think?
I'm planning a kid's cookbook,so that'll be part of the same
thing.
Speaker 1 (25:44):
That's perfect.
We love it.
What's your favorite meal overthe fire?
Speaker 3 (25:51):
I just can't go past the classic steak and chips.
It's just, steak is one ofthose things that because you
grill it at extremely high heatto get that beautiful crust on
the outside, you can't burn itagain, so you can put it in the
hottest flame in the world andit'll just.
It just comes out better andbetter.
So that's kind of my go-to.
But I was actually.
(26:13):
I was literally planning adeath row episode, death row
meal episode, because I thinkthat's a fun idea.
And the first one is NorthernTerritory, skull Island prawns
with some garlic and salt andchili and lemon juice.
I don't know if you've everseen them, but they're average
(26:33):
22 centimeters each.
Wow, they're huge, they arehorses of things and they are
the nicest prawns in the worldWow, as far as I'm concerned.
I've given them to heaps ofpeople and every single person
has said it's the nicest prawnthey've ever tried.
Speaker 1 (26:48):
Wow, okay, now, we've never had that, so if you, come
across them.
Speaker 3 (26:51):
oh, Skull Island prawns, If you come across them,
get them.
Speaker 2 (26:55):
Okay, good tip, thank you.
Speaker 3 (26:57):
They're that good and you cut them in half, butterfly
them, grill them.
Doesn't matter if it's on gas,barbecue, whatever.
They're just insane.
Speaker 1 (27:05):
Wow, mate.
Well, I'll tell you what.
Yeah, we are salivating.
Speaker 2 (27:09):
Yes, you're making us hungry.
It is lunchtime here where weare recording this so you're
definitely making us hungry.
Speaker 1 (27:15):
Yeah, and look, we're excited.
I'm going to get some prawnsfor lunch.
Do it, Katie, do it.
We're excited for you for yourkids' cookbook as well.
We can't wait to see that.
We will certainly be on thepre-order Mate now.
Speaking of that and peoplebeing able to have access to you
and to your incredible books,what is the best way for people
(27:37):
to reach out or to get a hold ofyour content?
Speaker 3 (27:41):
Look, most of my content is YouTube.
I'm pretty terrible onInstagram.
Instagram is like a peek behindthe curtain.
It's you know what's happeningbehind the scenes, what's
happening in my private life andall that kind of you know not
too private, but you know what'shappening to kids and family
and cars and stuff.
Youtube is the more polishedbut unpolished content and then
(28:03):
if you want to get in touch, youcan email me, or if you want to
get merch books, whatever,that's all on my website,
firetoforknet Love it.
Speaker 2 (28:08):
Fantastic, harry, thank you.
It's been so great.
It's been very inspiring for usto, I guess, follow your
journey as well and hear moreabout it, but also for people
like us.
I think there'll be plenty ofpeople out there who are
traveling Australia, you know,but who don't do a lot of
cooking over the fire.
In that respect, it's very easywhen you're in your caravan I
(28:30):
mean, we always refer to it aslike a mini studio on wheels,
you know.
So you've kind of goteverything that you've got at
home, but to get out of ourcomfort zone and actually get
outdoors and experience that, Iguess that old school,
traditional style of camping,when you are sitting around the
campfire.
Speaker 3 (28:45):
I completely get it too.
It's so much, like you know, inthe same way that I don't cook
a fire at home, I don't light afire at home as much as I should
.
You've got to go and collectfirewood.
You got to do all that stuff.
I find that the best way to getthe best time to do it is if
you get to a nice free camp andthere's just firewood all over
the place.
That's when you'll do it.
Yeah, but it's the collectingfirewood is always the stumbling
(29:05):
block.
Speaker 2 (29:06):
Yeah, you got to get the kids on the job for that one
.
Speaker 1 (29:11):
When they get a little bit older, send them off
and get on the firewood.
No, mate, Mate.
Well, we're looking forward tothose prawns.
Hopefully we'll catch up withyou over there in Perth at some
point.
I know we're headed back intoWA and, yeah, we'll definitely
love to share a meal and acouple of bevvies around the
fire with you.
Speaker 2 (29:27):
He means, like you, cook us a meal.
I'm pretty sure that's whathe's angling at there, harry.
Speaker 3 (29:31):
I'll bring some Skylarland prawns.
Speaker 2 (29:32):
Yeah, and we'll bring the firewood Mate and all the
best, too, for your wife withher work over there.
Speaker 1 (29:40):
Thank you To Canada, mate.
If you're going to do anythingover there cooking-wise that
maple syrup, don't they nailthat, get some pancakes down,
mate, that's a good point.
Speaker 3 (29:48):
Yeah, for sure, for sure.
And then do that and poutine,yes, that's right, mate.
Speaker 1 (29:54):
All the best.
Thank you again for joining usand thanks for the chat.
We'll chat again soon.
Cheers, harry, see you, bye.
So good to catch up with Harryand again we encourage you to
get on, get yourself some copiesof his books and follow him on
his socials and YouTube.
It's very entertaining andeducational too.
If you need a few tips on howto become a better chef,
(30:16):
certainly I need it.
Speaker 2 (30:17):
Oh well, I was just thinking the same thing, Paul.
I'm very inspired to starttrying out some recipes over the
fire.
It's been an area that we, youknow, just haven't gone there
before.
No, that's right, I think bakedpotatoes is pretty well it.
Speaker 1 (30:34):
All right, let's talk about the takeaway for this
week.
I love this.
You'll never know what's outthere if you never go out there.
Speaker 2 (30:42):
Yep, it's pretty straightforward, isn't it?
I don't know if we need to sayanything more about that one.
Speaker 1 (30:46):
That's right.
And again, I'm reminded thisweek in talking with people that
we've met during our travelsthat you only get 18 summers
with your kids.
And you know it just hits yourheart, doesn't it in that spot,
and you just think, righto, Imet a lady yesterday afternoon
who just said hey, we watchedsome of your stuff over the
weekend and I realized that theone thing that I regret is that
(31:09):
we didn't do it with our kids.
Speaker 2 (31:11):
Yeah, definitely.
It's hard when you meet peopleand hear those sorts of stories
from them and you know just,life is so short, you just never
know what's around that nextcorner.
So why not make it an adventure?
Speaker 1 (31:24):
perfecto, katie.
Okay, now, next week we'regoing to update on the new lc
300 series build and get readyto tackle kagari gari.
I should say aka, aka, fraserIsland, oh so good.
Speaker 2 (31:36):
What an initiation into the 300.
Speaker 1 (31:39):
Yes, for now we'll say dream big, look after
yourselves and look after yourfamily.
And happy trails, bye.
Welcome to the Travel Australia podcast.
We are Paul, Katie and Jasperfrom the Feelgood family.
Join us as we explore thisgreat country, Australia, its
people, places and cultures.
Speaker 2 (00:18):
Yes, it's the Travel Australia podcast, where we
share the latest in RV industrynews road trip travel,
caravanning and camping, productreviews, guest interviews and
so much more.
Thanks for joining us.
Speaker 1 (00:31):
This week we stay at one of the best hip camps in
southeast Queensland.
We catch up with campfire cooksensation, harry Fisher from
Fire to Fork.
And we're getting excited,katie, planning for our first
big adventure in Scout.
Speaker 2 (00:46):
Ooh, oh, yeah, yeah, Our new family member, welcome
to Team.
Feel Good Scout.
Speaker 1 (00:52):
Now who's Scout?
What are we talking about?
There's no kids here.
Oh look no Extra kid coming toour life.
No, there's not.
Speaker 2 (01:00):
Although I mean, if it just happened that quickly, I
mean, how awesome would that be?
But no, we are lovinglyreferring to our new tow vehicle
Scout, aptly named by Jasper.
It is our Land Cruiser 300series, and who doesn't love a
good name of a vehicle?
You know, when we very firstpicked up our original caravan
(01:21):
the first one we bought back atthe caravan and camping show in
Brisbane in 2019.
We were completely green.
Jasper named that orange veryoriginal.
It was orange in colour and weloved having that name for that
vehicle because it really gaveit a personality and made it
part of the family.
Speaker 1 (01:40):
Sure did.
And even to this day, when werun into people who've been
long-time viewers with us fromthe start, they say, oh, I
remember when you first startedand you had Orange.
Yeah Well, I think people aregoing to love Scout, and I mean,
I just think the name's perfect.
Speaker 2 (01:55):
As soon as he said it , we both went ripper but
conjures up everything that wedo in our day-to-day life when
we're out there adventuring andexploring.
And you know, I also get thatimage in my head, paul of Jasper
, with his little Scout uniformon and his little hat and his
backpack, and off he is into thewilderness.
(02:15):
So it's a pretty cool name.
We just can't wait for Scout toactually you know, legitimately
be a part of our family andstart to take us on adventures.
Speaker 1 (02:25):
Oh, get the wheels rolling to actually you know,
legitimately be a part of ourfamily and start to take us on
adventures.
Oh, get the wheels rolling, andwe're going to update you next
week on the progress of thatbuild because it's getting close
.
Speaker 2 (02:33):
It is not that far away.
Speaker 1 (02:35):
Now listen.
I also want to mention aconnection back for me growing
up and traveling with my family,my six siblings and mum and dad
.
We went over there to the US ofA when I was 15.
Speaker 2 (02:46):
Oh look, annie, I just want to jump in here and
cut you off, paul, and say, ifyou have not listened to the
special episode podcast that werecorded a few weeks ago with
Paul's parents, we wouldabsolutely recommend that you go
back.
If you're after a little bit ofinspiration in your life no
matter whether it's related totravel or just you know, good
old-fashioned love story thisone is a must to listen to.
Speaker 1 (03:09):
Remarkable story and really just the tip of the
iceberg.
Oh yes, but when we got toAmerica, we rolled in there from
LAX out to Anaheim because wewanted to go look at Disneyland.
And we rolled down the streetthere in Orange County and there
was this dusty old Winnebagofor sale, because at that stage
(03:29):
my mum and dad didn't know whatthey were going to do.
There was nine of us.
Speaker 2 (03:31):
Crazy people.
Speaker 1 (03:32):
And so we bought this .
I think it was 32-foot oldWinnebago, it slept eight, there
were nine of us and it wascalled Scout.
That was the model, and so it'sa good connection back to that
as well, I think, soAppropriately named.
Speaker 2 (03:46):
I love it.
Hey, I just have to ask,because I think of this every
time.
You say it's slept eight andthere was nine of us.
Did you just take it in turnsif somebody didn't sleep one
night, or how did you deal withthat?
Speaker 1 (03:56):
Look, we always kind of divided at the middle child
Right.
I think most families do that.
That families do that.
That could be where theproblems arise.
But so the top three or theolder three, we kind of had our
bunks and then there was a largesort of queen size bed over the
main driving cabin and therewas a few people up there.
Speaker 2 (04:16):
Sure yeah, it was tight.
Yeah, I love it so good.
Speaker 1 (04:18):
Now we are going to get into, first, this hip camp,
because it's pretty rare to finda campground, even within an
hour's drive of Brisbane,because there's not a lot around
, and so to find a hip camp likethis one, we just loved it.
So we're going to talk it up abit and tell you how you can
(04:39):
find this campground and book itand stay.
Speaker 2 (04:42):
Yeah, absolutely, and it would be our recommendation
to definitely book, particularlyif you are wanting to get there
over a weekend period or aholiday period.
It is extremely popular.
We stayed midweek and I thinkat the maximum there may have
been three other campers thereon the property with us, so it
was beautiful and quiet.
(05:03):
It is called Lakeview.
It is situated in Beachmere,which is a quiet little seaside
town, just, I guess, south ofSandstone Point where we were
previously Paul Bribie Island.
It's in that, I guess, moretonBay region and Beachmere is a
(05:24):
tiny little blip on the map, soblink and you'll miss it.
But, as I said, called Lakeview.
It is a private property.
It's 50 acres set amongstbushland, and what makes this
hip camp so incredible is thatat the very back of the property
there's these big lakes thatyou can camp around, hence the
(05:45):
name Lakeview.
They have done it so well here.
The sites are massive and theyall cater to groups, so if
there's a couple of you in yourvans and you want to camp
together on a site, each site isbig enough for two or three
caravans.
We were camping by ourself andjust loved that amazing space.
(06:07):
I think from memory there maybe about eight sites around the
lake that are unpowered, andthen there are a couple of sites
that you can book if you doneed power.
They're also around the lake.
Hot tip we booked unpoweredsite number 2.
I spent countless hours readingthrough the reviews on the Hip
(06:27):
Camp listing trying to work outwhich was the best site.
They're all glorious.
They all have amazing viewsover the lake.
You are literally right on thelakefront.
But Site 2 had access directinto the lake without you know
all the reeds and things thatcan grow around the edges.
Speaker 1 (06:46):
Yes, and a real bonus to be able to put the canoe in
or the kayak or the stand-uppaddleboard, which, by the way,
are provided.
Speaker 2 (06:55):
Yes, At every site there is some sort of device
that you can use on the lake.
Speaker 1 (07:00):
And look, it's a great idea if you've got kids to
have your own life jackets, butwe did find a heap of life
jackets hanging up in the littlecabin and there's a barbecue
area.
There's a pool table.
It's really well done.
Speaker 2 (07:14):
That's exactly right, paul.
That's what I was just about tosay.
These guys have done it so well.
It is simple, back-to-basicscamping, but they've provided
incredible facilities forcampers to enjoy, still in a
really rustic kind ofenvironment.
There's a playground.
That's great for the kids.
There was even a table tennistable out in the open.
(07:34):
Now, look, I do need to say theweather was pretty terrible when
we stayed.
We've got to go back when thesun is shining and really make
use of that awesome weather.
But Jasper and I went out for agame of ping pong.
It was so windy the ball wasgoing crazy.
Everywhere there's plenty tokeep the kids entertained.
You can walk the entire wayaround the lake again in perfect
weather, making use of the slipand slide that they've got.
(07:58):
That just looks like so muchfun.
If you've got kids, they willabsolutely love that.
As Paul mentioned the location,it is so good.
It is literally 45 minutes fromBrisbane CBD.
It's 10 minutes off the BruceHighway into Beachmere and then
you've got the Caboolture Riverboat ramp.
Just up the road You've gotMoreton Bay, probably 10 minutes
(08:23):
from where you're staying.
So there's access to so muchfrom this location.
Speaker 1 (08:29):
And look, we didn't let the weather dampen our
spirits.
Well, certainly, Jasper.
He was out there in the kayak,droning around his head.
Speaker 2 (08:38):
Yeah, while it was raining.
I mean, don't you love kids?
That just don't care.
Look, we should mention dogfriendly Tick.
Yes, they do have somestipulations when it comes to
taking your four-legged familymember, but definitely you can
take them along.
Speaker 1 (08:51):
Only well-behaved dogs allowed.
Speaker 2 (08:52):
Yeah, we love those signs Absolutely.
You can have a campfire there.
In fact, I'm pretty certainthat most of the sites do have a
fire pit there for you.
They sell bags of firewood viaan honesty system so you can pop
your cash into the donation box.
Be honest people.
Yeah, absolutely.
And just remembering that thisis somebody's private property,
(09:13):
they do live at the front of theproperty, but we found the
owners in our exchanges withthem on HipCamp to be super
friendly and responsive andnothing was a problem.
In fact, we needed to come inearly for various reasons and
that, absolutely, yeah, come in,guys, no problem, whatever you
need to do.
So, really, really greatexperience and inexpensive.
(09:35):
I think for us it was about $35a night that includes the hip
camp fee, but I think if you'rea one or a two without a kid,
starting prices are as low as$26 a night.
Speaker 1 (09:48):
Now you do need to have your own water on board.
Speaker 2 (09:51):
Yes.
Speaker 1 (09:51):
Okay, even though there might be I think, katie,
you mentioned two powered sitesyou still have to have your own
water.
So no access to water.
But hey, what a bargain.
Speaker 2 (10:02):
Oh, absolutely Beautiful spot, one that we will
frequent more often as we're inSoutheast Queensland, because
of its location and also itsbeautiful outlook.
Speaker 1 (10:12):
Love it.
Okay, our special guests.
This is an absolute ripper Offthe beaten chat.
It is my favorite segment,katie.
Speaker 2 (10:20):
Yeah, I do love this one as well, Paulie, and
especially some of the awesomepeople we get to talk to too.
Speaker 1 (10:25):
And again today with Harry Fisher from Fire to Fork.
Welcome to the show, mate.
Thank you very much.
Good to be here, Mate.
Speaker 3 (10:33):
I tell you Well, not physically here, obviously.
Speaker 1 (10:35):
I'm on the other side of the country.
You are, you're over there inPerth, how's the weather?
Speaker 3 (10:39):
Yeah, yeah it, yeah, yeah, it's stunning, yeah,
beautiful, clear about mid-20slovely.
Speaker 2 (10:46):
Oh, it sounds like the place to be, harry.
I mean, we're on the southeastQueensland Sunshine Coast region
and you know, traditionallythis is the place to be, but not
at the moment.
Speaker 3 (10:56):
The weather up here is crazy Right now.
It is not the Sunshine Coastthere at all.
It is a bloody, rainy coast.
Speaker 1 (11:02):
Yes.
Speaker 3 (11:03):
Yeah, no, I've got a few mates over there at the
moment.
I was just whinging about it.
Speaker 2 (11:08):
Well we won't start whinging.
Speaker 1 (11:10):
Now mate Fire to Fork .
Wow, what an incredible successthat you have built.
I mean, I think you've beengoing for about eight years now.
You've amassed over 120,000loyal followers on YouTube, I
think, another 160,000 acrossthe social media world.
Something like that, yeah,Incredible.
(11:31):
You must pinch yourself.
Speaker 3 (11:32):
Yeah, it's very weird .
For a bloke who did finance atuni, it's a very, very weird
feeling to think that this is myjob now and has been for quite
a while.
Speaker 2 (11:43):
I'm so intrigued, harry.
Okay, how do we make the jumpfrom finance to buyer?
You know what was theinspiration for you to say, okay
, I'm not doing that anymore,I'm doing this.
Speaker 3 (11:56):
COVID.
Covid did it.
So in 2019, at the end of 2019,I left my job because I didn't
particularly enjoy it.
I was general manager of asoftware company.
So I'd done 10 years of financegeneral manager of a software
company.
Then my wife got an opportunityto move to Broome she's a
doctor and basically they weregoing to give us a house.
(12:16):
You get a pay rise, you get allthis stuff and I was like, oh,
this is a pretty awesomeopportunity.
Why don't I take a year offcorporate?
And opportunity, why don't Itake a year off corporate?
And I've got this little fireto fork thing that does a little
bit of stuff in the backgroundon Instagram.
Using my contacts.
From that I could probably geta bit of tourism work, Go to El
Questro and cook for people anddo sort of help with the private
tagalongs and stuff andbasically do cooking, demos and
(12:39):
bit of filming and whatnot.
Keep my head above water.
I wasn't going to make, wasn'tgoing to change my life, wasn't
going to make heaps of money,but with the free house and
renting our place, we didn'treally need heaps of money.
Speaker 1 (12:49):
Yeah.
Speaker 3 (12:49):
So, and it was before we had kids, we just got
married, so I was a really goodbaby, so we jumped on that.
And if you remember 2020, alittle thing happened in March,
yes, and all of a sudden Icouldn't leave Broome and
certainly wasn't getting anytourism work.
So, because I wasn't gettingtourism work, I thought, well,
(13:12):
bugger it, I'm going to go makevideos down on the beach, so
good.
So I started doing cookingvideos on the beach in Broome
during lockdown, and I didn'ttake any sponsorships, I didn't
take any kind of promotionalstuff through the channel.
I worked as a photographer andvideographer for various brands
because, again, they were stuckin Perth or whatever capital
city and I could film theirproducts in beautiful locations.
(13:34):
So I would sell videos and sellphotos and stuff like that, but
again, like nothing promotional.
And I was able to just sellphotos and stuff like that, but,
again, nothing promotional.
And I was able to just reallyfocus on building the channel
organically.
I didn't have to worry aboutbrands, I didn't have to worry
about anything else.
It was just let's focus oncooking and travel, wow.
So I had basically a year ofthat and by the end of the year,
I had written the book written,the first book, wow.
(13:58):
So that came out in August 2021.
The same month we had our firstkid.
We're back in Perth at thisstage and yeah, basically I just
sort of looked around and wentI do not need to work again, I
don't need to go back tocorporate, I've got enough.
You know, I had a couple ofmajor sponsors.
Just after we left Broome, Igot a couple of really good
offers from Zippo and CubCampers.
(14:20):
So it was like a really perfectmatch.
Zippo lighters, I mean, come on, Wow, I've been using Zippo
since I was 13.
So that was a no-brainer.
And then Cub Campers was myfavorite type of camper trailer
and I was like, well, this isjust a no-brainer, I'll jump on
these two.
And then you release a book,you get some merch, you do a
couple of other little paidthings and you don't need to go
(14:43):
back.
Speaker 2 (14:45):
Right now.
I just have to say, harry,there's so many people out there
listening to this just wishingthat they were you.
You're just living their dreamright now, hearing that, I mean
there are so many bad stories tocome out of COVID and then you
hear a story like yours.
That is just absolutelysensational and congratulations.
I mean how incredible for youto take a less than ideal
(15:06):
situation and turn it aroundinto now what has really become
an empire for you, and you'reout there living your best life
and showing people how they cando the same.
It's just awesome.
Speaker 3 (15:18):
Oh, thank you.
Thank you, yeah, I mean, it'sbeen really fun and I think my
business background has helped alot, because whenever I look at
how the business is structuredor sort of what I do for content
sorry, just give me one second.
Yeah, mate, no worries.
Sorry, my little boys inside.
Speaker 1 (15:38):
I thought it was Hollywood calling we're going to
do Fire the Fork, no worries,sorry, my little boy's inside.
I thought it was Hollywoodcalling we're going to do Fire
the Fork, the movie.
Speaker 3 (15:44):
No, that was just my boss, my three-year-old boss,
the tiny dictator.
Speaker 1 (15:50):
Mate, you've got a couple of kids there, haven't
you?
You've got Billy three, andthen Hugo one, of course, your
wife, sam, as you mentioned, adoctor.
You've got your hands full,yeah.
Speaker 3 (15:59):
I do, yeah, yeah, but yes, and actually part of that
is especially what I was justabout to say is because of my
business background, I've beenreally cautious about what I
take on and the type of contentI do, and it's all about being
sustainable.
So you guys are obviously atraveling family.
Now, because we can't be atravelling family, my wife works
(16:22):
and doesn't ever want to quit,so we live in a house in Perth
and I just go away and film andcome back.
And go away and film and comeback, and you know, a lot of the
time it's just for shortperiods.
So like we'll never do a lap ofAustralia.
Oh no, we've got to sort thatout for you, mate.
No, but I actually deliberatelydon't want.
Even if we did a lap ofAustralia, I wouldn't record it.
(16:43):
The reason for that is that Idon't want people to subscribe
because I'm doing a lap ofAustralia, because I'm not going
to be able to back that up.
I'm not going to be able tokeep doing laps of Australia.
Speaker 2 (16:54):
My kids are going to go to school in Perth.
Yeah, so my kids are going togo to school in Perth.
Speaker 3 (16:58):
So I'm even like we're moving to Canada in
February.
Oh wow, talk about a seachallenge.
I know, but again, all mycontent can't be Canadian
focused because I don't wantpeople to come and subscribe so
they can learn all about youknow how Canada is and whatever.
And then a few months later youknow I'm back in Perth and
(17:19):
they're going.
Oh well, the Canadian stuff'sgone.
I'm disappointed.
That's why I've actually mademy focus on food and cars,
because those are two thingsthat are never going to go
anywhere for me.
Speaker 2 (17:30):
Well, and I mean, who doesn't love food?
Speaker 1 (17:32):
And you know there's plenty of people out there that
love cars, so I actually thinkit's a really smart move and of
people out there that love cars,so I actually think it's a
really smart move.
And, mate, on the cars, I'vebeen watching quite a bit of
your back catalogue and theLC300, you've had the Just Autos
full kit put.
Speaker 3 (17:48):
there, we're in the middle of that right now.
Speaker 1 (17:51):
So I've been inspired by what you've been doing with
your vehicle.
Speaker 3 (17:54):
But well, how's it going?
You will not regret it.
It is an animal, it's anabsolute animal.
So 1,330 Newton meters oftorque, about 450 horsepower.
So to put into perspectivebefore I put the bull bar and
winch in it, I tried launchcontrol.
Speaker 1 (18:14):
I saw that video.
Speaker 3 (18:17):
No, you haven't seen the other video that there is a
video of Before.
It was on 33s and it didn'thave a bull bar and winch, it
did wheelies, is that?
legal, I am not, I mean no, butit was just an animal, like it
was it's hard to describe theG-Force, the 35's, really dead
(18:41):
in that and like, put a, youknow, put a bit of a dent in it,
which is good because it's lesstwitchy.
Like my wife drove it and shewas like this is scary, wow.
So the 35's, the extra weight,it's actually like now it's
really nice.
But yeah, certainly early on Iwas like, oh, I'm not using the
top tune really nice, but yeah,certainly early on I was like,
oh, I'm not using the top tune,I'm going to turn this down.
Speaker 1 (18:58):
Wow, now I've I've loved the build series and uh,
to direct the audience there toyour YouTube channel fighter for
to really check that out and goback.
You know, go back through theyears and and really check out
your content, cause I've I'veloved doing that.
I mean incredibly charismaticas well as a good cook Mate.
(19:18):
You got it all and now you'vegot the Land Cruiser 300.
Jeez.
Speaker 2 (19:23):
Nice, stopping you now.
Speaker 3 (19:24):
Got the two-car garage.
Now Got the Prado and theCruiser.
Speaker 1 (19:28):
Yeah, look, it's interesting, isn't it, how your
vehicle becomes an extension ofyour family, especially when
it's also part of your business,as well.
We've just said goodbye to our79 series and welcomed our new
300 as well.
Big step up, big step up.
Oh, mate, we haven't reallydriven it yet.
(19:49):
We're about to tackle our firstreal adventure, and that's
going to be over to Gari for thecleanup this year.
Oh, cool, great, yes, so we'rebuzzed about it.
Speaker 3 (19:59):
Oh, that'll be, that'll be really good.
I'll tell you what once you getused to that, when you chuck it
into sport mode and use themanual mode on with just all
those tune, it just sits ineights perfectly, towing
whatever entire bloody officeblock with that thing.
Speaker 1 (20:14):
Amazing.
Yeah, back to your cookbook,mate, because I do have to also
mention I know a lot of peopleout there will be wanting well,
where can I find your cookbooksand how do I get my hands on
this?
But to release your first oneand have a number one hit in the
outdoor leisure entertainment,I guess sector, you've now got a
second book that's launchedlate.
(20:35):
Last year was it?
Yeah, december, yeah.
Speaker 3 (20:39):
Wow, How's that going ?
Well, the only one that'soutsold.
It is the first one.
Okay, wow, so it's the I meanfor 2025, it's the best-selling
outdoor cookbook in Australia.
Speaker 1 (20:52):
Congratulations, mate .
Speaker 3 (20:54):
Thank you, truly amazing what a story and then
book one is number two.
So yeah, can't complain withthat.
Yeah, it's just been anincredible reaction and yeah,
I've been very humbled by it.
I remember when we released thefirst one, my publisher said if
(21:15):
we can sell 2,000 in the firstmonth, it'll be the most
successful book of their company.
And we sold 8,500.
Speaker 2 (21:23):
Wow.
Speaker 3 (21:25):
So yeah, it was just wild, I don't know.
I actually don't know how manywe've sold now, maybe 70,000 or
something like that.
Speaker 1 (21:30):
Yeah.
Speaker 3 (21:30):
But yeah, it's been just a great reaction and
actually BCF jumped on board awhile ago.
Speaker 1 (21:41):
Bcf sells books and they did an initial order and
they sold out within a week inall their stores and I've seen
your Bloke Cooks Food series.
You got more of that coming.
I really enjoyed that.
That's great, we do, yeah.
Speaker 3 (21:53):
I got, I think, five more episodes coming this year,
so it'll be BCF season two,which I need to get off my ass
and record more of.
But yeah, that'll be largelyrecipes from the new book,
because it sort of works,because you can obviously get
the book at BCF.
Speaker 2 (22:13):
Fantastic.
Now, harry, I have to tell youwe are complete novices when it
comes to any cooking over thefire.
Paul will argue the point and Ihave to say he's getting pretty
damn good at his baked potatoesin the fire.
But that's pretty well theextent of our cooking over the
flames.
So we don't eat meat but we doeat a lot of seafood and we love
(22:36):
that.
So I'm kind of hoping you mightbe able to give us some
inspiration for some recipes orideas for novices like us.
You know where do you startwhen you don't really know?
I mean, aside from obviouslygetting on and buying your
cookbooks and you know bingingyour content, where does
somebody who doesn't really knowhow to do this sort of thing
start?
Speaker 3 (22:55):
Look, I always just say treat it like a barbecue, so
get a little grill played out.
Don't try and get too fancywith camp ovens and complicated
things.
Well, no, sorry, you can.
There are two parts to this.
One of it is just treat it likea barbecue and make sure that
only half your grill's on thefire that way.
That's your heat control.
You move it left to right off,that's your heat control.
(23:15):
You move it left to right offthe fire onto the fire.
That's your heat control,that's your heat knob, basically
, yeah, so that's how you grillyour things and whatever.
Secondly, if you are going tostart doing camp oven stuff,
make sure you do something withlots and lots and lots of liquid
.
Something like not in your case, but like a pulled pork or that
kind of thing, where somethingis sitting in liquid because
(23:36):
liquid can only get to 100degrees so you can't burn it.
Speaker 2 (23:39):
Right, so curries and things like that would be a
good thing to try.
Speaker 3 (23:43):
Absolutely.
Curries are a great way tostart, really really good way to
start.
Yeah, again, anything you can'tburn is a win.
Speaker 2 (23:51):
Sure, that's pretty much my ethos in the kitchen,
regardless whether I'm outside,inside.
You know, anything I can't burnis a really good meal.
Speaker 3 (23:59):
The other thing is if you can prep a little bit, so,
as in marinate things, you get alot of stuff that, for example,
like a miso fish.
I don't know if you've everdone it, but you make a very
basic marinade.
So it's a bit of mirin, soy andmiso paste.
I'm writing down, I'm writingit down and then you get a piece
of any fish, Doesn't matterwhat it is Traditionally it's
(24:25):
been cod, basically a 51 toothfish.
If you're feeling very fancy,it's Nobu's signature dish and
you marinate it for two to threedays.
So it just sits in a Ziploc ora Tupperware or whatever in your
fridge.
Take it off, wipe the miso offit and then just grill it till
(24:46):
it's got a little bit of color.
But really really simple,Nothing else to it, no butter,
no anything else.
You just grill it till it's gotsome color.
That will absolutely blow yoursocks off.
It's one of the nicest thingsyou can ever eat.
It's salty, sweet, reallyreally creamy and it sounds like
.
You get it off and it looks dryand then you take a bite and it
just melts in your mouth.
Speaker 2 (25:04):
I wish we were FaceTiming with you right now,
because the look on Paul's face.
He's just gone into heaven.
He gets this like his eyesglaze over and he just goes into
this happy place.
Speaker 1 (25:13):
I could eat seafood every day, and you know if we
could afford seafood.
Speaker 2 (25:19):
I just need him to be better at catching it, Harry.
That's something else we've gotto brush up on.
Speaker 3 (25:23):
Yeah, absolutely, absolutely.
I'm such a bad fisher.
Speaker 1 (25:26):
Yeah, fisher by name, not catcher, that's right, Mate
, I've got an idea for you.
It's a bit of a collab, not toput you on the spot but let's do
book three together and it canbe called Rookie Cookies.
Speaker 3 (25:40):
What do you think?
I'm planning a kid's cookbook,so that'll be part of the same
thing.
Speaker 1 (25:44):
That's perfect.
We love it.
What's your favorite meal overthe fire?
Speaker 3 (25:51):
I just can't go past the classic steak and chips.
It's just, steak is one ofthose things that because you
grill it at extremely high heatto get that beautiful crust on
the outside, you can't burn itagain, so you can put it in the
hottest flame in the world andit'll just.
It just comes out better andbetter.
So that's kind of my go-to.
But I was actually.
(26:13):
I was literally planning adeath row episode, death row
meal episode, because I thinkthat's a fun idea.
And the first one is NorthernTerritory, skull Island prawns
with some garlic and salt andchili and lemon juice.
I don't know if you've everseen them, but they're average
(26:33):
22 centimeters each.
Wow, they're huge, they arehorses of things and they are
the nicest prawns in the worldWow, as far as I'm concerned.
I've given them to heaps ofpeople and every single person
has said it's the nicest prawnthey've ever tried.
Speaker 1 (26:48):
Wow, okay, now, we've never had that, so if you, come
across them.
Speaker 3 (26:51):
oh, Skull Island prawns, If you come across them,
get them.
Speaker 2 (26:55):
Okay, good tip, thank you.
Speaker 3 (26:57):
They're that good and you cut them in half, butterfly
them, grill them.
Doesn't matter if it's on gas,barbecue, whatever.
They're just insane.
Speaker 1 (27:05):
Wow, mate.
Well, I'll tell you what.
Yeah, we are salivating.
Speaker 2 (27:09):
Yes, you're making us hungry.
It is lunchtime here where weare recording this so you're
definitely making us hungry.
Speaker 1 (27:15):
Yeah, and look, we're excited.
I'm going to get some prawnsfor lunch.
Do it, Katie, do it.
We're excited for you for yourkids' cookbook as well.
We can't wait to see that.
We will certainly be on thepre-order Mate now.
Speaking of that and peoplebeing able to have access to you
and to your incredible books,what is the best way for people
(27:37):
to reach out or to get a hold ofyour content?
Speaker 3 (27:41):
Look, most of my content is YouTube.
I'm pretty terrible onInstagram.
Instagram is like a peek behindthe curtain.
It's you know what's happeningbehind the scenes, what's
happening in my private life andall that kind of you know not
too private, but you know what'shappening to kids and family
and cars and stuff.
Youtube is the more polishedbut unpolished content and then
(28:03):
if you want to get in touch, youcan email me, or if you want to
get merch books, whatever,that's all on my website,
firetoforknet Love it.
Speaker 2 (28:08):
Fantastic, harry, thank you.
It's been so great.
It's been very inspiring for usto, I guess, follow your
journey as well and hear moreabout it, but also for people
like us.
I think there'll be plenty ofpeople out there who are
traveling Australia, you know,but who don't do a lot of
cooking over the fire.
In that respect, it's very easywhen you're in your caravan I
(28:30):
mean, we always refer to it aslike a mini studio on wheels,
you know.
So you've kind of goteverything that you've got at
home, but to get out of ourcomfort zone and actually get
outdoors and experience that, Iguess that old school,
traditional style of camping,when you are sitting around the
campfire.
Speaker 3 (28:45):
I completely get it too.
It's so much, like you know, inthe same way that I don't cook
a fire at home, I don't light afire at home as much as I should
.
You've got to go and collectfirewood.
You got to do all that stuff.
I find that the best way to getthe best time to do it is if
you get to a nice free camp andthere's just firewood all over
the place.
That's when you'll do it.
Yeah, but it's the collectingfirewood is always the stumbling
(29:05):
block.
Speaker 2 (29:06):
Yeah, you got to get the kids on the job for that one
.
Speaker 1 (29:11):
When they get a little bit older, send them off
and get on the firewood.
No, mate, Mate.
Well, we're looking forward tothose prawns.
Hopefully we'll catch up withyou over there in Perth at some
point.
I know we're headed back intoWA and, yeah, we'll definitely
love to share a meal and acouple of bevvies around the
fire with you.
Speaker 2 (29:27):
He means, like you, cook us a meal.
I'm pretty sure that's whathe's angling at there, harry.
Speaker 3 (29:31):
I'll bring some Skylarland prawns.
Speaker 2 (29:32):
Yeah, and we'll bring the firewood Mate and all the
best, too, for your wife withher work over there.
Speaker 1 (29:40):
Thank you To Canada, mate.
If you're going to do anythingover there cooking-wise that
maple syrup, don't they nailthat, get some pancakes down,
mate, that's a good point.
Speaker 3 (29:48):
Yeah, for sure, for sure.
And then do that and poutine,yes, that's right, mate.
Speaker 1 (29:54):
All the best.
Thank you again for joining usand thanks for the chat.
We'll chat again soon.
Cheers, harry, see you, bye.
So good to catch up with Harryand again we encourage you to
get on, get yourself some copiesof his books and follow him on
his socials and YouTube.
It's very entertaining andeducational too.
If you need a few tips on howto become a better chef,
(30:16):
certainly I need it.
Speaker 2 (30:17):
Oh well, I was just thinking the same thing, Paul.
I'm very inspired to starttrying out some recipes over the
fire.
It's been an area that we, youknow, just haven't gone there
before.
No, that's right, I think bakedpotatoes is pretty well it.
Speaker 1 (30:34):
All right, let's talk about the takeaway for this
week.
I love this.
You'll never know what's outthere if you never go out there.
Speaker 2 (30:42):
Yep, it's pretty straightforward, isn't it?
I don't know if we need to sayanything more about that one.
Speaker 1 (30:46):
That's right.
And again, I'm reminded thisweek in talking with people that
we've met during our travelsthat you only get 18 summers
with your kids.
And you know it just hits yourheart, doesn't it in that spot,
and you just think, righto, Imet a lady yesterday afternoon
who just said hey, we watchedsome of your stuff over the
weekend and I realized that theone thing that I regret is that
(31:09):
we didn't do it with our kids.
Speaker 2 (31:11):
Yeah, definitely.
It's hard when you meet peopleand hear those sorts of stories
from them and you know just,life is so short, you just never
know what's around that nextcorner.
So why not make it an adventure?
Speaker 1 (31:24):
perfecto, katie.
Okay, now, next week we'regoing to update on the new lc
300 series build and get readyto tackle kagari gari.
I should say aka, aka, fraserIsland, oh so good.
Speaker 2 (31:36):
What an initiation into the 300.
Speaker 1 (31:39):
Yes, for now we'll say dream big, look after
yourselves and look after yourfamily.
And happy trails, bye.
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