HOME FLIP		CAMPSITE CUISINE Packing an Esky and a barbie, Flip Shelton proves eating in the bush is simple. CAMP food conjures so many images, from Priscilla Queen of the Desert to Jack Absalom- and Deb potato. But one thing is for sure: when you leave the big smoke for the bush, you don't have to leave your tastebuds behind. Just follow the advice of every scout - be prepared - and keep it simple. Think about freeze-dried food - AlpineAire is one brand - or "just-add-water" packet foods. The Continental range includes pastas,vegetables and.desserts. Tinned beans, tuna, potato salad, crunchy cut vegetables and spaghetti- all make filling meals,too. And for those who love their pud, Tesco makes great individual treacle, puddings. In the great outdoors, however nothing beats fresh food cooked simply. Prepare a delicious tomato-based sauce be-fore you leave. Then, having boiled your pasta on a camp oven, stir it through. You might want to make soups and marinate kebabs (separating your meat and vegetables) as well. In the meantime, I'm packing bags, finding a safe barbecue site and making a meal from simple ingredients: Saganaki Cheese Heat grill or frypan to a medium heat, lightly grease with good olive oil, and grill finger thick slices of sheeps-milk cheese or gruyere. Do both sides until golden brown. Serve with crusty bread, lemon juice, lettuce, whatever Asparagus Remove woody heads, then boil for only a few minutes in the billy as you would at home. Eat as they are or season with salt and pepper, lemon.juice or olive oil and balsamic vinegar, even some shavings of parmesan cheese. Eggs CAREFULLY prick the.shell and boil in the billy for 5 minutes. To poach fill camp oven with four inches of water and l tablsp of vinegar. Bring to the boil. Swirl water to ensure even distribution of vinegar. Break eggs into boiling water and cook. Sausages BRATWURST, Mexican, veg-etarian -the choice of sausages is huge. Choose one that can be boiled in the billy as well as grilled. Flip Shelton appears on Huey's Cooking Adventures on Channel 10, weekdays at 11am. Taken from the Herald-Scun 28/11/00 - Picture : Paul Trezise