Camping recipe by travla founder and Masterchef winner Andy Allen

BBQ butterflied rainbow trout, caper and citrus butter

Guess who decided to play culinary maestro in the wild? None other than Andy Allen, the brain behind travla and the champion of Masterchef! This recipe is going to elevate your campsite cooking game with minimal ingredients required but maximum flavour guaranteed. As summer creeps closer, imagine spending a lazy afternoon by the BBQ, indulging in a succulent whole fish dish, and washing it down with an ice-cold travla beer – because, let's face it, that's the true Aussie way to savour the season!

Ingredients:

1. 1 whole butterflied rainbow trout

2. 100g unsalted butter

3. 50g baby capers

4. zest and juice of 1 lemon

5. 1/2 a bunch of flat leaf parsley, leaves picked

6. chilli salt

Method:

1. Ask your fishmonger to butterfly and debone the rainbow trout.

2. Wipe the skin with a paper towel to remove any moisture and give it the lightest brush with oil.

3. Season the fish with salt and place onto a hot barbie skin side down for 3 minutes. You want to crisp the skin up nicely so make sure the barbie is hot.

4. Flip the fish onto the flesh side and cook for a further 2 minutes.

5. For the caper and citrus butter, melt down the butter in a small pan until it goes nut brown. Take it off the heat, add in the rest of the ingredients and then season with chilli salt. Keep the butter warm until you're ready to serve and then smother the fish in the warm buttery goodness.

6. Of course, enjoy your fish with an ice cold travla beer.

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