Probably that's because camp cooking is becoming ever-more sophisticated. Today we have reliable portable fridges and freezers and ever-better preservation processes to keep food fresh for longer periods. Add that to a wide choice of gas stoves and ovens, traditional camp ovens and cardboard box cooking and campers can prepare a wide variety of meals to rival many restaurants.

And so the evening meal - which flows from happy hour to after dinner drinks around the campfire - often becomes a veritable banquet of entrees, freshly baked breads, soups, roasts, stews, casseroles and desserts, cooked to perfection and leisurely eaten under the stars.

Of course it's enjoyable, a lot of fun and well worth the effort but when you're tired and hungry or you want a hot snack, nothing beats the humble jaffle iron! It's quick, simple versatile, tasty and filling and can be used for breakfast, smoko, lunch, dinner and dessert! Simply add two slices of buttered bread (margarine optional) and a filling of just about anything that comes to hand and cook it over the fire, or on the stove and in a few minutes you have a delicious golden brown jaffle.

These days jaffle irons come in many shapes and sizes and each type has its own loyal band of supporters. There's the traditional round type, a favourite because you can cram in more filling; the square models that don't waste the bread crust; those that mould the jaffle into two halves similar to the house-bound electric models; the teflon non-stick models and the family 'two at a time' models.

There is really no limit to these versatile little toasters. The filling possibilities are limited only by your imagination. Last night's leftovers never tasted better; stews, savoury mince, baked beans, pastas and curries. There's the traditional egg and pre-cooked bacon breakfast jaffle and cheese, ham, corned beef, tomatoes, cans of fillings from the supermarket or the more unusual fruit and cinnamon.

Jaffles can become gourmet creations. Let your imagination run riot and you'll soon build up favourite recipes of your own. Here's a few you may like to try.

GRAHAM'S HAWAIIAN PIZZA: Slices of tomato, sprinkle of sweet basil or oregano, grated cheese, finely chopped pineapple (well drained) and ham.

GARRY'S HOT CURRY SPECIAL: Mix together left over curry and rice to make tasty Samosa jaffles.

TONY'S SATE SUPREME: Chop and mash any left-over cooked vegetables, add peanut butter, cummin (to taste), and a little crushed garlic.

ANDY'S SWEET TREAT: A little beauty this one! A sweet jaffle to have after the main course savoury jaffle. Thin slices of peeled apples, pears or bananas, a smear of peanut butter, a sprinkle of sultanas and cinnamon and a trickle of honey.

SMILIN' JOE'S JAFFLE: Fresh ham off the bone, grated matured cheddar cheese, a slice or two of home grown tomato, salt and pepper to taste and a dash of worcestershire sauce.

Butter or margarine is the key to making golden crusted jaffles which do not stick to the iron. A new iron may require the liberal use of butter or margarine at first but once you've broken it in you can cut back on the use oil - or even do without.

If you are yet to experience the simplicity of the humble jaffle iron it is well worth a try. Once you've camped with one you'll quickly find it becomes a camp fire essential. Kids love 'em!