2nd Annual Surfing World Camp


Surfing World Camp Vibes

Last weekend we escaped with a tribe of passionate surfing and camping enthusiasts to the 2nd Annual Surfing World Camp. Poler’s Co-founder Benji Wagner and president Chris Noyes joined us on our road trip north to share in an epic few days of outdoor adventuring.

The Surfing World Camp is unlike any other surf trip in history. Based in the unspoilt surrounds and pumping waves around Seal Rocks on the mid-North Coast of New South Wales, The Surfing World Camp features live music, hangs with your favourite surfboard shapers and sessions experimenting with their boards, yoga and meditation workshops, surf coaching, live art and the good time vibes of likeminded people sharing surfed out stoke around a campfire.

The guys from Bear Rentals jumped at the chance to be involved so we loaded up their Poler #adventuremobile and hit the road. When we arrived at Treachery Camp we set up our rooftop ‘Le Tente’ and enjoyed the camp vibes from a slightly elevated viewpoint.

Rohan Anderson (@outlaw_omnivore) came along for the ride and inside the tipi's open fire, using the freshest seasonal produce and a Poler cast iron cookpot, he demonstrated how to cook up a seasonal ‘veg ragu’ (see below for recipe)

The crowd got to know Benji and Poler a little better when Benji took the stage on the to take part in a Q&A with Surfing World Editor Vaughan Blakey.

All in all, we spent 3 days surfing idyllic conditions in the ultimate spot with a crew of awesome campers and can’t wait to do it all again next year.




Easy veg camp pot (with sneaky chorizo)


2 zucchini (chopped)

2 onion (chopped)

2 egg plant (chopped)

4 cloves garlic (chopped)

1-2 sticks chorizo (chopped and optional)

handful fresh parsley (chopped)

1 litre passata

1 tbsp smoked pimenton

1/2 tbsp cumin powder

1 tsp hot chilli powder (or 1 fresh jalapeño chopped)

Glass Red wine

1 cup water

Olive oil 





Heat a generous glug of olive oil in a cast iron pot

Fry the chopped onion, eggplant and zucchini and brown for about ten minutes. Stir regularly.

Add the optional fresh chorizo and brown for a few minutes. 

Pour over the red wine and cook out for a minute or two.

Add garlic, spices then pour in the passata, and add water. Bring to the simmer

Add 2/3 of the parsley (reserve the rest for serving)

Gently simmer for 30-40 minutes with the lid on.

The sauce should have reduced significantly and the vegetables soft. 

Add the remaining parsley for freshness, season with salt and pepper. Enjoy