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Advice
RECIPE: WALLY’S ASADO RIBS
These South American style beef ribs are addictive! Serves: 4-6 Time: 45 minutes (plus marinating) CLICK HERE TO READ THE RECIPE IN OUR FREE DIGITAL MAGAZINE INGREDIENTS 12-16 beef spare ribs (make sure to get the ones cut across the…
HILUX 2 – SUSPENSION LIFT INSTALL
Should you install a lift kit at home, or leave it to the professionals? We find out after fitting an Outback Armour suspension kit into Ev’s HiLux We all know that a good aftermarket suspension lift kit is money well…
Industry Round-Up
Rob Boegheim and HEMA We would like to congratulate Rob Boegheim for his 14 years with Hema Maps, having taken over from his parents as the Managing Director in 2005, and more recently as Chief Exploration Officer. Since 2005, Rob…
THE EV’ITOR’S COLUMN: No place like home
The story of how I fell in love with my 4WD again This motoring journalism gig is a bit of a weird one sometimes. You see, I rarely spend time in my own vehicles, and not because they don’t work…
ISSUE 059 – LSA LandCruiser, Jimny, Chilli Crab and travels galore
Welcome to Unsealed 4X4 Issue 59! Start the issue with an amazing LSA converted LandCruiser, take a trip with a Y62 Patrol to the middle of nowhere and back, cook up some campfire style Singapore Chilli Crab and learn how to…
Recipe: Catch and Cook – Easy Singapore Chilli Crap Recipe
This dish really isn’t that hard to do on the road. And who says it has to be crab? Any crustacean will do … even yabbies! Serves: 4 Prep Time: 25 minutes Cooking Time: 15 minutes CLICK HERE TO READ…
Breaking the kettle: TD42 cooling tech tips
We bring you nine ways to keep your TD42 from boiling itself to death, and a couple of things you’ll read on the forums that just don’t work! Words and Images by Wes Whitworth and Thomas Rolleston TD42s have gained…
Recipe: Chicken Kakadu-tori
Add some crusty garlic bread and you have an easy, one-pot dinner CLICK HERE TO READ THIS RECIPE IN OUR FREE DIGITAL MAGAZINE Serves: 4 Time: 60 minutes INGREDIENTS 1 large chicken, cut into sections 2 tins peeled/stewed tomatoes 2…
The Ev’itor’s Column: The Trip from Hell
Have you ever had a nightmare off-road adventure? I have… It was supposed to be a nice simple run up the highway to end up for a night at Blacksmiths Beach near Swansea in NSW. Lovely spot, you should check…
ISSUE 058 – 6 years, 6 builds, 1 incredible Patrol
It’s January and we’re already back in the swing of things at the online adventure capital that is Unsealed 4X4. Issue 58 features a thoroughly rebuilt custom Patrol and an Aussie made RFW off-road camper truck. In the tech department…
ISSUE 057 – Christmas Buyer’s Guide
It’s that time of the year yet again, and what better way to celebrate Christmas than with our massive annual Christmas Buyer’s Guide. Unsealed 4X4 staff searched for the best 4WD accessories and camping gear we’d like to see under…
Recipe: Classic Pork Loin Roast
The perfect roast for a chilly night, and enough time to socialise while it cooks. Serves: 4-6 Time: 80 minutes CLICK HERE TO READ THE RECIPE IN OUR FREE DIGITAL MAGAZINE INGREDIENTS 1.5kg pork loin, rolled, with the skin scored…
Uniflame Cook Set reviewed
Is this a flamin’ good piece of cooking gear or will it only add to your camping clutter? Words by Grant Hanan and Linda Bloffwitch, Images and Video by My Aussie Travel Guide We’re probably not telling you anything new…
The Ev’itor’s Column: Don’t make bets with photographers
I lost, and ended up with a tattoo of a glorified (yet endangered) budgie What on earth does this have to do with 4WDing? Well, stick with me folks, there is a link. Let me set the scene … Scott…
Terrain Tamer announces new General Manager
When Frank Hutchinson and Don Kyatt started Terrain Tamer back in the late 1960s, they couldn’t have imagined the international company that still designs and manufactures parts for 4X4s that Terrain Tamer has grown into nearly 50 years later. Jim…
