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Camping recipes and tips!
Step into the wild with our ultimate guide to camping cuisine! Whether you're a seasoned outdoor chef or a novice camper, our blog post is your passport to delicious adventures. From quick recipes to ingenious tips for keeping your food fresh, we have a mouthwatering collection that will elevate your campfire cooking game. Get ready to impress with hearty breakfasts and simple dinners that redefine wilderness dining. Let's turn your next camping trip into a gourmet getaway you won't forget!
Of course, we have some great recipes to get you inspired. Before we get there, we also have a great list of handy tips that may just revolutionise your camp cook experience!
- Menu planning is your best friend! If you have a clear plan of what food you want to take away with you, it’s easier to purchase and pack what you need!
- If you plan to cook something directly in a campfire (think jacket potatoes!), double wrap in foil to prevent ash and dirt from getting to the food.
- Flavour! Everyone wants it, but packing 18 different dried herbs and spices does not scream camp-pack efficiency! The solution; pre-season your proteins and vegetables before you leave home and label accordingly. If you plan to buy protiens items closer to your destination, pre-make your seasonings and pack them into small containers, jars, or resealable bags.
- Make ahead; toasted sandwiches, scrambled egg mix (use our pancake mix milk jug solution!), and pre-chop vegetables for each meal, if it can be prepared before you leave the house, it may be worth putting the effort in!
- Freeze it! Any proteins, pre-made toasted sandwiches, chopped vegetables, a block of butter, etc, can all be frozen before you leave and then packed into your ice box. These items then double as ice and stay colder for longer!
- Convenience is key; wraps pack better and last longer than loaves of bread, sachets of pre-cooked rice don’t need to be packed in an icebox, and snacks that everyone knows and love are snacks that will be eaten!
- On the last day, use any leftover protein and vegetables to make an omelette!
- When you get home and your icebox still has a lingering ‘food’ smell, wipe it clean with a solution of water and bi-carb soda.
Breakfast Burritos
Ingredients :
makes 8
Cooking notes:
makes 8
- 4 hashbrowns
- 6 eggs
- 1/2 cup cream
- 300g Italian sausage
- 1 cup shredded cheese
- 60g baby spinach
- 8 large wraps
Method
- Cook hash browns according to packet instructions.
- Whisk eggs and cream together until well combined. Season with salt and pepper.
- Remove the sausage from the casing and crumble into small pieces. Heat a frypan over medium-high heat with oil. Add sausage pieces and cook until crispy. Remove to a plate to cool and keep pan over heat.
- Add extra oil or butter to the pan. Pour in egg mixture and scramble. Cook to your liking. Remove from pan to cool.
- Once all ingredients have cooled to room temperature; divide among wraps along with cheese and spinach. Fold wraps to secure fillings. Wrap in alfoil.
- To serve, heat a frypan over medium heat with oil or butter. Add wraps, sealed-side down, and cook until golden, warmed through and cheese has melted.
- Make the burritos ahead and keep frozen until you are ready to pack! Defrost the burritos before cooking.
- You can customise the fillings; bacon, mushrooms, tomatoes! If you like it, you can add it!
- These burritos are not exclusively a camp food. Make ahead for a busy week and have them ready to warm in the morning or for lunch.
Want to make this at home? We used Diego's Gowell Classic Wrap, Kitchen 2 Kitchen Shredded Cheddar Cheese and Baby Spinach from the Dinner Twist Marketplace.
Spelt Pancakes
Ingredients :
Cooking notes:
- 480g white spelt flour
- 3 tsp baking powder
- 1 1/2 tbsp caster sugar
- 2 tsp bi-carb soda
- 1 1/2 tsp vanilla powder
- 2 eggs
- 2 1/2- 3 cups milk
Method
- Whisk pancake mix, eggs and milk to form a smooth batter.
- Use a funnel or spouted jug to pour pancake batter into an empty milk bottle. Seal and keep refrigerated/cold.
- To cook pancakes; heat a frypan with butter over medium-high heat. Pour even amounts of batter (roughly 1/3 cupful) into the pan. When bubbles form, flip and cook until golden. Repeat with the remaining batter. Serve with maple syrup, fruit or berries (or other toppings of choice).
- Halve dry ingredients to make a thin batter for European-style pancakes.
Want to make this at home? We used Spelt Pancake Mix, Harvey Fresh Full Cream Milk and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
Jacket Potatoes
Ingredients :
Cooking notes:
- 4 medium-large potatoes
- 1 zucchini
- 2x 400g tin baked beans
- shredded cheese
Method
- Coat potatoes with oil and season with salt and pepper. Wrap potatoes individually in foil.
- Bury potatoes in the hot coals of a campfire and cook until crispy on the outside and tender inside, about 30 to 60 minutes.
- Grate zucchini. Add to a saucepan over medium-high heat with oil and cook until softened. Add beans and cook for a few more minutes until beans are warmed.
- Cut a slit in the middle of each potato and use a fork to push out the sides.
- Fill jacket potatoes with baked beans and top with grated cheese.
- Skip the zucchini if desired.
- Jacket potatoes are a great vessel for many fillings; tuna, corn and sour cream, leftovers such as bolognese or chilli con carne, roasted chicken and coleslaw, ham, cheese and pineapple, or bacon and chives.
Want to make this at home? We used Medium Potatoes, Zucchinis and Ceres Organics Baked Beans from the Dinner Twist Marketplace.
Street Corn
Ingredients :
- 100g aioli
- 1/2 tsp smoked paprika
- 1 lime
- 4 corn cobs
- 100g feta cheese
- 10g herbs such as coriander or parsley
Method:
- Add aioli, paprika, lime zest and 2 tsp juice to a bowl. Mix to combine and transfer to a jar.
- Prepare the corn by peeling the husks back (without detaching them from the bottom) and removing all of the silk. Replace the husks.
- Place the corn on a grate over a warm part of your campfire (not over direct flames). Grill, turning frequently until the corn is charred in places and cooked through, 10-15 minutes. Remove from the grill and allow to cool a bit so they are safe to handle. Remove the husks.
- Slather with prepared aioli, crumble over feta cheese and sprinkle over chopped herbs.
Cooking notes:
- Prepare the aioli at home and transfer it into a reused jar!
- Instead of cooking the corn in it's husk, you can remove them and wrap in alfoil.
Want to make this at home? We used Fine Foods Aioli, Global Spices Smoked Paprika and Corn Cobs from the Dinner Twist Marketplace.
Want more hot tips?...
- Pulled Chicken Burgers with Chipotle Slaw:
Slow-cook the chicken before leaving home. Slice burger buns, wrap them individually and freeze. - Ham & Cheese Toasties:
Premake the toasties, wrap them individually and freeze. - Slow Cooked Veggie Soup:
Premake the soup. Wrap sourdough rolls individually and freeze. - Chicken Risoni Soup Bundle:
This bundle is super easy to pack and warm up for lunch and dinner on your trip! - Cheesy Scones:
Let's be honest: these are delicious and fun to make! Bake in a camp oven or a cast iron pan covered with alfoil. - Sun Rice Brown Rice & Quinoa:
These are a great convenience food; already cooked, simply warm and serve with a curry or chilli con carne, or toss with fresh veggies for a filling salad. - Harvey Fresh Apple & Blackcurrant Juice, 6-pack:
Once again, a yummy treat! But, these juices can also be frozen before leaving, when packed into your icebox they will work to keep other items cool.
