Camping and caravaning often require the simplest and easiest dinners, and cooking outdoors with minimal washing up is a must. There’s nothing better than a delicious steak and a succulent salad enjoyed with a beer or wine at the end of a day in the great outdoors.
Steaks come in a choice of five cuts: rib-eye, tenderloin, sirloin, T-bone and rump. Premium cuts like rib-eye and tenderloin often have fine layers of fat running through them called marbling, which melt when cooked. Rump can be tougher, but a good quality rump steak can be tasty if cooked well.
Choose a nice red piece and remove it from the fridge one hour before cooking, as steak cooks best at room temperature. Ensure your grill is set to high to seal in the natural juices, and never cut a steak to check if it’s done.
Steaks come in a choice of five cuts: rib-eye, tenderloin, sirloin, T-bone and rump. Premium cuts like rib-eye and tenderloin often have fine layers of fat running through them called marbling, which melt when cooked. Rump can be tougher, but a good quality rump steak can be tasty if cooked well.
Choose a nice red piece and remove it from the fridge one hour before cooking, as steak cooks best at room temperature. Ensure your grill is set to high to seal in the natural juices, and never cut a steak to check if it’s done.
Step one
Trim excess fat. Heat a hotplate, grill or heavy-based pan on high. Brush each steak lightly with oil.
Step two
Place on a hot grill. Cook steak until moisture begins to pool on the surface. Turn only once.
Step three
Cook until the steak feels springy when pressed with tongs. Cover with foil and rest for five minutes.
Pat peach halves dry with paper towel, then arrange on more paper towel until ready to use. Heat olive oil in a large frying pan on high. Fry prosciutto for 2–3 minutes until crisp. Set aside. Add peach halves and cook, turning, until lightly caramelised. Stir in thyme and heat for one minute.
Stir mustard and honey through, then bring to the boil. Reduce heat to low and simmer for one minute. Stir vinegar through and season to taste. Transfer pan juices to a jug. When ready to serve, divide rocket, fetta, prosciutto and peaches among plates and drizzle with warm pan juices.
Serves 4.
The key to successful camping lies in knowing what cooking essentials to pack and what to leave behind. Marinades are a fantastic addition to elevate any camp meal and can be made using ingredients you have with you on the road.
Bushman’s marinade
Combine ½ cup beer, ¼ cup brown sugar, 2 tbsp oil and 1 tbsp barbecue seasoning, 1tbsp malt vinegar, 2 tbsp Worcestershire sauce and 1 crushed clove of garlic. Suits 1.5kg beef.
Sweet spicy marinade
Combine 1tbsp Vegemite, 2 tsp curry powder, ½ cup fruit chutney, 2 cloves crushed garlic, ¼ cup natural yoghurt. Suits 1kg chicken.
Honey and mustard rub
Combine 2tbsp oil, 1 tbsp Dijon mustard, 1 tbsp brown sugar, 1 tbsp honey, 1 tbsp vinegar, pinch cinnamon. Suits 750gm pork.
A Hybrid Caravan or camper trailer could be what you need to add more adventure to your weekends, contact the SWAG Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our Campers, Hybrids and Caravans.
Christmas camp cooking needn’t be difficult or overly complicated. The weather is generally hot, and you’ll be cooking outdoors. Some fish and prawns on the barbie and some nice tropical fruit with rum for dessert will hit the spot for a no-fuss festive feast.
Salsa
Combine the coriander, lime juice and garlic in a bowl. Add the fish, turning to coat. Marinate, covered, in a fridge for 20 mins. Combine salsa ingredients in a bowl. Preheat a flat barbecue plate on high. Barbecue fish for 3-4 mins each side, until flesh flakes easily with a fork.
Serves 6.
Big tiger prawns on grill.
Combine all ingredient except prawns in a large bowl and mix thoroughly. Add prawns and coat with mixture. Cover with plastic wrap and allow to rest in fridge for 30 mins. In a wok or frying pan, add a little vegetable oil and heat. Add the entire contents of your bowl to the pan and stir-fry until the prawns are cooked and change colour.
Serves 4.
Small bunch of bananas cooking on grill
Rum sauce
Preheat barbecue grill on high. Barbecue bananas in their skins for 8–10 mins each side.
Meanwhile, combine all the rum sauce ingredients in a medium saucepan. Stir over low heat until smooth. Increase heat and bring to the boil, then reduce the heat to low and simmer for 10–15 mins until thickened slightly. Set aside. Toss peaches and nectarines in sugar. Barbecue with pineapple for 3–4 mins each side, until caramelised. Peel bananas and drizzle with rum sauce. Serve with the other fruits and ice cream.
Serves 6.
A Hybrid Caravan or camper trailer could be what you need to add more adventure to your weekends, contact the SWAG Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our Campers, Hybrids and Caravans.
Camping in the great outdoors doesn’t have to mean sacrificing some of the home comforts, such as a good feed. With a good camp kitchen, some basic cooking utensils and some pantry staples, you can cook up a storm.
Fried chicken wings in grill. Barbecue chicken wings grilling fire, wing.
For more helpful tips and tricks for adventuring Australia in your SWAG camper, please feel free to contact us! Alternatively, we also share a bunch of helpful resources like how to reverse a caravan, where to safely park a caravan, or how to dust-proof your camper, in our blog.
We also encourage you to check in with other campers across Australia and the world in the SWAG Community. There you might find more tips for caravanning or exploring, or more cooking tips like this short article about camping food from Emma.
A hybrid caravan could be what you need to add more adventure to your weekends, contact the SWAG Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our products.
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SWAG Off Road Camper Trailers & Hybrid Caravans is 100% Australian family owned and operated business, with almost two decades of experience in the off-road campers and caravan industry.
