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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.

COLA WING DINGS

Fried chicken wings in grill. Barbecue chicken wings grilling fire, wing.

INGREDIENTS:

1 cup brown sugar
4cm fresh root ginger, crushed (minced in a jar or tube is fine)
2 cloves of garlic, minced (see above)
2 onions, finely chopped
2 tablespoons soy sauce
1 can of Coca-Cola
Salt and pepper
1kg chicken wings or pork ribs

METHOD:

Mix the brown sugar, ginger, garlic, onions, soy sauce, and Coca-Cola, plus a dab of salt and pepper in your camp oven.
Add the chicken wings and be sure to give them a good coating of the marinade. Let them cook slowly for about 1.5-two hours, with a good shovel full of coals on the camp oven’s lid.
Serve the wings as a snack or add a bit of rice to make it a main meal. Warning, these are addictive and if there’s any leftover you can have them cold the next day.

BREKKY HASHBROWNS

INGREDIENTS:

2 large Russet potatoes
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup extra virgin olive oil

METHOD:

Scrub, clean and grate the potatoes (you can leave the skin on or peel them).
In a sieve, rinse the grated potato under water until it runs clear.
Drain the potatoes and place them on a tea towel or paper towels and remove as much moisture as possible.
Transfer the potato to a bowl and mix in the salt, garlic and onion powder.
Heat the oil in a large skillet until a piece of grated potato sizzles on contact.
Spread the potato across the skillet in an even layer and press down. Cook for around two minutes.
Stir again, press down and let cook for a further two minutes. Flip sections and cook until crispy.
Transfer to paper towels to absorb the oil and serve with eggs, avocado and bacon, or eat on their own.

BREAKFAST ROTI

INGREDIENTS:

4 roti bread, buttered
1 large avocado, sliced longways
4 free-range eggs
Handful of rocket
Olive oil
Kalamata olives
Salt and pepper, to taste

METHOD:

Butter roti bread on both sides, toasting each side on a skillet until brown.
Lightly fry each egg, sunny side up.
Thinly slice avocado and layer on each piece of roti.
Place an egg on top of each roti. Add a handful of rocket, olives and drizzle with olive oil.
Season each roti with salt and pepper and serve.

For More Camping Tips & Recipes

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.

THE NEXT STEPS

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.

COLA WING DINGS

INGREDIENTS:

METHOD:

BREKKY HASHBROWNS

INGREDIENTS:

METHOD:

BREAKFAST ROTI

INGREDIENTS:

METHOD:

For More Camping Tips & Recipes

THE NEXT STEPS

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