One of the first things we do before we go camping is come up with a menu for the duration of our stay. When deciding on camping food, we look for two key things – it has to be simple to make and it must taste delicious.
Here are our favourites:
- Overnight Oats
- Egg in a hole
- Toasted cheese, tomato and onion sandwich
- Cheese and meat board
- BBQ Steak with root vegetable & mushroom skewer
- Lamb chops, sweet corn & sweet potato
- Chicken potjie
- BBQ Dessert cone
- Toasted marshmallows
This is a good one to make for your first morning of camping. We make it the day we leave and keep it cool until the next morning.
1/2 cup Rolled Oats
1/4 cup Milk of your choice
1/4 cup Yoghurt of your choice
1 tbsp Frozen Blueberries of your choice
Sprinkling of cinnamon
Squeeze of lemon juice
Drizzle of honey
Pour the oats into a jar that seals properly with a lid. Add the milk of choice, then layer the yoghurt and berries on top of the oats. Sprinkle with cinnamon, a squeeze of lemon juice and a drizzle of honey. Put in the cooler box/Esky and it will be ready for breakfast the following morning.
Egg in a hole
1 Slice of your favourite bread
1 Free range egg
1 tsp Butter
Salt & Pepper
With the rim of a glass, press a hole in the centre of a slice of bread. Heat a pan on the fire or gas plate. Add the butter, once melted, add the bread. Crack the egg into the centre of the hole in the bread.
Cook the egg until it sets at the bottom, sprinkle with salt and pepper and then carefully flip over the toast and egg with a spatula. Cook until yolk feels soft and toast is golden brown. Serve with your favourite condiments or a sprinkle of cheese.
Toasted cheese, tomato & onion sandwich
2 Slices of your favourite bread or a bread roll
Strong cheddar cheese
Salt & Pepper
Heat a pan on a gas plate or fire. You can also toast this straight on a grid over a fire.
Grate or slice the cheese, slice the tomato and onion (we like slicing the onion in rings). Place one slice of bread on the breadboard, spread a dollop of chutney on one slice of bread. Then layer the cheese, onion and tomato. Season with salt and pepper.
Place the second slice of bread on top and then butter both slices of bread on the outside of the sandwich. Place the sandwich in the pan or on the grid. Toast until golden on both sides, turning carefully with a spatula.
Cheese and meat board
This is a favourite lunch or snack for any occasion! Add any you like to this snack board.
Cheese of your choice (eg: Bree, Camembert, Blue cheese, sharp & crumbly cheddar)
Cold meats of your choice (eg: Salami, Prosciutto, Chorizo)
Crackers of your choice
Sweet & Sour gerkins
Pile all the ingredients onto a wooden breadboard, mix and match your favourite toppings for a tasty feast.
BBQ Steak with root vegetable & mushroom skewers
2 Beef steaks of your choice (Rump, Sirloin, T-bone)
3 baby potatoes
6 cubes of Butternut or Pumpkin
8 Button mushrooms
1/2 a bunch of Thyme
Salt & Pepper
4 x Bamboo skewers – soak in water for about an hour
Spice the steak and drizzle with olive oil, set aside.
Put 4 button mushrooms on each skewer, place on a plate and top each mushroom with a small knob of butter and some Thyme.
Cut the baby potatoes in half, then stick the skewer into the centre of the potatoes and butternut/pumpkin alternating between the two. Place these on a plate and drizzle with olive oil and top with Thyme.
Once the fire is ready, its time to cook the potato and butternut skewers first, place them on top of a grid on the fire or gas BBQ, turn the skewers regularly. After about 15 minutes add the steak and mushrooms. Cook the steak to taste and the mushrooms until golden brown – turning regularly.
BBQ Lamb chops, sweet corn & sweet potato
2 Lamb Chops
1 Medium sweet potato
2 Sweet corn
2 Sprigs of rosemary
2 Sprigs of Basil (chopped up)
Salt & Pepper
Spice the lamb chops and set aside.
Cut the sweet potatoes in half lengthwise. Tear off a piece of aluminium foil big enough to fit one-half of a sweet potato. Place the sweet potato half on top of the aluminium foil, drizzle with olive oil, top with 1 sprig of rosemary and salt & pepper. Wrap the sweet potatoes tightly closed in the aluminium foil.
Place the sweet potatoes on the grid of the fire or gas BBQ, these need to cook for about 30 minutes turning them every 10 minutes.
Place the sweet corn on the grid of the fire/BBQ, these need to cook for about 20 minutes, turning them regularly.
Place the chops fat side down, on the fire/BBQ grid and render the fat for about 3 minutes until crispy. Turn the chops onto their sides and cook slowly to taste.
This is an all-time favourite, and great to do when camping. See our post here with our favourite recipe for a Chicken Potjie.
BBQ Dessert cones
Serves 8 (reduce quantities as needed)
1 Banana (peeled and sliced)
100g Mini marshmallows
250g Strawberries (sliced)
1 slab of Dark Chocolate (broken into pieces)
1/4 cup Nutella
8 Waffle cones
Drizzle the Nutella on the inside of the cone. Fill the remaining ingredients layering as you go. Once the cone is filled, carefully wrap it up in aluminium foil, leaving a gap at the top of the cone.
Place the wrapped up cone on top of the grid on a cool part of the fire/BBQ, cook for 5-10 minutes (depending on the heat) turning regularly. The chocolate and marshmallows should be melted and gooey inside. Eat while it is still warm.
An all-time favourite and super simple.
1 Packet of marshmallows
Bamboo skewers or a clean long stick (making sure you haven’t chosen something poisonous…)
Thread 1 -3 marshmallows onto a bamboo skewer. Toast over the fire until golden brown. Leave to cool for a minute and then pop it into your mouth. Delicious!
These are a few of our favourite camping food ideas, let us know if you have any favourites!