There’s something deeply satisfying about cooking in the great outdoors. Whether you’re nestled in the ranges of the Grampians, relaxing by the Goulburn River or soaking up the outback in the Northern Territory, food just takes better under the open skies and beside a crackling fire.
Any seasoned campers knows, outdoor cooking doesn’t have to mean just baked beans and marshmallows (though we love those too!). With a little planning, you can whip up mouthwatering meals and utilise our great camp kitchens.
Camp Cooking Tips
- Pack smart- bring essentials like a portable store or grill, tongs, foil, a cooler with ice packs, or use one of our wonderful camp kitchens.
- Pre-prep at home- chop veggies, marinate meat, and portion out dry ingredients before leaving home.
- Keep it simple- choose recipes with few ingredients but big flavour.
- Clean as you go- utilise camp kitchen cleaning facilities or have a small tub for washing dishes and biodegradable soap, this will keep the kitchen or your site tidy and wild-life safe.
Easy and Tasty Campfire Recipes
One Pan Campfire Breakfast
Ingredients:
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6 eggs
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4 slices of bacon
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1 small onion, diced
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1 cup mushrooms, sliced
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1 cup baby spinach
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Salt & pepper
Instructions:
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Cook bacon in a skillet until crispy. Remove and set aside.
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In the bacon fat, sauté onion and mushrooms until golden.
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Stir in spinach and cook until wilted.
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Crack in the eggs and scramble.
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Crumble the bacon back on top. Serve with toast or over potatoes.
Foil-Wrapped Garlic Butter Salmon
Ingredients:
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2 salmon fillets
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2 tbsp butter
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2 cloves garlic, minced
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Lemon slices
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Salt, pepper, and herbs (like dill or parsley)
Instructions:
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Place each fillet on a sheet of foil.
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Top with butter, garlic, lemon, and seasonings.
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Fold into packets and cook over coals or on a grill for 10–12 minutes.
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Serve with grilled veggies or rice.
Campfire Banana Boats
Ingredients:
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Bananas
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Mini marshmallows
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Chocolate chips
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Crushed nuts (optional)
Instructions:
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Slice each banana down the middle (leave the peel on).
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Stuff with marshmallows, chocolate, and nuts.
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Wrap in foil and place near coals for 5–7 minutes.
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Unwrap carefully and dig in with a spoon!
Cooking in the Camp Kitchen
One-Pot Pasta Primavera
Ingredients:
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250g pasta (penne or fusilli)
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1 zucchini, chopped
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1 capsicum, chopped
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1 small onion, sliced
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1 cup cherry tomatoes, halved
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2 tbsp olive oil
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Salt, pepper, dried herbs
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Grated cheese or parmesan (optional)
Instructions:
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Boil pasta in a pot of water until nearly done.
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Drain most of the water, leaving a little.
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Stir in olive oil, veggies, and herbs. Simmer for 5 minutes.
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Top with cheese if desired and serve warm.
BBQ Chicken & Veggie Skewers
Ingredients:
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500g chicken breast, cubed
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1 zucchini, thickly sliced
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1 red capsicum, chopped
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1 red onion, quartered
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Olive oil, salt, pepper, garlic powder
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Skewers (wooden or metal)
Instructions:
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If using wooden skewers, soak them in water for 30 minutes.
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Toss chicken and veggies in olive oil and seasonings.
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Thread onto skewers, alternating ingredients.
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Grill on BBQ, turning every 3–4 minutes until cooked through (about 12–15 minutes total).
Camp Kitchen Stir-Fry
Ingredients:
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2 tbsp oil
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1 onion, sliced
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1–2 cloves garlic, chopped
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Any quick-cooking veg (e.g., capsicum, snow peas, mushrooms, broccoli)
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2-minute noodles or pre-cooked rice
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Soy sauce, sweet chili, or stir-fry sauce
Instructions:
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Heat oil in a frypan or wok.
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Cook onion and garlic for 2 mins, then add other veggies.
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Stir-fry until crisp-tender.
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Add cooked noodles/rice and a splash of sauce. Stir well.
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Optional: Add pre-cooked chicken or tofu for protein.
Camp cooking is about more than just nourishment—it’s about sharing meals, making memories, and enjoying the rhythm of the outdoors. So next time you’re packing for a trip, skip the boring snacks and get creative.
With a little fire and a bit of flair, you’ll be amazed what you can cook beneath the stars.
