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  • Meals in your campervan
  • Meals in your campervan

Eating wonderful food on an australian campervan holiday

​​​​​​​​​​​​Whatever Maui motorhome you choose for your holiday, you will have a full kitchen at your disposal. We supply all the tools of the trade too, with pots, pans, colander, cooking utensils and even decent wine glasses so you can enjoy a glass of fabulous Australian Shiraz as you cook your evening meal.

With good sized fridges, you can stock up on lots of goodies. Our branches all have supermarkets conveniently located nearby so you can pick up groceries before you hit the road. We recommend you look out for local farmer’s markets too – there’s always lots of fresh produce for sale and they offer some of the best food shopping in Australia! For market locations, please refer to www.farmersmarkets.org.au.

​​There’s nothing better than being able to choose a different view each day to prepare and eat you meals by.

You’ll probably want to treat yourself every now and again at a restaurant, but for the rest of your holiday you’ll need some inspiration.​


​Recipes on the Road 

​​Check out our Recipes on the Road​ to get some great ideas for cooking meals in your motorhome. Use our app to browse our recipes, and share your own.
View Recipes on the Road >

More Recipes

Take a look at our simple yet delicious meal suggestions below. From tasty dinners to delectable desserts - we are sure they will disappear as fast as you made them!

ChickenRecipiesBeefRecipiesPorkRecipiesVegetarianRecipiesTasty Treats
  • Easy Chicken & Vegetable Stirfry


    Serves 2 people
  • Ingredients:
    ½ onion
    1 large carrot
    ½ zucchini (courgette)
    ½ red capsicum
    3 small mushrooms
    2 chicken breats
    2 packets flavoured of soft noodles (e.g. Singapore style noodles, Chow Mein style)
    1 tablespoon olive oil

    Method:
    Finely chop the onion.
    Add the olive oil to a large frying pan or wok and heat for 1 minute.
    Add the onion to the heated olive oil and cook until soft and light brown.
    Chop the chicken breast into small chunks and add it to the onion.
    Meanwhile, slice the carrot and zucchini to thin slices, cut the capsicum into strips and slice the mushrooms.
    Once the chicken has browned add the carrot.
    Cook the carrot for 5-7 minutes on a low heat and then once it has begun to soften add the zucchini and the capsicum for a further 5 minutes.
    Prepare the noodles in a pan by adding boiling water and cook until soft, stirring regularly.
    Whilst cooking the noodles add the mushrooms to the frying pan with the other vegetables for 3 minutes.
    Strain the noodles once cooked and add the seasoning provided with the packets.
    Add the noodles to the frying pan and mix with the chicken and vegetables to ensure the seasoning flavours the whole dish.
  • Thai Chicken Curry

    Serves 4 people
  • Ingredients:
    ½ BBQ Chicken
    3 small zucchini (courgette)
    1 large red onion
    12 button mushrooms
    3 tablespoons extra virgin olive oil
    1 small can of cocnut milk (270ml)
    1 small can of water (270ml)
    ½ cup red Thai curry paste
    Pappadams
    Fresh coriander

    Method:
    Remove chicken from bones, and remove fat.
    Chop the zucchinis, onions and halve the mushrooms.
    Add one tablespoon of extra virgin olive oil to a non-stick frying pan and sauté the onions until caramelized.
    Remove the onions and place them in a large pot.
    Add one tablespoon of extra virgin olive oil to the same pan and sauté the zucchini until tender.
    Remove the zucchini and place them together with the onions.
    Add the remaining tablespoon of extra virgin olive oil to the same pan and cook the mushrooms until tender.
    Remove them and place them together with the zucchini-onion mix.
    Place the pot with the sautéed vegetables on the stove and add the coconut milk, water, curry paste and chicken.
    Mix together and simmer for a few minutes.
    Serve with rice and microwaved pappadams.
    Sprinkle chopped coriander over curry.
  • Chicken in a Hurry

    Serves 4 people
  • Ingredients:
    1 BBQ Chicken
    1x 500g packet mixed frozen vegetables
    1 diced onion
    1-½ cups skim milk
    3 sachets garden harvest chiecken & vegetables cup a soup
    ½ teaspoon basil
    ½ cup stock water (from the cooked vegetables)

    Method:
    Remove chicken from bones, and remove fat.
    In a large saucepan cover vegetables and onion with boiling water, cook for 5 minutes, drain, set aside keeping ½ cup of stock water (may be needed later).
    In same saucepan combine milk, soup mix and basil, bring to boil.
    Add vegetables and chicken, mix together.
    Cook 3 minutes, if mixture is too thick add left over stock water until the right consistency is achieved.
    Serve with cooked Basmati rice, pasta or potatoes.
  • Mirela's Basil Pesto Pasta

    Serves 4 people
  • Ingredients:
    250g Penne Pasta
    ½ roasted chicken (separate chicken from the bone and shred into small pieces)
    1 onion (finely chopped)
    1 small jar of Basil Pesto Paste (in the pasta section of your supermarket)
    220ml light thickend cream
    2 cups of baby spinach (washed)
    ½ avocado sliced

    Method:
    Boil Pasta in a pot of hot water (add some oil to stop pasta from sticking).
    Once pasta ready, strain and keep aside. Heat up some oil in a frying pan, add onion and fry lightly.
    Reduce heat.
    Add 4 tablespoons of pesto and stir through.
    Add thickened cream and stir through.
    When the cream becomes hot (do not boil) add the remaining ingredients: spinach, chicken, avocado and cooked pasta.
    Stir through to ensure all the pasta is covered with sauce.
    Add salt and pepper to taste.
    If desired you can add parmesan cheese for extra flavour.
  • Apricot Chicken

    Serves 2-3 people
  • Ingredients:
    ½kg chicken breast
    2 x 60g packets French onion soup
    1 onion
    1 carrot
    2 tablespoons butter
    1 tablespoon cornflour
    1 teaspoon curry powder
    1 small or medium tin of apricots in juice or syrup to taste

    Method:
    Melt butter in a frying pan and brown the chicken pieces.
    Remove meat from pan.
    Add sliced onions and diced carrot to pan and cook until tender.
    Do not burn.
    Mix the cornflour well with the apricot juice, and add to pan.
    Mix the French onion soup with one cup of water, and the curry, and add to the pan.
    Simmer and then add the chicken and apricots to the pan and cover.
    Simmer slowly until chicken is tender and cooked, stirring occasionally.
    Serve with rice.

    Variations - Chicken pieces can be used instead of breast.
    The French onion soup can be left out, and sour cream can be added prior to serving.
    It can also be casseroled, oven or microwaved, and served with rice or vegetables of choice.
  • Rigatoni Rupert

    Serves 4 people
  • Ingredients:
    1 tablespoon oil
    2 onions, chopped
    500g minced lean beef
    500g fresh tomatoes, roughly chopped
    3 tablespoons tomato paste
    2 tablespoons fresh basil, chopped
    Freshly ground black pepper
    1 cup red wine
    1 cup water
    500g fettuccini
    Grated parmesan cheese, to serve
    Fresh crusty bread, to serve

    Method:
    Heat oil in a large saucepan.
    Add onions.
    Sauté until onions are tender.
    Add mince steak.
    Stir over high heat until meat is browned. Add tomatoes, tomato paste, basil and pepper.
    Add wine and water.
    Mix well.
    Bring to boil, reduce heat. Simmer uncovered for approximately 45 minutes or until nearly all liquid has evaporated.
    Meanwhile, cook spaghetti according to directions on the packet.
    Drain and keep warm.
    Serve sauce over spaghetti.
    Sprinkle with grated Parmesan cheese.
    Serve with fresh crusty bread.
  • Rainbow Bush Kebabs

    Serves 2 people as a main
    4 people as an entree
  • Ingredients:
    500g of tender beef
    1 red onion
    1 large red onion
    2 capsicums (1 yellow and 1 green)
    1 zucchini (courgette)
    Cherry tomatoes
    1 bag of kebab sticks

    Method:
    Cut beef into medium size cubes, do the same for all the vegetables (leave cherry tomatoes whole).
    Once you have cut all your ingredients, slide them on the kebab (skewer) stick one by one starting with capsicum and then one colour vegetable after the other (don't forget the meat) so that it looks very colourful like a rainbow.
    Cook on BBQ for 5-8 minutes or to your liking.
    Serve with a fresh green salad and a nice baguette or bag of chips.
  • Chilli Con Carne

    Serves 4 people
  • Ingredients:
    1 brown onion (chopped)
    500g of beef or pork mince
    400g can of diced tomatoes
    Continental Chilli Con Carne packet mix
    1 tablespoon of olive oil

    Method:
    Heat olive oil in pan.
    Add mince and brown for approx 3mins.
    Add onion and cook for 2mins.
    Add in diced tomatoes and continental packet mix combined with 190ml of water.
    Bring to the boil stirring.
    Cover and simmer for 10mins.
    Serve with plain rice and fresh bread stick.
  • Baked Potato in their Jackets

    Serves 4 people
  • Ingredients:
    6-8 large potatoes (do not peel)
    Grated Aussie cheddar cheese
    1 small tub of sour cream
    400g fresh beef mince meat
    1-2 ripe diced tomatoes
    Note: other toppings can be used instead of the minced beef, including fresh salad items, avocado, chopped pineapple, cooked seafood or chicken.

    Method:
    Wash and wrap the potatoes individually in aluminium foil and place in the coals of the fire (not in the flames) for approx 45-60 minutes and then check if soft (may need longer for large potatoes).
    Cook mince in a frypan and add diced tomato, stir.
    Add salt and pepper to taste.
    Once potatoes are ready, unwrap and place on plates.
    Cut a ‘cross’ into the top of each potato, squeeze open slightly and fill/top each potato with the cooked mince, and grated cheese on top.
    Add a dollop of sour cream to the top of each potato.
    The potatoes can be cooked in a normal oven too of course.
  • Rissoles (aussie Meat Balls)

    Serves 2 people
  • Ingredients:
    500g minced beef
    1 medium onion finely Chopped
    1 cup soft bread crumbs
    ½ teaspoon dried mixed herbs
    1 tablespoon parsely chopped
    1 beaten egg

    Method:
    Blend all ingredients well together.
    Shape into balls about 6cm (2 ½") in diameter for a main dish, smaller if serving with pasta or as an appetiser.
    Put flour into a bag and then add 2 Rissoles at a time.
    Shake gently until the Rissoles are coated.
    Brush off excess flour before cooking.
    Cook on the hot plate on the BBQ or pan fry on the camp stove for about 20 minutes turning and browning on all sides.
    Serving suggestion - Rissoles can be served with tomato sauce or gravy as a main dish.
  • Spaghetti Carbonara

    Serves 4 people
  • Ingredients:
    500g spaghetti
    2 vegetable stock cubes
    2 tablespoons butter
    1 chopped onion
    250g bacon pieces
    1 cup milk
    1 cup cooking cream
    4 egg yolks
    2 cups grated cheese
    1 teaspoon salt
    1 teaspoon black pepper
    Parsley to serve

    Method:
    Boil pasta in water with 1 stock cube according to directions on the packet.
    Drain pasta and keep 2 cups of the water, put pasta and the water back in a big pot.
    Heat up 1 tablespoon of butter in a frying pan, add bacon and onion, fry lightly and add it to the pasta.
    Combine milk, cream, 1 tablespoon butter and 1 stock cube, bring to boil and remove it from heat.
    Add 4 egg yolks, pepper, salt and nutmeg.
    Mix well.
    Slowly add the cheese, bit by bit. When cheese is melted add sauce to the pasta, mix well.
    Serve with parsley on top if you like.
  • Chilli Con Carne

    Serves 4 people
  • Ingredients:
    1 brown onion (chopped)
    500g of beef or pork mince
    400g can of diced tomatoes
    Continental Chilli Con Carne packet mix
    1 tablespoon of olive oil

    Method:
    Heat olive oil in pan.
    Add mince and brown for approx 3mins.
    Add onion and cook for 2mins.
    Add in diced tomatoes and continental packet mix combined with 190ml of water.
    Bring to the boil stirring.
    Cover and simmer for 10mins.
    Serve with plain rice and fresh bread stick.
  • The Aussie Sandwich
  • Ingredients:
    Slices of fresh home-baked bread from the local bakery
    Chopped local salad items in season: avocado
    tomato
    lettuce
    cucumber
    sprouts
    Sliced Australian cheddar cheese
    Deli sliced Australian ham

    Method:
    Spread avocado on bread instead of butter, lay slices of ham, and cheese and salad items on top.
    To make it really Aussie – add a native ‘bush food’ relish or chutney for more flavour.
  • BBQ Grilled Vegetables

    Serves 2 people
  • Ingredients:
    A mix of local vegetables in season:
    eggplant
    red capsicum
    tomatoes
    zucchini (courgette)
    pineapple
    sliced pumpkin or sweet potato
    potato
    asparagus spears
    onion
    parsnip
    2 Spoons Australian olive oil
    Salt & Pepper

    Method:
    Cut the cleaned vegetables into slices, pour over the olive oil, and grill lightly on the BBQ plate, or on a grill over the camp fire.
    Season with salt and pepper as required.
    Tastes great with chilled Aussie white wine and home-made garlic bread.
  • Roadside Bean Burrito

    Serves 2 people
  • Ingredients:
    1 can of mixed beans
    1 sachet of burrit seasoning
    1 red onion
    1 tablespoon olive oil
    Lettuce
    1 packet of Burritos
    Salsa or Sweet Chilli sauce (optional
    ½ cup red Thai curry paste
    Pappadams
    Fresh coriander

    Method:
    Add chopped onion to oiled fry pan.
    Lightly cook then add beans and burrito seasoning.
    Once heated through, spoon beans onto burrito and add lettuce.
    Add sweet chilli sauce or salsa (optional) and roll.
    Mmmm…. amigo!
  • Vegetable Stirfry

    Serves 4 people
  • Ingredients:
    The veggies listed below are only a guide, source whatever fresh produce you can find - where you are!
    Capsicum
    Beans
    Onion
    Carrot
    Mushrooms
    Sprouts
    1 tablespoon olive oil
    Splash of Soy sauce
    1 tablespoon honey (optional)

    Method:
    Add chopped onion to hot oiled pan, followed by selection of chopped veggies.
    Add soy sauce and honey.
    Stir while frying.
    Remove from heat when veggies are still slightly crunchy - don’t overcook. Enjoy!
  • Speedy Vege Stew

    Serves 4 people
  • Ingredients:
    1 can of diced tomatoes
    1 cup of mixed vegetables (corn, carrot, peas, beans, limas, etc)
    1 cup of canned chickpeas
    Herbs (basil, cumin, whatever you like)
    2 fresh garlic cloves, minced
    Vegetable stock (to thin as needed)

    Method:
    Combine all ingredients of choice in a small pot.
    Bring to a boil over the fire, then move to the side to reduce heat and simmer for 10 minutes or longer.
    Adjust flavours by adding herbs and spices and serve.
    Serving tip – wrap a fresh crusty loaf in aluminium foil and place near the fire so it warms to dip in your soup.
  • Microwave Chocolate Pudding

    Serves 2 people
  • Ingredients:
    4 tablespoons SR flour
    3 tablespoons sugar
    2 tablespoons cocoa
    1 egg
    3 tablespoons milk
    3 tablespoons oil
    3 tablespoons choc chips (if desired or handy)
    Splash vanilla

    Method:
    Mix all ingredients thoroughly in large mug.
    Cook 3 minutes in microwave oven.
    Serve with custard or ice-cream.
    This makes a generous size which can be shared by two.
    Editor’s note: Irena suggested her Choc Pudding is so much easier to make than Mei-Ling's that appeared in the last edition. Maybe we need a ‘Chocolate Pudding’ competition!!?
  • Chocolate Pudding

    Serves 4 people
  • Ingredients:
    Pudding
    125g plain flour
    60g caster sugar
    2 teaspoons baking powder
    2 teaspoons cocoa powder
    125ml Milk
    50g butter
    1 egg
    Splash of vanilla essence

    Sauce
    300g brown sugar
    2-3 tablespoons cocoa powder
    375ml boiling water

    Method:
    Pre-grease a pie dish or casserole dish.
    Mix flour, sugar, baking powder and cocoa powder in a mixing bowl.
    In a saucepan, gently melt the butter, add the milk and vanilla and away from the heat add the egg.
    Gently add the wet ingredients to the dry and blend to a smooth batter.
    Pour the batter into the prepared pie or casserole dish.
    For the sauce, mix the brown sugar and cocoa together, and sprinkle it over the batter; then pour on the boiling water.
    Place in the oven at 180 degrees Celsius for 35 to 40min or until the pudding is well risen and firm to the touch.
    Serve warm with rich chocolate sauce, ice-cream and lots of thick cream!!!
  • Mango Smoothie

    Serves 1-2 people
  • Ingredients:
    1 frozen local mango (in season)
    1.5 cups of milk
    ½ teaspoon of honey
    2 tablespoons of natural yoghurt
    Note: other fruits in season can be used: berries, banana, paw paw, kiwi fruit

    Method:
    Mix all together in a blender and pour into tall glass.
    If you don’t have a blender in your van, mash the mango with a fork and shake in a container instead.
  • Anzac Biscuits
  • Ingredients:
    125g butter
    1 tablespoon golden syrupBR>1 teaspoon baking soda
    2 tablespoons boiling water
    1 cup plain flour
    ¼ teaspoon salt
    1 cup coconut
    1 cup sugar
    1 cup rolled oats

    Method:
    Preheat oven to 160°C (325° F).
    Combine butter and golden syrup in a saucepan and stir over a low heat until butter melts.
    Dissolve the carbonate of soda into the boiling water and add to the butter mixture.
    Sift the flour with the salt and add the sugar, coconut, and rolled oats.
    Stir the butter mixture into the dry ingredients until it forms a stiff dough.
    Drop small lumps of dough onto a lightly greased baking pan.
    Press down on each with a fork.
    Make sure you leave room between the biscuits for them to expand.
    Bake until golden brown, about 20 minutes.
    Remove the pan from the oven and let the biscuits rest for a minute or two.
    Then carefully remove the biscuits for cooling.
  • Aussie Damper

    Serves 4 people
  • Ingredients:
    2 cups self-raising flour
    ½ teaspoon salt
    1-1½ cups milk
    2 teaspoons sugar
    2 teaspoons butter
    Extra flour as needed

    Method:
    Mix the flour, salt and sugar together into a bowl.
    Cut in the butter until fine crumbs form.
    Add milk slowly and mix to form a soft dough.
    Knead lightly on a floured board until smooth.
    Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.

    For oven cooking: Grease and dust with flour a round cake tin. You can substitute a flat baking pan, but the round tin gives a better shape to the loaf. Place dough in the pan and bake at 190° C (375° F) for 30-40 minutes.

    For campfire cooking: Grease the camp oven (Dutch oven) and dust with flour. Add bread dough and cover. Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes. If you don’t have a camp oven, wrap the dough in alfoil and bake direct in the coals of the camp fire; make sure coals aren’t too hot as the outside will burn. Check regularly.

    Note: to test if it's done, tap on the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.
ChickenRecipiesBeefRecipiesPorkRecipiesVegetarianRecipiesTasty Treats
  • Easy Chicken & Vegetable Stirfry


    Serves 2 people
  • Ingredients:
    ½ onion
    1 large carrot
    ½ zucchini (courgette)
    ½ red capsicum
    3 small mushrooms
    2 chicken breats
    2 packets flavoured of soft noodles (e.g. Singapore style noodles, Chow Mein style)
    1 tablespoon olive oil

    Method:
    Finely chop the onion.
    Add the olive oil to a large frying pan or wok and heat for 1 minute.
    Add the onion to the heated olive oil and cook until soft and light brown.
    Chop the chicken breast into small chunks and add it to the onion.
    Meanwhile, slice the carrot and zucchini to thin slices, cut the capsicum into strips and slice the mushrooms.
    Once the chicken has browned add the carrot.
    Cook the carrot for 5-7 minutes on a low heat and then once it has begun to soften add the zucchini and the capsicum for a further 5 minutes.
    Prepare the noodles in a pan by adding boiling water and cook until soft, stirring regularly.
    Whilst cooking the noodles add the mushrooms to the frying pan with the other vegetables for 3 minutes.
    Strain the noodles once cooked and add the seasoning provided with the packets.
    Add the noodles to the frying pan and mix with the chicken and vegetables to ensure the seasoning flavours the whole dish.
  • Thai Chicken Curry

    Serves 4 people
  • Ingredients:
    ½ BBQ Chicken
    3 small zucchini (courgette)
    1 large red onion
    12 button mushrooms
    3 tablespoons extra virgin olive oil
    1 small can of cocnut milk (270ml)
    1 small can of water (270ml)
    ½ cup red Thai curry paste
    Pappadams
    Fresh coriander

    Method:
    Remove chicken from bones, and remove fat.
    Chop the zucchinis, onions and halve the mushrooms.
    Add one tablespoon of extra virgin olive oil to a non-stick frying pan and sauté the onions until caramelized.
    Remove the onions and place them in a large pot.
    Add one tablespoon of extra virgin olive oil to the same pan and sauté the zucchini until tender.
    Remove the zucchini and place them together with the onions.
    Add the remaining tablespoon of extra virgin olive oil to the same pan and cook the mushrooms until tender.
    Remove them and place them together with the zucchini-onion mix.
    Place the pot with the sautéed vegetables on the stove and add the coconut milk, water, curry paste and chicken.
    Mix together and simmer for a few minutes.
    Serve with rice and microwaved pappadams.
    Sprinkle chopped coriander over curry.
  • Chicken in a Hurry

    Serves 4 people
  • Ingredients:
    1 BBQ Chicken
    1x 500g packet mixed frozen vegetables
    1 diced onion
    1-½ cups skim milk
    3 sachets garden harvest chiecken & vegetables cup a soup
    ½ teaspoon basil
    ½ cup stock water (from the cooked vegetables)

    Method:
    Remove chicken from bones, and remove fat.
    In a large saucepan cover vegetables and onion with boiling water, cook for 5 minutes, drain, set aside keeping ½ cup of stock water (may be needed later).
    In same saucepan combine milk, soup mix and basil, bring to boil.
    Add vegetables and chicken, mix together.
    Cook 3 minutes, if mixture is too thick add left over stock water until the right consistency is achieved.
    Serve with cooked Basmati rice, pasta or potatoes.
  • Mirela's Basil Pesto Pasta

    Serves 4 people
  • Ingredients:
    250g Penne Pasta
    ½ roasted chicken (separate chicken from the bone and shred into small pieces)
    1 onion (finely chopped)
    1 small jar of Basil Pesto Paste (in the pasta section of your supermarket)
    220ml light thickend cream
    2 cups of baby spinach (washed)
    ½ avocado sliced

    Method:
    Boil Pasta in a pot of hot water (add some oil to stop pasta from sticking).
    Once pasta ready, strain and keep aside. Heat up some oil in a frying pan, add onion and fry lightly.
    Reduce heat.
    Add 4 tablespoons of pesto and stir through.
    Add thickened cream and stir through.
    When the cream becomes hot (do not boil) add the remaining ingredients: spinach, chicken, avocado and cooked pasta.
    Stir through to ensure all the pasta is covered with sauce.
    Add salt and pepper to taste.
    If desired you can add parmesan cheese for extra flavour.
  • Apricot Chicken

    Serves 2-3 people
  • Ingredients:
    ½kg chicken breast
    2 x 60g packets French onion soup
    1 onion
    1 carrot
    2 tablespoons butter
    1 tablespoon cornflour
    1 teaspoon curry powder
    1 small or medium tin of apricots in juice or syrup to taste

    Method:
    Melt butter in a frying pan and brown the chicken pieces.
    Remove meat from pan.
    Add sliced onions and diced carrot to pan and cook until tender.
    Do not burn.
    Mix the cornflour well with the apricot juice, and add to pan.
    Mix the French onion soup with one cup of water, and the curry, and add to the pan.
    Simmer and then add the chicken and apricots to the pan and cover.
    Simmer slowly until chicken is tender and cooked, stirring occasionally.
    Serve with rice.

    Variations - Chicken pieces can be used instead of breast.
    The French onion soup can be left out, and sour cream can be added prior to serving.
    It can also be casseroled, oven or microwaved, and served with rice or vegetables of choice.
  • Rigatoni Rupert

    Serves 4 people
  • Ingredients:
    1 tablespoon oil
    2 onions, chopped
    500g minced lean beef
    500g fresh tomatoes, roughly chopped
    3 tablespoons tomato paste
    2 tablespoons fresh basil, chopped
    Freshly ground black pepper
    1 cup red wine
    1 cup water
    500g fettuccini
    Grated parmesan cheese, to serve
    Fresh crusty bread, to serve

    Method:
    Heat oil in a large saucepan.
    Add onions.
    Sauté until onions are tender.
    Add mince steak.
    Stir over high heat until meat is browned. Add tomatoes, tomato paste, basil and pepper.
    Add wine and water.
    Mix well.
    Bring to boil, reduce heat. Simmer uncovered for approximately 45 minutes or until nearly all liquid has evaporated.
    Meanwhile, cook spaghetti according to directions on the packet.
    Drain and keep warm.
    Serve sauce over spaghetti.
    Sprinkle with grated Parmesan cheese.
    Serve with fresh crusty bread.
  • Rainbow Bush Kebabs

    Serves 2 people as a main
    4 people as an entree
  • Ingredients:
    500g of tender beef
    1 red onion
    1 large red onion
    2 capsicums (1 yellow and 1 green)
    1 zucchini (courgette)
    Cherry tomatoes
    1 bag of kebab sticks

    Method:
    Cut beef into medium size cubes, do the same for all the vegetables (leave cherry tomatoes whole).
    Once you have cut all your ingredients, slide them on the kebab (skewer) stick one by one starting with capsicum and then one colour vegetable after the other (don't forget the meat) so that it looks very colourful like a rainbow.
    Cook on BBQ for 5-8 minutes or to your liking.
    Serve with a fresh green salad and a nice baguette or bag of chips.
  • Chilli Con Carne

    Serves 4 people
  • Ingredients:
    1 brown onion (chopped)
    500g of beef or pork mince
    400g can of diced tomatoes
    Continental Chilli Con Carne packet mix
    1 tablespoon of olive oil

    Method:
    Heat olive oil in pan.
    Add mince and brown for approx 3mins.
    Add onion and cook for 2mins.
    Add in diced tomatoes and continental packet mix combined with 190ml of water.
    Bring to the boil stirring.
    Cover and simmer for 10mins.
    Serve with plain rice and fresh bread stick.
  • Baked Potato in their Jackets

    Serves 4 people
  • Ingredients:
    6-8 large potatoes (do not peel)
    Grated Aussie cheddar cheese
    1 small tub of sour cream
    400g fresh beef mince meat
    1-2 ripe diced tomatoes
    Note: other toppings can be used instead of the minced beef, including fresh salad items, avocado, chopped pineapple, cooked seafood or chicken.

    Method:
    Wash and wrap the potatoes individually in aluminium foil and place in the coals of the fire (not in the flames) for approx 45-60 minutes and then check if soft (may need longer for large potatoes).
    Cook mince in a frypan and add diced tomato, stir.
    Add salt and pepper to taste.
    Once potatoes are ready, unwrap and place on plates.
    Cut a ‘cross’ into the top of each potato, squeeze open slightly and fill/top each potato with the cooked mince, and grated cheese on top.
    Add a dollop of sour cream to the top of each potato.
    The potatoes can be cooked in a normal oven too of course.
  • Rissoles (aussie Meat Balls)

    Serves 2 people
  • Ingredients:
    500g minced beef
    1 medium onion finely Chopped
    1 cup soft bread crumbs
    ½ teaspoon dried mixed herbs
    1 tablespoon parsely chopped
    1 beaten egg

    Method:
    Blend all ingredients well together.
    Shape into balls about 6cm (2 ½") in diameter for a main dish, smaller if serving with pasta or as an appetiser.
    Put flour into a bag and then add 2 Rissoles at a time.
    Shake gently until the Rissoles are coated.
    Brush off excess flour before cooking.
    Cook on the hot plate on the BBQ or pan fry on the camp stove for about 20 minutes turning and browning on all sides.
    Serving suggestion - Rissoles can be served with tomato sauce or gravy as a main dish.
  • Spaghetti Carbonara

    Serves 4 people
  • Ingredients:
    500g spaghetti
    2 vegetable stock cubes
    2 tablespoons butter
    1 chopped onion
    250g bacon pieces
    1 cup milk
    1 cup cooking cream
    4 egg yolks
    2 cups grated cheese
    1 teaspoon salt
    1 teaspoon black pepper
    Parsley to serve

    Method:
    Boil pasta in water with 1 stock cube according to directions on the packet.
    Drain pasta and keep 2 cups of the water, put pasta and the water back in a big pot.
    Heat up 1 tablespoon of butter in a frying pan, add bacon and onion, fry lightly and add it to the pasta.
    Combine milk, cream, 1 tablespoon butter and 1 stock cube, bring to boil and remove it from heat.
    Add 4 egg yolks, pepper, salt and nutmeg.
    Mix well.
    Slowly add the cheese, bit by bit. When cheese is melted add sauce to the pasta, mix well.
    Serve with parsley on top if you like.
  • Chilli Con Carne

    Serves 4 people
  • Ingredients:
    1 brown onion (chopped)
    500g of beef or pork mince
    400g can of diced tomatoes
    Continental Chilli Con Carne packet mix
    1 tablespoon of olive oil

    Method:
    Heat olive oil in pan.
    Add mince and brown for approx 3mins.
    Add onion and cook for 2mins.
    Add in diced tomatoes and continental packet mix combined with 190ml of water.
    Bring to the boil stirring.
    Cover and simmer for 10mins.
    Serve with plain rice and fresh bread stick.
  • The Aussie Sandwich
  • Ingredients:
    Slices of fresh home-baked bread from the local bakery
    Chopped local salad items in season: avocado
    tomato
    lettuce
    cucumber
    sprouts
    Sliced Australian cheddar cheese
    Deli sliced Australian ham

    Method:
    Spread avocado on bread instead of butter, lay slices of ham, and cheese and salad items on top.
    To make it really Aussie – add a native ‘bush food’ relish or chutney for more flavour.
  • BBQ Grilled Vegetables

    Serves 2 people
  • Ingredients:
    A mix of local vegetables in season:
    eggplant
    red capsicum
    tomatoes
    zucchini (courgette)
    pineapple
    sliced pumpkin or sweet potato
    potato
    asparagus spears
    onion
    parsnip
    2 Spoons Australian olive oil
    Salt & Pepper

    Method:
    Cut the cleaned vegetables into slices, pour over the olive oil, and grill lightly on the BBQ plate, or on a grill over the camp fire.
    Season with salt and pepper as required.
    Tastes great with chilled Aussie white wine and home-made garlic bread.
  • Roadside Bean Burrito

    Serves 2 people
  • Ingredients:
    1 can of mixed beans
    1 sachet of burrit seasoning
    1 red onion
    1 tablespoon olive oil
    Lettuce
    1 packet of Burritos
    Salsa or Sweet Chilli sauce (optional
    ½ cup red Thai curry paste
    Pappadams
    Fresh coriander

    Method:
    Add chopped onion to oiled fry pan.
    Lightly cook then add beans and burrito seasoning.
    Once heated through, spoon beans onto burrito and add lettuce.
    Add sweet chilli sauce or salsa (optional) and roll.
    Mmmm…. amigo!
  • Vegetable Stirfry

    Serves 4 people
  • Ingredients:
    The veggies listed below are only a guide, source whatever fresh produce you can find - where you are!
    Capsicum
    Beans
    Onion
    Carrot
    Mushrooms
    Sprouts
    1 tablespoon olive oil
    Splash of Soy sauce
    1 tablespoon honey (optional)

    Method:
    Add chopped onion to hot oiled pan, followed by selection of chopped veggies.
    Add soy sauce and honey.
    Stir while frying.
    Remove from heat when veggies are still slightly crunchy - don’t overcook. Enjoy!
  • Speedy Vege Stew

    Serves 4 people
  • Ingredients:
    1 can of diced tomatoes
    1 cup of mixed vegetables (corn, carrot, peas, beans, limas, etc)
    1 cup of canned chickpeas
    Herbs (basil, cumin, whatever you like)
    2 fresh garlic cloves, minced
    Vegetable stock (to thin as needed)

    Method:
    Combine all ingredients of choice in a small pot.
    Bring to a boil over the fire, then move to the side to reduce heat and simmer for 10 minutes or longer.
    Adjust flavours by adding herbs and spices and serve.
    Serving tip – wrap a fresh crusty loaf in aluminium foil and place near the fire so it warms to dip in your soup.
  • Microwave Chocolate Pudding

    Serves 2 people
  • Ingredients:
    4 tablespoons SR flour
    3 tablespoons sugar
    2 tablespoons cocoa
    1 egg
    3 tablespoons milk
    3 tablespoons oil
    3 tablespoons choc chips (if desired or handy)
    Splash vanilla

    Method:
    Mix all ingredients thoroughly in large mug.
    Cook 3 minutes in microwave oven.
    Serve with custard or ice-cream.
    This makes a generous size which can be shared by two.
    Editor’s note: Irena suggested her Choc Pudding is so much easier to make than Mei-Ling's that appeared in the last edition. Maybe we need a ‘Chocolate Pudding’ competition!!?
  • Chocolate Pudding

    Serves 4 people
  • Ingredients:
    Pudding
    125g plain flour
    60g caster sugar
    2 teaspoons baking powder
    2 teaspoons cocoa powder
    125ml Milk
    50g butter
    1 egg
    Splash of vanilla essence

    Sauce
    300g brown sugar
    2-3 tablespoons cocoa powder
    375ml boiling water

    Method:
    Pre-grease a pie dish or casserole dish.
    Mix flour, sugar, baking powder and cocoa powder in a mixing bowl.
    In a saucepan, gently melt the butter, add the milk and vanilla and away from the heat add the egg.
    Gently add the wet ingredients to the dry and blend to a smooth batter.
    Pour the batter into the prepared pie or casserole dish.
    For the sauce, mix the brown sugar and cocoa together, and sprinkle it over the batter; then pour on the boiling water.
    Place in the oven at 180 degrees Celsius for 35 to 40min or until the pudding is well risen and firm to the touch.
    Serve warm with rich chocolate sauce, ice-cream and lots of thick cream!!!
  • Mango Smoothie

    Serves 1-2 people
  • Ingredients:
    1 frozen local mango (in season)
    1.5 cups of milk
    ½ teaspoon of honey
    2 tablespoons of natural yoghurt
    Note: other fruits in season can be used: berries, banana, paw paw, kiwi fruit

    Method:
    Mix all together in a blender and pour into tall glass.
    If you don’t have a blender in your van, mash the mango with a fork and shake in a container instead.
  • Anzac Biscuits
  • Ingredients:
    125g butter
    1 tablespoon golden syrupBR>1 teaspoon baking soda
    2 tablespoons boiling water
    1 cup plain flour
    ¼ teaspoon salt
    1 cup coconut
    1 cup sugar
    1 cup rolled oats

    Method:
    Preheat oven to 160°C (325° F).
    Combine butter and golden syrup in a saucepan and stir over a low heat until butter melts.
    Dissolve the carbonate of soda into the boiling water and add to the butter mixture.
    Sift the flour with the salt and add the sugar, coconut, and rolled oats.
    Stir the butter mixture into the dry ingredients until it forms a stiff dough.
    Drop small lumps of dough onto a lightly greased baking pan.
    Press down on each with a fork.
    Make sure you leave room between the biscuits for them to expand.
    Bake until golden brown, about 20 minutes.
    Remove the pan from the oven and let the biscuits rest for a minute or two.
    Then carefully remove the biscuits for cooling.
  • Aussie Damper

    Serves 4 people
  • Ingredients:
    2 cups self-raising flour
    ½ teaspoon salt
    1-1½ cups milk
    2 teaspoons sugar
    2 teaspoons butter
    Extra flour as needed

    Method:
    Mix the flour, salt and sugar together into a bowl.
    Cut in the butter until fine crumbs form.
    Add milk slowly and mix to form a soft dough.
    Knead lightly on a floured board until smooth.
    Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.

    For oven cooking: Grease and dust with flour a round cake tin. You can substitute a flat baking pan, but the round tin gives a better shape to the loaf. Place dough in the pan and bake at 190° C (375° F) for 30-40 minutes.

    For campfire cooking: Grease the camp oven (Dutch oven) and dust with flour. Add bread dough and cover. Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes. If you don’t have a camp oven, wrap the dough in alfoil and bake direct in the coals of the camp fire; make sure coals aren’t too hot as the outside will burn. Check regularly.

    Note: to test if it's done, tap on the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.