Kitchen to Campsite – Best Fireside Meals You Can Master Now!

Posted by Maike Kottig on

Often when you are out camping or trekking, you can have a lot on your plate and unfortunately, a gourmet meal is probably not one of them! But, as we take a break from camping trips for a while, there is no reason why you can’t take that outdoor inspiration, mix it with some Masterchef flair and learn to cook some delicious campsite food that you take with you when restrictions ease.

When going on a camping trip you are often limited by a range of factors when it comes to food. Whether it’s the amount of ingredients you can carry, or the longevity of the food, there’s a lot to consider in prepping your bush tucker.
Here are three simple campsite meals you can master and keep in your back pocket for your next adventure.

Breakfast – Damper

If you grew up in Australia, then you will be sure to feel some nostalgia when someone whips out some damper. Damper is a tried and tested campfire classic, which goes way back to the roots of Australians living in the outback. Best prepared at home and then cooked over the fire, damper is always a family favourite. 
2 cups plain flour
1 1/2 teaspoon salt
3 teaspoons baking powder
2 teaspoons sugar
2 tablespoons butter
1 1/4 cups milk
Serving condiments of your choice (we’d recommend Nutella or raspberry jam)
  1. Combine salt, baking powder, flour and sugar in a large bowl.
  2. Add in the softened butter and using your fingertips, rub it into the flour until it is all mixed together.
  3. Add the milk in gradually and then knead to combine, add just enough milk so that it is not too sticky and can be kneaded. If it gets too sticky, add some more flour in.
  4. Knead dough in the bowl for about 10 minutes until soft and elastic
  5. Divide the dough into six portions and then roll them into oval shapes over the top of skewers or sticks.
  6. If taking camping, wrap the dough in foil and package carefully in a nice large bag where it won’t be squished. We’d recommend the Fjallraven Totepack, which is wide, deep and can be carried on longer or shorter trips.
  7. When morning dawns, cook the damper over the fire, turning constantly for about 10-15 minutes until the bread is brown on all sides.
  8. Once cooled, pull the bread off the stick and then coat it with your favourite breakfast condiment.

LUNCH – One Pot Spaghetti

While a pre-packed sandwhich or soup can be the perfect stomach-filler for those long camping trips, why not take things to the next level and impress your camping buddies with a gourmet hot meal! Here is one simple recipe for an impressive one-pot spaghetti!
250g beef mince
1 Teaspoon dried basil
1 Teaspoon dried oregano
2 Tablespoons Cooking Oil
1 onion - Chopped
3 Cloves garlic - Minced
2 Cups Beef Broth
2 Cans Crushed Tomatoes
350g of tomato paste
 Half a packet of spaghetti
  1. In a large pot, heat up oil over your campstove on medium heat for one minute.
  2. Add in the chopped onion and cook until soft.
  3. Add in the minced garlic and cook for one more minute. From here, add the ground beef and brown it until cooked through.
  4. Add in the broth, crushed tomatoes and tomato paste. Stir well and bring to a simmer. If it’s looking too thick, you can add a few dashes of water.
  5. Add spaghetti noodles and stir well. Bring to a simmer and then cook everything uncovered 9-11 minutes, stirring frequently, until pasta is al dente.
While this meal is perfect for preparing at the campsite, you will definitely save yourself some time if you pre-prepare all your ingredients before leaving home. For this, you can easily store your food in a Fjallraven Mini Cooler bag, which is insulated and foam padded.

Dinner – BBQ!

I think we can all agree there’s nothing better a classic Aussie BBQ. Whether that’s at home or around the campfire, here are some of our favourite foods you can add to the next camping shopping trip. 


Meats: Sausages, Steaks or Chicken wings
Veggies: Capsicum, Corn, Tomato or Asparagus

  1. If you are using a communal BBQ or your own pans, be sure to give them a good wipe down fist, then see to it that your BBQ or outdoor stovetop is heated correctly.
  2. Dash the cooktop with oil and grill off your meats first – these will take a bit longer. Cook for several minutes or until the meat reaches your desired level.
  3. Quickly remove the meat from the grill and cover with foil to keep the heat in.
  4. Now, add the selected vegetables to the stovetop, sauteeing them in the juices from the meat. Cook until the vegetables are soft and a bit charred on the outside.
  5. Season everything with a generous serving of salt and pepper and you’re good to go!

For a simple and easy way to store all your different food products and make sure those raw meats never clash with the veggies, grab some of the simple Fjallraven Packbags, which are ideal storage units to separate all your foods.
There’s definitely no better time than now to perfect your cooking skills, so we hope these recipes have got you salivating for you next big camping trip.

Written by Nicole Robertson

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