For me, camping (food-wise) is like an extended picnic: you have to plan for all the meals, and you have to do it well! Just because you’re out bush with limited utensils and facilities doesn’t mean you can drop your standards. Camping is not an excuse for slumming (although it can be an excuse to eat bacon and sausages).
So when we go camping I spend a lot of time thinking about what we’re going to have for breakfast, lunch, dinner and snacks. Of course it has to be easy; easy is the key to camping, as is pre-prepare. If you can make your marinades and salad dressings before hand and put them in those tiny little plastic jars, then all you have to do is rub, mix, sear, toss and voilà. Dinner is served.
For our recent anniversary we decided that we would go camping. Haven’t been camping for years (too busy travelling the world – see my other blog: travelling travails). But a lack of funds due to redundancy and a sense of having already been to so many good restaurants, I thought it would be fun to do something different. After all, eating out doesn’t have the same appeal when it’s for special occasions – its a “been there, done that” feeling. Don’t get me wrong, I still love finding great little places to eat, but I’d much prefer to go and have a bite after a lunchtime yoga class and discover that the place does great share plates and fabulous bloody marys as well as a good wine list, rather than the special all-out eating … besides which, I somehow can’t help myself and want not just one cocktail but two (I always want a good martini) and the the wine. So you can imagine …..
I won’t bore you with the details of our camping trip but I do want to share how its possible to eat well out in the great beyond. Admittedly we took our trusty little asian butane burner – don’t leave home without this. Actually because I only have electricity at home, I’m often found squatting on the floor over a wok on this device – I confess to some distant asian heritage. And we took our portable weber. All set.
For breakfast we brought muesli, almond milk, bacon, black pudding and coffee, though mostly we just ate some fruit and unfortunately I inadvertently picked up the box of long life chocolate lactose -free milk instead of the plain one – YUK).
For lunch: wraps with tinned chilli tuna, rocket, avocado and dips with biscuits and fruit.
On arrival Friday afternoon:
- Traditional pork pies with radishes, dill cucumbers and cornichons (my husband prefers cornichons, whilst I can’t go by a dill pickle) pre-boiled eggs, some nice cheese and rye biscuits. Though by the time we had set up our tent it was closer to an early dinner/late afternoon tea, rather than lunch.
- Salmon with a chilli lime salt (pre-prepared) and Ottolenghi’s wonderful tomato and pomegranate salad – dressing and roasted lemons pre-prepped.
Day two – our anniversary dinner was meant to consist of oysters with a shallot and red wine vinegar dressing, but in the end we couldn’t be bothered leaving our camping ground and travelling all those kms (around 30) to a place near Forster (we were at Seal Rocks). Amazing how lazy you can become, given the opportunity. We’d been to the beach and by the time we came back it was afternoon – time for lunch and have a glass of champagne. I had brought some spinach leaves ,a block of Dodoni fetta and nectarines. So our late lunch was a salad with the spinach and slices of nectarines and crumbed fetta, dressed with some vino cotto and olive oil. Unfortunately I realised that I had forgotten to bring the wooden salad bowl. Merde. However my problem-solving skills kicked in and I made up the salad in a plastic bag. Brilliant (also saves on washing up).
Dinner was seared beef eye fillet with an anchovy dressing (essentially just anchovies melted on the grill plate with lots of freshly cracked black pepper) and asparagus with lemon zest, salt and pepper and a day of olive oil, seared on the bbq. And (because it was our anniversary) a bottle of Pol Roger. Please note, it is essential that you bring good drinking glasses. We have a set of nice chunky plastic glasses suitable for our G&Ts and stemless (plastic) wine glasses but you really shouldn’t drink good champagne out of plastic. Better to go without (the champagne).
Day 3 dinner was chicken with a rub consisting of crushed garlic, smoked paprika, sweet paprika, ground cumin, lime juice and olive oil served with shucked bbq’d corn, avocado and a coriander and a tomatillo dressing (yes, this too was prepared in advance).
On the final day we cooked our bacon and had it in wraps with avocado and tomatoes. And fabulous italian pork and fennel sausages – again in wraps with rocket and some hummus. Simple but oh so satisfying.
So the trick to great camping is: good simple food, good wine and a good campfire. Oh, and don’t forget to bring the salad bowl. But if you do, all is not lost because with plastic bag you can put all your salad ingredients in and then add the dressing and shake it all about (just like the hokey pokey) and all is well.