Camping in the age of COVID-19 gets fancy at the fireside
Campfire cooking has come a long way since the days of tinned beans and mystery meat. As the nation gets itchy feet for domestic travel, fireside food is being transformed.
SmartDaily
Don't miss out on the headlines from SmartDaily. Followed categories will be added to My News.
Creature comforts treasured throughout COVID have transformed the traditional campsite, as Australians flex new-found culinary skills around the campfire. If home-cooking emerged as the humble hero of lockdown, it’s only heating up now many of us are eagerly hitting the road. For Victorians longing to throw a log, it’s prime time to map out logistics for your next fireside feast.
Before you pack the boot, here’s the low-down from those in the know: Monica Robinson, co-founder of award-winning providores The Other Chef, and keen camper and mum of two Lina Bergefall, our SMART spy on the, er, ground.
PREPARATION PAYS
All successful, comfortable campers are organised list-makers and meal planners. Regular campers know things, so ask them for advice and save yourself time, money, effort and sanity down the track.
“I often start our planning two days ahead,” Lina says. “We write lists and figure out exactly what we’re going to eat.”
DO YOUR RESEARCH
Everything you need to know about lifting your luxe game is available online – search ‘glamping’ and start scrolling. Countless devotees and operators freely share information and recipes. Aussie Bush Camping is one popular Facebook group, or try Finex’s treasure trove of mouth-watering recipes, specially suited to its range of cast iron camping cookware.
Note what’s available near your campsite and support local farmers and regional artisans once you arrive.
“If there are providores or markets selling locally made products, then all the better to seek some of that out,” Monica says. “If they’re camping somewhere close to markets or they can get some locally produced products, that’s improving their camp cooking experience, but it’s also helping out the local economy and small businesses at the same time.”
TRY IT, YOU’LL LIKE IT
Monica says campers are more willing to try new flavours and food ideas since COVID, adding special items to their own store of provisions.
“They’re willing to experiment a bit more with their cooking,” Monica says. “If they’re camping, it doesn’t mean they have to have simple camp food, they can still have something really tasty.”
THE CONDIMENT IS KING
Camping is the ideal environment for quality condiments to shine. Preserves and pastes travel well and lift the bland to the beautiful in a jiffy.
“Condiments can bring so many flavours to a meal or even a basic sandwich or burger,” Monica says. “You can really lift it to another level.”
GOOD GEAR IS GOLD
The camp oven – also known as a bedourie or Dutch oven – is changing campsite menus around the country. Whether you choose premium cast iron or an affordable spun steel variety, this piece of kit is key.
“Our cooking really lifted when we bought the bedourie,” Lina says. “It’s really made the cooking interesting and fun and opens up a lot of possibilities.
“We invested more in our equipment now because we think this is probably the kind of holiday that we can expect for the next year.”
REVIVE, NOT JUST SURVIVE
Everyone has been through enough this year without the family camping trip becoming an endurance test.
“Camping (is) how we charge our batteries and that’s our holiday, so food is really important to us,” Lina says. “We spend more time and effort on it right now and it is really increasing.
“Make sure that you treat it like a holiday. You’re supposed to have nice meals and a good sleep, it’s not just surviving.”
FANCY CAMPS
Small improvements go a long way in elevating camping from rough to regal. Here are three simple places to start:
1. Let a hero ingredient do the heavy-lifting and avoid complicated recipes. Camping near a fishing port? Nothing says cordon bleu camping like lobster on the grill.
2. Choose condiments with culinary range. A bacon and egg breakfast roll is a camping staple, but add relish from a local roadside stall or farmers’ market and you’ve hit the jackpot. Add a dollop to your cheeseboard at sunset and jazz up steak or prawns at dinner.
3. A good meal should be followed by a sound sleep. Don’t put all the pizzazz in the pot – give some thought to improving your interior comforts as well.
Originally published as Camping in the age of COVID-19 gets fancy at the fireside