Camper Cooking 101: 6 Easy AF Meals That’ll Slap on Any Roadie

Aka the “I’m starving and want food FAST” meal.

This one’s a proper camper classic, quick, tasty, and zero faff. Whether you’re parked up at a beach spot or cooking in the dark with a headtorch (we’ve all been there), this one always delivers.

What you’ll need:

• 1x tin of black beans or kidney beans
• 1x packet of microwave rice (or cook your own if you’re feeling cheffy)
• Cherry tomatoes
• Cucumber or lettuce (whatever’s lookin’ fresh)
• Avo (non-negotiable)
• Corn (tinned or fresh)
• Salsa or hot sauce
• Lime or lemon
• Taco seasoning or just paprika
• Tortilla chips – don’t skip the crunch

Protein options:

• Chicken breast or thigh (slice it up and season it)
• Beef mince (cheaper option – cooks fast and works great)
• Taco seasoning OR just mix paprika, cumin, garlic powder & chilli flakes

Gear needed:

• 1x frying pan or saucepan
• 1x chopping board + knife
• A bowl or plate (but let’s be honest, a takeaway container works too)

How to make it:

1. Cook your protein: Chicken: Dice it, season it with taco seasoning, and cook in a splash of oil till golden. Beef mince: Brown it off in the pan with seasoning – super quick, super yum.
2. While that’s doing its thing, heat your beans in a separate pan with a splash of water + a bit of extra spice if you’re feelin’ it.
3. Warm your rice (microwave if you’ve got one in the camper, or heat it in a pot).
4. Chop up your fresh bits: avo, cherry toms, cucumber, corn — whatever you’ve got.
5. Load it all into a bowl: rice → beans → protein → salad toppings.
6. Smash some tortilla chips on top, squeeze lime over the whole thing, and hit it with your hot sauce or salsa.

RatPack Tip: Perfect with a sunset and a cold one

The ultimate morning-after feed or pre-hike brekkie.

You’ve just rolled outta bed (or your camper mattress), you’re a bit dusty, and the stomach is talking. This one’s the cure – quick, tasty, filling and loaded with the good stuff to kickstart your roadie.

What you’ll need:

• Tortilla wraps (the big ones – go large or go hungry)
• Eggs (2 per person is the sweet spot)
• Avocado (smashed, always)
• Cherry tomatoes
• Cheese (grated cheddar or whatever you’ve got)
• Onion or spring onion
• Spinach or rocket (optional but boujee)
• Hot sauce or sweet chilli (essential)
• Olive oil or butter

Optional extras if you’re feelin’ fancy:

• Hash browns (crispy = king)
• Bacon or veggie sausage
• Tinned beans

Gear needed:

• 1x frying pan
• 1x chopping board + knife
• Spatula (or a fork if you’re roughin’ it)
• Plate or foil to wrap ‘em up

How to make it:

Cook the fillings:

• Chuck your pan on the heat, splash in some oil.
• If you’re going the full deluxe route – get your bacon or veggie sausage sizzlin’ first. 
• Once that’s done, push it to the side or take it out and keep warm.
• Dice your onion + cherry toms, throw ‘em in the pan to soften up.
• Add in a handful of spinach if you’re feelin’ green — wilt it down real quick.
• Crack in your eggs and scramble everything together till it’s fluffy and golden.

Warm your wrap:

• Chuck it in the pan for 30 secs each side, or just sit it on top of your pan lid while the eggs cook.

Assemble the burrito:

• Lay out your wrap → add smashed avo → pile on the egg mix → top with cheese, sauce, and any extras like hash browns or bacon.

Wrap it up:

• Fold the bottom, then the sides – and boom, brekkie is served.

RatPack Tip: No washing up? Wrap these in foil and hit the road – brekkie on the go, sorted. Still hungry? Make two. No judgement here.

Wanna level up? Add a cheeky hash brown inside and thank us later.

Backpacker classic – and yep, it tastes way better when you make it yourself.

Straight from the Thai street food scene to your camper kitchen – minus the jet lag. This is one of those meals that sounds fancy but is actually super easy with a bit of prep and a solid frying pan. You’ll feel like a travel chef in no time.

What you’ll need:

• Rice noodles (get the flat ones if you can – more legit)
• 2x eggs
• Garlic (Squeeze from a tube – no judgement)
• Soy sauce
• Sweet chilli sauce or sriracha
• Lime or lemon
• Spring onion
• Carrot or capsicum (for crunch)
• Crushed peanuts (or just smash some from a snack pack)
• Oil (any kind)
  

Optional:

• Chicken, tofu or prawns if you’re feelin’ boujee and want that protein hit.

Gear needed:

• 1x decent frying pan or wok
• Chopping board + knife
• Bowl for soaking noodles (or just use your pan if you’re keeping it real)
  

How to make it:

Soak your noodles:

• Cover them in hot water for about 5-10 mins (check the packet). Stir ‘em around a bit and drain when soft. Easy as.

Get your protein sizzling (if you’re adding it):

• Chuck diced chicken, tofu, or prawns into the pan with a bit of oil — cook until golden. Take out and set aside for later.

Cook your veg:

• Slice up your carrot/capsicum/spring onions.
• Add garlic to the pan, then toss in your veg. Quick fry – we’re talking a few mins max.

Scramble the eggs:

• Push the veg to the side, crack in the eggs and scramble it like a legend.

Toss it all together:

• Add in the drained noodles + your protein
• Pour in a splash of soy + sweet chilli + a squeeze of lime
• Stir-fry everything for a couple of mins until it’s all glossy and saucy.

Top it off:

• Sprinkle over crushed peanuts + extra spring onion.
• More lime? Always.

RatPack Tip: Feeling like a lazy legend? Skip the protein and go all veg – still slaps.

Chuck this in a takeaway container and enjoy it by the beach – proper RatPack vibes.

Pro move: double the noodles and keep half for tomorrow’s lunch = less cooking, more chilling 😎

Because sometimes you need pizza – even in the middle of nowhere.

This is a certified crowd-pleaser. It’s giving “Friday night takeaway”, but it’s cooked in your camper… using a wrap… on a stove. Don’t knock it till you try it – once you make this, you’ll be whipping up pizzas in car parks, campsites, and national parks like a roadie version of Jamie Oliver.

What you’ll need:

• Tortilla wraps (the base – thin + crispy vibes)
• Tomato paste or passata
• Cheese (grated cheddar or mozzie is perf)
• Any toppings you fancy:
• Capsicum, olives, onion, mushrooms, pineapple, ham, salami — you do you
• Dried oregano or Italian herbs
• Oil or butter for the pan (just a little swipe)

Gear needed:

• 1x frying pan with a lid (or a plate/foil to cover it)
• Spatula (makes ya feel pro)
• Chopping board + knife

How to make it:

Build your pizza base:

• Lay your wrap flat and spread a good spoonful of tomato paste.
• Sprinkle with herbs and then load up with cheese + toppings.

Cook it up:

• Lightly oil your pan and place the pizza in gently.
• Cover with a lid or foil to help melt the cheese (or just hover another pan over the top like a campervan ninja).

Wait for the magic:

• Cook on low heat for about 5-7 mins. Keep an eye so the bottom doesn’t burn. You want crispy edges and gooey cheese.

Slide it out:

• Once the cheese is melted and bubbly, slide your creation onto a plate, slice it up, and boom – pizza night, RatPack style.

RatPack Tip: Keep wraps and tomato paste in the van at all times. It’s your emergency pizza kit. Make it a sweet one with Nutella + banana if you’ve got a late-night choccy craving 🍫🍌

Oh – and if you’re sharing, make two. One never feels like enough.

Classic camper vibes. Cheap, cheerful, and always hits the spot.

Nothing says roadie like a good old hot dog – it’s easy, quick, and even better when you fancy something hot without the effort. Chuck in some sautéed peppers and you’ve got yourself a next level van dog.

What you’ll need:

• Hot dog buns (or any bread, really)
• Sausages – meat, veggie, whatever you’re into
• 1x capsicum (bell pepper)
• 1x onion
• Mustard + ketchup (non-negotiable)
• Optional: cheese, jalapeños, sauerkraut, BBQ sauce

Gear needed:

• Frying pan or BBQ plate
• Tongs or spatula
• Chopping board + knife

How to make it:

Slice your onion and capsicum into strips.

Get your sausages sizzling in the pan or on the BBQ — cook ‘til golden and juicy.

Chuck the peppers and onion into the pan with a splash of oil — sauté until soft and slightly caramelised. Smells unreal.

Toast your buns (if you’re feeling extra crispy) by placing them face-down in the pan for 30 seconds.

Build your hot dog:
Bun → sausage → peppers + onion → sauce it up → maybe some cheese if you’re vibing it.

RatPack Tip: Keep a jar of jalapeños or sauerkraut in the esky – they’ll spice up even the most basic van meal.

Fresh, filling, and perf for lunch at a beach picnic spot.

Ain’t nothing like a fresh Greek-style wrap with crunchy veg and a creamy dollop of homemade tzatziki. Yep, we’re skipping the store-bought hummus and makin’ our own sauce – ‘cos we’re fancy like that.

What you’ll need:

• Wraps or pita
• Greek yoghurt (plain, thick style)
• Cucumber
• Garlic (1 clove or paste)
• Lemon
• Olive oil
• Cherry tomatoes
• Red onion
• Feta
• Kalamata olives
• Mixed herbs or dried oregano

Optional extras:

• Mint or dill (for that extra tzatziki hit)
• Leftover roast veg or chicken
• Chickpeas or quinoa

Gear needed:

• Chopping board + knife
• Bowl + spoon (for tzatziki)
• Grater (for cucumber, optional but handy)

How to make it:

Make the tzatziki (the good stuff):

• Grate or finely chop some cucumber (about ¼ of one), then squeeze out the water with your hands or a paper towel.
• In a bowl, mix 3-4 big spoons of Greek yoghurt with the cucumber, 1 small crushed garlic clove, a squeeze of lemon, a drizzle of olive oil, and a pinch of salt. Add a sprinkle of herbs or fresh mint if you’ve got it.
• Stir it up and boom, fresh tzatziki ready to go. Keep it chilled if you’re not using it straight away.

Slice up your fresh veg:

• Cucumber, cherry toms, onion, olives – thin slices make it easier to roll.

Assemble your wrap:

• Spread a big ol’ spoon of tzatziki onto the wrap
• Layer on the veg, crumble over the feta, sprinkle with herbs
• Squeeze a bit of lemon and you’re golden

Wrap it up:

• Burrito style, taco fold – however it gets in ya gob.

RatPack Tip: Whip up a batch of tzatziki and keep it in a sealed container in your esky – it’ll last a couple of days and slaps on literally everything.

No fridge? Use shelf-stable Greek-style yoghurt sachets and mix on the go.

This one hits extra hard after a hot beach swim or a coastal hike – trust.

Camper Kitchen Setup 101

Before you go full MasterChef in your camper, here’s what you actually need to cook like a pro on the road.

No built-in kitchen? No drama. You don’t need loads of kit – just the right essentials that work anywhere – beachside, bush camp, or roadside servo car park.

Cooking Gear (The Big Stuff):

• Portable gas stove – Single or double burner is the go. Super easy to use and compact AF.
• Gas canisters – You’ll find these at Bunnings, Big W or most servos. Keep 1–2 spares on hand. (If you’re buying gas canisters in 2025, make sure they meet current Aussie safety regs – especially in NSW & QLD parks.)
• Esky or car fridge – Keep your avo, cheese, yoghurt and leftovers chillin’.
• Lighter or matches – Some stoves have auto-ignite, but don’t chance it – always carry a backup.
• Power bank or USB charger – For phones, lights or electric cooking gear (if you’re fancy).

Cooking Utensils & Tools:

• 1x frying pan with a lid – your MVP for almost every meal
• 1x saucepan – for pasta, noodles, boiling water
• Spatula or wooden spoon
• Sharp knife – trust us, the blunt hostel-style ones won’t cut it (literally)
• Chopping board
• Plates + bowls (or just eat from the pan like a proper van rat)
• Cutlery – sporks are elite
• Tongs (for BBQs or hot dogs over a fire)
• 1x tea towel – doubles as a drying rack, oven mitt, and head wrap if things get spicy
• Foil + snaplock bags – leftovers? You’re sorted.

Clean-up Gear (Keep it tidy, ya gronk):

• Dish soap (biodegradable is a win for nature)
• Sponge + scrubber
• Small towel or cloth
• Collapsible tub or bowl for washing up
• Rubbish bags (don’t be that camper who leaves a mess)

RatPack Tip: Safe, Smart & Sustainable Cooking on the Road

Look, we LOVE a cheeky hot dog and an avo-loaded wrap as much as the next van rat, but there’s a few things you gotta keep in mind when you’re cooking up a storm in your camper. Whether you’re whipping up a one-pan wonder or just boiling water for a cuppa, staying safe, cooking smart, and doing your bit for the planet is part of the deal.

Here’s how to keep your camper kitchen game strong  and eco-friendly while you’re road trippin’ around Aussie or NZ:

Use Biodegradable Dish Soap (and Don’t Be That Camper…)

We’ve all seen those campsites, greasy pots dumped by the tap, suds running into the grass, and rubbish everywhere. Don’t be that person.

Always use biodegradable dish soap when washing up, especially if you’re at a free or remote campsite. Most Aussie national parks and NZ DOC sites have strict rules about what you can and can’t pour down the drain.

RatPack Reco: Pick up a small bottle of Earth Choice, Dr. Bronner’s, or Eco Store – they’re easy to find at Coles, Woolies or Pak’nSave and they go a long way.

Bonus no-no: Don’t dump dirty water near rivers or lakes. It messes with the local ecosystem and gets spots shut down.

Cook in a Well-Ventilated Area

Campervans can get toasty quick, and cooking with gas inside a small space? Big no if you’re not ventilated properly.

If your camper setup has a built-in gas stove, make sure there’s an open window or roof vent going at all times. For portable cookers, take it outside when possible.

Why it matters:

• Keeps your van from smelling like bacon for 3 days
• Prevents dangerous gas build-up (carbon monoxide = not the one)
• Helps with heat – Aussie summers and boiling pasta don’t mix well

Don’t Leave Food Out (Especially in the Aussie Heat)

Yesterday’s stir fry might’ve slapped, but if it’s been sitting in your esky since sunrise – it’s time to let it go. Warm climates and campervans are the perfect recipe for bacteria. That curry leftover from last night? Could be science project material by noon.

RatPack Rule of Thumb: If it’s been out longer than 2 hours in the heat, bin it. Even less if you’re out West or in the tropics.

Pro Tip: Ice packs in a good esky can keep your meals cool for longer – just remember to drain excess water each day to stop things going soggy or smelly.

Store Dry Goods in Sealed Containers

Ants. Mice. Mystery bugs with 8 legs. You’ll meet ’em all if your oats or noodles are just chillin’ in the bottom of your van.

Keep it tidy with:

• Clip-lock plastic tubs
• Reusable pantry bags
• Snap-seal jars

Not only does this keep pests out – it saves you $$ from replacing stale or bug-infested food.

Ditch the Plastic: Reusable Bags & Wraps for the Win

Travelling light doesn’t mean binning the planet. A few easy swaps will make your camper cookups way more sustainable:

✅ Reusable zip bags > single-use sandwich bags
✅ Beeswax wraps > cling film
✅ KeepCup or metal mugs > takeaway cups
✅ Metal straw + spork combo = backpacker MVP

These bits weigh almost nothing, save heaps of plastic waste, and make you feel like a bit of an eco-legend.

RatPack Vibe: Leave no trace. Keep our road trip playgrounds beaut for the next van crew.

Bonus: Leftover Love

If you’re playing it smart and cooking double batches, keep a small stackable container in your esky or fridge for leftovers, perfect for the next day’s brekkie burrito or taco remix. Saves you time, fuel, and washing up. Win-win-win.

Sustainable camper cooking isn’t just about the planet, it’s about making your roadie smoother, safer, and waaaay more enjoyable.

Take care of your gear, the land, and yourself, and you’ll be cruisin’ like a seasoned roadie in no time.

Real Talk: What Makes a Good Campervan Meal?

Look – we’re not here to impress Gordon Ramsay.

Camper cooking is all about keeping it simple, tasty and stress-free. Whether you’re parked in the middle of nowhere or cooking with your headtorch on after a 10-hour drive… a good van meal has one job: get in ya belly, and taste banging.

So what actually makes a good campervan feed?

✅ Quick to cook – You don’t want to be faffing about with slow-cook recipes when you’re starving.
✅ Minimal washing up – One pan, one knife, one fork. Done.
✅ Budget-friendly – Save your $$$ for epic activities (or an extra coffee the next morning).
✅ Flexible – Use what you’ve got — no fresh avo? Chuck in tinned corn.
✅ No fridge needed (if possible) – Shelf-stable heroes like tinned beans, wraps, and dry pasta are your mates.
✅ Tastes just as good cold – Leftovers? Wrap it up and you’ve got tomorrow’s lunch sorted.

What doesn’t make the cut?

❌ Meals with 10+ ingredients you can’t pronounce
❌ Stuff that needs an oven (unless you’re a motorhome queen/king)
❌ Anything that leaves your whole van smelling like wet socks for 3 days
❌ Massive cleanup jobs – ain’t nobody got time for that on the road

RatPack Tip: Start simple. Master 2–3 easy go-to meals and you’re set. Then get creative with the leftovers – a bit of rice here, a cheeky wrap there = gourmet vanlife.

You don’t need a full kitchen, 100 spices or a cookbook thicker than your van mattress. You just need a solid pan, a few good ideas, and a hunger for good times (and tacos).

Whether you’re cookin’ for your mates, your travel bae, or just yourself with the Bluetooth speaker cranked up, these meals are proof that you can 100% eat like a legend on the road.

Ready to plan your roadie?

That’s where we come in.

The RatPack crew has been there, cooked that, and we’ll hook you up with the best advice, best deals, and a camper setup that fits your vibe AND your budget.

Whether you’re chasing surf in Byron or cookin’ up burritos under the stars in Queenstown, we’ll hook you up with the perfect camper and the inside scoop on where to stock up cheap, cook smart, and travel better.

Hit us up for your personalised camper deal – cheaper than booking online, and 100% suited to your travel vibe.

Let’s make your roadie delish. Get in touch today.