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15 Delicious Camping Meals

15 Delicious Camping Meals

Camping is meant to be a relaxing escape from the hustle and bustle of everyday life. It’s a welcome return to simplicity. The same should go for camping meals! Keeping dinner simple doesn’t mean skimping on taste.

These 15 delicious camping recipes are crowd favourites that will ease the burden of meal-planning and satisfy even the pickiest of eaters! If you’re not a meat eater, check out our vegetarian camping recipes post here!

1. Easy BBQ Chicken Foil Packs

Image source: Pillsbury

Foil packet meals are a wonderful choice if you want to completely avoid a clean-up. These packets are cooked on a BBQ and eaten straight out of the packet, so there’s no cleanup involved. This recipe serves 4 adults, so simply double the recipe if you’re hoping to feed more people (or if you’d like leftovers for lunch)!


  • 4 boneless skinless chicken breasts, cut into 2.5 cm pieces
  • 2 cups BBQ sauce
  • 2 cups drained pineapple chunks
  • 1 red capsicum, diced
  • 1 small red onion, diced


1. In medium bowl, toss together chicken breasts and BB sauce until the chicken is fully coated.

2. Divide chicken pieces evenly among sheets of foil. Divide pineapple chunks, capsicum, and red onion, evenly over chicken on foil sheets.

3. Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 2.5 cm fold; fold again, allowing space on both sides for heat circulation and expansion. Fold other sides to seal.

4. Place packets on a BBQ for 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until the juice of chicken is clear when the centre of the thickest part is cut.

5. Garnish with spring onions (optional)

Recipe Source: Pillsbury

2. One-Pot Sweet Corn and Chicken Stew

Image source: Best Recipes

Soup is a wonderfully easy, yet hearty and nourishing meal, to enjoy after a busy day of exploring. This one-pot recipe limits the kitchenware you’ll need to use and has only 7 simple ingredients.


  • 1 barbecued cooked chicken broken into pieces with skin-off
  • 45g chicken noodle instant soup
  • 440g cream-style canned corn
  • 6 spring onions chopped
  • 1 tbs soy sauce
  • 3 cups water
  • 2 eggs beaten


1. Place chicken, soup mix, water, soy sauce and corn in a large saucepan. Bring to the boil, then stir.

2. Lower the heat and simmer for 15 minutes.

3. Take off the heat and add eggs. Sprinkle with chopped spring onions before serving.

Recipe Source: Best Recipes

 3. Chicken and Grape Skewers

Image source: Aussie Taste

Another great option if you want to utilise the BBQs are these tasty chicken and grape skewers. Chicken and grapes is always a winning combination, but the simple herbs and spices added to these skewers make them an exceptionally mouthwatering choice.


  • 1 lemon
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes
  • 600g chicken fillets, cut into 2 cm pieces
  • 1½ cups seedless green grapes
  • 4 spring onions cut into 3 cm lengths
  • 8 metal or bamboo skewers


1. Finely grate lemon rind into a bowl. Add in oil, garlic, rosemary, oregano and chili. Add chicken, stirring well to coat. Marinate for a minimum of 30 minutes.

2. Build the skewers by alternately threading chicken pieces, grapes and spring onion onto eight metal skewers.

3. Preheat a char-grill or barbecue on medium-high heat. Cook skewers for 6-8 minutes, turning until golden and cooked through.

4. Meanwhile, cut grated lemon into wedges. Transfer skewers to a platter and serve with lemon wedges.

Recipe Source: Aussie Taste

4. Sticky Sausages

Image source: Best Recipes

A family favourite, sticky sausages are a great camping go-to because they only require 5 ingredients. This recipe can be made in the oven if you’re staying in one of our beach cabins or outside on one of the BBQs.


  • 1 kg sausages
  • 1/2 cup ginger marmalade
  • 3 tbs soy sauce
  • 2 tbs wholegrain mustard
  • 1 garlic clove crushed


1. Place sausages in a baking dish and pour over combined remaining ingredients.

2. Bake at 180C for approximately 45 minutes.

3. Serve with vegetables of choice.

Recipe Source: Best Recipes

5. Camping Nachos

Image source: Fresh off the Grid

Camping nachos are a delicious twist on a favourite snack. These hearty nachos make a nice meal, are easy to prep, and are quite fun to make! They’re cooked over the BBQ, which gives them a nice, smoky taste. Enjoy them straight out of the pan for easy clean-up!


  • Neutral flavoured oil – 1 tbsp
  • Tortilla chips – 200g
  • Hot tomato sauce – 1 can (200g)
  • Mexican cheese blend – 1 cup, shredded
  • Black beans – 1 can (400g), drained
  • Avocado – 1 large, cubed
  • Green onions – 4-5, sliced
  • Fresh coriander – a handful, chopped
  • Lime – 1 small, cut into wedges
  • Sour cream


1. Lightly oil a large frying pan with a lid or dutch oven to make sure that the nachos don’t stick.

2. Spread about 1/3 of the tortilla chips evenly into the pan and top with 1/4 can tomato sauce, 1/4 cup cheese, 1/4 can black beans, coriander, green onions, and a handful of avocado cubes. Do the same for the second layer.

3. For the third layer, use the remaining chips, 1/2 can black beans, 1/2 cup cheese, 1/2 can tomato sauce, and the rest of the onion, cilantro, and avocado.

4. Cover the pan with the lid and set it on a metal BBQ for around 10 minutes or until the cheese has melted. Serve your nachos with the lime wedges and sour cream.

Recipe Source: Fresh off the Grid

6. Shrimp Boil Foil Packets

Image source: Fresh off the Grid

Shrimp, smoky sausage, buttery corn, and zesty lemon, this Shrimp Boil Foil Packet is one of our all-time camping favourites. This is the perfect campfire meal for your next camping trip or backyard BBQ.


  • 1 ear of corn, cut into 8 pieces
  • 1 medium zucchini, sliced thick
  • 4 cloves garlic, minced
  • 227g uncooked shrimp
  • 2 andouille sausage
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Cajun seasoning
  • 4 tablespoons butter
  • Fresh parsley, chopped


1. Tear a 45cm piece of heavy-duty foil for each packet, along with a 40cm sheet of baking paper for each. Layer the baking paper on top of the foil.

2. Divide the corn, zucchini, minced garlic, shrimp, spices, and butter between the sheets of foil.

3. To form the packets, bring one of the short edges of the foil to meet the other, then crimp around all edges to seal.

4. Cook the packets on a grill (or the grill grate over your campfire) for 8 minutes, flipping occasionally.

5. Remove from the grill and let cool slightly. Open the packets carefully – they will be full of hot steam. Top with fresh parsley and enjoy.

Recipe source: Fresh off the Grid

7. Portuguese Chicken Skewers with Mango

Image source: Best recipes


  • 800g chicken thigh fillets trimmed
  • 2 tbs olive oil
  • 2 tbs Portuguese spice mix
  • 1/4 cup oregano leaves only
  • 2 Calypso mangoes diced peeled
  • 225g white sugar
  • 2 limes (large) juiced
  • 1/4 cup fish sauce
  • 1/4 cup water
  • 1 long red chilli finely chopped seeds left
  • 4 spring onions thinly sliced


1. Chicken: Cut the chicken into 2cm pieces. Combine the oil and spice mix in a large bowl. Add the chicken and oregano. Stir to coat. Thread chicken onto 8 skewers. Cover and refrigerate while making the saute chilli mango.

2. Saute chilli mango: Pour sugar into a non-stick frying pan. Place over medium-high heat, stirring occasionally until melted and deep golden colour. Remove from heat, add combined lime juice, fish sauce and water (be careful, mixture may spit). Return to heat and cook, stirring, over medium heat until the toffee dissolves and syrup is smooth. Bring to the boil and boil gently for 5-8 minutes until syrup thickens, stir in the chilli. Add the mango and toss gently until mango is well coated. Remove from the heat, scatter over the spring onions.

3. Preheat a barbecue plate or grill over medium high heat until hot. Barbecue chicken skewers for 10 minutes, turning often until cooked through. Serve with saute chilli mango.

Recipe source: Best recipes

8. Egg & Chorizo Breakfast Skillet

Image source: MyCampCook

Start or end your day with this easy campfire dish that’s smoky, flavourful, and nourishing.


  • 2 tbsp extra-virgin olive oil
  • 1 1/2 lb potatoes, scrubbed clean and diced into small pieces
  • 1 salt
  • 1 Freshly ground black pepper
  • 1 large capsicum, chopped
  • 1 medium yellow onion, chopped
  • 8 oz cured Spanish chorizo, diced
  • 4 to 6 large eggs
  • 1 sliced spring onions, for garnish


1. Place a cast-iron skillet over a BBQ grill and preheat 15 minutes. Heat oil in skillet, then add potatoes in an even layer. Season with salt and pepper and cook, undisturbed, until golden and crispy on one side, 3 to 4 minutes.

2. Stir in capsicum, onions, and chorizo. Cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes.

3. Use a spoon to make wells in mixture. Crack an egg into each well and season with salt and pepper. Cover skillet with foil (or a lid) and cook until eggs are done to your liking, 3 to 4 minutes.

4. Garnish with spring onions and season with more black pepper before serving.

Recipe source: MyCampCook

9. Foil Pack Potatoes

Image source: Delish

This recipe serves 4 but you can increase the quantities if you need to. Foil cooks food quickly, and you can eat these yummy gooey potatoes straight from the pack so there’s no clean-up afterwards. What’s not to love?


  • 2 lb. potatoes, quartered
  • 2 tbsp.extra-virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • Salt
  • Freshly ground black pepper
  • 2 cups shredded mozzarella
  • 1 cup freshly grated Parmesan
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish


  1. Pre-heat grill to medium-high, or camping oven to 220º.
  2. Cut 4 large pieces of foil about 30 cm long. 
  3. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
  4. Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
  5. Place foil packets on the grill or in the oven and cook until just cooked through, 10 to 15 minutes. 
  6. Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil back over the potatoes and cook until the cheese is melty, about 3 to 5 minutes.
  7. Top with parsley and red pepper flakes and serve warm.

Recipe source: Delish

10. Campsite Pan Pizza Recipe

Image source: The Kitchen Magpie

Campfire pizza can be made in a cast iron skillet or any fire-safe pan over a grill or campfire. This meal is simple, and is especially good if you’re camping with kids!


  • 1 tube of refrigerated pizza dough or frozen pizza dough
  • 1 jar of pizza sauce
  • 2 cups of mozzarella cheese
  • Your choice of pepperoni mushrooms, vegetables, whatever toppings you want!


1. Oil a cast iron pan (or baking sheet, pizza stone etc.)

2. Take the refrigerated dough and spread in the pan.

3. Place on the fire or the BBQ. Cook until the bottom has browned.

4. Remove from the fire and flip the crust in the pan.

5. Brush with pizza sauce, place your toppings on and then cover in cheese.

6. Return to the heat and cook until the crust is done underneath and the toppings are warm.

7. Remove and enjoy!

Recipe source: The Kitchen Magpie

11. Grilled Mini Pizzas

Image source:

Kids simply love these grilled mini pizzas, so you won’t have any leftovers no matter how hard you try!


  • 1 package of English muffins
  • 1 jar of tomato pasta or pizza sauce
  • 1 bag of grated cheese
  • Your favourite pizza toppings


  1. Spread pizza sauce on the English muffin halves. 
  2. Sprinkle cheese on top of each slice. Add toppings as desired. 
  3. Slide onto foil lined tray on BBQ and grill until the cheese is bubbly. Enjoy!

Recipe source:

12. Fancy Hot Dogs

Image source:

When all else fails, you can always rely on sausages for a filling meal, and you can dress them up so they’re a little fancier than usual. 


  • 1 pack of sausages
  • Onions sliced
  • Mustard
  • Hot dog buns


  1. Cook sausages in a frying pan over BBQ, about 10 minutes. 
  2. Fry onions until caramelised.
  3. Butter rolls and add sausages, onions and mustard. Enjoy!

Recipe source:

13. Grilled Waffle Treats

Image source: TasteOfHome 

Grilled waffles with marshmallows and chocolates sound like the perfect way to round off a meal to us!


  • 8 frozen waffles
  • 1 cup miniature marshmallows
  • 1 cup semisweet chocolate chips


  1. Place one waffle on a greased double thickness of heavy-duty foil (about 30cm square). 
  2. Sprinkle with 1/4 cup each marshmallows and chocolate chips.
  3. Top with another waffle. Fold foil around sandwich and seal tightly. Repeat three times.
  4. Grill, covered, over medium heat for 8-10 minutes or until chocolate is melted, turning once. Open foil carefully to allow steam to escape.
  5. Cut into slices and enjoy!

Recipe source: TasteOfHome 

14. Aussie S’mores

Image source: Meat & Travel

You might find it hard to stop eating these super delicious Aussie s’mores! Ideal if you’re feeding a small group, this recipe gives you 9 servings. You can also get creative and add different ingredients such as peanut butter, Rolo chocolates or sliced Mars bars.


  • 18 chocolate digestive biscuits
  • 18 large marshmallows


  1. Place 9 biscuits chocolate side up on a foil lined BBQ grilling tray.
  2. Top the cookies with two marshmallows each.
  3. Place the tray on the BBQ and close the range hood.
  4. Top each of the cookies with another cookie and squish it together.
  5. Allow to cool slightly and dig in!

Recipe source: Meat & Travel & My Lovely Little Nest

15. Grilled Peach Crisp Foil Packs

Image source: Foodnetwork

We’ve cut out the bubbly bake time with these simple, lower-fat crisps-for-one. Grill them in makeshift bowls made of foil and eat them straight out of the pacK..


  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, cut into small pieces
  • Pinch salt
  • 4 ripe peaches
  • 4 tablespoons muesli
  • Four 1/4-cup scoops low-fat vanilla frozen yoghurt, optional
  • Foil


1. Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil.

2. Toss together the sugar, butter and salt in a small bowl.

3. Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture.

4. Put two peach halves, stuffed-side down, in the centre of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets.

5. Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes.

6. Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelised sauce. Top each serving with 1 tablespoon of muesli and a scoop of frozen yoghurt if desired.

Recipe source: Foodnetwork

Try all of these delicious recipes at Broken Head Holiday Park!

We hope you’ll get the chance to come try out these recipes on our convenient on-site BBQs during your stay at Broken Head Holiday Park. You could also look at investing in a portable BBQ or solar powered stove.

Located only a short drive from Byron Bay, our location has fully upgraded facilities to help make your next camping trip a breeze. Book your spot today. We look forward to seeing you soon!

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