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12 Easy Summer Camping Food Recipes

12 Easy Summer Camping Food Recipes

Summer camping food gives you the opportunity to get out of your normal cooking routine. That’s why we’ve put together a list of easy and healthy camping recipe ideas for the least amount of fuss and bother. No one wants to muck around with a three course meal when you’re staying in a tent. But you also want something more interesting than a salad after a fun day out in Byron Bay. 

Here are 12 summer camping food recipe ideas to get you in the mood for alfresco eating.

1. Ham, Egg, Cheese & Bread Bowls

Ham egg cheese bread

Image source: Recipe Tin Eats

Easy to prepare and quick to make, these bread bowl rolls will be a firm fav with all the family. Just wrap in foil and pop them on the grill until they’re toasty and delicious. Great for breakfast or brunch. Best of all? No washing up!


  • Bread rolls
  • Slices of ham
  • Eggs
  • Mozzarella 
  • Fresh parsley (optional)


  1. Cut the tops off the bread rolls.
  2. Scoop out the centre. To be neat, use a small knife to cut a round outline before scooping out the centre.
  3. Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
  4. Crack in an egg.
  5. Top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
  6. Put the top back on each roll. Wrap with foil and place on BBQ grill or in camp oven. 
  7. Check after 15 minutes, they will need longer if you want your yolk firmer.

Recipe source: Recipe Tin Eats

2. Walking Tacos


Image source: The Girl Who Ate Everything

Everyone loves nachos, and this is a really easy camping food version. You can up the health factor by using more salad veggie toppings and going easy on the meat and sour cream.


  • Mince 
  • Taco seasoning
  • Beans
  • Snack sized bags of Doritos
  • Lettuce
  • Tomato
  • Grated cheese
  • Avocado
  • Sour cream
  • Salsa


  1. Brown mince in a frying pan on your camp stove and drain the fat. Add the onion to the meat and sauté a couple of minutes until soft. Add the taco seasoning along with 1/2 cup of water and simmer until water is absorbed. If serving immediate pour in a bowl. You can also combine the meat and black beans if you want and keep them warm in a slow cooker.
  2. Crush your chips with your hands and open your bag. Add whatever toppings you desire and drizzle it with my ranch/salsa mixture. Eat with a fork as you walk around! 

Recipe source: The Girl Who Ate Everything

3. Camping Paella

Camping Paella

Image source: Zestuous

Everyone in your camping group can be involved in making this yummy foil paella. It takes a little prep work to chop all the ingredients but once all that’s done, choose your own ingredients, pop on the BBQ and sit back and relax with the rest of the wine. 


  • Roasted chicken, shredded (no skin)
  • Chorizo 
  • Onion, chopped
  • Garlic, minced
  • Capsicum, chopped
  • Cherry tomatoes
  • Saffron, salt, pepper
  • Equal parts uncooked Arborio rice
  • Equal parts white wine, chicken broth or water


  1. Make foil bowls, using two sheets of non-stick foil (dull side in).
  2. Fill the bowl with as much chorizo, chicken, onion, garlic, capsicum, tomatoes and seasoning that you want.
  3. Add in equal parts rice and wine (or chicken broth or water). Stir everything together.
  4. Bring the edges of the foil to the top and close up the pouch.
  5. Place on the BBQ. Rotate every 10-15 minutes. Cook for about an hour.
  6. Remove from the BBQ and enjoy.

Recipe source: Zestuos

4. Asian Mushroom Ramen Noodle

asian noodle

Image source: Recipe Tin Eats

One pot meals are the best way to go for quick and easy camping food. This flavourful noodle recipe only uses one pan and you can bring all the ingredients with you.


  • 2 packets ramen or other instant noodles, uncooked, discard seasoning
  • 1.5 tbsp vegetable oil (or other neutral flavoured oil)
  • 400g mushrooms, sliced (any type)
  • 2 garlic cloves, minced
  • 2 tsp sesame oil (or more vegetable oil)
  • 5 green spring onion stems 
  • 1 1/4 cups (315 ml) water, plus more as needed


  • 1 tbsp dark soy sauce 
  • 1 tbsp Oyster sauce 
  • 2 tsp Hoisin sauce (or more Oyster sauce)
  • 1 tbsp mirin  


  1. Mix Sauce ingredients in a small bowl.
  2. Cut spring onion into 5cm lengths. Separate white/pale green part from green part.
  3. Heat oil in a frying pan over high heat. Add mushrooms and cook for 3 minutes.
  4. Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
  5. Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
  6. Push mushrooms to the side to make a big well in the centre.
  7. Add water then squidge noodle cakes in.
  8. Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
  9. Add green part of green onions and toss well, adding more water if needed to make it saucy.
  10. Serve immediately!

Recipe source: Recipe Tin Eats

5. Sausage, Potato & Green Bean Foil Packets

Foil Packets Food

Image source: Damn Delicious

Got leftover BBQ sausages? This easy, meat and veggie foil packet dish is perfect for a quick camping food dinner. Makes 4 packets.


  • Cooked, thinly sliced sausages
  • Baby red potatoes, quartered
  • Green beans, trimmed
  • Button mushrooms, halved
  • 1 onion, chopped
  • 4 tablespoons unsalted butter, divided
  • 4 teaspoons cajun seasoning, divided
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves (optional)


  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 30 cm long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the centre of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.
  5. Serve immediately, garnished with parsley, if desired.

Recipe source: Damn Delicious

6. One Pan brekky

Image source: Taste

Start your day with the fuel you need to enjoy the great outdoors. This full breakfast can be made on the grill in one pan. 


  • 2 tsp olive oil
  • 4 lean beef chipolata sausages
  • 4 rindless shortcut bacon rashers
  • 150g button mushrooms, sliced
  • 1 medium tomato, halved
  • 2 eggs
  • Toast, to serve
  • Tomato sauce, to serve


  1. Heat oil in a large frying pan over medium-high heat. Add sausages and bacon. Cook for 3 to 4 minutes or until sausages are almost cooked though.
  2. Add mushroom and tomato to pan. Cook for 2 to 3 minutes or until mushroom is tender and sausages cooked through.
  3. Push sausages, bacon, mushroom and tomato to 1 side of pan. Crack eggs into pan. Cook for 3 to 4 minutes or until cooked to your liking.
  4. Season with salt and pepper. Serve with toast and sauce.

Recipe source: Taste

7. Grilled Spicy Corn On The Cob

Image source: Koa

This spicy take on corn makes for an addictive and easy side or snack. It’s a quick and easy way to get some veggies with your meal, too.


  • 4 large ears sweet corn, husks removed
  • ¼ cup butter, melted
  • 2 tsp dried thyme
  • 1 T sweet chilli sauce
  • 1 chicken stock cube crumbled
  • chilli flakes


  1. Place each ear of corn on a double thickness of heavy-duty foil (about 30×45 cm).
  2. Combine butter, thyme, sweet chilli sauce, and bouillon granules.
  3. Brush over corn and sprinkle each with chilli flakes, seal tightly.
  4. Grill, covered, over medium heat until corn is tender, for 15-20 minutes.
  5. Open carefully.

Recipe source: Koa

8. Pineapple Chicken Kabobs

Image source: Fresh Off The Grid

These tasty pineapple chicken kabobs deliver on protein and bright tropical flavor that’s perfect for a summer camping trip. And, they come together quickly on the grill so you can spend less time cooking and more time relaxing in nature. 


For the marinade:

  • ¼ cup olive oil
  • ½ cup chopped coriander
  • 1 tablespoon honey
  • 2 teaspoons minced ginger
  • 1 lime, juiced
  • 1 teaspoon salt

To build the skewers:

  • 225 kg chicken, boneless, skinless thighs work best, cut into 2.5 cm pieces
  • 1 medium red onion, sliced into 2.5 cm pieces
  • Pineapple wedges, cut into 2.5 cm cubes


  1. Combine the ingredients for the marinade in a large bowl or ziplock bag.
  2. Add the chicken to the marinade and stir to coat. Cover or seal the container, and let marinate for at least an hour, or up to 24 hours. If you’re going to marinate for longer than an hour, place it back into your cooler.
  3. In the meantime, fire up your grill or get your campfire going.
  4. Build the kabobs by threading the chicken and vegetables onto your skewers. Brush with a bit of oil.
  5. Grill the kabobs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through – about 10 minutes total.
  6. Remove from the grill and enjoy!

Recipe source: Fresh Off The Grid

9. Grilled Sausages With Vegetables

Image source: Taste of Home

After a day of hiking, swimming, and enjoying the summer weather, what could be a more satisfying and easy campsite meal than some juicy grilled sausages and vegetables? This recipe is versatile, allowing you to substitute your favourite sausage variety and whatever vegetables you find at a Byron Bay farmers market.


  • 3/4 cup peach preserves
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh ginger root
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • Dash sweet chilli sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small courgettes
  • 2 small yellow summer squash
  • 12 pork or turkey sausage links (4 ounces each)


  1. Place the first 5 ingredients in a blender; if desired, add sweet chilli sauce. Cover and process until blended.
  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 2.5 cm-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.
  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
  4. Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm.
  5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

Recipe source: Taste of Home

10. Garlic Prawn Skewers

Image source: Best Recipes

When camping by the ocean, nothing tastes better than some fresh seafood. Add a sweet, soy, garlicky sauce, and you’ve got a mouth-watering beachside meal. 


  • 500g peeled green prawns, tails intact
  • 2 cloves garlic, crushed
  • 1/3 cup honey
  • 2 tbs soy sauce
  • 1/2 long red chilli, finely diced


  1. Devein prawns by running a sharp knife along the back and removing the intestinal tract. Place 8 – 12 bamboo skewers in cold water to soak.
  2. Combine remaining ingredients in a shallow dish. Add prawns and stir to coat well. Cover and refrigerate for at least an hour.
  3. Thread 4 – 5 prawns onto each skewer. Place remaining marinade in a small saucepan and simmer for 5 – 6 minutes until it has reduced and thickened.
  4. Heat a chargrill pan or large frypan over medium-high heat. Cook prawns for 2 – 3 minutes each side, basting throughout with the reduced marinade, until they are pink and just cooked through. Serve immediately.

Recipe source: Best Recipes

11. Panzanella With Tomatoes & Grilled Corn

Image source: Eating Well

Have some of that grilled corn on the cob leftover? Dice up some crusty bread and tomatoes, add a tangy dressing, and you’ve got a bright and refreshing summer panzanella. 


  • 1 cup thinly sliced red onion
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons lemon juice
  • 3 ears corn, husks removed
  • 8 ounces crusty sourdough bread, cut into 2.5 cm-thick slices
  • 8 tablespoons extra-virgin olive oil, divided
  • 1/2 kg tomatoes, cut into 2.5 cm pieces
  • 1 cup torn fresh basil leaves
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper


  1. Preheat a gas grill to medium.
  2. Combine onion, vinegar and lemon juice in a large bowl. Set aside, stirring occasionally.
  3. Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cobs and add to the bowl with the onion.
  4. Brush or drizzle both sides of bread with 2 tablespoons oil. Grill the bread, turning once halfway, until both sides are well toasted, 1 to 3 minutes per side.
  5. Tear or cut the toasted bread into 2.5 cm cubes and add to the bowl. Add the remaining 6 tablespoons oil, tomatoes, basil, garlic, salt and pepper; stir to combine. Serve immediately.

Recipe source: Eating Well

12. No Bake Fruit Cobbler

Image source: Amanda Outside

When you want something sweet at the end of the day (or for a snack!) this no-bake fruit cobbler is perfect for making over a camp stove. Choose whatever fruit is your family’s favorite!


  • 1 tbsp salted butter
  • 3 ripe peaches, sliced (peeled if desired)
  • 2 tbsp honey
  • 1/4 tsp cinnamon
  • 1 1/2 cups granola
  • 1/4 cup pecans, roughly chopped


  1. Heat a cast-iron pan over medium heat on your camp stove. 
  2. Add in the butter, sliced peaches, honey, and cinnamon. Mix well.
  3. Cook the peaches for 5-8 minutes or until the peaches soften and the juices start to bubble in the pan. You can turn the heat up slightly to get the juices boiling.
  4. Remove the peaches from the heat. Scoop the peaches into bowls and layer on 1/4 – 1/2 cup of granola, 1 tbsp pecans, and a pinch of cinnamon per serving. Enjoy!

Recipe source: Amanda Outside

Bring your summer camping food recipes to Broken Head

Now you’ve got some summer camping recipes up your sleeve, you can book a weekend or longer stay at Broken Head Holiday Park. We’ve got onsite camp facilities including a spacious camp kitchen and BBQ areas for you to try out all these yummy meals. Don’t stress if you forget to buy something for a camping food recipe because we’ve got a campsite kiosk, too!

Whether you want to stay in a powered or unpowered campsite or a deluxe cabin or beach shack, we’ve got you covered with a range of accommodation options. We look forward to seeing you soon!

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