Cooking on the road might sound like a challenge—but for RV travellers in Australia, it can actually become one of the most rewarding parts of the journey. Whether you’re cruising the coast, exploring the Red Centre, or camping in the wilds of Tasmania, preparing your own meals gives you more than just convenience—it gives you control over your health, your budget, and your taste buds.
In a country as vast and varied as Australia, eating out every day is often impractical and expensive, especially in remote regions. But with a well-organised camper kitchen, a few clever staples, and a bit of creative planning, you can whip up delicious, healthy meals no matter where you’re parked. From one-pot wonders to no-cook lunches and Aussie-style BBQ feasts, the camper lifestyle doesn’t have to mean surviving on instant noodles and baked beans.
This guide is packed with easy RV-friendly recipes, smart storage tips, and realistic advice for cooking well—even in tight spaces with limited gear. Whether you’re a couple, a family, or a solo adventurer, you’ll find everything you need to fuel your Aussie road trip with flavour and nutrition.
Setting Up Your RV Kitchen: What You Need
Before you start cooking up a storm on the road, it’s essential to understand what your RV kitchen can (and can’t) do. Whether you’re in a compact campervan or a full-size motorhome, making the most of your space starts with smart setup and the right gear.
Common RV Kitchen Features in Australia
Most Aussie RVs are equipped with a small but functional kitchen. These usually include:
A 2-burner gas stove
A small fridge (often 3-way: gas, electric, or 12V)
A sink with pump water
Occasionally a microwave (requires powered sites)
Larger motorhomes may also offer an oven or grill, but in many cases, you’ll be working with limited bench space and minimal appliances.
Must-Have Cooking Tools
To cook efficiently in a camper, pack compact, multi-use tools. Essentials include:
A medium saucepan and a non-stick frypan
Collapsible colander and bowls
Chopping board and a sharp knife
Tongs, spatula, and stirring spoon
A portable BBQ or butane stove for outdoor cooking
Reusable containers for leftovers and prep
Choose lightweight, nesting items that don’t rattle or break easily during travel.
Smart Space-Saving Tips
Space is gold in an RV kitchen, so every item must earn its place. These tips help maximise storage:
Use stackable containers for dry goods and fridge items
Install magnetic spice racks or velcro strips to keep items in place
Opt for folding dish racks, over-sink cutting boards, and under-bench storage bins
Keep dishwashing gear compact—microfibre cloths, eco dish soap, and a collapsible tub
With the right setup, your RV kitchen can handle anything from a quick cuppa to a full family dinner—even in the middle of the outback.
Pantry Staples Every RV Traveller Should Carry
When you’re travelling through remote stretches or unpredictable Aussie weather, a well-stocked pantry can save the day. The goal is to carry compact, shelf-stable ingredients that are versatile, nutritious, and easy to cook—whether you’re in a bustling holiday park or a remote bush camp with no shops in sight.
Dry Goods for Easy Meals
These non-perishable staples form the base of countless quick, satisfying meals:
Rice (white, brown, or microwave pouches)
Pasta and couscous
Oats for breakfast or baking
Lentils (dried or canned)
Tortillas or wraps (long shelf life and meal-friendly)
They’re easy to store, cook quickly, and adapt to different flavours and cuisines.
Canned & Jarred Essentials
Tins are your best friend on the road. They last forever and don’t need refrigeration:
Chickpeas, kidney beans, baked beans
Chopped tomatoes, tomato paste
Coconut milk (for curries and soups)
Tuna or salmon
Olives, corn kernels, pickles
Try to opt for low-sodium or no-added-sugar varieties for better nutrition.
Oils, Sauces & Seasonings
A handful of condiments can transform basic ingredients into flavourful meals:
Olive oil, coconut oil or ghee
Soy sauce, sweet chilli sauce, vinegar
Salt, pepper, and dried herbs like oregano, basil, and thyme
Curry powder, smoked paprika, cumin, and garlic/onion powder
Pre-mixed spice blends (like taco seasoning or Moroccan spice) can also be handy for quick flavour boosts.
Healthy Snacks & Quick Fixes
Keep these on hand for hiking days, long drives, or hangry moments:
Nuts, trail mix, dried fruit
Rice cakes, muesli bars, crackers
Nut butters, protein powder, or instant soup sachets
With the right pantry setup, you’ll be able to cook dozens of different meals without needing constant supermarket stops—leaving more time for adventure.
Fresh Ingredients That Travel Well
While pantry staples form the foundation of your RV meals, fresh ingredients add the flavour, nutrition, and variety you’ll crave—especially on longer trips. The trick is choosing produce and perishables that can handle Aussie temperatures, store well in small fridges, and last several days or more on the road.
Long-Lasting Vegetables
Some vegetables are surprisingly hardy and can stay fresh for a week or more without refrigeration (if stored in a cool, dry space). Great RV-friendly choices include:
Carrots – crisp, sweet, and versatile
Zucchini – great for stir-fries, omelettes, or grilling
Capsicum (bell peppers) – high in vitamin C, low in spoilage
Cabbage – long shelf life and great for slaws or stir-fry
Onions & garlic – pantry staples that don’t need chilling
Potatoes & sweet potatoes – perfect for roasting or mash
Fruits That Don’t Bruise Easily
Not all fruit travels well in an RV, but these options are durable and refreshing:
Apples – fibre-rich and slow to spoil
Oranges & mandarins – loaded with vitamin C and juice-free until peeled
Bananas – best eaten within a few days, or slice and freeze for smoothies
Pomegranate – long shelf life and antioxidant-rich
Avocados – travel green and ripen en route
Tip: Wrap softer fruit like bananas in paper and store separately to avoid bruising.
Dairy, Protein & Chilled Items
With limited fridge space, be selective with perishables. Focus on:
Eggs – don’t always need refrigeration if stored carefully
Hard cheeses – like cheddar or tasty, which last longer
UHT milk or powdered milk – great space savers
Yoghurt tubs – good for breakfast or snacks
Vacuum-sealed tofu or smoked meats – protein with a longer fridge life
When shopping, choose unwashed, whole produce (they last longer), and inspect for soft spots or damage. Rotate items regularly and store in shaded areas or cooler bags when not plugged into power.
With the right balance of durable fresh items and pantry goods, you’ll eat well without worrying about spoilage—even hundreds of kilometres from the nearest supermarket.
Easy & Healthy One-Pot or No-Fuss Meals
In a camper kitchen, the simpler the recipe, the better. One-pot meals save on water, cleaning, and time—making them ideal for road life. These tried-and-tested meals are not only easy to prepare but also healthy, filling, and customisable using your on-hand pantry and fresh staples.
Veggie Omelette (Breakfast)
Whisk a few eggs, toss in chopped capsicum, onion, and cheese, and cook in a non-stick pan. Add spinach or mushrooms if you have them. Ready in 10 minutes and packed with protein.
Oats with Fruit & Seeds (Breakfast or Snack)
Use rolled oats, water or UHT milk, and top with banana, apple slices, or dried fruit. Stir in flaxseed or chia for fibre and healthy fats. Quick, cheap, and heart-healthy.
Tuna Salad Wraps (Lunch)
Mix canned tuna with mayo or olive oil, add chopped onion, corn, or grated carrot, then wrap in tortillas. Great for hot days and no stove required.
Chickpea & Veggie Stir-Fry (Lunch or Dinner)
In a pan, sauté garlic, onion, chopped capsicum, and zucchini. Add canned chickpeas, soy sauce, and a splash of lemon. Serve with rice or couscous.
Lentil Curry with Rice
Simmer onion, garlic, and curry powder in a little oil. Add canned tomatoes, lentils, and coconut milk. Cook until thick. Serve with rice or flatbread. Nutritious, warming, and great for leftovers.
One-Pot Pasta with Veggies
Boil pasta with chopped veg and seasoning. Drain and mix in tomato paste or pesto and a dash of olive oil. Add tuna or cheese if desired.
Campfire Chilli
Cook onions, garlic, and mince (or lentils), then add canned beans and tomatoes, cumin, and paprika. Simmer until thick. Serve with toast or wraps.
Grilled Veg & Tofu Skewers (BBQ Option)
Thread tofu cubes, onion, capsicum, and zucchini onto skewers. Brush with marinade (soy sauce, lemon, garlic) and grill on a BBQ. Great meat-free dinner.
Couscous with Roasted Veg
Make couscous by adding boiling water, then fluff and toss with pre-cooked or pan-fried veg and chickpeas. Add lemon juice and olive oil to finish.
Instant Soup & Toasties (Rainy Day Comfort)
Heat up a veggie or miso soup sachet and make a cheese or veggie toastie using a camp sandwich press or frypan. Quick and satisfying with minimal cleanup.
These meals are camper-tested and family-approved, with plenty of room for substitutions based on what you’ve got left in your fridge or pantry.
Time-Saving Meal Prep Tips for the Road
When you’re travelling through Australia in an RV, your time is better spent exploring than chopping onions every day. Smart meal prep doesn’t mean hours in the kitchen—it just means using downtime wisely to get ahead on meals. These simple tips help you save time, reduce waste, and keep things stress-free.
Pre-Chop Vegetables in Batches
When you restock your fresh produce, take 15–20 minutes to chop onions, carrots, capsicum, zucchini, and store them in reusable containers or zip-lock bags. Keep a few raw and lightly pre-cook others (like sweet potato) for faster dinners later in the week.
Cook Grains in Bulk
Make a big batch of rice, quinoa, or couscous and store it in the fridge. Use it for stir-fries, curries, bowls, or salads across multiple meals. Reheat with a little water or olive oil to refresh texture.
Create Your Own Spice Blends
Instead of carrying full bottles, pre-mix small jars of your favourite spice combos: taco mix, curry blend, Italian herbs, or Moroccan seasoning. Saves space and time when cooking.
Use Leftovers Creatively
Plan meals that roll into the next day. Leftover lentil curry becomes a wrap filling. Extra grilled veg can be added to couscous or sandwiches. Rice from dinner? Turn it into breakfast fried rice with egg and herbs.
Invest in Multi-Tasking Tools
A few helpful tools can go a long way:
Pressure cooker or Instant Pot (for faster cooking, if your van has power)
Insulated food jars to keep meals warm for hours
Collapsible containers for storing prepped ingredients
Quick-Grab Snack Packs
Make snack bags for driving days or hikes: trail mix, dried fruit, crackers, or hard-boiled eggs. You’ll avoid impulsive servo stops and keep energy levels stable.
With just a bit of planning and creative use of storage, your RV kitchen becomes a mobile meal machine—without ever feeling like a chore.
Keeping it Healthy: Nutrition Tips for RV Travellers
Just because you’re travelling doesn’t mean your health has to take a back seat. In fact, with your own mobile kitchen, you’re in a better position than many hotel-goers to control what goes on your plate. Here’s how to keep meals balanced, nourishing, and suited to long days on the road.
Aim for Balance in Every Meal
The ideal RV meal includes:
Protein (eggs, lentils, tuna, tofu, yoghurt)
Fibre (whole grains, vegetables, legumes)
Healthy fats (olive oil, nuts, seeds, avocado)
Try to include all three at least once per day to keep energy levels stable and avoid mid-afternoon crashes.
Cut Back on Ultra-Processed Foods
It’s easy to rely on pre-packaged snacks, sausages, or frozen pies—but over time, they can sap your energy and lead to bloating or fatigue. Instead:
Swap chips for roasted nuts or popcorn
Choose high-fibre wraps over white bread
Replace soft drinks with lemon-infused water or herbal teas
Even small swaps add up over long trips.
Hydration is Key—Especially in the Aussie Sun
Always carry drinking water in your RV and top up at safe refilling stations. In warmer regions like NT or WA, dehydration can creep in quickly. Aim for:
2–3 litres per adult daily
Electrolyte sachets or coconut water for extra-long travel days
Adding cucumber, lemon, or mint to make water more appealing
Mind Your Fridge Space
Smaller RV fridges mean you can’t always carry everything. Prioritise nutrient-dense items:
Eggs, yoghurt, leafy greens, cheese, tofu
Rotate perishable items every 2–3 days if possible
Use cooler bags or an additional esky for overflow
Indulge Mindfully
You’re on an adventure—so enjoy local specialties, bakery treats, or fish and chips by the beach. But balance them with fresh meals, movement, and rest. One indulgent meal doesn’t derail the trip; consistency is what counts.
Maintaining your health on the road isn’t about restriction—it’s about making smart, sustainable choices that help you feel good enough to enjoy every sunrise, hike, and scenic drive.
Cooking Legally & Safely in Campgrounds or the Wild
In Australia, the joy of RV travel often includes open-air meals, campfire cooking, or sizzling sausages under the stars. But it’s important to follow local rules, cook safely, and protect the environment—especially in national parks or remote regions.
Use Designated Cooking Areas in Campgrounds
Most paid campgrounds—like Big4, Discovery Parks, or local council sites—offer shared BBQs or camp kitchens. These often include:
Free or coin-operated BBQs
Hotplates and sinks
Picnic tables and lighting
Tip: Wipe BBQs before and after use, and bring your own utensils and oil.
Know Fire Restrictions Before You Cook
In summer, many states enforce Total Fire Bans or Fire Danger Ratings, especially in rural or bushland regions. These bans can prohibit:
Campfires (even in fire pits)
Charcoal BBQs
Gas stoves in some cases
Always check the local fire authority website:
NSW: www.rfs.nsw.gov.au
VIC: www.cfa.vic.gov.au
QLD: www.qfes.qld.gov.au
Practice Safe Cooking in the Wild
If you’re cooking off-grid or in remote areas:
Use a stable, wind-protected surface for gas stoves
Never leave cooking unattended
Keep a bucket of water or extinguisher nearby
Allow coals or flames to cool completely before disposing
Leave No Trace: Respect Nature
Follow these eco-friendly cooking habits:
Collect all food scraps and rubbish—even if biodegradable
Avoid using single-use plastic cutlery or plates
Dump grey water only at designated dump points or waste stations
Don’t feed wildlife—leftovers can harm native species
Food Safety in the Heat
Warm Aussie weather increases the risk of spoilage:
Keep perishables in the fridge below 5°C
Avoid leaving leftovers out for more than 1 hour in summer
Reheat cooked food thoroughly before eating
Cooking on the road is fun and freeing—but doing it legally and responsibly ensures you protect the places you love and stay safe while doing so.
Fun Family & Kids-Friendly Meal Ideas
Feeding kids on the road doesn’t have to mean endless noodles or snacks from servo stops. With a little creativity and planning, you can serve up meals that are healthy, fun, and approved by even the fussiest little travellers. The key? Involve them in the process, make it colourful, and keep it interactive.
Make-Your-Own Wrap or Taco Nights
Lay out bowls of shredded chicken, tuna, lentils, cheese, lettuce, grated carrot, and sauces. Let the kids build their own wraps or tacos—great for picky eaters and adds a sense of independence. Bonus: no stove required.
Campfire Pancake Mornings
Mix pancake batter from a pre-made mix or DIY with flour, eggs, and milk. Cook on a frypan or flat BBQ plate. Top with banana, honey, or yoghurt. Fun, filling, and a great morning ritual.
Fruit Skewers or Snack Plates
Chop fruit like watermelon, apple, and banana and let kids thread them onto bamboo sticks. Or serve bento-style snack plates with crackers, boiled egg, cheese cubes, and fruit. Ideal for picnics or drive days.
Healthy Campfire Damper Twists
Use wholemeal self-raising flour and water to make a simple dough. Wrap around a stick, cook over the fire, and serve with jam, butter, or peanut butter. Great Aussie tradition and loads of fun for kids.
Smoothie Time
If you have a portable blender, smoothies are a brilliant way to sneak in extra nutrients. Try combinations like banana + oats + milk or berries + yoghurt + spinach. Freeze fruit ahead of time for a chill boost.
Simple Pasta with Hidden Veg
Cook pasta and toss with grated or finely chopped veggies (zucchini, carrot, capsicum) and a bit of tomato sauce or cheese. Add lentils or tuna for protein. Easy to hide the greens!
Mini Pizzas on Wraps
Spread tomato paste on wholemeal wraps, top with cheese, olives, ham or mushrooms, and grill or fry until crispy. Let kids choose their toppings.
The goal isn’t perfection—it’s fun, variety, and flexibility. Let kids explore new foods, help with simple prep, and enjoy being part of the camper kitchen crew.
Aussie-Inspired Campervan Recipes
One of the joys of travelling Australia by RV is embracing the local flavours. With a little planning, you can whip up camper-friendly versions of classic Aussie meals that reflect the spirit of the land—from coast to outback. Here are some simple, regional-inspired ideas to try on the road.
Barramundi with Lemon & Herbs
If you’re travelling near coastal Queensland or the NT, grab some fresh or frozen barramundi. Pan-fry it with olive oil, garlic, lemon slices, and parsley. Serve with salad or roast veggies. High in omega-3s and fast to cook.
Bush Tomato Couscous
Inspired by native bush tucker, stir a spoonful of bush tomato chutney or powder into couscous along with chickpeas, capsicum, and zucchini. A nod to outback flavours, rich in antioxidants and easy to prepare.
Kangaroo Sausages with Sweet Potato Mash
Kangaroo meat is lean, iron-rich, and uniquely Aussie. Cook sausages on a BBQ or frypan, and serve with mashed sweet potato and a dash of mustard or chutney. A hearty, local-friendly dinner.
Vegemite & Cheese Scrolls
Use puff pastry or flatbread, spread with Vegemite and sprinkle cheese, then roll and slice into scrolls. Pan-fry or bake in a covered pan. A nostalgic treat for Aussies and curious travellers alike.
Lamington-Inspired Overnight Oats
Mix oats, milk, cocoa, coconut, and a touch of honey. Let soak overnight, then top with strawberries in the morning. A fun twist on the classic Aussie dessert—great for kids or dessert-for-breakfast lovers.
BBQ Damper with Herbs
Make damper dough using self-raising flour, olive oil, salt, and water. Add rosemary or dried oregano. Cook on a BBQ hotplate or wrapped in foil over the fire. Serve with soup or salad.
Anzac Biscuit Trail Mix
Combine oats, shredded coconut, chopped dried apricots, sunflower seeds, and a drizzle of golden syrup. Pack in bags for a fibre-rich snack that echoes Anzac flavours—no baking required.
These meals are more than just food—they’re a way to connect with Australia’s diverse culinary landscape, even from the compact comfort of your campervan.
Final Tips for Cooking with Confidence on the Road
Cooking in a camper isn’t about being a gourmet chef—it’s about being resourceful, relaxed, and ready for anything. Whether you’re parked at a beachside holiday park or camped beside a red dirt track in the Outback, these final tips will help you stay confident and creative in your mobile kitchen.
Keep It Simple, Flexible, and Forgiving
Stick with meals that allow substitutions. If you don’t have lentils, use beans. No rice? Use couscous. The best campervan meals are ones that don’t rely on exact ingredients.
Always Have a Back-Up Plan
Store one or two ready-to-eat meals for when you’re too tired to cook or can’t find a campsite with power or water. Think: instant noodles with veggies, pre-cooked rice with tuna, or soup sachets with toast.
Shop Local When You Can
One of the perks of RV travel is access to fresh local produce. Visit farmers’ markets or roadside stalls for seasonal fruit, veg, and regional specialties. It supports small communities and spices up your menu.
Clean As You Go
Counter space is limited, and grey water fills up fast. Wash dishes right after cooking, reuse water where appropriate, and keep surfaces clutter-free to avoid chaos.
Create a ‘First Out’ Box
Have a single container for perishables or fresh items that need using first. It’ll reduce waste and help you rotate your food efficiently.
Enjoy the Experience
Don’t stress over imperfect meals. Burnt toast and overcooked pasta are part of the journey. Laugh, learn, and keep experimenting. Cooking in a camper is a skill that improves with every meal—and every mistake.
Ready to embrace camp cooking like a pro? From pantry planning to creative one-pot wonders and local Aussie flavours, RV cooking is one of the most rewarding ways to stay healthy, save money, and add soul to your adventure. Fire up the stove, gather your ingredients, and let the flavours of the road become a cherished part of your Aussie RV story.
