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Tweed Heads - The Border Crossing, Boundary Street

‘Border Bubble’ opens for some favourite treats

The Border Crossing, Boundary Street Now Queenslanders will be able to visit south of the border (and vice versa for many more New South Wales residents). Here’s a few places we recommend and would appreciate your support around the NSW/QLD border.  1. Bread Social You’ll find this newish cafe/bakery at Bay Street, Tweed Heads, NSW. It’s a great thing to return to, when I visit mum nearby. You just need to check out the photos below to see why. I am not one for custard – maybe the odd vanilla slice – but their Portuguese tarts are divine. I’m salivating

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Melon industry encourages travellers to become Biosecurity Champions

Help farmers with biosecurity as you travel

As Australians grapple with the continued threat and impacts of the Covid-19 virus, the local melon industry is hoping the new sense of understanding around the spread of disease will be applied to the horticultural sector. As part of a broader biosecurity project, Melons Australia has developed a video series to highlight the part that travelling holiday makers can play in maintaining strong on-farm biosecurity. The three videos explain in simple terms the easy steps travellers can take to make sure they don’t unwittingly take pests or diseases into melon growing areas of Australia. Melons Australia Biosecurity Officer Joanna Embry

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Tomato Pesto Pasta

Recipe Hack: Tomato Pesto Pasta

Thanks to Amanda Brownhill for sending this in to the Camps Australia Wide Community Cookbook! It is featured in the Camp Recipe Hacks and we tried it out on the last night of our Outback QLD road trip this year. We had stopped into a caravan park at Gayndah, and welcomed a simple meal that used up all our scraps. Very easy, versatile and yummy! Fry bacon and onion until crispy. Add 1/4 jar or 3 tablespoons of pesto. Fry off. You can add mushrooms, herbs and pepper at this stage if you want to. Add long life cream and

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Coconut Cake Recipe

5 ingredients in Letty’s Coconut Cake Recipe

Letty Casey contributed this recipe to the Camps Australia Wide Community Cookbook. She says, “it is such an easy, mess-free cake to make and so versatile and very fulfilling”. With no eggs, and no butter – it could get you through some “Mother Hubbard” moments when travelling remotely. Best eaten on the day it is made, we used self raising flour. Ours soon disappeared! Ingredients: 1 cup flour (plain or self-raising) 1 cup shredded or desiccated coconut 1 cup sugar (white, raw or brown) 1 cup milk ( or replace it with ¼ cup powdered milk and ¾ cup water)

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Veggie Parcel Recipe

Recipe for you: Veggie Parcel

Jason Crossman said this recipe was passed on from his uncle, an easy and tasty way to prepare vegetables when camping. Even the kids will enjoy it! We certainly did. Super simple, it was beautiful with our steak. And a bonus – no washing up! Remember, most of the recipes in the Camps Australia Wide Community Cookbook are transferable e.g. camp oven dishes will cook  up in a slow cooker or pressure cooker, even a regular oven. We cooked this at home, under COVID lockdown. Thanks Jason!  Ingredients: 2 carrots – grated 1 zucchini – sliced 1 large brown onion

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Spaghetti and Meatballs Recipe

A crowd-pleaser: Simple Camp Oven Spaghetti and Meatballs

And it did! When our youngest glimpsed into the pot, he looked up super impressed! We eat meatballs, I have three different recipes for them I love. But it was the first time he ate meatballs that were cooked WITH the spaghetti. I guess, after ditching many carbs during a health kick for Heatley and I, he was just delighted to see pasta! After he consumed two huge bowls of it, he said it was the best ‘guinea pig’ recipe, (newly tried from the Camps Australia Wide Community Cookbook) yet. In our COVID lockdown, we cooked this on the stove

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Stir Fry Chicken recipe

Chicken tonight? Try Stir-Fried Chicken with Chillies and Peanuts

Delicious! The teen particularly loved it – I think because it was so saucy. He said for me to add more chilli next time! (This was probably because instead of four small chillies I had one larger red chilli.) I did also add bok choy, and shallots (or spring onions), too. We served Stir-Fried Chicken with Chillies and Peanuts with brown rice, for added fibre and lower GI. It was all part of COVID cooking – whipping up recipes from the Camps Australia Wide Community Cookbook during lockdown.  Highly recommend – thanks to Doug Minnnis who contributed this recipe to the new

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Camps Stew

Recipe for you: Camp Stew

This tried and true recipe was sent into the Camps Australia Wide Community Cookbook by contributor, Kennith Ayres. Like Kennith says, it was very easy to make and tasty. Here is perfect camp grub: one pot, ingredients are generally to hand, and it took no time. My photos definitely don’t do it justice! We served it with carrots, peas and broccoli. Toast or a crusty roll would have been fine, too! I did add lots of salt and pepper, and replaced one of the spuds for a similar sized sweet potato. The consistency was perfect, I didn’t need to add

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Lyn Moore cooking her Braised Lamb Chops, Tara, QLD

Winter warmer recipe: Braised Lamb Chops in the Camp Oven

Lyn Moore cooking her Braised Lamb Chops, Tara, QLD By Lyn Moore. This recipe is so simple. Just heat up your camp oven and your meal will be ready in approximately 1-1/2 hours. Enough time to enjoy the ‘fivies’ get together. Serves 2.  Ingredients: 4 lamb neck chops 1 onion (roughly chopped) 1 carrot (sliced) 1 potato (cubed) 1 can tomatoes  250 ml chicken or vegetable stock (or use stock cubes) 1 clove garlic (finely chopped) Parsley or any herbs you like to use Salt and pepper to taste 250g dried noodles (I use small spiral noodles) Method: Heat up

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