Easy meals to cook while camping

You don’t have to dine out for every meal while you are on a camping holiday. All of our Lake Mac Holiday Parks have camp kitchens and barbecues available so you can whip up some of your own delicious creations.

If you are in need of some inspiration, we’ve pulled together a few of our favourite recipes that can easily be cooked in our camp kitchens or on a barbecue hot plate.

Eggs in jail

Eggs in jail

Any easy and simple camping breakfast that is sure to be a hit with the kids.  This can be cooked on a barbecue plate or on the stove in one of our camp kitchens.


  • thickly sliced bread (brioche bread works a treat)
  • eggs
  • butter


  1. Butter the bread slices, both sides.
  2. Cut a hole in the middle of the bread that can accommodate a cracked egg, about 10cm.
  3. In a greased frypan (or on the barbecue hot plate), which is already hot and sizzling, place the bread.
  4. Put another knob of butter in the hole in the middle of the bread, and then crack 1 egg into the hole.
  5. Cook, until the bread, is golden on the bottom, and then CAREFULLY, using a wide spatula, flip egg/bread combo and brown the other side of the bread.
  6. How you like your eggs will determine how long you cook each side. Season according to your taste.

Source: Go Camping Australia Blog

One pan omelette

One pan breakfast omelette

For a good, hearty breakfast that fills up everyone before a fun-filled day of exploring Lake Macquarie, check out this easy camping recipe.


  • 4 rashers of bacon, roughly chopped
  • A handful of mushrooms, chopped roughly
  • 6 eggs beaten (salt and pepper to season)
  • Handful of cherry tomatoes cut in half
  • Generous handful of spinach
  • Grated cheese
  • Butter or oil.


  1. Heat up a medium size fry pan with butter or oil.
  2. Add bacon and cook until it begins to crisps (5-6 minutes).
  3. Add the mushrooms and stir for a further 5 minutes.
  4. Drain the excess liquid from the pan and make sure the mushroom and bacon is evenly spread.
  5. Pour the eggs carefully so that they fill in the gaps between the ingredients.
  6. Add the tomatoes and spinach.
  7. Top with cheese.
  8. Cut slices of the Big Breakfast Omelette straight from the pan and enjoy.

From: Turu.com.au

Camping Fried Rice

Easy Fried Rice

This fried rice recipe works well all in one wok or on the barbecue and it‘s a great meal you can prepare with whatever scraps you have left over.


  • 1-1½ cups cooked rice
  • Eggs (one or more if you have them)
  • ½ tin of corn
  • Tinned champignons, drained and diced
  • Dehydrated peas
  • Fresh tomato, roughly diced OR ½ tin of tomatoes (whole), drained and coarsely chopped
  • 1-2 tbsp soy sauce to taste
  • Onion and garlic
  • Dried chili powder or flakes, to taste

Optional extras

  • Some kind of extra protein, e.g. diced salami, dried shrimp, chicken, or beef
  • Your last carrot or other vegies, diced


  1. Rehydrate peas in a bowl of hot water for a few minutes.
  2. In a wok or on the barbecue hot plate, fry egg(s) in a little oil until scrambled and cooked. Set aside.
  3. Fry onion and garlic until soft. Add vegies and stir well. Add meat if using.
  4. Add rice and soy sauce and stir thoroughly.
  5. Cook until there is no liquid in wok, then stir through egg.
  6. Serve with chili if desired.

Source: Trip Around Oz

Sausage-Vegetable Hot Pot

This recipe is great for using left over sausages and vegetables.


  • Oil/butter for frying
  • 8 sausages
  • 2 onions
  • 2 cloves garlic
  • 1 packet beef soup mix
  • 4 carrots
  • 2 cans stewed/diced tomatoes
  • 2 cans chickpeas (drained)
  • 1 cup pasta (macaroni)
  • 4 cups water


  1. Fry/BBQ sausages turning every couple of minutes until cooked.
  2. While sausages are cooking, chop onions and garlic and slice carrots.
  3. Cook onions and garlic in large saucepan for a few minutes.
  4. Cut sausages into slices and add with 4 cups water and all other ingredients to the saucepan.
  5. Bring to boil, reduce heat and simmer for 25 minutes.

Source: The Camps Australia Wide Cookbook

Camping nachos

Barbecue nachos

Yum! Who doesn’t enjoy some good nachos? And they are so easy to make!


  • 1 bag corn chips
  • 1 x 400 gram can refried beans
  • 1 x jar black olives
  • 225 grams cheddar cheese, grated
  • 2 tomatoes
  • 1/2 onion, diced
  • 1 x 225 gram jar salsa
  • 1 x 400 gram can sweet corn
  • 1 x 100 gram jar jalapenos (depending on kids tastes might need to leave out!)


  1. Utilising one of our Holiday Parks barbecues, place a layer of chips in the bottom of the cast iron pan, and top them with half of the: beans, olives, cheese, tomatoes, onion, salsa, corn, and jalapenos.
  2. Place a second layer of chips on top of the other ingredients, and then top these chips with the remaining ingredients, finishing with the cheese on top.
  3. Cover the top of the pan with a sheet of foil, and carefully place the pan on top of the barbecue plate.
  4. Let nachos cook for about 10-15 minutes or until the cheese is melted. Move the pan to a heatproof location and allow nachos to cool for a few minutes.

Barbecued apple crisp

Barbecued Apple Crisp

For those with a bit of a sweet tooth this dessert is the perfect dish to finish off your day and can be easily cooked in one of our camp kitchens.


  • ½ cup old-fashioned oats
  • 6 tbsp flour
  • 3 tbsp packed brown sugar
  • ¼ cup granulated sugar
  • ¼ tsp cinnamon
  • dash of nutmeg
  • 2 tbsp butter, plus more for foil
  • 3 apples (I used Fiji)
  • squeeze of lemon juice


  1. Combine oats, flour, sugars, cinnamon, and nutmeg.  Cut in butter until mixture is crumbly.  Toss bowl in the fridge while you prepare the apples.
  2. Wash apples and pat dry.  Core and slice apples, then toss them with a squeeze of lemon juice.
  3. Cut two squares of foil (about a foot each) and lightly butter the center of each piece.
  4. Place the apples onto of one of the foil pieces and then sprinkle with the crumble mixture.
  5. Place the top piece of foil (butter side down) on the package and crimp the edges inwards (about a cm) one at a time until the package is well sealed. I usually do about three crimps per side to make sure it’s sealed really well.   Wrap the entire package in another layer of tinfoil – this will help prevent burning around the edges.
  6. Place the foil pack on the grill (pre-heated to a medium heat – about 350 degrees) for about 20 minutes.
  7. Let cool a minute or two before opening, as the contents will be very hot.
  8. Serve with a scoop of vanilla ice cream and a dash of cinnamon.

Source: cookingwithjax.com

Take advantage of the many facilities Lake Mac Holiday Parks offer and book your next camping adventure with us. Book online: