Nomadic cooking

    Camp kitchen

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    2 minute noodles, baked beans and canned soup. These are the camp food essentials right?


    If you’re stuck in the dark ages of bunker style camp meals you will be in for a bad case of food envy on your next weekend away! We made the mistake of stocking up on these high salt, high calorie processed meals in our first week on the road. But the intoxicating smells of eggs & bacon, barbeques, and pasta wafted into our campsite and had our mouths watering! 2 months into our trip and we have adapted! I have taken on the challenge of getting as creative as possible with our double burner gas stove! Our latest camp food favourite is:

    Brown butter, broccoli, pine nut and basil pasta (Coles recipe)

    camp kitchen

    Ingredients Method
    ·         400 g Coles Brand Pasta Bows

    ·         3 tbsp Coles Unsalted Butter

    ·         3 cups Broccoli Florets, main stem from the broccoli, peeled and sliced into 3mm disks

    ·         2 tbsp Lemon Juice

    ·         1/4 cup Basil Leaves, roughly chopped

    ·         2 tbsp Lucky Pine Nuts, toasted

    ·         30 g Coles shredded Parmesan Cheese, grated

    ·         Extra Virgin Olive Oil, for drizzling


    1.       Bring a large pot of salted water to the boil.

    2.       Add the pasta and cook according to the packet directions until al dente.

    3.       While the pasta is cooking, place a large frying pan over medium-high heat and add the butter. Once the butter has browned, add the lemon juice and the broccoli and cook, tossing frequently until tender, for about 4 minutes.

    4.       Drain the pasta from the pot and pour directly into the frying pan. Add the pine nuts and basil and toss a few more times. Season to taste with salt and pepper.

    5.       Divide the pasta between 4 serving bowls, garnish with the grated parmesan and a drizzle of extra virgin olive oil and serve.

    As a Nutrition major, the gruelling scientific study at uni almost killed me, but the main message I took from my health course was simple: food is necessary for a thriving survival. It may sound like common sense but the further we get from our roots, the more complicated the concept of ‘diet’ seems to become. Forget watching fat people lose wait on TV, the ‘cravings’ you have for chocolate or the weight loss shakes you drink to try and skip meals. When it comes down to it food is our fuel to get from A to B optimally. The energy we put in converts to the energy we expend. Eat too much and you’ll store the excess as fat.

    Thus I have taken on the challenge to fill our bellies with the freshest, healthiest and most affordable options we have across Australia. And I’d love for all Aussies to do the same! The first world is obsessed with dieting, whilst 795 million people don’t have enough to eat. It just doesn’t make sense! So let’s keep it simple and get back to basics:

    • Eat in season, fresh produce.
    • Avoid the packaged stuff with an ingredient list that’s filled with numbers and alien words.
    • Make your own snacks instead of opening a plastic packet that won’t break down for hundreds of years.
    • Put a stop to wastage: look in the fridge for meal inspiration and use what you’ve already got in stock. Get creative!
    • Buy some essentials that you can use again and again eg. Chutney, eggs, milk, flour, vegies and wrap bread.
    • Give yourself the time of day to enjoy cooking and eating a meal. Cooking can be relaxing and rewarding. Remember what eating is for – energy to live. Be thankful you have the resources to fill your belly with good, wholesome tucker!
    • Couple good eating with exercise. Listen to your instincts and eat when you’re hungry. Food is for us to refuel!

    Bon appetite adventurers! Lauren