Ellies Top Recipes


Imagine this - you're out in the middle of nowhere, the sky is fulled of stars and the fire is cranking. There's nothing that quite matches the experience of enjoying a delicious, hearty meal in this setting. However, the thought of cooking can sometimes feel like a daunting task, especially after a long day of adventure.

I am happy to share my top 5 favourite camping meals that are satisfying to the last bite. These recipes are perfect for a night around the fire, creating not just a meal, but an experience. These are great meals to prepare at home before the trip or show off your outback cooking skills. With these meals, cooking while camping will no longer feel like a chore, but a highlight of your camping trip.

Meal 01: Camp Nachos w/ Pineapple Salsa

Craving a satisfying and easy meal around the campfire? Look no further than these Nachos with Pineapple Salsa. This recipe combines the classic comfort of nachos with a refreshing tropical twist, making it the perfect crowd-pleaser for your next outdoor adventure. Nachos are an easy and tasty meal to have for just one or to share with the whole crew.

The pineapple salsa is a very simple one with no cooking involved, however if you have the time I suggest grilling the pineapple first on a hot frying pan till it gets abit chard to give it a sweeter, smoker flavor.

The great thing with Nachos is you can make them basic or as fancy as you want. This receipt we’ve kept pretty basic to give you a great starting point, so let us know what you do to give them that extra flare.



  • Tortilla Chips of your liking
  • Mince
  • Brown Oinon – diced
  • Can of Black Beans - drained
  • 2 Large Tomatoes – roughly chopped
  • Mexican Spice Mix – Farrahs, Old El Paso or classic Maggi Mixes – grab your favorite
  • Salt and Pepper to taste


  • Can of Cut pineapple
  • Red Oinon – finely diced
  • Large handful fresh Coriander – rougly chopped – fresh is best but dried is fine just add to taste
  • Lime Juice – to taste
  • Finely chopped Jalapenos - optional


  • Shredded Cheese
  • Sour Cream

Optional Toppings

  • Diced Avocado
  • Cut Black Olives
  • Chopped spring Oinon
  • Coriander - a lil extra on top is always good
  • If you like a bit of spice in your life add some finely chopped Jalapeno or Chilli flakes

What To Do:

  1. Prepare the Salsa: If you are pre cooking your pineapple – grab your frying pan, add some oil and get it nice and hot, then sizzle those lil yellow chunks till slightly charded on the outside. Once cooked put them to the sided to cool. Combine all salsa ingredients in a bowl and mix well. Keep in cooler till ready to eat.
  2. Prepare the Mince: Get your frying pan with some oil to a med heat, chuck the oinons in cook till soften, chuck in the mince with your mexican spice mix and cook till brown. Once mince is cooked, chuck in your black beans and tomatoes and give a good mix. Once everything is cooked chucked some cheese on top and lower the heat so you dont burn the bottom.
  3. Assemble the Nachos: Place the chips on the bottom then the mince, add your chosen toppings on top and serve your salsa to the side or add them to the top of the nacho mountain. Now your ready to grab a drink, sit back and enjoy!

Tips & Tricks:

  • Having all ingredients pre cut and stored in ziplock bags or containters before the trip means less fuss, rubbish and no matter what time you roll in to camp, you can just chuck it in a pan and go
  • With so many mexican spice mixes available from Old El Paso to Farrah’s – these make it even easier to create a flavorsome meal in the bush with less hassle.
  • Consider making the salsa at home
  • Keeping wet food sperated from the dry food will insure freshness
  • It's easy to go overboard with nachos, so take some containers with you, this way you can pack up the leftovers and make a wrap or sandwich for lunch the next day

Meal 02: BBQ Meat & Veggie Foil Packets

Camping trips are all about fun, fresh air, and good times. But let's be honest, who wants to spend hours slaving over a campfire when you could be enjoying the great outdoors? Enter the magic of foil packets: a fuss-free, flavourful way to cook a complete meal over an open fire or barbecue.

This recipe for BBQ Meat & Veggie Foil Packets is your ultimate camping companion. It's easy to prepare specially if you pre-cut your veges and meat before the trip, requires minimal clean-up, and delivers delicious, perfectly cooked meat and tender roasted vegetables in one go.

A note about cook times:

Cooking times will vary based on how big or small you chopped your ingredients, how big you made your foil packets, and how hot your coals are.

If you notice that the coals have cooled, simply bring in some new ones to heat things back up until you hear a faint sizzle sound.

You can always take a packet off of the coals and carefully open it up to check on doneness. If it needs more time, simply fold it back up and let it cook longer.


  • Boneless meat of your choosing, cut into bite-sized pieces (or any protein of your choice)
  • Your favourite BBQ Sauce
  • Capsicum, diced
  • Red Onion, diced
  • Zucchini, diced
  • Kumara, diced
  • Cherry tomatoes
  • Olive Oil or Butter
  • Herb & Spices of your liking
  • Heavy Duty Aluminium foil
  • Cooking Paper – optional

What to do:

  1. Prep the Ingredients: Chop all veges in to bite sized pieces, sprinkle some spices and set aside. Cut your meat in to the same size pieces – (if you want chuck your meat in to a bowl with some BBQ sauce and let marinate for 30mins in the cooler)
  2. Assemble the packets: Tear off 3 large sheets of aluminium foil and 1 piece of Cooking paper. Drizzle a little olive oil in the centre of the cooking paper.
  3. Layer the ingredients: Evenly distribute the meat, diced vegetables, and cherry tomatoes on each foil sheet.
  4. Drizzle some of that sweet sweet BBQ sauce and add some butter on top for that melting goodness.
  5. To fold the packets: bring the two longest edges towards each other and roll them together to create a seal, then fold in the sides. Place the packet seam side down, and repeat the same folding process. Do this one more time for a total of 3 pieces of foil per packet
  6. Cooking: Place the foil packets directly on the hot coals of your campfire or barbecue. Cook for 20-25 minutes, or until the meat is cooked through and the vegetables are tender. You can flip the packets halfway through for even cooking.

Tips & Tricks:

  • Variety is key: Feel free to experiment with different types of meat, vegetables, and marinades. Try adding sausage, shrimp, or tofu for a vegetarian option. For the veggies, consider using broccoli florets, mushrooms, or sweet potato cubes
  • A layer of cooking paper can be used as the first layer of the foil packets if you don’t want to cook directly on the aluminium foil and for added protection
  • You’ll also need a way to flip the foil packets when they’re on the campfire because they’ll be too hot to touch. I like to use metal tongs for this. Don’t use plastic or silicone tongs, they can melt
  • Open carefully: When opening the packets, be careful of the steam escaping. Use tongs to hold the packet upright and let the steam vent out before digging in.
  • These meals are eaten right out of the foil packet, so there’s no need to dirty any plates or bowls.

A lil extra:

If you really want to show off your cooking skills try this marinade for your meat

  • ¼ cup olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  1. Prep the marinade - In a bowl, whisk together olive oil, brown sugar, vinegar, paprika, garlic powder, onion powder, salt, and pepper.
  2. Marinate the meat - Toss the meat pieces in the marinade and let them sit for at least 30 minutes, or up to 2 hours for deeper flavour.

Meal 03: One-Pot Spicy Peanut Noodles

There's nothing quite like a satisfying bowl of noodles after a long day of exploring the great outdoors. But who wants to be fussing over complex dishes when you're camping? This one-pot spicy peanut noodle recipe is your answer! It's easy to prepare, uses minimal ingredients, and packs a flavour punch that will warm your soul on a chilly night.


  • Vegetable oil
  • Brown onion, diced
  • Garlic, minced
  • Red Capsicum, diced - optional
  • Chopped vegetables of your choice - broccoli, carrots, mushrooms
  • Can diced tomatoes, undrained
  • Some Chicken or vegetable broth
  • Smooth peanut butter
  • Soy sauce
  • Sriracha - adjust to your spice preference
  • Ground ginger
  • Lime juice
  • Noodles - spaghetti, ramen, or rice noodles or classic Maggi two minute noodles

Chopped peanuts and Spring onion, for garnish - optional

What to do:

  1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
  2. Add the bell pepper (if using) and cook for an additional 2 minutes.
  3. Stir in the chopped vegetables and cook until slightly softened.
  4. Pour in the diced tomatoes with their juices, broth, peanut butter, soy sauce, sriracha, ginger, and lime juice. Bring to a simmer and stir to combine.
  5. Add the noodles and cook according to package instructions, stirring occasionally, until al dente.
  6. Taste and adjust seasonings as needed. Garnish with chopped peanuts and spring onion, if desired.

Tips & Tricks:

  • Packet noodles are great to use in this dish plus don’t throw away the flavour sachets as you can use them in other dishes
  • Pre-chop your vegetables at home to save time and effort at the campsite.
  • Substitute different vegetables based on your preferences or what you have on hand.
  • Pack cooked chicken or tofu separately and add it to the pot for extra protein.
  • For a creamier sauce, add a splash of coconut milk or heavy cream.
  • Store leftover noodles in an airtight container in the cooler for up to a day.

This recipe is a camping staple for a reason. It's delicious, versatile, and easy to clean up, leaving you more time to enjoy the campfire and the company around you. So, next time you're heading outdoors, give this one-pot spicy peanut noodle recipe a try and experience campfire comfort at its finest!

Meal 04: Venison Meatballs with Rustic Tomato Sauce

Craving a hearty and delicious meal around the campfire? Look no further than these incredibly venison meatballs. This recipe is perfect for a winters camping trip – and is guaranteed to be a crowd-pleaser. These meatballs also freeze well, so you can pre-cook them before your next trip giving you more time to relax. Just brown the meatballs and simmer them in the sauce until almost cooked through. Let it cool completely, then refrigerate or freeze for your next misson. When ready to eat, simply reheat on the stovetop until warmed through.


  • 1 Egg
  • Cracked pepper
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp Wholegrain mustard
  • 1 Tsp Dijon mustard
  • 1 large Shallot, finely diced or brown oinon
  • 2 sprigs of Fresh rosemary, finely chopped
  • 500g Venison mince
  • 5 Tbsp Breadcrumbs
  • Rice bran oil, or similar, for frying
  • 1 Can (400g) crushed tomatoes

What to do:

  1. Prep the flavours: In a large bowl, whisk together the egg, Worcestershire sauce, wholegrain mustard, Dijon mustard, and a generous amount of cracked black pepper.
  2. Aromatics and herbs: Add the finely diced shallot and chopped rosemary to the bowl. Give it a good stir to combine
  3. Mix it in: Now, it's time to incorporate the venison mince. Gently mix the meat into the wet mixture using your hands.
  4. Bind it up: Once the venison is evenly mix, add the breadcrumbs. These will help bind the mixture together and create a nice texture in the meatballs. Mix until just combined.
  5. Forming the stars: Wet your hands slightly to prevent sticking. Scoop out a portion of the mixture and gently roll it into a ball. Aim for a uniform size, to help with the cooking time. Repeat this process with the remaining mixture.
  6. Brown and beautiful: Heat the rice bran oil in a large skillet over medium-high heat. Once hot, carefully add the meatballs and cook until they are golden brown on all sides. Don't overcrowd the pan, cook them in batches if necessary.
  7. Simmering in sauce: Once all the meatballs are browned, drain any excess oil. Pour over the crushed tomatoes and bring to a simmer. Reduce heat to low, cover the pan, and let the meatballs simmer in the sauce for 15-20 minutes, or until cooked through.
  8. Serve it up! Plate your delicious venison meatballs with the rustic tomato sauce. You can serve them over pasta or mash. A sprinkle of fresh parsley or grated parmesan cheese adds a nice finishing touch.

Tips & Tricks:

  • For a richer flavour, you can substitute half of the venison mince with ground pork.
  • Rice bran oil is great for frying as it can handle the heat but any oil will do
  • If you don't have fresh rosemary, 1 teaspoon of dried rosemary can be used instead.
  • Try one of watties flavored crush tomatoes for added goodness
  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Meal 05: Apple Crumble


Nothing beats a good campfire dessert at the end of the night, so here's my simple, sweet Apple Crumble. This dessert is cooked in a tin foil boat on hot coals but can also be prepared nicely in a cast-iron skillet.


  • Apples (Sliced)
  • 3 Tbsp Brown Sugar
  • 1 Tbsp White Sugar
  • 2 Tsp Cinnamon
  • Granola
  • Tinfoil (can be lined with baking paper)

Optional Toppings

  • Ice Cream
  • Caramel or Chocolate sauce
  • Plain Yogurt
  • Chocolate chips

What to do:

  1. First things first get that campfire going
  2. Core and thinly slice your apples
  3. In a bowl or pot mix the apples, brown sugar, sugar and cinnamon. Make sure all slices are coated
  4. Make your tinfoil boats - you want to make a bowl and then have enough tinfoil to the side to make a lid
  5. Evenly chuck your coated apples in to the boats and then cover generously with the granola, add some extra brown sugar on top
  6. Bring the edges of the boat together making a packet, seal them well but make sure you leave some space for the heat to move around
  7. Hopefully now your fire has got some good coals and you can safely drag some to the side and place your boats on top
  8. Let them cook for about 15-20mins or until apples are tender - carefully check but watch out for the steam when opening packets
  9. Once apples are to your liking, carefully pull off fire and let cool for a minute or two..watch out for the steam when you open them
  10. Serve straight out of the boat with a scoop of ice cream or yogurt and some chocolate on top

Tips & Tricks:

  • Most apples will work but granny smith do give it a nice flavour
  • If you want to add a sophisticated touch (when no kids are around), add some bourbon to the boat before adding the granola
  • Try making your own crumb topping - Make the crumb topping by combining the flour, brown sugar, quick oats, butter and cinnamon together until it resembles coarse crumbs. Set aside.


And there you have it – my top 5 favourite camping meals to elevate your outdoor dining experience. Whether you're a seasoned camper or a first-timer, these recipes are sure to impress and satisfy. Remember, the best meals aren't just about the food, but the company and the setting. So, gather around the campfire, share a hearty meal, and create unforgettable memories under the stars. Happy camping and bon appétit!