Here's a recipe for Aussie Meat Pie, a classic Australian savory dish: Ingredients: For the Pie Filling: • 500g (1.1 pounds) ground beef or lamb • 1 onion, finely chopped • 2 cloves garlic, minced • 2 tablespoons tomato paste • 1 cup (250ml) beef or vegetable stock • 1 tablespoon Worcestershire sauce • 1 teaspoon dried mixed herbs (thyme, rosemary, oregano) • Salt and pepper to taste • 2 tablespoons olive oil • 2 tablespoons plain flour For the Pie Crust: • 2 sheets of frozen puff pastry, thawed • 1 egg, beaten (for egg wash) Instructions: 1. Preheat your oven to 200°C (392°F). 2. In a large frying pan, heat the olive oil over medium-high heat. Add the chopped onion and garlic and cook until they become translucent. 3. Add the ground meat to the pan and cook until browned, breaking it apart with a spatula as it cooks. 4. Sprinkle the plain flour over the meat and stir well to combine. Cook for a few minutes to remove the raw flour taste. 5. Stir in the tomato paste, Worcestershire sauce, and dried mixed herbs. Season with salt and pepper to taste. 6. Slowly add the beef or vegetable stock, stirring continuously, until the mixture thickens and becomes a flavorful gravy. Simmer for a few more minutes, then remove it from the heat and allow it to cool slightly. 7. Grease a 4-cup (1-liter) pie dish or individual pie dishes. 8. Line the pie dish(es) with one sheet of puff pastry, pressing it into the sides and leaving some overhang. 9. Spoon the meat filling into the pastry-lined dish(es). 10. Place the second sheet of puff pastry on top of the filling. Trim any excess pastry hanging over the edges and press the edges together to seal the pie. 11. Brush the beaten egg over the top pastry for a golden finish. 12. Using a sharp knife, make a small slit in the center of the pastry to allow steam to escape. 13. Place the pie(s) in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up. 14. Remove from the oven and let it cool slightly before serving. 15. Serve your Aussie Meat Pie with tomato sauce (ketchup) or your favorite condiments. Enjoy your homemade Aussie Meat Pie, a hearty and comforting Australian classic!

In a world where higene and keeping clean is paramount, we think this is a very clever hack! I will be adding this to my caravan.

Buy some ground beef in bulk, Ziploc it, roll it flat, and freeze it. This is perfect for the limited space we all have in our Caravan/Motorhome freezers!

A very handy, yet simple hack to stop your washing machine from wobbling itself loose!

Anyone else giving this a try?

Whilst Cornbread is more of a side, it does go great with just about anything, from soups to stews. Try this one on your next camping trip! INGREDIENTS 1 cup cornmeal, medium grind 1/2 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk, (if using dry powdered milk: 3 tbsp powder + 1 cup water) 1 egg 2 tablespoons honey 1/2 tablespoon oil, (can also use coconut oil) METHOD 1. In a large bowl, mix the cornmeal, flour, baking powder, and salt to combine. 2. Add the milk, egg, and honey to the dry ingredients. Mix with a fork until fully incorporated. 3. Over your campfire, heat the oil in your cast iron skillet. Swirl to coat the bottom (be sure to use something to protect you from the heat - the skillet will get very hot!). Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges, or cover with a lid. 4. Cook over medium-low heat for 15 minutes, then move off the head and let the bread rest (still covered) for an additional 5 minutes.

Just because you're in your caravan or motorhome doesn't mean you can't enjoy a delicious, moist chocolate cake, as long as you have an oven or something of the like to cook it in of course. Here's an easy-to-bake chocolate cake sent in by Vanessa. INGREDIENTS Icing 1 tbsp Boiling Water 2 tsp Butter 1 tbsp Cocoa 1 Cup Icing Sugar Cake 2 Large Eggs (or 3 Small/medium Ones) whisked lightly 3/4 Cup Butter 1/2 cubed, 1/4 melted 2 tbsp Plain Flour 1/2 tsp Bicarbonate Soda 1 1/3 Cup Brown Sugar 1 cup Self-raising Flour 1/2 cup Cocoa Powder 1 cup Milk METHOD 1. Grease a 19cm base cake pan with melted butter. 2. Line with non-stick baking powder. Then, preheat oven to 160°C. 3. Heat a large saucepan on low and put in the cubes of butter followed by milk and sugar. Then, sift the cocoa powder and bicarbonate soda over the pan. 4. Whisk the ingredients together in the pan until smooth but avoid letting it boil. 5. After mixing, remove the pan from heat and set aside. 6. After 5 minutes, sift half of the plain and self-raising flour to the slightly cooled saucepan. Mix together and then pour in the rest of the flours. Mix again. Mix well until smooth then add eggs. 7. Stir together until combined. Pour the saucepan mix to the greased cake pan (make sure to bench to release air bubbles) Bake for 50 minutes or do the toothpick test during the 45-minute mark. 8. Set aside for a few minutes and then let it cool for 1-2 hours. Chocolate Cake Icing 1. In a large bowl, sift the icing sugar and cocoa powder then add in butter and water. 2. Stir together until smooth. 3. Using a spoon spread the icing on top over the cool cake Set aside for 50 minutes or until icing is firm.

INGREDIENTS 8 chicken thighs 1 tsp salt 1 tsp freshly ground black pepper 3 tbsp olive oil 1 large red bell pepper , chopped 1 red onion , chopped 8 oz mushrooms , sliced 3 garlic cloves , finely chopped 3/4 cup dry white wine , 177mls 28 ounce crushed tomatoes with juice , 793g 3 stems of fresh thyme 2 bay leaves METHOD 1. Preheat caravan/motorhome oven to 175°C 2. Season the chicken thighs both sides with salt and pepper. 3. Add a little olive oil to a Dutch oven and gently cook them on a medium heat for about 4-5 minutes on each side to brown the chicken, then remove from pan. 4. Heat a little more olive oil in your Dutch oven and saute the onions, red bell pepper, and garlic for about 4 minutes. 5. Add the white wine, tomatoes, bay leaves and thyme to the vegetables and heat until the sauce is simmering. 6. Now add mushrooms to the sauce along with the chicken pieces on top of the sauce, skin side up, and bake in the oven without a lid for about 35-40 minutes or until the chicken is fully cooked. 7. Season to taste and serve hot. Photograph: Vicky Wasik

I love using my slow cooker in my caravan, and this recipe has become a bit of of a go to meal for us on the road, try it next time you can, you won't regret it! Ingredients: • 5 skinless chicken breast • 1 tablespoon olive oil or butter • 6 cloves garlic, minced • 1 cup heavy cream • 80ml chicken stock • 1 tablespoon Dijon mustard • 1 cup grated parmesan cheese • 1 tablespoon Italian seasoning • 1 tablespoon paprika • 1 teaspoon crushed red chili pepper flakes, optional • Sea salt and fresh cracked black pepper • 1/2 cup Sun-dried tomatoes (chopped) • Broccolini Directions: 1. Coat chicken in salt, pepper, paprika and sear in fry pan. 2. Remove from fry pan and add to slow cooker. 3. Chop sun dried tomatoes and add to slow cooker. Add mixed herbs, chilli flakes, garlic, mustard and chicken stock. 4. Cook on low for 6hrs. 5. Add cream, cheese and broccolini in last 30mins. 6. Serve with pasta. By Chloe Porter Source: https://acoking.com/slow-cooker-tuscan-chicken-with-broccolini-and-sundries-tomatoes/?fbclid=IwAR1XMK56MunICPEoFaXYIGd2w1W_I9zv0l85BKv2FCueoH409ir6m4N7vjI

Ingredients: 6 eggs 1 1/4 cups sugar (or 3/4 cups) 2 tsp corn flour 1 tsp vanilla 1 tsp vinegar Directions: 1. Whisk egg whites until soft peaks form, gradually add sugar to taste. 2. Mix until meringue is thick and glossy and all sugar is dissolved, add vinegar, cornflour and vanilla whisk until just combined. 3. Pour into slow cooker lined with baking paper, 4. Cook on low for about 1 and a half hours, just keep an eye on it until done. 5. Dress with cream and your favourite fruits. 6. Using a lid cover to keep the condensation off. Tip: I sprayed the bowl with cooking oil so the paper would cling to it to make a smooth edge,can also cut the sides of paper to overlap. Source: https://acoking.com/pavlova-in-the-slow-cooker/?fbclid=IwAR09-0o5xcXP7BbPUtVHUh7qGdZJuKyeQc-B-__v0Zb2Wnm-6T9R78Y4tsA

Place Command hooks to keep your bins lined with plastic bags in place. 😀

Check out this super easy to cook Naked Parmi, Crumbless but no less yumi...ness...you get what I'm saying lol Ingredients: 1kg chicken thigh fillets 1 x 500g bottle of Napoletana or Parmigiana sauce (I used chunky tomato with herbs) 200g grated mozzarella cheese Directions: Place raw chicken directly into slow cooker Pour over the sauce Cook on low 4hrs If you prefer, before adding cheese, remove some of the excess cooking liquid by scooping it out (optional) Then top chicken with cheese Use tea towel trick after cheese goes on and cook for additional 15mins or until cheese melted Serve with chips and salad or side veg Source: https://www.slowcookercentral.com/recipe/naked-chicken-parmigiana

Australia’s biggest celebration of spring (Floriade) returns this year – more than one million blooms will combine to create a stunning backdrop to a month– long festival filled with music, cultural celebrations, food and wine, horticulture workshops, artistic displays, entertainment, and recreational activities. Canberra Tourist Park is Canberra’s newest caravan park, located just 6 kms from Canberra City and close to all major attractions, take a hike and explore Canberra’s bush tracks or visit some of Canberra’s wine region with more than 40 wineries within 35 minutes’ drive of Canberra. See their special off below... Tell them RV & Caravan Club Australia Sent Ya 😉

Here's a handy tip for those who are sick of their food and drinks moving around freely in your caravans/motorhomes fridge. Have you got any amazing tips? Please feel free to share them 😀

Here's a simple, yet handy tip for keeping fruit in your caravan/motorhomes fridge.

Here's a delicious Eggs Benedict Big Breakfast you can cook on your next road adventure! Eggs Benny, as we so passionately call it in my house, is an absolute favorite breakfast recipe that my kids really enjoy! INGREDIENTS Hollandaise Sauce: 1 egg yolk 1/2 tsp cold water salt and pepper to taste 1/2 small lemon (about the size of a lime, and freshly picked if possible) 24g butter Eggs Benedict: 2 eggs 2 slices of bread 2 slices of a vine-ripe tomato parsley (fresh if possible) salt (kosher or rock) to taste Garnish (optional): Potatoes, roasted in a pan or oven + rosemary, salt, pepper Irish Soda Bread To make Irish Soda Bread: 170g flour 170g self-rising flour 1 teaspoon salt 1/2 teaspoon + pinch bicarbonate of soda 275ml buttermilk (or plain milk + 1 tbsp vinegar) METHOD Poaching pouch First of all, go out and get the most brilliant egg poach cheat ever invented. Hide them away in your kitchen, don’t admit that you have them, but get them. They make the scariest and most detrimental part of this recipe absolutely trivial: it's the silicone egg poaching pouch. You should be able to find them at kitchen specialty shops. You just drop the egg in, plate the silicone pouch into boiling water, and the egg comes out perfectly....well, boiled, really. But that's close enough. Irish Soda Bread It’s quick and easy, rustic and delicious. You can make this the evening prior; it’s a great dinner bread, just remember to save some slices for this breakfast. 1. Preheat oven to 150C 2. Mix all dry Irish Soda Bread ingredients together in a bowl. 3. Pour in buttermilk and mix with a fork until blended. 4. Knead and form into a loaf (you don't want it too thick, or the middle will not cook thoroughly; optionally, you can make two loaves) 5. Cook for 30 minutes. Eggs Benedict 1. Carefully crack one egg, pouring the egg white into a bowl. Once the yolk is isolated, place the yolk into a mixing bowl. 2. Add water and lemon juice and whisk to combine. 3. Melt butter on low heat in a saucepan. 4. While the butter melts, start water boiling in a large pot. 5. In the meantime, split the left-over egg white between your egg poachers, and then crack one egg into each poacher. 6. When the water starts to boil, reduce the heat by half and place the egg poachers into the pot. Cover. 7. Once the butter has melted, reduce heat to the lowest setting, and slowly whisk in the yolk mix. Caution: the lemon juice will want to curdle the butter. You must keep whisking, briskly, as you add the yolk mixture. If your sauce starts to curdle, remove it from the heat and add just a dash of cold water and continue to whisk quickly. 8. Your end result should be a creamy and smooth sauce. Add salt to taste, and a sprinkle of pepper for good measure. 9. Keep the sauce warm with the lowest heat setting. 10. Take two slices of tomato and toast them on high heat in a skillet. Just enough to sear the surface; shouldn’t take long at all. 11. Slice and lightly toast two slices of irish soda bread. 12. Place toast on a plate, top with the tomato slices. Make sure the poached eggs are drained of any condensation, and then place the eggs on the toast and tomato. Cover with hollandaise sauce, and top with parsley. Enjoy! Source: https://opensource.com/life/15/11/open-recipe-collection-2015#eggs

INGREDIENTS 2 (12-ounce) strip steaks (about 1 1/2 inches thick each) Kosher salt and freshly ground black pepper 3 tbsp. olive oil, divided 4 cloves skin-on garlic, plus 2 cloves finely chopped, divided 1 sprig rosemary, plus 1 teaspoon chopped rosemary, divided 12 oz. ounces assorted mushrooms (such as oyster, shiitake, and cremini), quartered 1 tbsp. Dijon mustard 1/2 c. dry white wine 1 bunch spinach, thick stems discarded and leaves roughly chopped (about 6 cups) 1/2 c. crème fraîche or sour cream DIRECTIONS Preheat oven to 220°C (425°F). Season steak with salt and pepper. Heat a medium-size cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add steak, skin-on garlic, and rosemary sprig. Cook, turning once, until browned, 4 to 8 minutes. Transfer skillet to oven, and roast to desired doneness, 3 to 6 minutes for medium. Transfer steaks to a cutting board, loosely tent with foil, and let rest at least 10 minutes before slicing. Return skillet to medium-high heat (make sure to keep an oven mitt on the handle). Add mushrooms and remaining 2 tablespoons oil. Season with salt. Cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Add chopped garlic and chopped rosemary and cook, stirring, until fragrant, 1 minute. Add mustard and wine. Cook, stirring, until thickened, 30 seconds. Transfer mushrooms to a plate. Add spinach to skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat, and stir in crème fraîche and mushrooms. Season with salt and pepper. Serve with sliced steak. Source: https://www.countryliving.com/food-drinks/a34945979/steak-with-creamy-mushrooms-and-spinach-recipe/

Ingredients 1 ½ cups flour 1 cup brown sugar 2 teaspoons cinnamon 1 teaspoon baking soda Pinch of salt 4 ripe bananas ½ cup softened butter 1 egg, beaten 1 tablespoon bourbon, optional Instructions At home (or in camp) whisk together the flour, brown sugar, cinnamon, baking soda, and salt. Set aside. Prepare a campfire or a bed of about 20 coals. Place the bananas in a medium/large bowl and smash with a fork until fairly smooth. Add the butter, egg, and bourbon and stir until combined. Add the dry mixture, stirring until it’s completely incorporated with the wet ingredients. Line your Dutch oven with a sheet of parchment paper. This will help prevent the bread from sticking to the pot. Pour the batter into the Dutch oven and cover with the lid. Make a ring of 5 coals and place the Dutch oven on top. Place the remaining 15 coals on the lid. Bake for about 30 minutes. Remove from the heat and carefully lift the bread out of the oven. Cool for a few minutes, then slice and enjoy! Source: https://www.freshoffthegrid.com/dutch-oven-banana-bread/