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Making The Most of Your Leftover Camp Food

Making The Most of Your Leftover Camp Food


When your camping trip is coming to an end and you’re still a couple days away from getting home, what do you do when food supplies are looking a bit thin and there’s no supermarket for the next 500kms?

When you’ve either got a few leftovers to use up, or there’s not a huge selection in the fridge, there’s no reason why you can’t have a good meal with just a few simple ingredients.



Pack some extra basics


Before leaving home, pack some space saving basics like noodles or wraps and a couple cans of mixed vegies, which are all lightweight and can easily be mixed in with any leftovers you may have in the pantry or fridge.

Generally, we have a swag of sausages leftover. We always travel with plenty as they are a cheap meal and can be used a variety of different ways.

On the last night before breaking camp, we have a cook-up of all the sausages that we’ve got left over and once they’ve cooled, we bag them up in zip seal bags and these are then used in our return meals on the road as we head home.


A real favourite


Lately, sausage curry has become a real favourite (recipe below) especially as it’s an easy one pot wonder meal. Simply add some heated pre-cooked rice, available from supermarkets, and dinner’s done. Then whatever curry is leftover we’ll use the following night as a filling for a jaffle, or simply turn it into a wrap using some flat bread.



So while the camping trip might be coming to an end, it doesn’t mean your tastebuds have to suffer on the journey home. By simply using some leftovers you can still be whipping up a gourmet meal in next to no time.

See you on the tracks!
Grant and Linda,
My Aussie Travel Guide   


Outback Sausage Curry Recipe



  • Beef sausages (recipe uses 12 but you can adjust depending on how many you’ve got left)
  • 2 onions
  • 1 teaspoon garlic
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 2 cups vegetable stock
  • 2 cups any veg you have left



  • Cook sausages and cut up into bite size pieces
  • Cut onions in half and slice
  • Fry the onion in a camp oven to soften
  • Add garlic and cook for 2 minutes
  • Add sausages, stock, curry and garam marsala
  • Add more curry to taste (if required)
  • Cook on a low heat for 15 minutes
  • Add the vegetables
  • Cook a further 10 minutes and it’s ready


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