Ever wondered how glamping got its name? Glamping is a portmanteau of ‘glamorous’ and ‘camping’ – it is where stunning nature meets modern luxury.
The way we travel has changed – glamping is our way of experiencing untamed and completely unique parts of the world without having to sacrifice creature comforts.
Not only possible, glamping is an ideal way to see many of Australia’s great destinations by swapping a sleeping bag for a bed with plump pillows and fine linen and campfire food for three-course meals – they can still be cooked over a grill, fire or barbeque.
The only thing that stays the same is you are in a tent! Try these four recipes to make your next glamping trip a culinary success:
This recipe is made for warm weather, a cold beer or two and lingering with family and friends around the barbeque or campfire - BBQ prawn skewers and salsa verde. Thread the prawns onto pre-soaked bamboo skewers or steel ones, through one side of the tail and out the other, then through the body of the prawn – repeat with 3-4 prawns per skewer.
Drizzle with olive oil, season with salt and pepper and cook on a hot grill or barbeque for about 90 seconds per side, or until they change colour and are just cooked through. Spoon the salsa verde over the prawns and serve with lemon wedges and a cold glass of Chardonnay.
There’s nothing more decadent than grilled lobster and this recipe from Wollongong’s Harbourfront Restaurant is sure to impress even the most discerning glamper. Cook the lobster in salted water in a pot over the fire for 3-4 minutes, remove and refresh in iced water.
Once cool, using a cleaver cut the lobster in half lengthways through its head and tail, rinse and season with sea salt. Spread the samphire yuzu butter over the lobster meat and place on a barbeque grill for 3-4 minutes until the butter is melted and the lobster cooked – enjoy with a glass of Champagne for the ultimate glamping meal.
Food is seared into Nicola Coccia’s childhood memories, growing up in Naples in a large Italian family. He woke up every morning to the smell of the wood stove and the sound of Nonna Carolina in the kitchen.
Later in life, Chef Nicola recreated familiar recipes in Australia cooked using only fire for fuel, such as grilled whole chicken with charred chilli, wood-roasted potato and rosemary.
"It is so easy to grill a whole chicken. It’s my favourite way to eat it – most Australians just roast a whole chicken in the oven, it can be boring,” he says. "I love chicken with a spicy marinade and the flavours from the wood grill or fire.”
Nicola notes when grilling the chicken for this recipe, ensure you keep it covered with a large steel bowl or pot. This keeps the heat inside and prevents it from burning – make sure to prepare the grill or fire with very hot embers, clean the chicken well and rinse under cold running water.
Pat dry with a paper towel and butterfly using a sharp knife by cutting the chicken down the centre of its breast and open it out flat. Coat in marinade, massaging it into the flesh and leave for 30 minutes; place skin side down on the grill, cook for 15 minutes, rotate 90 degrees and cook for a further 15, turn and repeat.
To test if the chicken is cooked, wiggle one of the legs, if the meat begins to loosen from the bone, it is ready; remove from the heat and allow to rest under the bowl for 15 minutes.
WA big waver surfer Kerby Brown knows a thing or two about barbequing, grilling and refuelling after a day in the surf…he delivers his mouth-watering take on Surf and Turf with this recipe for Wagyu rump, garlic chilli prawns and sweet potato chips.
"My Mum has always been a really good cook, she introduced me to different cuisines pretty young and I started travelling the world in my early teens so I guess I picked up different recipes and tastes along the way.”
With these four dishes under your belt…your next glamping trip is bound to be a culinary success. You’re welcome!
