How I mastered cooking gourmet in my campervan: A complete guide

My essential gear list and setup for campervan cooking

One of the things I love about travelling in a maui campervan hire is having a proper kitchen on board with plenty of storage for food and essentials. Maui campers come with all the must-haves including cookware, utensils, dishes, and even a kettle and toaster. Over time, I’ve figured out a few extras that are worth bringing along.  

• Reusable containers are handy for storing leftovers or packing lunches for a day out.  

• Eco-friendly wraps help keep food fresh without needing plastic.  

• Good quality coffee is a must for your morning brew (your maui campervan will come with a coffee plunger). 

• A digital thermometer takes the guesswork out of cooking meat and seafood, so you know it’s done just right. 

Keeping a small kitchen organised makes all the difference. I try to store frequently used items where they’re easy to grab and use stackable containers to make the most of the space. Cleaning as I go helps keep things under control, and I always plan a rough menu before setting off – it saves time and means I’m not rummaging through cupboards trying to decide what to cook.  

Stocking your campervan pantry

Having the right staples on hand means I don’t need to shop every day and can throw together a great meal whenever I feel like it. Here are a few essentials I always pack: 

• Oils, spices, and herbs – Good-quality olive oil, salt, pepper, garlic powder, mixed herbs, and curry powder cover most of my cooking needs. 

• Canned and dry goods – Pasta, rice, lentils, and beans are great for quick, filling meals. I also keep tins of tomatoes, chickpeas, and coconut milk on hand. 

• Breakfast basics – Oats, muesli, nuts and seeds make for easy, healthy breakfasts. 

• Local favourites – I love stopping at New Zealand farmers markets to pick up local goodies like a jar of honey for drizzling over porridge or pancakes. If I find a good artisan chutney or relish, I grab that too – they’re great for adding flavour to sandwiches and cheese platters. 

Sourcing fresh ingredients in New Zealand

One of the best things about cooking in a campervan is the chance to use fresh, local ingredients. New Zealand has incredible regional produce, and picking up ingredients along the way means meals are always fresh and full of flavour. 

Here are some of my go-to stops for regional specialities: 

• Northland – macadamia nuts and citrus (late winter to early summer) 
  Northland’s subtropical climate makes it ideal for growing macadamia nuts and citrus fruit like mandarins, oranges, and lemons. You’ll find macadamia orchards around Kerikeri and Waipū, where you can buy fresh nuts, roasted varieties, and macadamia spreads. Citrus is best in late winter and spring – look for fruit with smooth, firm skin and a strong aroma. 

• Hawke’s Bay – stone fruit (December to February) 
  Known as New Zealand’s fruit bowl, Hawke’s Bay is the best place to stock up on summer stone fruit like peaches, nectarines, apricots, and plums. Head to the roadside stalls around Hastings and Havelock North, where growers sell fruit straight from the orchard. Read more in maui’s foodie’s guide to Napier and Hawke’s Bay. 

• Bay of Plenty – kiwifruit and avocados (May to November for kiwifruit, spring to summer for avocados) 
  Te Puke is known as the kiwifruit capital of New Zealand, and during harvest season, you can find fresh, locally grown green and gold kiwifruit at farm shops and markets. Look for fruit that gives slightly when pressed – too hard, and it’s underripe; too soft, and it’s overripe. Read more in maui’s foodie’s guide to Tauranga and Mt Maunganui. 

• Nelson and Marlborough – green-lipped mussels and Sauvignon Blanc (year-round, but best in cooler months for mussels) 
  The waters around Marlborough are home to New Zealand’s famous green-lipped mussels. Havelock, known as the mussel capital, is the best place to find them fresh from the source. Marlborough is also the heart of New Zealand’s sauvignon blanc production, and many wineries around Blenheim offer tastings and cellar-door sales. Read more in maui’s foodie’s guide to Nelson. 

• Kaikōura – seafood (year-round, with peak crayfish season in spring and summer) 
  Kaikōura’s name literally means ‘meal of crayfish’ in te reo Māori, so it’s no surprise this is the place to find some of the best seafood in New Zealand. You’ll see roadside caravans like Nin’s Bin selling freshly caught crayfish, as well as local fish shops offering blue cod, pāua (abalone), and mussels.  

• Central Otago – cherries and pinot noir (December to January for cherries, year-round for wine tasting) 
  Central Otago’s warm summers make it the best place in New Zealand for growing cherries. In December and January, you’ll find roadside stalls selling punnets of fresh cherries, particularly around Cromwell and Alexandra. The region is also famous for its pinot noir, with plenty of wineries offering tastings if you want to pick up a bottle to pair with your meal. 

• West Coast – whitebait (spring, from September to November) 
  Whitebait is a delicacy on the West Coast, with small, translucent fish used to make the famous whitebait fritters. During the season, you’ll find fresh whitebait at local fishmongers or being sold directly by fishers. Look for bright, glossy fish with a fresh, ocean-like scent. 

My gourmet recipes perfect for campervan cooking

Cooking in a campervan doesn’t mean settling for basic meals. With a little planning, it’s easy to put together fresh, flavourful dishes using local ingredients. Here are some of my go-to recipes that are simple to make in a small kitchen. 

Quick and easy breakfast ideas

Kiwi-style pancakes with mānuka honey and fresh fruit 

1 cup self-raising flour 

1 egg 

¾ cup milk 

1 tbsp sugar 

Butter or oil for cooking 

Fresh fruit (bananas, berries, or kiwifruit) 

Mānuka honey 

1 courgette, sliced 
1 red capsicum, sliced 
½ red onion, sliced 
100g halloumi, sliced 
2 tbsp olive oil 
2 large wraps 
Hummus or pesto for spreading 

Toss the courgette, capsicum, and onion in olive oil, then roast in a pan over medium heat until softened. In the same pan, cook the halloumi for 1–2 minutes per side until golden. Spread hummus or pesto onto each wrap, then fill with the roasted veggies and halloumi. Wrap tightly and serve. 

Easy, tasty dinners

Grilled lamb with kūmara mash and seasonal greens 

2 lamb chops 
1 large kūmara, peeled and chopped 
1 tbsp butter 
½ cup milk 
1 cup steamed greens (broccoli, beans, or spinach) 
Salt and pepper to taste 

Boil the kūmara in a pot of water until soft, then drain and mash with butter and milk until smooth. Season the lamb chops with salt and pepper, then grill in a pan over medium-high heat for 3–4 minutes per side, or until cooked to your liking. Serve with the kūmara mash and steamed greens. 

Pasta with creamy avocado sauce and roasted tomatoes 

200g pasta of choice 
1 ripe avocado 
1 clove garlic, minced 
Juice of ½ lemon 
2 tbsp olive oil 
1 cup cherry tomatoes, halved 
Salt and pepper to taste 

Cook the pasta according to packet instructions, then drain. While the pasta is cooking, toss the cherry tomatoes in 1 tablespoon of olive oil and roast in a pan until soft. Blend or mash the avocado with garlic, lemon juice, 1 tablespoon of olive oil, salt, and pepper to make a smooth sauce. Toss the pasta with the avocado sauce, then top with the roasted tomatoes. 

Delish desserts

Pre-made pavlova with whipped cream and kiwifruit  

1 pre-made pavlova base 
1 cup cream, whipped 
2 kiwifruit, sliced 

Place the pavlova on a serving plate. Spread the whipped cream over the top, then arrange the sliced kiwifruit. Serve immediately. 

S’mores with a New Zealand twist (my favourite!) 

4 plain biscuits (Griffin’s Super Wine or digestives work well) 
2 large marshmallows 
2 squares Whittaker’s chocolate 

Toast the marshmallows over a gas burner or portable grill until golden and gooey. Place a square of chocolate on one biscuit, add the toasted marshmallow, then top with another biscuit. Press gently and enjoy while warm. 

My cooking tips for small spaces

Cooking in a campervan kitchen is a little different from cooking at home, but with the right approach, it can be just as easy and enjoyable. Here are a few things I’ve learned along the way. 

• Keep the air flowing – Cooking in a small space can quickly create heat and steam, so I always open windows or turn on the campervan’s ventilation fan before I start. If I’m parked somewhere with a nice outdoor setup, I sometimes take prep work or even cooking outside to keep things cool inside. 

• Clean as you go – A small kitchen gets messy fast, so I always wash dishes and wipe down surfaces as I cook. It saves time at the end and keeps the space organised, especially when cooking multiple dishes. 

• Adapt recipes to a two-burner setup – Most campervan kitchens have two gas burners, so I plan meals that work within that limit. One-pot dishes like curries, stir-fries, and pastas are easy, while meals with multiple components – like grilled meat with a side – just require a bit of timing.  

• Use lids to speed up cooking – Putting a lid on pots and pans helps food cook faster and uses less gas, which is especially handy when boiling water or simmering sauces. It also reduces steam and condensation inside the campervan. 

• Maximise bench space – With limited room for prepping, I make use of the dining table or even a sturdy chopping board over the sink to create extra workspace. Keeping ingredients organised and cleaning up as I go also helps keep things manageable. 

For more campervan cooking tips, check out maui’s foodies guide to campervan cooking. 

Dining with a view: Tips for scenic meal spots

One of the best parts of campervan travel is being able to enjoy a great meal in an incredible setting. Here are a few of my favourite places to set up a meal with a view: 

Piha Beach – The rugged coastline of Piha on Auckland’s west coast is an ideal spot for a casual meal with an ocean view. There are picnic areas near the beach where you can enjoy a simple lunch or dinner while watching the waves. Fish and seafood dishes work especially well here, using fresh ingredients from a local fishmonger or market. 

Lake Taupō – With plenty of lakeside reserves and picnic areas, Taupō is a great place to stop and enjoy a meal by the water. I like to cook something easy, like grilled fish or a fresh salad, and find a quiet spot to take in the views of the lake and distant mountains. In cooler months, a warm meal and a hot drink make it even better. Read more in maui’s foodie’s guide to Taupō. 

Lake Tekapo – With its bright blue water and mountain backdrop, Lake Tekapo is a perfect spot for a relaxed lunch or early dinner. There are plenty of lakeside picnic areas where you can park up and enjoy a meal with uninterrupted views. In cooler months, a warm bowl of homemade soup or a hearty pasta dish is ideal, while in summer, a fresh salad or wrap makes for an easy lakeside meal. 

Milford Sound – The dramatic cliffs and waterfalls of Milford Sound make any meal feel special. There’s a designated campervan parking area where you can sit outside and eat while taking in the views, or you can find a quiet spot along the road leading into the fiord. A warm, home-cooked meal is perfect after a boat cruise or a walk on the Milford Track. 

Cleaning up: Sustainable campervan practices

Cooking in a campervan cuts down on waste compared to eating out, but it’s still important to tread lightly. Small changes make a big difference – here are my top tips. 

• Choose eco-friendly cleaning products – Standard dish soaps and sprays can be harsh on the environment. I always use biodegradable dish soap and reusable cloths instead of disposable wipes.  

• Minimise waste – Reducing rubbish is easier with a bit of planning. I try to buy fresh produce without plastic packaging and bring reusable bags when shopping. Storing leftovers in reusable containers cuts down on food waste, and beeswax wraps are great for keeping things fresh without using plastic wrap. 

• Recycle and compost where possible – Many campsites and towns have recycling stations, so I separate glass, paper, and plastics as I go. If I’m staying in one place for a while, I check if there’s a compost bin nearby for fruit and vegetable scraps. Some areas also have food waste collection services, which is worth looking into. 

• Leave no trace – Whether I’m parked by a lake, in a forest, or at a campground, I always make sure to leave the place exactly as I found it – or better. New Zealand’s Tiaki Promise is a commitment to caring for the land, sea, and culture while travelling. Being mindful of waste, choosing sustainable products, and leaving no trace all help protect the places we visit so they can be enjoyed for generations to come. 

My common challenges and how to overcome them

Cooking in a campervan is fun and rewarding, but like anything, it comes with a few challenges. Over time, I’ve found simple ways to work around them and make cooking on the road as easy as possible. 

• Making the most of limited storage space – Campervan kitchens are compact, so I only pack what I know I’ll use. I also plan meals around ingredients that can be used in multiple dishes to avoid cluttering the fridge and pantry. 

• Accessing fresh ingredients in remote areas – Some of the best camping spots are far from supermarkets, so I always plan ahead. Before heading into remote areas, I stock up on fresh produce that lasts well. Canned goods and dried staples are also useful for meals when fresh options are limited.