A Bike Touring Feast: Our 3-Course Gourmet Camping Meal

There’s just something wonderful about a good meal at the end of a long day in the saddle, and although any food tastes good when you’re hungry, it’s fun to go all-out once in a while.

Last weekend, we did just that. Together with some friends, we each took responsibility for a dish and between us, we turned out some truly fantastic camp food. The best part is that it’s all so flexible. This meal is vegetarian, but could easily have meat if you prefer, and most of the ingredients should be available in most countries, or easily substituted.

First up: corn fritters with sweet chilli sauce, and served over a salad (this was our dish). Just mix a 300g can of corn (drained) with 2 eggs, 1/2 cup flour, 1 tsp baking powder, salt, pepper and 1/4 cup grated cheese. Fry with a little oil in a non-stick pan (a small non-stick frying pan and spatula are part of our standard bike-touring kitchen).

Corn Fritters

Serve over salad, with a bit of Thai sweet chili sauce.

Corn Fritters

Next, Simone & Trevor got chopping and working on the main course. They had a good selection of vegetables: onions, green beans, red and yellow peppers and carrots.

Simone; the happy chef

Simone tipped a bit of coconut milk and Thai green curry paste into one pot and stirred, adding the vegetables a bit at a time.

Thai and Sweet 'n' Sour Curry

She saved some vegetables for a second main dish: a sweet ‘n’ sour vegetable mixture. To this dish, she added a can of pineapple as well as the vegetables, and a bottle of sweet ‘n’ sour sauce.

Thai and Sweet 'n' Sour Curry

This was all served over rice, and was fantastic!

Curry & Sweet 'n' Sour

After all this goodness, we barely had any room left but we still had desert! Alicia made this course. She picked a sweet number with coconut milk, sugar, bananas and lychees. It’s really simple. You just heat the coconut milk with a bit of sugar (brown sugar is nice).

Alicia cooking Bananas and lychees in coconut milk

Then add in some chopped bananas and a drained can of lychees.

Bananas and lychees in coconut milk!

It was super sweet, and would be a great energy-booster and warming desert on a chilly autumn night. We enjoyed it in the summer too, but it would be especially nice in cooler temperatures.

What great bike touring meals have you made? We’d love to see your recipes and ideas for going beyond the typical pasta and tomato sauce that fuels so many cyclists.


  1. Criag Turner
    20th July 2011 at 12:08 pm #

    I’ve been working on perfecting my trail curry for backpacking. I bet the bananas and lychees would be good drizzled over a sticky cinnamon rice. The fourth course looks pretty good too (beers). LOL!

    • friedel
      20th July 2011 at 12:39 pm #

      Maybe next time we need to take pictures of the beers too 🙂

  2. peliroja (aka Vicky)
    21st July 2011 at 9:31 pm #

    Those fritters look delicious!

    Here are a couple of ideas which can work on a camp stove:

    Nutty noodles
    Make a simple tomato sauce with onion, garlic, tinned tomatoes (or you can use a prepared tomato sauce). When frying the onions and garlic, and before adding tinned tomatoes, add some sliced red and green peppers. After the tomatoes, stir in two tablespoons of crunchy peanut butter and simmer for a short time, until the sauce thickens. If you have them, season with coriander, lemon or lime juice, a pinch of sugar and soy sauce. Serve over egg noodles. We’re eating this for dinner tonight, as it happens!

    Quinoa pilaf
    We came across black quinoa in New Zealand and made a pilaf with chick peas which was delicious! We soaked the quinoa in boiling water for half an hour before cooking to reduce gas consumption. Method: cook onion and garlic (and any other veggies you want to use, such as mushrooms) until soft. Add quinoa and enough vegetable stock to cover the quinoa (we use Marigold Bouillon). Boil until quinoa cooked (add more water/stock if necessary). Add chick peas and warm through. Adding a bit of chilli and, oddly, cinammon, works well with this meal. Quinoa is full of protein and really yummy!

    We’ve written up some of our recipes (not all camp-friendly, however) at http://gourmand.woollypigs.com/

  3. James
    26th July 2011 at 11:02 am #

    If you don’t have the time for this fantastic 3-course feast, here’s my favorite ‘bike-bite’ thats super quick and full of energy to keep the legs going:

    ‘Broodje Snickers’
    Ingredients: 1x Snickers + 1x slice of brown bread.
    Method: Remove Snickers from wrapper, wrap the Snickers in the slice of brown bread….enjoy!
    The food of champions! :0)

  4. Ian
    29th July 2011 at 5:00 am #

    I am a big guy. 260lbs to be precise. Can and have rode 100 kilometres in a day on tour with comfort so although big, I am not unfit. I need A LOT OF FUEL though. On a daily ride of say 3.5 – 4 hours, I burn around 5000 calories ! Lol. That is going at a pretty moderate pace too. The food these lovely Ladys are making………….Well, I would demolish the whole lot in one sitting I reckon !

  5. Tubidy
    29th September 2022 at 10:32 pm #

    Major thankies for the post. Awesome.

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