The ultimate guide to becoming an eco-camper

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From solar power to beeswax wraps, here’s our ultimate guide to becoming an eco-camper.

1. Solar panels

Let’s start with one of the best decisions you could make for a more environmentally-friendly camping experience: solar panels. Whether you’re towing a caravan or driving a van, installing solar panels is a no-brainer. Keep in mind that in case of bad weather you will have to recharge your battery or else contact a tow truck to take you to a place where you can either replace or change your vehicle battery.

Not only do they mean you’re not drawing on a town’s electricity supply, but they’ll give you the freedom to go anywhere. Relying on the sun to power a 12-volt fridge, lights, camera, laptops and your phone means you can camp in remote locations, and that means more money in your pocket for tours and eating out when you return to civilisation. You don’t have to permanently attach solar panels to your vehicle either, with plenty of collapsible set-ups on the market. Folding solar panels and solar blankets are great because they can be moved during the day to capture the best sunlight and then packed away easily at night.

Check out… 4WD SupaCentre and REDARC  to familiarise yourself with the options.

A van with solar panels on the roof camping on cliff sea shore.
Solar power means more money in your pocket (or more travel)

2. Mozzie spray

Those nostril-burning mosquito repellents certainly do their job, but one sniff and it’s obvious they’re not doing the environment – or your skin – any good. Thankfully, there are natural alternatives, mostly in the form of creams.

Keep an eye out for the term “DEET-free" and look for child-friendly options. Essential oils such as citronella, tea tree, lemongrass and eucalyptus are said to keep mozzies at bay, so get yourself a designated camping diffuser. If nights are cool, light a campfire as the smoke is also believed to be a deterrent. 

Check out… Australian-made Nature’s Botanical or any repellent made from essential oils. 

Woman spraying insect repellent on skin outdoor.
DEET-free mozzie repellent is a lifesaver.

3. DIY washing machine

Forget saving up coins for caravan park laundries, which can be stocked with dated (read: power-zapping) washing machines, and let your caravan or car wash your clothes for you. Yes, you heard right. Buy a tub with a lid from a hardware store, fill it with water and soap, and then stuff it with your red-dirt-stained camp clothes before you head to your next destination.

As the car or caravan moves, the water and clothing will agitate, knocking that dirt out of your favourite sundress. Once you arrive at the next campsite, rinse the clothing under a tap, hang it in the sun to dry and Bob’s your uncle.

Check out… Bunnings Warehouse for a cheap, hardy bucket. 

4. Beeswax wraps

Tupperware was so last century and using plastic wrap is a wasteful, bad habit. Stay ahead of the crowds by replacing both products with beeswax wraps. At $30 a pop for a three-pack, they’re expensive but worth the coin.

Not only do they take up less room in your caravan kitchen, but they’re better for the environment and your long-term health. Simply made out of cloth and beeswax, the wraps can be used as a lid for ceramic and glass crockery, and can be wrapped around cheese and cut vegetables to keep them fresh. You’ll find a lot of small businesses producing them, too, so you know your money is going directly into the pocket of the creator. 

Check out… @bumblebeewraps on Instagram. The 100 per cent cotton wraps are handmade in the NSW Riverina and the business is part of the #buyfromthebush social media movement supporting communities in drought.

Take away cake inside homemade beeswax wraps. Wrapping food in handmade beeswax wrap cloth indoors, alternative for plastic. Using iron machine to melt beeswax into cotton cloth.
The ultimate kitchen essential.

5. Shop local

The lure of big supermarkets for both convenience and low prices can be strong when you’re travelling but, wherever possible, you should also head along to produce markets to stock up on your camping food and beverages.

While it might mean you are paying a bit more, this is offset by the fact you will be reducing your food miles, buying in-season fruit and veg, and supporting local farmers, which in turn boosts the economy of the tourist town you’re enjoying so much. If you’re travelling through Queensland, you’ll likely come across a tonne of roadside stalls selling bananas, passionfruit and other delicious produce for reasonable prices. Make sure you pull over and stock up.

Check out… some of our favourite markets, such as Albany Farmers’ Market and Albany Boat Shed Markets in WA; Rusty’s Markets in Queensland; and Mudgee Farmers’ Markets in NSW.

Fresh tropical fruit stalls at Rusty's Markets in the heart of Cairns. (Image: Tourism and Events Queensland)
Rusty’s Markets is a must-stop in the heart of Cairns. (Image: Tourism and Events Queensland)

6. Wood fires

It may be harder, but relying on old-fashioned newspapers and matches to light a campfire is far gentler on the environment than quick-to-ignite fire starters made from kerosene (paraffin). If you’re determined to stick with fire-starters, look for products that are labelled “no kerosene".

Recycle any newspapers and cardboard by using them in the fire, and follow national park rules about only burning fallen branches. Get the kids to collect any sticks around the campsite for kindling (it’ll keep them busy and they’ll love helping). 

Campfire with a vintage kettle next to the beautiful lake.
Steer clear of the kerosene when lighting your campfire.

7. Your location

Camping on the beach can be controversial due to fragile dunes and unruly 4WDers who ignore signs about protecting the vegetation. Then there’s the issue of inexperienced campers incorrectly disposing of human waste (carry a shovel, people).

That’s why it’s important to pick an appropriate campsite for your style of travel. If you’re not willing to obey local council rules about where you can pitch a tent or you couldn’t be bothered to take your rubbish home, it’s best you stick to holiday parks. Also, while rinsing off in a free beach shower is fine, it’s not acceptable to use soap in the ocean or fragile river ecosystems.

Shot of illuminated tent in a romantic glamping site at night with Mount Batur view.
Be mindful of where you choose to set up camp.

8. Take 3 for the Sea

You’d be surprised by how many campers leave their rubbish behind, sometimes unwittingly, after a weekend away with mates. Throwing your beer bottle tops in the campfire doesn’t make them disappear and, if you head to the beach for a morning coffee, carry a reusable mug.

If camping and fishing go hand in hand for you, be sure to bin any cut fishing line and hooks, and avoid casting a line where it’s likely to get snagged on rocks and end up in the ocean. 

Check out… Instagram account @take3forthesea for inspiration on doing the right thing.

multiple views of an old worn sign post instructing campers fishermen bush walkers hikers to take responsibility for removing all waste trash rubbish and take it with them. Environmentally responible behaviour. warning sign no littering. Say no to illegal dumping concept story
Pretty self-explanatory…
Jennifer Ennion
Jennifer Ennion is a freelance travel and ski journalist who loves encouraging people to spend more time outdoors. From snorkelling with belugas in sub-Arctic Canada to hiking the Himalayas, Jennifer is constantly searching for stories that inspire readers to push their boundaries.
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The best places to wine and dine across regional Victoria

There’s no shortage of exceptional eateries in regional Victoria. From casual classics to finely tuned fine diners, here’s our pick of the plentiful bunch.

Le Foyer Brasserie, Bendigo

French plate at Le Foyer Brassiere, Bendigo
Le Foyer serves upscale French fare.

From the owners behind Bendigo’s beloved The Woodhouse comes this newly opened elegant French bistro. It’s all about welcoming warmth at this city fine diner, after all Le Foyer , translates to ‘the hearth’ in French. A place to linger in the chic, Parisian-style salon, the menu unfurls in the classics, from beef bourguignon to steak frites and mille-feuille.

Riverbank Moama, Murray River

seafood plate at Riverbank Moama, Murray River
Dine on the banks of the Murray at Riverbank Moama. (Image: Cindy Power Photography)

If you’re journeying on or beside the Murray, it’s only fitting that you dine by its banks. This nature-nestled restaurant by the river is idyllic for a long, sun-filled lunch. The menu is an unfussy playlist of the hits served with a seasonal spin – and the mood is as gently flowing as the nearby water.

Felix, Geelong

a bartender mixing up drinks at Felix, Geelong
Felix offers a relaxed French bistro experience. (Image: Cameron Murray Photography)

Soft brown banquettes, walnut hues and a terrazzo bar welcomes with relaxed French bistro vibes at Geelong’s Felix . But really, it’s the collage of simple, seasonal flavours that make this restaurant an easy-going favourite. Come for brunch or dinner; vegans are welcomed with a dedicated menu.

The Perch, Lavers Hill

a plate of food at The Perch, Lavers Hill
Savour the seasonal menu at The Perch.

A laid-back classic of the Great Ocean Road, The Perch at Lavers Hill welcomes those taking a pause from the serpentine drive. Lunch in the warm-wood dining room is accompanied by vineyard vistas and fleeting cameos from native birds.

The Shared Table, Ballarat

The Shared Table, Ballarat
The Shared Table in Ballart.

If you go for the ‘Dine without Decision’ option at this beloved eatery , you’re free from the tyranny of food envy with a chef-selected procession of dishes that highlight the bounty of the Midwest region. Think mochi gnocchi with pumpkin and XO or Western Plains pork cotoletta.

Barragunda Dining, Mornington Peninsula

Paddock-to-platedining at Barragunda Dining, Mornington Peninsula
Paddock-to-plate dining at its finest. (Image: Arianna Harry Photography)

This fine diner , which opened in early 2025, has been lauded as one of the region’s most ambitious and significant openings in recent years. Set on a 400-hectare, cliffside Cape Schanck property that delivers the kitchen with a cornucopia of produce, it’s elegant and honest paddock-to-plate dining at its most refined.

Mount William Station, Grampians

plating a dish at Mount William Station, Grampians
Dine on elevated seasonal and local produce at Mount William Station. (Image: Phil Hocking)

Whether you’re staying at this luxe historic station or just swinging in for dinner with friends, the shared table vibe here is country hospitality at its most welcoming and elevated. Seasonal and local produce guides chef Dean Sibthorp’s hand for plates finessed with the mountain-fresh flavour of the Grampians.

Emerald City, Yarra Valley

a curated plate at Emerald City, Yarra Valley
Emerald City offers a curated dining experience that is wonderfully intimate.

You’re certainly not in Kansas anymore when you slip behind the emerald curtain from Cavanagh’s Whiskey and Alehouse to the diminutive Emerald City . Allusions to the fraudulent wizard and Dorothy aside, this acutely intimate four-seat diner is a curated experience worthy of a road trip. As you may imagine, bookings are essential.

du Fermier, Trentham

dining at du Fermier, Trentham
du Fermier is Trentham’s exquisite French fine diner. (Image: DJN Photography)

Annie Smithers’ intimate, farmhouse-y French fine diner is not at all new, but it is every bit iconic. It’s long attracted food-lovers to its charming dining room for a set menu that undulates with the seasons. If you’re a gourmand to your core, book into one of Annie’s delightfully informal masterclasses.

Messmates Dining, Gippsland

diners at Messmates Dining, Gippsland
Inside Messmates Dining. (Image: Fotoarco)

This Warragul diner’s menu is a well-arranged collection of delicious, farm-forward morsels crafted, quite simply, to delight. Dishes such as French onion dip scooped onto nigella seed crackers and fresh-made pasta tossed with a black pepper and butter emulsion are all about balanced, enjoyable flavours paired with good wine.