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. 

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

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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.

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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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A gourmand’s guide to eating your way around Hamilton Island

(Credit: Nikki To)

From poolside bites and tasting flights to seafood plates and dry-aged steaks, a foodie adventure on Hamilton Island is worth every bite.

Hamilton Island’s sun-lacquered shores have long magnetised travellers craving an escape from reality. But what’s less expected – and more interesting – is just how assuredly this Whitsundays idyll delivers on the culinary front. Dialling up the flavour as much as the barefoot allure, the Hamilton Island food scene offers world-class dining and drinking options, spanning slick fine-dining moments to just-caught seafood served within sight of the sea. Let’s dig in.

Catseye Pool Club

Catseye Pool Club
Catseye Pool Club offers stunning beach views. (Image: Kara Rosenlund)

Framing the electric blues of Catseye Beach from The Sundays hotel, Catseye Pool Club is Hamilton Island’s latest culinary prodigy. Shown to our table, we thread through rattan chairs, Zellige tiles and tumbling greenery that opens up to Coral Sea shimmer.

The poolside restaurant is the brainchild of Sydney-based chef duo Josh and Julie Niland, who have brought their relaxed yet elevated dining ethos north. The menu – designed to bring people together – is made for sharing, each hero ingredient orbited by a palette of sides to mix, match and layer as you please.

My thyme cocktail – woody with scotch, lifted by lime leaf – pairs perfectly with the charcoal grilled prawns entree, which is served with tumeric and lemongrass marinade, macadamia satay sauce and a thai-leaning sour green mango salad. Each forkful lands differently, but all are a delight. Then comes the coral trout. True to Josh Niland’s ‘scale-to-tail’ philosophy, the fish is presented whole in a theatrical crescent, a tiny fork stuck into its cheek in a nod to Niland’s declared prize cut. Ribbons of zucchini resembling gauzy curtains bring brightness and snap, while kasundi lends depth and warmth. It’s tongue-tantalising, special occasion dining with humanity.

Sails Restaurant

Sails Restaurant hamilton island
Settle into casual poolside dining. (Credit: Nikki To)

A more casual poolside dining scene awaits at nearby Sails Restaurant, where Eastern Mediterranean flavours are dished up with an island twist. Chermoula chicken skewers and barramundi souvlaki lie on the more filling side of the menu, while the sumac squid and stone-bread flatbread with za’atar – arriving alongside pomegranate molasses, beetroot hummus and crushed macadamias – are perfect light bites after a dip in the pool. And don’t miss the garlic lemon scallops.

The setting is equally part of the draw. Sunlight floods the high-ceilinged dining room, while outdoor tables look out across the glittering expanse of Catseye Beach. Holidaymakers in oversized sunglasses sip spritzes beneath umbrellas, the gentle clink of plates mixing with splashes from the adjacent pool. It’s the kind of place you’ll want to linger long after lunch.

Bommie

cuttlefish dish at Bommie restaurant Hamilton Island Yacht Club
Head to the Hamilton Island Yacht Club for a taste of Bommie. (Credit: Nikki To)

Tucked into a sleek curved wing of the Hamilton Island Yacht Club, Bommie delivers experiential fine dining with a sense of occasion. Led by award-winning Executive Chef Ryan Locke, the seasonal menu champions local and native Australian ingredients whipped up into a modern display of creative precision.

Inside the dim-lit dining room, guests can choose between the Tasting Menu or Chef’s Signature Degustation. Sourdough with pine oil sets the tone for the six-course tasting menu, beautifully presented in a bed of pine needles alongside smoked paperbark butter. I love how the squid ink choux pastry is served with flavour-popping native finger lime, which our waiter encourages us to eat caviar-style. Standout moments continue with the wattle-seed-crusted venison elevated by red fruit and pickled beetroot swirls; the meat is perfectly pink in the middle and an homage to the island’s history as a deer farm.

Pebble Beach

qualia Resort Pebble Beach
qualia Resort guests can dine at Pebble Beach. (Credit: Lean Timms)

Exclusive to qualia Resort guests for lunch and dinner, Pebble Beach is Hamilton Island’s most serene expression of seasonal island dining. Ocean-facing chairs dot a timber deck that spills straight onto the resort’s private beach, while crystalline turquoise waters stretch to meet distant islands – a scene far prettier than any postcard could capture.

The recently refreshed menu doubles down on seasonality and bright, layered flavours. While the more substantial T-bone steak with hazelnut honey carrots tempts, we go lighter: Coffin Bay oysters with Champagne foam and keffir lime dust kick us off splendidly, followed by Byron Bay burrata served with balsamic and caramelised figs. The fennel and orange salad topped with succulent grilled chicken is utterly delectable, but it’s the zingy, oh-so-fresh soft shell fish tacos that I can’t stop thinking about. It all goes down a treat with a glass of delicate Charles Heidsieck Brut Reserve Champagne.

Beach Club Restaurant

Beach Club Restaurant hamilton island
Book in advance for Beach Club Restaurant. (Credit: Nikki To)

A lunch or dinner table at Beach Club Restaurant is best booked in advance – and it’s easy to see why. Looking out over the hotel’s palm-fringed infinity pool, the restaurant spotlights elegant contemporary Australian cuisine with a stellar (also Aussie-leaning) wine list to match.

I am completely enamoured by the grilled Queensland prawns, which are brought to life with a smoked compound, local fried curry leaves and lime. Digging into the butter-soft lamb rump served atop pea ragout and parsley Paris mash feels like a warm, nostalgic hug. And dessert – vanilla bean ice cream drizzled with hot salted honey and apple gel – ends the night on a high note.

Expect warm and discreet service; our waiter Marco tells us that the tiny decorative starfish on our table are there to help the staff remember whether we prefer sparkling or still water, so they don’t need to bother us by asking multiple times.

Talk & Taste with Courtenay Morgan-Fletcher

hamilton island Talk & Taste with Courtenay Morgan-Fletcher
Join this immersive wine experience. (Credit Eleanor Edström)

There’s more to Hamilton Island’s foodie scene than restaurant reservations alone. For wine-curious travellers seeking something a little more immersive, Beach Club has recently introduced Talk & Taste – a tutored tasting hosted by Bommie Assistant Manager and wine enthusiast Courtenay Morgan-Fletcher. Held twice weekly for a maximum of eight guests, the experience explores Australian wine culture through four thoughtfully selected drops paired with native-inspired bites.

We opt for the white wine and seafood option. Alongside pours from Eden Valley and Launceston, a nibbling platter arrives featuring sashimi, salmon roe, Mooloolaba prawn ceviche and palate-cleansing ginger. The seafood is pristine and pared back, allowing the wines to take centre stage.

The real highlight, however, is discovering just how nuanced winemaking can be. Courtenay speaks of viticulture as both art and science: harvest grapes a week too late and ripeness tips into ruin; plant the same varietal on different elevations and the sun, slope and water flow will shape entirely different expressions. Pinot noir, she explains, with its delicate skin and high water content, yields lighter fruit-forward wines, while thicker-skinned shiraz delivers depth and structure. I leave feeling fascinated and inspired by Courtenay’s evident passion.

coca chu

table spread at CocaChu
Get a taste of Southeast Asian flavours. (Credit: Nikki To)

Sweet and hot. Sour and salty. Dining at ever-popular coca chu is a sensation-swirling experience that’s not to be missed if you’re a sucker for punchy Southeast Asian flavours. Located at the Main Pool end of Catseye Beach, this lively hangout is all swaying lanterns, driftwood, high beamed ceilings and giant open windows that let in the balmy ocean breeze.

Drawing from hawker traditions, the grilled betel leaf is a neat, vibrant mouthful of chilli fried cashews and spiced beef. The tofu surprises – soft beneath a tumble of dill, mint and coriander, and glossed in moreish peanut sauce. The massaman curry is pure comfort: creamy, fragrant, fall-apart meat. It’s generous and expressive cooking that I, for one, cannot get enough of.

Marina Cafe

hamilton island MArina Cafe
Take in harbour views and comfort food.

Sometimes, all you crave on holidays is a bacon and egg roll done properly and a creamy fruit smoothie. Boasting harbour views, an easygoing atmosphere and clean modern interiors, Marina Cafe is a popular local haunt for a reason. The casual menu lures families and couples alike with its all-day brekky, seasonal salads and sandwiches – from a roasted pumpkin bowl to prosciutto and rocket on herby focaccia.

The acai bowl, topped with toasted nuts and berries, is a refreshing start to my day. Whether you sit in or takeaway, it’s a good-vibes-guaranteed place to refuel before or after your Whitsundays adventures.

Discover your foodie getaway now at hamiltonisland.com.au.