Holiday Cooking Hacks!

When you think of cooking, and a holiday, you don’t think of them in the same sentence. However there are some perks to cooking whilst holidaying, like not only to save some dollars but to keep from eating all the tasty yet nasty junk food that might be nearby to where you’re staying. I know what you’re thinking, who wants piles of washing up to do? Who wants to go to the grocery store? I love cooking on holidays! – Said. No. One. Ever.

So what can you do to prevent becoming a slave to the stone, when you’re meant to be kicking up your heels in the sunshine? Well I’m here to get you through your next holiday with these simple hacks and quick recipes. Plus only using essential cooking equipment that you should be able to find just about anywhere you are holidaying, no fancy gadgets in sight, I promise!

Cooking Hack Pic1




  • 500grams diced chicken, beef, pork or lamb – the choice is yours!
  • 1 fennel bulb cut into eight pieces;Spanish Chicken Casserole
  • 2 red capsicums cut into strips;
  • 1 large onion, diced;
  • 8 cloves garlic, peeled;
  • Fresh parsley and thyme;
  • 3 potatoes peeled and sliced;
  • 2 carrots diced
  • 1 broccoli – cut into small florets
  • Olive oil and chicken stock.


Method: Throw all your ingredients into the pot and let it simmer away for at least an hour and you are done. Serve with one of the super speedy sides below!



  • 4 squashes, slicedRisotto
  • 2 zucchinis, sliced
  • Asparagus bunch, cut into thirds
  • 1 onion, diced
  • Garlic, diced
  • 1 cup chicken stock
  • ½ cup white wine
  • 1 x can tomatoes
  • 1 cup Arborio rice


Method: Pour a little olive oil into the large pot on low heat and throw in onion and garlic to brown. Add rice and stir to coat in oil and onion mixture. Slowly add a bit of the wine and stir on medium heat letting the rice almost completely absorb the wine before adding any more. Keep repeating until all the wine is absorbed and then start adding the stock. Gradually add the stock until the rice almost absorbs it. Once you are about halfway through the stock add all the vegetables and can of tomatoes. Stir continuously, adding the stock again but waiting for the rice to absorb it.





Roasted honey carrots

Wash, trim and peel a couple of bunches of baby carrots. Cook in a pot of boiling water for 6 to 8 minutes and drain. Return to pot; add ¼ cup honey and a few sprigs of fresh mint. Toss to combine and coat the carrots then season with S&P.

Roasted carrots with herbs


Char-grilled vegetables. Yumo!

Slice as many vegetables as you like, capsicum, carrot, zucchini and eggplant. Spray them with a little olive oil and scatter onto your griller plate in the oven. Turn the grill on high until they are cooked through and tender. You may have to turn a couple of times and re-coat with some extra olive oil. Season with S&P to serve.

Grilled vegetables


Tangy garlic, Dijon and parmesan greens – my favourite!

Over the years I’ve gathered some inspiration from cookbooks and combined that with some Jamie Oliver recipes for an all-time scrumptious and pretty healthy green vegetable dish. You can make this with snow peas, beans, asparagus, and broccoli or combine a mixture of everything. Most of the time your self-contained unit or hotel room won’t have steamer capacities so pop the greens in a Tupperware container with enough water just to coat. Steam in the microwave for 5 minutes and they should be cooked enough but still hold a little crunch. Melt a teaspoon of butter in a microwave safe cup, add 1 teaspoon of Dijon mustard, 3 squirts of lemon squeeze juice and mix it altogether. Arrange the greens onto your plates, top with the lemon/mustard sauce and for a little extra garnish, sprinkle on some finely grated parmesan.

Tangy Garlic Dijon Vinaigrette with French Green Beans

The perfect potato bake

  • Peel, wash and microwave the potatoes to halve their cooking time
  • Bacon, diced
  • 1 brown onion, diced
  • 1 300ml carton of pure cream
  • Salt and pepper

Method: Once again, start with one ovenproof dish. Layer some of your thinly sliced potatoes on the bottom to cover the base of the dish. Next sprinkle some onion, bacon, salt and pepper then repeat by layering more potato slices. Once you have repeated the layer step about 3 times if you have any leftover bacon just sprinkle on the top layer. Pour the full carton of cream over the potatoes evenly. Sprinkle grated cheese on the top and in the oven it goes for about 30 minutes.

baked potato with cheese

Leftover bread? What leftover bread!

Tear it up into odd sized, uneven and rustic looking pieces. Put it on a baking tray, drizzle or spray a bit of olive oil and whack it in the oven for 30 minutes or until golden brown and crispy. You now have yummy croutons! Add these to a basic green salad to beef it up a bit or use the crunchy pieces with a leftover dip.



Remember, you still want to have a holiday! So plan ahead, keep it simple and bear these tips in mind, don’t pack the kitchen sink and make the most of the fresh local produce. Find out if there are any food markets nearby – it’s always good fun trying all the samples on offer and you usually end up with some great meal inspiration.


For some delectable dessert recipes check out the links below!

Creamy Chocolate Mousse

Classic Ginger Crunch

Chocolate Cherry Ripe Tart



Alex is another piece of furniture with over 10 years experience at Wyndham. She is an ambitious Millennial marketer that loves keeping up to date with the ever  changing innovative ideas, technology and trends. She loves everything  about holidays  but a few faves are skiing, scuba diving, snorkeling, scootering, tennis  and of course  shopping!


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