Caravan Journal

Pour a brew and catch up on Caravan’s news from our big achievements and proud partnerships to must-try recipes and restaurant news.

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Caravan Recipe: Smashed cucumbers, sichuan chilli oil, sesame-soy dressing
FOOD
by Charlotte Humphries |

Caravan Recipe: Smashed cucumbers, sichuan chil...

New Zealand has a thriving Chinese community. Many of the first travellers arrived in the country in the 1860s during the gold rush that occurred in the south of the...

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Caravan Recipe: Red quinoa and buckwheat grain bowl, sweet potato, broccoli, peanuts and miso-sesame dressing
FOOD
by Charlotte Humphries |

Caravan Recipe: Red quinoa and buckwheat grain ...

Full of slow-release energy goodness and packed with flavour, this Caravan classic (not currently on our menus) is perfect for a January reset.The quinoa forms the base of the salad,...

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Caravan Recipe: Avocado with chilli flakes and lemon on granary toast
FOOD
by Charlotte Humphries |

Caravan Recipe: Avocado with chilli flakes and ...

This exact recipe was on our very first breakfast and all-day brunch menus, and it's never left due to its popularity as a simple, nutritional, full-of-flavour basic.It is perhaps the...

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A Guide to Plant-based Dining at Caravan
FOOD
by Charlotte Humphries |

A Guide to Plant-based Dining at Caravan

The very best of Caravan’s plant-based dishes. This guide pulls together the very best of our plant-based and vegan dishes from the all-day menu: the plates our regulars come back...

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SPRING CLAMS WITH GARLIC, CHILLI, PARSLEY AND LEMON
FOOD
by Benjamin Shelton |

SPRING CLAMS WITH GARLIC, CHILLI, PARSLEY AND L...

There are a few things you should know before you cook clams. Clams should be tightly closed, and they should smell of the ocean or seaweed, rather than smelling strongly...

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