Australian Caravan Co.

February 2012 Edition 2

ACC Online — Mon, 20 Feb 2012 06:09:39 +0000

We announce the winners of our free Show entry passes, begin the Catch a BBQ Break competition, and provide you with a tasty recipe that can be cooked on the Webers that are now available from All RV Parts and Accessories.

Read the February Edition 2 newsletter

SHOW PASS WINNERS ANNOUNCED

Matt — Mon, 20 Feb 2012 00:47:17 +0000

See if you’ve won 2 free entry passes

Congratulations to all our lucky winners who walked away with 2 free entry passes to the Feb Show.

01. Cheryl Moore
02. Sandy Lockwood
03. Chelsea Humphries
04. Mark McLeod
05. Tracey Russell
06. Mark Williams
07. Brett Coonan
08. Terry Wardle
09. Geoff Armanini
10. Kevin Palmer
11. Julie Batty
12. Pauline Foster
13. Geoff Molloy
14. John Schulz
15. Belinda Reed
16. Ian Scrivener
17. Jeff Wegener
18. William Johnston
19. Helen Davies
20. Monica Redden
21. Joan Rankin
22. Phil Prider
23. Greg McHugh
24. Paul Alberton
25. Tracey Hughes

If you’re on the list and you haven’t made contact with us, please email acc@webedgemarketing.com.au with your address and we’ll post out your tickets ASAP.

BBQ’S IDEALLY SUITED TO YOUR RV LIFESTYLE

Leanne — Mon, 20 Feb 2012 00:47:13 +0000

Weber BBQs now available at ALL RV Parts & Accessories

ACC and ALL RV are proud to announce that the Weber range of BBQs is now available through ALL RV’s Parts and Accessories Melrose Park store, as well as its online store that will be launching soon. You can also check out the Weber models at ALL RV’s stand (G2 Goyder Pavilion) at the 2012 SA Caravan and Camping & Outdoor Adventure Show.

The smaller BBQs such as the Baby Q are loved by RV owners because they are light, versatile, easily stored and cleaned. This makes them ideal for your next RV adventure or to create delicious food at home.

To whet your appetite here’s a recipe that works a treat on a Weber:

Two-Step Pork Chops

Barbecue

The Meat
Pork loin chops, about 15-20mm thick (trimmed of rind and excess fat)

For the Marinade
1/4 cup tomato sauce
2 tablespoons apple juice
2 tablespoons extra-virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoon Tabasco sauce
1 teaspoon chili powder
1/2 teaspoon salt

Method
Place all marinade ingredients into a medium bowl and whisk.
Place the pork chops in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal it tightly.
Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.
Remove the chops from the bag and discard the marinade.
Barbecue the chops for 5 to 7 minutes each side, or until no longer pink in the center.

Enjoy! If you know any other great BBQ recipes, let us know in the comments below. If it’s really good, you might get a mention in an upcoming newsletter!

Win a Weber Baby Q and a Port Neill “Picture Perfect” Holiday

ACC Online — Wed, 15 Feb 2012 05:33:06 +0000

Mmm.. there’s nothing quite like the sizzle
and smell of a barbie in the great Australian outdoors…

What’s even better is enjoying it all with family and friends while staying at a beautiful location like Port Neill Caravan Park.

All this is yours to win…

Major Prize:

Brand new Weber baby Q + 5 nights free powered site stay at Port Neill Caravan Park.

Bonus Prize:

100 winners per month score an unlimited
‘stay one night, get one free’ holiday at Port Neill Caravan Park.*

Enter now, register your Name and Email below:

Terms & Conditions
*To qualify for a bonus prize, winners must book more than one night’s accommodation.
Major Prize drawn Monday 5th March 2012. Bonus Prizes drawn first week of every month; March – December 2012.
Prize Winners will be notified by email.

February 2012

ACC Online — Mon, 06 Feb 2012 01:02:20 +0000

Find out everything you need to know about February’s Caravan & Camping and Outdoor Adventure Show, enter into our free pass competition, and receive early bird specials with All RV Parts & Accessories online store.

Read the February newsletter

WIN COMPLIMENTARY SHOW PASSES

Matt — Thu, 02 Feb 2012 05:35:21 +0000

50 free entry passes up for grabs

It’s that time of year again – to say thanks for being such great supporters, ACC is again giving you the chance to win free entry to the 2012 Caravan & Camping and Outdoor Adventure Show.

Here’s how to enter… Provide the basic contact details for you and your friends, then press the ‘Tell My Friends’ button below. Your friends will then receive a personalised ‘heads-up’ message telling them about the Show and the new ALL RV online store launching soon, and you’ll be instantly entered in the draw.

The more friends you tell, the greater your chance of winning! Each winner will receive 2 passes that will be mailed to a postal address of their choice.

Enter now – give it a go!

[contact-form]

Be sure to use your real email address so we can contact you if you win.
And don’t worry, your email won’t show up on this page.

Hurry, competition closes 5pm February 13th 2012.

GOING TO THE 2012 CARAVAN & CAMPING AND OFF ROAD SHOW?

Matt — Thu, 02 Feb 2012 05:35:17 +0000

All you need to know about this year’s Show

ACC has prepared a simple guide to help you get the most from this year’s event.

Show Details
‘SA Caravan & Camping and Outdoor Adventure Show’
February 22 – 26, 2012
Opening Times: 10am – 6pm daily
Entry Cost: Adults $13, Concessions $10, Children under 15 free when accompanied by an adult.
Parking Facilities: North via Rose Terrace, South via Leader Street
Catering Facilities: Retail Catering Outlets
Entry Gates: Kidman, Stirling Angas, Wayville & Ridley Gate

Find Us at the Show

This year ACC, and now ALL RV Parts and Accessories, will be located in the Goyder Pavilion at the Adelaide Showground. You’ll find Australian Caravan Co at G1 while ALL RV Parts and Accessories will be conveniently situated right next door at G2. Download our Show map here.

Drop in for a cup of coffee, and say G’day!

There will also be facepainting for the kids on the weekend and meet JayJay the bird at the ACC/Jayco stand!

New 2012 Jayco Models

Come to our display at the Show to check out the new 2012 Jayco models!

Your Best RV Deal at this Year’s Show

ACC is offering the Jayco Swift for only $15,990!

The lightweight Jayco Swift Camper Trailer is a compact, value-for-money camper that has been designed with small car owners in mind.

Holidaymakers will enjoy settling down for the night, or a sneaky afternoon nap, in the larger 4’6 front bed, while those with an eye for detail will appreciate the personalised rear mouldings, eye catching graphics and varying tent colours.

The Swift Camper Trailer features a full height sink in a spacious kitchen, with a large 3 way 90 Litre fridge that is perfect for housing all of your holiday meals and snacks.

You will also have the added protection and support of Jayco’s three year Roadside Assistance, 12 month manufacturer’s warranty, and a lifetime warranty on the winch to the original purchaser.

Talk to us at the Show to take advantage of this special offer.

The Van Buyers’ Guide

20 essential questions to save you money and help you choose the right new RV.

Download your copy here

FUEL SAVING SECRETS EXPOSED

Kelly — Wed, 11 Jan 2012 05:38:01 +0000

Weird tips to save you money and protect your engine

RV Life has uncovered some little-known secrets about how the fuel system works that we think you ought to know. These tips and tricks from some experienced travellers could save you a lot of money in the long run.

#1: Only fill up your vehicle in the early morning when the ground temperature is still cold.

All service stations have their storage tanks buried below ground. If the ground is colder, the fuel becomes denser. As the day gets warmer the petrol or diesel expands, so if you buy in the afternoon or in the evening you will get slightly less fuel per litre. A change in temperature of just one degree is a big deal for oil companies. Unfortunately for you the customer, service stations don’t have temperature compensation at the pumps.

#2: Fill up when your tank is half full.

Fuel evaporates straight from your tank faster than you can imagine. The more petrol or diesel in your tank, the less air remains to speed up the evaporation process. Especially during hot weather, keeping your tank over half full will save you losing a lot of money to evaporation.

#3: Don’t fill up when there’s a fuel tanker pumping into storage tanks.

Often the dirt and sediment that settles on the bottom of the storage tanks are being stirred up as the fuel is delivered. If you fill up while the tanker is pumping, there’s a chance that these residues will end up in your fuel tank where they can damage your engine. Move on to another refuelling stop, or if you’re in a remote location, wait a while, maybe have a meal or a cup of coffee rather than risk getting rubbish in your tank.

Know any other fuel saving tips? Let everyone know in the comments section below!

January 2012

ACC Online — Wed, 11 Jan 2012 03:16:35 +0000

This month we share some fuel saving tips, announce Jayco’s Run Out Sale and welcome Port Hughes, the latest RV Life Club partner and shakedown trip destination.

Read the January newsletter

IMPRESS THE RELLIES THIS CHRISTMAS

Matt — Wed, 07 Dec 2011 10:37:05 +0000

With these delicious BBQ recipes

We love a good BBQ at Christmas. If you do too, RV Life Magazine has a special treat for you with some amazing recipes.

A word of warning – use these recipes at your own risk because once the family’s tasted these, Christmas lunch will be at your place every year!

RUM AND COKE RIBS

Have plenty of napkins on hand for sticky fingers!!! Oh and extra rum and coke for the chef…
Serves 2 to 4

Ingredients
2 racks of American style pork ribs

Marinade
1 cup of rum (Bundy rum is best)
2 cans Coca-Cola
300 ml tomato sauce
Tabasco sauce a good dash or two
2 cloves of garlic
4 tbls hoisin sauce

Method
Mix all the marinade ingredients in a bowl then place ribs in baking dish and cover with marinade, cover with foil and refrigerate over night.
The next day cover with foil and bake in oven at 160C (or on a BBQ with a hood) for 1 and 1/2 hours, turning ribs over once during the cooking.
Remove ribs from marinade and place on hot a bbq grill for five minutes on each side to get a charred and caramelised flavor.
Meanwhile reduce the marinade a little and pour over the caramelised ribs.
Enjoy!

THE PERFECT STEAK SANDWICH

This steak sandwich beats any hamburger.
Serves 4

Ingredients

Steak Sandwich
3 tablespoons Olive Oil
1 cup finely sliced Onion
2 tablespoons Balsamic vinegar
sea salt
freshly ground Black pepper
4 Slices thin Sirloins or fillet steak, trimmed of fat
8 Slices thick bread
1 bunch Rocket washed and dried
4 ripe Tomatoes sliced

Garlic Sauce
2 egg yolks
1 tablespoon Balsamic vinegar
2 Garlic Cloves crushed
sea salt
freshly ground Black pepper
1 cup canola oil or other mild oil

Method

Steak Sandwich
Heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the onion and cook for 10 minutes, stirring frequently, until golden.
Add vinegar, salt and pepper and cook for a minute longer until caramelised.
Remove onion from the pan and set aside.
Using the same pan, heat the remaining olive oil over high heat.
Add steak to the pan and sprinkle with salt and pepper.
Cook for 1 minute, turn and cook the other side for a further minute.
Spread the bread with garlic sauce (recipe below).
Place rocket on 4 of the slices and top with tomatoes.
Place onions on top of tomato, followed by the steak.
Top with a second slice of bread.

Garlic Sauce
Place egg yolks, vinegar, garlic, salt and pepper in a bowl (or a food processor) and whisk until combined.
Add the oil drop by drop, whisking constantly.
When the sauce starts to thicken, add the oil in a steady stream until the oil is fully incorporated.
If the sauce is too thick, thin with a tablespoon of warm water.
Alternatively you can mix 3/4 cup of store bought mayonnaise with the balsamic vinegar, garlic, salt and pepper and stir until combined.

SECRET GARLIC PRAWNS

This is an easy marinade for prawns, delicious and succulent cooked on the barbecue. The secret is the citrus twist!
Serves 6

Ingredients
125ml (1/2 cup) olive oil
1 tablespoon Dijon mustard
3 cloves garlic, crushed
Juice of 1 lemon
Juice of 1 orange
1 teaspoon dried basil, or to taste
2 tablespoons white wine (optional)
30 uncooked (raw) tiger or king prawns, peeled and deveined

Method
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let it marinate for 1 hour.
Heat barbecue to high heat.
Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once, until they turn pink.

BBQ CHICKEN BREAST WITH ZUCCHINI SAUCE

This chicken is perfect for special occasions like Christmas when you want to impress with that little something extra.
Serves 2

Ingredients
2 chicken breast fillets skin off
3 large Zucchinis sliced 1/2cm thick
4 Cloves Garlic roughly chopped
Extra Virgin Olive Oil
Sea salt
freshly Ground black Pepper
300 ml Water or chicken stock
50 g softened Butter

Method
Heat plenty of extra virgin olive oil in a large frying pan.
Add the garlic and sea salt and fry a couple of minutes.
Add the zucchini and a touch more salt and continue frying, stirring continuously to get the zucchinis moving.
Add the water or stock and allow to simmer 2 or 3 minutes, until the zucchini is well softened.
Remove half the zucchini from the pan and blend roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and char grill a couple of minutes each side to produce a criss-cross effect. Be sure to add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
To serve, spoon the zucchini sauce onto plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

Like these recipes or know any other great ones? Let us know in the comments below!