Pack smart, snack happy! From quick DIY bites to clever storage hacks, this guide makes sure your road trip is fuelled with flavour and practicality (no hangry passengers allowed). 

Before you pack, remember these 3 tips: 

1. Ditch the take-aways

Skip the drive‑thru and pack your own tasty snacks and meals. It’s not only more budget‑friendly, but let’s be honest – way more delicious! The best part? Homemade treats turn the journey into something special, creating flavour‑filled memories you’ll always connect with your road trip adventures. 

2. Don’t forget to freeze water bottles

Freeze your water bottles before you go! They’ll double up as budget‑friendly ice packs to keep your food perfectly chilled. And once they melt, you’ll have crisp, refreshing water to keep you cool and hydrated for the long road ahead. 

3. Skip messy foods

When it comes to road‑trip snacks, messy food is a no‑go. Does your meal need a knife and fork? Forget about it! Pack neat, spill‑free snacks like cheese, granola bars and crunchy veggie sticks instead. It’s hassle-free and (most importantly) it keeps your car mess-free! 

 

3 Delicious padkos recipes to keep your journey rolling: 

 

Snack superhero: Chocolate and caramel popcorn trail mix

Makes about 8 cups (2L) 

 

Ingredients 

7 cups (1.75L) popped popcorn 
½ box (175g) wheat cereal (we used Jungle Crunchalots Fillows cereal) 
1 cup corn flakes
1 packet (100g) walnuts or peanuts
1 packet (200g) M&M’s 
 

For the caramel 

½ cup (125g) cubed butter 
1 cup (220g) brown sugar 
1/3 cup (80ml) golden syrup 
1 tsp (5ml) bicarbonate of soda 
1 tsp (5ml) vanilla essence
1 tsp (5ml) fine salt   

 

Method  

1. Combine the popcorn, cereal, corn flakes and nuts in a large bowl. Set
2. Melt the butter over medium heat.
3. Add the sugar and syrup, stirring well to combine.
4. Bring mixture to a boil while stirring.
5. Reduce the heat and stir for another 5-8 minutes.
6. Remove from heat and whisk in bicarbonate of soda, vanilla and salt.
7. Pour over popcorn mixture and mix to coat well.
8. Arrange popcorn in a single layer onto greased and lined baking trays.
9. Bake at 180°C for about 15-20 minutes, tossing every 5 minutes.
10. Allow to cool before tossing through M&M’
11. Store the trail mix in an airtight container.  

 

Recipes & styling: Gail Damon
Photographs: Zhann Solomons 

The scrumptious sarmi: Pastrami and cheese loaf with atchar mayo  

Serves 6-8   

 

Ingredients 

¼ cup mango atchar
1 cup mayonnaise
Salt and milled pepper
1 French loaf (2 mini loaves work well too)
Butter, for toasting
1 packet (80g) rocket or butter lettuce
10-12 Cheddar slices
1-2 packets (125g each) sliced pastrami, sliced ham or shaved chicken
6-8 pickles, cut into ribbons 
1 avocado, sliced    

 

Method  

1. Combine atchar and mayo and season. Set
2. Halve the French loaf lengthways, making sure not to cut all the way through and toast in a pan with butter.
3. Spread the mayo mixture onto both halves.  
4. Layer with rocket, cheese, sliced pastrami, pickles and avo.
5. Sandwich closed and serve.

 

Recipes & styling: Gail Damon
Photographs: Zhann Solomons 

 

Padkos pastry: Herby chicken sausage rolls 

Serves 4 

 

Ingredients 

2 chicken breast fillets, sliced
2 carrots, grated
¼ cup fresh parsley, chopped
¼ cup breadcrumbs
1 lemon, zested and juiced
Salt and milled pepper
400g puff pastry
1 egg, beaten
2 Tbsp sesame seeds (optional)
½ cup double cream plain yoghurt
2 Tbsp peri-peri sauce
Coriander, for serving 

 

Method 

1. Preheat oven to 200˚C.
2. Place chicken, carrots, parsley, breadcrumbs, zest, lemon juice and seasoning into a food processor and blitz to combine.
3. Place the pastry on a lightly floured surface and roll out lengthways. Cut into 4 equal rectangles, about 10x15cm.
4. Divide filling into four portions and roll each one into a log. They should be slightly shorter than the length of the pastry rectangles.
5. Place a portion of filling in the centre of each pastry rectangle.
6. Fold one edge of pastry over filling and tuck in. Roll to enclose filling and press down on edges to seal. Repeat with remaining pastry and filling.
7. Halve pastries and score the top.
8. Place on a lined baking sheet, brush with egg and sprinkle with seeds, if using.
9. Bake for 25-30 minutes until golden and cooked through.
10. Mix yoghurt and peri-peri sauce in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt dip and garnish with coriander.

 

Recipe & styling: Sjaan Van Der Ploeg
Photographs: Fresh Living magazine 

Also read: 4 festive canapes for your parties