Planning the Perfect Picnic

Organising Tips and Recipe Ideas

Have you ever had ‘picnic envy’? – you know, when you turn up to your outdoor adventure with a humble swag of food and suddenly feel outdone in the picnic stakes when you spy a nearby family with a relaxed yet enviable set up. Picnicking, much like camping is better when you’re completely prepared. There are a few essentials, which will ensure your picnic is perfect everytime!

Be prepared for fun in the sun!

Make it perfect with a simple menu (suggestion below) and the “right things” packed. Here are a few tips to having a well-prepared and relaxing day:

Keep reading for these recipes we found – If you’re pressed for time, they are easy to make the day before you head out in search of the perfect picnic spot and will make for a pretty tasty way to spend a relaxing afternoon!

  • Cannellini Bean and Lemon Salad
  • Avocado and Vegetable Rice Paper Rolls
  • Prosciutto & Zucchini Pies with Feta
  • Banana Yoghurt Muffins

Don’t forget to pack some delicious cheeses, crackers, fresh fruit and drinks too…

But first, the essential ingredients for a well organised picnic:

  • Invest in a picnic basket or backpack

    Whether you’re picnicking with 2, 4 or a more a quality picnic basket, bag or backpack is essential. Our baskets and bags are equipped with all the basics including plates, mugs, cutlery, a breadboard, plastic wine glasses, cheese knife, napkins and salt/pepper shakers and what’s more, many of the Howards picnic bags and backpacks are insulated so your drinks and chilled food will stay cool.

  • Pack a picnic blanket

    Many picnic spots will have tables and chairs available but they’re often a hot ticket item and unless you stake your claim on a spot early in the day you run the risk of missing out. Take a picnic blanket. Our foam filled blankets with waterproof backing are machine washable and seriously comfortable. Don’t get caught out (and besides, a picnic feels more authentic when you’re sitting on a rug at the base of a shady tree anyway!)

    This Monochrome Striped Insulated Picnic Blanket is so versatile. Designed with an insulated and waterproof material, this Picnic Blanket will keep you comfortable. Simply unzip and roll out the Picnic Blanket and then when finished roll it up and zip it up. Other features include a comfy hold adjustable strap, a sturdy construct and an easy to use zipper. When folded, the picnic blanket can be used as a cushion!

  • Take an outdoor wine glass holder

    Whether your picnic is at the beach or in a park if you head off without a set of wine glass holders you’re fairly likely to lose a drink or two! Uneven ground is a trap for young picnickers and these nifty holders will end the frustration of spilled drinks and juggling glasses. Made from 100% recycled polycarbonate, our wine glass holders come in a set of four spikes in four different colours and really are the sign of a picnicking pro…

    The Set of 4 Drink Pegs,  or Set of 2 Wine Glass Holders are perfect for the beach!

  • Get non-stick savvy at the BBQ

    Sharing a public BBQ can be a messy affair. Enter the Non Stick Heavy Duty BBQ and Oven Liner. As the name suggests they’re non-stick and alleviate the need to cook with oil but what’s more, they’re easy to clean, reusable and can be cut down to size. They’ve revolutionized BBQ cooking and can be used at home in the oven or on your BBQ for fat-free, healthy cooking!


  • Use a lightweight carry basket

    Carry your sunscreen, hats and other picnic essentials in a lightweight Cesto Basket. With two easy carry handles, these baskets are durable, lightweight and available in three great summer colours. Incredibly versatile, when your picnic is over these baskets can accompany you and your family to the beach, shops, and swimming lessons – you name it!

    cesto basket

With these picnic essentials you’ll be ready-for-anything! Now… here are some interesting recipes we found that are “make ahead” and easy. Enjoy!

Cannellini and Lemon Salad

Cannellini Bean and Lemon Salad

Prep Time:      10mins
Source:              Super Food Ideas – May 2010, Page 73, Recipe by Claire Brookman


  • 2 x 400g cans cannellini beans, drained, rinsed
  • 400g can chickpeas, drained, rinsed
  • 400g can lentils, drained, rinsed
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives


  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 small garlic clove, crushed
  • Combine beans, chickpeas, lentils, parsley and chives in a bowl.
  • Make dressing Place lemon rind, lemon juice, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Toss dressing through salad. Serve.
Avocado Rice Paper Rolls

Avocado & Vegetable Rice Paper Rolls

Prep Time:        30mins
Source:              Super Food Ideas – November 2009, Page 71, Recipe by Donna Boyle


  • 8 small rice-paper wrappers
  • 1/2 cup shredded iceberg lettuce
  • 3/4 cup (50g) bean sprouts, trimmed
  • 1 small carrot, peeled, grated
  • 1 medium Lebanese cucumber, peeled, cut into ribbons (see note)
  • 1 medium avocado, peeled, cut into strips
  • Sweet chilli sauce, to serve


  • Pour warm water into a heatproof bowl until half full.
  • Dip 1 rice paper wrapper in water for 20 to 30 seconds or until soft enough to roll without splitting.
  • Place one-eighth of lettuce along 1 edge of 1 wrapper.
  • Top with one-eighth each of bean sprouts, carrot, cucumber and avocado.
  • Fold in ends. Roll up firmly to enclose filling.
  • Cover with a damp tea towel to prevent roll drying out.
  • Repeat with remaining wrappers, lettuce, bean sprouts, carrot, cucumber and avocado.
  • Serve with sweet chilli sauce.
Prosciutto Pies with Feta

Prosciutto & Zucchini Pies with Feta

Prep Time:         20mins
Cook Time:        30mins
Source:              Australian Good Taste – February 2010, Page 7, Recipe by Michelle Southan


  • Olive oil spray
  • 24 thin slices prosciutto
  • 12 eggs
  • 2 tablespoons chopped fresh chives
  • 2 small zucchini, trimmed, thinly sliced diagonally
  • 24 cherry tomatoes, halved
  • 200g full cream fetta, crumbled
  • Fresh basil leaves, to serve


  • Preheat oven to 180°C.
  • Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.
  • Whisk the eggs in a large jug. Stir in the chives and season with pepper.
  • Divide the egg mixture among the prepared pans.
  • Top with zucchini and tomato.
  • Bake for 25-30 minutes or until the egg is just set.
  • Set aside for 10 minutes to cool slightly.
  • Run a sharp knife around the inside edge of each pan to remove the pies.
  • Top with feta and basil leaves.
Banana Muffins

Banana Yoghurt Muffins

Prep Time:        15mins
Cook Time:       25mins
Source:              Super Food Ideas – February 2007, Page 38, Recipe by Nancy Duran


  • 1¾ cups self-raising flour
  • ½ cup caster sugar
  • 1-cup natural yoghurt
  • 1 egg
  • 2/3-cup vegetable oil
  • 2 large bananas, mashed


  • Preheat oven to 180°C.
  • Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
  • Sift flour and sugar into a bowl.
  • Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl.
  • Gradually add dry ingredients, stirring until just combined.
  • Spoon mixture into muffin holes.
  • Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
  • Stand muffins in pan for 5 minutes.
  • Turn onto a wire rack to cool completely.
  • Serve warm or cold.

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© Copyright Howards Storage World, 2017.

Updated November 2017.