ECC Podcast Episode 13 - The Correct Tow Ball Weight - Milenco Door Blind - Karaage Squid - Second Valley Caravan Park

ECC Podcast

On Episode 13 of the Everything Caravan & Camping -ECC Podcast, we talk about tow ball weights and the importance of how you load your caravan, Milenco door blinds for added privacy and insulation, and master chef Harry Fisher delivers the perfect karaage squid recipe.

Mobile Caravan Weighing Dave Lewis drops in to talk ball weights and how packing your caravan the right way can help with the weight over your tow ball and reduce the risk of your van swaying as you adventure on your holidays.

Charlie Graham drops in to talk about Milenco Door Blinds, and how they can add privacy and increase insulation in your van.

Caravan Park Confessions with Jason Filippini, provides a funny story that is not for kids.

A park manager doing his routine daily inspections stumbles across a group of people in the disabled toilet having a good time. You will have to tune in for this funny tale.

Host Scott Hillier catches up with podcast listener and caravanner Andrew from Ipswich, who like many caravanners started out in tents and has progressed up to caravans.

Andrew has been caravanning for many years now, and thoroughly recommends the podcast weight and towing segments to educate new caravanners.

He is currently travelling the country in his Scout X Stoney Creek hybrid.

One of his favourite trips has been in his Isuzu MUX and caravan to Double Island with his wife and no kids.

He provides some handy tips about tackling beach driving with your caravan in tow, and some tips on packing the van, and talks about his love of the caravan community.

This week we discover a South Australian beauty – ECCParks Second Valley Caravan Park on the coastline, with the beach named one of Australia’s top ten beaches.

Second Valley Caravan Park is often used as a stopover before caravanners head to Kangaroo Island. The park operators, Brett and Joanne also run a shop where you can grab your ferry tickets.

The park features ample room for campers, caravanners, with numerous powered and unpowered sites and cabins to choose from.

Harry Fisher of Fire To Fork provides you with an easy to cook recipe – karaage squid.

You chop up squid tentacles, put them in a bowl of soy sauce with two cloves of garlic, ginger, and leave it in the fridge for a minimum 10 minutes but can do overnight. When you pull them out use a bit of corn flower to toss them, and then shallow fry.

Put them on a bed of rice, some cucumber, mayo and you have the prefect meal.

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