In this part of my Australia grad trip diaries, it’s basically a “stocking up food to survive” day in our Juicy Cribs campervan. We started the morning super early with errands (PCR test queue, bank/phone stuff), then did a random pit stop that turned into the best hidden gem: the Prahran Market. I’m not even kidding—this place had everything from organic meat and cheese to eggs, fish, wine, coffee… and I went full grocery mode because van life = you need a proper food system or you’ll suffer. I do a mini haul of what we picked up (three cheeses for $10, giant Aussie avocados, a super cute “Gold Nugget” orange, ricotta brownie), plus fridge stuff like smoked salmon and these insane parma ham–stuffed olives. Then we head to a free campground (Two Hills) and attempt our first proper camp dinner—Zach’s cooking marbled steak with butter/garlic/rosemary while I assemble my favourite thing ever: sandwiches/wraps with kale and all the good fillings. It’s cold, messy, and kind of chaotic, but the big takeaway is: cooking on the road saves money, keeps you fed, and honestly makes campervan life feel so wholesome.