21 minute read
READY TO GO
This Jayco campervan is practical, well built and a joy to drive, writes Bill Savidan
The cab seats rotate to form a dinette
Currently Jayco have three di erent campervans in their JRV range. All have similar layouts, the smallest being the RM 19-1 – based on a Renault Master, and the biggest an MS 22-2, based on a Mercedes Benz. In the middle is the vehicle being reviewed, the FD 19-1, which is based on a Fiat Ducato. It has a permanent bed across the back and a fourseat dinette at the front. e RM 19-1 and the MS22-2 have club lounges that convert to a double bed at the back, and no forward dinette. All models have a central kitchen, with the washroom opposite. Both layouts are popular and illustrate the point that no matter how big or small, humble or opulent a motorhome may be, they all require compromises on the part of the buyer.
DINING
Both cab seats rotate to face the dinette table so that four can dine together. e forward-facing seats are a good t for youngsters, but a bit of a squeeze for two adults at the same time. ree adults dining at once would be easier, but either way there’s room for four pairs of knees under the table. Note that the cab seats and the dinette seats have seatbelts, even though there are only two beds available.
Alongside the table is an opening double-glazed window which includes a blind/insect screen.
Surprisingly generous as it is, the kitchen bench also has bench extensions at both ends
A very comfortable bed for those under six feet tall
The hose supplies water to the shower handpiece, on the rail to the left
e table detaches for stowing when the vehicle is underway. ere is a step down from the cab to the rest of the interior, although I hardly noticed it in the halfday I spent conducting the review.
Above the table, where it’s easily seen and easy to get at, is the ‘instrument control centre’ cabinet, home for the J-Hub Tablet, Furrion 3300 entertainment centre (CD/ USB/Bluetooth) and the switchboard for the house battery, water pump and hot water system.
KITCHEN
Planning, ingenuity and patience are necessary ingredients in any cookbook for this kitchen. Many of what are regarded as essential everyday appliances are present, but some are not. I can live without a dishwasher, and compensate for the lack of a co ee machine, but not having an oven requires adjustment.
However, what is available is presented very nicely. e 1500mm-long bench is a handy size, with 600mm of clear worktop beside the Dometic twin hobs and circular sink bowl. Bench top extensions
At 4 metres long, the awning protects almost the entire length of the van
are available at both ends. A worthwhile re nement is the ltered freshwater tap alongside the regular tap. e lter is in the cupboard below, where it’s easy to replace.
Below the bench is a Vitrifrigo 2-way (12V/230V) 85L compressor style fridge/ freezer. It sits alongside three drawers and two cupboards, one of them very narrow but suitable for a tea towel rail. A cabinet above the hobs houses a microwave and extractor fan. ere is no window behind the bench, but the sliding door with its own opening window is just next door, and there is a clear acrylic hatch above. Add in the other three opening windows, one each end of the bed and one beside the dinette, and you have a variety of ventilation options. All the windows are double glazed, and those that open have blinds and insect screens.
BEDROOM
A permanent xture, the rear bed is a good width (1500mm), but at 1800mm long it won’t suit those who are over six feet tall. e mattress construction – foam top over a substantial spring system – is exceptionally comfortable.
Main access to the storage space below the bed is outside through the rear doors. At the foot of the bed, beside the single overhead locker, is the primary prewired TV mounting point. INTERNAL STORAGE
ere are three overhead lockers, all above the double bed and all suitable for storing clothes and personal items. e kitchen has storage in the fridge, the cupboards and drawers below the bench top, plus a small shelf above the microwave. It’s not a lot of space for storing the supermarket shopping so would require careful management.
In the cabinet above the dinette is a small cubby for odds and ends, and above the cab a large shelf will prove handy for storing items used when underway, like cameras, tablets and jackets. ere is more storage space under and behind the forward-facing dinette seats. Overall the storage is adequate considering the size of the base unit.
BATHROOM
Not a lot to be said really. Moulded from acrylic sheet, the washroom unit contains a etford swivel bowl electric ush toilet on a small plinth, which keeps it clear of the separate shower tray. A corner handbasin has its own tap separate from the shower.
In the ceiling is a downlight and a ventilation hatch. at’s it. No medicine cabinet or vanity unit. And in the scheme of things, it does the job. HEATING
Eberspacher diesel heaters are a standard feature of the FD 19-1’s NZ speci cation. A house air-conditioning unit is an optional extra. Hot water is courtesy of a Truma 14L LPG/230V cylinder.
EXTERIOR
Towards the rear of the driver’s side is the Truma hot water system exhaust and a lockable freshwater inlet, the 230V inwards and outwards plugs, and a toilet cassette hatch. All are positioned around the rear wheel arch.
Up front is the house radio aerial. Above the rear doors is a prominent stop light xture that unobtrusively houses a rear-view camera. ese rear doors open in the usual way, but because the rear bed is permanently xed, they do not provide access to the interior.
Rear wheel mud aps are part of the standard kit. Kerbside, the sliding door provides excellent access to the interior. Considering its size and weight it is surprisingly easy to operate, and it latches securely in both the open and shut positions.
A separate interior handle releases the door from its open position. Up above, the 4-metre Fiamma awning provides kerbside protection from sun and rain,
Under the bed isa locker ideal for outdoor furniture
just in front of the sliding door to the rear corner. An annexe light is mounted above the window, aft of the sliding door’s open position. Below is the hatch to a sealed compartment for a 4kg LPG bottle.
Fitting the optional black alloy wheels gives the FD-19 an edgy look, and painting the front bumper white to match the cab greatly improves the van’s appearance. It’s a good-looking unit.
CHASSIS
By tting the ZF 9-speed automatic gearbox, Fiat have given the Ducato a new lease of life. e 110Kw/160HP 2.3L turbo-diesel motor moves o the mark in a most willing fashion, and it’s a joy to drive on both the motorway and on urban streets. Note, it does use AdBlue to achieve the current Euro 6d rating.
Standard cab features include a reversing camera with the monitor built into the dashboard, and window curtains.
FREEDOM CAMPING
House power comes from a 160W solar panel, stored in a 100a/hr house battery and managed by Jayco’s J35C power management system. TV viewing is internet streamed through a Sphere router/receiver (you will need a SIM card and a data plan). e water tanks (fresh 90L and grey 80L) should last ve days, and more if used sparingly. With just a 4kg bottle, it would be wise to keep a regular eye on the LPG usage.
PROS
• The front lounge concept is well executed • The bed is very comfortable • The 9-speed automatic gearbox brings out the best in the Ducato
CONS
• A small cabinet over the toilet would be a good idea
Being narrower and lower than usual, the FD 19-1 can go where others cannot
FLOORPLAN: JAYCO FD 19-1
SUMMARY
e campervan concept has been well executed in Jayco’s presentation of the FD 19-1. It’s a cohesive, stylish cabinetry/ decor package that is practical to use – reinforced by good workmanship and attention to detail. And to cater to a broad range of tastes, Jayco o er alternative standard decor packages and optional upgrades.
SPECIFICATIONS Find out more at jaycoauckland.co.nz
Make & model
Chassis
Engine Berths
Length/width/height
Water: Fresh/grey GVM
Tare
Payload Price as reviewed Jayco FD 19-1 Fiat Ducato
2.3L diesel Euro 6d 110Kw/160HP
2
6370mm/2150mm inc awning/plus mirrors/ 2740mm
90L/80L
4005kg
3080kg 925kg $129,000
EAT WELL FOR LESS
Michael Van de Elzen and Ganesh Raj share some delicious recipes from their newly released cookbook, Eat Well for Less
DUTCH PEA & PORK HOCK CHOWDER WITH SMOKED CHEDDAR TOASTS
SERVES 6 “I’m bringing out my Dutch roots here! My mum used to make this soup for us when I was a little boy, and it was just the best thing. Her Dutch pea and ham soup was so thick that you could stand your soup spoon up in it! Amazing. This has to be one of the most affordable winter dinners you could put on the table, and it’s packed with flavour.” – Michael
CHOWDER 1 smoked pork hock (300g approx.) 2 carrots, peeled and quartered 2 onions, peeled and quartered 2 bay leaves 2 litres vegetable stock 3 cups split green lentils SMOKED CHEDDAR TOAST 4 tbsp Dijon mustard 8 slices ciabatta or other crusty bread 1 cup grated smoked Cheddar
Place all the chowder ingredients in a large pot with a lid, or a slow cooker.
Bring the pot to the boil, reduce the heat, cover and simmer for 1½ hours. If using a slow cooker, set it on high until it starts to bubble, then turn to low to keep it simmering.
Remove the hock and set aside. In batches, place the rest of the soup in a blender or food processor and blitz until smooth.
Pick the meat from the ham hock, shred it roughly and add it to the soup.
For the smoked cheese toast, preheat the oven grill. Spread Dijon mustard over ciabatta slices, then top with grated smoked cheese. Place under the hot grill until cheese is golden and bubbling. Serve straight away with bowls of chowder.
LIME & COCONUT GRILLED CHICKEN WITH SUPER CHOP SUEY
SERVES 4 “I’ve kept everything that’s quintessential about this Pacific staple – but I’ve replaced the usually high sodium levels with a variety of sauces that keep the flavour up and the salt down. This one is great for a picnic; a cold dish on a hot day.” – Ganesh
8 skinless, boneless chicken thighs vegetable oil 1 cup coconut milk 2 tbsp garlic powder 1 cup soy sauce 4 tbsp white vinegar 300g vermicelli noodles 1 onion, chopped 4 cloves garlic, minced 2 cups frozen mixed veg 2 cups chopped Asian greens salt ½ tsp white pepper 4 tbsp oyster sauce 1 tsp sesame oil 2 tbsp Chinese cooking wine 2 tsp cornflour 1 cup water ½ cup chopped spring onion 1–2 limes, sliced
Place chicken in a bowl and add a little oil along with coconut milk, garlic powder, ½ cup soy sauce and white vinegar. Leave to marinate for at least for 30 minutes, while you prepare the vegetables.
Get a grill hot! Grill the chicken, turning often, and get it to the point where it has just slightly burnt edges and is cooked through. Remove and set aside, covered, to rest.
Rehydrate the vermicelli noodles in boiling water for 5 minutes. Drain into a colander and set it in a bowl of roomtemperature water to rest.
Heat a little oil in a frying pan over a medium heat. Add onion and garlic and fry, stirring regularly, till they go golden brown. Add mixed veg and Asian greens, season with a pinch of salt and the white pepper, and fry for 2 minutes over a high heat. Remove from the heat and set aside.
In a medium-sized pot, heat 1 teaspoon oil over a medium heat. Add the rest of the soy sauce, oyster sauce, sesame oil and Chinese cooking wine. Simmer for 3 minutes.
Add vermicelli noodles to the sauce and mix well. Now add cooked vegetables to the sauce and mix well again. Add water if the sauce is too thick; you want a little gravy.
Dissolve the cornflour in 2 tablespooons of the water and add it to the mix. It will thicken the sauce. Check the seasoning again. If it needs a little more salt, add it.
Garnish the noodles with spring onion and serve with the chicken alongside and garnished with slices of lime.
PUMPKIN CUPCAKES
MAKES 8 REGULAR-SIZED CUPCAKES “Pumpkin in cupcakes . . . what?! But trust me, if you like carrot cake then you will love these. They are moist and full of flavour. If you don’t tell the kids, they won’t even know about the vegetables they have just eaten. It’s win–win!” – Michael
1 tsp baking powder ¾ cup standard flour 1 tsp ground cinnamon 1 tsp baking soda ½ cup raw sugar 2 eggs ½ cup vegetable oil 2 cups grated pumpkin ½ cup chopped walnuts or hazelnuts 2 tbsp raisins 2 tbsp pumpkin seeds for decoration ICING juice of 1 lemon 1 tbsp butter, softened 100g cream cheese, softened 2 tbsp icing sugar
Preheat oven to 190°C.
Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined. Add grated pumpkin, nuts and raisins and fold in.
Divide mixture evenly between lightly greased cupcake moulds or muffin tins. Bake for 20–25 minutes. Allow to cool in tin for 5 minutes, then turn out onto a wire rack to cool completely before icing.
For the icing, beat together lemon juice, butter and cream cheese. Add icing sugar and continue to beat until smooth. Ice tops of cooled cupcakes and decorate with pumpkin seeds.
Eat Well for Less New Zealand by
Michael Van de Elzen and Ganesh Raj is available from good bookstores now. Published by Random House NZ. RRP $35.
• You may also like to leave a couple of moisture absorbers such as Damp Rid throughout the RV. • Remove any valuables such as TVs and appliances. • Wash down the exterior and note any damage that might need addressing soon. • Clean and dry the awning. • Turn o all LPG appliances. Ensure the LPG tanks are turned o , disconnected and stored safely either outdoors, or in an area that is well ventilated and away from any heat sources. • Ideally, leave vents uncovered so that air can circulate. • If possible, park your RV o the road and away from trees that may drop branches or debris. • If your motorhome is stored outside, you may want to invest in a good-quality cover to protect it against wind, rain and frost. e cover should be in a breathable, UVstabilised fabric, with built-in vents and a heavy-duty fastening system. • Consider using a towball lock or similar security device for caravans. ■
It’s a good idea to check and clean any fi lters
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