Snow place like home – Christmas in a VW California

Snow place like home – Christmas in a VW California

According to a survey carried out by Bassetts Vitamins, families are spending less and less time together – with 43% struggling to find time to eat as one – all of which means Christmas dinner may be one of the only occasions where everyone sits around the same table.

Of course, this was pre-pandemic, before working from home was at the same level it is now — but with our heads stuck in zoom calls and computers, it doesn’t mean the same does not apply.

So, we’ve revisited this article again to encourage families to spend quality time this Christmas, to remind of us the year when Volkswagen Commercial Vehicles challenged chef and founder of the 5 O’Clock Apron blog, Claire Thomson, to go off-grid in the New Forest with her family to create a festive feast in a Volkswagen California Ocean Campervan.

Kate Thompson, mother of two and Head of Press and Public Relations, of Volkswagen Commercial Vehicles, said: “While for many the Christmas meal is daunting enough in a fully equipped kitchen at home, Claire proved the iconic campervan is all you need to cook up a delicious three course meal.”

Claire and her husband – former Michelin starred chef, Matt Williamson – made use of the two gas hobs, fridge, and running tap that all come as standard in the California Ocean. The couple also propped up the preparation table and rotated the two front seats to create a spacious kitchen area in which to prepare their festive feast.

Claire created the original recipes to ensure they included all the essentials so her family weren’t missing out on the true Christmas experience. For a starter, Claire cooked pan fried scallops with hazelnut butter and spinach.

This was followed by a main course of turkey saltimbocca, served with sautéed potatoes, chestnuts and sprouts and dressed with spiced pickled pears. For the final touch, they had Christmas pudding fried with Marsala butter for dessert.

Claire Thomson, commented: “We have stayed in a Volkswagen California before and absolutely loved it. The kids like sleeping ‘upstairs’, in the top bunk and it genuinely has everything you need to create any meal – even a Christmas dinner. The hobs, fridge and sink make everything really simple, leaving you free to enjoy the time away with your family.”

 

Blogger Claire Thomson and family; cooking up a Christmas Feast in a Volkswagen California Ocean campervan 

 

Click here for the full festive recipe

Starter

Scallops with Hazelnut Butter and Spinach

Ingredients – Serves 4

12x large scallops
Salt and freshly ground black pepper to taste
1 tsp. picked fresh thyme leaves
30g skinned hazelnuts, roughly chopped 40g butter
Finely grated zest and juice of 1⁄2 lemon
100g washed baby spinach
Vegetable oil to cook

Method

  1. Heat a large frying pan over a high temperature and add about 1 tbsp. of oil. Season the scallops well with salt and pepper and carefully place in the hot pan
  2. Cook for 1 – 2 minutes until nicely seared on one side and then turn the scallops over. Add the butter and the thyme leaves and cook for further 1 – 2 minutes, carefully spooning the foaming butter over the scallops as they cook
  3. Add the spinach to the pan along with the hazelnuts and lemon zest
  4. Remove from the heat and serve immediately together with all the pan juices


Main Course

Turkey Saltimbocca

Ingredients – Serves 4

4x 150g turkey escalopes
8x slices of prosciutto (Parma ham would be preferred)
8x sage leaves
200ml dry Marsala wine (optional)
2 tbsp. plain flour
2 tbsp. olive oil
3 tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
2x cloves garlic, peeled and slightly flattened with the side of a knife

Method

  1. Flatten the turkey escalope out between cling film (or greaseproof paper) to about 1⁄2 cm, using a meat mallet or a rolling pin. Cut each piece into two and place a sage leaf on each, together with a good grind of pepper. Wrap each piece of turkey in a prosciutto slice and dust lightly in flour.
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and allow it to just begin to sizzle. Add the meat and cook for about 2 minutes on each side until crisp, golden and cooked through. Remove and keep warm on a serving dish.
  3. Add the Marsala to the pan and bubble it over a high heat until thickened and reduced by half. Taste for seasoning, remove the garlic and serve with the sauce poured over the meat.
Devils on Horseback

Ingredients – Serves 4

12x dried prunes
6x rashers of streaky bacon

Method

  1. Wrap 2 prunes together in a length of bacon.
  2. Fry the bacon wrapped prunes in a pan with a spot of vegetable oil over a moderate heat seam side down to begin with. Fry for about 2 – 3 minutes, turning the parcels until the bacon is crisp all over.
  3. Remove from the pan and keep somewhere warm.
Sautéed Potatoes with Chestnuts & Brussels Sprouts

Ingredients – Serves 4

500g small new potatoes, skin on
1x small onion, finely chopped
10 – 15 brussels sprouts, thinly sliced or shaved Salt and freshly ground black pepper
10x approx. cooked and peeled chestnuts, grated 30g butter
2 tbsp. vegetable oil

Method

  1. Boil the potatoes in well-salted water for about 10 minutes until tender. Drain and cool on a large serving plate. When cool enough to handle, slice into 1cm coins.
  2. Fry the finely chopped onion in the vegetable oil over a moderate heat for about 5 minutes until soft and golden.
  3. Add the potatoes, turn up the heat and fry over a high temperature for about 8 – 10 minutes, at least until the potatoes begin to brown and crisp in places.
  4. Add the butter and brussels sprouts and cook for 1 – 2 minutes more just to soften the sprouts. Season with salt and pepper as necessary and sprinkle the chestnuts over to serve.

Spiced Pickled Pears

 

Ingredients – Makes 1 large jar

8x ripe pears, peeled, halved and cored
600ml white wine vinegar
300g caster sugar
A couple of thin slices of lemon
1x whole cinnamon quill
1x thick slice of fresh ginger
1x fresh bay leaf
1⁄2 tsp allspice berries
1⁄2 tsp black peppercorns
1 large glass jar – washed in warm water and heated in a moderately hot oven for about 5 minutes to sterilise.

Method

  1. Combine all ingredients (except the pears) with the spices in a pan (big enough to put the pears into) and simmer until the sugar has just dissolved.
  2. Put the pears into the pan and simmer for about 15 – 20 minutes until completely tender and slightly translucent.
  3. Layer the pears in the sterilised jar and pour over the hot vinegar mix including all the spices.
  4. Leave to mature for at least a week before eating.
  5. Stored well, these pears will keep for several months.


Dessert

Fried Christmas Pudding with Marsala Butter

Ingredients – Serves 4

60g butter
40g icing sugar
2 tbsp Marsala wine or use sweet sherry
400g approx. Christmas pudding, cut into 1cm slices Crème fraiche or thick double cream to serve

Method

  1. Cream the butter and icing sugar together until completely combined. Beat in the marsala, then place in the fridge for at least 30 minutes to set (do this ahead of time)
  2. Melt the masala butter in a large non-stick frying pan over medium heat until just bubbling. Add the Christmas pudding and cook for about 2 minutes on each side until golden and fragrant
  3. Place the fried Christmas pudding, together with all the buttery pan juices on a large plate and serve with a dollop of creme fraiche or cream

If you’re considering a Volkswagen California for your winter adventure then why not check out our featured hirers page to try before you buy, or even go straight to our dealership map to find your nearest California specialist.

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Snow place like home – Christmas in a VW California

Snow place like home – Christmas in a VW California

According to a survey carried out by Bassetts Vitamins, families are spending less and less time together – with 43% struggling to find time to eat as one – all of which means Christmas dinner may be one of the only occasions where everyone sits around the same table.

Of course, this was pre-pandemic, before working from home was at the same level it is now — but with our heads stuck in zoom calls and computers, it doesn’t mean the same does not apply.

So, we’ve revisited this article again to encourage families to spend quality time this Christmas, to remind of us the year when Volkswagen Commercial Vehicles challenged chef and founder of the 5 O’Clock Apron blog, Claire Thomson, to go off-grid in the New Forest with her family to create a festive feast in a Volkswagen California Ocean Campervan.

Kate Thompson, mother of two and Head of Press and Public Relations, of Volkswagen Commercial Vehicles, said: “While for many the Christmas meal is daunting enough in a fully equipped kitchen at home, Claire proved the iconic campervan is all you need to cook up a delicious three course meal.”

Claire and her husband – former Michelin starred chef, Matt Williamson – made use of the two gas hobs, fridge, and running tap that all come as standard in the California Ocean. The couple also propped up the preparation table and rotated the two front seats to create a spacious kitchen area in which to prepare their festive feast.

Claire created the original recipes to ensure they included all the essentials so her family weren’t missing out on the true Christmas experience. For a starter, Claire cooked pan fried scallops with hazelnut butter and spinach.

This was followed by a main course of turkey saltimbocca, served with sautéed potatoes, chestnuts and sprouts and dressed with spiced pickled pears. For the final touch, they had Christmas pudding fried with Marsala butter for dessert.

Claire Thomson, commented: “We have stayed in a Volkswagen California before and absolutely loved it. The kids like sleeping ‘upstairs’, in the top bunk and it genuinely has everything you need to create any meal – even a Christmas dinner. The hobs, fridge and sink make everything really simple, leaving you free to enjoy the time away with your family.”

 

Blogger Claire Thomson and family; cooking up a Christmas Feast in a Volkswagen California Ocean campervan 

 

Click here for the full festive recipe

Starter

Scallops with Hazelnut Butter and Spinach

Ingredients – Serves 4

12x large scallops
Salt and freshly ground black pepper to taste
1 tsp. picked fresh thyme leaves
30g skinned hazelnuts, roughly chopped 40g butter
Finely grated zest and juice of 1⁄2 lemon
100g washed baby spinach
Vegetable oil to cook

Method

  1. Heat a large frying pan over a high temperature and add about 1 tbsp. of oil. Season the scallops well with salt and pepper and carefully place in the hot pan
  2. Cook for 1 – 2 minutes until nicely seared on one side and then turn the scallops over. Add the butter and the thyme leaves and cook for further 1 – 2 minutes, carefully spooning the foaming butter over the scallops as they cook
  3. Add the spinach to the pan along with the hazelnuts and lemon zest
  4. Remove from the heat and serve immediately together with all the pan juices


Main Course

Turkey Saltimbocca

Ingredients – Serves 4

4x 150g turkey escalopes
8x slices of prosciutto (Parma ham would be preferred)
8x sage leaves
200ml dry Marsala wine (optional)
2 tbsp. plain flour
2 tbsp. olive oil
3 tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
2x cloves garlic, peeled and slightly flattened with the side of a knife

Method

  1. Flatten the turkey escalope out between cling film (or greaseproof paper) to about 1⁄2 cm, using a meat mallet or a rolling pin. Cut each piece into two and place a sage leaf on each, together with a good grind of pepper. Wrap each piece of turkey in a prosciutto slice and dust lightly in flour.
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and allow it to just begin to sizzle. Add the meat and cook for about 2 minutes on each side until crisp, golden and cooked through. Remove and keep warm on a serving dish.
  3. Add the Marsala to the pan and bubble it over a high heat until thickened and reduced by half. Taste for seasoning, remove the garlic and serve with the sauce poured over the meat.
Devils on Horseback

Ingredients – Serves 4

12x dried prunes
6x rashers of streaky bacon

Method

  1. Wrap 2 prunes together in a length of bacon.
  2. Fry the bacon wrapped prunes in a pan with a spot of vegetable oil over a moderate heat seam side down to begin with. Fry for about 2 – 3 minutes, turning the parcels until the bacon is crisp all over.
  3. Remove from the pan and keep somewhere warm.
Sautéed Potatoes with Chestnuts & Brussels Sprouts

Ingredients – Serves 4

500g small new potatoes, skin on
1x small onion, finely chopped
10 – 15 brussels sprouts, thinly sliced or shaved Salt and freshly ground black pepper
10x approx. cooked and peeled chestnuts, grated 30g butter
2 tbsp. vegetable oil

Method

  1. Boil the potatoes in well-salted water for about 10 minutes until tender. Drain and cool on a large serving plate. When cool enough to handle, slice into 1cm coins.
  2. Fry the finely chopped onion in the vegetable oil over a moderate heat for about 5 minutes until soft and golden.
  3. Add the potatoes, turn up the heat and fry over a high temperature for about 8 – 10 minutes, at least until the potatoes begin to brown and crisp in places.
  4. Add the butter and brussels sprouts and cook for 1 – 2 minutes more just to soften the sprouts. Season with salt and pepper as necessary and sprinkle the chestnuts over to serve.

Spiced Pickled Pears

 

Ingredients – Makes 1 large jar

8x ripe pears, peeled, halved and cored
600ml white wine vinegar
300g caster sugar
A couple of thin slices of lemon
1x whole cinnamon quill
1x thick slice of fresh ginger
1x fresh bay leaf
1⁄2 tsp allspice berries
1⁄2 tsp black peppercorns
1 large glass jar – washed in warm water and heated in a moderately hot oven for about 5 minutes to sterilise.

Method

  1. Combine all ingredients (except the pears) with the spices in a pan (big enough to put the pears into) and simmer until the sugar has just dissolved.
  2. Put the pears into the pan and simmer for about 15 – 20 minutes until completely tender and slightly translucent.
  3. Layer the pears in the sterilised jar and pour over the hot vinegar mix including all the spices.
  4. Leave to mature for at least a week before eating.
  5. Stored well, these pears will keep for several months.


Dessert

Fried Christmas Pudding with Marsala Butter

Ingredients – Serves 4

60g butter
40g icing sugar
2 tbsp Marsala wine or use sweet sherry
400g approx. Christmas pudding, cut into 1cm slices Crème fraiche or thick double cream to serve

Method

  1. Cream the butter and icing sugar together until completely combined. Beat in the marsala, then place in the fridge for at least 30 minutes to set (do this ahead of time)
  2. Melt the masala butter in a large non-stick frying pan over medium heat until just bubbling. Add the Christmas pudding and cook for about 2 minutes on each side until golden and fragrant
  3. Place the fried Christmas pudding, together with all the buttery pan juices on a large plate and serve with a dollop of creme fraiche or cream

If you’re considering a Volkswagen California for your winter adventure then why not check out our featured hirers page to try before you buy, or even go straight to our dealership map to find your nearest California specialist.

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Snow place like home – Christmas in a VW California

Snow place like home – Christmas in a VW California

According to a survey carried out by Bassetts Vitamins, families are spending less and less time together – with 43% struggling to find time to eat as one – all of which means Christmas dinner may be one of the only occasions where everyone sits around the same table.

Of course, this was pre-pandemic, before working from home was at the same level it is now — but with our heads stuck in zoom calls and computers, it doesn’t mean the same does not apply.

So, we’ve revisited this article again to encourage families to spend quality time this Christmas, to remind of us the year when Volkswagen Commercial Vehicles challenged chef and founder of the 5 O’Clock Apron blog, Claire Thomson, to go off-grid in the New Forest with her family to create a festive feast in a Volkswagen California Ocean Campervan.

Kate Thompson, mother of two and Head of Press and Public Relations, of Volkswagen Commercial Vehicles, said: “While for many the Christmas meal is daunting enough in a fully equipped kitchen at home, Claire proved the iconic campervan is all you need to cook up a delicious three course meal.”

Claire and her husband – former Michelin starred chef, Matt Williamson – made use of the two gas hobs, fridge, and running tap that all come as standard in the California Ocean. The couple also propped up the preparation table and rotated the two front seats to create a spacious kitchen area in which to prepare their festive feast.

Claire created the original recipes to ensure they included all the essentials so her family weren’t missing out on the true Christmas experience. For a starter, Claire cooked pan fried scallops with hazelnut butter and spinach.

This was followed by a main course of turkey saltimbocca, served with sautéed potatoes, chestnuts and sprouts and dressed with spiced pickled pears. For the final touch, they had Christmas pudding fried with Marsala butter for dessert.

Claire Thomson, commented: “We have stayed in a Volkswagen California before and absolutely loved it. The kids like sleeping ‘upstairs’, in the top bunk and it genuinely has everything you need to create any meal – even a Christmas dinner. The hobs, fridge and sink make everything really simple, leaving you free to enjoy the time away with your family.”

 

Blogger Claire Thomson and family; cooking up a Christmas Feast in a Volkswagen California Ocean campervan 

 

Click here for the full festive recipe

Starter

Scallops with Hazelnut Butter and Spinach

Ingredients – Serves 4

12x large scallops
Salt and freshly ground black pepper to taste
1 tsp. picked fresh thyme leaves
30g skinned hazelnuts, roughly chopped 40g butter
Finely grated zest and juice of 1⁄2 lemon
100g washed baby spinach
Vegetable oil to cook

Method

  1. Heat a large frying pan over a high temperature and add about 1 tbsp. of oil. Season the scallops well with salt and pepper and carefully place in the hot pan
  2. Cook for 1 – 2 minutes until nicely seared on one side and then turn the scallops over. Add the butter and the thyme leaves and cook for further 1 – 2 minutes, carefully spooning the foaming butter over the scallops as they cook
  3. Add the spinach to the pan along with the hazelnuts and lemon zest
  4. Remove from the heat and serve immediately together with all the pan juices


Main Course

Turkey Saltimbocca

Ingredients – Serves 4

4x 150g turkey escalopes
8x slices of prosciutto (Parma ham would be preferred)
8x sage leaves
200ml dry Marsala wine (optional)
2 tbsp. plain flour
2 tbsp. olive oil
3 tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
2x cloves garlic, peeled and slightly flattened with the side of a knife

Method

  1. Flatten the turkey escalope out between cling film (or greaseproof paper) to about 1⁄2 cm, using a meat mallet or a rolling pin. Cut each piece into two and place a sage leaf on each, together with a good grind of pepper. Wrap each piece of turkey in a prosciutto slice and dust lightly in flour.
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and allow it to just begin to sizzle. Add the meat and cook for about 2 minutes on each side until crisp, golden and cooked through. Remove and keep warm on a serving dish.
  3. Add the Marsala to the pan and bubble it over a high heat until thickened and reduced by half. Taste for seasoning, remove the garlic and serve with the sauce poured over the meat.
Devils on Horseback

Ingredients – Serves 4

12x dried prunes
6x rashers of streaky bacon

Method

  1. Wrap 2 prunes together in a length of bacon.
  2. Fry the bacon wrapped prunes in a pan with a spot of vegetable oil over a moderate heat seam side down to begin with. Fry for about 2 – 3 minutes, turning the parcels until the bacon is crisp all over.
  3. Remove from the pan and keep somewhere warm.
Sautéed Potatoes with Chestnuts & Brussels Sprouts

Ingredients – Serves 4

500g small new potatoes, skin on
1x small onion, finely chopped
10 – 15 brussels sprouts, thinly sliced or shaved Salt and freshly ground black pepper
10x approx. cooked and peeled chestnuts, grated 30g butter
2 tbsp. vegetable oil

Method

  1. Boil the potatoes in well-salted water for about 10 minutes until tender. Drain and cool on a large serving plate. When cool enough to handle, slice into 1cm coins.
  2. Fry the finely chopped onion in the vegetable oil over a moderate heat for about 5 minutes until soft and golden.
  3. Add the potatoes, turn up the heat and fry over a high temperature for about 8 – 10 minutes, at least until the potatoes begin to brown and crisp in places.
  4. Add the butter and brussels sprouts and cook for 1 – 2 minutes more just to soften the sprouts. Season with salt and pepper as necessary and sprinkle the chestnuts over to serve.

Spiced Pickled Pears

 

Ingredients – Makes 1 large jar

8x ripe pears, peeled, halved and cored
600ml white wine vinegar
300g caster sugar
A couple of thin slices of lemon
1x whole cinnamon quill
1x thick slice of fresh ginger
1x fresh bay leaf
1⁄2 tsp allspice berries
1⁄2 tsp black peppercorns
1 large glass jar – washed in warm water and heated in a moderately hot oven for about 5 minutes to sterilise.

Method

  1. Combine all ingredients (except the pears) with the spices in a pan (big enough to put the pears into) and simmer until the sugar has just dissolved.
  2. Put the pears into the pan and simmer for about 15 – 20 minutes until completely tender and slightly translucent.
  3. Layer the pears in the sterilised jar and pour over the hot vinegar mix including all the spices.
  4. Leave to mature for at least a week before eating.
  5. Stored well, these pears will keep for several months.


Dessert

Fried Christmas Pudding with Marsala Butter

Ingredients – Serves 4

60g butter
40g icing sugar
2 tbsp Marsala wine or use sweet sherry
400g approx. Christmas pudding, cut into 1cm slices Crème fraiche or thick double cream to serve

Method

  1. Cream the butter and icing sugar together until completely combined. Beat in the marsala, then place in the fridge for at least 30 minutes to set (do this ahead of time)
  2. Melt the masala butter in a large non-stick frying pan over medium heat until just bubbling. Add the Christmas pudding and cook for about 2 minutes on each side until golden and fragrant
  3. Place the fried Christmas pudding, together with all the buttery pan juices on a large plate and serve with a dollop of creme fraiche or cream

If you’re considering a Volkswagen California for your winter adventure then why not check out our featured hirers page to try before you buy, or even go straight to our dealership map to find your nearest California specialist.

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California 6.1 Update and Photos

Hanover, 2 August 2019.

Volkswagen Commercial Vehicles will be giving the new California 6.1 its world première at the end of August at the Caravan Salon show in Düsseldorf. Featuring a new front grill, enhanced kitchen units and beds and digitalised multi-function control panel in the overhead console.

Other new features inside the camper van include optional digital instruments and the next generation infotainment systems with integrated online connectivity.

The top part of the Ocean’s chrome-plated radiator grille forms a single unit with the new LED daytime running lights. Below has a larger air intake for the efficient engines.

On the California Ocean 6.1 a chrome strip also adorns the new bumper. While the chrome elements on the Ocean version differentiates itself externally from the Beach and Coast models, in all cases the sharper design emphasises the width of the California 6.1 and makes every version of the camper look even more serene on the road.

The California Ocean 6.1
New Lounge Seating
The Volkswagen California 6.1
Redesigned Interior
Tailgate Chairs
Driving the VW California
Fun for Everyone!
New Locker Doors
Comfort All Round
The California Ocean 6.1
New Digital Display Panel
Looking at the Stars

In the case of the Coast and Ocean the redesigned kitchen has now been enhanced and equipped with new details such as an additional double USB socket, new aluminium handles on all doors, and push buttons for opening up the kitchen surface (sink, cooker, fridge).

The shutters in the rear cupboard have been replaced by designed sliding doors with the aluminium handles in keeping with the automotive camper’s style and matching those on the kitchen units. All of the cupboards’ wood grains has also been redesigned: the lighter Bright Oak and darker Graphite Grey.

The beds will provide even greater comfort; the top bed will be equipped with a sprung base and the double rear bench seat folds out to create a bed that can also be transformed into a lounge. Increased protection from incoming light is now provided by darker grey canvas sides.

There is also a new ‘sunrise’ function that uses individually selectable LEDs in the roof and living area to dim up the lights to the desired level of brightness slowly over a user-selectable length of time.

This, like all main camper settings in the California 6.1, can be controlled by the newly developed digital overhead console, as the previous monochrome display has been replaced here by a large, full colour touchscreen with considerably more functions.

For the first time, the dashboard instruments are optionally digital – the new ‘Digital Cockpit’. The infotainment range has also been reconfigured. It begins with the Composition Audio (line display) and Composition Colour (6.5-inch touchscreen). A further new feature of the California 6.1 is the use of two navigation systems, Discover Media (8-inch touchscreen) and Discover Pro (9.2-inch), from the third generation of the Modular Infotainment Matrix (MIB3). The most important new feature of all systems is an integrated eSIM (optional for Composition Audio). It forms the interface to Volkswagen We and thus to numerous online functions and services. Over and above this the MIB3 systems provide features such as integration of the Apple Music and TIDAL streaming services, natural voice control and App Connect Wireless. Thanks to this new version of App Connect, iPhone apps such as the Media Library and Google Maps can for the first time be incorporated wirelessly into the infotainment system via Bluetooth.

The key technical change in terms of handling is the switch from hydraulic to electro-mechanical power steering. As a result the steering system can be actively controlled with numerous new driver assistance systems. This extended range of systems includes Lane Assist, Park Assist, a side protection function (warns of obstacles when manoeuvring) and Trailer Assist (simplifies manoeuvring with a trailer). Also included as standard will be Cross Wind Assist; it automatically stabilises the camper van in the event of strong winds.

Volkswagen Commercial Vehicles has also reconfigured the range of drive systems. The California 6.1, which as standard is front and optionally all- wheel drive, will launch with highly efficient 2-litre turbo diesel engines (2.0 TDI), which all fulfil the Euro 6d Temp Evap emissions standard.

The world première of the new California Beach, Coast and Ocean will take place at the end of August at the Caravan Salon show in Düsseldorf.

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The Digital Volkswagen Campervan!

The Digital Volkswagen Campervan!

Get ready to step into the future with the innovative new digitalised Volkswagen California!

Updated 2nd July 2019; original article posted 22nd February 2019

Hanover, 2 July 2019 — Volkswagen Commercial Vehicles has revealed the first sketches and details of the new California 6.1. This Campervan update covers many aspects: the multifunctional camper control unit in the roof console has been redesigned and digitalised, new assistance systems enhance safety and comfort; a new generation of infotainment with integrated ‘eSIM’ opens up the world of mobile online services, and digital cockpit instruments are available for the first time.

Striking: the completely redesigned front end of the California 6.1.

More than 18,000 Californias are sold per year making it the number 1 campervan and a true all-rounder, ideal for big trips and daily journeys. Now Volkswagen Commercial Vehicles has further refined the top seller.

California 6.1 Interior.

At first glance, the interior sketch above looks very similar to the current model, but there are a few subtle changes, like the addition of levers on the seats instead of the adjustable knob, plus a slight redesign of the unit, handles and sink tap. How these will translate to a production model is yet to be seen, but Volkswagen tell us that the living and sleeping areas have been carefully enhanced and optimised — we hold our breath in anticipation!

Furthermore, the driver and front passenger experience includes a redesigned dashboard that houses completely redesigned instruments (with optional digital dashboard for the first time) and new online infotainment systems.

Like the Multivan 6.1 revealed earlier this year, the California 6.1 features electromechanical power steering and Volkswagen Commercial Vehicles is also giving the camper numerous new assistance systems. for example “Lane Assist”, Side Protection and “Trailer Assist”, which makes light work of manoeuvring with a trailer. In addition, a side-wind compensation system makes travelling in the California 6.1 even safer.

The new California T6.1 will be launched with highly efficient 2.0-litre turbodiesel engines1 with output of up to 146 kW /199 PS. The new camper generation will celebrate its world premiere at the end of August at the Caravan-Salon in Düsseldorf. Other engine variants will be available for the commercial vans, but a little more about this later.

The latest edition of an icon

Volkswagen Commercial Vehicles has continually reinvented, further developed, sharpened and improved the blueprint for European transporters, large vans and caravans. This update is no exception. In integrating a new range of assistance and infotainment systems, the development team has delved deep into the technology. Dr Thomas Sedran, Chairman of the Management Board, Volkswagen Commercial Vehicles: “The new T6.1 is the car for the here and now. We have taken a proven vehicle and updated its assistance and infotainment systems and connectivity to the state-of-the-art today.”

New Cross Wind Assist included in the T6.1 as standard

“The hydraulic power steering of the T6 has given way to an electromechanical system in the T6.1 which enables active intervention into steering control. This changes everything, because it opens up access to new assistance systems”, according to Alexander Hitzinger, Board Member responsible for Technical Development. Hitzinger continues: “In the T6.1 we wanted to set new standards in vehicle safety, convenience and comfort. Especially important to us was driving stability. We have made significant progress here.” The new assistance systems include Cross Wind Assist – a standard system in all T6.1 models. When there are cross winds, it automatically stabilises the Bulli in case of strong wind gusts. This makes a noticeable contribution to safety.

New assistance systems steer and brake automatically

Also on-board thanks to electromechanical power steering: the Lane Assist lane-keeping system. It detects road lane markings by camera and automatically keeps the T6.1 in its lane. From now on, Park Assist will simplify parking and reversing from parking spaces. When it is activated, the system automatically guides the vehicle in and out; all the driver needs to do is operate the accelerator and brake pedals. To ensure that everything goes right in manual manoeuvring, the side protection system from the Crafter was adapted for use in the T6.1. It utilises distributed ultrasonic sensors around the vehicle to reduce the risk of collision damage. Meanwhile, Rear Traffic Alert protects against accidents while reversing; the system warns the driver of vehicles approaching at a 90-degree angle behind the car. If the driver does not react, the system actively intervenes with braking.

Trailer Assist simplifies manoeuvring with a trailer

All models of the product line are ideal towing vehicles. Depending on the engine, the maximum trailer weight can range up to 2,500 kg. Now, Trailer Assist, familiar from the Crafter, makes it easier to manoeuvre with a trailer. It takes care of all the complicated rethinking when a driver manoeuvres in reverse with a trailer, i.e., having to turn the steering wheel to the left to get the trailer to turn right. The driver simply sets the desired reversing angle for the trailer using the rotary knob of the electric exterior mirror adjuster – which becomes a joystick – together with a display in the cockpit. Then the T6.1 takes over steering. Trailer Assist represents a fusion of Park Assist, electromechanical power steering and the Rear View reversing camera (which detects the articulation angle of the trailer draw bar). The range of new systems is supplemented by road sign display via the front camera.

Digitalised interior features new dash panel

The dash panel of the T6.1 has been redesigned. Albert Kirzinger, Head of Design, Volkswagen Commercial Vehicles: “We have systematically tailored the driver’s workplace requirements to the digital world in the vehicle.” The team led by Kirzinger implemented the conditions needed to integrate the Digital Cockpit (fully digital instruments) and the third generation of the modular infotainment matrix (MIB3) in the T6.1. The fusion of the Digital Cockpit and the MIB3 creates a new digital landscape of displays and controls that is aligned along one visual axis.

Digital Cockpit has a 10.25-inch display

The 10.25-inch Digital Cockpit of the T6.1 sets new standards. It is included as standard in the Multivan Highline. The display’s high-contrast graphics have been designed for clarity and sophistication. The driver can choose between different screen configurations. They are switched by pressing the View button on the multifunction steering wheel. Configuration 1: a rev counter and speedometer are displayed interactively in the round instruments. An individually selectable content level is shown in the middle of the screen – such as the phone book of the smartphone. With the top infotainment system, the navigation map can also be opened in the middle between the two instrument dials. Configuration 2: available here is a digital view without dials that offers various information fields. Also integrated centrally here is a user-selectable display – e.g. the media library. The conventional analogue instruments were also redesigned; they feature a multifunction display located in the middle.

MIB3 offers displays up to 9.2 inches in size

Another highlight in the T6.1 are the new navigation systems of the MIB3: the Discover Media (8.0-inch) and the Discover Pro (9.2-inch). The graphic layouts of these touchscreen systems have been redesigned. Functions can be individually configured, like the apps on a smartphone, from a home screen that can be personalised. The display of the Discover Pro also features a full glass overlay. The infotainment programme is rounded out by MIB2 systems: the Composition Audio (with line display, standard from base model) and the Composition Colour (6.5-inch touchscreen, standard from Caravelle Highline, Multivan Comfortline and California Coast).

Infotainment systems with integrated SIM card

The most important new equipment feature of all infotainment systems is an integrated SIM card (eSIM). It is included as standard from the Composition Colour and is available as an option for the Composition Audio. The eSIM opens up a new range of online-based functions and services. An example is the eCall function. When an accident occurs, this system automatically sends the vehicle’s location to an emergency response centre and establishes a voice connection. If no response is received from the car, emergency services are informed. In addition, the eSIM represents the interface to “Volkswagen We” – a new world of online services. The 8.0-inch and 9.2-inch systems of the MIB3 also offer features such as internet radio and music streaming services.

Natural language control simplifies operation

Thanks to the eSIM, user control is even more intuitive and thereby easier. That is because the new 8-inch and 9.2-inch infotainment systems in the T6.1 can now react to natural language commands. The voice input is compared to an online database and is automatically translated into digital commands. As with other smart devices, all it takes to get the T6.1 to listen is a brief wakeup command. In this case: “Hey Bulli”. Then the conversation might continue like this: “I would like to go to the Gendarmenmarkt in Berlin.” And the navigation system quickly suggests the precise address as a new destination.

Apple CarPlay™ now operates wirelessly too

Another important interface is being perfected by MIB3: App Connect. Using this function, smartphone apps like Google Maps, the Media Library or Spotify can be used directly via the infotainment system’s display. Until now, a cable connection was needed between the smartphone and the vehicle. For iPhone users, this cable is now “history” in conjunction with the 8.0-inch and 9.2-inch systems.

Once an iPhone has been coupled, it will automatically connect with the infotainment system via Bluetooth and the wireless Apple CarPlay™. Compatible smartphones of all brands can now also be charged wirelessly – via an inductive charging station in the new dash panel.

New front-end design of the product line

If there is any van whose design can be considered “perfect” just as it is, then it is the T6. Even more: for many fans of the versatile vehicle, the design has long acquired a huge fan base. The team led by the Head of Design, Albert Kirzinger, has therefore intentionally sharpened just the front end. Kirzinger: “The T6.1 has even greater presence on the road. We now have a very large air intake – which is something we really need technically with today’s engines. At the same time, we were able to emphasise the vehicle’s width and develop an even sharper look.” The crossbar formed by the more compact design of the headlights and the upper part of the radiator grille is narrower than in the previous model. “In this area, we have designed a new double chrome bar which extends across the entire width and into the headlights as LED strips for the daytime running lights. The car expresses a very special charisma and can be recognised as a T6.1 from a long distance.” The front end may also be personalised with more chrome details depending on the model and equipment. The ranges of colours and wheels have also been remixed.

Power outputs of Euro-6d-TEMP engines range from 90 to 199 PS

While many of the T6.1 engines will not be available on the California, it is still worth mentioning that the engine programme has been reconfigured across the Transporter range, including the introduction of a zero-emission vehicle based on a partnership with ABT. With an output of 82 kW / 112 PS and a battery capacity of either 38.8 kWh or 77.6 kWh, driving ranges of more than 400 km (NEDC) will be possible — whether this will eventually make it to the California lineup is yet to be seen, but for now a 400km range will not be useful to those of us who enjoy those epic California road trips.

The California 6.1 in a nutshell…

  • New and more comfortable: enhanced interior and new display for the camper functions
  • New and connected: digital cockpit and online infotainment systems with integrated eSIM for the first time
  • New and sharper: front end with charismatic design transports the DNA of the California to the future
  • New and safe: side-wind compensation system, “Lane Assist” and Side Protection for extra safety

 

Stay tuned for more details as they are announced!

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