I knew that there was a decent chance I’d struggle for food choices on the trip, as Port Campbell is a small town (and the main restaurant was already booked out when we arrived on Friday night), and rather than have to stress about what I could or couldn’t find to eat on the trip, I booked accommodation that came with a full kitchen. It didn’t cost much extra (it was low season, so I’m not sure on whether this is a premium option in summer), and it meant we could cook in the evenings if we wanted to or had to.
Many hotels also have fridges (even if they’re just bar fridges), toasters or microwaves. This can be enough to get you by.
We stayed in Perth recently, and made great use of the mini bar fridge to stock up on cold meats, salad ingredients and gluten free bread that saved us having to worry about breakfast or lunches.
This is a particularly good option for people with intolerances such as fructose malabsorption or fodmap intolerances, as fodmaps can build up in your system over a day or two, and many people with these intolerances can tolerate the occasional moderate to higher fodmap meal, so long as their other meals in surrounding couple of days are low fodmap. You can have fresh, low fodmap food handy for breakfast and lunch, and then take a risk on dining out in the evening (obviously don’t overdo it and eat an really high fodmap meal, but you may be okay with the occasional small amount of hidden onion or garlic - as always assess against your personal tolerances).
I really recommend checking out local markets when you’re travelling, it can be a great way to engage with people and experience local culture and cuisine, while having more control over what you do and don’t eat.
This can also be a great way to save money, particularly if your travelling in a group or with someone else. It may also free up more money (and potentially time) to be spent on sight-seeing or other attractions.