Sarah Glover's guide to campsite cooking

Images: Luisa Brimble // @luisabrimble

Words: Sarah Tarca // @tarca

Image // Luisa Brimble

According to Pinterest, searches for “bushcraft camping” were up 1069% this last year. And, after the year we’ve had watching our environment fight for its life, it’s no surprise that everyone wants to get back to nature, to breathe, and to feel their feet on the earth (instead of the concrete).

But this feeling is something that is all too familiar for chef, author and surfer girl Sarah Glover. Tassie-born Sarah has worked everywhere from Bondi to Brooklyn but found that she was at her happiest when outdoors, surrounded by nature, adventure, good mates and family where she could concoct delicious creations over the campfire for all to eat. So that’s what she now does.

Sarah’s healthy, easy and creative recipes have all come together in her new book, WILD Adventure Cookbook with each recipe designed specifically to be cooked outdoors. So, if you like the idea of the great outdoors, but your palate is more of the dine-in (preferably with a tablecloth) variety, it’s definitely for you. We chatted to the adventure girl herself about camping, cooking, and how to enjoy the culinary experience on the road.

Image // Luisa Brimble

How does WILD challenge our ideas about food – and where we get it from?

We are so used to being given everything on a silver platter! When it comes to fruit, vegetables, dairy and protein, the idea of going to a one-stop shop is so normal for us. I wanted to inspire people to pick up produce from their local farmers and or go (on a journey) with nothing and see what they can find along the way there. I often just pack basic ingredients like, ghee, salt, pepper etc. The rest is easy once you learn to open your eyes… it’s amazing what you start to see. 

What comes first, the location or knowing what food you’ll find there?

I choose because of the location, usually nature, surf, or nice walks. I guess I do always look into what I might find along my journey, but normally my trips are dictated by the view first and if I can find a nice spot to start up my protable Traeger Ranger Pellet Grill.  

Image // Luisa Brimble

What essential food items should you always bring with you when you camp?

Ghee, salt, pepper and bread, beer or a wine (hehehe). With those things you’re set! And if all else fails you have bread to fill you up (and a cold beer!).  When all else fails my go-to is probably a toasted sandwich :-) who doesn’t love cheese and bread? 

“the thing I love about camping the most is being out of my comfort zone – and learning to love it”

What is your secret-weapon ingredient?

Ghee. Although a lot of people don’t use it, the flavour is amazing and it’s got a high smoke point. 

When it comes to camping food, what are your golden rules?

Don’t be afraid to try something new.  The challenge with camping-cooking is often the weather, but I just make sure I have a backup if it rains, or is too windy etc… usually something like beef jerky haha!  

What was your greatest learning over the two years it took to compile WILD?

I guess the biggest surprise was how capable I was. I thought when it came to cookingall the people to did things for me or with me and then I realised I was able to do it myself. Not in an ego type way, but more in self-confidence. For me, the thing I love about camping the most is being out of my comfort zone and learning to love it. 

What essentials do you always bring with you when you camp?

My Traeger Ranger Pellet Grill, a small gas cooker (in case of bad weather), coffee and a grinder and my V60 pour over. I also love my Nikiro vegetable knife – you can’t blunt the end as it’s blunt!

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To try some of Sarah’s recipes for yourself, head to our Wayward Food section, where you’ll find some tasty gourmet breakfast options, as well as a killer Reuben sandwich. Want more? You can buy a copy of WILD here.