Gear guides, camp stories, wild kitchen recipes, and more.
Dusky flathead is one of the finest eating fish on the east coast and it makes an extraordinary taco. Here is the recipe that converts people who claim to not like fish tacos.
Kangaroo is the most sustainable red meat available in Australia. It is also the easiest to ruin. Here is the method that does it justice.
Sambar has a reputation for being strong and gamey. It does not deserve that reputation if you cook it right. This recipe takes 20 minutes of preparation and produces something extraordinary.
Taking a deer from whole carcass to labelled cuts in your freezer is a skill that pays for the time invested with every meal you cook from it. Here is the complete method.
After the backstraps and legs are taken, the carcass bones hold more flavour and nutrition than most hunters realise. Here is the 12-hour broth that uses them.
Wild rabbit is free, plentiful, and excellent eating if you know which cut to cook which way. Here are the three methods that together use the whole animal.
A whole barramundi cooked in a wood-fired oven or over coals delivers a result that filleted and pan-fried cannot replicate. The method is simpler than it appears.
Pickling is one of the oldest fish preservation methods. Applied to redfin perch or carp, it transforms a species most anglers discard into something worth eating.
A whole fish cooked directly on campfire coals with minimal preparation is one of the finest things produced by fire. Here is the method — and why the char is part of the recipe.
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