Gear guides, camp stories, wild kitchen recipes, and more.
A freshly caught trout cooked in brown butter within an hour of leaving the water is one of the finest things you can eat outdoors. Here is the method.
A pheasant broken into its two very different components — breast and leg — and cooked by the method each deserves produces a result that cooking it whole cannot achieve.
Golden perch (yellowbelly) is excellent eating but the fillets are small compared to cod. Fish cakes are the preparation that turns a modest catch into a proper meal.
Venison mince is lean and deeply flavoured — qualities that make it exceptional in a low-slow bolognese that cooks for three hours and rewards the patience.
Ceviche 'cooks' fish in citrus acid rather than heat — which preserves the delicate texture of barramundi and produces something that is better cold than most things are hot.
Pine mushrooms fruit in the pine plantations of Victoria and NSW from March to June. Here is how to find them, how to confirm identification, and the risotto that does them justice.
Wild ducks and quail are lean, strongly flavoured, and easy to dry out. A proper brine before cooking solves all of these problems at once.
Freshwater mussels are found in clean rivers and streams across southern Australia. They are free, legal to collect for personal use in most states, and make an outstanding pasta.
A game pie is the best possible use of mixed or smaller cuts — venison, rabbit, game bird — that do not make a meal on their own. Here is the recipe that produces something better than the sum of its parts.
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