Gear guides, camp stories, wild kitchen recipes, and more.
Wild duck breasts are lean, strongly flavoured, and easy to overcook. Duck confit solves all of these problems simultaneously.
A poorly cooked crayfish is a criminal waste of the sea's finest ingredient. Here is the correct method for each size and situation.
A small knowledge of Australian edible plants turns a camp meal into something genuinely interesting. Here is where to start safely.
Murray cod is one of the finest eating fish in Australia. Smoking amplifies its qualities rather than masking them — if you do it right.
Most roo burgers fail because kangaroo mince is too lean to hold together and too dry when overcooked. Here is the recipe that solves both problems.
Feral goat meat is lean, well-flavoured, and almost completely free. Here is the camp recipe that makes everyone ask for seconds.
Curing is the oldest preservation method applied to fish and one of the finest ways to prepare trout and salmon. Here are two methods — gravlax and cold-smoke — that require no special equipment.
Abalone is available to licensed recreational divers in Victoria and Tasmania. Preparing it correctly makes the difference between tough rubber and something exceptional.
Real damper requires no tin, no oven, no yeast, and no special skill. Here is the traditional Australian method and three variations worth knowing.
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