Cooking / Travel
Book Details

Outback

Recipes and Stories from the Campfire

Andrew Dwyer

Illustrated with more than 200 stunning images by award-winning photographer John Hay, Outback is a celebration of the extraordinary beauty of the Australian outback with delicious recipes and campfire stories of explorers, rogues and adventurers.

Opinion

“The only real question about this book is why no one thought of it before. It is well executed, richly illustrated and a fine guide to what many might have thought a culinary wildness.” Weekend Gold Coast Bulletin, 22/09/2007

“Sitting around the campfire under a million stars, listening to the sizzle of spicy satay skewers, becoming ravenous as the smell fills the air. It’s the quintessential outback experience and chef and bushman Andrew Dwyer takes us there with his new book, Outback - Recipes and Stories from the Campfire. Dwyer certainly has the credentials to cover both camping and cuisine.”
Sunday Times, 23/09/2007

‘a stunning celebration of the Australian Outback that provides more than 200 incredible images, along with a collection of recipes and stories of explorers, rogues and adventures.’ — Overlander 4WD

About this Title

Sitting around a campfire under the wash of a million stars listening to the sizzle of spicy satay skewers on the camp grill is the quintessential outback experience. Andrew Dwyer, Outback chef and adventurer, takes you on that trip.

Illustrated with more than 200 stunning images by award-winning photographer John Hay, Outback is a celebration of the extraordinary beauty of the Australian outback with delicious recipes and campfire stories of explorers, rogues and pioneers.

Learn all about outdoor cooking techniques using camp and Bedourie ovens, what equipment you need, how to prepare for the trip, how to store and keep food fresh, and how to select wood and make the fires.

From wild duck with juniper sauce, Cajun camp oven potatoes to lentil cassoulade with Italian pork sausages, the recipes have been road-tested in the toughest of conditions including dust storms and heat waves and can be used on your trip, at home in your kitchen or around the barbeque.

So pack your swag and come along the Oodnadatta and Birdsville tracks, see Red Gorge in the Flinders Ranges, the Simpson Desert in flood, sunrise on the Diamantina Flood Plains, the Western MacDonnell and Cockburn ranges and prepare yourself for a visual and culinary feast.

About the Author

Andrew Dwyer runs outback expeditions. He is an experienced bushman and chef who has a great love of the Australian outback. Andrew has led expeditions for arid zone ecologists, museum and university researchers. He has been involved with the tourism industry for more than twenty years and has presented cooking programs on The Great Outdoors and conducted cooking classes on outback cuisine in the United States. In 1992 he received the Victorian Tourism Award for Tour Operator of the Year, and in 1994 he was awarded the German Holiday Oscar for Best Adventure Tour Worldwide. In 2006 he won the Victorian Tourism Award for Most Significant Contribution by an Individual to the Tourism Industry.

John Hay worked for Vogue Entertaining Guide for ten years and was a regular contributor to Gourmet Traveller for another decade. He has worked with food greats such as Stephanie Alexander, Jacques Reymond, Gabriel Gaté and on the award-winning Cook with Kate McGhie. He currently lectures on photography at RMIT.

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978-0-522-85380-3