Cooking / Travel
Book Details

Outback Cooking

Andrew Dwyer

Illustrated with more than 200 stunning images, Outback Cooking is a visual and culinary feast.

About this Title

'You need to have 2 of these--one for the glovebox . . . and one at home on the kitchen shelf because this is real cooking for real people. Best Australian cookbook in years!' -- Peter Evans, Cooking with The Australian Women's Weekly

Outback Cooking includes more than 100 delicious road-tested recipes you can use on your trip, or at home around the BBQ or in your kitchen. Illustrated with stunning images by award-winning photographer John Hay, this is the essential guide for your glove box on any camping trip or outback adventure. Learn about:
* techniques for using camp ovens * what equipment you need
* how to prepare for the trip * how to store and keep food fresh
* how to select wood and make fires.
So pack your swag, or fire up the BBQ at home, and come along with Andrew Dwyer, experienced bushman and chef, on a sumptuous journey through outback Australia.

Table of Contents

Heading Outback
Starters
Beef
Game
Poultry
Lamb
Mushrooms
Grains, pulses and pasta
Vegetables
Salads
Bakery
Desserts
Glossary
Acknowledgements
Index

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.

978-0-522-85541-8