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Inspired by Khanh Ong's Wild Food cooking adventures, here is some outdoor cooking inspiration from dampers to paella, and homemade marshmallows for you to try this winter.
A finger-lickin’ good rib recipe with layers of flavours. Have these pre-cooked in the oven and then do the final sizzle on the barbecue once your guests arrive.
Handheld dishes are great for outdoor dining since there’s less washing up and if you drop a bit of corn salsa on the ground no worries, nature’s got it sorted.
Source: Khanh Ong's Wild Food
Cooking paella over an open fire on a cold winter night will be a real showstopper. With plenty of flavours and colours to entertain with, this paella by Ian Parmenter is worth a try!
Ian Parmenter's paella Source: Poh's Kitchen
A speciality dish in Hokkaido Japan, Jingisukan is a barbecue of grilled mutton or lamb and vegetables, often enjoyed outdoors. Served with soy-based sauce that is slightly sweet and sour.
Source: Kitti Gould
This simple pasta can just as easily be made outdoors as is indoors. Have everything prepared and ready, to avoid overcooking the pasta.
Source: Khanh Ong's Wild Food
Get everyone to join the fun of making dough from scratch, topping them with some simple ingredients like ham cheese and olives. Simple, delicious and entertaining!
Source: Rachel Tolosa Paz
Enjoy the smoky flavours of kangaroo with native Australian ingredients such as dried bush tomato and pepper berries. For a tender finish, cook it quickly and keep it medium-rare.
Source: Lee Chan's World Food Tour
Baking lasagne outdoors in a Dutch oven is not only fun but is hearty and delicious. Remember to replenish the coals as needed to maintain the heat and rotate the oven halfway for even cooking.
Source: Voyageur Press / Will Taylor
There is nothing more Aussie than a damper over a campfire. This recipe uses roasted and grounded wattleseed, but you can play around with any bush spice to find your favourite.
Damien’s Damper Source: Warndu Mai (Good Food)
You cannot entertain outdoors without marshmallows. So, let’s take it to another level with homemade marshmallows. These are easy, so long as you stick to the cooking temperatures and times.
Source: Alan Benson
Though it’s typically served for breakfast, a Dutch baby makes a sweetly satisfying dessert when topped with lots of luscious fresh fruit and warm brown sugar.
Source: Voyageur Press / Will Taylor
Imagine waking up in your tent on a foggy morning to birds chirping and a smouldering fire. What better way to enjoy it than a loaf of banana damper? Even better if you pick the bananas yourself like Buddy did for this recipe.
Source: Khanh Ong's Wild Food
