A LIT­TLE FOOD FLIGHT READ­ING

The Weekend Australian - Travel - - INDULGENCE -

GAR­LIC-ROASTED leg of lamb with an­chovy and rose­mary, and a bent suzette, a vari­a­tion on the tra­di­tional crepes suzette, are just two of the of­fer­ings to be found in Out­back­Cook­ing (MUP, $34.95, in stores Septem­ber 1), a cook­book aimed at those on the road. Au­thor Andrew Dwyer, an ex­pe­ri­enced bush­man and chef, be­gins his tome with handy tips on how to han­dle a camp oven, how to store and keep food fresh on the road and more. His recipes are in­ter­spersed with evoca­tive out­back pho­tog­ra­phy by John Hay, who shot for VogueEn­ter­tain­ing+Travel for 10 years. The glove-box sized book will make the per­fect com­pan­ion on that next trip. Who’d have thought one could whip up a Szechuan chicken on the fly? Camp­ing just be­came so much more ap­peal­ing. Michelle Rowe

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