INTO THE WILD

NewsMail - - WELCOME - WORDS: SAMANTHA JONES PHOTO: LUISA BRIMBLE sarah­glover.com.au, de­li­cious.com.au

Sarah Glover is sit­ting on the couch in one of the lux­u­ri­ous boat­shed bed­rooms at Tas­ma­nia’s Satel­lite Is­land. She’s just fin­ished cook­ing a cel­e­bra­tory lunch for 20 or so of her busi­ness sup­port­ers. Wear­ing a long denim skirt and sip­ping herbal tea, she doesn’t strike you as some­one who spends her days rig­ging up clever con­trap­tions to cook over fire – such as the veni­son shot on the is­land that morn­ing, salt­wa­ter-poached abalone, and the im­pos­si­bly rich “fire cake” that made the lunch.

“Kate (owner of Satel­lite Is­land with hus­band Will) ap­proached me a few years ago af­ter fol­low­ing me on In­sta­gram – she’s fire-obsessed, too,” says Glover. “I was start­ing to shoot my cook­book but had no idea where it was go­ing. No pub­lisher, just wing­ing it, as I al­ways do.”

Her in­au­gu­ral cook­book, Wild, shot by friend and col­league Luisa Brimble, is now on its sec­ond re­lease.

“Kate in­vited me and Luisa to come to the is­land and shoot for the book. Kate flew down and I in­vited my fam­ily and next thing we have a gi­ant feast hap­pen­ing on top of the is­land. It just nat­u­rally pro­gressed from there, and I now cook for guests who come and stay.”

With stun­ning views from ev­ery side of the is­land, these feasts are quite the spec­ta­cle. Tassie-born Glover’s back­ground sug­gests a meld­ing of pro­fes­sional and per­sonal ex­pe­ri­ences has led her to this point. Af­ter train­ing at TAFE, an ap­pren­tice­ship at Le­b­rina Res­tau­rant in Ho­bart and a few years in other com­mer­cial kitchens, Glover de­cided “the metal bench and flu­oro lights weren’t for me” and moved to Queens­land to train as a di­eti­tian.

“I loved food and health, and I loved work­ing with peo­ple. So I stud­ied nat­u­ral health at univer­sity,” she said.

Glover had strug­gled with dys­lexia and ADD as a child, even­tu­ally be­ing home­schooled, and felt she didn’t fit in at uni.

“So I moved to Syd­ney be­cause I grew up surf­ing with my brothers and that was a mas­sive part of my life.”

Land­ing a role as a visual mer­chan­diser at Roxy, the women’s line of surf brand Quik­sil­ver, Glover dis­cov­ered a nat­u­ral tal­ent for VM that saw her be­come state man­ager.

When she was made re­dun­dant, Glover de­cided to turn the cook­ies she’d al­ways baked for her surf mates into a busi­ness and launched Bondi Bikkies, a com­pany she later took to New York for a stint be­fore feel­ing the call of home and re­turn­ing to Tas­ma­nia.

“Fire was al­ways seen as a boy thing when I was grow­ing up. Girls never re­ally lit a fire, never re­ally cooked over fire, so I had never ex­plored that. We did a work­shop in NSW in the Jumeirah Val­ley in an old shear­ers’ quar­ters. All they had was a wood-fired oven and an out­door fire, and I thought, well, I guess I’ll just have to cook over fire. I en­joyed the chal­lenge and the woods and the smok­i­ness.”

Later, Glover and Brimble were pho­tograph­ing women surf­ing in Tas­ma­nia and when Glover did a beach cook-up, Brimble sug­gested shoot­ing it for the book.

“That just all or­gan­i­cally hap­pened, and I re­alised, yeah, this is who I am,” she says. “I love be­ing out­doors and ad­ven­tur­ing and cre­at­ing scenes.”

From there, Wild Kitchen was born, the arm of Glover’s grow­ing brand where she’s on the pans, cook­ing and cre­at­ing in the great out­doors over fire. The scenes she refers to are the beau­ti­ful set-ups through­out the book and her so­cial chan­nels. Wild is filled with recipes and ideas for ex­pe­ri­enc­ing this ad­ven­ture-cook­ing your­self.

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