Outback Cooking

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.You can 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.