We have been fans of Sarah for quite a while now, not only due to her delicious cooking but also because of how she epitomises the Heimat lifestyle. Even better Sarah believes in our products as much we believe in her craft. Her unique approach to cooking has taken her around the globe, from hipster restaurants in New York, Festival Style Weddings, or her own cooking workshops. When she is not showing her cooking skills you will find her out and about in Tasmania in her 4x4 looking for waves or diving for the catch of the day.
We caught up with Sarah to learn what she is up to at the moment and to get a few insider cooking tips from her. Although Sarah's style is rather unique she gave us 2 recipes you can easily replicate at home without lighting an open fire on your kitchen floor.
Enjoy the read and the feast!
Who is Sarah Glover?
I'm a chef/ pastry chef who is based in Tasmania, I cook mostly over open fire and write adventure cookbooks
When did you start cooking and how did you become an outdoor chef?
when I was 16, I left school because I was bored and embarked upon my creativity journey
Why did you choose these dishes?
Because crayfish are a part of my family's history, two uncles are cray fishermen and I just love seafood. It's simple and delicious and the colors get me excited to eat it every time, not to mention the smell... YUM.
I love breakfast. It's one of my favorite meals to cook over the campfire, I most often choose savory. It ends up becoming brunch then you head out on an adventure after or you come in from the surf starving. This is a nice change to spinach in a pan, I love Brussel sprouts. I think they are underrated, they caramelize nicely and go super crunchy, it seems to work well in a taco, get on it.
What do you like about these dishes and for what occasion would you cook it for?
Well crayfish is a rather special treat, but I can dive for it, so you can eat it when every but its best shared with a loved one.
What I like about the sprouts is that they are festive, I find cooking over fire is something to celebrate with others, it's a community thing, although in ISO it's just me, but I share with my followers, haha seems less anti-social hehe, I love the crunchy edges around the dish, the halloumi goes golden and salty, definitely worth keeping for just you.
What is keeping you busy at the moment?
I'm writing a new Kids adventure cookbook, also I am just about to launch some e-books to keep pp inspired in these weird times, they focus on adventure eating at home
Why do you like Heimat products?
That's easy, it's awesome quality products that last a lifetime and it's made by amazing craftsmen and the owner is authentic.
Anything you advise our readers to read, watch, or listen to during their time of restricted movement?
Well, my new e-book is gonna be epic. Definitely watch "world's fastest Indian" about a man that has a dream to record the speed his Indian motorbike goes on the salt flats in the USA. I'll say no more, download and watch
Brussels Sprout and Egg Tacos
1 golden shallot, thinly sliced
8 brussels sprouts, roughly chopped
200 g halloumi
1 tablespoon seeded mustard
6 corn tortillas
Light your fire and let it burn down for about an hour until you obtain a medium heat. Pour a little olive oil into your frying pan and let it heat up. Add the shallot and let it get a little color, then toss in the brussels sprout and cook until soft and a little charred. Crumble in the halloumi and crack in the eggs, then dollop the mustard around the eggs. Cook over the fire until the eggs are cooked to your liking. Heat up your tortillas on sticks over the fire, then serve with the sprouts and eggs. Even better, add some smoky bacon and a splash of hot sauce
Crayfish with Turmeric and Wild Fennel Dressing
Depending on the time of the year, this is such a treat to make. It reminds me of summer and diving for crayfish with my brothers; we’d light a fire to make rolls and fill them with delicate creamy meat from the sea.
125 g ghee
2 cloves garlic,
finely chopped wild fennel fronds (or chopped dill)
Light your fire and let it burn down for about an hour until you obtain a medium heat (or use hardwood charcoal). Meanwhile, put your lobsters to sleep in a bucket of ice with a lid on it. This will take an hour's torso. Slice each crayfish head to tail, brush with some ghee and place, flesh-side down, on the grill. Cook for 5 minutes, then flip them over and brush with some more ghee. Sprinkle with the garlic and wild fennel and cook for another 5 minutes or until the flesh is cooked through. Remove from the heat and rest for 5 minutes. Serve with turmeric dressing
100 g fresh turmeric,
skin on3 cloves garlic, peeled
1/2 cup champagne vinegar
1 cup grapeseed or extra virgin olive oil
To make the turmeric dressing, finely grate the turmeric and garlic (use a Microplane if you have one) into a small bowl, add the vinegar and beat until combined. Stir in the oil, then leave to steep for a few hours before serving. It will turn a vibrate yellow color that looks great against the white flesh of the fish.