Five Minutes With… Sarah Glover

By Jenny Jefferies

4 weeks ago

We meet the outdoor cooking specialist

Nature chef Sarah Glover is all about the joys of cooking outdoors. She specialises in open fire cooking, hosting al fresco feasts all over the world under her company, Wild Kitchen, as well as sharing her recipes via cookbooks and videos (check some out here). Below, Jenny Jefferies finds out her foodie tales.

Interview: Sarah Glover On Cooking In The Wild

What is at the heart of your philosophy? 

For me cooking over open fire is a customised art form, and each dish is a culmination of stories, time spent together, and the finest regional ingredients. At the heart of my philosophy is a commitment to sourcing quality produce from each region, and forging connections with farmers and providers that weave a narrative into our menu. From a private island in Tasmania to the grandeur of upstate New York, I create a culinary experience that reflects the essence of the locale. The Wild Kitchen has an ability to bridge rustic authenticity and refined luxury, while creating truly unique and unforgettable moments for each client. 

What have been your most memorable food moments?

In the desert of Joshua Tree, cooking wild game that we hunted and gathered, we also built all the frames we cooked the meat on by hand. As the food was cooked over the coals and the sunset came down over the joshua trees, we had family and friends come and enjoy the labour of our love.

Sarah Glover

What helps make your wild feasts so unique? 

They are all built based on the location and the client, so no two events are the same.

What is the best fuel to cook over an open fire?  

Hardwood such as oak, cherry or almond.

Where did your love of cooking with fire come from?   

My love of cooking with fire came from a childhood of camping and exploring the island I came from in Tasmania. 

Who or what inspires you?  

I’m inspired by Francis Mallmann as a chef, Noma [the restaurant in Copenhagen], and artists who are authentic to themselves such as Van Gogh and Picasso. And I love working with farmers and producers.

What is the greatest thing about the culture of Australian food?  

It’s very multicultural, and offers a lot of diversity. As we don’t have a rich history in our own style of cooking there is a lot of creative freedom.

Sarah Glover

How important is it to source local produce from farmers?  

It’s key to my creations, without it the story and journey is not authentic to my philosophy. You welcome people to a world where everyone can be a cook; there’s a place for everyone around your campfire. 

How are your fire friends encouraged to bring their own individual flair and sense of adventure to the kitchen?  

By inviting conversation around what we are creating and new ideas, I love it when people are inspired to try new recipes and or bring ideas to the table around how or what we are cooking. 

What does food mean to you?  

Food to me is comfort; it warms me up and celebrates. It means community, food can celebrate so many cultures, jobs, industries and stories. The kitchen is the meeting point in a home and I believe that this can also be in the outdoors around a campfire; the primal need for nourishment is not only of the body, but of the soul as well.

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