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Wild Cuisine

Orange steamed brownie cups

Kūmara gnocchi with buttery greens

Mediterranean mountain pasta

Overnight oat pancakes

Sole Food

The A to Z of sustainable food habits

Family pancakes

Poshing up the porridge

Nutty bars

Adventure Scroggin

Espresso chocolate bark

Forager’s Tapenade

Food for the kids

Chorizo pesto penne

Garlicky mushroom and pea porridge

Japanese mushroom on rice

Mushroom and pea risotto

Truffle-cheese mushrooms on mash

Keeping kai organised

Vegetable marinara

Salmon ramen bowls

Aotea Circuit cheesecake

Dark chocolate, peanut butter and honey bites

Leftover lentil salad

Roast pumpkin and quinoa salad

Veggie fried noodles

Mexican beans

Spring is a great time to forage for bush kai

Almost instant mac ‘n’ cheese

Popcorn three ways

Sushi salad

Not mince on toast

Lessons in home-cooking dehydrated food

Banana bites

5 hot chocolate recipes for backcountry connoisseurs

No egg omelette

Deluxe toasted sandwiches

Ditching the stove

No-bake fries

Baked fudge protein bites

Maple choc crispies

Mini polenta pizzas

Crunchy choc ginger granola bars

Winter carrot and lentil stew

Tramper’s bread

Mountain muesli

Coconut and blueberry rice pudding

Savoury chickpea pancakes

Whitebean and rosemary dip

Teriyaki mushroom dumplings