Features
Wild Cuisine
Features
The A to Z of sustainable food habits
Wild Cuisine
Family pancakes
Wild Cuisine
Poshing up the porridge
Wild Cuisine
Nutty bars
Wild Cuisine
Adventure Scroggin
Wild Cuisine
Espresso chocolate bark
Wild Cuisine
Forager’s Tapenade
Wild Cuisine
Food for the kids
Wild Cuisine
Chorizo pesto penne
Wild Cuisine
Garlicky mushroom and pea porridge
Wild Cuisine
Japanese mushroom on rice
Wild Cuisine
Mushroom and pea risotto
Wild Cuisine
Truffle-cheese mushrooms on mash
Features
Keeping kai organised
Wild Cuisine
Vegetable marinara
Wild Cuisine
Salmon ramen bowls
Wild Cuisine
Aotea Circuit cheesecake
Wild Cuisine
Dark chocolate, peanut butter and honey bites
Wild Cuisine
Leftover lentil salad
Wild Cuisine
Roast pumpkin and quinoa salad
Wild Cuisine
Veggie fried noodles
Wild Cuisine
Mexican beans
Web exclusive
Spring is a great time to forage for bush kai
Wild Cuisine
Almost instant mac ‘n’ cheese
Wild Cuisine
Popcorn three ways
Wild Cuisine
Sushi salad
Wild Cuisine
Not mince on toast
Wild Cuisine
Lessons in home-cooking dehydrated food
Wild Cuisine
Banana bites
Wild Cuisine
5 hot chocolate recipes for backcountry connoisseurs
Wild Cuisine
No egg omelette
Wild Cuisine
Deluxe toasted sandwiches
Wild Cuisine
Ditching the stove
Wild Cuisine
No-bake fries
Wild Cuisine
Baked fudge protein bites
Wild Cuisine
Maple choc crispies
Wild Cuisine
Mini polenta pizzas
Wild Cuisine
Crunchy choc ginger granola bars
Wild Cuisine
Winter carrot and lentil stew
Wild Cuisine
Tramper’s bread
Wild Cuisine
Mountain muesli
Wild Cuisine
Coconut and blueberry rice pudding
Wild Cuisine
Savoury chickpea pancakes
Wild Cuisine
Whitebean and rosemary dip
Wild Cuisine
Teriyaki mushroom dumplings
Wild Cuisine
5 ways with pasta
Wild Cuisine
The peak of pick-me-ups
Wild Cuisine
Fried banana splits with coconut caramel
Wild Cuisine