Eat’n Park Hospitality Group team members share their experiences to paint a vivid picture of the evolution of a 75-year-old family-oriented, community-minded company. They trace its transformation from a single carhop restaurant into a multi-dimensional hospitality group with concepts throughout the eastern half of the United States.
n her first collection of more than 65 recipes for campervans, caravans and tiny homes, Ash shows it’s simple to cook delicious, seasonal and nourishing food when all you’ve got is a two-burner stove, a small fridge and an incredible, everchanging view.
Kirianna Poole has spent the last five years travelling with her husband and three kids in their vintage Kombi. Life travels slowly in an old campervan, and for Kirianna, that means lots of time to dream up simple, hearty food thats perfect for cooking while camping.
Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Pauls professional hand these are transformed into mouthwatering recipes for the home cook.
A memoir from one of Australia's most prominent lifestyle influencers, Babette Hays edited Belle and wrote several books on Australian food and house style. This book touches on her life from Damascus to Europe to Australia in the 1960s, and offers some classics of French food for an Australian palette, this time with colour photographs and the ......
A memoir from one of Australia's most prominent lifestyle influencers, Babette Hays edited Belle and wrote several books on Australian food and house style. This book touches on her life from Damascus to Europe to Australia in the 1960s, and offers some classics of French food for an Australian palette, this time with colour photographs and the ......
From the pindan red beaches of the Kimberley’s west coast to the karri forests of southern Western Australia, Harry Fisher has cemented his reputation with a pair of tongs around the campfire. Combining his passion for the Aussie bush and great food, hes made it his mission to prove that camp cooking doesnt have to be dull cooking.
The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. Mikkel Karstad shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed.
From the creators of CAMPS 10 and PARKS 5, Australias favourite RV travel guides, the Camps Australia Wide Community Cookbook is full of tried and true recipes generously provided by the CAMPS community. You’ll find quirky recipes in here, some named for the chef, others for the location! Embrace the ethos of camp cooking.
