CLOCKWISE, FROM ABOVE Fresher
than fresh scallops; Sarah’s brothers
Jonathan (left) and Nathan (at rear) on Jonathan (left) and Nathan (at rear) on
the boat wthe boat with friend Brody Corbett ith friend Brody Corbett
after diving for scallops off Mafter diving for scallops off Maria aria
Island, TasmIsland, Tasmania; Sarah grills the ania; Sarah grills the
scallops over a fire on the beach.scallops over a fire on the beach.
SARAH GLOVER loves to
cook. She loves to cook on the edge of
a windswept cliff, in a clearing in the
forest, on a salty stretch of beach or
by a trickling stream. Sarah is a chef
and an adventurer and her food is
a reflection of this. She works with
what she has in front of her, led by what
feels good and what tastes great.
She grew up in Lauderdale,
Tasmania, the second of eight children
and no stranger to the goings-on in the
kitchen or the open spaces and rugged
beaches of her home town. She has
made a career as a chef in Tasmania,
Sydney and New York, but it is the great
outdoors that holds her heart.
Wild, her first cookbook, is about the
connection between the land and the
food we eat. About cooking simply in
the wild. It’s about the memories we
create through these experiences.
Sarah suggests using these recipes
as guides and seeing what produce
your adventures bring. When you meet
a supplier who’s passionate, you’re
guaranteed a great product. Listen to
producers and roll with the punches.
It’s about honouring the land and its
people, and embracing the unknown.NOVEMBER 2017 COUNT RY ST Y LE 103SARAH GLOVER COU N T RY CH EF
FRESHER THAN
FRESH SCALLOPS
Feeds about 4
You will need a campfire grill or hotplate,
available at camping stores, to cook the
scallops over the fire.
fresh live scallops (as many as you can get)
scallop roe butter with native bush pepper
(recipe page 105)
sesame dressing (recipe page 105)
lemon verbena oil (recipe page 105)Light a fire, then let it burn down for
2 hours until you obtain a medium heat.
Cut scallops from their shells.
Remove guts, then return scallops
to cleaned half shells. Place shells on
grill over coals and dress with scallop
roe butter, sesame dressing or lemon
verbena oil, whichever takes your fancy.
Be careful as scallops will spit as they
cook (this is just the saltwater reacting
with the heat and oil). Cook for about
5 minutes or until flesh is cooked and
turns white. Eat immediately. >