food by jane collins (sizzle & swirl) © styling & props by ... · micro sorrel leaves to...
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The Campfire Feast
Food by Jane Collins (Sizzle & Swirl) © Styling & props by Pony Rider
The Campfire Feast
We wanted to share some quick
and easy campfire recipes for your holiday feast.
Enjoy some camp side options this festive season.
Blackberry & star anise spiked gin
Rubbed honey loaf
Fire roasted haloumi with green sauce and pomegranate jewels
Bbq whole snapper with limes and tomatoes
Seafood stew
Easy ice cream with fire scorched peaches
Choc chip ice creams with chocolate coconut topping
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Blackberry & Star Anise Spiked Gin
Serves 8Prep time – 15 minutes
Cooking time 10 minutes, plus 20 minutes cooling time
2 cups frozen blackberries¼ cup maple syrup ¼ cup lemon juice
2 Star anise1 cinnamon stick
240ml of your favourite GinCrushed Ice to serve
1.25 L Mineral water
1 To make the syrup, place blackberries, (reserve a few for garnish),
maple syrup, lemon juice and spices into a small saucepan over
a medium heat (either open fire or on the stove top). Stir till combined and
heat gently for 8-10 minutes over the fire till slightly thickened
and pulpy. Mash with a fork to break up the blackberries.
2 Remove from heat and allow to completely cool. Fill glasses with ice,
pour 30ml of Gin into each glass, spoon in 2 Tablespoons of blackberry mixture,
and top each glass with mineral water.
3 Place a reserved blackberry onto the end of a stick or stirrer and serve.
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Roasted Haloumi Slices
Cut the slices into 1cm thickness, throw some olive oil
on the hot plate and wait till you hear a sizzle.
Cook haloumi for 2 minutes either side or until
golden brown, turn and repeat.
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Fire Roasted Haloumi with Green Sauce and Pomegranate Jewels
Serves 8 Prep time – 15 minutes
Cooking time 5 minutes
2 Tbsp olive oil750g haloumi sliced into 1 cm thick slices
1 small pomegranate, seeds removedMicro sorrel leaves to serve
Green sauce
2 cups picked parsley
1 cup picked basil leaves
½ cup extra virgin olive oil
1 lemon, juiced approx ¼ cup
Sea salt and cracked black pepper
1 tsp caster sugar
1 In a blender place parsley, basil, oil and lemon juice. Blitz till smooth
and season with sea salt, cracked pepper and sugar. Set aside.
2 Build the fire till a medium heat is reached. Place a flat grill over flames to
heat up, or you can heat a fry pan to medium high heat on the stove top.
3 Drizzle olive oil over the haloumi slices and cook over medium heat for
2 minutes each side till golden brown. Remove and place directly onto a large
serving platter. Drizzle with green sauce, scatter with pomegranate
and micro sorrel leaves.
Food by Jane Collins (Sizzle & Swirl) © Pony Rider
Sour Dough Sticky Loaf
Rub the loaf in a blend of olive oil,
and manuka honey, warm in the oven
for 15 minutes, and serve with a
dipping sauce of olive oil - delicious filler!
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Seafood Stew
The roasted tomato and tarragon soup can be made a few days before.
Will keep for 3-4 days, covered in the fridge or frozen for 3 months.
Great idea to do this before hand, so its ready to go on the feast day.
Easier to make this in the oven, as the tray will catch all the beautiful juices
that you need to make the soup sing! But the final touches can be cooked
over the open fire, or on the stove top.
Serves 8Prep time – 15 minutes
Cooking time 1 hour 30 minutes
Tomato & Tarragon Soup
3 kg ripe tomatoes, core removed, cut in half
1 head garlic, cut in half
Sea salt and cracked black pepper
20g tarragon leaves, plus extra to serve
2 Tbsp olive oil
1 litre chicken stock
1 kg Kipfler potatoes, scrubbed and boiled
1 kg salmon fillets, skin on cut into large pieces
1 kg firm white fleshed fillets, skin on cut into large pieces
1 kg vongole
Berkelo sour dough bread to serve
1 Preheat oven to 180°c or 160°c fan forced. Line a deep tray
with baking paper and place tomato and garlic halves, cut side up on tray.
Season with salt, pepper and tarragon. Drizzle with olive oil and roast for 45-
50 minutes till golden brown and very soft. The garlic may brown quicker than
the tomatoes, check at 40 minutes and remove.
2 Bring a saucepan of water to the boil and cook potatoes over medium high
heat for 10 minutes till just tender. Drain and set aside.
3 Squeeze out the garlic cloves into a large saucepan. Remove
skins from tomatoes, and discard. Place tomato flesh and all the juices into
the saucepan along with chicken stock, (we used home made,
store bought is also fine).
4 Bring soup to the boil over medium high heat. Simmer 25 minutes
till thickened slightly. Blend till smooth.
5 Add kipflers, fish and salmon pieces and cook for 4-5 minutes.
Add vongole and cook for a further 5-10 minutes till vongole have popped
open and fish is opaque.
6 Divide seafood and potatoes into serving bowls, and top with extra tarragon
and cracked pepper. Serve with sour dough bread.
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
The Quick and Easy Festive Tree
Green Wreath Styling Tips
Take some time to decorate your tree
with your mates or if your a simple kinda
no fuss guy then chuck up our banner and throw
on some copper lights and shazam,
Santa is on his way! Jump online for our banner.
Go out into the garden and grab a bunch of greenery.
Bind it with string and throw some copper lights on.
It looks beautiful, natural and better yet you can
throw it in the compost bin so no waste.
Wrap presents in vintage cloth or brown paper and tie with
brown string. Throw some wild flowers or greenery on top for
something a little pretty.
Festive Wall Banner by Pony Rider
Be a Gift Giving Winner
Turn up prepared this year with a table
gift to blow your mates away.
I know we say it doesn’t matter but truth
be told it bloody does. Winner! YES!
Limited Edition Candles by Pony Rider
Whole Red Snapper - Open Grill
Heat the fire up to a good heat,
rub olive oil on the fish, season with s&p
and baste over the open flame for 8-10 minutes,
flip and roast for same time on other side.
BBQ Whole snapper with Limes and Tomatoes
Serves 8Prep time – 15 minutes
Cooking time 20 minutes
1 kg plate sized whole snapper, skin scored 1 bunch mint leaves or coriander leaves
2 Tbsp olive oil2 Tbsp lime juice
Sea salt and cracked black pepper 250g mixed heirloom tomatoes, halved
Extra limes to serve Basil leaves to serve
Balsamic glaze to serve
1 Tie the bunch of mint leaves together with string to secure.
Combine olive oil and lime juice and season with salt and pepper.
Crank up the BBQ or build the open fire to medium high heat.
Preheat a flat grill over the flames till hot.
2 Cook snapper on the flat grill and baste with combined oil and lime juice,
for 8-10 minutes each side depending on the thickness of the fish.
3 Place onto a platter and top with tomatoes, herbs, extra limes
and a drizzle of balsamic glaze.
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Commune Runner by Pony Rider (www.ponyrider.com.au)
Limted Edition enamel cup candles (www.ponyrider.com.au)
Saviour Tea-towel Olive (www.ponyrider.com,au)
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Easy Ice Cream with Fire Scorched Peaches
Serves 8Prep time – 30 minutes
Freezing time 5 hours or overnight Cooking time 15 minutes
600ml thickened cream 1 x 395g condensed milk
1 tsp vanilla bean, scraped or 1 tsp vanilla extract
1 Line a 4 cup loaf tin with baking paper extending over the long sides
(this will make it easy to remove frozen ice cream from container)
2 In a large bowl, beat cream with electric beaters till soft peaks form, stir in
condensed milk and vanilla. Stir till combined. Pour into prepared loaf tin.
Freeze for 5 hours or overnight. Can be made up to 2 weeks in advance.
Fire scorched peaches 8 firm ripe peaches white or yellow
2 Tbsp maple syrup 2 limes, halved
4 kaffir lime leaves, crushed¼ cup shelled pistachios, chopped
2 Tbsp sesame seeds
1 Build the fire till medium high heat. Place peaches into
a bowl and add maple syrup, juice of limes, lime leaves.
Toss to combine. Place in a wire rack, or cook directly onto the grill plate.
2 Cook for 6-8 minutes each side till golden and blistered. Place onto a platter,
serve with ice cream sprinkled with pistachios and sesame seeds.
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony
Commune Runner by Pony Rider
Limted Edition enamel cups by Pony Rider
Blue Ridge Wrap (tablecloth) by Pony Rider
Location @campseabird © Styling by Pony Rider
Choc chip ice creams with chocolate coconut topping
This is a kids version of the easy ice cream, by simply adding some chocolate and coconut.
Makes 12
Prep time – 15 minutes Freezing time 5 hours or overnight.
600ml thickened cream1 x 395g condensed milk
1 tsp vanilla bean, scraped or 1 tsp vanilla extract ½ cup chopped chocolate
Chocolate coconut shell-1 cup dark chocolate, melted
1 Tbsp coconut oil ½ cup shredded coconut
1 In a large bowl, beat cream with electric beaters till soft peaks form,
stir in condensed milk and vanilla. Stir till combined. Pour into 100ml ice cream
moulds. Freeze for 5 hours or overnight. Can be made up to 2 weeks in advance.
2 Melt chocolate and coconut oil together in a small
saucepan over slow heat on the fire or on the stove top.
3 Remove ice creams from moulds and drizzle with chocolate.
Quickly sprinkle with coconut. Serve.
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony Rider
Food by Jane Collins (Sizzle & Swirl) © Styling by Pony
People -Food - Props
Kelly Searl Styling/Creative (@pony_rider)
Jane Collins Food/Recipe/Styling (@janeecollins)
Chris Searl Photography (@chrissearl)
Location (@campseabird)
Nicky Crowly (@nicceramics)
Berkelo Bread (@berkelo.au)
Oceana Traders (@oceana_traders)
Krinklewood Rose (@krinklewood)
Applewood Gin (@applewooddistillery)
Commune Table Runner by PonyRider
Blue Ridge Wrap - styled as tablecloth by PonyRider
Limted Edition enamel cup candles by PonyRider
Festive Tree Wall Banner by PonyRider
Saviour Tea-towel - Olive or White by PonyRider
Admiral Tea-Towel by PonyRider
Sergeant Tea-Towel by PonyRider
Props sourced vintage care of (@campseabird)
Extra shoutout goes to my dear friend Jane Collins.Her entertainment ideas are simple, fresh and she
always keeps it fun. Your the best Miss Jane. x k
Of course none of this could be captured without Chris Searl and his magic eye. You know it. x
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