food by jane collins (sizzle & swirl) © styling & props by ... · micro sorrel leaves to...

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

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.


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.


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!


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.


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.

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


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.


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)

Easy Ice Cream with Fire Scorched Peaches


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

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.


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

food by jane collins (sizzle & swirl) © styling & props by ... · micro sorrel leaves to...

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