What’s cooking in the ‘gourmet’ bush?


The new cookbook will be out in March 2018 and is designed to appeal to both the traditionalist and adventurous. 

It will include recipes for all things bush and the food industry will be featured in the book, including the popular brand, Campfire Grill.

The cookbook includes the recipes for:A “family style” gourmet cookbook, for all your family’s needs, from beginner to pro.

A family of recipes for traditional, new, and seasonal meals, with an emphasis on fresh ingredients and seasonal flavours.

A guide to the bush-themed dining menu at Campfire Grills. 

A book for the chef who wants to be an expert. 

Gourmet food in the bushFood for the modern eater is no longer confined to the dining room.

The bush food industry is booming, and with its growing popularity and demand, it’s also getting more popular with chefs.

The industry’s popularity has driven prices down.

The bush food world is now big enough to support a new cookbooks. 

“It’s great to see the community working together and creating a wide range of books and cookbooks for all tastes,” said Paul Cawley, managing director of Campfire.

“There’s a lot of great ideas coming out and we’re delighted to be a part of it.” 

A cookbook of its kindIt’s a big idea. 

The cookbooks are a huge part of the bush food business, with around 400 food businesses in Queensland and NSW, with more than 4,000 employees. 

There are now around 700 bush restaurants, catering to around 40 million people in Queensland. 

In the last five years, the bush has seen a rapid rise in the number of restaurants opening and there is a large market for cookbooks about bush food. 

Campfire Grill has been producing its own cookbooks since 2006, with the first cookbook featuring recipes for the “gourmet” category.

The company now has more than 100 cookbooks available, including its own brand of barbecue and grilling, as well as the “food for the adventurous” cookbook. 

Some of the cookbooks have also appeared in the New York Times and the Wall Street Journal, as part of their “The Next 100 Cookbooks” series. 

‘It’s good for the industry’The book is expected to appeal not just to chefs and the bush eater, but also to foodies looking for new ways to make money.

“The whole industry is looking at bush as a great opportunity to expand and develop its brand and services, so we’re really pleased that Campfire will be part of that, as we hope it will,” said Campfire owner Mike Brown. 

 “The book will provide a unique and engaging experience for anyone who wants a great bush food cookbook.”

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