You’ve built a career around cooking in the wild — what first sparked your passion for food, and how did it evolve into this unique outdoor approach?

Sarah: My passion for food really began when I was 16. One of my best friend’s mums was the head of a culinary school in Tasmania, and I used to always watch her cook in the kitchen. I was inspired by her creativity and how confidently she used her hands — I naturally gravitated more toward that kind of expression than anything academic. My parents encouraged me to enroll in culinary school, and I left high school early to pursue it. I’ve never looked back.

Growing up in Tasmania, a small island state in Australia, we spent a lot of time outdoors — hiking, surfing, camping. It's a remote place, so getting anywhere often involved lighting a fire and cooking outside. Back then, outdoor cooking wasn’t seen as a career path, especially for chefs. But about eight years ago, everything shifted. I was working at a restaurant in Tasmania that had a wood-fired oven in the center of the space, and something clicked. Around the same time, my brother asked me to cater his wedding in an apple orchard. That was a turning point — people started asking me to cook for events, and it all evolved from there.

Was there a moment when you realized that cooking outdoors wasn’t just a personal passion, but something you could share with the world professionally?

Sarah: Absolutely. That moment came when I was working at the restaurant I mentioned — it had an open-plan kitchen built around a fire. Guests could see everything being prepared right in front of them. That fire created a warmth and energy that drew people in and connected them to the cooking process. When I catered my brother’s wedding, I saw how powerful it was to bring people together around a fire in nature. That’s when I connected the dots — you could create beautiful, immersive culinary experiences outdoors, in ever-changing environments, while still holding onto the same core principles of hospitality and connection.

Where do you find your inspiration these days — is it in the ingredients, the landscapes, the people?

Sarah: It’s definitely a mix of all three. The ingredients and the landscape play a huge role, especially the season I’m in — it really drives the menu. I never fully plan everything ahead, because often I arrive at a location and discover something local — someone’s growing something, fishing nearby, harvesting something special. That kind of inspiration on the ground is what keeps the process exciting and grounded.

What do you love most about cooking in nature versus a more traditional kitchen setting?

Sarah: I love that the landscapes are always changing — it’s endlessly inspiring. A traditional kitchen with four walls stays the same year-round, and that can feel creatively limiting. Cooking outdoors is a fully sensory, immersive experience. The temperature, weather, and terrain — it all plays into the story of what we cook and how we serve. It brings a certain energy you just can’t replicate indoors.

How does wine play a role in your cooking and life?

Sarah: I didn’t truly appreciate wine until I began cooking over fire. There’s such depth in a good wine — the texture, the way it complements food, and the stories behind how it's grown, harvested, aged, and bottled. It adds a richness to a meal that deepens the experience for everyone at the table.

Do you have a favorite memory that combines food, fire, and wine — one that really captures what you love about this lifestyle?

Sarah: One of my absolute favorite culinary experiences was cooking with the Promontory team at Harlan Estate in Napa, alongside Kiawe Outdoors. We created an incredible open-fire kitchen setup right on top of a mountain, completely surrounded by lush vineyards. It was a truly unique and memorable setting. After the cooking was done, everyone gathered in the cellar to dine and enjoy the fruits of our labor.

The entire evening beautifully celebrated everything I love most about cooking: the use of exceptional, quality ingredients; the camaraderie of friends who have truly become like family; the outstanding wine pairings that complemented the food so perfectly; and the incredible atmosphere that the fire created. It was an unforgettable experience.

What place do you love cooking most, and what destination is on your wish list?

Sarah: Tasmania will always be my favorite place to cook. The produce is excellent — seafood, lamb, beef, dairy — and being an island, everything is close by, which makes it really satisfying to source and serve. It’s one of the most beautiful places in the world, in my opinion.

As for my wish list, Morocco is high up there. I’d love to explore the spices, the cooking techniques, and the culture around food. India is another — so much depth in the flavor profiles and a real sense of storytelling through cuisine. Both would be such rich places to cook and learn.