Tucked into a grove of old-growth pine trees is an eye-catching campsite. The sounds of a rushing river and twittering birds fill the air as the sun descends behind the hill.
Dinner preparation is underway, but it's not what you'd expect. An expansive camp kitchen with bamboo and stainless-steel surfaces hums with activity. Illuminated by the glowing light of hanging lanterns, two campers happily buzz between the cooler and prep area. The gas stove hisses as it heats up, a third camper prepares fresh cocktails for the group; Culinary craft and precise skills are on display, but pretentiousness and fussiness are absent.
A neatly set table awaits the diners. The scents and sounds indicate an elevated culinary experience is on the way. Removed from society's distractions, the group gathers around the table, engaging all of their senses as they indulge in an unforgettable meal.
Reclaim the joy of camp cooking and build out your own fully customised setup with the Iron Grill Table outdoor kitchen system and cook on a Takibi Fire & Grill.
Why not try our delicious camp recipes by our US Takibi restaurant Executive Chef Cody Auger and a refreshing beverage from mixologist Jim Meehan.
Takibi Executive Chef Cody Auger brought his culinary craft to camp and shared a recipe from the restaurant’s menu. Located in Snow Peak USA headquarters in Portland, Takibi is our Japanese restaurant, built on the ethos of Takibi Time, spending time together round the fire.
Fire up the Takibi Fire & Grill for this salted salmon recipe. With minimal prep and a straightforward grilling process, it’s an easy route to a delicious meal for you and your camp companions.
Camp Recipe: Spring Chinook Shioyaki
INGREDIENTS:
- 1/2-1 Chinook (King) Salmon or Salmon portioned to even size and shape.
- Salt
- 1 lemon
- Grated daikon radish
METHOD:
Heavily salt the fish on both sides for 35-45min depending on thickness. Leave thicker pieces in the salt for longer. Rinse off the salt, after the desired amount of time and pat dry. Skewer portions and grill over high heat. Start with the skin side towards the heat for the first 30 seconds, then flip and cook the flesh side. This gives the skin a chance to contract, then flatten before you cook the opposite side. It should take roughly 3-5 minutes on the first side, then 2-4 minutes on the skin side to finish. Twist skewers in place before removing to pull out cleanly.
Plate with lemon and grated daikon.
Camp recipe: Grilled Cabbage with Karashi Sauce
INGREDIENTS:
- 1 Head of Cabbage
- Olive Oil
- Salt
- Yaki Nori
Karashi Sauce:
- 125ml rice vinegar
- 4 egg yolks
- 3T karashi (Japanese mustard)
- 1Tbsp sugar
- 1Tsp salt
METHOD:
Prepare the Kizami Nori by cutting the yaki nori into 4cm strips with scissors, then cut into thin matchsticks with the 4cm strips. The cabbage should be cut into three or four wedges. Then, oil both sides and season with salt. Char both sides of the cabbage over high heat on the Takibi Fire & Grill while also cooking the cabbage through. Finish by drizzling the karashi sauce over the cabbage and top with the kizami nori.
Our friend and legendary mixologist Jim Meehan brought a delicious cocktail to the campsite. An ode to leisurely summer afternoons in the sunshine, the 'Patio Season' features a sparkling wine and nocino (green walnut-infused Amaro liqueur). At Takibi, it’s garnished with a candied peach instead of an olive, as the original spritz is garnished in Venice. When enjoying the Patio Season at the campsite, we recommend serving in the Titanium Single-walled 450 Mug and savouring each sip in the comfort of a Low Beach Chair.
Drink Recipe: Patio Season
INGREDIENTS:
- 60ml Sparkling Rosé
- 20ml Strawberry Infused Aperol
- 20ml soda water
- 20ml Nocino
Strawberry Infused Aperol
- 240ml Aperol
- 5 dehydrated strawberries
METHOD:
Infuse strawberries in the Aperol for 30 minutes at room temperature. We recommend using the Titanium French Press if available! Fine strain and press the Aperol out of the strawberries. Build the drink in a chilled Titanium Single-Wall 450 Mug, then add ice. Garnish with a Wakamomo baby peach.
Written by Savannah Frimoth, edited by Beatrice Bowdon.
