Chef Ivan Richards, owner of Toast Fine Food Company, finds inspiration in the simplicity and challenge of outdoor cooking. With a deep appreciation for the minimalism required and the manual control demanded by cooking with fire, Chef Ivan’s love for comfort food shines through in the five recipes he recently developed for our first-ever recipe book. We recently had the pleasure of speaking with him about the inspiration behind the recipes. Here’s what he had to share:
1. What inspired you to create these outdoor recipes, and how do they reflect your personal approach to cooking in the great outdoors?
The equipment, because when you’re cooking outdoors over a fire, you use very few items. I like comfort food and I enjoy a challenge. That’s why I enjoy cooking over a fire so much. It’s always interesting, and there’s no dial to turn the heat up or down. I have to physically regulate it with charcoal, briquettes or wood.
2. Can you share some of your favourite tricks for achieving the perfect campfire cookout, especially for those new to outdoor cooking?
I love doing unexpected things. Things people haven’t seen before. That is why I enjoy stretching out cooking on a fire to make the most of the temperature. Planning is crucial to be able to use your charcoal or wood fire efficiently. Then utilise it to its fullest. Braai flank steaks while the fire is still hot. Once it’s moderate, you can cook a chicken slowly and steadily, and once the heat is low, you can grill your braaibroodjie. My favourite trick: If I have very hot coals and no more space on the grill, I throw my steak directly on the coals. If your coals are hot enough, they won’t stick to the steak and add a wonderful smoky taste to your meat. If you like medium-rare steak, your meat will be ready in about three minutes, depending on its thickness.
3. How do you think Camp Master products enhance the outdoor cooking experience, and which specific items do you find indispensable for your recipes?
Outdoor cooking isn’t necessarily a one-size-fits-all situation. The general idea behind cooking on a fire is the coming together of people. It’s immediately for a group of people, and that means socialisation – the essence of outdoor cooking. You’re cooking on an open fire, a family-oriented affair. It’s a gathering. You’re not going to light a fire just to fry an egg for yourself. It’s a reason to socialise, and for that you need durable equipment. My favourite item that I use in almost all my recipes is the Camp Master Coal Scoop. It’s one of the best things Camp Master has made. I have three at home because it’s so versatile not only for temperature control but also for shifting and moving things around (please don’t use it in the food). Another versatile item I use is the Camp Master Reversible Griddle. You can be anywhere without a braai, with just a fire underneath it you can cook nearly anything on it. For the recipe book, we made the s’mores on it.
4. What advice would you give to someone trying to create a memorable campfire experience?
What I don’t like about braais is the idea that one person usually has to cook all the meat and then the meat eventually gets cold. To make it more memorable, regulate your temperature and eat directly from the fire. If you have hot flames, cook your steak and sausage and serve it immediately with a bit of chimichurri. If you’re making chicken, once it’s cooked, let it rest for five minutes, slice it, and serve it to the guests around the fire. Braai is meant to be stretched out. Eat and nibble as the process unfolds. End with your braaibroodjies. Eat them right off the coals. It’s the ideal way to socialise around the fire.
5. How does cooking outdoors differ from traditional kitchen cooking, and what do you find most rewarding about creating meals in nature?
Temperature control is something you don’t learn in five minutes. You need to have braaied more than once to understand it. Contrary to popular belief, [and few people realise that] you can do more on an open fire than in a traditional kitchen. It’s more simplistic, and again brings people together. There’s nothing quite like lighting a fire and enjoying a beer or a glass of good wine in the outdoors. For me, this is incredibly nostalgic. You can’t light a fire in a house and experience it in the same way.
6. Let’s talk about the versatility of the products used in these recipes. Can you tell us how you experienced it?
The reversible items, like the griddle and the flat-top pan, are probably my favourite. There’s also the pot Camp Master Square Braai Pan with Reversible Grill Lid which has a lid that also serves as a griddle making it a four-in-one piece of equipment. It’s a pot that you can use to sauté with, and as a flat top to grill with. You can even bake bread in it. You can braai steak on it; you can slow cook tougher, thicker cuts of meat or veggies in it because of its lid. You can braai chicken wings on it. You can make dessert in it. It’s incredibly versatile and the lid alone serves many purposes.
7. Are there specific features that stand out to you in terms of usability and convenience?
The Camp Master Flat Bake Pot is a game-changer because you can use it indoors too. The fact that it doesn’t have legs makes it very versatile.
8. Camp Master’s cast iron cookware is known for its durability. How has the quality of these products influenced your cooking process?
The fact that it’s cast iron makes it quite heavy. I was surprised when I picked up the boxes in store to feel how heavy they were compared to their size. It’s really affordable for the quality you get. And it’s ideal for outdoor use. When I was cooking in one of the pans, it was about 40 centimetres above my coals, and once it got hot, I noticed it started simmering slowly. That’s a good sign because it shows that it can regulate heat well. This is great for cooking indoors because it maintains heat long after you turn down the dial, saving you electricity.
9. Cooking with cast iron over an open flame can create a unique flavour and experience. How do you think it enhances the overall cooking experience?
It feels safe and sturdy to use and I can assure you it’s not going to fail you. I have a lot of trust in something with that weight on an open fire. If you’re afraid, you’ve already lost the battle. That’s what Camp Master’s cast iron offers me.
Make Cooking an Adventure
Chef Ivan Richards’ approach to outdoor cooking is a testament to the power of simplicity, versatility, and community. With the right tools and a bit of creativity, anyone can create memorable meals that bring people together around the campfire. Whether you’re a seasoned outdoor cook or prefer cooking indoors, Chef Ivan’s recipes will make your next culinary adventure epic. The recipes are available here.
Visit your nearest Builders Warehouse, Makro, or Game for all the cooking essentials you need to ensure your cooking is an adventure.