For 16 years, Sarah Glover has made a career as a chef and pastry chef in Tasmania, Sydney and New York but these days you will rarely find her in a kitchen.

Instead, the great outdoors is where she now plies her trade. This fascination with cooking in the wild has long been with Glover, but was reignited when she returned to Tasmania. There, on the sands of a beach and deep in the heart of the island she first called home, she realised that her kitchen didn’t need to be constricted to a metal bench under fluorescent lights, but rather it could – and should – be taken outdoors.

These days, Glover caters events world-wide with her over-the-fire ways, runs a cookie company called Bondi Bikkies.

Wild is her first book.