For Australian outdoor cooking virtuoso Sarah Glover, true adventure means culinary exploration from her Land Rover Defender, a "kitchen on wheels." We recently spoke with Sarah about her new Grenadier, outfitting her rig for gourmet adventures, and her passion for savouring local flavours on the open road.​

© Sarah Glover

Where does your love for food and travel come from? ​

I grew up in Tasmania, an island known for its abundance of high-quality food. The reality is that to get anywhere, we always had to drive. This instilled in me, from a young age, a passion for food and exploring new wild places.​

© Sarah Glover

You now have an old Defender and a new Grenadier. How do they compare?

The Defender is the original off-roading truck and remains a novelty to drive. However, there is a significant difference between manual and automatic—you can't truly compare them, as one is a more modern version, while the Defender is more of a classic. I'll always be loyal to my Defender, but I enjoy driving an automatic and not having to think about shifting gears.​

© Sarah Glover

What should food lovers consider when buying and outfitting their rig?​

Consider the location of your cooktop and your water source, as these are the two essentials you need on the road. One of my favorite items is the Front Runner Dometic under-rack table —it’s huge and sturdy. This allows you to cook outside, so you don't smoke out your vehicle.​

Gas, wood, or charcoal? ​

Everyone has their own time and place. The CADAC Safari Chef is convenient for quick cooking, eliminating the need to light a fire and wait an hour. However, the satisfaction of lighting a fire and gathering around it while enjoying your meal will always surpass that of using a gas stove. Ultimately, it comes down to what's most convenient.​

© Sarah Glover

What is something a serious outdoor cooking enthusiast should never leave home without?

​Extra virgin olive oil and sea salt.​

© Sarah Glover

How does food impact your travel?​

For me, food is a massive part of why I travel. That's why I’m in the US—to experience different cultures through food, as it impacts the way you remember a place.​

© Sarah Glover

Should one be self-sufficient or buy local? ​

It's nice to have this entirely catered-to-you experience, but it's not overlanding. It's about rolling up your sleeves, getting your food, packing your coolers, and cooking in unexpected places—sometimes in places you'd never be able to dine at if you weren't in your car. I believe that immersing yourself in a culture where you're initially intimidated leaves the most lasting impression.

© Sarah Glover

You recently acquired Grenadier; how have you equipped it?

For me, I needed to set it up in a self-sufficient way, so the allowed me to configure it as I desired. We have a tent that fits inside—I'm still organizing it properly, as it's a work in progress. made it easy for me to get on the road quickly.​

© Sarah Glover

What gear do you have for off-the-grid living? ​

We've got the from Dometic. There's a on the roof. My Grenadier is not set up the way my Defender is—my Defender has a more built-in system, which I would love to put on the Grenadier. But as far as it being workable and having the same capacity, the kit works great.​

© Sarah Glover

If someone is taking their partner camping for the first time, which of your recipes should they try to impress them? ​

Lamb Chops with Creamy Potatoes (Feeds 2)​

Ingredients: ​

2 tablespoons olive oil​40 g butter​3 cloves garlic, finely chopped​500 g potatoes, par-cooked (pre-cook them a little before you head out on your adventure), chopped​300 g shiitake mushrooms​1/2 cup pouring cream​salt​6 lamb chops​6 silverbeet leaves​olive oil​salt​ Equipment:​Barbecue​

How to make it: ​

Heat your barbecue of choice until it’s nice and hot. I’ve gone for a gas barbecue, but charcoal or even an open fire would also be great. Place a medium frying pan on the barbecue and allow it to heat up. Add the olive oil, butter, garlic, and potatoes and cook until the potatoes are crisp and golden, about 10 minutes.​

Place the mushrooms on the grill and let them smoke for a bit to infuse some flavour, then add them to your potatoes to finish cooking. Stir in the cream and season to taste with salt.​

Add the lamb chops to the barbecue and cook them to your liking (I like them medium−rare, which takes about 3 minutes, turning once). I'm a big fan of putting everything on one plate and digging in, so I usually add the lamb to the frying pan with the potatoes and let it rest there while I cook the silverbeet leaves.​

If you have ever experienced overcooked silverbeet leaves, you’ll know that they are just unpleasant. But did you know you can make them crispy and delicious? Lightly rub the leaves with olive oil and salt, then add them to the barbecue and let them char slightly to crisp up. Scatter them over your dish and enjoy.​

© Sarah Glover

What menu planning tips do you have for overlanders? ​

I recommend planning with meats and staples, such as pasta and rice. Having extra virgin olive oil and hot sauce is always a good idea. Regarding fruits and vegetables, their shelf life is limited, so I always pack pre-chopped kale in Ziplocs. Prepping your veggies in advance is helpful—keep an eye out for honesty boxes and farm stands, as they can be clutch while traveling. If all else fails, pack your two-minute noodles and hot sauce.