Wow, fifty, this is a golden anniversary. Can you imagine that we have reached this milestone? I feel so privileged to be a regular part of this magazine for the last six years. I have loved reading all the stories, looking at all the photos and hearing about important environmental matters and campaigns to protect our wild places we love so much. What an adventure we have all been on over this time, so much has happened. I really do enjoy sharing the stories of my adventures, conservation issues close to my heart, nutritional advice and recipes with you and I do hope you enjoy reading them too.

So firstly, I want to say a huge congratulations to Matt, Stephen and Eva for creating such an awesome magazine and thank them for letting me slowly become part of their lives (yes there has been some tough moments) and magazine as a regular contributor. Also, a massive thanks from the bottom of my heart for being there for me and helping me publish the cookbook I wrote. Seriously, this book would not have come to fruition if it was not for their amazing encouragement and support. Thank you. Within the Wildwalks team, true bonds and friendships have been made that will last a lifetime, which I am so grateful for. I am really looking forward to working towards another milestone with the team and being part of this amazing and inspiring magazine.

So, that is enough of the sentimental stuff which I don’t do so well at, and for this fiftieth edition I thought I would try to create something special, it even has some golden bling. I hope you like it, so here goes. Happy hiking everyone and enjoy this golden celebration.

Yummy food for a special occasionAll pictures by Sonya Muhlsimmer

Golden Celebration

Sonya Muhlsimmer

52 | BWA December 2021

A what cake? A lava cake, that’s right. I was experimenting in the kitchen with my sister trying out different recipe ideas for this edition and this is what we came up with. She named it and we both agreed this cake tastes awesome. A lava cake is somewhat of a gooey cake, so expect this cake to be sticky and the chocolate bits melted through and run out of the cake when you cut the cake open. Get it, sticky and runny, just like lava. And the benefit of this cake is cooking it in a bag so there is no washing up, great. Peanut butter powder can be found in good health food shops, some supermarkets or ordered online. Nutritionally the powder contains a good source of protein and fibre, so it is good for you; this cake just keeps getting better. Peanut butter and chocolate are such a good flavour combination, this cake has it all.

At home preparationPlace the ghee in a well-sealed, airtight container. Place all other dry ingredients into the bag. Label the bag, print out the method at camp instructions and pack with the bag.

Method in campAdd the ghee to the cake mix in the bag. Seal the bag and with your fingers work the ghee through the mix from the outside of the bag. Now add the water to the bag and mix well. Boil about 2 cups of water in a pot and add the sealed bag into the water. Cover if you have a lid and cook for about 6 minutes. If you don’t have a lid cook the cake for an extra minute or two. Serve from the bag or empty onto a plate. Optional, sprinkle with golden flakes and enjoy. Serves 2 decent-sized portions.

Bag 1 (Peanut butter lava cake mix)

Container

Water

Peanut Butter Lava Cake

BWA December 2021 | 53

Tiramisu is a layered cake made with sponge finger biscuits soaked in coffee. Tiramisu means “pick me up”, and with the biscuits soaked in coffee, this is a fitting cake for a golden celebration. This is a simple dish to make with all the ingredients found at the supermarket, however you will need a few bits of crockery to make it. For the extra special occasion and you don’t mind carrying it, adding a bit of Kahlua to the cake will really be something special. Gold flakes can be bought online, they can be expensive depending on what type you get. But for a fiftieth anniversary it is worth it, just go online and look for edible gold flakes for cakes and I am sure you will find something. Why not have a bit of bling for a fitting anniversary?

At home preparationPack all the ingredients separately. Label the bags, print out the method at camp instructions and pack with the bags.

Method in campBoil 3/4 cup of water. In a bowl add the coffee powder and boiling water, let cool. In the meantime, in another bowl add the instant pudding mix and milk powder, and with a fork stir through 225 ml of water and mix until the mix thickens, about 2-3 minutes. Now soak about half the biscuits in the coffee and water for a few seconds each side then layer the soaked biscuits in a flat pan approximately 180 mm diameter or until the bottom of the pan is covered. Spread half of the pudding mixture over the biscuit base. Soak the remaining biscuits in the coffee mix and layer them on top of the pudding mix. Spread the remaining pudding mix over this second layer of biscuits. Optional - sprinkle with gold flakes. Serves four.

Bag 1 (Biscuits)

Bag 2 (Tiramisu mix)

Bag 3 (Coffee)

Bag 4 (Milk powder)

Container

Water

As you may have guessed, I come from German ancestry. My dad moved to Australia when he was around the age of 20, so his German heritage and traditional German food tastes are still a big part of him. That meant that I grew up on all that German food, which included the mulled red wine called glühwein. Yes, it makes kids sleep well, you don’t need much. I really did not appreciate this kind of food, and growing up in Australia I just wanted normal Aussie food like what all my friends ate. Did you know Germany has around 1500 varieties of sausage? We always had different types of sausages, salami and sauerkraut in the fridge.

Anyway, it was only when I went to live in Germany that I began to understand my father and appreciate my German heritage, traditions, and traditional German food. It has also been the only time I have not had to explain or teach the correct pronunciation of my last name ... Oh by the way, my last name has those funny things called umlauts over the u too. There are many fond memories of living in Germany and there is really something special about walking around the Weihnachtsmarkt at night, drinking glühwein. Weihnachtsmarkt means Christmas Market, which most towns have around Christmas, and at night there are plenty of small food vans that sell that mulled red wine, it is a tradition.

Admittedly this is a nice recipe for the wintertime, especially for camping in the snow but this recipe really oozes with those warm and fuzzy feelings. It will feel like you are glowing when you drink it - get it, glüh, or glow. Yes, I know you can just drink the wine, but making glühwein is for special occasions, and for a fiftieth edition, this indeed calls for celebration. Now, grab your warm mug of glühwein, stare your friend in the eye and say as heartily as you can, Prost, and enjoy the glow and the warmth you will feel deep down inside. Oh by the way, Prost means Cheers, go on and enjoy the tradition.

At home preparationKeep the wine separate in the pouch or decant into a Nalgene bottle. Place all ingredients in a zip lock bag, label the bag with gluhwein mix. Print out the Method at camp and pack with the bag and wine.

Method in campIn a pot add the water and the contents of the bag then simmer until the sugar dissolves, about 2 minutes. Add the wine and simmer for 5-6 minutes. Decant into mugs, then add the rum and enjoy!

HintDo not let the wine boil; the alcohol tends to evaporate at heat. The real recipe calls for a few slices of lemon or orange. You can add a few slices if you want to carry the lemon or orange, alternatively sliced fruit can be vacuum sealed. Substitute the real fruit for the mixed peel. Serves 2 to 3 people.

Pouch or bottle

Bag 1 (Peanut butter lava cake mix)

Water

Optional

GlühweinMulled Red Wine