HPT Gourmet Camping

Think of your favourite meal in a restaurant or at home. You can probably immediately remember the smells and tastes of these dishes!

Remember the last time you went hiking, paddling, surfing or climbing and how good that simple sandwich tasted afterwards. Now combine the best of both worlds - really good food in the great outdoors.

When we venture into nature - in whatever form - we too often give our food the lowest priority. The destination and equipment play a much more important role in our planning. The food we choose, however, should do more than just fuel our muscles. It should not be a chore and a means to an end - for this very reason, we should not simply settle for mushy noodles including a bland sauce in the evening. Instead, it should be something we look forward to.

In our category HPT Selected we present you the equipment we use ourselves on the road - we have created a selection of the best articles we could find - maybe we can relieve some research work and offer you a shortcut.

And how do I manage to cook varied, healthy and above all delicious food with the right equipment?

We have teamed up with Kieran Creevy (gourmet & expedition chef) and developed an exclusive series of recipes that we would like to present to you in our new blog category "HPT Gourmet Camping" - recipes that are simple & good and invite you to try them out - whether on the road or at home. Here you will be supplied with delicious recipes from Kieran in the coming weeks & months!

Kieran is an expedition and private chef and international mountain guide with over 20 years experience in a variety of countries and very different terrain. He has cooked a 6-course menu with matching wines in a base camp tent, prepared homemade pumpkin and sage gnocchi with wild boar ragout at a snow camp in the Italian Alps and served reindeer loin with smoked beetroot and skyr in the Arctic.

Click here to go directly to the first recipe: Wild mushroom soup

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