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    Trip Recipes | Part one

    Sweet Wilderness Gourmet

    May 22nd, 2020

    the start of our delicious COLLECTION

    Do you remember enjoying a savoury scone or berry muffin on the first morning of your adventure with us? Or sitting at camp after a day of kayaking, looking over the wild Pacific ocean and enjoying one of our delicious homemade desserts? We were so glad to share those memories with you and we’re now excited to share some of our most popular trip recipes, for you to make and enjoy at home.

    This is just the beginning of a complete recipe collection. This time we’re focusing on sweet treats and baked goods – stay tuned for more to come! We will share more recipes in our next newsletters – sign up here.

    P.S. Most of our food creations are recipes created by our talented kitchen crew!

    Berry Muffins
    Savoury Scones
    Almond Orange Cake
    Lemon Ricotta French Toast
    Carrot Pineapple Cake
    Chocolate Fondue

    berry Muffins


    Makes 6 large or 12 small muffins

    Unsalted butter (room temperature) – 6 tbsp + 1tbsp
    All-purpose flour – 3 cups + 2tbsp
    Baking powder – 3 tsp
    Salt – 1 tsp
    Sugar – 1 1/4 cups + more for sprinkling
    Large egg – 1
    Large egg yolks – 2
    Pure vanilla extract – 1 tsp
    Milk – 1 cup
    Berries of choice – 1 3/4 cups



    Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in
    berries by hand.

    Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

    Savoury scones


    Makes 12 to 15 scones

    Flour – 7 cups
    Baking powder – 4 tbsp
    Butter – 1 ½ cups
    Butter milk – 3 cups
    Aged Cheddar – 2 cups
    Dried Onion – 4 tbsp
    Black pepper – ½ tsp
    Parsley – 2 tbsp
    Salt – 1 tsp



    Mix your dry ingredients together in a large baking bowl and set in freezer for 10 minutes to chill. Add cold cubed butter and crumble with hands into flour until butter and flour form a course crumb. Keep hands cool with ice pack. Add cheese and lightly mix with fork until combined.

    Make a well in the middle of the flour mixture and add 3 cups of buttermilk. Gently mix with a fork until just combined (do not knead dough or over mix).

    Divide dough into two halves. Lightly flour a board or clean counter and form one half at a time into a round flat disc shape. Cut 8 triangles out of each disc and place them on a parchment papered tray.

    To bake scones: Pre-heat oven to 400 Degrees. Brush scones with milk or egg. Bake on fan setting at 400°C for 25-30 min, turning tray around once half way through the bake. When ready, they should be lightly brown.

    Almond orange cake


    Serves 16 people

    Oranges – 2
    Eggs – 5
    Almond Flour – 2 cups
    White Sugar – 1 cup
    Flaked Almonds – 2 tbsp
    Berries to decorate
    Sifted Icing Sugar to decorate




    Preheat oven to 180ºC/350ºF. Line the bottom and sides of a 23 cm (9 in) springform tin with parchment paper.

    Finely chop the oranges with a large knife. Put the chopped oranges in a small saucepan, discarding any seeds. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.

    Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the sugar, whisk for 1 minute.

    Whisk the egg yolks with the remaining caster sugar in another bowl until pale & thick. Whisk in the chopped oranges, then carefully fold in the ground almonds.

    Stir in 3 spoons of the whisked egg white to loosen the mixture, gently fold in the remaining whites with
    a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

    Bake for 30–45 min or until the cake is golden and a skewer inserted comes out clean. Check the cake after 20 min and at 30 min, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving.

    Lemon Ricotta Stuffed French Toast


    Serves 6 people

    Brioche bread – 1 loaf
    Eggs – 7
    Milk – 1.75 cups
    Vanilla – 2 tbsp
    Cinnamon – 1 tsp
    Ricotta cheese – 500 ml
    Powdered sugar – 2-3 tbsp
    Lemon juice & zest – 1
    Blueberries – 2 cups




    Pre-heat oven to keep french toast warm while cooking more of them.

    Slice the bread into reasonably thick slices.

    Whisk together eggs, milk, 1tbsp vanilla, and cinnamon in a bowl.

    Prepare the lemon ricotta goodness. Drain ricotta, and combine with sugar, lemon juice, zest, blueberries, and 1tbsp vanilla.

    Dip each piece of bread in the egg mixture until generously covered.Heat frying pan up with butter. Fry bread until golden brown, flip and do the same on the other side.

    Arrange french toast on a place with the lemon ricotta goodness on top, in between, or on the side. Dust with powdered sugar and garnish with a few uncooked blueberries.

    Carrot pinEapple Coconut CakE


    For 9 x 13 inch baking pan

    Grated carrot – 1½ cups
    Pineapple – ¾ cup
    Coconut – ¾ cup
    Raisins – ½ cup
    Brown sugar – ¾ cup
    White sugar – 1/3 cup
    Eggs – 3
    Oil – ¾ cup
    Vanilla – 2 tsp
    Flour – 1½ cups
    Cinnamon – 1½ tsp
    Baking powder – 2 tsp
    Baking soda – 1 tsp
    Salt – ¼ tsp
    Ginger- 1½ tsp
    Nutmeg – 1 tsp
    Allspice – ½ tsp



    Combine grated carrots, pineapple, coconut and raisins in a bowl.

    Then, mix all dry ingredients (flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice) in a separate large bowl.

    Beat the sugar with eggs in mixer on high, adding eggs one at a time. Stir in vanilla, whip on high until doubled in volume.  On low, pour in oil slowly to blend.

    Make a well in the dry mix and pour in the wet mixture, mix gently a couple of times with wooden spoon and then fold in the carrot mix. Scoop out evenly into pas lined with baking paper.

    Bake at 350°F / 180° C for 30-60 minutes.


    Chocolate fondue


    Serves 16 people

    Chocolate chunks – 1.5 cup
    Milk – 1 cup


    To make the chocolate sauce, place a small amount of water in a large pot and put a smaller pot or steel bowl on top with milk.

    Cook on low-medium heat. Add chocolate chunks once milk is heated and stir until chocolate sauce is smooth.

    Note: if you add cold milk or water to chocolate it will curdle and harden.


    Posted in Trip Food

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