Paddle Meals: Beach Bon Vivant

June-July 1997

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

by Peter Allan with Deborah Leach

Imagine an encampment on an endless sun warmed beach, bare toes snuggled in the sand, gentle waves beating eternal time, raptors floating languidly above, shared laughter-all one's senses fully engaged. A scene that compels an overwhelming desire to...START COOKING!

For Peter Allan, one of life's greatest pleasures is preparing a feast for friends in a wilderness kitchen. He claims 'campfire gastronomy' is not too lofty a phrase to describe the magic possible with a two burner propane stove balanced on a beach log.

Catch Peter and Bruce Grey "Freeing the Kayak Chef Within" at the WaveLength Ocean Kayak Festival. For a stunning yet simple appetizer and an unforgettable seafood soup try their:

Braised Pears Pernod

6-8 firm pears, each cored & cut into 8 wedges
2 tbsp olive oil
1 tbsp balsamic vinegar
2 oz. Pernod or Sambucca

In a large frypan, braise pears in oil over medium heat until soft. Drizzle vinegar and Pernod over pears and cook a few minutes till liquid reduces. Serve from pan with wedges of pita bread or tortilla chips as utensils. Serves 8.

Beach Blanket Bouillabaisse

Shop beneath your boat for:

3 dozen mussels and/or clams, well scrubbed (no luck, try 2 cans of baby clams)
2 lbs. "catch of the day": wild salmon, cod, crab, etc. or 2 dozen prawns, with heads on

Search the hatches for:

3 tbsp olive oil
2 red onions, chopped
1 fennel bulb, chopped
3 cloves garlic, peeled and chopped
1 bay leaf
6 potatoes, peeled and cubed
2 x 28 ounce cans stewed tomatoes
pinch of saffron
6 cups water
1/4 cup parsley, coarsely chopped
salt and pepper
3/4 cup white wine
2 tbsp lemon juice
2 tbsp capers

In a large pot heat olive oil; add onion, fennel, garlic and bay leaf. Cook for 5 minutes. Add potatoes, tomatoes, saffron, water, parsley, salt, pepper and wine. Simmer for 15 minutes. Add your seafood haul, capers and lemon juice. Cook 15 minutes longer. Garnish with lime slices, black olives and salal (inedible) leaves. Ladle over thick slices of sourdough bread. Serves 8.

Peter Allan and Bruce Grey operate Saltspring Kayaking 250/653-4222.

Deborah Leach, her kayak and computer are based in Victoria.

Peter and Bruce will be giving an entertaining workshop at this year's Kayak Festival entitled "Freeing the Kayak Chef Within: Creative Cooking in the Outdoors"by Peter Allan with Deborah Leach