For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Caramelized Maple Walnut Croissant Pudding
Who needs a four-star restaurant when you can make dessert this delicious wherever you are?