recipe and styling by Sydney food stylist Jane Collins

I am not really a camper girl, more glamping! But I do love to cook out side and enjoy easy simple food. Sometimes when all the hard work has been done for you its nice to sit back and relax and enjoy a simple morsel. These easy s’mores are just that. Two ingredients and only 2 steps. Indulge.

These  was a shots were  taken at a pony rider shoot day for their new collection, jump over and admire all the stunningly beautiful blankets, rugs, towels and  throws that are on the site. With Sarah Harrison  from our young hearts catching  the mood with  these snaps.

Home made S’mores

Makes 12


Prep time – 5 minutes

Cooking time -5 minutes



200g   Chocolate coated wheaten biscuits or plain digestive biscuits .

12 large  vanilla roasting marshmallows

6-12 long sticks or long handed forks to toast

Extra chocolate pieces if needed.


1 Find a tin that fits the biscuits and the marshmallows. Package up the biscuits and marshmallows in separate tins or containers. Add extra chocolate pieces if desired or if using plain digestive biscuits.




To make the S’mores – Place mallow onto the end of sticks and toast over an open fire till charred and slightly melted.


Place one biscuit onto a work surface and place the toasted warm marshmallow. Release from the fork and stick onto the biscuit. Top with another biscuit and squeeze together.


If you can’t find chocolate  coated biscuits , simply use a sweet plain  biscuit , and add a few shaves of  dark chocolate on top of the mallow , so it melts- and top with another biscuit .






Some of my favourite condiments

Test Jane 114700

 Photography by Sydney food photographer Omid

 Recipe and styling by Sydney Food stylist Jane Collins 

  Growing up in  our household we had  plain dinners and I always wondered where the sauces were on my dinner plate ?  We had simple meals and I often missed the deliciousness of mopping up a sauce at the end of a meal with a thick sliced of crusty bread. As I developed a love of cooking and eventually moved into training as a chef , I found that the sauces were the most important part of the meal for me.  I was once told by my head chef that the Protein  was just the carrier for the sauce. I loved that and I still believe that to this day. Even something as simple as having mayonnaise on a sandwich with a hint of chilli jam will do the trick.  Here are a few that have stuck with me both for flavour and ease of cooking.

These are my three go to condiments, they go with almost everything and anything.

Tomato concasee ( front right ) 

1 kg  tomatoes (really ripe ones in season are the best for this sauce )

1/3 cup extra virgin olive oil

1 small onion, chopped finely

1 garlic clove, crushed

1 Tbsp red wine vinegar

2 sprigs thyme

1 Heat a small saucepan to medium high heat and add  1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

 Chilli jam ( back left and right ) 

Makes approx – 1 litre

Prep time -10 minutes

cooking time-   1 hour 20 minutes

4 large red capsicums, seeds and membrane removed

1 brown onion, roughly chopped

2 small red chillies

½ cup white vinegar

¼ cup malt vinegar

1 ¾ cups white sugar

2 tsp sea salt

1 Place red capsicums, onion and chillies in the bowl of a food processor, process in short bursts till smooth.

2 Place into a medium saucepan over medium high heat with 1 cup water, and both vinegars.

3 Cook for 15-20 minutes, add sugar, sea salt and reduce heat and simmer for an hour, till sauce is thick and syrupy.

 sizzle tip– great on chicken , fish and even on a ham sandwich



Peach apple and maple chutney  ( front left ) 

Prep time 15 minutes

Cooking time – 25 minutes

Makes about 2 cups


400g red apples approx 2, chopped

1/4cup low gi cane sugar

1/4 cup maple syrup

1star anise

1 stick rosemary

500g fresh peaches, chopped

1 lime, juiced




1 Place apples, sugar, maple, star anise and rosemary with  1/4 cup water  into a medium saucepan over medium heat simmer for 10-15 minutes till soft .

2 Add peaches reduce heat to low and simmer for another 10 minutes. Cool completely, add lime juice. Cool completely before spooning into sterilised jars.

 sizzle tip-  serve with roast pork, or chicken.

stove top chips

stove top  chips

recipe, styling and snap by Sydney food stylist Jane Collins 

Potatoes  are so versatile  and they love all sorts of flavours. These ones are  basically steamed in a frypan and then fried to go all golden brown and crisp, throw in some rosemary  stalks and a couple of whole garlic cloves and you have easy no fuss chips !


Stove top chips

Serves 4

Prep time -10 minutes

Cooking time 40 minutes


6 medium sized potatoes, I use Desiree or Dutch crèmes

¼ cup olive oil

2 whole garlic cloves

2 stalks fresh rosemary

Sea salt & cracked black pepper



1 Peel and dice potatoes into 2 cm cubes.  Heat oil in  a  large non stick frypan to medium high heat and add potatoes, garlic and  1 of the rosemary stalks, stir to coat in oil. Place lid on frypan and cook for 30 minutes tossing and turning the potatoes over every 5 minutes  so the potatoes don’t stick to pan.

2 Remove lid and turn potatoes again, cook for a further 8-10 minutes till golden brown and crisp. Place on paper towel with some fresh rosemary stalks, sea with salt & pepper and serve.