People sitting around a campfire at night.

Savour Ontario Outdoors: Because local food prepared and enjoyed in the open air just tastes better.

Dairy Farmers of Ontario’s culinary brand, Savour Ontario, proudly presented Savour Ontario Outdoors, with recipes inspired by local food, Ontario dairy and the flavours of summer created in partnership with Ontario chefs across the province and paired with VQA Ontario wines.

Now, more than ever, the abundance of locally grown, raised and produced foods, from Ontario’s exquisite cheeses and fresh milk to the exceptional produce, proteins and wines that grace our tables, are treasures we need to celebrate and protect.

This is never more evident than when we source, prepare and enjoy local Ontario ingredients using slow, simple and enduring methods.The aroma of a grilled cheese sandwich stuffed with artisanal Ontario cheese sizzling in a cast iron skillet, just-opened foil wrapped packages of beautifully seasoned potatoes and buttery local vegetables or creamy hot chocolate poured into enamel mugs and topped with hand-whipped local cream are as much part of our memories as hikes through woodland trails, swims in pristine lakes or time spent listening to the birds in our own backyards.

This collection of outdoor cooking recipes, tips and food ideas was curated for everyone—backyard foodies, provincial park campers and seasoned outlanders alike. Featuring recipes and thoughtful content from some of Ontario’s most fascinating and beloved chefs, we hope you’ll explore what’s inside and take it with you on your next journey to the heart of Algonquin, the forests of Northwestern Ontario, your backyard fire pit or your condominium balcony.

Thank you for supporting local food, restaurants and the culinary craft that truly highlights the bounty of Ontario.

Featured Recipes

Meatballs with shredded cheese and basil leaves in a small round black pan with a fork on a cutting board.

Cheese & Egg “Meatballs” & Naan on a Skillet

Inspired
 Clock Icon 1 hr 30 Min
Smoked cheddar cornbread and ribs with dip on a round plate with a red rim on top of a red napkin next to a small round black plate with shredded cheese next to a cast iron pan with cornbread.

Smoked Cheddar and Buttermilk Cornbread with Sticky Maple Chili and Birch Syrup Back Ribs

Inspired
 Clock Icon 1 hr 15 min
Round wooden bowl with mash, venison slices, and veg on a white napkin next to a knife and fork.

Seared Pine Ashed Venison with Creamy Sunchokes & Buttery Ramps & Mushrooms

Inspired
 Clock Icon 50 MIN
Metal Skewers on a round living edge wood board with sliced meats, cubed cheese, and bread pieces.

Wood Fire Charcuterie Skewers

Quick & Easy
 Clock Icon 23 mins
Overhead view of filleted trout laying on a bed of kombu in a rectangular pan topped with round lemon slices and fresh herbs.

Campfire Roasted Whole Ontario Trout

Inspired
 Clock Icon 35 - 45 MIN
A metal mug on a camp grill full of hot cocoa.

Savoury Campfire Hot Cocoa

Everyday Delicious
 Clock Icon 15 min
Meatballs with shredded cheese and basil leaves in a small round black pan with a fork on a cutting board.

Cheese & Egg “Meatballs” & Naan on a Skillet

Inspired
 Clock Icon 1 hr 30 Min
Smoked cheddar cornbread and ribs with dip on a round plate with a red rim on top of a red napkin next to a small round black plate with shredded cheese next to a cast iron pan with cornbread.

Smoked Cheddar and Buttermilk Cornbread with Sticky Maple Chili and Birch Syrup Back Ribs

Inspired
 Clock Icon 1 hr 15 min
Round wooden bowl with mash, venison slices, and veg on a white napkin next to a knife and fork.

Seared Pine Ashed Venison with Creamy Sunchokes & Buttery Ramps & Mushrooms

Inspired
 Clock Icon 50 MIN
Metal Skewers on a round living edge wood board with sliced meats, cubed cheese, and bread pieces.

Wood Fire Charcuterie Skewers

Quick & Easy
 Clock Icon 23 mins
Overhead view of filleted trout laying on a bed of kombu in a rectangular pan topped with round lemon slices and fresh herbs.

Campfire Roasted Whole Ontario Trout

Inspired
 Clock Icon 35 - 45 MIN
A metal mug on a camp grill full of hot cocoa.

Savoury Campfire Hot Cocoa

Everyday Delicious
 Clock Icon 15 min
Three cheesy campfire hotdog stickbread pieces on a dark round plate next to a small round bowl with orange cheddar cheese.

Cheesy Campfire Hotdog Stickbread

Inspired
 Clock Icon 2 hrs 10 mins
Three orange baked spelt muffins topped with butter and orange peel twist on a round enamel plate.

Orange-Baked Honey Spelt Buttermilk Muffins

Inspired
 Clock Icon 1 HR 16MIN
Black cast iron pan of wood fire frittata on a grey napkin next to slices of brie cheese.

Wood Fire Frittata with Ontario Brie

Quick & Easy
 Clock Icon 25 mins
Three cheesy campfire hotdog stickbread pieces on a dark round plate next to a small round bowl with orange cheddar cheese.

Cheesy Campfire Hotdog Stickbread

Inspired
 Clock Icon 2 hrs 10 mins
Three orange baked spelt muffins topped with butter and orange peel twist on a round enamel plate.

Orange-Baked Honey Spelt Buttermilk Muffins

Inspired
 Clock Icon 1 HR 16MIN
Black cast iron pan of wood fire frittata on a grey napkin next to slices of brie cheese.

Wood Fire Frittata with Ontario Brie

Quick & Easy
 Clock Icon 25 mins

Chefs in Conversation

Image of the night sky with stars, a tree line below and some flames from a camp fire.

Slow Food with Family and Friends With Chefs Eva Chin & Tawfik Shehata

Outdoor cooking is huge for Chef Eva, who grew up on a farm in Hawaii. Her food is inspired by her Samoan, Singaporean and Chinese cultural traditions and elevated by her extensive experience and incredible talent. Chef Tawfik Shehata is a huge talent and an Ontario treasure. Executive Chef at The International Centre in Toronto, he is also an admitted “food nerd” and beloved instructor at his children’s virtual cooking school, Julia's Child. 

READ MORE
Small pizzas cooking on a grill over a campfire with a hand holding tongs grabbing the edge of one of the pizzas.

Unlocking the smoky deliciousness of campfire cooking with Chef Joshna Maharaj

Chef Joshna Maharaj is one of Ontario’s leading chefs, activists. She is recognized as a preeminent food rethinker and philosopher, delving into often overlooked kitchens in institutions and hospitals on a mission to overhaul our approach to the human right to nutrition without sacrificing efficiency. Less known, perhaps, is her rich personal relationship with the outdoors and camping in Ontario.

READ MORE
Two axes side by side in a log in a forest.

A Feast for the Senses: The Joy of Food Outdoors with Chef Michael Hunter and Chef Joseph Shawana

Ontario Chefs Joseph Shawana and Michael Hunter are among the kings of local food, with key differences in their culinary styles. Chef Joseph sums it up very well. “We both use the same ingredients, but we use different cooking techniques. Our flavour profiles are different, we layer things differently and we season things differently. My Indigenous cooking and Michael’s Canadian cooking are similar in our difference from the general restaurants that serve a four-page menu of every different cuisine. We are more hyper-focused on the ingredients themselves, asking how Canada’s or the Indigenous food system showcased in that restaurant or experience?”

READ MORE
A wooden board with vegetables and a bowl of yogurt with blueberries.

Exploring the meaning of local food with Chef Bashir Munye

Chef Bashir’s life and cuisine has been shaped by his travels. Born in Mogadishu, Somalia and raised in Italy, the man destined to become a celebrated chef  then travelled across Europe and moved on to the U.S. before coming to Toronto, Ontario. In 1996, he fell in love with cooking and began working in restaurants and studying culinary management.

READ MORE
Two couples holding up their glasses for a toast at a picnic table under string lights in a backyard.

Embracing the chaos of elevated outdoor culinary experiences with Ricky + Olivia

Chef duo Ricky Casipe and Olivia Simpson, professionally known as Ricky + Olivia, preside over the culinary program at Westcott Vineyards in Jordan Station, Ontario. Similar to nomadic winemakers, they draw inspiration and infrastructure from the winery and surrounding terroir, but the food experience is all their own, and theirs is no ordinary kitchen.

READ MORE

Tips & Tricks From The Pros

Black pie iron slightly open in a campfire.

The Pie Iron: Unsung Hero of the Fire Pit

Taste Ontario
author icon Savour Ontario Kitchen
Jul 30
Overhead view of white, round plate with fried dandelions on a wooden service.

Edible Ontario: Foraging for wild ingredients

Taste Ontario
author icon Savour Ontario Kitchen
Jul 19
Two children on a dock by a lake at sunset, child on the left is holding a fishing rod.

Fishing In Ontario

Taste Ontario
author icon Savour Ontario Kitchen
Jul 19
Logs in a campfire with flames.

Cooking Fires: It’s all in “the lay”

Taste Ontario
author icon Savour Ontario Kitchen
Jul 19
A stick with some dough wrapped on the end end roasting over a campfire.

Primitive Pleasures: Food on Sticks

Taste Ontario
author icon Savour Ontario Kitchen
Jul 19
Overhead view of cheesy baked potato in tin foil next to a fork on a round black plate on a wooden surface.

Travelling Kitchen

Taste Ontario
author icon Savour Ontario Kitchen
Jul 19
Savour Ontario Kitchen
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Savour Ontario Kitchen

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