Food plays a larger role in climbing than simply fueling our bodies or driving performance—food is laughter with friends celebrating sends and comfort after another shut down on the proj. Through food, we connect, share stories, and pass on wisdom (and small bits of chalk), so it makes sense that the recipes that bring us together should be shared too.
From Adelaide climber Paolo Grasso’s camp kitchen, we’ve been treated to his trusty shakshouka recipe—a tasty feed of protein and carbs, that can be whipped up on campfires anywhere.
A recipe that I've made countless times at bush camps in the Grampians, the Pines, Moonarie, the Bluies, all around Tassie, and even during my recent travels around Europe, is a hearty bowl of shakshouka—eggs poached in a rich sauce of…
