Crack it open

For pastry chef Prateek Bakhtiani, Easter evokes memories of spring camping trips that he'd take on while in college in the Pacific Northwest region of the US. He would soak in the woody scent of oak trees, make s'mores in a bonfire and enjoy the perfect sunny side-up cooked in a skillet over wood fire. "I love the flavour of stuff cooked over wood fire; it's smoky and delicious," he says.