Forget burnt flavourless bangers in two-day-old white bread, contemporary Australian barbecuing is about bringing a little gourmandise to the grill, with spectacular side salads and refreshing desserts. But, like so many of our traditions, competition is still at its beating heart – you’ve got to keep the edge on your friends, and you’re only ever as good as your last cookout. Dust off your tongs, here are some books to help you fire your creativity, impress your neighbours and smoke out the competition at your next barbecue.
Step into the hot, hot world of catertainment with DJ BBQ!
Cadiz, Palermo, Copenhagen and more... Rick Stein goes in search of good food in fabulous locations, and all of them just a quick hop, skip and a jump from the UK. Rick Stein's Long Weekends will accompany the second half of the BBC One series, which aired in Autumn 2016.
The Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers, and, for the first time, the School shares its wealth of tips and techniques, with more than 80 outstanding recipes from Australia's leading chefs.
Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
Eighty imaginative recipes that reinvent the salad, taking inspiration from local producers and seasonal produce.
Fabulously sunny recipes for all year round. Easy cooking, easy eating.
All of the summer recipes from Maggie's Harvest, featuring delicious recipes that make the best of seasonal summer produce.