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NEWS
IT'S EARLY DAYS, BUT...
December 7, 2011
IT'S TRUE: I will be hard at work over the coming weeks, and into the New Year, on a six-part barbecue series which takes me around all the top food production spots in Victoria. It would be fair to say there has never been a series quite like this one before. So watch out for it. And if you happen to bump into me somewhere in the state, behind the wheel of my Scoda Scout, or cooking on the amazing grill wagon I tow everywhere, and which allows me to travel with a range of gas and charcoal barbecues, give me a wave. Or join me, and I will grill you something...
MORE HEAT & SMOKE ACTION...
UNORTHODOX book signings will be a feature of the launch campaign surrounding the arrival of Heat & Smoke: mastering the dark art of real barbecue. The first of these will take place on Saturday, December 10, at Enoteca Sileno, the incomparable Italian food store in Lygon St, Carlton. And on Sunday December 18, from 2pm, the action will move to the magnificent Books for Cooks – surely one of the world's finest foodie book stores. At both venues, I will be on hand to sign books, and Melbourne's latest food craze – my barbecued 'shroom burgers, will be served.
SPEAKING OF WHICH...
FOR anyone who has not yet come to grips with a legendary 'shroom burger, lovingly developed over several years of seriously indulgent barbecuing, they are on sale at Market Lane, the brilliant coffee shop at Melbourne's Prahran Market, from 11am every Saturday. But get there early because they always sell out. And when you try one, you will understand why...
THE BEST IN THE BUSINESS...
January, 2012
US barbecue guru Steven Raichlen, a genuine master of his craft and a charming and erudite man, will, in 2012, once again be hosting his Barbecue University, an intense three-day workshop on the art of live-fire cooking at the luxurious, five-star Broadmoor resort in Colorado Springs, Colorado.
Steven, also, is hard at work on a new book which acknowledges the contribution of top international chefs to the development of new barbecue techniques. And one of the chef's Steven will feature is Melbourne chef Ben Shewry from the outstanding Attica restaurant in Ripponlea.
Stephen, incidentally, has authored some of the best barbecue books money can buy — notably his How to Grill, an A•B•A favourite, and the fascinating Planet Barbecue, to which I contributed recipes.
May the smoke be with you.
Bob Hart
