recipes
minute steak with anchovy butter
This is a great dish to cook over a campfire or when you are on holidays. It only takes a few minutes to prepare and then to cook. The key to this recipe is to buy great quality butter and, of course, anchovies and steak please dont skimp on...
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Warm asparagus salad with buffalo mozzarella and cherry tomatoes
This dish is one I never get tired of cooking at home when I have friends over. It has everything I like in a dish: it's quick, simple, tasty and quite good for you. It really makes a lovely lunch or starter. If you want to make it into more of ...
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jerusalem artichoke soup with croutons
In my eyes, Jerusalem artichokes are one of the darlings of the vegetable world. As they arent always available, I urge you to buy them whenever you see them. They are amazing when roasted in their skins and served with a dollop of good-qua...
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classic pizza dough
This classic pizza dough recipe makes enough for 750g of dough (roughly four 30cm/12 inch pizzas). Most of the pizza recipes in my book call for 170 g (6 oz) balls of dough, but some call for other quantities, so consult the pizza recipe before ...
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goat’s curd, baby beetroot and hazelnut pizza
This is the type of pizza I love to teach people to cook at home. It has just a few top quality ingredients that, when treated with love, work sublimely together. When the baby beetroot are at the peak of their season, simply roast them in the o...
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gluten-free pizza dough
method makes 785 g (roughly enough for four 30cm/ 12-inch pizzas) Lightly grease a 30 cm (12 inch) pizza tray. Sift together the gluten-free flour, bicarbonate of soda, salt and sugar into a large bowl. In a separate bowl, mix the eggs, ol...
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tomato and ricotta tortellini with basil
This is a recipe from my Hugos Bondi days. It was on our first menu and actually stayed there for years as our vegetarian main course. It wasnt ordered only by the vegetarians presumably, as it turned out to be one of our best sellers. Its...
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sand whiting with a warm dressing of tomato, oregano and pine nuts
I fish for whiting most summer afternoons out at Bondi. They have a habit of weaving between swimmers legs, which makes the fishing sometimes hilarious, or downright scary if you hook the wrong person. My brother-in-law and I have a techniqu...
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balinese roasted chicken
I thought I had tried every roast chicken recipe known to man; that was until I spent a few nights in Bali with local wild man Nicholas Morley, and he and his friend, Ayu, prepared this chicken dish. Every single mouthful was delicious and I c...
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amiee’s laksa
If you have read my other books youll know that I have a bit of a thing for the Northern Territory. The fishing, the weather, the markets, the magnificent landscapes, the whole laid-back nature of the placeits like theres Valium in the ...
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sweet corn soup with mussels, basil and chilli
Use the peeled corn cobs to make a corn stock, place them in a large pot with the onion, garlic and 4 litres (140 fl oz) of water. Bring to the boil, simmer for an hour and then remove from the heat. Allow the stock to cool for a further hour and then strain, discarding the corn cobs and reserving the corn stock to use in the soup.
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white-cut chicken with spring onions
I still remember the first time I ate this dishit was the beautiful texture of the chicken that has stayed with me. The chicken is poached whole, then steeped so the flesh becomes soft and silky. You can serve it with various dipping sauces. H...
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mexican fish tacos with guacamole
I was in LA on a trip and the one thing I was dying to try was a fish taco. I ventured down to Hermosa Beach and walked around asking a few of the local shop owners who made the best ones. The consensus was a little shop near the beach and to...
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asian-style sticky pork spare ribs
If you have read my barbecue book, My Grill, you would have discovered and, I hope, cooked the Rum n Coke ribs and the Maple syrup and tamarind glazed pork ribs. If you loved those recipes, then Im sure youll also love this one. I rememb...
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spiced lamb sliders with pomegranate yoghurt
My favourite type of meat apart from pork, duck, chicken, beef, kangaroo, quail, rabbit and venison would have to be lamb ... okay okay, I love them all. You cant make a chef choose a favourite meat. That said, though, I do love lamb in all it...
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corn on the barbecue with chilli & lime
I remember my first trip to Bali, about 20 years ago it was the fist time I had ever used my passport since my mum and dad took me on a trip around the world when I was one, so I was thrilled to explore a different culture and try their cuisi...
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whole flounder with a warm dressing of garlic, parsley & red wine vinegar
I think this is the dish that really defined the restaurant for me and the clientele it is a no-nonsense dish that lets the fish do the talking with just a little help from a simple dressing of red wine vinegar, paper-thin slices of garlic an...
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