Recent entries
- Bob Hart's other bits of beef
- Bob Hart's tasty guacamole
- Leek and potato soup
- Bob Hart's apple fritters
- Bob Hart's Bairnsdale Corn Hash
- Bob Hart's spicy chickpea burgers
- Bob Hart's spicy Korean wings
- Bob Hart's green chicken curry
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What we're talking about
- Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
- Christine Campbell on Bob Hart's Roasted Chilli Corn Hi Bob,You mention chipotle mayoin some of your recipes but, search as I may, I can't find the recipe on the ... more
- Robert on Ask Bob Hart a food question BobIs the DOOL for real?I can't find it anywhere online. Tried www.dool.com.auIt doesn't exist.Rob. more
- Charles on Bob Hart answers your questions Hello Bob,Could you please let me know what days and times you do talk back on radioRegardsCharles more
- Charles on Bob Hart answers your questions Hello Bob,I want to buy a gas Webber BBQ. Please advise what moders and features you recommend. Please advise also places I ... more
- Lindy Arthur on Ask Bob Hart a food question Afternoon Mr. Hart,I keep hearing your ad on 3AW - Dool? skillet. And I google the www.dool.com.au but do not come up with ... more
- David Bracken on Ask Bob Hart a food question Hi Bobplease tell me where I can find the frypan you are advertising on AW. I can't find it on the net.Thanks DB more
- susan on Ask Bob Hart a food question Hi Bob, Can you give me your toasted cheese sandwich recipe? I missed half of it today when I received a phone call during ... more
- Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
- Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
- Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
- Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
- Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
- Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
- Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
- Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
- judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
- Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
- Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
- Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more
Bob Hart's Celeriac Recipes
CELERIAC may not be the world’s most handsome vegetable. But at this time of the year, it is one of the most delicious. Anyone who has not tangled with celeriac should start today, if not sooner. Start by trying my simple, celeriac mash:
Buy a large, firm celeriac, trim off the stem and peel off the rough exterior. This will require a sturdy vegetable peeler. Cut the peeled celeriac into quarters, then eighths, then, drop into a pot (if you are peeling it in advance you will need to drop into acidulated water to stop it going brown) of boiling, salted water. Return to boil, reduce heat and cook, covered, until tender. Drain, mash well with a knob of unsalted butter and then fluff with dollops of warmed cream until a moist mash consistency is achieved. Add pepper and check seasoning. Serve as you would mashed potato.
Celeriac soup is also superb — simply sauté your celeriac pieces in oil, add vegie or chicken stock and cook until soft, and liquidise. Adding a few cubes of potato with the celeriac balances things better for some people, but you decide. Finish with a dollop of cream.
But best of all, I reckon, is celeriac dauphinoise: slice a whole, peeled celeriac, butter a ceramic baking dish, layer the celeriac, pouring some double cream over each layer and seasoning as you go. Makes sure the cream covers the final layer, and that you have been generous with the fresh, black pepper. Bake at 190C until a knife point slides easily through the celeriac, and the top has begun to turn golden. Help the latter process with a sprinkle of parmesan if you need to, but this is not essential. Serve as a side dish with roasted meats.
Or, finally, peel and cut into matchsticks (using a mandolin) and dress with a mixture of Best Foods mayo livened up with some Dijon mustard. Called celeriac remoulade, and a classic European salad or appetiser.
3AW Food - Eating Melbourne
3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.
