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 Cheesey BBQ Surprise
Perhaps the most interesting aspect of modern barbecue is the array of unexpected food items that now find their way onto the grill as part of any thoughtful barbecue event.
And probably the best example is cheese - something few people would think to grill, and even fewer would believe can benefit from time on the grill. But consider this...
Cheeses that work magnificently on the grill include white mould cheeses such as the brilliant new brie in a round box from Victoria's Jindi cheese operation - Old Telegraph Road.
Remove the paper from one of these, leaving the cheese in the box. Spike the surface in a few places with shards of garlic - made by peeling a couple of garlic cloves and cutting them on the diagonal. Cover the bottom of the box with foil in such a way that is comes a centimetre or more up the sides of the box, and add a splash of red wine to the cheese. Top with a sprig of thyme and place the while thing, on a small trivet, on a gas or charcoal grill, over indirect heat. Let it cook for around 15 minutes and it will turn into a glorious, molten liquid, with a hint of smoke from the seared box, into which you can dip chunks of fresh baguette.
A useful variation, for cheeses which do not come in a box, is to prepare an unwrapped camembert, with nothing added to it, by placing it on a square of soaked cedar smoking plank. Again, give it 15 minutes, indirect, for the crust of the cheese to set hard and the interior to become molten. Drizzle the top of the cheese with honey - truffled, if you can find it - and plunge in the bread chunks.
And finally, remember that haloumi, sliced into 5mm slices, oiled and sprinkled with chilli flakes, can be softened brilliantly, with care, on a hot, gas grill - I use a Weber Q for this. Eat these pieces in your fingers or add them to a salad of chick peas and grilled chorizo with roasted corn, shaved from the cob. It may take you a few attempts to master these.
Barbecue, clearly, is growing up...
