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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 Rabbit Tonnato

Posted by: Bob Hart | 30 December, 2011 - 1:25 PM

Cook half a farmed rabbit, cut into a couple of chunks, in a pot with a small onion, a couple of bay leaves, half a carrot and two sticks of celery. Barely cover it with water, season it with salt and simmer for about an hour. Leave it to cool in the liquid, drain it (saving some of the stock) and pull the meat from the bone.

Make a sauce by combining, in a food processor, two anchovy fillets, 75g tinned tuna in oil, a few fresh oregano leaves, an egg yolk, 1tbs red wine vinegar, 1tbs lemon juice and 1tbs capers, drained and rinsed. Drizzle in 80ml EV olive oil in a steady stream then season and lighten off with a bit of the reserved stock (2-4 tbs) to get it to the consistency of thick cream.

Spread the sauce flat on a plate and top with the rabbit meat which you have tossed together with a few salad ingredients - two chopped celery sticks, some halved radishes and a few boiled and cooled frozen peas, along with some chopped parsley, 2tbs drained capers and about 20mls of EV olive oil.

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.

Blog comments

Sounds good to me Dan. Use whatever works for you - except for a hotplate, or one of those even devices in the park that nearly cook things, sometimes. Buy a Baby Q and take it along with you.

Bob Hart Wednesday 11 January, 2012 - 11:55 PM
Those rusting (h.p's) at yarra's depths
..a are fowling up the
bay's best beaches Bob..
He He He...I must mention
that i follow your tricks
but i do the majority of my
grilling at ground level.Bob
did i mention I've used

old fridge shelving..old oven grills
.the old budgie cage with chirpy inside still
..red hot coals,nice wet wood,flip'em quick..AND MAN DO THEY TASTE GOOD!

dansyndrome Saturday 31 December, 2011 - 3:09 PM