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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 Salmon Sanger

Posted by: Bob Hart | 28 December, 2011 - 1:36 PM

At QVM last week, I cooked centre fillets of King salmon on cedar planks, and served them on Dench grain bread. Several people who were there on the day have emailed and asked for the recipe, and here it is:

Soak a cedar plank (from barbecue shops) in water for at least an hour. Drizzle centre fillets of King salmon - available in many places, but most readily, by the side, from Ocean Made in Robert Street, Collingwood - with EV olive oil and season well. Place on a plank and place the plank at the centre of a gas barbecue for about 15 minutes. The plank will burn slightly at the edges, which is fine: the salmon will cook through and smoke slightly. Lift the plank carefully off the grill.

I then top each fillet with a disc of dill butter (made by mixing chopped, fresh dill, dijon mustard, garlic and lemon juice into softened unsalted butter and setting, rolled into a sausage in foil, in the freezer) and serve it on a thin slice of Dench (Fitzroy) grain bread on a dollop of creme fraiche into which I have grated fresh horse radish. Yum.

Bob's New Year's Cocktail:

THERE are all sorts of ways of making your life taste a lot like Christmas. But one off-beat one is this simple but delicious gingersnap cocktail, from David Chang's excellent Momofuku Ko restaurant in New York City.

I love it with Christmas cake, but it also goes well with Christmas pudding, or with nothing at all. Try making it with Bundaberg gingerbeer:

Over ice in a whisky glass, pour one measure of Amaretto, two of ginger beer and several shakes of Angostura bitters. Stir once and serve.

Happy New Year!

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.