- Bob Hart's One-Pot Winter Wonder
- Bob Hart mad about Macadamias
- Bob Hart's Toscano's recipe
- Trail walker 'terrorised' by Richmond cyclists
- Bob Hart's Korean pulled pork
- Sardine Salad Sanger
- Hot Pasta with cold sauce
- Poussin on the grill
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- jennifer Cooper on Bob Hart's delicious recipes Hello Bob. I can't find your recipe for pumpkin soup. Would you please send it to me.By the way we love your ... more
- NICHOLAS on Bob Hart's delicious recipes Hi BobTrying to locate your chocolate mousse recipeCan you please send it to methanksNicholas more
- Alanna on Bob Hart mad about Macadamias Hi Bob,Listened to you yesterday talking about macadamia nuts. Yes they are hard to shell but a few years ago I went on a ... more
- Sharon on Bob Hart answers your questions Hi Bob, I hear you have the best FRENCH ONION SOUP recipe known in Australia. Would you be able to share it with me please? more
- Vivienne on Bob Hart answers your questions Bob - why don't you take the time to convert imperial measurements/temperatures prior to posting your receipes online - ... more
- Rod Linsdell on Bob's great carbonara comparison Could you please email me Bob harts home page, looking to find another meatloaf recipe, thanks. more
- Olga Ford on Bob Hart answers your questions Re market street meatloaf can you please give measurement of ketchup ,brown sugar,and mustard to spread over the top . ... more
- Margaret Robinson on Bob Hart answers your questions After hearing Ross Stevenson rave about your meat loaf,decided I needed to give it a go, but cannnot seem to locate the ... more
- Frank on Bob Hart answers your questions The market street meatloaf is 17 inches longCan you successfully half the recipe more
- Jack2967 on Trail walker 'terrorised' by Richmond ... Stop whinging! more
- gbh on Trail walker 'terrorised' by Richmond ... Old man yells at cloud more
- Bill from Ballarat on Trail walker 'terrorised' by Richmond ... Old fart whinging. Cutting edge 3AW radio again. more
- Kristina on Bob Hart's delicious recipes Hi Bob,Love your segment. On Thursday you were talking about a slow cooked roast pork (4kg) I was driving and couldn't jot ... more
- Lesley Abbott on Bob's Veggie Curry I heard you some time ago giving your recipe for Chocolate Mouse and I was unable to write it down at the time, and wonder ... more
- Andrew on Smoke BBQ - Charcoal vs. Gas Hi bob, really like your heat and smoke book , I have a webber BBQ , and would like to invest in a big green egg but don't ... more
- Tania on Ask Bob Hart a food question Hi Bob,You mentioned some sourdough bakeries on friday, that make hot cross buns. Can you tell me the names of them please? more
- mylene on Bob Hart's delicious recipes Bob must have photos of 3AW management in compromising positions. He's on air more than Jeff Kennett :p more
- Anne-Marie on Bob Hart's delicious recipes Hi bob can you pls tell me if you have organised another course Kevin has done the grill and smoking course thankyou regards ... more
- Andy on Bob Hart answers your questions Hi Bob,What's the best way to smoke a freshly caught (on a fly of course!)trout?Thanks more
- Amanda McGinn on Bob Hart's delicious recipes Hello Bob,Can you please send me the receipe for Chocolate Mouse for Valentine's day please.I would love to make it for ... more
Prawn-powered lobster rolls
Our increasing obsession with American regional food makes perfect sense to me: it is, after all, some of the best casual food on the planet, and we understand and like casual.
Burgers are booming, as are sliders (mini-burgers). Pulled pork sandwiches are everywhere and, as we discussed recently, even the terrifying monte cristo sandwiches have hit town.
But one dish that sneaked through as a piece of up-market casual eating is the lobster roll - a curious dish, quite wonderful, from the New England region of the US.
Sadly, lobsters are a bit too expensive here for us to chop them up and stick them in buns. But cooked prawns, which are far more reasonable, make great "lobster" rolls.
The trick is in preparing the roll: it's a standard hot dog roll which is brushed with melted butter and then crisped up, briefly, in a pan, in a hot oven or even on a barbecue.
The chopped prawns are then made into a salad filling by tossing them through with chopped celery and American mayo such as Best Foods, although New England residents will tell you it has to be Hellman's. Finish it off with a squeeze of lemon, a grind or two of pepper, and that's it.
Split the warm, crisp rolls down the top and pack them with the prawn salad. Then eat - ideally with some chilled riesling or a cold beer.
Chances are, in fact, that there will be somebody very fashionable eating these in the Birdcage, even as we speak about them.