Bob Hart's Mozarella Sanger

BOB HART: "Victorians are lucky to have one of the world's great cheeses - buffalo mozzarella - made in our state. It is widely available, in brine, under the Shaw River brand. And if you have not tried it, do so immediately."

The Perfect French Omelette

RECIPE: "Chefs often talk about ways in which they test trainees before they hire them. And the most common way, apparently, is to ask the aspiring chef to make them an omelette."

Bob Hart's Rad Croquetta

There are two things we should all recognise about great recipes: they are usually simple, and they come from unexpected places. Take, for example, a recipe I have just been given for a delicious Spanish snack called croquetta.

Bob's Tuna Pasta

RECIPE: It is simple enough but, if you ensure the (dried, Italian) pasta you use is of superlative quality, and you balance your flavours and textures correctly, you simply have to be impressed with yourself.

Bob Hart's Beef Ribs

RECIPE: "Beef ribs are one of my favourite braising cuts. If you have never cooked them, I suggest you do so immediately. Because apart from being absolutely delicious, they are a bargain." More here.

Bob's Veggie Curry

RECIPE: A veggie curry can be simple and delicious. Try this one, for a lively meatless Monday, or any other day for that matter, on steamed basmati rice with a dollop of mango chutney on the side.

Bob Hart's Croque Monsieur

RECIPE: A Croque Monsieur is just another name for a 'posh' ham and cheese sanger, but delicious nonetheless! Click here for Bob's special recipe for this French staple.

• Bob Hart's recipes

Bob Hart's Pastaorangepros

RECIPE: Here is a terrific recipe that demonstrates the affinity between prosciutto and orange - improbable but unforgettable.

Bob's Fish Tacos

You can use any white fish that you can buy cheaply or, better still, that you can catch. This week, I made some amazing tacos with half a dozen garfish I caught in the bay.

Bob's delicious Dill butter

RECIPE: Cooking the perfect salmon can be a daunting challenge for some, but Bob Hart knows a little secret. Simply whip up some Dill Butter and you'll be well on your way.

Bob Hart's Leftovers

In these straitened financial times, we have to make good use of every last bit of food.

Salmon Rillettes

Bob Hart has been indulging listeners with his remarkable recipes for years. Don't miss Bob's segment with Denis Walter at 12:30 every thursday.

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Bob Hart's Pork Belly

Pork belly is a cut of meat that has captured the imaginations of chefs and restaurateurs in recent years - notably in a "twice-cooked" form.

• Bob Hart's recipes

Bob Hart's Chilli

Chilli is a dish that began it's life in those cowboy states of the US that border Mexico and has developed into something Mexicans would not recognise.

Bob's Carbonara Bonanza

"Donna Hay's TV series is about to start (March 15) and there is a new book to go with it. I have look at both, and it has dawned on me that people really underestimate just how radical a cook Donna Hay is."

Hot Mushroom Sanger

Don't miss out on Bob Hart's latest recipe- the world's best Mushroom Sanger!

Bob's Red Roast Duck Curry

Delicious Asian dishes need not be complicated. And I can think of few better examples than this simple, delectable curry which can be whipped up very quickly indeed.

Bob Hart's Cheese Souffle

For years, people seriously believed that a souffle was a difficult, almost impossible, dish to prepare. Which is nonsense. A souffle is, in fact, deliciously simple to execute, and even easier to eat.

• Bob Hart's recipes

Market Street Meatloaf Recipe

3AW Afternoons and Weekend Break food guru Bob Hart passes on a famous American recipe the listeners have been queuing up for. Print it out here and try yourself!

Roast Pork and Apple Hash

BOB HART: Restaurants across the US are making a hero of hash, and it has found its way onto some very fashionable menus, including that of a trendy restaurant called Seersucker in New York.

Bob's Holiday Salmon Burger

RECIPE: There's some terrific salmon in our shops at the moment, and it's not outrageously priced. The usual Atlantic salmon from Tassie is excellent, but king or chinook salmon, farmed near Nelson in NZ, is slightly cheaper, and even better for the dish I have in mind. Try Queen Victoria Market if youR fishmonger doesn't sell it.

Bob Hart's Marie Rose Sauce

RECIPE: "There's nothing particularly original about my version of this classic , except the ingredients available in Australia these days are better suited to the job than they were in the bad old days, when this stuff was sloshed ruthlessly over magnificent oysters."

• Bob Hart's Apple Smash Cocktail

Bob's Turkey Brine Recipe

BOB HART: "At this time of year, Americans get all warm and fuzzy about Thanksgiving and, to a slightly lesser extent, Christmas. It is also a time when American turkeys become very nervous, and with good reason."

• Bob's sweet potato mash

Bob's sweet potato mash

RECIPE: "Thanksgiving, the warmest and best loved of all American holidays is, apart from anything else, a great chance to rehearse for Christmas." Print Bob Hart's recipe and try it today!

• Bob's Turkey Brine Recipe

Bob's Bangers 'N Mash

RECIPE: Bangers-'n'-mash is a dish that is simple beyond measure - one nobody could do badly. Or is it? Bob Hart's on the case.

Bob Hart's Caesar Salad

RECIPE: A caesar salad is a wondrous thing, even in winter. I make a fairly purist version, but I have eaten plenty that were good that broke all the rules. My suggestion, however, is always to start out following the rules, and then break them if you like, and if you have a good reason for doing so.

Beer, Beef and Onion Stew

RECIPE: It is the simplest of all stews: no vegies, other than lots of onions, simple herb flavour, and beer to add a distinctive flavour. Sever with as tangle of egg noodles.

Smoked mackerel

RECIPE: My discovery of a new range of smoked mackerel from Black Rock smokery in Melbourne this week reminded me of this wonderful Nigel Slater recipe ... and it was even better than I remembered.

Bob's famous poached eggs

RECIPE: Bob Hart joins Denis each Thursday for half an hour of all things gourmet. Click here to listen to Bob give his recipe for the perfect poached eggs

Bob Hart's cook-off

Bob Hart joined Darren James and Bill Kuznirczuk at the 3AW studios for a BBQ and taught the boys the best way to cook lamb, sausages and steak. Watch the demonstration videos and learn from the best!

• Cooking with a Weber

Carpet Bag Steak

RECIPE: "It is a dish that has almost disappeared from most cooks' repertoires. But the glorious carpet bag steak, an Australian classic which involves stuffing a steak with oysters, is making a comeback" says Bob Hart.

Jerusalem Artichoke

RECIPE: "There is a vegetable in the shops at the moment which I love, but which gets nowhere near as much attention as it deserves – possibly because people are frightened of it. It’s the Jerusalem artichoke."

Bob perfect fries

RECIPE: New research has discovered that potatoes put in cold oil and brought to a rolling boil, at a slightly lower temperature than the old chip temperature (180 C), cook perfectly, and retain less fat than the traditionally cooked chips.

Bob Hart loves parsnips

Bob Hart hits back at suggestions the humble parsnip should be banned from Australian households with some amazing recipes. Click here for more!

Bob Hart's scrambled eggs

"Our good chum Matt Preston last weekend told the world how to make scrambled eggs. He based his recipe on one used by his grandfather… it was appalling. Sorry Matt."

Bob Hart's Creme Brulee

Far too little attention is paid, in my view, to great puddings. And there are some brilliant ones to pay attention to, many of them English, as it happens – dishes like bread and butter pudding or my favourite, treacle tart.

Bob Hart's Pork Spare Ribs

"There is one barbecue dish that outguns all others, except for those occasions when it is executed poorly. I am talking about pork spare ribs which, when they are cooked well, are a dish beyond compare. And when they are cooked badly, are chewy, unspeakable things." View Bob's recipe here.

Bob Hart's BBQ openers, closers

The key element of any barbecue meal is the central dish – the beef, the chicken, the pork, or whatever else you are cooking. But this does not mean that openers and closers should be ignored. Here are a couple to think about.

Barbecued Chicken

Chicken is a creature that was almost purpose built for the barbecue. It is cleverly assembled, and has just the right texture and finishing details to emerge triumphantly from the charcoal grill.

BBQ Snapper

Snapper have arrived in Port Phillip Bay, which means the boat-ramps are crowded and lies are being told, all over Melbourne. Find out the best way to BBQ the tasty fish.

Bob Hart's Hollandaise Sauce

"There are a few simple sauces, some of them rich and opulent like this one, that every home cook should master. Practice, as Tiger will tell you, makes perfect." View and print Bob Hart's latest recipe for 3AW.

Bob Hart's Asian Marinade

Bob Hart told listeners of a delicious Asian Marinade especially for quali during his weekend segment. Here is the recipe to print and use.

• Bob Hart's Recipes

Bob Hart's Candied Sweet Potatoes

"This classic Thanksgiving side dish is very sweet, but quite wonderful. It would be just as good with the Christmas turkey. Give it a try," says Bob Hart. View all of Bob Hart's recipes in the 3AW Shows and Highlights section.

BBQ Pork Chops

Bob Hart: "Tender pork chops on the barbie! In the past, we have looked at brining pork chops, which is a good method. But this one, which I have gradually developed, is even better. It delivers moist, tender pork chops."

Bob Hart's Blackened Sweet Potatoes

"Sweet potatoes, especially orange-fleshed kumeras, are great barbecue fare. They can be cooked on any type of barbecue but, if you happen to use a charcoal Weber, or similar, lucky you. Because cooked in the coals, sweet potatoes are truly amazing."

Bob Hart's BBQ pizza

In the spirit of the New Year, a light-hearted topic, and something for those (the majority!) with a big gas monster barbie: do they realise how good a pizza oven a big gas barbie makes? Bob Hart shows you how to make pizza, the unconventional way!

• Bob Hart's Salsa Verde
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Bob Hart's Cheesie Tater Cakes

"This is a seriously unhealthy and wonderful dish to get to year off to a chubby start. It is my cheesie potato cakes with bacon, and they are an absolute disgrace. Enjoy!" Print the recipe now.

Bob Hart's Korean Steak

This is a very loose interpretation of a classical Korean dish called bulgogi which is traditionally made with a cut of beef – connecting tissues, actually – that is not readily available here.

Bob Hart's Lamb Shanks

BOB HART: "There has been a lot of talk in the last week about high lamb prices, and certainly lamb has increased in price more than any other meat. But while most cuts are very expensive, a couple still offer great value: shoulder, which is great for stews, neck, likewise, and good old lamb shanks."

Bob Hart's Tasty Carbonara

"Debate has raged for years over this pasta dish, which is one of the simplest and most classical: cream, no cream?" Read and print the recipe now.

Bob Hart's Coffee Barbecued Chicken

Can chicken, coffee, beer, chili and hot chocolate come together in harmony to create a fabulous gastronomic experience? BBQ guru Bob Hart says 'yes'! Check out his delicious recipe for coffee barbecued chicken.

Bob Hart's Rib-Eye Revisited

3AW Radio's BBQ gun Bob Hart's version of a grilled rib-eye developed by chef Pete Evans from the Seven Network’s My Kitchen Rules is a ripper. Click here to check it out.

Bob Hart's Tuna Salad Sandwich

BOB HART: "The curious thing about the food boom in which we find ourselves, triggered many believe by the MasterChef phenomenon, is that while it continues, (with Poh, but not with the appalling MKR), there is also a powerful backlash underway."

Bob Hart's Chocolate Ribs

RECIPE: There are any number of great barbecue recipes that incorporate the wonderful chipotle chillis in adobe sauce but one of the best is chocolate and chipotle ribs, an American recipe from barbecue guru Stephen Raichlen.

Bob Hart's Bistecca Alla Fiorentina

It is a rare thing - a classic dish that actually cooks more effectively on a really hot, gas barbecue than any other way. Bob Hart's bistecca alla Fiorentina.

Bob Hart's Lobster Rolls

BOB HART: "I love quirky American recipes - the things they do best. I have covered fried chicken and chicken-fried steak, both of which are brilliant, and both from the south. But today, a recipe from New England which is also improbable, and brilliant. It requires a leap of faith on your part but … trust me. You will be amazed."

Bob Hart's Pork Chops

Pork is the prince of barbecue meats, so today we will look at another, quite different way of preparing it, with a terrific sauce.

Bob Hart's Luxury Hamburger

RECIPE: Australians, sadly, don’t really understand hamburgers. They can be fast food, and pretty nasty fast food, at that. But they can also provide a balanced, wholesome and delicious meal ff you take the trouble, and are prepared to pay a bit more.

Bob Hart's Irish Lamb Shoulder

REVIEW: A large shoulder of lamb with a god layer of fat is ideal for this recipe from the brilliant Ballymaloe Cookery School in County Cork, Ireland, run by a woman called Darina Allen who has dug out many classsical Irish recipes - few better than this one. She has a great book out called Forgotten Skills of Cooking.

Bob Hart's Hot Dogs

Bob Hart, inspired by a Barack Obama food review you can watch when you click above, provides you with the perfect recipe for Hot Dogs.

Bob Hart's BBQ sauces

One of 3AW food guru Bob Hart's topics recently was on barbecue sauces. He has provided you with recipes for 'two very different ones'.

Bob Hart's chimichurri sauce

This Argentinian sauce is a great way to breath new life into grilled meat, chicken or fish. Bob hart lets you know how to make it.

• Bob Hart's corn pancakes

Bob Hart's Angel Hair Pasta

There is a dish I make when the weather gets unbearably hot. It’s made with ingredients that are at their best in mid-summer, it’s quick, it’s easy, and it’s delicious.

Bob Hart's hot weather drinks

Here are two barbecue drinks Bob Hart revealed on his 3AW Weekends segment. "I think they will be popular," says Bob.

Bob Hart's corn pancakes

Bob says: "I have had a number of enquiries about my chimichurri sauce. The main point of the enquiries is to the effect that this is a great-sounding sauce, but what if you are a vegetarian? Can you just eat is with a spoon?" Find out what you can do.

• Bob Hart's chimichurri sauce

Bob Hart's Brined Pork Chops

Australian pork is as good as any in the world – simple as that. And pork is one of the great meats to cook on a barbecue.

Bob Hart's BBQ'd vegetables

3AW food guru Bob Hart's recipes: "Barbecued vegetables work well. Or at least, some do. My two favourites are corn and asparagus. Find out how they are done."

Bob Hart's King George whiting

Port Phillip Bay is alive with King George whiting at the moment. So if you fish, get on out there and catch some. It’s easy. And it’s wonderful

Bob Hart's Buffalo Wings

When it comes to using a barbecue, Americans are better at it than we are. But what we should be more concerned is that they are also better at footy food than we are. And the best American footy food of all, I reckon, is buffalo wings.

Bob Hart's BBQ Chicken

CHICKEN is a creature that was almost purpose built for the barbecue. It is cleverly assembled, and has just the right texture and finishing details – a magnificent skin, for one thing, and a few very conveniently-proportion joints, for another – to emerge triumphantly from the charcoal grill.