Bob Hart recipes

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 Carpet Bag Steak

"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.

Bob Hart's Belgian Waffles

Read Bob Hart's recipe for scrumptious yeast-risen Belgian waffles. Yum!

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 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 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 Sausage Saltimbocca Sanger

"I stumbled upon a gem of a recipe in an English mag called Waitrose Food Illustrated for a sausage saltimbocca sandwich. And with a little bit of adaptation for local conditions, here it is:"

Bob Hart's McConnell prawn dish

"Andrew McConnell, at his brilliant new restaurant Cutler & Co in Gertrude St, serves a terrific salad of school prawns, a sort of an Asian coleslaw, under his grilled flathead fillets. Here’s how he makes it."

Recipe: Slow-Cooked Chilli

RECESSION or no recession, Americans eat well. I have divided the last four weeks between Denver, Santa Fe and Los Angeles, and I have eaten far too much, most of it good, some of it wonderful.

Recipe: Pappardelle Ducali

Here's the recipe for Thursday, February 26 from 3AW Afternoons Food and Wine with Jane Faulkner.

Fig-leaf wrapped baked fish.

Check out the recipe for Bella Verde’s fig-leaf wrapped baked fish, provided by Bob Hart's fill-in, Jane Faulkner.

Bob Hart's summer marinades

Bob says: "Here are a few notes on marinades, which are the secret of preparing meats to cook quickly and simply in this weather."

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 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 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 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 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 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 Prawns On The Barbie

Prawns are in pretty good supply this year, and the prices are better than they have been for years.

Bob Hart's BBQ Salmon

A whole salmon – a fish of around 3-4kg is ideal – makes wonderful barbecue fare. Read and print Bob Hart's latest culinary delight.

Bob Hart's Baked Ham

Baked ham is a wondrous thing – whether you do it in the oven or in your Weber barbecue with a few hickory chips. Bob Hart's tasty recipe comes in at the right time of the year - enjoy!

Bob Hart's Christmas pudding

Telly-Chef Iain Hewitson's Christmas pudding ice-cream is an absolute ripper.

Bob Hart's BBQ

The biggest problem with barbecuing snags is that by the time they are cooked through, the skins are often charred and nasty. Click here to find out more about cooking meat.

Bob Hart's Cold Soups

There are two glorious cold soups in the world, and several pretty good ones. These gems are designed to remind us that even in summer, soup is a vital ingredient of a balanced and civilised life.

Bob Hart's Dry Rub and Sauces

Bob Hart's Thrill Of the Grill looked at slow-cooking a brisket of beef this week. There are a couple of recipes required - one for an all-purpose rub, and another for a mop sauce. Click the link.

Bob Hart's Fish Pie

As usual, Bob Hart introduces you to a tasty treat. Find out how to make his fish pie.

Bob Hart's Beer-Butt Chicken

Check out the recipe Bob has for Beer-Butt Chicken. Delicious BBQ treat!

Bob Hart's Perfect Roast Chicken

If you never master another dish in your life, master this one. There is no doubt in my mind that the perfectly roasted chook is the world’s most pleasing and satisfying dish.