Weekend BBQ by Ross Dobson

Ross’ love affair with all things food began at a young age under the influence of his neighbours from Italy and Hong Kong. To enjoy what they ate, Ross found he would have to cook it for himself. After studying writing and communications, Ross found himself constantly drawn to food and in the food-mad town of Sydney he had his own successful cafe and catering business before venturing into the world of food publishing. Ross has several books under his belt, including the very successful Fired Up and Grillhouse.

Fast 5 with Ross Dobson!

What couldn’t you live without in the kitchen?

Right now, I could not live without my cooking thermometer. I’m testing lots of bread and jam recipes at the moment. The thermometer is a godsend guarantee of success!

What is your most memorable meal and why?

I love both carbs and cheese. At the Sydney Italian restaurant, Buon Ricordo, I always remember the pasta with truffled egg and two kinds of cheese. It’s prepared at the table, so you experience the theatre of excellent service plus the anticipation from the amazing smells! I also remember very clearly the first Thai curry I had on Koh Samui in the early 1990s. It was as though I was I was given a whole new set of senses.

What’s your worst kitchen disaster?

Chicken pies. They were my worst disaster. I was making chicken pies for a group of people. I also had a big batch of chicken soup in the fridge which looks exactly like the pie mix when it’s chilled. I used this instead of the pie mix. I put pastry on the top so I couldn’t see that there was soup underneath. The lesson: label everything in the fridge!

What would you want to eat for your last meal?

I’ve always wondered what I would say if I was ever asked this. Tricky one. It would be a really long Lebanese feast – multi-course with lots of beer.

The great coriander debate – yes or no?

Yes BUT when I first had coriander I thought it was the oddest thing. It tasted like soap. Now coriander and flat leaf parsley are probably the herbs I use most.

Recipes and images from Weekend BBQ by Ross Dobson, published by Murdoch Books.

China Town Duck Shanks
Lamb Fillets with Herbs and Pistachio
Lobster Tails with Chilli and Garlic Butter by Ross Dobson
Ocean Trout Fillets with Ginger and Shallots by Ross Dobson
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