Hot Plate is a barbecue book with spice - it contains barbecue recipes from the chefs at Spirit House, one of Australia's premier restaurant and cooking schools.
Turn a casual backyard gathering into a gourmet event with these recipes and tips to roast, smoke, and sear your way to BBQ perfection. The book includes fantastic salads, exotic dressing and relishes, dipping sauces and serving suggestions. Combine Black Pepper Prawns with Char-grilled Pineapple to create an easy starter. Or Char-grilled Asparagus and Garlic and Coriander for a sensational side dish. Smoked Chicken, Spiced Lamb Cutlets, Lamb Shanks and Seafood get the Hot Plate treatment. Served with a wasabi mayo, chilli jam or ginger sauce, the meal comes alive.
Each dish is easy to understand, and includes photographs.
About the Authors
If Ben Bertei's Dad had not make him cook the family barbecues when he was a kid, these recipes would not exist. At 14, deciding he'd had enough of barbecuing with Dad, Ben started a chef's apprenticeship. While working on Longrain's charcoal grill, Ben's eyes were opened to the infinite possibilities of the barbecue, especially when combined with spicy Asian sauces, marinades and dressing. As Head Chef at the Spirit House since 2009, Ben has had the opportunity to showcase his modern interpretation of Thai cuisine.
Annette Fear joined Spirit House as the first Restaurant Head Chef where she created a Thai-inspired food style that set the standard for all the Spirit House chefs who followed in her footsteps. Travelling widely in South-East Asia for over twenty years, Annette delights in imparting her knowledge and love of Asian food through her cooking classes. Annette's garden is her love, growing nearly all the fresh Asian ingredients that she uses every day.
Kelly Lord was Head Chef at the Spirit House restaurant from 2004 to 2008. After 22 years as a chef, and sick of commuting, Kelly threw in his tea towel and started a chef consultancy company. Teaching each week at Spirit House, Kelly is also a regularly featured chef at the Sticky Rice Cooking School in Adelaide.
Katrina Ryan has taught at the Spirit House Cooking School since 2001 and more recently has been a regular guest chef at the Sticky Rice Cooking School in Adelaide. Her early mentors in Asian cuisine were Neil Perry and David Thompson. Katrina's first job as a 'real chef' was working for Neil Perry at his Bluewater Grill restaurant in Bondi. Katrina has also filmed a series of barbecue cooking segments at the Spirit House for the program Escape with ET.
Format: Spiral Ringed Book
Number Of Pages: 110
Published: 1st October 2011
Publisher: NEW HOLLAND PUBLISHERS
Country of Publication: AU
Dimensions (cm): 23.4 x 21.3 x 2.3
Weight (kg): 0.66