Model: HNS2Book

Heat and Smoke 2 by Bob Hart is the stunning and timely successor to Hart's Heat & Smoke, which has quickly become one of the best-loved Australian barbecue books of all time. The fun continues, and so do the fresh and innovative ideas this time, focused on the techniques, raw materials and national advantages that give Real Barbecue in multicultural, outdoors-loving Australia a quality all of its own.

With more inspirational pictures by ace food photographer Dean Cambray, Heat & Smoke 2 by Bob Hart has again been masterminded and written by Melbourne barbecue guru Bob Hart who extracts even more from familiar ingredients.

Steaks, especially giant T-bones soar to new heights; beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy, golden crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of gin; duck breasts and chicken thighs are brined and smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more.

Sardines, oysters, scallops, even mango cheeks and bananas are reborn through the alchemy of Hart’s innovations in a whole new world for the urban griller.

Author:

• Bob Hart
  • Is an all-round food tragic who has become a Melbourne institution through his witty but authoritative writing and broadcasting on food over two decades. He trained, in Queensland, as a journalist and spent a decade writing first news, and then features and showbiz columns, for "The Sun" newspaper on London’s Fleet Street in the golden era of newspapers. He then worked in the record industry, mining another golden era, before returning to journalism in general, and food writing in particular, in Melbourne in the early 1990s. His passion for barbecue began in the years he lived in the US where, in 1980, he bought his first Weber kettle. And the smoke began to rise.

Photographer:

• Dean Cambray
  • Is a larger-than-life culinary and photographic genius who has always been driven by his love for food. He trained and triumphed as a chef in some of Europe’s finest kitchens, shone as a restaurateur with his Melbourne restaurant, Cambray, which earned three hats in "The Age Good Food Guide", and then refocussed his passion by picking up a camera, retraining as a photographer, and quickly becoming one of Australia top food shooters. He has shot books, TV series stills, and ad campaigns here and in the US, and, famously, partnered with Bob Hart in their celebrated Saturday restaurant pages in the Weekend magazine of Melbourne’s "Herald Sun".

Now, read and absorb Heat & Smoke 2 by Bob Hart and your neighbours may begin to wonder, from the exquisite aromas that will begin to drift their way, if everything you are doing in your own backyard is entirely legal.