Bob Hart

 

Bob Hart is a Melbourne food writer and broadcaster who is also a creative cook and a barbecue obsessive. Bob is a Queenslander who spent a decade as a reporter, feature-writer and finally columnist on British national newspapers based on London’s Fleet Street before moving to the US for a further decade: it was there that his love affair with barbecuing began.

Bob, who relocated to Melbourne in 1993 to write for the Herald Sun, now runs the Australian Barbecue Academy from his home, and conducts regular barbecue classes there and elsewhere. He has just completed his first barbecue book - Heat & Smoke: mastering the dark art of real barbecue - which will be out in early December 2011, and will also be available through the Heat and Smoke website (stay tuned!). Bob broadcasts twice weekly on 3AW - at 12.30pm on Thursdays where his topic is food, and at noon on Saturday when, naturally, he talks barbecues. Bob will also host a six-part TV series about barbecuing across Victoria to be screened early next year.

“I am as fanatical about asparagus as I am about barbecues, and love nothing better than to combine the two. Fresh, Victorian asparagus is at its finest, I believe, drizzled with extra virgin olive oil, seasoned, and quickly grilled on a very hot gas grill. I serve it with a dip of either chipotle mayo or anchovy mayo.

“Steamed (never boiled!) asparagus, also, is magnificent - served with a traditional hollandaise, or drizzled with melted butter. There is no finer starter to an elegant meal, or better side dish with poached salmon and new potatoes.”

 

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