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Rockpool Bar & Grill: Charcoal Oven, Wood-Fired Rotisserie and Grill

Rockpool Bar & Grill: Charcoal Oven, Wood-Fired Rotisserie and Grill

Neil Perry
0/5 ( ratings)
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Show-stopping recipes from Neil Perry's Rockpool Bar & Grill.

At the heart of Rockpool Bar & Grill lies the ultimate steakhouse. Neil shares 16 of his favourite meat, fish and poultry recipes and tips on how to make them at home.

Stunning food and location photography, a special layout optimised for ebook, and Neil's tips make this an indispensable and inspirational kitchen companion.

Recipes include: Snapper, Whole John Dory, Whole red mullet, Coorong yellow-eye mullet, Grilled swordfish steak, Wood-fired rotisserie chicken with Tuscan bread salad, Wood-fired rotisserie loin of pork, Wagyu sirloin, rib-eye or fillet, Wagyu rump, topside or skirt, Grass-fed T-bone, Grass-fed fillet, Grass-fed rib-eye on the bone, Grain-fed rib eye on the bone, Grain-fed sirloin on the bone, Slow-roasted rib of beef, and Wood-fire grilled lamb cutlets with mint jelly.

All titles in this series:
Rockpool Bar & Grill: Salads & Starters
Rockpool Bar & Grill: Pasta & Mains
Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill
Rockpool Bar & Grill: Sides
Rockpool Bar & Grill: Desserts
Rockpool Bar & Grill: The Collection

Neil Perry is one of Australia’s leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.
Language
English
Pages
62
Format
Kindle Edition
Release
January 01, 2012

Rockpool Bar & Grill: Charcoal Oven, Wood-Fired Rotisserie and Grill

Neil Perry
0/5 ( ratings)
Read Download
Show-stopping recipes from Neil Perry's Rockpool Bar & Grill.

At the heart of Rockpool Bar & Grill lies the ultimate steakhouse. Neil shares 16 of his favourite meat, fish and poultry recipes and tips on how to make them at home.

Stunning food and location photography, a special layout optimised for ebook, and Neil's tips make this an indispensable and inspirational kitchen companion.

Recipes include: Snapper, Whole John Dory, Whole red mullet, Coorong yellow-eye mullet, Grilled swordfish steak, Wood-fired rotisserie chicken with Tuscan bread salad, Wood-fired rotisserie loin of pork, Wagyu sirloin, rib-eye or fillet, Wagyu rump, topside or skirt, Grass-fed T-bone, Grass-fed fillet, Grass-fed rib-eye on the bone, Grain-fed rib eye on the bone, Grain-fed sirloin on the bone, Slow-roasted rib of beef, and Wood-fire grilled lamb cutlets with mint jelly.

All titles in this series:
Rockpool Bar & Grill: Salads & Starters
Rockpool Bar & Grill: Pasta & Mains
Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill
Rockpool Bar & Grill: Sides
Rockpool Bar & Grill: Desserts
Rockpool Bar & Grill: The Collection

Neil Perry is one of Australia’s leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.
Language
English
Pages
62
Format
Kindle Edition
Release
January 01, 2012

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