Barbecue Seafood - Peter Howard

A book review by Franz Scheurer

Peter Howard has been surrounded by his two passions: food and writing about food, for more years than we should discuss, and he brings a wealth of experience to this book. He’s also done his homework well, enlisting the input of Sydney Seafood School and the Marine Stewardship Council and listening to tips from the fishmongers at Sydney Fish Market. Cooking seafood is often perceived as a difficult task and barbecuing it is viewed as a challenge by Australia’s backyard chefs. With Howard’s guidance, however, it becomes not only achievable but perfect for the Australian lifestyle and an easy way to impresses our friends.

To quote Peter Howard: “Getting a barbecue off to a good start is crucial – it involves being organised and knowing what is going to happen - then making it seem like it is all going along without organization! – It’s a knack!”

The book is divided into: Starters, Salads and Mains and has a very useable index at the end. The ‘Pesto-Infused Prawn Skewers’ are a good starting point and the whole family will adore the ‘Atlantic Salmon Risotto Cakes’. I love the simple flavours and creamy/crunchy texture contrast of the ‘Scallop and Bacon Kebabs’. Reserve the ‘Lobster Medallions with Thai Cucumber and Asian Leaves’ for a hot summer’s day and if you like spicy food then the ‘Mexican Spiced Ocean Trout Fajitas’ are perfect with a cold glass of Moss Brothers’ Semillon 2007. Fresh Balmain Bugs are always sweet and succulent and if you follow Howard’s recipe on page 132 for ‘Balmain Bugs with Dill and Lemon Risotto and Browned Butter’ you can’t go wrong.

It’s a book that is going to change the way you treat your BBQ!

Published by New Holland Publishers (Australia) Pty. Ltd.

ISBN: 9781741105315