AUSSIE CLASSICS
Recipe on page 76
Recipe on page 76
Recipe on page 78
GOOD TO KNOW
THE COB LOAF DIP HAS BEEN AROUND FOR DECADES, BUT THIS ONCE DAGGY DISH IS NOW AN AUSSIE PARTY ICON
MEGA BARBECUE PLATTER
Preparation time 30 mins
Cooking time 1 hour 50 mins
Serves 6
1kg American-style pork spare ribs
Sea-salt flakes and freshly ground black pepper, to season
600g chicken thigh fillets, trimmed, cut into 4cm pieces (you’ll need 16 pieces)
600g lamb leg steaks, trimmed, cut into 4cm pieces (you’ll need 16 pieces)
16 raw peeled king prawns
2 Tbsp olive oil
¼ cup lemon and almond dukkah
2 Tbsp honey
Storebought tabouli, lemon wedges, flatbread and Greek-style yoghurt, to serve
RIB MARINADE
½ x 355ml bottle pale ale
⅓ cup smoky barbecue sauce
2 Tbsp maple syrup
1 Tbsp Worcestershire sauce
1 Tbsp Australian mustard
½ x 40g sachet McCormick’s Smokin’ Texas BBQ Rub
STEP 1 Preheat oven to 160°C fan-forced (180°C conventional).
STEP 2 To make rib marinade, place all ingredients in a medium saucepan and stir over low heat until combined. Bring to the boil and simmer, stirring occasionally, for 10 minutes, until thickened slightly. Remove from heat.
STEP 3 Place pork ribs in a large,
