Barbies 4 Blokes

By Julianne McLean and Mark Lynch

Let’s face it, men like to barbecue because men are attracted to cooking where danger is involved.

In this eclectic assortment of BBQ recipes from around the world by some of our favourite celebrities and Australia’s iconic airline, there’s something for everyone. A bloke’s ultimate B&B (Barbecue and Beer) guide.

Every conceivable, mouthwatering favourite is here (plus a few surprises). Just add friends! And speaking of friends, all of the profits from the sales of Barbies 4 Blokes go to the Black Dog Institute, a proudly independent not-for-profit medical research institute for the treatment of mental health.

Layne Beachley AO— “Enjoy flipping my melons on your BBQ’s while supporting a cause close to my heart”
Bev Brock AM — “BARBIES4BLOKES is a pure delight- the perfect present”.
Carlotta AM— “Enjoy my Balsamic Barbecued Beets, Darlings – they’re fabulous in a Summer Salad for vegetarian purists.”
Bookoccino —'Barbies4Blokes won’t win the Pulitzer, but it is a winner
with barbecue enthusiasts...'

• Language: English
• Publisher: Balboa Press AU
• Release date: Feb 25, 2021
• ISBN: 9781504324199

Book preview

Copyright © 2021 Julianne McLean & Mark Lynch.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

Balboa Press

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Bloomington, IN 47403

www.balboapress.com.au

AU TFN: 1 800 844 925 (Toll Free inside Australia)

AU Local: 0283 107 086 ([phone] from outside Australia)

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

ISBN: 978-1-5043-2418-2 (sc)

ISBN: 978-1-5043-2419-9 (e)

Balboa Press rev. date: 09/09/2021

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Mark Sanguinetti

No Ordinary Hero...

Contents

BARBIES 4 BLOKES

Seafood Savouring Stars

Make Mine Meat Masters

Vegetarian and Vegan Virtuosos

Julianne McLean

Mark Lynch

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The Ultimate Celebrity Cookbook

BARBIES 4 BLOKES

‘I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says ‘what a great barbie’ to the guy cooking.

A barbecue is just the ultimate blokes’ pastime, isn’t it?’

- Curtis Stone, Celebrity chef

Let’s face it, men like to barbecue because men are attracted to cooking where danger is involved.

In this eclectic assortment of BBQ recipes by some of Australia’s fav’ ‘celebs’, there’s something for everyone, a bloke’s ultimate B&B guide (Barbecue and Beer)

Every conceivable, mouthwatering favourite is here (plus a few surprises). Just add friends!

And speaking of friends, all of the profits from the sales of Barbies 4 Blokes go to the *Black Dog Institute, a proudly independent not-for-profit medical research institute for the treatment of mental health.

*Please note, this book is not endorsed by Black Dog Institute.

‘May the fork be with you’

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Seafood Savouring Stars

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Bondi Rescue

This recipe is inspired by the Waverley Council Lifeguard team who star in the multi-Logie award-winning documentary ‘Bondi Rescue’.

This passionate group of ocean-loving individuals work 365 days a year to protect visitors to Bondi, Bronte and Tamarama beaches.

In addition to their frontline work, they help educate the public about surf and beach conditions, and they give water safety talks to schools and community groups.

Their advice for beachgoers and fans of the show;

Swim between the red and yellow flags at all times

Bondi Rescue’s choice    Whole BBQ Snapper    Serves 10

Ingredients

3-4kg, (8lb) whole snapper cleaned and gutted, but NOT scaled

4 tablespoons of butter

2 medium lemons cut into rings

2 large Spanish onions cut in rings

Salt and pepper

Lemon wedges and coriander leaves for garnish

Method

Place butter lemon, onion, salt and pepper into hollow centre of the fish. (You can add more taste by adding chopped ginger, coriander, or other spices to your taste.)

Place the fish on a greased barbecue grill on medium heat.

Cook for 15 minutes per kilo, turning after 15-20 minutes. Scales will have melted together and turned black. After the second 20 minutes (or more), peel off the scales. The flesh will be white and tender.

Serve with lemon wedges.

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Laurie Lawrence, Olympic and World Champion Swim coach

An endearing member of the Australian community and an Australian Icon. Olympic swimming coach, public speaker,