Flames & Feasts

What's inside

Flames & Feasts is written for real Aussie backyard cooking. Gas grills, charcoal kettles, offset smokers, open fires. Recipes scale up or down depending on who's over, and the method works whatever kit you've got.

• Steak, done properly. Cut by cut, heat by heat.
• Slow-smoked brisket, pork shoulder, ribs, and the sides they need
• Whole-bird, spatchcock, and the marinades that earn their keep
• Fish and prawns on the grill without sticking or tearing
• Vegetables straight off the coals, treated like the main event
• Burgers, snags, and the weeknight fast-grill basics
• Rubs, sauces, and the pantry that makes the rest easy

Why it pairs with a veggie garden

Summer in SEQ is tomato, capsicum, zucchini, eggplant, chilli, corn, and basil weather. The grill is the fastest way to get a full meal out of a ripe garden. Everything in the warm-season plant library shows up in this book somewhere.