Rick Stein at Bannisters Mollymook turns 10 with barbecue recipe tips

You might think you know how to cook the best barbecue foods, but according to an expert, you probably don’t. Fortunately, he revealed his secrets.

There is nothing more Australian than a barbecue.

But if you thought you were the king of the perfect barbecue steak or nailed your crispy skinned salmon, think again.

English chef Rick Stein – who owns two top restaurants in Australia – told news.com.au, we are completely wrong when it comes to our own barbecue skills.

Luckily, the mastermind behind Rick Stein at Bannisters – who is in Mollymook and Port Stephens – had these handy tips for perfecting your barbecue feast.

“Because salmon is an oily fish, it can be quite forgiving when cooked on the barbecue, in other words, it doesn’t particularly stick,” he said. “But this is where people go wrong. When I cook salmon on it, I always oil the bars before putting the salmon on them.

If you are cooking fish for a large group, he has another great tip: wrap a whole salmon fish in “wet newspaper”.

“Wrap it in about four inches of damp newspaper, it works great and effectively cooks salmon in a paper case,” Rick said.

However, beef steaks are one of the “best meats to cook on the barbecue,” he said, which is probably why we Australians are obsessed with throwing in some T-bones. on our pride and joy in summer.

“I believe in seasoning the meat with salt and lots of black pepper. Some people think that the pre-seasoning makes the surface very wet due to the osmosis effect of the salt. However, we take the intense heat of a barbecue here and the pre-seasoning always tastes better, ”Rick told news.com.au.

“It’s always best to cook a steak on one side, changing the direction to create a crossover effect, and then flipping it.”

The star warns against “flipping it over and over,” saying it can affect the taste – which no one wants to happen.

It has a good suggestion to test when the meat is cooked, just by squeezing it to feel how tender it is.

“If you’re not good at it, use a temperature probe. rare is 50-55 degrees, medium is 65 degrees and well done is over 70 degrees.

Rick is currently in Australia with his wife Sarah to mark the 10th anniversary of his restaurant Mollymook where he will be showcasing the best food they have served over the past decade.

For the month of September, there will be a five-course menu at Rick Stein Restaurant, featuring the best of the best and most beloved dishes that have appeared over the years, such as his famous ‘Lobster Thermidor’.

“I was cooking Thermidor lobster at my restaurant in Cornwall and then the white wine, cream and cheese sauces fell into disuse,” he told news.com.au.

“I relaunched the dish without really expecting it to come off, how wrong could I have been. Since then, it’s been a success and it’s my wife’s favorite.

Another favorite of the iconic chef is his tuna ceviche with passion fruit, lime and cilantro.

“I envisioned this for a New Years Eve party that Sas and I were having 10 years ago. I was tired of capturing the essence of Australian cuisine flavor in a simple, fresh and light tasting dish. He’s been a favorite ever since. For the month of September, there will be a five-course menu at the restaurant, featuring the best of the best and most beloved dishes that have emerged over the years.

Continue the conversation @RebekahScanlan | [email protected]

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