Fresh from manning the barbecue in his highly-successful book Fired Up, Ross Dobson takes a casual approach to indoor dining in Grillhouse. Hearty pies, thick-cut chips and lip-smacking ribs are all featured, along with all manner of steaks cooked to perfection. The book includes an array of all the essential starters and sides guaranteed to satisfy a hunger of any size, plus a little something sweet to indulge in at the end of a long, slow meal. Grillhouse is the ultimate guide to gastropub-style food at home. Key points: the follow up cookbook from the author of the popular Fired Up, which sold over 23,000 copies sold across two formats; this is a collection of all time favourite bistro style dishes, featuring 85 delicious, hearty and accessible recipes; modern styling and photography complement this classic selection of recipes
Ross Dobson is a popular food writer, stylist and chef in regular demand by many newspapers and magazines, including The Sydney Morning Herald, Sainsbury's Magazine and Olive, the BBC's monthly magazine for foodlovers. He also has a regular monthly feature in Australian BBC Good Food magazine. He previously ran a catering company in his native Sydney, where he also worked at Bills, the acclaimed restaurant owned by celebrity chef Bill Granger. His latest venture is the Café at Lewers - his weekend restaurant based at the Lewers Gallery and beautiful heritage gardens at the foot of the Blue Mountains at Emu Plains in New South Wales. Ross has contributed to a number of cookbooks and is the author of the bestselling Chinatown as well as Kitchen Seasons, Market Vegetarian and Casual Entertaining for Ryland Peters & Small.