{"product_id":"bbq-companion-ben-odonoghue-cookbook","title":"BBQ Companion by Ben O'Donoghue – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Ben O'Donoghue, Australian chef, restaurateur and TV presenter\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 180-plus recipes: breads and bites, vegetables and salads, fish and seafood, meat, sweets and drinks, sauces and rubs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Backyard entertainers on any barbecue, from a wire rack over coals to a kettle or gas grill\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781761450235\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBBQ Companion is Australian chef Ben O'Donoghue's hardback collection of more than 180 barbecue recipes from around the world, written so every dish works on whatever grill you own.\u003c\/strong\u003e It covers the whole spread, from bread and starters to seafood, meat, sides, desserts, drinks, rubs and sauces.\u003c\/p\u003e\n\u003ch2\u003eThe whole party, off one barbecue\u003c\/h2\u003e\n\u003cp\u003eBen O'Donoghue cooked at London's River Café alongside Jamie Oliver before becoming a familiar face on Australian TV, and this book shows that range. It isn't a low-and-slow manual; it's a big, generous, global barbecue cookbook built for feeding people outdoors.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with equipment and tips, then runs through Breads and Bites, Vegetables and Salads, Fish and Seafood, Meat, and Sweets and Drinks, finishing with a chapter of sauces and rubs and the author's own chef's notes.\u003c\/p\u003e\n\u003cp\u003eStandouts include smoked beef short ribs with nam prik pla, whole fish Thai style, drunken crabs, an Aussie steak sandwich, barbecued corn with bacon and chilli butter, and a banana tartin for afters. The publisher also highlights Mexican suckling pig, Singapore chilli crab and grilled haloumi with lemon and mint.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who entertains around a barbecue and wants more than snags and steak. It suits gas, kettle and open-fire cooks equally, and works brilliantly for beginners because the recipes don't depend on special gear.\u003c\/p\u003e\n\u003ch2\u003eAbout Ben O'Donoghue\u003c\/h2\u003e\n\u003cp\u003eBen O'Donoghue is an Australian chef, restaurateur and TV presenter who worked at the River Café in London with Jamie Oliver. He co-presented four seasons of \u003cem\u003eSurfing the Menu\u003c\/em\u003e with Curtis Stone and Mark Gardner, has hosted his own TV shows in Australia, and is based in Brisbane.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/247_amazed-mixed-grill.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a lemon, and every barbecue needs a book like this beside it. Ben's covered the lot, but the smoked beef short ribs with nam prik pla are the cargo I'd smuggle out first: fatty, smoky, then slapped awake with chilli and lime. Grab it and you'll never run out of ideas when the mates turn up. Pair it with \u003ca href=\"\/products\/heat-and-smoke-ii-bob-hart-cookbook\"\u003eHeat \u0026amp; Smoke II\u003c\/a\u003e for Aussie smoke know-how and the \u003ca href=\"\/products\/complete-australian-barbecue-kettle-cookbook-weber-australia-cookbook\"\u003eComplete Australian Barbecue Kettle Cookbook\u003c\/a\u003e to master the kettle. Spoon \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e over anything that comes off the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grill-Bread Tomato Rub-Down\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes, five ingredients, zero leftovers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Thick slices of sourdough, 1 garlic clove (halved), 2 ripe tomatoes (halved), good olive oil, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the bread over hot coals until charred at the edges.\u003c\/li\u003e\n\u003cli\u003eRub each slice with the cut garlic, then scrub hard with a cut tomato until the pulp soaks in.\u003c\/li\u003e\n\u003cli\u003eDrizzle with olive oil, hit with flaky salt and serve straight off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rough, charred bread grates the garlic and tomato like sandpaper, so the flavour goes in, not on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote BBQ Companion?\u003c\/h3\u003e\u003cp\u003eBBQ Companion was written by Ben O'Donoghue, an Australian chef, restaurateur and TV presenter who trained at London's River Café.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in BBQ Companion?\u003c\/h3\u003e\u003cp\u003eIt has more than 180 recipes, covering bread and bites, vegetables and salads, seafood, meat, desserts, drinks, sauces and rubs.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Companion good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are written to work on any barbecue, from a simple wire rack over coals to a kettle or gas grill.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Companion a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Hardie Grant Books in 2024.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Companion Australian?\u003c\/h3\u003e\u003cp\u003eYes. Ben O'Donoghue is an Australian chef based in Brisbane, and the book is published by Australian publisher Hardie Grant.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote BBQ Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"BBQ Companion was written by Ben O'Donoghue, an Australian chef, restaurateur and TV presenter who trained at London's River Café.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in BBQ Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 180 recipes, covering bread and bites, vegetables and salads, seafood, meat, desserts, drinks, sauces and rubs.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Companion good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are written to work on any barbecue, from a simple wire rack over coals to a kettle or gas grill.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Companion a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Hardie Grant Books in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Companion Australian?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Ben O'Donoghue is an Australian chef based in Brisbane, and the book is published by Australian publisher Hardie Grant.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824783851572,"sku":"9781761450235","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bbq-companion-ben-odonoghue-cookbook-front.png?v=1792925374","url":"https:\/\/www.therubhub.com.au\/products\/bbq-companion-ben-odonoghue-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}