{"product_id":"fire-kitchen-adam-roberts-cookbook","title":"Fire Kitchen by Adam Roberts – 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\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Adam Roberts, Australian barbecue teacher and multi-trophy competition cook\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Pitmaster Adam Roberts (self-published)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e The fundamentals of cooking over fire, with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Aussie cooks moving from the smoker to open flame, from beginners to advanced\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFire Kitchen is the fourth book from Australian Pitmaster Adam Roberts, a hardback guide to cooking over open fire with a focus on surf and turf, drawn from the fire kitchens he's cooked in across Asia and the Americas.\u003c\/strong\u003e Like his earlier books, it's built as a learning resource, easy to follow for beginners and still useful for seasoned cooks.\u003c\/p\u003e\n\u003ch2\u003eOpen flame, Aussie seafood and a teacher's eye\u003c\/h2\u003e\n\u003cp\u003eAdam Roberts has spent years teaching Australians and Kiwis to barbecue, and Fire Kitchen takes his classes out from under the smoker lid and onto the open fire. It's inspired by the live-fire kitchens he's seen on his travels through Asia and the Americas, then brought home to Australian produce. Few local books give seafood this much respect next to the steak.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book starts with the fundamentals of fire cooking: building and managing the fire and choosing the right heat for the job. From there it leans hard into surf and turf, pairing the meat-and-fire skills from \u003cem\u003eBarbecue Like a Boss\u003c\/em\u003e with shellfish and fish.\u003c\/p\u003e\n\u003cp\u003eThe photography shows the style: scallops roasting in their shells right in the coals, sliced steak finished with a bright herb sauce, glossy pork belly on a golden sauce, and lamb cutlets with pistachios. It's restaurant-looking food that a home cook can actually pull off.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBackyard cooks who have the low and slow basics down and want to cook over open flame, plus anyone who wants more seafood in their barbecue. Adam writes for beginners through to advanced cooks, so it doesn't leave anyone behind.\u003c\/p\u003e\n\u003ch2\u003eAbout Adam Roberts\u003c\/h2\u003e\n\u003cp\u003ePitmaster Adam Roberts co-founded the Australasian Barbecue Alliance in 2014 and the New Zealand Barbecue Alliance in 2017, and has won more than 35 national-level barbecue trophies. He teaches barbecue classes across Australia and New Zealand. Fire Kitchen follows his books \u003cem\u003eRibs\u003c\/em\u003e, \u003cem\u003eBarbecue Fusion\u003c\/em\u003e and \u003cem\u003eBarbecue Like a Boss\u003c\/em\u003e.\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\/032_scallops-smug.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;\"\u003eAdam's gone and dragged the barbecue out of the smoker and onto the open fire, and he's brought the seafood with him. The Smuggler can't look past those scallops cooking in their shells right in the coals; simple, a bit wild and dead impressive. Get this one on the bench and your next fire turns into a feast. Pair it with \u003ca href=\"\/products\/the-whole-fish-cookbook-josh-niland-cookbook\"\u003eThe Whole Fish Cookbook\u003c\/a\u003e for the seafood side and \u003ca href=\"\/products\/cooking-with-fire-duncan-welgemoed-cookbook\"\u003eCooking with Fire\u003c\/a\u003e for more Aussie flame, and season both surf and turf with \u003ca href=\"\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eStef the Maori Aquadesiac\u003c\/a\u003e. — Darryl \"Coalport\" Rubb\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: Shell-On Prawn Toss\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePeel-your-own prawns taste better. Science, probably.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500 g green prawns (shell on), 2 tbsp olive oil, 50 g butter, 2 garlic cloves (crushed), 1 lime, chilli flakes, 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\u003eToss the prawns in oil and salt, then grill over hot coals for 2 minutes a side until pink and charred.\u003c\/li\u003e\n\u003cli\u003eMeanwhile melt the butter with garlic and a pinch of chilli in a pan at the edge of the fire.\u003c\/li\u003e\n\u003cli\u003eTip the prawns into the pan, squeeze over the lime and toss well.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The shell protects the flesh from drying out and catches the garlic butter, so every prawn you peel is sauced.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Fire Kitchen?\u003c\/h3\u003e\u003cp\u003eFire Kitchen was written by Pitmaster Adam Roberts, an Australian barbecue teacher, competition cook and co-founder of the Australasian Barbecue Alliance.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Fire Kitchen?\u003c\/h3\u003e\u003cp\u003eThe fundamentals of cooking over fire with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas, with dishes like scallops cooked in the coals, steak and lamb.\u003c\/p\u003e\n\u003ch3\u003eIs Fire Kitchen good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Like Adam's earlier books, it's written as an easy-to-follow learning resource for beginners through to advanced cooks.\u003c\/p\u003e\n\u003ch3\u003eIs Fire Kitchen a hardback?\u003c\/h3\u003e\u003cp\u003eYes, Fire Kitchen is a hardback cookbook.\u003c\/p\u003e\n\u003ch3\u003eIs Fire Kitchen an Australian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. Adam Roberts is an Australian pitmaster, and the book is written for Australian cooks and produce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Fire Kitchen?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fire Kitchen was written by Pitmaster Adam Roberts, an Australian barbecue teacher, competition cook and co-founder of the Australasian Barbecue Alliance.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Fire Kitchen?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The fundamentals of cooking over fire with a focus on surf and turf, inspired by fire kitchens across Asia and the Americas, with dishes like scallops cooked in the coals, steak and lamb.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire Kitchen good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Like Adam's earlier books, it's written as an easy-to-follow learning resource for beginners through to advanced cooks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire Kitchen a hardback?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, Fire Kitchen is a hardback cookbook.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fire Kitchen an Australian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Adam Roberts is an Australian pitmaster, and the book is written for Australian cooks and produce.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824795189300,"sku":"9780646896441","price":59.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fire-kitchen-adam-roberts-cookbook-front.png?v=1792925405","url":"https:\/\/www.therubhub.com.au\/products\/fire-kitchen-adam-roberts-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}