B4B

Mark Sanguinetti No Ordinary Hero..

Copyright © 2021 Julianne McLean & Mark Lynch. All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews. Balboa Press books may be ordered through booksellers or by contacting: Balboa Press A Division of Hay House 1663 Liberty Drive Bloomington, IN 4703 www.balboapress.com.au AU TFN: 1 800 844 925 (Toll Free inside Australia) AU Local: 0283 107 086 (+61 2 8310 7086 from outside Australia) Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them. Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only. Certain stock imagery © Getty Images. ISBN: 978-1-5043-2418-2 (sc) ISBN: 978-1-5043-2419-9 (e) Print information available on the last page. Balboa Press rev. date: 02/18/2021

The Ultimate Celebrity Cookbook

BARBIES 4 BLOKES ‘I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says ‘what a great barbie’ to the guy cooking. A barbecue is just the ultimate blokes’ pastime, isn’t it?’ - Curtis Stone, Celebrity chef Let’s face it, men like to barbecue because men are attracted to cooking where danger is involved. In this eclectic assortment of BBQ recipes by some of Australia’s fav’ ‘celebs’, there’s something for everyone, a bloke’s ultimate B&B guide (Barbecue and Beer) Every conceivable, mouthwatering favourite is here (plus a few surprises). Just add friends! And speaking of friends, all of the profits from the sales of Barbies 4 Blokes go to the *Black Dog Institute, a proudly independent not-for-profit medical research institute for the treatment of mental health. *Please note, this book is not endorsed by Black Dog Institute. ‘May the fork be with you’



Seafood Savouring Stars

Fish:  Whole BBQ Snapper — Bondi Rescue  Barbecued Trout with Almonds — Laurie Lawrence  Barbecued Sardines — Sue Bussell  Spicy Tuna Steaks on Skewers — Jamie Durie  Soul Bowl Miso Salmon — Lisa Curry Other Seafood  Chili Octopus — Kiaran Drew  BBQ Oysters – Steven Knight Mollusks and Crustaceans  Green Pepper Mussels — Jamie Durie  Oysters on the Barbie — Mark Lynch  Marinated Chili Prawns — Guy Leech  Lobster in Garlic Butter Sauce — Grant Kenny  Peri Peri Prawn and Scallop Kebabs — Peter Erickson Why Not Throw a Shrimp (Prawn) on the Barbie



Bondi Rescue This recipe is inspired by the Waverley Council Lifeguard team who star in the multi-Logie award-winning documentary ‘Bondi Rescue’. This passionate group of ocean-loving individuals work 365 days a year to protect visitors to Bondi, Bronte and Tamarama beaches. In addition to their frontline work, they help educate the public about surf and beach conditions, and they give water safety talks to schools and community groups. Their advice for beachgoers and fans of the show; “Swim between the red and yellow flags at all times” Bondi Rescue’s choice Whole BBQ Snapper Serves 10 Ingredients Method 3-4kg, (8lb) whole snapper cleaned Place butter lemon, onion, salt and and gutted, but NOT scaled pepper into hollow centre of the fish. (You can add more taste by adding 4 tablespoons of butter chopped ginger, coriander, or other spices to your taste.) 2 medium lemons cut into rings 2 large Spanish onions cut in rings Place the fish on a greased barbecue grill on medium heat. Salt and pepper Cook for 15 minutes per kilo, turning Lemon wedges and coriander leaves after 15-20 minutes. Scales will have for garnish melted together and turned black. After the second 20 minutes (or more), peel off the scales. The flesh will be white and tender. Serve with lemon wedges.



Laurie Lawrence, Olympic and World Champion Swim coach An endearing member of the Australian community and an Australian Icon. Olympic swimming coach, public speaker, swim school proprietor and, what you may not know, former Australian Rugby Union Representative. One of his most memorable accomplishments is Laurie’s ”Kids Alive” campaign. Laurie’s heroes are the people of the land, like his father who started out as a shearers cook near Winton. He eventually became a swimming pool manager. Laurie says his father taught him humility, to stay grounded and said to Laurie, ”your health is the best wealth you can have.” His dad also taught him, “Son, you meet the same people on the way up as you do on the way down, don’t get ahead of yourself.” Laurie’s motto is; Do the five: Fence the pool and shut the gate. Teach Laurie’s choice Barbecued Trout with Almonds Serves 4 Ingredients Method 4 medium sized trout, cleaned and Fry chopped bacon and onion. gutted Add toasted almonds (leaving some for 6 small bacon rashers finely garnish). chopped (without rind) Spoon mixture into cavities of the fish. Lightly toasted almond flakes Place each fish separately on greased foil 1 ½ white onions, finely chopped pieces and sprinkle with lemon pepper. 1 ½ thinly sliced lemons Wrap foil around the fish and cook on a moderate barbecue for 15 to 25 minutes. lemon pepper to taste Garnish with lemon slices and the remainder of the toasted almonds.



Steven Knight, Dual Rugby International Steven is our Australian dual International in Rugby. He has represented Australia in both codes of Rugby Union and Rugby League. He is one of less than a handful of sportsmen who have achieved this distinction. He played in both codes as either winger or centre. He is a legend and is a guru as a physical fitness trainer and has inspired and mentored many young footballers Steven is an advocate for mental health research. A family member suffers from a severe neurogenerative disease and his daughter Kate, has worked in the mental health area as a dedicated psychiatric nurse for over a decade. Steven’s choice Barbecued Oysters Ingredients Method Ingredients 8 fresh oysters in shells Place the whole oysters on the barbecue. 5 tablespoons fresh lemon juice Cook until they open, 5 to 10 minutes - you 3 tablespoons Worcestershire sauce will hear the juice sizzling on the hot coals hot pepper sauce, such as Tabasco, when this happens. to taste Remove the oysters from the barbecue and pry off the top shell. You may want to wear some heavy gloves to protect yourself from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 1 dessert spoon of lemon juice, 1 teaspoon of Worcestershire sauce… and hot pepper sauce and salt to taste. Serve in the shell while still warm. Serve with lemon



Sue Bussell, AM Leading Business Woman and Board Director Sue has smashed through many of the cracks in the glass ceiling for women. Her AM was awarded for her for Services to Women in Business and Industrial Relations. She has made a major contribution to the Aviation Industry and is on a Board as a Director of an associated organisation. Sue is passionate about Odyssey House, which fights to save those whose lives are in turmoil due to addictions. Her heroes are the medical profession, doctors, epidemiologists, nurses, paramedics etc. Sue and her family are travellers and her recipe of choice is of barbecued sardines which is engendered by fond memories of past travels, with balmy Mediterranean nights and freshly caught and cooked seafood. Sue’s choice Barbecued Sardines Serves 4 Ingredients Method 10 large sardines 2 crushed garlic cloves Cut sardines from head to tail, remove 3 tablespoons of virgin olive oil insides and rinse. Pat dry. Place in a 2 level teaspoons of grated lemon shallow bowl. peel 3 tablespoons of fresh lemon juice Place chopped fennel in cavity of sardines. 1½ teaspoon of chopped fennel Combine all other ingredients apart from Lemon wedges lemon wedges and spread most of the mix over the fish. Cover and (refrigerate) for an hour or more. Barbecue the sardines on a hot oiled plate. Cook for up to 3 minutes on each side, basting often with remaining mix. Test that the fish is cooked with a fork, it should flake easily.



Jamie Durie OAM One of Australia’s best known and loved personalities, Jaimie also has a big heart. His support of charities both with his time and his own resources has been wide and varied. He has hugely supported the appeals in the 2019/20 Australian bushfires and is one of our ambassadors for “Save the Children” fund. As the original host of ‘The Block’ on Australian television, this Aussie favourite then secured a contract with the Oprah Winfrey Show in the USA and is syndicated world-wide. At home in his cherished Northern Sydney suburb, he moves from studio to studio…. his design studio to the television studio where he hosts the eighth season of ‘House Rules’ for Channel Seven. There is so much more to Jaimie. He is author of 12 illustrated books in multiple languages, and he has hosted 52 prime time design shows throughout Australia, Asia and of course, the USA. His shows have aired in over 150 Countries! Yet despite all these talents Jaimie remains a down to earth guy. When accosted at the supermarket check-out, Jaimie was more than happy to be part of the “Barbies4Blokes” team. Jamie’s choice Spicy Tuna Steaks on Skewers Serves 4 Ingredients Method 800gm or 2lb of tuna steaks cut into Place the tuna in a shallow dish and pour cubes. combined olive oil, lemon zest and cumin over it and stir. 3 tablespoons of extra-virgin olive oil Marinate for at least 25 minutes. 1 teaspoon of cumin Thread the tuna cubes on the skewers and cook on medium oiled barbecue plate 3 teaspoons of grated lemon rind for up to 2 minutes each side. Pre-soaked wooden skewers. It is great served as an entrée.



Lisa Curry AO, MBE. Swimming Champion & Business Woman Best known for her long and successful swimming career, Lisa Curry has competed in three Olympic Games, two World Championships and three Commonwealth Games. She was also the first swimmer to represent Australia at the Commonwealth and Olympic Games as a mother. In 1992, with two small children, Lisa swam her fastest ever time at the Barcelona Olympic Games. Lisa has won four Outrigger Canoe World Championships with her team, the Riggeroos in the 72km race. In 2005, Lisa became the first Australian to win the Molaki to Oahu 66km solo outrigger race held in Hawaii. Lisa has been inducted into the Australia Hall of Fame. As a highly successful businesswoman, in 2014, Lisa and her business partner, Naturopath and Author, Jeff Butterworth established Happy Healthy You, with their aim to combat the lack of support and education for Australian women seeking a natural alternative to treat and manage various health and hormonal issues. Happy Healthy You provides access to some great, easy to make, healthy nutritionist, naturopath and chef designed recipes on its website, which are sure to tantalise the taste buds of men and women alike. Lisa Curry would like to share these words; “It's 1 in 4 of us that struggle with mental illness “ Unfortunately, we live in a world where if you break a bone everyone comes to sign the cast, but if you tell people you’re depressed, they run the other way. We are accepting of any body part breaking down other than our brain and it's that ignorance that has created a world that doesn’t understand mental health.”



Lisa’s Choice Soul Bowl Miso Salmon Serves 4 Ingredients Method 2 cups cooked brown rice (still In a glass bowl add the miso paste, warm) tamarind, fresh ginger, garlic and honey 1 large ripe avocado Add the two pieces of Salmon and allow to marinate in the fridge for 2 hours. 1 cup of fresh rocket lettuce Once marinated, pop it onto the 2 pieces of fresh salmon barbecue on a medium heat and add the olive oil. Cook the salmon to your desired 1 tablespoon Miso paste texture. 1 teaspoon Tamarind or Soy sauce Divide the cooked rice amongst four bowls. Place ¼ of the sliced avocado in 1 teaspoon grated ginger each bowl, along with half of each piece of salmon (or cut into smaller pieces). 1 clove of minced garlic Add the rocket. 1 tablespoon of honey or agave Top with sesame seeds and a squeeze of mayo, if required. 2 tablespoons of sesame seeds 2 tablespoons whole-egg mayonnaise (if desired) 1 tablespoon cold pressed extra virgin olive oil



Kiaran Drew, Paramedic Kiaran says with humour, at the mid-life “crisis “point, he did not buy a red sports car.” I wanted to do something more with my life”. He wanted to give back. Kieran trained to be a paramedic, a with the N.S.W. Ambulance Service. He now runs an organisation that provides Paramedics to big events in his rural community, for kid’s sports and he trains Paramedics himself. Kiaran has also taken a course in community mental health care. Kiaran comments that octopus is often found in Mediterranean cuisine, but according to Wikipedia, a little- known fact is that in some cultures octopus is eaten alive! In Japan as a novelty, a live octopus maybe sliced up and legs eaten while the creature is still squirming. In the following recipe the baby octopus’ definitely do not need to be alive! Kiaran’s choice Chili Octopus Serves 4 Ingredients 12 of baby octopus (fully cleaned) Method 1 cup of sweet chili sauce ¼ cup of Asian style oyster sauce Mix the baby octopus with the sweet chili ½ cup of lemon juice and oyster sauce, add lemon juice and ¼ cup of dark brown sugar sugar. 8 lemon wedges 4 Lettuce cups Marinate overnight in the fridge. Cook the octopus on a hot, lightly oiled plate or grill. Baste with half the sauce mix while cooking. Cook until octopus changes colour. Serve with leftover sauce mix and lemon wedges in lettuce cups.



Jamie Durie OAM… (Second Recipe) Having won multi-team and individual Logies, Jamie now uses his talents on resort and hotel design, landscape architecture and design, industrial design and furniture design. He has furniture contracts in the USA and in Europe, including Natuzzi in Italy. He has been the principal designer behind many resort hotels, multi-residential developments, restaurants, parklands and public space in over 30 countries. And still more awards! Jamie and his team have gone on to win more than 36 international awards including the coveted gold medal at the Chelsea Flower Show. Jamie is a qualified horticulturist and has vast environmental experience. Perhaps when next at our local supermarket, we can look for Jamie in the gold polish section? Jamie’s other choice Green Pepper Mussels Serves 4 Ingredients Method 1 kg, 2lbs of fresh black mussels Fully clean the mussels. 100gm 4oz butter In a large pan of boiling water, cook the mussels until shells have opened. 2 tablespoons of bottled young green peppercorns, drained and Cool slightly, then remove one of the shells finely chopped. from each mussel. 3 level teaspoons of grated lemon Blend grated lemon, green peppercorns and rind. butter. Then spread mixture over each mussel’s flesh. ½ cup of chopped parsley or Cook the opened mussels on medium heat ¼ cup chopped coriander barbecue plate until they are thoroughly heated through. Sprinkle with herbs & serve.



Guy Leech, International Iron Man and CEO of Heart 180 Super Hero, Guy Leech is a former Australian ironman surf-lifesaving champion. He won many “Uncle Toby’s Super Series” awards, and was inaugural winner of the Coolangatta Gold, as well as the first winner of the Molokai to Oahu World series Ocean Ski Championships in Hawaii. Guy is CEO of Heart 180. He and his team educate and motivate. They are intent on distributing defibrillators Australia wide. Guy says his mission is to have a “defib” within 180 seconds of any sudden cardiac arrest in Australia. All the people who joined his Heart 180 team want to reduce Australia’s number one killer - sudden cardiac arrest. Guy was a recipe contributor to our first “Barbies for Blokes” book back in the ‘80’s and so we have reproduced his recipe here. Guy’s choiceMarinated Chili Prawns Serves 4 Ingredients Method 1 Kg royal red prawns, shelled and Mix the marinade ingredients and deveined. add the prawns. 2 tablespoons soy sauce Cover and refrigerate the mixture for at least 2 to 3 hours. 1-2 teaspoons of chili sauce Cook on a well-greased, medium heat 2 tablespoons of fresh lemon juice plate or grill for no longer than 3 minutes, whilst basting with the 2 tablespoons of honey marinade frequently. Salt to taste The same applies if using skewers on the grill. Optional: wooden skewers soaked in water for 30 minutes This is to warm the prawns through, because, if they are cooked too long, the prawns will dry out.



Grant Kenny, OAM Ironman and Businessman In 1980 Grant won both the junior and senior surf Ironman Championships on the very same day! He went on to win many more awards. He helped to create the “Uncle Toby’s”. Ironman Super Series. He also competed in 2 summer Olympics winning a bronze medal in the K2. Grant has been inducted into the Sport Australia Hall of Fame. Grant admires the helicopter pilots who keep our beaches safe, and also those who risk their lives keeping homes safe during bushfires. Grant was one of the original 1980’s “Barbies For Blokes” recipe book contributors, and this is his recipe. Grant’s choice Lobster in Garlic Butter Sauce Serves 4 Ingredients Method 2 large, or 4 small lobsters in Heat the butter in a saucepan for 2 minutes on shells. medium heat until it begins to brown. 100gms or 4oz of butter Don’t burn. Lower the heat for one minute and add lemon juice, chives and garlic. Season with 2 tablespoons of chopped salt and pepper. chives 2 garlic cloves, crushed Cut the lobsters in half, clean, and place on a 2 lemons cut into wedges preheated chargrill plate. Brush the lobster flesh with butter mix. Then cook with flesh down for 5-6 minutes. Turn and cook for a further 5 minutes or until shell turns a definite red. Serve with lemon wedges and use the remaining butter mix as a sauce for dipping.



Peter Erickson— Vietnam Veteran Peter cites his heroes as “All the COVID-19 health workers who put themselves out there for our benefit”. Peter was on the frontline in the Vietnam war. His mental health has suffered from his war experiences. He now finds comfort in yoga and meditation and his beloved photography. Peter reminds us that our brave frontline workers will need our support for years to come. Peter’s easy barbecue recipe is a no brainer, after all, what could be better than fresh, tasty seafood on the barbie? Peter’s choice Peri Peri Prawn and Scallop Kebabs Serves 4 Ingredients Method 16 uncooked king prawns 16 scallops Shell and devein raw prawns, leaving ¼ cup virgin olive oil tails intact. 1 tablespoon bottled, medium strength piri piri Remove scallop roe. Lemon wedges to serve Pre-soaked wooden skewers Combine prawns and scallops with oil and piri piri marinaide in bowl. Cover and place in fridge for 30 minutes. Thread 4 scallops and 4 prawns alternately onto skewers. Cook on medium heat, oiled barbecue or grill plate. Serve with lemon wedges.

“Make Mine Meat” Masters

Beef  Filet Mignon — Ian Baker-Finch  Whole Scotch Fillet Steak — Captain Ross Christensen  Harissa Kebabs — Viv Moon  The Calabrian Mixed Grill — John Agostino  Pepper Steak — Jimeoin Lamb  Lamb for the Covered Barbecue — John Eales Pork  Barbequed Pork Spareribs — Mark Sanguinetti Sausages  Bratwurst grilled sausage with Sauerkraut — Jens Thurm Chicken  Chinese Barbecue Chicken — Andrew Lindop  Chicken Breasts with Mushrooms — Peter Brock  Chicken Tagine — Dr Peter Macdonald



Ian Baker-Finch, Champion Golfer. Fondly known by some as the “Hyphen”, to others as the “Dark Shark” or “Finchy”, Ian Baker-Finch is a role model to many aspiring golfers. He donated the gold medal he won in the 1991 Open at the Royal Birkdale, England for charity. Ian has an excellent reputation as golfing media commentator and analyst. Ian’s heroes are the first responders in ANY crisis we face, whether, it be floods, fires or the challenge of the COVID-19 pandemic. “They give their hearts and souls to helping those in need, keeping us all safe, always putting others first. They are tremendously brave”. Ian loves Filet Mignon on the barbecue “We always do that for family and friends at home on the Sunny Coast. That keeps everyone from the rares to the medium-wells happy”. Ian’s choice Filet Mignon Serves 4 Ingredients Method 4 Eye Fillets cut into thick slices Wrap bacon around edge of each steak 4 bacon rashers with rind removed and secure with a toothpick. ½ kilo or 1lb of sliced button On a high flame, sear the steaks and mushrooms bacon on all sides. Over a moderate grill cook for up to 10 minutes each side (or Salt and pepper to taste less if your taste is medium to medium rare). 2 tablespoons of butter Toothpicks to secure. Sprinkle with salt and pepper. Rest the steak for several minutes, Meanwhile, cook chopped mushrooms in butter until soft. Remove toothpicks and serve all with mushrooms and fresh salad.



Ross Christensen AFC RIP-WWII pilot and hero Captain Ross Christensen, fondly known as the ‘Silver Fox’ amongst his QANTAS crew, was not one for the limelight. What is little known was his heroism as a pilot flying Wellington bombers in World War 11. His aircraft was shot down and crashed in occupied France and Ross evaded capture with the help of the French Resistance, followed by an arduous trek on foot over the Pyrenees Mountains to Spain. He was greatly respected in his role as a QANTAS Captain and is one of the greats who helped forge the QANTAS reputation. From flying in New Guinea in the war, Ross progressed to DC3s, DC4s, Electras and 707s, retiring after 27 years with QANTAS on 747s. His reputation of uncompromised safety still stands today. Captain Christensen loved nothing more than spending time with his family and a barbecue was always a favourite as reflected in his family’s recipe choice. Ross’s choice Whole Scotch Fillet Steak Serves 4 Ingredients Method However you like your steak, this is Tie or skewer meat in a neat shape. excellent cooked on the barbecue Place roll in a large bowl with red wine and 1 Roll of Scotch Fillet Steak of good garlic. Marinate overnight. Sear the roll, quality turning frequently. 1 bottle of red cooking wine Reduce heat to medium for 20 to 30 minutes, basting regularly with mustard 4 crushed garlic cloves garlic marinade. 1 tablespoon mustard garlic When inside is pink, the roll is ready. marinade Remove from heat, rest for at least 10 minutes, remove string/skewers, then cut Salt and cracked black pepper to into 4cm or 1½ inch pieces. taste Season to taste. Butcher’s string or metal skewers to secure



Viv Moon (from her Outdoor Cookbook and Traveller’s Cookbook) Viv Moon cites her husband, Ron as her hero for teaching her the love of travel and imbuing her with the confidence to write. However, in the recent crises, her admiration also goes to those who volunteer with Blaze Aid and their work with individuals and families whose properties have been impacted by fire or flood. “They are an amazing bunch of people who not only rebuild fences but help to rebuild lives and offer hope for their future on the land” says Viv. This recipe is from Viv and Ron Moon’s trips to Uganda, where one of the well known aspects of the people is herds of exquisite big-horned cattle. Viv’s choice Harissa Kebabs Serves 4 to 6 Ingredients Method 750g to 1kg rump steak cut into cubes Marinade 1 large green capsicum cored and Whisk together the oil, lemon juice, deseeded, cut into cubes Harissa and rosemary until combined. 1 large red pepper as with green pepper Mix the beef, capsicum cubes, onions and tomatoes in a large zip- 2 medium Spanish onions cut into lock bag. Add half the marinade mix quarters (keep base intact so that and seal the bag. Marinate in fridge onion holds together) for 2 hours, turning the bag frequently. 10-12 cherry tomatoes If using wooden skewers pre-soak in Crushed head raw or roasted garlic. water for 30 minutes. Drain meat and vegetables and skewer Marinade alternately meat to vegetable. 1 cup of peanut oil Grill on medium to hot barbecue for 5 minutes on each side whilst Juice of 2 lemons brushing. 1 to 2 tablespoons Harissa paste For more hints go to 4 sprigs of rosemary leaves (finely http://www.guidebooks.com.au/ chopped)



Viv Moon (from her Outdoor Cookbook and Traveller’s Cookbook) Viv Moon has written 2 books that give some great recipe ideas for the Barbie or when camping. These are: · Viv Moon’s Outdoor Cook Book and · The Travellers’ Guide This versatile recipe is for Viv’s Middle eastern flat bread. Viv’s choice Harissa Kebabs (Continued) Serves 4 to 6 Ingredients Method 1 ⅔ cups (250gm) of self-raising Combine flour, salt, yoghurt and oil flour (optional). In a large bowl leave covered for 20-30 minutes. If dough is too wet or sticky 200gm (just under a cup of thick to handle, add more flour or yoghurt for the Greek style plain yoghurt) right consistency. Good pinch of salt Place dough on floured surface and divide into 8 pieces. Roll each piece out into circles. 1 tablespoon of olive oil (optional) Cooking time will depend on the thickness of the bread. The thinner the crispier, thicker they are, the lighter and fluffier Place on a preheated BBQ plate and cook each side until brown spots appear - about 20 seconds to 1 minute. Flatbread can be used as herb bread, garlic bread, wraps or a pizza base.



Jimeoin, Australia’s Favourite Irishman – Comedian, Actor and Writer. As a stalwart of Australian comedy and a loveable rogue, Jimeoin has a clever with and gives the gift of laughter to all whom he performs. Our proudly ‘adopted” Irishman has performed both in and out of the United Kingdom. Shows such as the Royal Variety Performance, The Conan O’Brien Show in the U.S. as well as specials in Montreal, Canada. Jimeoin is celebrated on his tours of Australia, New Zealand and United Kingdom. His television shows and appearances are too numerous to count. He is one Irishman who loves his sport. After watching our Socceroos he says “when it comes to sport, I really go for Australia”. Yes, a truly admired and talented adopted Australian. There is nothing like a stout Irish mustard to tickle the Jimeoin taste buds! Pepper Steaks with Irish Mustard Serves 4 Ingredients Method 4 sirloin steaks 4 tablespoons cracked black pepper Coat and press steaks on both sides 2 tablespoons of brandy with pepper. Press the pepper into the 3 tablespoons vegetable stock meat. 2 teaspoons of Irish mustard (Stout Onion is a favourite) Place on oiled (lightly) hot plate and 4 tablespoons of standard cream cook 2 to 3 minutes on each side or to 1 teaspoon of sugar individual taste. Pour stock and brandy into a saucepan and bring only to boiling point. Lower the heat and blend in cream, mustard and sugar. Serve sauce over steaks.



Giovanni (John) Agostino, An Ambassador and Inspiration for Australian Business Entrepreneurs. “My overnight success has only taken 36 years”. Tough Dog 4WD Suspensions are now exported to 42 countries and have won many coveted awards in Australia, International and Defense sectors. John flew himself around the world to develop export markets, which include success in Africa, Russia, Europe and the Middle east. Tough dog products are also highly prized by the likes of Sheiks and Princes. John gives back to the community by sponsoring youth sports and he hopes to help kids suffering with cancer. John is an inspiration to all who have a dream. His heroes are the politicians, who in the bushfire crisis went out to the frontline and helped as volunteers. Giovanni, gives back to the community, now sponsoring young athletes and giving his time in sports administration. John’s choice The Calabrian Mixed Grill Serves 4 Ingredients Method 1 cup balsamic vinegar 2 tablespoons dark brown sugar Mix ½ of the vinegar, brown sugar, garlic and 1½ tablespoons rosemary, chopped rosemary and add lamb chops. Cover and 2 finely chopped garlic cloves refrigerate for 3 hours. 6-8 100g medium lamb chops & rump steaks Coat the steaks on both sides with pesto & ½ cup spicy red tomato sauce season to taste. Pre-heat barbecue grill. ½ cup jar green pesto Barbecue lamb and beef to your taste. 8-10 slices pancetta Let stand covered for 4 minutes. Grill pancetta until crisp. Mix tomato sauce and leftover vinegar mix in serving bowl. Serve with Italian salad.



John Eales, AM, International Rugby player and Australian Captain Formerly Rugby Union Captain for Australia, he was nick named “NOBODY” because” NOBODY” is perfect. John Eales is one of Nature’s Gentlemen and was the most successful Australian Captain’s in the history of the game. With his brilliant boot (unusual for a forward), John has scored more points than any other player in competition history. He is now a successful businessman, family man and philanthropist. John’s heroes are “the ordinary mums and dads, who despite trying circumstances, make sacrifices to raise their children with solid values so that they have the self-belief to contribute positively and constructively in this world.” John’s choice is this simple recipe, inspired by his family tradition of the Sunday Roast, perhaps inspired by his grandmother, Nona. John’s choice Lamb for the Covered Barbecue Serves 8 Ingredients Method 3kgs or 7lbs leg of lamb Make small incisions into the lamb and infuse garlic cloves. 3 garlic cloves peeled and cut in halves Massage the lamb with oil and season with rosemary leaves and salt. 3 tablespoons of chopped rosemary leaves Roast lamb for up to 2½ hours in a large pan over medium heat on a covered Rock salt to taste barbecue. 2 tablespoons of virgin olive oil Turn off the heat, let lamb rest for 15 minutes, basting frequently with pan Rosemary sprigs for garnish juices. Serve with pan juices, baked vegetables and garnish with rosemary sprigs.



Mark Sanguinetti, RIP Our “No Ordinary Hero” We sadly lost Mark in a tragic event on the NSW Mid North coast. He put Others first. He died in the ocean he so loved and he is so missed. With former Qantas captain Mark at the controls, you felt perfectly safe. Before QANTAS, Mark was a Chief Pilot Instructor in Moorabbin, Victoria. He was also once an aerobatic pilot. However, he decided that the profession of a QANTAS pilot was what he wanted and flew for 28 years, during which time he achieved his Command. Even though Mark would of known how to, he wouldn’t have flown a QANTAS plane upside down. Mark was an excellent sportsman and with his 2 loving daughters, a keen surfer, snow boarder and also himself a former triathlete. Mark continued to pursue his love of the aviation world with his hobby, which was aerial photography. Mark sees Dr. Norman Swan, ABC medical journalist and presenter as his favourite hero during the COVID-19 Pandemic. Mark’s choice Barbequed Pork Spareribs Serves 4 Ingredients Method 8 pork spareribs Combine the soy and hoisin sauces with oil, ½ cup of soy sauce brown sugar & garlic. ½ cup of Asian hoisin sauce ¼ teaspoon of sesame oil Marinate ribs for at least 5 hours. Over very 1 tablespoon of dark brown sugar hot grill, sear the ribs. When the juices are sealed, lower heat to medium. Continue turning and basting the ribs with marinade. 2 minced garlic cloves Serve with any leftover marinade.