B4B

Jens Thurm EHFA, International Fitness Trainer, Lecturer Faster than a speeding bullet? Before he took on the role of fitness guru, Jens spear headed a specialist group, training to safely jump from fast moving cars and trains at high speed. This sounds very James Bond, but we never saw Mr. Bond taking on a 250 km solo survival walk in rugged country armed only with a compass. Jens has great respect for Angela Merkel and how she has held Germany together throughout the COVID-19 pandemic. Jens, now renowned as a fitness instructor, has travelled the world many times over. He spent many years eating in the officers’ mess and running spas and gyms on ocean liners. He has studied nutrition all his life and how it can be used to fight disease like cancer, osteoporosis, diabetes to name a few. His current project is writing a book on this subject. Jens’ choice Bratwurst grilled sausage with Sauerkraut Serves 4 Ingredients (Sauerkraut) Method 1 jar ready-made Sauerkraut 150-180g/5.3-6.3oz per person Run the sausages briefly under cold 4 Bratwurst Sausages water. Place on a medium grill and Beer (German is compatible) turn often so that they don’t burst. Condiments—mustard, tomato or BBQ sauce. Spray frequently with a little beer for better taste and to prevent burning. In Germany, these grilled sausages are usually eaten with mustard, but add other condiments to taste.



Andrew Lindop, A Brave Surf Lifesaver…. Remember our surf lifesavers. They are heroes in their own right! Andrew started his lifesaving career as a nipper with Avalon Surf Lifesaving Club both as a lifesaver and board rider. His passion for the surf eventually led to a terrifying rescue. Not deterred, Andrew continued his love affair with the ocean and turned this passion into a profession. With both parents volunteering as patrol captains. The love of their surf club is a family affair. Andrew thanks his parents and the surf lifesaving fraternity for training him as a first responder. Avalon Beach SLCA won top surf lifesaving club in Australia! Andrew’s tips for how to spot a rip current: “Look out for deeper darker water with fewer breaking waves and a rippled surface surrounded by smooth waters. Also look out for anything floating out to sea, or foamy, discoloured sandy water flowing out beyond the waves.” This recipe is a family favourite, passed down from the 1970’s when his grandparents did a course in Chinese cooking. Andrew’s choice Chinese Barbeque Chicken Serves 4 Ingredients Method 1.5 kg 3lbs of thigh fillets, each fillet cut into 2 pieces Mix all ingredients. ¼ cup of soy sauce ¼ cup of plum sauce Marinate overnight (or at least 3 ¼ cup of honey hours). ½ cup of hoi sin sauce 1 onion chopped Cook on the Barbie at medium heat. 1 teaspoons of Chinese Five Spice Great with fried rice and/or green salad.



Dr. Peter Macdonald, OAM, Australian Doctors International Former NSW MP and Mayor of Manly Council, Dr Macdonald has done so much, not only for his local community, but as an Independent Member of the NSW Parliament and also for World health. Peter volunteered with an independent and impartial international aid agency, Medecins Sans Frontieres (MSF, or Doctors without Borders). There his medical expertise and experience assisted in frontline work, in both Timor and Iran. Peter is the founder and President of Australian Doctors International (ADI) and with his colleagues, supports rural health services in Papua New Guinea. ADI is committed to upholding the universal right to healthcare in rural and remote communities. Peter’s recipe, while not for cooking on the barbecue itself, can accompany vegetables done on the barbeque. Peter’s choice Chicken Tagine Serves 4-6 Ingredients Method 1 kg boneless chicken thighs Cut the chicken thighs into small strips 1 large chopped brown onion and set aside 1 teaspoon each of caraway seed coriander seeds, turmeric, cinnamon Add curry paste, nutmeg and the other ½ teaspoon of curry paste spices to the chicken stock ½ teaspoon of nutmeg 2 cups of chicken or vegetable stock Brown the chicken, add the stock and ½ cup dates halved simmer covered for 1 hour ¼ cup honey Stir in the dates, olives and honey Almonds, olives & chopped coriander Serve with almonds, and chopped coriander

Vegetarian and Vegan Virtuosos

Vegetables  Vegetable Skewers — Bernard “Midget” Farrelly  Brocky’s Vege Burger — Peter Brock  Eggplant & Vegetables — Matthew Hayden  OUR Corn on the Cob — Raymond Bonner  Avocado on the Barbecue — Barton Lynch  Caprese Skewers — Shelley Oates-Wilding  Balsamic Barbecued Beets — Carlotta Fruit  Grilled Mango — Mark Warren  Barbecued Peaches — Annie Sargeant  Grilled Watermelon — Layne Beachley  Fruit Skewers with Brandy or Rum Butter — Matt Levy Sweets  French Chocolate Crepes — Zali Steggall  Banana Packages — Garrie and Margot Ferguson  Mandarin & Marshmallow Gratin — QANTAS Crew



Bernard “Midget” Farrelly RIP - AM First World Champion Surfer Midget was unofficially the first world champion surfer when he won the inaugural World Surfing championship at Sydney’s Manly Beach in 1964. He took part in his own ABC 10-part television series and was also inducted into the Sport Australia Hall of Fame. He was also added to California’s Surfing Walk of Fame. Midget ran a successful surfboard making company and was even spotted as a sweep on the surfboats at Palm Beach Surf Club. Like his wife Beverlie, his passion was the ocean. He was surfing only days before cancer claimed him. Bev only has to go to the ocean to know he is still with her. Midget loved his veggies on the barbie and so Bev made this choice on his behalf. Midget’s choice Vegetable Skewers Serves 4 Ingredients Method Any vegetables work well. Cut into Spear vegetables onto the skewers in bite size pieces. For example; alternating colours 1 green capsicum cut into chunks Barbecue over medium heat basting with melted butter and turning 2 large onions cut into wedges frequently 250gm (10oz) button mushrooms Heat for 10 to 15 minutes 20 baby tomatoes Can accompany any barbecued meats, fish and crustaceans ½ small pineapple cut into chunks Wood skewers pre-soaked for 30 minutes. Butter to grease the barbecue and to baste so vegies/fruits don’t dry out



Peter Brock, AM, Australian Touring Car Legend RIP Peter was an original contributor to the first “Barbies” Peter was not only a legend of the racetrack but was also a humanitarian and philanthropist. Before he was so tragically taken from us, he set up the Peter Brock Foundation to assist the less fortunate in times of crisis and to aid people with mental and medical illness. Bev Brock provided this delightful insight into the man who gave so much. “In the latter years of Peter’s driving career at Bathurst, the drivers took part in a BBQ cooking competition as entertainment for the adoring fans. To everyone’s absolute shock, he emerged the winner! This was a man who could barely manage to make his own peanut butter sandwich and was never known to venture near the BBQ at home! He was by this time a committed vegan and actually cooked meat in the competition which simply went to show that he could win anything once he set his mind to it!” Peter’s OTHER choice Brocky’s Vege Burger Serves 4 Ingredients Method 2 medium potatoes boiled and mashed Saute the onion, garlic, mushrooms in ½ cup sweet potato (grated) the oil until just starting to lightly 1 brown onion finely chopped brown. 1 cup chopped fresh mushrooms ½ cup creamed corn Add to the cooled, mashed potato and ¼ cup fresh or frozen peas grated vegetables. 1 lightly beaten egg Chopped parsley, garlic and Add corn, peas, parsley, seasonings, seasoning and egg and stir thoroughly. Shape 1 tablespoon olive oil into burger-style patties and coat in Plain flour plain flour. Barbeque on a medium hot plate until lightly browned on both sides. Dress with plum sauce or mayonnaise. Serve with barbeques onions and fresh salad.



Matthew Hayden, OM Champion Australian Cricketer Matthew’s cricketing and commentating career spanned over 15 years. He was known as a powerful opening batsman in both One Day and Test Cricket. He holds the highest score made by an Australian batsman in tests. He has been inducted into the Australian Cricket Hall of Fame and has held many charity rolls. He was an ambassador for World Youth Day and is a Patron of ‘Parent Project Australia’, a charity raising money for a cure for muscular dystrophy. He is also an Ambassador for the Indigenous Education Foundation. What people may not know is that Matthew has written 2 cookbooks and frequently cooked for his team. Matthew cites his heroes as the singers and musicians that lift spirits during the COVID-19 pandemic and in particular, Jimmy and Jane Barnes on Instagram. Matthew’s choice Eggplant & Vegetables Serves—Many Ingredients Method Eggplant (Aubergine) in 2cm (½”) To minimize the bitter taste of eggplant, slices. sprinkle with salt on both sides. Salt to taste Coat all the vegetables in a mix of finely chopped garlic and the oil and herb mix. Vegetables that are easy to grill such as zucchini onions and capsicum— Grill on a medium heat, Sprinkle with thick sliced. basil or pre-prepared mixed herbs to taste. Finely chopped garlic cloves When grilled with char marks visible, dip Vegetable oil back into garlic herb and oil mix. Mixed herbs (such as thyme, basil and Serve as a side dish or in a salad. Can Italian parsley) also be served as antipasto.



Raymond Bonner, New York Times Foreign Correspondent, Lawyer, Author and Entrepreneur Ray is a Pulitzer Prize winning author and has covered first hand many international crises. Most notably in El Salvador, the Rwandan genocide and the Bosnian War. Ray has crisscrossed the globe as a war correspondent and investigative journalist. He cites The New York Times as” his Hero”, for keeping us reliably informed of what is impacting on our world with truthful journalism. As an entrepreneur, along with his business partner, Sally Tabner, Ray has reinvigorated what is arguably Australia’s best bookshop, Bookoccino in Avalon, Sydney. The bookshop is a mecca for book lovers, coffee drinkers and even those who enjoy a quality wine after the working day as they browse the shelves. Ray and Sally regularly host literary events that are often booked out within days of release. Ray says he enjoys nothing more than a simple Corn on the Cob on the barbecue. Ray’s choice OUR Corn on the Cob Serves as many as needed Ingredients Method One or two unpeeled corn cobs per Before barbecuing, peel back the husks person and pull silky fibres from the corn. Lime & sweet chili sauce Preheat the grill to medium to high temperature. Place the corn on the grill or butter & salt and cracked black turning every few minutes until the corn is pepper tender and char marks are visible. Remove husks and serve with a lime and chili mix or simple butter, salt and pepper.



Shelley Oates-Wilding, BA, Olympian Canoeist and World Champion Surf Skier Shelley has had an amazing and multi-disciplined sporting career. She competed for over a decade as an Australian Canoeist and for Australia in two summer Olympics. She held an Australian Institute of Sport Netball Scholarship for 5 years, and she won the World Championship Surf Ski competition in Japan. Shelley went on to win several Outrigger team World Championships in Hawaii. She has also competed in the Gladiator Individual Sports Athletes Challenge. Shelley now resides in Hawaii but will always have a place in the hearts of Australians and visa-versa. Shelley’s heroes are the scientists and researchers, often underfunded, who continue to seek better cures for human diseases. Shelley loves this recipe is inspired by the “Recipe Critic” which she often cooked when training in Italy. Shelley’s choice Caprese Skewers—Appetiser Serves 4 Ingredients Method 1 cup of balsamic vinegar Reduce the balsamic vinegar in a small 16 cherry tomatoes saucepan over medium low heat. 16 mini mozzarella balls if in water Stir occasionally for 15 minutes until the (drained and patted dry) reduction is about a half cup. A handful of fresh basil leaves Cool. Spear tomatoes, and slide to 2cm from 8 pre-soaked wooden skewers the top of the skewer. Take a small basil leaf and cut it in half. Spear and slide a basil leaf between every second ingredient. Repeat for each skewer. Before serving, drizzle with the balsamic reduction just before serving.



Carlotta, AM— Icon of the Australian Entertainment Industry Carlotta received her Order of Australia medal for her services to the performing arts and to the LGBTIQ community. She is a wonderful role-model for those striving to seek their own their identity in the community. Carlotta was the ultimate glamour girl in her cabaret performances for the famous “Les Girls” in the 1960’s in Sydney’s Kings Cross. She received international and local acclaim. She frequently appears on Australian talk shows, is often on discussion panels and is in great demand as an inspirational speaker at private functions. Balsamic Barbecued Beets is Carlotta’s favourite from “Spruce Eats” Carlotta’s choice Balsamic Barbecued Beets Serves 4 Ingredients Method 4-6 large beets, cleaned, well Combine all ingredients (apart from beet slices) scrubbed and cut into ½ to 1 cm using 1 tablespoon of vinegar. slices Place beets in shallow dish and coat well with ⅓ cup and 1 extra teaspoon marinade. balsamic vinegar Let sit for an hour. Wrap beets in foil, drizzling 1 clove minced garlic marinade as you wrap and grill on barbecue until beets are soft, (up to 25 minutes). ½ teaspoon rosemary Remove from foil and grill beets 1-2 minutes, ¼ teaspoon of chopped basil turning often. ¼ teaspoon sage Drizzle with leftover balsamic vinegar before serving. ¼ teaspoon marjoram This is a versatile recipe, great for salads, to create ¼ teaspoon thyme vegie burgers and Carlotta especially loves her beets topped with blue or goat’s cheese.



Barton Lynch—World Champion Surfer Renowned for his prowess and gymnastic surfing style, Barton has been crowned as ASP (Association of Surfing Professionals) World Champion. He has the Rip Curl Championship in 1991 under his belt and was inducted in 1998 into the Australian Surfing Hall of Fame, and in 2000 into the Australian Sporting Hall of fame. He has added ‘Big Tow Surfing’ to his repertoire and Barton has coached Team Australia. Barton is a wonderful mentor to surfing youth, because as an instructor, his aim is to inject passion and sportsmanship into his young surfers to maintain surfing and its culture as a proud Australian sport. Barton says he is proud of all Australians in recent crises. In particular, the first responders with the bushfires and floods. He feels a touch of remorse that he was not in Australia to lend his support at the time. Barton’s choice Avocado on the Barbecue Serves 4 Ingredients Method Avocados Halve and de-seed avocados. Brush with olive oil, lime & lemon juice. Salt and You may wish to pre-prepare a filling pepper to taste. for the cavity in the halved avocado with: Drain off excess oil to prevent the flame from the barbecue being ignited. Grill Finely chopped tomato, capsicum, avocado halves, fruit side down for finely chopped red onion, perhaps about 3 minutes on a medium barbecue. finely chopped basil or coriander are just some ideas. Serve with filling in the cavity or “a la Barton” with vegemite toast. Barton loves his avocado on vegemite toast with bacon after a good surf



Mark Warren, International Surfing Pro and Media Commentator Mark’s varied surfing career spans three decades. In the 1970’s, a champion pro surfer, then a sports media personality, and then as a National Coach. Mark has a place in the Australia’s Surfing Hall of Fame and has said that to him, “surfing is the gift that keeps on giving”. Mark’s heroes, are all first responders and the rescue helicopter servicemen and women. He has a passion for anything mango, so this recipe is also a gift from him when he is not in the surf. Mark’s choice Grilled Mango Serves 4 Ingredients Method 4 almost ripe mangoes (skin on) Preheat barbecue to medium. Cut mango into halves either side of the pit. 2 teaspoons of safflower or vegetable oil Cut cube shapes through the mango flesh, only to the skin with a sharp knife-point, about 1 cm in length and width. Brush oil on the flesh surface. Cook the mango on the chargrill, with the skin down for around 2½ minutes, then cook the flesh side for 2 minutes until the burn pattern can be seen. Serve warm or cut the cubes off the skin and toss into a green salad.



Anne (Annie) Sargeant, OAM and Australian Netball Champion. Anne played Netball for Australia for 11 years and for 6 years she served as the National Captain. These days Annie is a seasoned public speaker, television commentator for Nine’s WWOS and a National Selector. She has been elevated to legend status in the Halls of Fame for each of Netball NSW, Netball Australia and Sport Australia, Sports Australian Netball Hall of Fame. For many years she has run the Anne Sargeant Netball Clinics and Jets Academies for talented and enthusiastic juniors. Annie’s heroes are the first responders, in particular, Shane Fitzsimmons, former AFSM, now Commissioner of ‘Resilience NSW’ “for his inspiring leadership and his ability to effortlessly display strength, clarity and compassion,” She is inspired by the many who quietly find ways to help their neighbours in need in times of crisis. Annie’s choice Barbequed Peaches Serves 4 Ingredients Method 1 large peach per person Halve and pit the peaches. Preheat barbecue. (unpeeled) Lightly brush peaches with oil and coat outsides 1 teaspoon of neutral tasting oil for as well. cooking (per peach) Cook until grill marks form, turning as 1 tablespoon of brown sugar (per necessary. Sprinkle with sugar, add nutmeg or peach) cinnamon for a more exotic taste. Nutmeg and/or Cinnamon if desired Cook for 6-8 minutes. Anne’s tip is to soak peaches in brown sugar with a dash of white White port if desired port. Serve hot with cream and/or port. If sliced, serve at room temperature with salad.



Layne Beachley, AO — Surfing Pro and World Champion. Australia’s Queen of the surfing world, Layne is a surfing legend, winning the ASP (Now WSL) Women’s World title a massive SEVEN times, and the only surfer (male or female) to win six consecutive world titles. Layne has been the creator of her own organisation, Awake Academy to help people “detach from fear” and “Design a life you love” programs. She is an active promotor of R U OK? a suicide prevention charity that aims to start life-changing conversations. Some years ago, while beach training with Layne (who always set the pace), this author regularly had the privilege of a mouthful of sand or a swim-kick in the face. A visit to Layne’s website shows her special personality and great sense of humour. www.awake academy.com.au This is Layne’s choice inspired by “Spruce eats”. Layne’s choice Grilled Watermelon Serves 4 Ingredients Method Grilled watermelon adds a Cut into wedges. Salt the watermelon and sophisticated flavour to a barbecue, rest on an open rack for 20 minutes. or in salads or even fruit salads. Remove all the salt and pat dry. Cover well 1 small to medium-size watermelon with coconut oil on both sides. (seedless) Preheat the grill to moderate heat, grill for Rock salt to taste up to 3 to 4 minutes each side or until grill 1½ cups of coconut oil marks appear. 100g goats feta cheese Serve immediately or cut into cubes and serve in green salad with goat’s feta, olives and dressing.



Matt Levy, Paralympic gold medal winning Swimmer Serves 4 Matt has competed in the past four Paralympics in Swimming, winning two gold, one silver and four bronze medals. He has attended five World Championships, winning three gold, and five bronze. If that is not enough, Matt also won gold in the men’s 50 metres freestyle, at the Commonwealth Games. His heroes are his parents, who have instilled the values which he holds today. He admires the firefighters in the January bushfires, they are Australian heroes and says it is also an honour to play a small part to help those who suffer from mental illness. Matt’s choice Fruit Skewers with Brandy/Rum Butter Ingredients Method 1 mango, peeled and sliced into 4 8 strawberries hulled and halved Combine fruit with brandy or rum and 2 peaches, quartered sugar for an hour. Pre-soak wooden 1 large pineapple pieces, bite size skewers. Drain marinade into a small 3 bananas, bite size pieces saucepan. Then thread various fruits 2 large apricots quartered onto pre-soaked skewers. ½ cup of brandy or dark rum 1 ½ tablespoons butter Bring marinade to boil and simmer gently ¾ cup of brown sugar over medium heat until syrupy. Preheat Ice cream or dollops of crème barbecue plate to medium and grill the fraîche to serve skewers on each side until golden. Maybe roll some fruit in toasted sesame seeds Baste with some of the brandy/rum glaze at the end of cooking. Arrange on a serving dish and drizzle with remaining glaze. Serve hot, with or ice cream or crème fraiche.



Zali Steggall, OAM, MP Zali is an Australian politician, lawyer and former Olympic athlete. She is Australia's most internationally successful alpine skier, winning a bronze medal in Slalom at the 1998 Winter Olympics in Nagano, and a World Championship gold medal. She is the Federal Member for Warringah, and a major proponent of mental health and the fight for solutions against the adverse effects of Climate change. Here’s a woman with so many talents and the passion to make a better place for all Australians. Heroes for Zali are the mental health workers, their work now, and the work which will need to be done to help our first responders in the future. This is a simple recipe inspired by Zali, who spent most of her youth in France… and she simply LOVES chocolate. Zali’s choice French Chocolate CrepesServes 4 Ingredients Method– Crepes Crepes: Heat a large non-stick or skillet on the 1¼ cups of plain flour BBQ. When the pan is hot, pour in ¼ 1 egg cup of batter. tip the skillet and gently 1¼ cups of milk tilt it to spread the batter. Place pan 1 pinch of salt back on the heat and let the batter 1teaspoon of chocolate powder cook for about a minute. Use a spatula Filling: (with help from The Food Network) to help flip and then remove the crepe 4gms (14oz) sweetened condensed milk from the pan. ¼ cup of cold water 1 packet of chocolate pudding mix (for 4) FILLING: Beat sweetened condensed 1 cup of stiffly whipped cream milk and water in a large bowl. Beat in ¼ cup of cocoa and icing sugar pudding mix & chocolate powder. Fold in whipped cream. Cover and chill for 15 minutes. Pipe or spoon ⅓ cup of filling into each crepe. Roll up. Place on serving plate. Sprinkle with icing sugar, fruit and grated chocolate.



Garrie Ferguson Volunteer Rural Fireman Garrie and his wife Margot, a former television presenter, met while traveling the world. They now have two beautiful sons, their heroes!. Daniel is an executive in project management, whilst Glenn is a renowned film maker and photographer, capturing the beauty of our Australian continent. Glenn and his partner, whilst travelling, have been sought after, appearing in many of our nation’s tourist campaigns. The love of the outdoors and the environment is shared by Garrie who a volunteer rural fireman and his team is, the Solitary Brigade, was responsible for protecting the Mid North Coast of NSW during the bushfires. This role included the protection of the property of actor, Russell Crowe. Garrie is pictured on the left with his team of heroes. Garrie & Margot’s choiceBanana Packages Serves 4 Ingredients Method banana leaves (or pieces of foil) cut Put the banana leaves on a work surface. On to 25cm, (4 inch) squares the first leaf, put 2 banana halves side by side. 4 bananas, halved crosswise Sprinkle with one-quarter of the chocolate 125gm, (5oz) dark chocolate, broken and 1 tablespoon dark rum. Tie with the wet into small pieces twine or raffia (soaking will prevent the twine from burning). 4 tablespoons dark rum Whipped cream or ice cream, to Repeat to make 4 packages. Put the packages serve on a preheated barbeque hotplate and cook for about 10 minutes on each side. Kitchen twine or raffia, soaked in water for 15 minutes before use Snip the twine and serve with whipped cream or ice cream. *NOTE: Banana leaves are available from Asian stores. Alfoil makes a worthy substitute.



QANTAS Crew showing compassion for others. Yes, many QANTAS technical and Cabin Crew have put their own personal trials aside to become heroes in times of crisis. Alongside staff from Virgin and Cathay, crew heroes have professionally and with great empathy and sensitivity put their conflict management skills to work as members of the COVID-19 Close Contact Team. Imagine having to tell someone that they have tested positive to a potentially fatal virus! This crew knows that people will go through a range of emotions, and will need a great deal of compassion and understanding. These airline staff members may have served you meals on a flight, but they have many skills of which you may not be aware. Your safety in the air is paramount to them, but right now it is your safety and protection on the ground that they caring about. Rory Crawford, spokesperson for the QANTAS close contact team stated recently, “The Team has been such a success, Australia is now the envy of the world, and it has been an honour to work with these wonderful people”. Crew’s choice Mandarin & Marshmallow Gratin Serves 6 Ingredients Method Let us indulge the COVID Close Contact Gently stir mandarin segments and liqueur Team with a dessert they richly until segments are coated. deserve, perhaps served with a glass of the best champagne. Place in an oven proof dish (ceramic) about 1 and a half litre sized, so that marshmallows 6 mandarins in peeled and in natural are not squashed when they are distributed segments. Remove any pulp & strings over the surface. 2 tablespoons of Cointreau or Grand Preheat a covered barbecue to medium heat Marnier and centre the ceramic dish on the barbecue plate. 150 g (60z) of mixed white and pink Marshmallows Cook for 10 minutes or until mandarin segments are boiling and the marshmallows Crème fraîche or Ice cream to serve have risen and are starting to melt. Strawberries soaked in liqueur to Serve with dollops of Crème Fraîche or ice garnish. cream. Add strawberries soaked in liqueur.



Barbecued Crab on the hooded BBQ “I love food, all types of food”.. Hugh Jackman, showman and legendary actor is quoted in “brainy quotes.com” “in Australia we have no distinctive food, so we have foods from all around the world” Lets’ barbeque for Hugh, a seafood that would tempt the culinary taste of any international diner culture, King Crab. However, first may we mention Hugh’s good works “Brainy quotes.com” states “I’d sell my soul for a good cause”. Maybe not his soul, but Hugh has give his heart to a multitude of worthy causes. In “Look to the Stars”, he and fellow actor, Simon Baker support one cause in common, “RUOK” which focuses on mental health and suicide prevention. BBQ Crab on the hooded Barbie Serves 4 Ingredients Method 2 tablespoons of melted butter Mix butter, oil, juice and lightly sauteed garlic in a large metal bowl. 1 and ½ tablespoons of Virgin Olive Oil Add crab 2 teaspoons of crushed garlic, lightly Let sit for 15 minutes sauteed Preheat hooded barbeque grill at medium 2 lemons, juiced to hot 2 lemon wedges Heat crab for 4 minutes under the hood Coriander or parsley springs for Turn and heat for a further 4 minutes garnish (coriander for Asian flavour) Remove and place on a heatproof platter, Cracked pepper and rock salt to season with cracked pepper taste Garnish with coriander or parsley and lemon wedges *Hint – crab crackers and crab forks are handy to have around



Spicy Vegetarian Pizza “God bless America”. God save the Queen, God defend New Zealand and thank Christ for Australia”… Russell Crowe, legendary actor, film maker and singer. Maybe Russell would give thanks for the Aussie barbeque as well. We have designed a recipe that might suit his tastes and it is inspired by his love of pizza, as quoted in the “Daily Mail. Russell also gives back as do so many of the great contributing to this book. He supports the World Childhood Foundation to help children around the world stay safe from violence and exploitation, as outlined in “New Idea” magazine. Thanks Russell for the inspiration. A Simple Pizza Recipe on a Covered BBQ Serves 4 Ingredients Method 1 large store bought pizza base This recipe is ideal for a covered BBQ 1 cup of grated mozzarella cheese Lightly grease a medium heat grill plate ¾ cup of smokey BBQ sauce (pick Place pizza base on grill and lower lid, your favourite) cook for around 2 minutes. 1 cup sliced red onion (in fine wheel Turn pizza base over and repeat for shapes) upto 2 minutes 1 finely sliced zucchini Top your pizza with cheese first, then BBQ sauce and the other toppings. 2 large mushrooms, sliced thinly Close BBQ lid & cook for a further 4 Finely grated fresh ginger to spinkle minutes over the top of pizza Remove, serve in desired sized slices ¼ to ½ teaspoon of crushed spicy with a pizza cutter red pepper (sprinkled Delicious served with a garden salad Chopped basil to garnish



Throw a prawn (shrimp) on the Barbie . “I’ll slip an extra shrimp on the barbie for ya”…… Paul Hogan AM , actor, comedian film producer and writer ( from the National Film and Sound Archive of Australia) Our own “Crocodile Dundee” and Our Outback Adventurer has done so much for the Australian film Industry and for Australian tourism with his larrikin humour and down to earth quips. And who can forget that line “That’s not a knife. THAT’s a knife” in Crocodile Dundee’s portrayal of Mick Dundee in New York. How could we pass over that prawn (shrimp) on the Barbie? There is little need for expertise with a knife in this version, which is simple and tasty. Sit back and enjoy with your favourite cool one! Perhaps as quoted in the” Daily Mail”, a brew…… “Hotel Brunswick” Why not throw that prawn (shrimp) on the Barbie Serves 4 Ingredients Method 20 green average size prawns Cook prawns on preheated hot barbecue. peeled and de-veined. Tails can remain intact. Cook1 1/2to 2 or more minutes on each side until heated through. Grated lemon peel and juice of two lemons Place on plate or in bowl and sprinkle with lemon zest and flat leaf parsley. 4 tablespoons of chopped flat leaf parsley. Serve with your choice of salad and crusty bread. 1 tablespoon of light virgin oil for cooking



Just Eggs & Bacon According to “Datebook” Simon Baker, Screen Actor & Film Director has a passion for surfing. So much so, his debut in directing the film Breath was a movie about surfing. He started surfing at an early age & that passion still prevails. Simon was a great supporter of mental health, and he and compatriot, Hugh Jackman (according to the prestigious ‘” Look to the Stars”) were advocates for the Australian “RUOK” movement, an organisation spotlighting mental health and suicide prevention. “Haute living’ tells us Simon loved his BBQ for brekkie “Just eggs and Bacon” is great on a hooded barbecue. It is simple and sustaining for a surfer or anyone who loves a good outdoor breakfast: Just Eggs & Bacon Serves 4 Ingredients Method 8 eggs cracked and silicon or Preheat BBQ to just below high to cook greased metal rings bacon to crispy. Cook under the hood for about 4 minutes. Lift hood and turn, (Silicon BBQ mats are a great idea cooking for about another 2-3 minutes. to prevent sticking on the barbie - Move the bacon to the side keeping warm. ruthereyet.com) Add tomatoes, flesh down, and then 8 trimmed bacon rashers mushrooms with a dab of butter, to the plate. For the eggs….. medium heat. Cook in Olive oil or butter to pre grease greased rings for about a minute and rings butter, a “dab” for remove rings with the aid of a knife. Turn mushrooms. and heat for another 30 second to a minute. 4 halved tomatoes All done! Simple! Seve with parsley garnish 4 large mushrooms, sliced. and crusty bread. As ruthereyet.com says “best brekkie ever” I am sure Simon and Parsley and crusty bread to serve. Mark would agree



BBQ Chicken Pizza “If you work at something, you get better at it” Matt Damon celebrated actor, writer and producer… from “inspiringquotes.us” These barbie recipes don’t take much work. They are simple and easy to prepare which leaves time for other passions such as, perhaps, surfing’…... Matt was seen by locals at Sydney’s Palm Beach displaying adeptly his surfing skills. Matt has another passion. “You will never solve poverty without solving water and sanitation”. As cofounder of Water.org, he is committed to help solve the world’s water crisis, particularly in Africa. Like this author, Matt has been moved by the plight of peoples in Zambia and the sub -Saharan areas, who crave clean water in arid areas. A great humanitarian, yes, but let’s see if Matt might enjoy some down time with this barbecue recipe, inspired by, as according to” Favourite Things”, his love of pizza: BBQ Chicken Pizza Serves 4 Ingredients Method 1 Store bought large pizza base. On a baking tray with baking paper lined place pizza base. 1/2 cups of BBQ chicken, chopped. In a bowl add diced chicken to 1/2 of the BBQ sauce. Then spread the remaining 1/2 of sauce 1 cup of BBQ sauce on the pizza base Sprinkle grated mozzarella ¾ cup of fresh mozzarella cheese cheese atop the sauce on the pizza base and then spread evenly the chicken mix over the ¾ cup of red onion sliced, in rings. base. Yes, we cheat! (But if you are not Top with the onion rings. surfing, uncooked chicken can be In a preheated oven on low to medium temperature heat for up to 10 minutes until pre-barbecued on an oiled topping has melted. Garnish with your choice of medium grill plate until juices are basil, parsley or coriander. clear. Do not over cook as chicken If you are famished after working a few too many waves, keep the pizza just for you! will then be placed under heat again and be dry)



Tips from our International Air Chefs and First Responders: “Rogues and Angels”. Nick Avramis, Business Executive and Philanthropist. Nick loves his Greek spearmint (dysmos) or peppermint (menta) on an array of dishes and salads. Ross Handy, Marine Conversationist finds “All Spice” a great additive when you are looking for a versatile spice, Allspice works well with barbecued meats. Mark Howard, Former Jackeroo, Horticulturist and Environmentalist advocates his own fresh garden herbs. he has an array of herbs for all seasons. Mark Lynch, our own Cartoonist and Chef, barbecues fresh oysters in the shell with a little tabasco to taste on serving. His entrees of fresh oysters are his speciality. One might say the “pearl” in his array of delectable barbecue tempters. Bobby Darragh, Former Fireman, finds his spicy chilly chicken drumsticks go down with a good “thirst quencher” to quell that fire in his belly. Steven Zannis, Air Chef and, flood task force volunteer, is retiring to his island paradise of Samos, A keen gardener, Steven’s tip? Oregano…., great with Greek cabbage salads, (Cretan oregano, a specialty) on his popular souvlaki dish. Torben Demsitz, Tourism Consultant, in memory of his wife, Fiona. She loved his Danish remoulade. Remoulade accompanies any fish, meat, even vegetarian dishes. It is a simple mayonnaise-based accompaniment. See nordicfood.com for a good simple recipe. Reg Harris, Former Lifeline Counsellor Commentator and Author., Reg found his work as a counsellor the most rewarding. Reg brings us the Fijian-Indian inspired marinade to give that spicy intercontinental flavour to both seafood and meat dishes. Francois Dille, International Translator. His specialty? “Les Herbes Provencales” to add that distinctive French aroma and taste. Pete Lapka, Canadian Tourist consultant and philanthropist, loves to stir a little maple syrup into the marinade for his barbecued pork spareribs.



Julianne McLean It has been said of Julianne that her brain can be either like a Ferrari without a muffler, or like a clapped out VW with flat tyres. She has created and organised national launches and press coverage in her role as a publicist, television presenter and also community events. Julianne says “The secret of my success as a publicist is avoiding agents and accosting media personalities in the washing powder section of the local supermarket”. She attributes her longevity in the Television industry to being willing to play second string to the Stars…and being very, very nice to camera and lighting crew. Along with Mark Lynch, award – winning cartoonist, Julianne has been involved with the publicity and co-authoring of the original “Barbecues for Blokes”. Another hit was the sequel, “More Barbies for Blokes” followed by “Cocktails and Mock-Tales”. More fun stuff: She directed and produced (read: bossed everyone around) an exercise DVD for the Holland America Cruise Lines… while on a cruise. Julianne presented over 1,000 television segments for products and services ranging from men’s bald-spot coverage products to promoting women’s health and wellbeing through diet, exercise and a positive attitude… and many subjects in between. She has appeared on most national morning TV including ‘Good Morning Australia’ (with Bert Newton), ‘Denise’, and ‘Getaway’- where an old 707 was towed in so that Mark and Julianne spill the ‘gos’ on QANTAS shenanigans. In her catwalk career at the Sheraton Wentworth, Julianne assures us that she only tripped twice and fell once, but still went on to become Miss New South Wales, acting as spokesperson for The Spastic Centre. (Now Cerebral Palsy Alliance) Julianne loves her sports. She is a former National medalist in marathon swimming and lifesaving at a branch level. She attributes her success in ‘medaling’ to selecting events nobody in their right mind would attempt, and in age groups where the other competitors are mildly infirm.