What a couple of weeks of publicity just finished for the launch of the new book – The Great Aussie Bloke’s Cookbook.

There are recipes from the book to appear in BBC Food and Who magazine but we have had The Today Show and a great piece on A Current Affair last week as well as some terrific newspaper coverage and more radio stations than I can remember. The good news is that the new one is giving last year’s book – The Great Aussie Barbie Cookbook a new lease of life.

On the barbie front, the classes at Castle Hill Tavern in Sydney went very well. We may look at the venue as a semi permanent base for next year if they will have us.

If you are planning a barbie, steer clear of shellfish for a while as it is desperately expensive. Stick to fish for the minute and hope shellfish prices come down as supply increases.

Spring lamb is delicious and is great as simple lamb chops or cutlets or as a larger piece of meat slow cooked. Remember to cook your chops and cutlets on the flat grill not the char grill so the fat doesn’t drip down and burn on the naked flame.

Asparagus is still good and I love it quickly char grilled. It works on its own as a starter and as something to sit beside virtually any sort of BBQ-ed red meat, seafood or poultry.

I enjoyed great food a week ago at Marque (the $45 for three courses is mad but wonderful) and I had very good food at Uccello, Bistro Moncur, Otto, Chat Thai, Peacock Gardens and Lucio’s in the past week or so. Off to Fratelli Paradiso now so more next week.

It’s definitely BBQ season despite the odd storm in Brissy and chilly weather in Sydney, so pick up those tongs and get busy.