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Australians likes to think of ourselves as a barbecue nation, but we are nothing of the sort. The brilliance of the real Australian barbecue lies on the contrasts between each individual ingredient, and the brutal cooking techniques such as applying heat and smoke.

In Heat & Smoke author Bob Hart taught readers that the only true way to barbecue meat is by applying heat and smoke to ingredients to enhance their flavour. He also offered tips on essential tools, sauces and simple recipes, and now hes back to throw some more barbecue wisdom on the grill with Heat & Smoke II.

In Heat & Smoke II Hart guides readers through the "dark art" of the real barbecue, serving up an array of delicious barbecue recipes, including The Worlds Beefiest Burger, A Prawn By Any Other Name, Smoke & Butter Turkey Magic and more playfully-named dishes to inspire readers. He covers all of the basics, while also looking beyond the grill and providing recipes for cocktails and barbecued fruit.

This is the go-to cookbook for real Australians looking to master the dark art of the barbecue. The secret is to be fearless, so grab your tongs and your T-bone and get grilling!

Heat & Smoke II features: Paperback, 122 pages. Written by Bob Hart; photographed by Dean Cambray. An introductory guide to the "real" art of the barbecue, where most meat dishes are cooked on open flame.

All prices are in New Zealand dollars ($NZD),

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Peter’s of Kensington is an offshore business located in the Australia and may incur NZ customs duty or tax. Find out more at Please click here to ask a question
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