Steven Raichlen's Barbecue! Bible


Bush Grilling from Down Under

Bush Grilling from Down Under

G’day, mates. Here’s Steven in Sydney, with Australian bush cooking authority, Vic Cherikoff. He came here to learn how Australia’s aborigines grill fish and he wasn’t disappointed.



The first thing you need is a barramundi, one of the sweetest fish in God’s oceans. (Imagine the richness of East Coast shad crossed with the delicacy of West Coast hamachi.) You’ll also need some paper bark (pictured above the fish–cedar grilling papers work well). And wild aromatic herbs. (Or in a pinch, basil and bay leaf.)



Stuff the fish with the herbs and wrap it in the paper bark. Vic doesn’t even add salt.



Here’s the wrapped barramundi–ready for the grill.



The proper way to eat bush-style barramundi? With your fingers, of course. Note: Vic Cherikov recently launched a line of Australian bush spices, seasonings, and condiments called Vic Cherikoff Down Under. Find the sauces and splashes at any Whole Foods Market. Find the sauces and splashes at any Whole Foods Market. For more of Vic Cherikoff’s products click HERE.


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