GRILL ISSUE 1
THE ART OF GRILLING
NOVEMBER 2013
1 The art of outdoor grilling 2 steak secrets 3 An outdoor kitchen in your backyard 4 chef Rob Wilson on firepower, flair and flavour 5 tools of the trade 6 under the hood THe DCS Grill range
the art of outdoor grilling
Grilling is all about power — this is cooking with fire after all — and that intense heat is what you need to sear successfully. From steak to chicken to delicate zucchini, the result you’re after is crusty and seasoned on the outside, moist and succulent within. And those graphic charred lines etched into the surface – that’s when lesser grills are blitzed by premium ones. You need distributed, constant and powerful heat so that where the food hits the grill, you achieve a good sear, allowing you to turn the meat quickly leaving it tender and moist inside. Grills that don’t have the precision power of a DCS take too long to char on the outside so the meat is overcooked by the time you’ve coloured the surface. The grill isn’t just for the perfect steak; deft handling of the grill means you can cook every course from appetisers to dessert. While the DCS is made for searing, these flexible, robust grills also rotisserie, roast and slow cook — in our multi-course dinner for eight, we show you the range and flexibility of the DCS Grill. The ample space on the grill means you can cook for a crowd and, since you are in your outside kitchen, clean-up is a cinch. With summer just a few weeks away, now’s the perfect chance to turn up the heat and impress with your gourmet grilling.
will allow the residual heat to cook it through without that burning or charring. It’s about
Steak secrets from chef ben farley Sydney
understanding why you would allow food to be slightly undercooked so that, by the time it goes on the plate, it will be perfect. And I don’t mean serving raw food: it’s about working with the food and its timing to get a perfect result. It’s difficult to balance cooking and hosting; how do you get the balance right?
Many people, when they are hosts, tend not to enjoy entertaining because they’re running around all over the place, offering drinks, cooking… As chefs, we’re trained to learn how to plate up and put together flavour profiles that work; so, my idea was to put together a range of classes to show people the simple things like how to cook a steak perfectly and what sort of flavours and ingredients would go well with various dishes. Ben Farley is a highly regarded, internationally trained Michelin Star chef who now spends the
What is particularly special about the
majority of his time working with the public to
Aussie barbecue?
showcase how best to produce that all-impor-
In Australia we benefit from two amazing
tant gourmet BBQ. He created the BBQ School
things: one is the weather. We have a wonder-
in Australia to showcase the ease and versatility
ful climate so many people choose to entertain
of getting the most out of your barbeque. Here,
outdoors and what could be better than a grill?
he talks grilling and shares his tips and tricks
The other is that we have such an abundance of
for cooking the perfect medium-rare steak
fresh produce, particularly seafood; equally, we have such wonderful pasture for grass-fed beef.
Why did you start your Bar-Be School?
We’ve all been to a barbecue where the fare
How do you tell when steak is done?
is burnt snags, charred onions, overcooked
A meat thermometer is a non-chef preferred
steak, a bread roll and a salad. My view was
way to test. For rare, you want an internal
that we could give people the confidence and
temperature 45–50°C, for medium-rare, we’re
the ability to get the most out of cooking on
looking at about 55–60°C. Medium is around
their grills by showcasing a range of dishes
60–65°C and well done is over 70°C. As chefs,
they can achieve while still enjoying their time
though, we can do it by touch.
with their guests. So let us in on your secrets to grilling the What do people most frequently get wrong with barbecuing?
In the first instance, people turn their barbecues up as raging hot and high as possible. And then they attempt to cook on those surfaces and are staggered that they burn everything. So the first thing is to know your grill. Heat it up but then turn it down prior to cooking; this
perfect steak…
Rare
medium rare
Internal temperature: 45–50°C.
Internal temperature: 55–60°C.
1
4
Let the steak come to room
by half. The DCS certainly has a lot
Put the steak on the grill
temperature before grilling..
more consistent temperature across
and step away.
the board, there’s no question about
Apply the steak to the grill surface
2
that, but turning it down right before
then put your tongs down and take
Fire up the grill furnace-hot.
you cook won’t drop the temperature
a step back. Now, I say that because
We want the grill to be really hot.
of the surface instantly. What it will
most people tend to put their meat
We hope everyone cleans their
do is remove that dry heat which
on the grill then move it 40 times.
barbecues but, God forbid, some
comes from underneath the grill.
It’s important to the integrity of the
people don’t. By getting it really hot,
meat to allow it to seal, to allow it
it does a few things: first it kills all
3
the bacteria that might be on the
Lightly oil the steak.
surfaces and allows for the cooking
We want to put a bit of oil, some sea
surface to be nice and hot so, when
salt and some cracked black pepper
you do go to cook, you will have a
on the steak before grilling, only. You
surface that instantly caramelises and
don’t want it to be laden with oil, you
seals the food in. However, as I said
want just a light slick to make sure it
before, it’s important to turn the grill
doesn’t stick.
down just before cooking, probably
to caramelise.
medium
well done
Internal temperature: 60–65°C.
Internal temperature: 70°C+.
5
8
Turn the steak 90°
four minutes). What that means is
Rest.
after two minutes.
that the heat has penetrated all the
Steak needs to be rested. Resting
After about the two-minute mark,
way through and it’s ready to turn
achieves a couple of things: it can
we’re going to try to achieve those
over – this is to achieve a medium-
naturally tenderise and, secondly,
fancy criss-cross lines. We’re going to
rare steak.
you’re allowing it to finish the
keep the raw side still facing up, but
cooking process. When you take it
we’re going to move the steak 90°.
7
Steak will tend to need to be cooked
Seal the second side.
to allow it to get to medium rare. You
for more time on the first side than
At this stage, all we’re going to do
need to rest your steak for at least
on the second side.
is seal the second side for probably
half the cooking time. So, if you’ve
a minute and a half, maximum. All
cooked this steak for five-and-a-half
6
we’re doing is locking in the mois-
minutes up to six minutes, you need
When you see ‘beading’, flip it.
ture and caramelising the base of
to rest it for three minutes and then
We wait for a process called beading
the steak, so it can come off the grill.
it’s perfect to serve.
or pearling, where the steak looks like it has little blood droplets coming to the surface of the steak (around
off, it will be rare, and you’re trying
An outdoor kitchen in your backyard
Nicole Stock, text Patrick Reynolds, images
The deck comes of age with specially designed spaces that make the grill the feature of a sheltered outdoor kitchen.
Once we were content with a stretch of lawn
Now, very few people are prepared, to quite
and a clothes line, simply resigning ourselves
the same extent, to sit outside in the heat of
to moving back indoors with scorching after-
the sun. What we’re finding is that people really
noon sun or fickle rain. But as our entertaining
do want to have some kind of roof structure
habits and architectural inspirations have
in this transitional space to protect them from
changed, so too have our expectations of our
sun and rain — especially in this part of the
outdoor spaces. Architects are now creating
world where we’ve got a climate which allows
areas that blur the space between inside and
us to sit outside all year round, if you make the
outside, creating sheltered outdoor rooms that
environment more sheltered.”
allow us to dwell outside throughout the year. Where the deck used to be very much part of the yard — the transition line was firmly at the back door — this outdoor room blurs the divide between house and yard. “These days, we tend to see the first space out of the house as more house than landscape. It is very much linked to the house in style and very much part of that experience of the house. You flow out of the house into a space that is like the house; it has a roof and perhaps has walls — walls of shutters or glazing. And you see people start to use this space often so you realise it’s good to heat it as well so you put a fire in. Then, to contain the Jane Aimer of Scarlet Architects has watched
grill somewhere so it’s not floating around on a
this evolution over her career and has become
manky old timber thing with a gas bottle that
an expert in creating threshold spaces that al-
always run out, you decide on a permanent
low you to grill outside while they shelter you
position with permanent gas.”
from the elements and the neighbours. “I think the most interesting thing about these outdoor spaces that we are designing now is the evolution that we’ve gone through to reach this point. When you think about a few years ago, people had nothing in their backyards: not a chair to sit on. There was really nothing out the back apart from lawn, vegetables and a clothes line, I suppose,” she explains. “Then, for
These days we tend to see the
The extension of the outdoor kitchen — with
first space out of the house as
the grill as the centrepiece — into this out-
more house than landscape.
door room has been a big part of the design progression of this type of space. The way we entertain, what we cook, and how we cook it
a long time, once we started to realise that it
have changed. As well as grilling, the DCS can
was nice to have a space that, opened off your
be used like a pizza oven and the rotisserie
kitchen and living areas, people just had a deck.
gives home cooks even more options for out-
It wasn’t usually roofed and you sat out there
door entertaining.
in the blazing heat and were burnt to a crisp.
In this house, Jane Aimer continued the line of
A great outdoor kitchen has to lead off a great
the kitchen inside out onto the enclosed deck
indoor kitchen, so the design of each space in-
creating a permanent enclave where the DCS
fluences the other. That our lives have become
Grill can reside. The built-in grill is placed within
less formal and less partitioned is also seen
a tiled alcove for fireproofing with the worktop
in how house design has been transformed.
giving some space to rest tools during cooking.
Aimer says, “We virtually never get a brief for
Above the grill is a built-in extractor so that
a formal dining room. We’re much more likely
smoke and vapours from the grill don’t waft into the house, despite the side-by-side plan.
“We do a lot of these combined
“We do a lot of these combined barbecue-
barbecue-fireplace walls; you
fireplace walls; you can use them to give
can use them to give yourself
yourself shelter from the wind and privacy
shelter from the wind and privacy
from the neighbours,” she explains. “We try to make an easy transition between the indoor
from the neighbours.”
kitchen and the outdoor kitchen. Also, for the person working on the grill, they’re not down
to have a brief for a sheltered, semi-enclosed
the other end of the garden under a torch; that
outdoor dining-room space, so I think people
proximity means they’re part of the experience
do entertain in a different way now. It’s much
of the other people working in the kitchen.”
more casual and it’s much more related to the kitchen and the living room.”
But, of course, the kitchen space that is the centre of the home where everyone gathers is also inclined to be messy and chaotic and so the layout and planning of this whole area — kitchen, family and outdoor area — have changed as well. “Years ago we started getting requests for this ubiquitous family room next to the kitchen but it was always a bit messy. The kitchen was messy; the family room was messy. That was the space to which everybody came to hang out — you couldn’t get people into a formal living room or a formal dining room,” she explains. “Now we tend to make that room a really fabulous room, and the kitchen really fabulous; and perhaps, if we can possibly arrange it, we have scullery spaces off the kitchen where you can put all your mess if you need to. So the kitchen becomes very much part of the whole experience; so as people come in and they’re hanging around the kitchen, it’s an easy transition to the outdoor living space. Other factors have influenced the design of these luxurious outdoor rooms. Where a few years ago, architecturally designed houses would invariably lead out to the pool, new swimming-pool-fencing regulations have made
Every house is different and will inspire a
that more difficult and inspired architects to
different design solution. The similarity that
create more layered outdoor spaces. The pool
Aimer is finding though, is this move beyond
becomes more for playtime: a space that is
the deck to a sheltered, enclosed terrace or
nice to look on to, but sheltered areas which
lanai. “We do these outdoor rooms quite often,
are designed specifically for grilling and
and they’re all different depending on what
entertaining have filled that in-between space
you’re starting with: whether it’s a new house or
between house and pool and other landscaping.
we’re working with the existing vocabulary. But we are really seeing them as outdoor rooms
Aimer agrees with this, saying, “Now that you
rather than decks; they have ceilings, they have
have to really fence the swimming pool off
walls, they have lighting and heating; they even
from everything else, there’s not the same im-
often have speakers in the ceilings. They really
petus to flow the house out onto the courtyard
are spaces that are easy to close up and control
and straight to the pool as we used to do. Now
the wind and privacy conditions.”
you have to create a distance from the house to the pool. So that really worked for us at this house because the floor level was up higher and the pool down lower; that meant you could actually sit up on your outdoor veranda and look out over the pool fencing and it wasn’t up in your face at all.”
Product shown here may differ from product available in your market. Visit fisherpaykel.com/grill for our available range or talk to one of our dealers listed at the back of the magazine.
Chef Rob Wilson Executive Chef Montage Laguna Beach
steak, they are a little more apprehensive because they have paid quite a bit for it.”
chef Rob Wilson
Confidence comes from experience
on firepower,
and experience is gained only by getting out on the grill and having a
fLAIR and flavour
go. A grill with some serious power and control is also essential because it allows the cook to achieve more
Ryan Teale
consistent results. As Rob enthuses, “I love the firepower. You turn it on When I called Chef Rob, his voice,
“I trained with classic French chefs
the searing level, the highest heat,
despite the crackle of the long-
for most of my career, so you adapt
and it’s radiant. The ceramic rods get
distance line, sounded sunny and
those classic techniques to modern
so hot and there’s such even cooking.
languid as though he had just
cooking. Californian cuisine is sort of
I’ve done multiple things on the grill
come inside from the afternoon
a confusion. It’s a little melting pot;
at once: I’ve done steaks and had
autumn sunshine.
we have German influences and Jap-
corn on the cob, and a cobbler in a
anese influences and even Hawaiian
Dutch oven on one side.”
Autumn is a good time of year in
influences. But I just try to cook sea-
California. Chef Rob tells me that
sonally and allow the natural beauty
In California, the birthplace of DCS
Alaskan Toothfish is in season and as
of the products shine through. Keep
Grills, over the recent summer, Chef
it is fall, mushrooms will start appear-
it simple. Cooking does not need to
Rob has seen that grilling confi-
ing at the farmers’ markets shortly,
be complicated.”
dence grow, from his neighbourhood backyard buddies to a nation wide
followed by a seemingly infinite It might not need to be complicated,
enthusiasm for gourmet grilling.
Chef Rob admits his emphasis on
but you do need a little confidence.
The rise in popularity of cooking
seasonality is made easier as Califor-
Grilling is straightforward — it’s all
shows and proliferation of cooking
nia’s warm climate means that many
about temperature and timing. “The
articles and books has meant that
seasonal foods like tomatoes are able
more people increase their skills
more people are experimenting
variety of Californian citrus. However
to be grown year-round. That climate
cooking, the more adventurous they
with different cuts of meat, all sorts
also compels people outside, and the
will be on the grill. There are a lot of
of vegetables, fish and seafood.
outdoor grill comes into its own here.
people who grill hamburgers and
“I’ve seen the whole mentality of
hotdogs, that’s very simple, but when
hamburgers and hotdogs change,”
it comes to grilling pizzas or a nice
he says.
Chef Rob lives in Laguna Niguel where he is the executive chef for Montage Laguna Beach. While in this role, his training in classic French
“I trained with classic French chefs
cuisine comes to the fore; at home,
for most of my career, so you
on the grill, the ingredient list may be simplified and the flavour profiles
adpat those classic techniques-
sharpened but the basic techniques
modern cooking… But I just try
stay the same. And it is this straight-
to cook seasonally and allow the
forward and bold approach to grilling that is earning him recognition, not
natural beauty of the products shine
just in the food industry but also with
through. Keep it simple. Cooking
his neighbours.
does not need to be complicated.”
eggplant roulade Nibbles
On a warm summer evening, these smoky and creamy eggplant roll-ups are tasty biteS with drinks.
m etho d
1 Finely slice the eggplant lengthways into strips approximately 2 – 3mm thick; brush with olive oil and grill on medium heat until you have dark char lines and the flesh is creamy and soft. Turn and grill on the other side in the same way then set aside to cool. 2 On the flat grill over medium heat, fry the shallots and garlic in a little olive oil until soft and translucent. Then add in the pine nuts and cook for a further minute. Put in a bowl and set aside to cool. 3 In a food processor, combine the feta and yoghurt and process until smooth and creamy. 4 Add the cheese mixture to the cooled shallot mixture, season with salt and pepper and mix to combine. 5 If not using slim Japanese eggplants, cut each piece of eggplant in half lengthways and spread the goat’s cheese mixture two-thirds of the way down each piece. Place one or two basil leaves on top of the cheese then roll up and arrange on a serving dish.
ingre d ient s 2 narrow eggplants, preferably Japanese eggplants 2 cloves garlic, peeled and finely chopped 4 shallots, peeled and finely chopped 1 tbsp olive oil 3 tbsp pine nuts 100g goat feta 4 tbsp Greek yoghurt Salt and pepper Basil leaves
Mini Venison sliders EntrĂŠe
The classic hamburger has been downsized and venison replaces the traditional beef making these sliders a party favourite.
B u rger Pattie s 1kg venison mince 2 eggs, beaten lightly Handful of breadcrumbs Salt and pepper
ingre d ient s Onion marmalade 16 small dinner rolls Smoked cheddar cheese Finely sliced red onion Pickles Bean sprouts
m etho d
1 Mix all the patty ingredients together in a large mixing bowl, cover with cling film and chill in the fridge. 2 Once the mixture is chilled, remove from the fridge and mould into patties of approximately 60g each. 3 Cook your patties on the grill on medium-high heat until they are no longer pink in the middle. 4 While the patties are cooking, slice all your other goodies up. 5 Remove the patties from the grill, rest and then assemble your slider.
Grilled Pork Chops with Cucumber, Apple and Fennel Salsa Main
This aromatic marinade flavours the pork and helps keep it tender during searing. You can grill this on the ridged or the flat grill plate; we opted for the flat plate to toast the entire surface of the meat.
m etho d PORK CHOPS
1 Place all dry ingredients into a mortar and pestle and grind to a fine paste. Add olive oil, orange zest and juice, and mix. 2 Rub mixture onto pork chops, cover and refrigerate for at least two hours, or overnight. 3 Heat grill to medium heat, cook pork chops for approximately 10 minutes each side, until well seared but tender. Serve with salsa. SALSA Por k Cho p s 8 pork chops
1 Peel and deseed cucumber and dice into 1cm cubes. 2 Peel, core and then dice apples into 1cm pieces. 3 Finely chop fennel and
4 tsp fennel seeds
red onion. 4 Finely dice chilli, roughly chop
4 whole, small, red, dried chillies
coriander. 5 Combine all ingredients with lime
2 tsp whole allspice 1 cinnamon stick 2 tsp dried oregano 4 cloves garlic ¼ cup olive oil Zest and juice of 1 orange Salt and pepper
Sal s a 1 long cucumber 2 apples, something sweet and crisp; we used Rose 1 large or 2 small fennel bulbs 1 red onion 1 long, green chilli A generous handful of fresh coriander Zest and juice of 1 lime Salt and pepper
zest and juice. Season to taste.
chargrilled pepper, eggplant and basil salad Salad
Don’t be too precious when skinning the peppers; A few flecks of charred skin add flavour to this summer salad.
ingre d ient s 2 each of large red, yellow and orange peppers 3 medium-sized eggplants 2 cloves garlic, finely sliced Olive oil to brush onto eggplant 3 good handfuls of fresh basil leaves ¼ cup extra virgin olive oil 5 tbsp balsamic vinegar Salt and pepper
m etho d
1 Wash the peppers and place on the grill at high heat to blacken. Once well blackened, place in a bowl and cover with cling film. Leave for around 20 minutes to steam the skins — this makes them easy to remove. 2 While the peppers are steaming, cut the eggplant into two cm thick rounds and brush with olive oil. 3 Grill the eggplant for around five minutes on each side until you have grill marks and the middle is pleasantly soft. 4 Peel skins from blackened peppers and discard. Slice peppers into thin strips (around ½cm wide) and do the same with the eggplant rounds. 5 In a large bowl, combine the sliced vegetables and set aside to cool for 10 minutes. This salad is best served at room temperature. 6 Roughly tear in the basil leaves. Toss with your fingers until mixed through. 7 Combine balsamic vinegar and olive oil, season to taste and pour over salad. Serve alongside crusty white bread.
vbb
grilled peaches Dessert
Poached then seared, these peaches are the perfect sweet, tart and smoky finish to a leisurely dinner on the deck.
ingre d ient s 2 cups white wine 2 cinnamon quills ½ cup brown sugar 8 peaches, halved and stones removed 16 whole star anise 4 tbsp sliced almonds Finely grated zest of half a lemon Whipped cream or mascarpone to serve
1 Combine wine, cinnamon quills, and brown sugar in a saucepan and boil to reduce slightly. 2 Turn down the heat until the liquid is barely at a simmer. Add the peaches and poach until tender — about five minutes. 3 Remove peaches, blot dry, then place one whole star anise into the void left from removing the stone. On a hot grill, place peaches cut side down on hot pan to sear the flesh. Cook for two minutes. 4 While the peaches are grilling, continue to cook the liquid to reduce to a light syrup. 5 Place two peach halves in each bowl, sprinkle with sliced almonds and lemon zest. Spoon over a little of the cooking liquid, top with cream or mascarpone and serve warm.
Tools of the Trade Serrated Spatula DCS
Pepper Grinder ALESSI
Wooden Juicer Father Rabbit
Salad Servers IITTALA
Steel Tongs DCS
Mushroom Brush Redecker
Steel Fork DCS
Mortar & pestle Milton Brook
Under the Hood
Californian Heritage: Originally from
Intense Heat: Industrial-grade stainless-
Robust Construction: Heavy-
Huntington Beach DCS designed North
steel burners combined with ceramic
duty engineering and construction
America’s very first professional outdoor
radiant technology provide intense even
features solid 304-grade stainless steel
grill. DCS continues to be the brand
heat of up to approximately 450°C.
throughout and heavy-gauge fittings.
against which other grills are measured.
Professional Rotisserie: Every DCS
Total Control: The Patented Grease
Ultimate Cooking Surface: Full-surface
Grill comes with a standard integrated
Management System reduces flare-
searing, rather than single zone, is made
rotisserie including a high-torque 3Nm
ups by channelling oil away from the
possible through precision ported stainless-
motor, 25kg-rated hexagonal spit and
burner flames during grilling allowing
steel burners, ceramic radiant rods and heavy-
dedicated infrared back burner.
consistent, clean, cooking.
gauge stainless-steel burner box contruction.
The DCS Outdoor Grill Range
DCS Built-in Grills The entire grill surface of DCS Grills can sear food. DCS Grills allow you to precisely control the power of your grill from the far back corner to the front and centre. DCS Ceramic Radiant Technology ensures the entire grill surface remains at the same temperature, creating full-surface searing. Built-in grills give the same performance while providing a permanent architectural solution for the outdoor kitchen.
36" All Grill
48" (with Side Burners)
48" All Grill
Controlled heat is the key to great outdoor
Bringing kitchen conveniences outdoors, this
The ultimate in high-performance outdoor
grilling. The 36" All Grill combines precision-
unit features a 36" grill and hood, with double
cooking, the 48" All Grill is our largest product,
ported stainless-steel burners with Ceramic
side burners for a total of 48" of cooking
providing over half a square metre of
Radiant Technology and double-sided cast
flexibility. The two side burners are ideal for
uninterrupted grill area.
stainless-steel grilling grates. In addition, the
preparing pan and wok-based dishes. The grill
heavy-duty dedicated infrared Rotisserie is
area combines precision-ported stainless steel
perfect for outdoor roasting.
burners with Ceramic Radiant Technology and cast stainless-steel grilling grates. Plus the heavy-duty dedicated infrared Rotisserie.
36" All Grill
48" (with Side Burners)
48" All Grill
NSW / ACT
QUEENSLAND
VICTORIA
Bar-Be School
Fisher & Paykel Showroom
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Murarrie, QLD 4172
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Fortitude Valley, QLD 4006
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26 / 917 Princes Hwy,
Alexandria, Sydney, NSW 2015
Indooroopilly, QLD 4068
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Enfield, SA 5085
Joondalup, WA 6027
08 8342 8888
08 9301 3348
Spartan Electric Campbelltown
Australian Outdoor Kitchens — Wangara
631 Lower North East Rd,
2, 38 Buckingham Drive,
Campbelltown, SA 5074
Wangara, WA 6065
08 8365 3555
0411 956 674
Spartan Electric Torrensville 140 Henley Beach Rd, Torrensville, SA 5031 08 8352 4222