Rockpool Bar & Grill: Charcoal Oven, Wood-Fired Rotisserie and Grill

Show-stopping recipes from Neil Perry's Rockpool Bar & Grill, plus a technique video with Neil. 


At the heart of Rockpool Bar & Grill lies the ultimate steakhouse. In an instructional video, Neil explains the different cuts of meat and how to cook them to perfection. He also shares 16 of his favourite meat, fish and poultry recipes and tips on how to make them at home.


Stunning food and location photography, a special layout optimised for ebook, and Neil's tips and cooking demonstration make this an indispensable and inspirational kitchen companion.


Recipes include: Snapper, Whole John Dory, Whole red mullet, Coorong yellow-eye mullet, Grilled swordfish steak, Wood-fired rotisserie chicken with Tuscan bread salad, Wood-fired rotisserie loin of pork, Wagyu sirloin, rib-eye or fillet, Wagyu rump, topside or skirt, Grass-fed T-bone, Grass-fed fillet, Grass-fed rib-eye on the bone, Grain-fed rib eye on the bone, Grain-fed sirloin on the bone, Slow-roasted rib of beef, and Wood-fire grilled lamb cutlets with mint jelly.


All titles in this series:

Rockpool Bar & Grill: Salads & Starters

Rockpool Bar & Grill: Pasta & Mains

Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill

Rockpool Bar & Grill: Sides

Rockpool Bar & Grill: Desserts

Rockpool Bar & Grill: The Collection


Neil Perry is one of Australia’s leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.