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Tuck in

Author Ross Dobson has written 15 cookery books so you might wonder where he gets all his ideas. Ross believes it is from his childhood growing up initially in country Australia, with Aussie roast lamb on most tables, and a dash of Italian (from the neighbours). Later, in multicultural Sydney, he learned to appreciate family food from a wide range of cuisines.

As an Aussie through and through, many of Dobson's previous books have featured barbecuing, plenty of meat of course, and have almost become textbooks for his fans. It seems many families just love to get outside and fire up the barbie, and his recipes give them plenty to work with.

This latest book is a little different. While there are still BBQ recipes (or as the book chapter calls it 'take it outside') the subtext is 'good hearty food at any time'.

The best thing about Ross Dobson's recipes is that they are do-able, tasty and families like them: like the South African savoury mince bake, Beijing spicy pork noodles, chilli jam chicken, or oven-bag clam bake.

Sweet tooths are not forgotten, either. Your mouth will water (as did mine) when you see Pharoah's pudding, a twist on a trad Egyptian dish, but using croissants instead of pastry. And a dessert called heaven's bacon! No hints on this one. You just have to get the book to find out.

Tuck in, by Ross Dobson, published by Murdoch Books, July 2017, paperback, rrp A$39.99.

- reviewed by Sally Hammond


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