Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure by Ben O'Donoghue and Curtis Stone

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  • Rock oysters with Champagne jelly

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Main course
    • Ingredients: rock oysters; Champagne wine; gelatine leaves; rock salt; watercress
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  • Abrolhos Island rock oysters

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Main course; Australian
    • Ingredients: rock oysters; cherry tomatoes; thyme; parsley; tarragon; HP sauce; sherry vinegar; limes; Tabasco sauce; horseradish
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  • Tuna ceviche with aromatic salad

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Salads; Main course
    • Ingredients: limes; sesame oil; palm sugar; soy sauce; coconut milk; Asian shallots; purple basil; baby basil; coriander sprigs; tuna; avocados; frisée
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  • Rock lobster tagliatelle with fennel and truffle oil

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: baby fennel; rock lobsters; truffle oil; tagliatelle pasta; lemons
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  • Char-grilled sardines with borlotti bean salad

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Grills & BBQ; Salads; Main course; Picnics & outdoors; French
    • Ingredients: lemons; thyme; garlic; fresh sardines; borlotti beans; chicken stock; vine tomatoes; parsley; limes; oranges
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  • Barbecued rock lobster with garlic butter and Béarnaise sauce

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dips, spreads & salsas; Grills & BBQ; Sauces, general; Main course; Picnics & outdoors; French
    • Ingredients: carrots; celery; leeks; lemons; garlic; onions; rock lobsters; butter; shallots; parsley; pastis; white peppercorns; dry white wine; white wine vinegar; tarragon; egg yolks; clarified butter; white pepper; chervil
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  • Coral trout poached in milk, lemon, basil and white wine

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Main course
    • Ingredients: coral trout; lemons; dried chillies; dry white wine; milk; mascarpone cheese; basil
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  • Potato and ricotta dumplings

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Pasta, filled; Main course; Vegetarian
    • Ingredients: floury potatoes; nutmeg; ricotta cheese; basil
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  • Barbecued hot and sour tuna escalopes

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Grills & BBQ; Dressings & marinades; Main course; Summer; Picnics & outdoors
    • Ingredients: shallots; garlic; fresh ginger; chillies; lemongrass; limes; mint; basil; coriander sprigs; tuna steaks; mixed salad leaves
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  • Tropical fruits poached in mango wine

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dessert; Vegan
    • Ingredients: cinnamon sticks; kiwifruits; lychees; mangoes; tropical pawpaws; honeydew melons; fresh ginger; mint; mango wine
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  • Mango stock syrup

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Sauces for desserts; Vegan
    • Ingredients: sugar; lemons; mango purée
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  • Tian of fresh mud crab, avocado and tomato with lime mayonnaise

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Sauces, general; Main course; Entertaining & parties
    • Ingredients: carrots; celery; garlic; leeks; onions; white peppercorns; bay leaves; thyme; mud crabs; beefsteak tomatoes; coriander leaves; limes; avocados; bird's eye chillies; egg yolks; groundnut oil; tomato paste; mayonnaise
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  • Barbecued pearl meat with agridolce dressing and a mint and eggplant salad

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Grills & BBQ; Salads; Main course; Picnics & outdoors
    • Ingredients: breadcrumbs; blanched almonds; anchovies; oranges; caster sugar; dark chocolate; aubergines; olive oil; mint; pearl meat
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  • Mud crab and green papaya salad

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Salads; Main course; Thai
    • Ingredients: mud crabs; dried shrimp; bird's eye chillies; palm sugar; tamarind pulp; fish sauce; green papayas; mint; Thai basil; coriander sprigs; kaffir lime leaves; lemongrass; limes
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  • Zuppa di baccalà

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Soups; Italian
    • Ingredients: salt cod; leeks; oranges; thyme; fish stock; potatoes; double cream; chives
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  • Barbecued king prawn skewers wrapped in prosciutto with mango and chilli

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Grills & BBQ; Main course; Picnics & outdoors; Australian
    • Ingredients: king prawns; mangoes; prosciutto; chilli oil; lemons; wooden skewers
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  • Thai-style baby barramundi with wok-tossed noodles and greens

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Pasta, doughs & sauces; Stir-fries; Main course; Thai
    • Ingredients: shallots; fresh ginger; red chillies; mint; basil; coriander sprigs; lemongrass; light soy sauce; barramundi; broccoli; Hokkien noodles; carrots; baby bok choy; sweet chilli sauce; coriander leaves; vegetable oil
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  • Mango with chilli and lime sugar

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dessert; Asian; Vegan
    • Ingredients: mangoes; bird's eye chillies; caster sugar; limes
    show

  • Pineapple and black pepper tarte Tatin

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; French
    • Ingredients: caster sugar; black peppercorns; pineapple; puff pastry; vanilla ice cream
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  • Banana, pecan and walnut hotcakes

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Pancakes, waffles & crêpes; Dessert; American
    • Ingredients: plain flour; caster sugar; walnuts; pecans; bananas; milk; dark rum; double cream; golden syrup
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  • Banana semifreddo

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: honey; rum; caster sugar; bananas; pouring cream; dark chocolate; roasted unsalted peanuts; eggs; egg yolks
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  • Silver perch en papiotte with braised cos lettuce

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Main course
    • Ingredients: carrots; onions; celery; baby cos lettuce; veal stock; bay leaves; thyme; peppercorns of your choice; silver perch; fennel; shallots; leeks; Noilly Prat vermouth; fish stock; white pepper; parsley
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  • Poached perch with garlic, ginger and spring onion

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Main course
    • Ingredients: fresh ginger; spring onions; rice wine vinegar; silver perch; groundnut oil; light soy sauce; garlic
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  • Char sui pork with Asian vegetables

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Dressings & marinades; Stir-fries; Main course; Asian
    • Ingredients: soy sauce; honey; fresh ginger; pork fillets; broccoli; courgettes; carrots; red peppers; yellow peppers; green peppers; Asian shallots; pak choy; oyster sauce; sesame oil; char sui paste
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  • Grilled quail salad with speck, radicchio, red onion and lentils

    from Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure Surfing the Menu by Ben O'Donoghue and Curtis Stone

    • Categories: Grills & BBQ; Salads; Main course
    • Ingredients: Puy lentils; celery; celery leaves; lemons; red onions; balsamic vinegar; radicchio; quail; thyme; speck (Italian); mint; watercress
    show

Notes about this book

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Notes about Recipes in this book

  • Citrus and honey almond cake

    • debkellie on August 14, 2015

      Cake of the day today.. made a sour cream, cream cheese honey frosting to top it off. What is cake without frosting or syrup?

  • King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa

    • debkellie on February 13, 2014

      A very simple & quick recipe: not sure the rosemary skewers added anything except "cheffiness". The salsa was a lovely contrast, but could perhaps have done with a little more chilli (for my taste). Good textural & flavour combinations. Would probably work equally well with chicken substituted for prawns; or for those preferring vegetarian fare without the fish/meat protein.

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  • ISBN 10 0563521457
  • ISBN 13 9780563521457
  • Linked ISBNs
  • Published Feb 26 2004
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

"Surfing the Menu" is based on the exciting eight-part cookery series of the same name, in which two talented chefs, Curtis Stone and Ben O'Donoghue, travel the rugged land and scenic coastline of Australia, sourcing local produce and cooking up a storm. Each chapter is drawn from one programme of the series, incorporating the recipes used, the places visited, and the people met along the way.

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