Seafood focus: Grill to thrill
A FEW days of good weather this month was enough to remind pubs that it pays to be ready to adapt to customer demand for al fresco eating options when the sun shines.
Peter Hatter, director of cook-at-the-table system Black Rock Grill, says: "The summer seems to suddenly descend on us when we least expect it, bringing with it hoards of hungry customers who want to make the most of the sunshine while it lasts.
"Tastes change from hearty comfort food to lighter, fuss-free options - grilled vegetables, tossed salads and marinated meats and fish, for example. Ingredients are more in abundance than any other season, and most need very little preparation. Summer cooking is all about using fresh produce, herbs, spices and marinades to enhance your menu items and create spectacular, mouth-watering dishes."
One suggestion is to cook courgettes and peppers together with a tender piece of salmon and a side serving of cous-cous.
Peter recommends replacing any slow-roasted meats with ingredients that are quick and easy to grill. "As well as being a quicker and easier way of cooking, grilling is often the preferred method of cooking for chefs during the summer as it helps keep the temperature of the kitchen down," he says.
With the Black Rock Grill concept, the customer is in charge of the cooking experience so all the grilling is done outside of the kitchen.
Peter continues: "Fish and seafood lend themselves perfectly to this method of cooking so think about adding things such as tiger prawn skewers, calamari, barramundi steaks, scallops and sea bass to the menu.
"Tiger prawns taste great marinated in zingy lime and served with a side of rice.
"Crabmeat is another great accompaniment to a summer menu. Try wrapping it in bacon with peppers and cheese and skewer on kebab sticks. A great fish and seafood menu can really set an outlet apart from its competition, so think your menu through well."
