Last week, Australia�s favourite breakfast TV presenters, Mark Beretta and Karl Stefanovic unveiled their secret barbeque recipes in a cook-off at the Penfolds Koonunga Hill Gentlemen�s BBQ at Sydney�s Cruise Bar Terrace. Their culinary talents were critiqued by celebrity chef, Ben O�Donoghue (Surfing The Menu), who added the finishing touch to each dish. Penfolds winemaker, Tom Riley, provided wine matching suggestions from the Penfolds Koonunga Hill range. The end result was truly delicious but it was Mark Beretta�s Zesty Lamb Cutlets that made him the winner on the day.

Please find the Penfolds Koonunga Hill Gentlemen�s BBQ recipes below. If you feel these Summer BBQ recipes are appropriate for an upcoming feature you are working on, please don�t hesitate to contact me for further information and/or images.

Ben O�Donoghue: Snowy Morrison�s Hot Smoked Salmon

"I love this recipe for two reason; it challenges the BBQing male to step up another level and master a difficult BBQing skill �smoking without burning�. Also the guy that this recipe is from is a true Aussie legend, Snowy Morrison, whose family has run the mill in Strahuan on the west coast of Tasmania for four generations and has, in my mind, perfected the art of smoking."

Tom Riley�s Wine Suggestion: Perfectly matched with Penfolds Koonunga Hill Chardonnay

Ingredients: 200g Thick salmon fillets, bones removed but skin left on 1tbs Dark rum SNOWY SECRET RUB 1tbs Soft brown sugar 1tbs Cajun spice 1tbs Salt flakes 1tbs Tomato sauce 1tbs Low-salt soy sauce

1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce 2. Wash the salmon with the rum and leave to marinate for 30 minutes 3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours 4. Remove the salmon from the refrigerator and allow it to come to room temperature 5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out 6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100�C) 7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you�re looking, you�re not cooking 8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

Mark Beretta: Zesty Lamb Cutlets

"Lamb cutlets are just delicious any way you have them, but this recipe is something even tastier than usual. The zesty marinade infuses its way into the lamb and gives it a great flavour, as well as making it even more tender. You will want to eat these for three meals a day!

Zesty lamb cutlets can even make really ordinary cooks look brilliant - they are dead easy to make! Just a couple of minutes on the BBQ and ring-a-ding-ding, zesty lamb cutlets are set to electrify your taste buds!"

Tom Riley�s Wine Suggestion: Perfectly matched with Penfolds Koonunga Hill Shiraz Cabernet

Ingredients: 150g Lamb cutlets 2tbs Lemon juice 1 bunch Olive oil 1 bunch Fresh rosemary 1 pinch Cracked black pepper Fresh garden salad Crusty sourdough bread

1. Cut the lemons in half. Squeeze into the mixing bowl. Add a big splash of olive oil 2. Break off rosemary needles, crush to release flavour, then toss them in 3. Use garlic press or knife to finely chop garlic cloves, and toss in 4. Add cracked pepper 5. Toss lamb cutlets into the mixture, make sure each cutlet is well-coated and the marinade is rubbed in 6. Set aside for 15 minutes or longer 7. BBQ on hot plate, while pouring over the excess marinade, for a few minutes each side 8. Enjoy with fresh garden salad and crusty bread

Karl Stefanovic: Eye Fillet with Prawns

"I love this recipe because it�s the perfect combination and it�s so easy to prepare. If grilled to perfection, the beef drizzled with luscious garlic butter melts in your mouth. Nothing beats fresh prawns on the barbeque."

Tom Riley�s Wine Suggestion: Perfectly matched with Penfolds Koonunga Hill Cabernet Sauvignon

Ingredients: 2.5kg Eye fillets of beef (middle section) larder trimmed 50 Medium king prawn tails 1 bunch Parsley 1 bunch Oregano 1 bunch Rosemary 1 head Garlic 500g Unsalted butter 5 Lemons Salt & fresh cracked pepper Olive oil

1. Pre-heat the BBQ to a medium/high heat 2. Chop the herbs 3. Rub oil over the beef, season with salt and pepper and then roll in the chopped herbs so that they are well covered 4. Make the garlic butter by combining the softened butter with 5 cloves of finely chopped garlic, the juice of one lemon and the remaining chopped herbs. Season with salt and pepper 5. Grill the beef fillet, turning regularly for about 15 minutes. Then move to the wire rack above the BBQ to slowly cook and rest 6. Meanwhile, grill the prawns, cooking on either side for about 2 minutes 7. Slice a thin piece of beef and top with a prawn and a small amount of garlic butter 8. Add a squeeze of lemon, fasten with a skewer and serve

Have a great Summer!

liberty miller account coordinator hausmann communications tel: +61(0)2 8353 5723 fax: +61(0)2 9361 3377 mobile: +61(0)416 480 662 www.hausmann.com.au