About Ross Dobson

Ross Dobson

Ross Dobson is a chef, food writer, and food stylist in his hometown of Sydney, Australia. (Rough life, eh?) He's worked with chef and restaurateur Bill Granger and writes a regular column in the Australian edition of BBC Good Food magazine. Dobson is the author of 12 best-selling cookbooks, including Grillhouse: Gastropub at HomeFired UpMore Fired Up, and Wholesome Kitchen.

Spiced Shrimp with Paprika Mayonnaise

This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.

  • Quick Glance
  • 35 M
  • 35 M
  • 2

Standing Rib Roast

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?

  • Quick Glance
  • 25 M
  • 2 H, 25 M
  • 15
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