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. @rossdobsonfood

A large and small bowl, each filled with Asian-inspired coleslaw, with a small cup of soy sauce on the side.

Asian-Inspired Coleslaw

Crisp cabbage and cool summer herbs are drizzled with a more delicate alternative to the traditional mayo-based dressing. Tastes good and IS good for you.

A brown dish filled with paprika mayonnaise with a spoon on the side.

Paprika Mayonnaise

When you’re in the mood for something with more vigor than regular mayo, give this a try. All the good stuff in it will make you want to slather it on everything.

Hoisin-glazed duck shanks on a wire rack and one on a plate with a jar of honey beside it.

Hoisin-Glazed Duck Shanks

Our testers are smitten with these hoisin-glazed duck shanks—yes, duck shanks—that are gonna astonish you at just how sophisticated they taste yet how simple they are to make.

A standing rib roast on a cutting board with caramelized onions

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?