Bart Beek

Bart Beek, national chef presenter, food writer and stylist, has been involved in the hospitality industry since 1972. He has owned and managed various award-winning restaurants in South Australia and Sydney.

As a qualified chef he has worked in some of the finest five star restaurants in Australia, Hong Kong, USA and France. Bart has taught commercial cookery and was trained at the famous Cordon Bleu school in Paris.

Bart works closely with national and international companies to help produce stylish and sensational foods by combining quality produce in fresh innovative ways.

Baked whole baby snapper with Moroccan spices.

This is a simple and fabulous way of presenting whole snapper. Plate size whole fish would weigh around 500g to 600g and cooking times will be about 16 to 20 minutes.........Click Here

Coral Bream with Wasabi crust and Green Tea

This week Bart Beek is cooking Coral Bream with Wasabi crust and Green Tea Noodles.

For the full recipe..... Click Here.

Club Marine Cooking-Grilled Flathead

The tails of the flathead are considered to be the best part of this fish. They can become quite dry when grilled so this recipe works very well as it's a moist method of cookery. The flesh is tender, white and sweet and can be frozen quite successfully. ................Click Here

Cooking - Red Throat Emperor

Line a hot barbecue plate with a sheet of baking paper, lightly oil and grate the remainder of the lemon zest onto it. Top with the Emperor fillets and lower the hood. Cook on one side then turn and finish cooking.............Click Here

Rosemary infused Barramundi

Using a small sharp knife, make two cuts into the skin of the barramundi and push the rosemary sprig through so that the ends are still visible on the skin side. Brush with the olive oil and season well with the salt flakes and pepper.........Click Here