Mark Hix: Beefing up classic picnic recipes

With a great piece of beef as the centrepiece, Mark Hix serves up a classic summer picnic with a difference

Serious ribbing: Hix's picnic with a twist

With a great piece of beef as the centrepiece, Mark Hix serves up a classic summer picnic with a difference. Photographs by Jason Lowe

Grilled pineapple

Serves 4-6

Grilled pineapple is a great way to finish off a barbecue, either served just as it is, with ice cream, or with a scattering of summer fruits such as strawberries or raspberries. I've used maple syrup, but you can also use clear honey if you prefer.

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2005 Santa Julia Viognier; 2002 St Chinian Roches Noires; 2003 De Bortoli Yarra Valley Pinot Noir

Traffic jam roast beef and blue cheese salad

Serves 4

LEADING ARTICLE: Consumers should pay more attention to the real cost of food

AS THE world's networks in the trade of food grow ever more sophisticated and the damaging effects of this trade on our environment become clearer, it is increasingly difficult for thoughtful shoppers to make ethical choices. Take fish, for example. The Marine Stewardship Council has given Pacific cod its seal of approval because it comes from a sustainable stock. A British shopper, mindful of the state of endangered fish stocks, should, in theory, seek out the Pacific brand. The trouble is that Pacific cod is air-freighted to Britain and harmful carbon emissions will have been produced to get it here. How is the ethical shopper to decide between the twin evils of air pollution on the one hand and over-fishing on the other?

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Relations by Jane Miller

Chips with everything

Peach Melba

Serves 4
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