It's just another gorgeous morning on Sydney's Bondi Beach. Surfers are making the most of the waves while a handful of swimmers power themselves through the turquoise water. At the door of his apartment just feet from the sand, Australian chef Pete Evansfresh from the surf, dressed only in a striped towelis inspecting boxes of ingredients for a day of grilling.
"When you step outside to cook, everything seems to just..." and then Evans sighs, letting his shoulders go slack. "It really just takes the pressure off." Evans is one of the country's most successful young chefs, with a string of loungey, modern Australian restaurants and a top-rated television show. A lifelong surfer, he's almost as likely to appear on TV in board shorts as in chef whites. "When I was a kid, I would bike 30 minutes to get to the beach every morning," he says. He bought his apartment on Bondi when he opened his first Sydney restaurant, just down the road, in 1996.
- Where To Go Next: Australia
- Wineries by the Sea: Australia
- Easy Grilling
- Secrets to Perfect Grilling
- 10 Easy Ways to Master the Grill
- Speedy Rubs, Pastes, & Sauces
Today's recipes preview the flavors in his fourth cookbook, My Grill, which is his first to be released in the US. He preps in his all-white kitchenwhich is decorated with a giant stuffed marlin (he's also an avid fisherman)and then cooks outside with friends by the outdoor grill. His recipes show the Asian and Mediterranean influences that mark Australian cuisine, with his own can't-mess-it-up style, which he calls "not boring food."