It even did not start out as a book. ” It was actually,’ We do n’t want any f****** recipes ‘”, Pynt laughed. ” We’ve got our wood-fired ovens, we’ve got our elevation grills – how do you translate that for someone at home”? Ultimately, that was deemed superfluous. ” We’ve got a disclaimer at the start of the recipe section, which is basically, if you do n’t have our ovens, if you do n’t have our grills, if you do n’t have the same produce, it may not work. So, do n’t cry, but have fun, explore and do something interesting”.
It was very difficult but very satisfying because you can walk away from it and you can express what it is you’re trying to do much better, he said as a result of putting what he does into plain English. When we’re training staff now, I can explain what this technique means, what it’s supposed to do, and how it’s supposed to work for them, which I probably was n’t doing it as effectively before.”
And those of us who long to be the next fantastic grillmaster may also gain from it, too, even if it’s just in our house at home.  , At the very least, we’ll find ourselves starving for some picnic.
The Burnt Ends book is available for pre-order at burntends.com. sg, and will be for sale at Books Kinokuniya from Nov 1.300 limited-edition copies are available for ordering via email eat]at ] burntends.com. roc, these, priced at S$ 395 , are ironbark-smoked, personalised with the lender’s name and signed by Pynt, and appear in a 6.6kg copper box studded with 12 bronze bones.