Call it a BBQ, barbie, barbecue, barbeque or braai. Cooking over an open fire is popular worldwide. Whether you’re lighting the firepit, a gas powered barbecue or a small hibachi, here are my favourite BBQ recipes; you can even cook them on a char-grill pan if need be.
BBQ Prawns with Smoky Garlic & Parsley Butter I love this method of grilling prawns in their shells without turning them onto the flesh side – the shell protects the delicate meat from overcooking and keeps them deliciously juicy. I find it easiest to cut off the heads before cooking them as they fit in […]
Grilling meat on a skewer over coals is one of the most basic forms of cooking. So kebabs, in their many forms, are popular throughout a huge area covering the Eastern Mediterranean, North Africa, the Caucasus and on to the Indian sub-continent (from whence they spread to South East Asia as satays). There’s shaved doner […]
Lamb chops were a fixture on the menu when I was a kid … I’d forgotten how good they are until I noticed them recently at the butchers and thought I’d give them another try. They’re like tiny T-bone steaks and just delicious dressed up with this simple herb marinade. For something special, enjoy them […]
A recent discovery of wagyu beef patties at Vic’s Meat Market inspired me to make my own hamburgers – bringing back wonderful childhood memories of family road trips down the south coast of NSW. Stopping at a milk bar along the way for a hamburger was a rare holiday treat that ended up with the […]
Pimientos de Padrón (Padron Peppers) Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimientos de Padrón (or Padron peppers) are plump little Spanish chillies grown near Queensland’s Sunshine Coast and they’re the easiest things in the world to prepare (they’re the ones pictured […]
Mozzarella Grilled in Lemon Leaves I discovered mozzarella grilled in lemon leaves on the Amalfi coast, where lemons are a way of life. It’s delicious and so very simple to make, especially if you (or a neighbour) have a lemon tree in the backyard. I’ve tried it with fresh fior di latte, but that’s a […]
I discovered this sauce, a simple hollandaise with pickled green peppercorns, at the comfortable Kilchoan Hotel on the Ardnamurchan Peninsula on Scotland’s west coast. It’s such an easy way to dress up a steak with what’s in the fridge and pantry, that I told the chef he should consider it stolen! Hasselback potatoes are said […]
Romesco is a Spanish sauce from the region of Catalonia, where a variation called salvitxada is served as a dip for calçots, local spring onions traditionally charred over open fires – Windy Hills Farm’s baby leeks are a great Australian substitute for calçots. One of Spain’s most popular sauces – with as many variations as there […]
Spatchcock with Chilli, Garlic & Lemon What does spatchcock mean? It’s a method of preparing any poultry or game bird for cooking by removing the backbone and flattening it out – butterflying in other words. So quail, duck, guinea fowl, and chickens large and small, can all be “spatchcocked”. Increasingly young chickens are referred to […]
Entrecôte Café de Paris A compound butter is one of the easiest ways to to turn a piece of meat into a meal. It can be as simple as anchovies, garlic or fresh herbs mixed through butter, or as complex as the most famous version: Café de Paris. This butter was created in the early […]
