It’s no secret that everyone's favourite part of every meal is dessert. We all like a little something special and special, we mean chocolate.  To me, there is nothing more decadent than a molten chocolate cake. 

Serves: 6 
Prep time: 15 minutes 
Cook time: 10 minutes 

Ingredients 

• 200 Dark Chocolate 
• 180g Unsalted Butter 
• 4 Whole Eggs 
• 4 Eggs Yolks 
• 250g Castor Sugar
• 90g Plain Flour 
• 1 tsp Vanilla 
• 2 Punnets Strawberries 
• 3 tbs Caramelised Balsamic Vinegar 
• 300ml Thickened Cream, whipped 

Method

1. Pre-heat BBQ to hot. 
2. Line a muffin tray with paper cups. 
3. Place the dark chocolate and butter in a bowl over a bain-marie and melt, once melted remove the heat and mix well, set aside to cool a little. 
4. In a bowl add the whole eggs, eggs yolks and castor sugar. Whisk until thick & pale. 
5. Add the cooled chocolate to the egg mix, along with the vanilla and mix gently. 
6. Fold the flour in and then pour into muffin cups, filling each 3/4 full. Allow to rest for at least an hour. 
7. Just before cooking, place 4 white choc buttons into the centre of the pudding. 
8. Wash and core the strawberries, and then place in a roasting tray and drizzle with the caramelised balsamic, set aside. 
9. To cook the puddings, place the puddings in the centre of the BBQ resting rack turn off the centre burner, turn the side burners to low, close the hood & cook for 8 to 10 minutes, or until the sides are cooked but the centre is still soft & runny. 
10. To cook strawberries, place the tray onto the BBQ grill and warm for 2 minutes. 
11. To serve, place pudding in the centre of the serving plate garnish with cream and warm strawberries . 

Be sure that the chocolate mix is not too hot, it might cook the eggs!

Serves 6 | Prep Time 40 minutes (24h brining and drying time) Cook time – 3.5 hours (+resting time)

Ingredients

• 4 x 200g Salmon Fillets

For the brine:

• 1 lt cold water
• 100g salt
• 50g Sugar
• 60ml vodka optional

For rub:

• 3 tbsp brown sugar
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tsp paprika

Ingredients Salad:

• 1/2 bunch dill
• 800g baby potatoes pre-cooked 20 mins
• 1 bunch shallots cut into 4cm battens
• 1tbsp Dijon mustard
• 1tbsp Honey
• 50ml olive oil
• 50ml white wine vinegar
• Freshly cracked black pepper
• Extra-virgin olive oil
• Vegetable oil Serves

CHEFS TIP Cooking with the skin on improves helps to protect and flesh and keep your fish moist plus assists with presentation and the crispy skin is delicious to eat.

Method

1. Pre-heat the smoker to 120°c
2. Brine portion of Salmon skin side up for 20 to 30 mins then pat dry
3. For the salad, pre boil potatoes in salted water with dill for 20 mins. Trim shallots and cut into 4 cm battens. Combine potatoes, shallots, oil and seasoning. Finish the cooking of the salad on smoker in a baking pan or on a hot plate liner.
4. For the dressing combine Dijon, Honey, Oil, White wine vinegar in a bowl and whisk until smooth and combined.
5. To cook the salmon, place the salmon skin side down into the smoker. Smoke for 12 to 15 mins until the flesh easily separates.
6. Remove the Salmon from Smoker and set aside whilst you assemble your plate and garnish. To serve place the potato salad onto a platter and drizzle with the dressing, followed by the Salmon. Serve with some lemon and fresh dill.

Happy Cooking!

Marinades V’s Rubs, what is the difference?

Marinades

A marinade is always a liquid, and usually consists of herbs and spices. The marinade will either be acidic; using such things as vinegar, citrus or alcohol, or enzymatic; using such things as pineapple, papaya or kiwifruit.  A marinade has two purposes; the first is to infuse the meat with delicious flavour, while the second purpose of marinade is to tenderize the meat.

Rubs

Unlike a marinade, rubs only have one purpose: to give flavour.  A rub is a mixture of herbs and spices. Rubs are placed on the meat when it’s still raw, and can be either put on directly before cooking or, be left on for a period of time to intensify the flavour. Because rubs do not have an acid in them, they don’t break down the meat like a marinade.

Can I reuse my marinade?  

The simple answer is no, once you have used your marinade with your meat, you should discard it to avoid bacterial contamination. If you want to use some of your marinade to baste or to use as a finishing or dipping sauce, reserve some of the marinade before you add you meat.

How do I avoid marinade sticking to my grill?

When using marinades, always remove excess marinade prior to cooking as the marinade will have already done its job and won’t add further flavour by adding more. When using marinades, especially those with sugar or honey that burn easily, we recommend using a re-usable silicon hot plate liner which is placed under the food and then cleaned afterwards in hot soapy water.

Do you need a silicon hot plate for your next BBQ? We offer this and many options for all your BBQ needs! 

Re-usable silicon hot plates

Home Made BBQ School Rubs

Check our online store for more!

WHY EASTER BUNS?

The eating of hot cross buns marks the end of Lent because they are made with dairy products which are forbidden during this period. Different parts of the hot cross bun have a certain meaning. The cross represents the crucifixion of Jesus, and the spices inside signify the spices used to embalm him at his burial.

WHEN DID IT START?

The first recorded reference of the bun dates back to the early 1700s. The Poor Robin’s Almanac said: "Good Friday come this month, the old woman runs. With one or two penny hot cross buns." One theory suggests that the hot cross buns originated in the 14th century in the city St Albans in Hertfordshire where a certain monk from, Brother Thomas Rocliffe, developed a recipe for Alban Buns which he distributed to the poor on Good Friday.

Ingredients

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• pinch of salt
• 1 1/2 cups currants
• 40g salted butter
• 300ml milk
• 2 eggs, lightly beaten
• 1/2 cup plain flour
• 4 to 5 tablespoons water
• 1/3 cup water
• 2 tablespoons caster sugar
• Spreadable butter, to serve

Ingredients

• 4 litres of Audrey Wilkinson Shiraz
• 16 cloves
• 4 oranges
• 4 star anise
• 4 cinnamon sticks
• 200 ml Apple Juice
• 300 ml Orange Juice
• 150 ml Spiced Rum
• 150g (approx. 5oz) caster sugar

Method

1. Pour the wine, juices, rum into a large pan, add the cloves, star anise, and cinnamon sticks. Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste.
2. Strain and serve hot with the orange slices floating on the top.

Prep time: 5 minutes

Cook time: 20mins

Ingredients: 

• 1 pineapple
• 200g granulated (white) sugar
• 20g cinnamon powder 

Method:

1. Peel the pineapple, and cut into 2 cm ( ¾ in) slices. Mix the sugar and the
2. cinnamon and sprinkle about half over the pineapple slices.
3. Preheat the barbecue grill (making sure it’s clean) and cook the pineapple
4. as you would a steak, about 5 minutes on each side
5. Sprinkle with the remaining sugar and cinnamon mixture, and grill for a
6. further 5 minutes on each side.

Chef’s Tip
You can place a scoop of vanilla ice cream in the middle of each pineapple steak and serve immediately.

Preparation time: 30 mins (plus overnight marinade if desired)

Cook time: 10 minutes

Ingredients:

• Salsa
• 2 cups chopped mango
• 2 cups chopped pineapple
• 1 cup diced red bell pepper
• ⅔ cup diced scallions
• ¼ cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tbsp rice wine vinegar
• 1 tsp honey
• 4 tsp olive oil

 Salad:

• 120g of rocket or chosen leafy green
• 20g of fennel

Chicken:

• 60g of Fuego Jerk Rub (Mild Marinade)
• 1 kg boneless chicken thighs 

Method:

• Salsa:
• Combine all ingredients in a bowl and refrigerate until ready to serve.
• Salad:
• Wash rocket, drain and put aside. In a separate bowl – shave fennel into thin slices. Toss the rocket and fennel with a drizzling of olive oil.
• Chicken : 
• Put chicken in a large bowl and using your hands rub in the marinade. Leave for 20 minutes or overnight in the refrigerator.
• On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes.
• Assemble with salad and salsa, serve and enjoy!

Prep time: 40 minutes
Cook time: 8 to 9 hours
Serves: 4

Ingredients:

• 1 x Rack Beef Short Ribs (4 points)

Bourbon and Porter Beer BBQ Sauce:

• Bourbon 350ml Porter Beer 1 bottle BBQ Sauce 300g
• Extras: (Texas Crutch)
• Foil / Grease proof paper / butter / beer

Beef Rib Spice Rub:

• 1/4 cup paprika
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Method:

1. Pre-heat your smoker to 150oC with Redheads charcoal and solid smoking wood
2.  Prepare spice rub by combining ingredients – set aside
3. Prepare Ribs by removing the membrane and rubbing generously with mix.
4. Add to your smoker and smoke for 5 to 6 hours – checking fire / temperature / smoke as you go.
5. Whilst smoking reduce bourbon in a thick bottom pan, burning off alcohol until a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix. Set aside.
6. After 5 to 6 hours – remove ribs and “Texas Crutch” the ribs but wrapping securely in foil and greaseproof paper with 100g butter and a good splash of beer. Add back to the smoker and finish cooking for about 3 hours or until tender to the touch. Ideally the rib holds well together but you could remove the bone if needed (tender)
7. For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture / crisp) then add to your plate. Generously coat in sauce and enjoy!

Serves: 8

Ingredients:

• 1 - 750ml bottle Audrey Wilkinson Tempranillo
• 4 Oranges: 2 juiced, 2 sliced
• 2 Lemons: 1 juiced, 1sliced
• 1 Apple diced
• 1 Cinnamon stick, broken into large pieces
• 1 tsp Vanilla powder
• 125ml Brandy
• 80g Caster sugar
• 375ml Lemonade
• Ice

Method:

1. In a bowl add the wine, juice, brandy, vanilla powder and cinnamon, add the sugar to taste, allow to sit for 30 minutes.
2. In 2 serving jugs add the fruit, and ice, then pour over the wine mix to full, top up with the lemonade and swirl with a spoon to combine.
3. Spoon some of the fruit into chilled glasses and then pour over to sangria.

Serves 6–8

Pastry

• 25g Dutch cocoa
• 225g plain flour
• 125g unsalted butter, chilled and cubed
• 80g icing sugar
• Pinch salt
• 3 egg yolks

Salted Caramel:

• 250ml single cream
• 50g unsalted butter
• 330g white sugar
• 125ml water
• 1 tsp Murray river pink salt

Dark Chocolate Ganache

• 150g dark chocolate, chopped
• 125ml single cream

Garnish:

• 1 tsp warm salted caramel
• 1 tsp Murray river pink salt
• 1 tsp Bronze lustre powder
• Ice Cream
• 300ml milk
• ½ vanilla bean, seeds scraped
• 6 egg yolks
• 110g caster sugar

Method:

1. For the ice cream, place milk and vanilla bean in a small saucepan and bring to a simmer. Turn off the heat, then remove vanilla bean and discard.
2. In a medium bowl, whisk yolks and sugar until thick and pale. Gradually whisk hot milk into yolk mixture until combined. Return mixture to a clean saucepan and place over low heat. Cook until the custard coats the back of a spoon, stirring constantly. Strain mixture through a fine sieve, and cover surface with cling film. Refrigerate until cool.
3. Churn custard in an ice-cream machine according to manufacturer’s instructions. Transfer to an airtight container, and place in freezer until firm.
4. To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
5. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour.
6. Remove from the heat and working quickly, cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly, remove from heat and stir in salt to taste.
7. Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk. Add the iced water and process until the dough just comes together.
8. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1/2 hour.
9. Preheat oven to 180°C. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a lightly greased 24cm round loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
10. To make the dark chocolate ganache, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with sea salt flakes to serve.

Prep time – 25 minutes
Cook time – 1 hours
Serves – 10

Ingredients:

• 10 x Chicken Drumsticks

Spice Rub:

• 1 tablespoon garlic powder
• 1/4 teaspoon chilli powder
• 1 teaspoon paprika
• 1 teaspoon ground onion powder
• 1 teaspoon cumin 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• ½ teaspoon ground black pepper

• 200g Salt
• 4lt Cold Water (Combine)

Golden Ale Glaze:

• 2 x 345ml bottles James Squire “Chancer” Golden Ale
• 2 x cloves Garlic (chopped)
• 1 x Long Red Chilli (chopped)
• Juice and Zest of 1 Lemon
• 200ml Tomato Sauce
• ½ bunch coriander (chopped)

Method:
1. Pre-heat your smoker to 140oC

2. Trim your Chicken drumsticks by slicing off the drumstick knuckle then making an incision all the way around the neck of drumstick one to remove the sinew and pull the skin off – leaving the chicken meat at one end and a clean bone at the other.

3. Place the trimmed Chicken drumsticks into the brine solution for 2 to 3 hours.

4. Remove Legs from Brine and pat dry. Cover generously with the spice rub and add to the middle of your smoker – set at around 140oC.

5. Add hickory chips (or your favourite wood) to the smoker periodically and move the legs over after 30 mins.

6. Prepare glaze by adding al to the pot to reduce and cook together until it reaches a sticky coating consistency.

7. When your drumsticks have had 1 hour of cook time – probe with a meat thermometer. You are looking for just above 70oC.

8. At this point coat the drumsticks with the prepared reduced glaze and let cook for a further 10 minutes.

9. Remove and serve at once with a ranch or citrus, chilli aioli sauce. Enjoy!

Prep time: 40 minutes

Cook time: 8 to 9 hours

Serves : 4

Ingredients:

• 1 x Rack Beef Short Ribs (4 points)
• Bourbon and Porter Beer BBQ Sauce:  Bourbon 350ml, Porter Beer 1 bottle and BBQ Sauce 300g
• Beef Rib Spice Rub:
• 1/4 cup paprika
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Extras:

• (Texas Crutch) Foil / Grease proof paper / butter / beer

Method:

1.  Pre-heat your smoker to 150C with Redheads charcoal and solid smoking wood
2. Prepare spice rub by combining ingredients – set aside
3.  Prepare Ribs by removing the membrane and rubbing generously with mix.
4. Add to your smoker and smoke for 5 to 6 hours – checking fire / temperature / smoke as you go.
5. Whilst smoking reduce bourbon in a thick bottom pan, burning off alcohol until a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix. Set aside.
6. After 5 to 6 hours – remove ribs and “Texas Crutch” the ribs but wrapping securely in foil and greaseproof paper with 100g butter and a good splash of beer. Add back to the smoker and finish cooking for about 3 hours or until tender to the touch. Ideally the rib holds well together but you could remove the bone if needed (tender)
7. For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture / crisp) then add to your plate. Generously coat in sauce and enjoy!

Why does Australia indulge in hot cross buns and chocolate eggs at Easter?

What about the traditional Easter food in other countries?

You are just about to find !

WHY EASTER BUNS?

The eating of hot cross buns marks the end of Lent because they are made with dairy products which are forbidden during this period. Different parts of the hot cross bun have a certain meaning. The cross represents the crucifixion of Jesus, and the spices inside signify the spices used to embalm him at his burial.

WHEN DID IT START?

The first recorded reference of the bun dates back to the early 1700s. The Poor Robin’s Almanac said: "Good Friday come this month, the old woman runs. With one or two penny hot cross buns." One theory suggests that the hot cross buns originated in the 14th century in the city St Albans in Hertfordshire where a certain monk from, Brother Thomas Rocliffe, developed a recipe for Alban Buns which he distributed to the poor on Good Friday.

WHY CHOCOLATE EGGS?

The giving of eggs – representing new life - as gifts around the Spring equinox long predates Christianity, though Christian tradition has adopted the practice with an empty egg coming to represent Jesus' empty tomb after the resurrection.

The Christian tradition of giving Easter eggs began in Mesopotamia - modern-day Iraq and Syria – where egg decoration had already been a custom for a few thousand years. Eggs would be stained red by early Christians to symbolize the blood shed by Jesus at his crucifixion.

The first chocolate eggs appeared in France and Germany in the 19th Century and The tallest chocolate Easter egg ever was made in Italy in 2011. At 10.39 meters and 7,200 kg in, it was taller than a giraffe and heavier than an elephant!

Eating chocolate eggs for Easter is a tradition shared by a lot of countries around the world. However, the Hot cross buns are eaten on the British Isles and some parts of the Commonwealth such as Canada and Australia. So what are the other traditional food eaten during Easter? Here are a few foreign yummy customs!

FRANCE - "Agneau Pascal"

The adjective“Pascal(e)” comes from “Pâques”(Easter in French).For Christians, Easter symbolizes Jesus’ passage from death to life, his sacrifice. Thus, Jesus is identified with the sacrificial lamb of the Jewish tradition. Jesus is also represented by a lamb in the Apocalypse. The lamb also symbolizes new life, as it happens in Spring time so that is why the French will usually eat a lamb in family for Easter. 

ITALY - "Gubana"

Gubana hails from northern Venice, and is a dense, sweet brioche bread that is filled with chocolate, raisins and alcohol.

NETHERLANDS - "Advocaat"

This is a traditional Easter beverage made from eggs, sugar, and brandy, similar to eggnog. The Dutch drink it as an apertif on Easter, and also use it as a topping for waffles.

ARGENTINA - "Torta Pascualina" 

Similar to a quiche, this savoury pie features a puff pastry crust surrounding a filling of spinach and cheese, It is traditionally served during Lent.

SPAIN - "Hornazo" and "Mona de Pascua"

This meat pie is stuffed with spicy chorizo and hard-boiled eggs. It is eaten during lent throughout Spain, but particularly in Salamanca.

The Mona de Pascua is a traditional Easter cake native to several regions in Spain, including Catalonia and Valencia, which will typically have an egg (symbolizing fertility, birth and resurrection) baked into its centre.

BRAZIL - "Paçoca de Amendoim"

This is actually a candy, made from ground peanuts, cassava flour, sugar, and salt.

GREECE - "Tsoureki" 

This stringy Greek Easter bread is unique because it contains two traditional Greek spices, mastic and mahlab.

MEXICO - "Capirotada" 

This Mexican bread pudding is made with nuts, fruits, figs, and mixed with aged cheese. It is served throughout Lent, particularly on Good Friday.

CYPRUS - "Flaounes"

This special Easter bread is eaten in Cyprus. The bread is filled with cheese and raisins, prepared on Good Friday and then eaten on Easter sunday.

LEBANON - "Ma'amoul"

These Lebanese treats are small shortbreads filled with pistachios, walnuts, and dates.

GERMANY - "Schinken im Brotteig"

The name literally translates to "ham in bread," and that's exactly what you'll find should you cut open this traditional German Easter dish.

RUSSIA - "Kulich and Pashka"

Many Russians have their kulich blessed by a priest. The bread is cooked in a tall pan and then served with cheese Pashka, the pyramid seen in the photo. Pashka is often decorated with the letters XB from “Christos Voskres” which means Christ is risen.

AMERICA - "Easter Ham"

The classic American dish can be sweet, glazed, or even spicy.

DENMARK - "Påskeøl"

In Denmark, you drink this special Easter beer which is slightly stronger than regular beer. Cheers!

Now you can surprise your friends and family by cooking one of these original dishes this weekend, telling them about the buns' origin, a Påskeøl in the hand! 

Give your Salmon that smoked taste when you BBQ it on a Cedar Plank, marinade it in a honey mustard glaze to add sweetness and BBQ it to perfection.

Ingredients:

• 1 large cedar plank
• 4 180g Salmon filets, skin-on, bones removed
• 1/4 cup Maille Honey Mustard
• 1 tbsp Maille Grain Mustard
• 1/4 cup Brown sugar, firmly packed
• 1 Orange, zest and juice
• 1Orange, sliced into rounds

Salad

• 2 Bunches asparagus, blanched
• 1 Bunch watercress washed and picked
• 250g Mixed sugar snap peas, snow peas, baby green beans, blanched
• ¼ Bunch mint leaves picked
• 2 Oranges, segmented, juice reserved
• 2 tbsp Cème Fraiche or sour cream
• ¼ Bunch chives
• 2 tbsp Maille Grain Mustard
• Murray River pink salt
• Freshly cracked black pepper
• Vegetable oil
• Extra-virgin olive oil

Method

1. Preheat BBQ on high for 15 minutes
2. Soak wood plank in water 1 hour; drain.
3. For the glaze, combine honey mustard, grain mustard, brown sugar, orange zest and juice. Brush ½ of the glaze over the salmon fillets.
4. To prepare the plank, place the soaked plank on BBQ grill for 3 minutes or until grill marks appear, then remove from BBQ grill.
5. To cook the salmon, place salmon skin-side down on the heated side of the plank, and top with orange slices. Place plank in the centre of the BBQ grill with off the centre burner off, the side burners on low, and the hood down, then cook for 6 to 10 minutes or to your desired doneness. (check the plank occasionally to make sure the edges of the plank don’t ignite) Brush with the reserved mustard glaze during cooking.
6. For the salad dressing, combine crème Fraiche, with chives,1 tbsp grain mustard add a little of the reserved orange juice and olive oil until you have a loose dressing, season with salt and pepper.
7. For the salad, in a frying pan warm olive oil, a little of the reserved orange juice, and 1 tbsp grain mustard add blanched vegetable, remove for heat and toss gently, set aside to cool slightly, once cooled add mint leaves, orange segments and watercress, toss gently and season with salt and pepper.
8. To serve, place salad on a serving dish dot with the crème fraiche dressing.

Prep time: 20 minutes

Cook time: 2 minutes

Serves 2

Ingredients

• 6 half Shell Scallops 
• 30ml Soy Sauce 
• 1 Fresh Chilli 
• 1 Lime (zest & juice) 
• 2 Springs Coriander 
• 0ml Good Olive Oil 
• Salt 

Equipment:

• Hooded BBQ
• Mortar and Pestle or blender
• Mixing bowl
• Spoon
• Fish Lifter

Salad Suggestion:

• 1 Bunch Mizuna 
• 1 Pack Bean Sprouts 
• 1 Pack Snow pea Shoots 
• 1 Red Capsicum (cut into strips)

Method:

1. Heat BBQ to hot and then turn down to ¾’s with the hood down.

2. Place Soy, chilli, coriander, salt, lime zest and juice in a pestle and mortar

3. Crush into a rough pulp, add olive oil.

4. Take Scallop from shell and place shell under the BBQ hood on the resting tray to cook.

5. Brush Scallops with marinade and grill lightly on one side till golden.

6. Place scallop back into shell under the hood and spoon additional mixture onto the scallops.

7. Let scallops cook for 1 minute then serve on a plate.

8. Garnish with a light salad of your favourite leaves with crunch shoots and sprouts or strips of capsicum.

Chef’s Tip:

• With your chillis - You don’t have to take out the seeds, but they add a lot of heat to the dish. The smaller the chilli, the hotter it is.

Prep time: 15 minutes

Cook time: 23 minutes

Serves: 2

Ingredients:

• 2 x 600g Baby snapper, gutted and cleaned 
• 1tsp cumin seeds, toasted 
• 1 red chilli, deseeded and finely chopped 
• 4 Garlic cloves, crushed
• 2 bay leaves
• ½ Bunch thyme
• 2 Lemons, slices and wedges
• 350ml Audrey Wilkinson Semillon
• Murray River pink salt
• Freshly cracked black pepper
• Extra-virgin olive oil
• Vegetable oil

Method:

1. Pre-heat the BBQ to high heat with the hood down.
2. Place the snappers on a chopping board and score the skin twice on each side with a sharp paring knife. 
3. In a mortar and pestle, grind the cumin seeds with a good pinch of salt and pepper, then combine with chilli, thyme, lemon slices, garlic and bay leaves.
4. Layout 2 sheets of double-layered foil, place pieces of baking paper on the foil, and then place the fish on the paper. Rub the fish with the rub mix on each side and fill the cavity with the lemon and thyme, pour 175ml of wine over each fish, and then wrapped the fish tightly in the foil.
5. Open BBQ hood, and turn BBQ to medium heat; place the foil wrapped snapper BBQ grill and cook for 10 minutes then turn over, cook for another 5 minutes, once cooked remove from the BBQ, and rest for 8 minutes before unwrapping the foil, serve with lemon wedges.

If you love a mulled wine on a cold winters night and this recipe is my absolute favourite.  Tried, tested and perfected!

Ingredients: 

• 750ml red wine
• 1/4 cup of brandy
• 1/4 cup of sugar
• peel of one lemon
• peel & the juice of one orange
• extra 1/2 cup of orange juice
• 1 star anise
• 2 cinnamon stick
• 8 cloves
• 1 tsp fresh nutmeg
• knob of ginger (sliced) or 1 tsp of ground ginger

Method:

1. Place all the ingredients into a large pan. Turn the pan on really low and warm slowly to allow the spices to infuse as much as possible.  Cook for about five minutes and serve hot with fresh slices of Orange. 
2. Add extra sugar if it isn't sweet enough for you. 

Happy Aussie Winter xx

Love the sound of a Winter BBQ? Well we've got you covered because this is our favourite

Ingredients:
2kg Pork Belly, skin on, boneless
1 Onions, roughly chopped
4 Oranges (2 for pan, 2 for jus)
100g Ginger, sliced
4 Cloves of garlic, halved
2 Cinnamon sticks
4 Star anise
5 Bay leaves
Beer to cover base of pork belly (usually two beers needed)

Method:

1. Pre-heat your BBQ to high (approx. 250ºc).
2. For the pork, score the skin of the pork and sprinkle generously with salt.
3. Lay onions, 2 sliced oranges, ginger, garlic, spices, in a suitable roasting tray and place the pork on top.
4. Pour beer into the tray, being careful not to wet the pork skin. The liquid should come ¾ of the way up the pork, top up tray with water if necessary.
5. To cook the pork, place the tray in the centre of the BBQ, with the centre burners off and the side burners turned to medium, cook for 2hrs or until the pork is tender.
6. Remove the pork from the pan and place onto a tray, loosely cover with a clean cloth and allow to rest for 30 minutes before cutting and serving.
7. To serve, cut into sliced and serve with a spicy fruit chutney and your favourite Jus. It is easier to cut the pork into perfect slices when the pork is placed crackling side down on the chopping board.

Orange Jus

1. Grate zest and add juice of 2 oranges to a saucepan and reduce over a medium flame until syrupy.
2. Add Veal Jus (or preferred stock) and Simmer for 10 mins (or until sauce consistency).
3. Set aside and serve with Pork Belly.

Check out the video here for more tips on this recipe.

To complement the Pork Belly - have a look at some other great recipes -

White Chocolate and Spiced Cherry Brioche Pudding

Delicious Mulled Wine 

White Chocolate and Spiced Cherry Brioche Pudding with Brandy Anglaise

A delicious winter pudding ideally suited to cooking on your BBQ

Prep time – 15 minutes
Cook time – 25 minutes
Serves - 12

Ingredients:

15 slices Brioche or white bread
Butter, at room temperature, to spread
190g Frozen cherry
100g White chocolate, finely chopped
300ml Milk
100ml Cream
3 eggs
2 egg Yolks
3 tbls Caster sugar
1 Orange, zested
1 tsp Vanilla paste
½ tsp Ground nutmeg
½ Ground cinnamon

Brandy Anglaise Ingredients

600ml 35% Cream
200ml Full cream milk
150g Castor sugar
8 Egg yolks
1 tsp Heilala vanilla powder
80ml Brandy

Method

1. Pre-heat the BBQ.
2. Line a 12-hole muffin tray with paper muffin cups
3. Spread each piece of bread with extra butter. Cut each piece into 4 triangles.
4. Arrange 3 bread triangles around the sides, pointed sides up. Divide the cherries and chocolate among the dishes. Top with the remaining bread triangles.
5. In a bowl, whisk together the milk, eggs and yolks, caster sugar, vanilla, nutmeg, and cinnamon and orange rind in a large jug. Pour a little of the milk mixture into each dish. Set aside for 2 minutes to soak. Divide the remaining milk mixture among the dishes.
6. For the analgise, heat, milk, cream, and vanilla over a low heat, in a bowl whisk together yolks and sugar. Slowly add the warmed milk to the yolks, mix well, then return to the heat and cook until the custard coasts the back of a spoon, Stir in the brandy, keep warm until ready to serve.
7. To cook, place muffin tray in BBQ on the resting rack (or elevated from BBQ grill) with the centre burner off and the side burners set to medium, bake for 20-25 minutes until the custard just sets and the bread is golden on top.
8. To serve, remove from the liner and spoon over anglaise.

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