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cORNELIUS VEAKINS

MY NEWS

Here is where you find some ideas, news and opinions….

Firing Up the Quan

    So had my first fire up on the Quan Garden Art Garden UK and cooked a massive Fathers Day brunch (including woodfired pancakes) and here are my thoughts so far on the Quan: 1. Very versatile, this is open fire cooking using the surround plancha as well as the...

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Robata Grill from Mibrasa

This Robata commercial grill is designed for traditional Yakitori (Japanese type of skewered chicken) cooking and I can't wait to go full traditional Japanese cooking but my first recipe is beef fillet wrapped in steak smoky bacon and basil leaves. My verdict: this...

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If you can cook in a kitchen – why is barbecuing so hard?

I’ve been outdoor cooking for longer than I remember and I forget that there are still so many people out there who simply don’t know how to BBQ. When I’m asked ‘So, how do you barbecue?” I get a bit dumbfounded and not really sure where to start… My first question is...

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Burnt is a flavour..

When you go round a friend’s house for a BBQ, the worst possible outcome is getting burnt food. We all know there is nothing more disappointing than cremated food and you judge a barbecuer by the degree of burning! So it is ironic that the more you learn about cooking...

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