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

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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Love Meat but Really Digging Vegetables..

Start talking about barbecuing and we all typically presume it is all about meat. Meat in all its forms, whether that is perfecting the perfect steak or low ‘n’ slow or beer can chicken or ribs or just trying to not burn the sausages.   I wouldn’t have eaten beetroot...

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