• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — BBQ grilled

    Blog Menu

    Chargrilled Octopus with Artichoke Romesco

    This recipe teaches you how to cook octopus to perfection.

    Prep Time

        •    Prep and cook time: 1 hour & 50 minutes
        •    Yield: Serves 4


        •    2 bay leaves
        •    1 red chilli, sliced
        •    1 tsp peppercorns
        •    1 tsp dried oregano
        •    2 garlic cloves, crushed
        •    1 bunch rocket, trimmed
        •    1 lemon, chargrilled, to serve
        •    4 (500g each) whole octopus, cleaned
        •    2 tbsps lemon olive oil, plus extra to drizzle

    For the artichoke romesco:

        •    2 tsps sherry vinegar
        •    1 tsp smoked paprika
        •    2 garlic cloves, crushed
        •    2 tbsps extra virgin olive oil
        •    2 vine-ripened tomatoes, halved
        •    2 red capsicums, halved, seeds removed
        •    150g sourdough bread, toasted, torn into pieces
        •    200g marinated artichokes, drained, roughly chopped
        •    1/4 cup (50g) whole blanched almonds, roasted, roughly chopped


    1. Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1 hour or until octopus is tender. Remove octopus skin and separate the hood from the tentacles then place in a large heatproof bowl. Discard heads. Drizzle with extra lemon oil, season and toss to combine. Set aside until ready to use.

    2. Preheat oven to 220°C. Grease a large oven tray and line with baking paper.

    3. For the romesco, place capsicum and tomato on prepared tray and roast for 45-50 minutes until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.

    4. Place garlic, almond, sourdough and artichoke in a food processor and whiz, scraping down the sides occasionally, to a paste. Add tomato, capsicum and remaining romesco ingredients and whiz until combined. Season and set aside until ready to serve.

    5. Preheat a large lightly greased chargrill pan to high. Chargrill octopus, turning frequently, for 2-3 minutes until charred. Transfer to a bowl, add lemon olive oil and oregano, and toss to combine. Place romesco on a serving bowl and top with octopus and rocket. Serve with chargrilled lemon.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/easy-octopus-recipe/1hs2r068

    Octopus and XO Sauce

    This dish is as impressive as it is delicious.

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 4


        •    1 tsp salt
        •    2 tbsps raw sugar
        •    1/2 tsp chilli powder
        •    5 garlic cloves, crushed
        •    1/2 tsp native dried pepper
        •    1/3 cup (80ml) vegetable oil
        •    2 cups (500ml) chicken stock
        •    3 long red chillies, thinly sliced
        •    3 brown onions, finely chopped
        •    100g flat pancetta, cut into 5mm pieces
        •    50g dried shrimp (from Asian food shops)
        •    1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
        •    1kg octopus tentacles cleaned, tumbled (tenderised)
        •    finely grated zest & juice of 1 lemon, plus extra wedges to serve
        •    1 bunch sea parsley (from specialty fruit and veg shops, or flat leaf parsley, leaves picked)


    1. To make the XO sauce, soak shrimp in boiling water for 20 minutes. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and chilli and cook, stirring, for 5-6 minutes or until onion begins to colour. Add shrimp and pancetta and cook, stirring, for 3-4 minutes or until pancetta begins to brown. Stir in spices then stock, sugar and salt. Bring to the boil, reduce heat to low and simmer for 40-45 minutes, until thickened.

    2. Meanwhile, preheat a lightly greased large chargrill or barbecue to high. Cut the octopus tentacles into singular pieces and place in a large bowl with olive oil. Season to taste and chargrill in batches, turning frequently, for 6-8 minutes or until cooked and charred all over. Place octopus in a large, clean bowl with lemon juice and three-quarters of the sea parsley. Drizzle with some more olive oil, season to taste and toss to combine.

    3. Place octopus in a large serving bowl and spoon over XO sauce. Scatter with remaining sea parsley and serve with extra lemon wedges alongside.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/cook-octopus-tentacle/czam6wdm

    Grilled Ocean Trout with Green Beans and Lime & Pepper Butter

    Zesty and simple. Have dinner served in under 20 minutes.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 10 minutes
        •    Yield: Serves 4


        •    40g butter
        •    1 cloves garlic
        •    1 lime, juice and zest
        •    200g green beans, trimmed
        •    1 tsp freshly cracked black pepper
        •    4 Huon Ocean Trout protions, skin on


    1. Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
    2. In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
      Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
      Remove from heat and stir through the lime juice. Set aside in a warm place.
    3. Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
      Turn and cook for a further minute or until just cooked through.
    4. To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-trout-with-green-beans-and-lime-pepper-butter/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed


    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/

    Tender Beef Kebabs (Shashlik) Recipe

    Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, Pork, Chicken and even veggie kabobs are often on the menu!

    Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.

    Prep Time

        •    Prep Time: marinate at least 4 to 6 hours
        •    Cook time: 10 minutes
        •    Yield: Serves about 15


    For steak kabobs:

        •    15 medium bamboo or wood skewers
        •    1 large purple onion sliced into 1 1/2" wide pieces
        •    2 bell peppers any color, sliced into 1 1/2" wide pieces
        •    2 lbs good quality beef I used top sirloin, cut into 1 1/2" pieces

    For steaks marinade:

        •    2 dry bay leaves
        •    1 cup mild olive oil
        •    4 garlic cloves pressed
        •    1 tsp salt (optional: fine sea salt)
        •    1 tsp freshly ground black pepper
        •    1/2 cup fresh lemon juice from 2 medium lemons
        •    3 tbsps fresh or frozen dill chopped (or 1 tbsp dry dill weed)


    1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

    2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

    3. Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

    4. Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce


        •    Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.

        •    Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.

        •    Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/tender-beef-kebabs-shashlik-recipe/