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    Recipes — BBQ grilled

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    Barramundi in Banana Leaf with Coconut Rice

    Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.

    Prep Time

        •    Prep time: 1 hour & 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 limes, sliced
        •    1 tbsp peanut oil
        •    1 tbsp fish sauce
        •    2 tbsps grated ginger
        •    4 large fresh banana leaves
        •    1 1/2 cups (265g) sticky rice
        •    6 spring onions, thinly sliced
        •    1/2 cup (125ml) coconut milk
        •    2 long red chillies, thinly sliced
        •    2 garlic cloves, finely chopped
        •    4 kaffir lime leaves, finely shredded
        •    4 x 200g skinless barramundi fillets
        •    1 tbsp grated palm sugar or brown sugar


    1. Rinse rice, then soak in a bowl of cold water for 1 hour. Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish.
    2. Set aside for 15 minutes to marinate.
    3. Heat oil in a frypan over medium heat and cook garlic, remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant. Add the rice and stir to coat. Add 11/4 cups (310ml) hot water along with the coconut milk. Season and cook, covered, over low heat for 20 minutes or until rice is cooked.
    4. Preheat barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal. Barbecue, turning, for 12 minutes or until cooked. Top with chilli and remaining spring onion, then serve with rice.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/barramundi-banana-leaf-coconut-rice/a9ec178c-8023-4348-9d6d-f9d605e0e6c2?current_section=recipes

    BBQ Greek Style Octopus

    Prep Time

        •    Prep time: 3 hours before cooking
        •    Cook time: 3-5 minutes
        •    Yield: Serves 24


    For the octopus:

        •    5 litres water
        •    6 pepper corns
        •    1 cup white wine
        •    2 fresh bay leaves
        •    1 octopus, cleaned
        •    1 cup red wine vinegar

    For the marinade:

        •    150ml olive oil
        •    60 ml balsamic
        •    1 chilli finely sliced
        •    1 tbsp dried oregano
        •    4 cloves garlic crushed

    For the salad:

        •    100g feta cheese
        •    150g mixed olives
        •    1 lemon cut in half
        •    1/2 Spanish onion finely sliced
        •    2 Roma tomatoes cut into wedges
        •    30ml good quality extra virgin olive oil
        •    1 Lebanese cucumber cut into bite sized pieces


    Preparing the octopus:

    1. Bring water, vinegar, wine, bay leaves and peppercorns to the boil.
    2. Add octopus, cover with a lid and bring back to the boil.
    3. Reduce the heat to a simmer and leave to slowly cook for around one hour until tender. Remove from liquid and let cool.

    Preparing the marinade:

    1. Mix all the marinade ingredients in a bowl. When the octopus is cool cut tentacles into 5cm pieces and toss with marinade. Cover and let sit for around two hours before cooking.
    2. While octopus is in the marinade, prepare the feta, tomato and olive salad.

    Preparing the salad:

    1. Place all the ingredients into a mixing bowl except for the lemon. Take half a lemon and squeeze the juice over your ingredients, mix together well.
    2. When ready, place marinated octopus on to the hot bbq. Cook until nice and crispy on all sides, around three to five minutes.
    3. Place your mixed salad in the centre of you plate, top with the octopus. Finish with some fresh sea salt, a drizzle of extra virgin olive oil and fresh lemon on the side.

    This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/bbq-greek-style-octopus/8905654

    Barbecued Octopus Skewers

    Fire up that barbecue and make these easy octopus skewers.

    Prep Time

        •    Prep time: 2 hours
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    Olive oil spray
        •    2 tbsps olive oil
        •    16 fresh bay leaves
        •    2 garlic cloves, crushed
        •    2 tbsps chopped oregano
        •    8 (about 650g) baby octopus, cleaned, halved


    1. Combine octopus, garlic, oil and half the oregano in a bowl. Cover and refrigerate for 2 hours to marinate.
    2. Preheat a lightly greased barbecue or char-grill plate on high. Thread octopus and bay leaves among the skewers. Season with salt and pepper and spray with olive oil spray. Cook on barbecue, turning occasionally, for 4 minutes or until tender. Serve sprinkled with remaining oregano and with lemon wedges, if desired.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barbecued-octopus-skewers/adfe98fb-2987-42ca-b010-423bca116765

    Barbecued Sweet and Smokey Butterflied Leg of Lamb

    Looking for delicious recipes for natural lamb? Check out our tasty recipe for Barbecued Sweet & Smokey Butterflied Leg of Lamb.

    Prep Time

        •    Cook time: 1 hour
        •    Yield: Serves 6


        •    1 cup maple syrup
        •    ¼ cup tomato purée
        •    2 tbbsps vegetable oil
        •    1 cup barbecue sauce
        •    2 tsps smoked paprika
        •    2 ounces barbecue seasoning
        •    3- to 3½-pound Australian lamb leg, butterflied


    1. Preheat barbecue or oven to 320°F.
    2. Place the lamb in a shallow baking dish and brush with oil, then rub barbecue seasoning into both sides of the lamb.
    3. In a small saucepan, combine the barbecues sauce, maple syrup, smoked paprika, tomato purée and oil. Heat sauce over low heat, simmering for 5 minutes.
    4. Brush sauce over the lamb and barbecue or roast over a low heat, basting frequently and taking care not to burn marinade. If cooking over coals, wait until coals are white before cooking. If roasting in an oven, allow 30 minutes per pound. Lamb may need to be turned to brown both sides.
    5. Allow lamb to rest 10 minutes prior to serving and slicing at the table.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/barbecued-sweet-and-smokey-butterflied-leg-of-lamb/#

    Barbecued Octopus and Chorizo Salad

    Spicy chorizo sausage adds a meaty touch to this tasty octopus salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    2 tbsps lemon juice
        •    1 garlic clove, crushed
        •    2 tsps smoked paprika
        •    2 tbsps capers, drained
        •    100g baby rocket leaves
        •    2 tbsps extra virgin olive oil
        •    1 red onion, cut into wedges
        •    1 tbsp finely chopped oregano
        •    1 chorizo sausage, thinly sliced
        •    800g baby octopus, cleaned, halved


    1. Combine the octopus, garlic, paprika, oregano, half the lemon juice and half the oil in a large bowl. Season with pepper. Cover with plastic wrap and place in the fridge for 15 minutes to marinate.
    2. Preheat a barbecue or char-grill pan on high. Add the chorizo and cook for 1 minute each side or until golden. Transfer to a plate lined with paper towel. Reduce heat to low and add the onion. Cook, turning occasionally, for 2 minutes or until onion is soft and just starting to caramelise. Transfer to a plate.
    3. Place the octopus on the barbecue and cook, turning occasionally, for 2 minutes or until just cooked through. Remove from heat and set aside for 5 minutes to rest.
    4. Combine remaining lemon juice and oil in a bowl and season with salt and pepper. Arrange rocket, chorizo, onion and capers on serving plates. Top with octopus and drizzle with dressing. Serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barbecued-octopus-chorizo-salad/89768de5-6a7d-4b8e-adde-30b9106e21ca