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    Recipes — BBQ Seasoning

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    Chicken Skewers

    This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

    Prep Time

        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 6


        •    60g blanched almonds
        •    6 cloves of garlic
        •    1 tbsp balsamic vinegar
        •    1 tbsp baby capers in brine
        •    6 anchovy fillets in oil , from sustainable sources
        •    1 bunch of fresh flat-leaf parsley , (30g)
        •    10 skinless, boneless free-range chicken thighs
        •    10 slices of higher-welfare prosciutto
        •    1.2 kg potatoes
        •    300 g ripe cherry tomatoes
        •    olive oil
        •    1 bunch of fresh thyme , (30g)
        •    extra virgin olive oil


    1. Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

    2. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-thighs-recipes/chicken-skewers/

    T-Bone Steaks with Texas Toast

    Fire up the grill and try this recipe for T Bone Steak with thick slices of white bread! Classic and ridiculously delicious, this T Bone Steak with thick slices of white bread recipe is good any time of the year.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    4 tbsps unsalted butter
        •    2 garlic cloves, minced
        •    2 tbsps minced flat-leaf parsley
        •    Salt and freshly ground pepper
        •    1 red onion, sliced 1/2 inch thick
        •    Olive oil, for brushing
        •    Four thick slices of white bread
        •    Spice-Rubbed T-Bone Steaks, thinly sliced


    1. Light a grill. In a small saucepan, melt the butter with the garlic. Add the parsley and season with salt and pepper; keep warm.
    2. Brush the onion with oil and season with salt and pepper. Grill until tender, 6 minutes. Grill the bread until toasted and brush with the garlic butter. Serve the steaks with the grilled onions and Texas toast.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/t-bone-steaks-texas-toast

    BBQ Lamb with Pea Salad and Mint Sauce

    Fire up the barbie with this Summer-inspired twist on the classic lamb roast and mint sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    700g baby white potatoes, halved

        •    1 1/2 cups (180g) frozen peas
        •    150g sugar snap peas
        •    150g snow peas, trimmed
        •    1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic

    Mint Sauce:

        •    1 bunch mint, leaves picked
        •    2 tsps finely grated lemon rind
        •    2 tbsps lemon juice
        •    1 garlic clove, crushed
        •    1 tbsp caster sugar
        •    2 tbsps olive oil
        •    1 tbsp warm water


    1. Preheat a covered barbecue grill on medium. Cook lamb in covered barbecue for 12 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thickly slice.
    2. Meanwhile, cook potato in a large saucepan of boiling water for 10 mins. Add peas, sugar snap peas and snow peas. Cook for 2-3 mins or until peas are bright green and tender. Drain.
    3. To make the mint sauce, process mint, lemon rind, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and warm water until almost smooth. Season.
    4. Place potato mixture and lamb on a serving platter. Drizzle with mint sauce.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/bbq-lamb-pea-salad-mint-sauce-recipe/kxnwn1bf

    BBQ Huon Salmon skewers

    Heaven on a stick? We think so. Fire up the BBQ, bring the Huon Salmon and you’ll see what we mean.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2 x 140g Fresh Huon Salmon portions - skin off
        •    1/2 cup Ponzu sauce
        •    1/2 Cup Oyster Sauce
        •    1/2 Red Onion - very thinly sliced
        •    1 cup Coriander leaves picked
        •    Steamed rice to serve


    1. Mix the ponzu and the oyster sauces in a large bowl. Cut the salmon into bite size pieces then add to the sauce mix.
    2. Allow to marinate for 20 minutes. Then thread the salmon onto 8 metal skewers.
    3. Preheat a BBQ hotplate to hot and add a slick of oil. Cook the salmon until the edges start to turn a lovely caramel colour. About 2 minutes each side. Be very gentle so the salmon doesn’t break, and only turn once.
    4. Serve with sliced red onion and coriander scattered over steamed rice. * Ponzu sauce and Oyster sauce is available in the Asian section of the supermarket.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-skewers/

    Lamb Cutlets with Haloumi, Bean and Potato Salad

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    12 lamb cutlets, frenched
        •    200g kipfler potatoes
        •    1 lemon
        •    150g green beans, sliced
        •    200g haloumi cheese, cut into 1cm thick slices
        •    1 cup flat-leaf parsley leaves, roughly chopped
        •    ½ cup pomegranate seeds
        •    250g Greek yoghurt
        •    2 tbsps dukkah
        •    4 tbsps extra virgin olive oil
        •    Salt and pepper to taste


    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#