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Looking for BBQ recipes? Here’s some of our favourite recipes and cooking methods to help you create the perfect BBQ.

We receive lots of great BBQ ideas to suit all needs and cooking styles, from low and slow to burgers and BBQ chicken recipes and here is where we'll share them with you.



One ‘Al of a steak!  

4 Beef Fillet steaks 2.5 – 3cm Thick

2 cloves garlic minced or pressed 

2 tablespoons Worcestershire sauce 

2 teaspoons Dijon mustard 

2 tablespoons Soy Sauce 

2 tablespoons Olive Oil 

2 tablespoons Balsamic Vinegar 

   freshly ground pepper to taste


  • Trim excess fat from the steaks. In a heavy, resealable Ziploc bag combine the remaining ingredients. 
  • Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature one hour before grilling for more even cooking. 
  • Preheat the barbecue on HIGH (220-250°C). Brush grills with olive oil. (DO NOT fry on hotplate!) 
  • Quickly place steaks on grill, close BBQ Hood 
  • Leave for 2 minutes, then turn once. Leave for a further 2 minutes (medium rare) then remove and rest for up to 4-5 minutes. Grill longer to suit Medium/Well taste. 

** Ideal also for whole beef fillet – marinade whole fillet in bag, in fridge for at least 24 hours. A 1kg Fillet requires 20-25 minutes on grill each side, rest - then cut steaks to suit: Well Done at ends thru to Medium Rare in the middle!


quick and easy teriyaki marinade

great for all types of meat – we use it most often with a whole beef fillet

1/3 cup water
1/4 cup brown sugar
1/3 cup soy sauce
1/2 tsp ground cinnamon
1 tsp crushed garlic
A dash of ground black pepper

  • In a medium bowl, mix the water, brown sugar, soy sauce, garlic, and cinnamon.
  • Place the meat and marinade in a large zip lock plastic bag and shake/mix well. Leave in the refrigerator at least 2 hours - we leave it overnight for the best flavour.
  • Take out of refrigerator and let meat come to room temperature - be sure to scrape any marinade from the meat surface - before you put it on the grill.


Pizza Dough Recipe 

7 cups "00" flour - or 5 cups "00" flour, plus 2 cups semolina flour 

1 level tablespoon fine sea salt 

2 (1/4-ounce) packets active dried yeast 

1 tablespoon raw sugar 

4 tablespoons extra-virgin olive oil 

2 1/2 cups lukewarm water  

This pizza dough is best made with Italian "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Mix in some semolina flour for a bit of colour and flavour to taste. 

  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. 
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size. 
  • Now remove the dough to a semolina-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. 
  • If using straight away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminium foil. 


Grilled Pizza


1 Make a pizza dough or use prepared pizza dough. 

2 Prepare your grill and toppings: Set up your BBQ for high direct heat. Prepare a small bowl with olive oil for greasing the grills and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, meat… 

3 Stretch and shape your pizza dough: Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. 

Once stretched, let the dough sit for 5 minutes and then push out the edges with your fingers, until flat and you have a nice round shape (about 300mm in diameter). 

4 Grill one side of the pizza crust: Once your BBQ is hot (you can hold your hands an inch over the grates for no more than 2-3 seconds), dip a tightly folded up paper towel in olive oil and use with tongs to wipe the grills. 

Then place a pizza dough round on a lightly floured (or you can use semolina or cornmeal) board. Slide the dough base off onto the hot grill. 

Close the lid of the grill and let cook for 2 minutes. 

5 Check how well the dough is grilling, look for pockets of air bubbles: After 1-2 minutes, open the grill and check underneath the dough to see if it is getting browned. To achieve an even browning, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. 

It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets. 

6 Once the pizza dough has browned lightly on one side, remove it from the grill. Use a spatula or pizza peel to flip the dough base over on to your board so that the grilled side is now up. Keep your BBQ covered so it retains its heat for the next step. 

7 Brush with olive oil, add toppings: Paint the grilled surface of the pizza with a little extra virgin olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. 

Sprinkle on your cheese and toppings. Remember less is more – lighten up on the toppings, or your pizza will be heavy and soggy. 

8 Slide the topped pizza back onto the grill. If you are using a gas BBQ, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grill with your pizza peel or spatula onto a cutting board and let rest for a couple minutes before cutting into slices. 

Slice and serve!