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    Recipes — barbecue

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    BBQ Chilli Barramundi with Carrot and Asparagus

    Spoil everyone’s taste buds at your next BBQ with this sweet, succulent barramundi dish that is perfect for the Aussie summer heat. Serve with chargrilled carrots and asparagus, and drizzle with tangy ginger and cucumber dressing for a happy guests every time.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    3 bunches Dutch carrots, peeled, ends trimmed
        •    1 tbs olive oil
        •    bunches asparagus, woody ends trimmed
        •    6 Coles Australian Ocean Barramundi Fillets
        •    2 tsp dried chilli flakes
        •    1 tsp cumin seeds
        •    1 tsp sea salt flakes
        •    1/2 cup coriander leaves

    Ginger & Cucumber Dressing:

        •    1/4 cup (55g) caster sugar
        •    2 tbs lime juice
        •    2 tbs rice wine vinegar
        •    1 tbs salt-reduced soy sauce
        •    2 tsp fish sauce
        •    2 tsp sesame oil
        •    1 Lebanese cucumber, seeded, chopped
        •    5cm-piece ginger, peeled, cut into matchsticks


    1. To make the ginger and cucumber dressing, place sugar, lime juice, vinegar and soy sauce in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to the boil. Cook for 2-3 mins or until syrup thickens slightly. Set aside to cool. Stir in the fish sauce, oil, cucumber and ginger.
    2. Heat a barbecue grill or chargrill on high. Brush carrots with a little oil. Season. Cook, turning occasionally, for 6-8 mins or until tender. Transfer to a plate. Cook asparagus, turning, for 2 mins or until bright green and tender. Add to the carrots on the plate.
    3. Brush barramundi with remaining oil. Sprinkle the skin with chilli, cumin and salt. Cook, skin-side down, for 4 mins or until golden brown and crisp. Turn and cook for 2-3 mins or until golden brown and just cooked through.
    4. Divide carrots and asparagus among serving plates. Top with barramundi and coriander. Drizzle with dressing.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/bbq-chilli-barramundi-carrot-asparagus/hvcjhr2n

      BBQ Sweet Chilli Duck Breast

      A super healthy, low-fat recipe that's ideal for barbecue entertaining!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4


          •    4 Luv-a-Duck Fresh Duck Breasts


          •    ½ cup sweet chilli sauce
          •    ½ cup soy sauce
          •    1 lime, zested & juiced
          •    1 fresh red sweet chilli 7-8cm, thinly sliced

      To Serve

          •    Grilled vegetables
          •    Lime wedges
          •    Sliced fresh chilli to garnish

      Equipment Required

          •    1 Chopping board
          •    1 Sharp knife
          •    1 Measuring cups
          •    1 Glass bowl
          •    1 BBQ or griddle plate


      1. Pre-heat BBQ on medium high or griddle plate 3-4 minutes.
      2. Score the Luv-a-Duck Breast skin 4-5 times lightly with a sharp knife. Season with salt and pepper
      3. Combine the sweet chilli sauce, soy sauce, lime zest & juice together in a large bowl.
      4. Marinate the duck breasts skin side up in the marinade for up to 24 hours, refrigerated and covered.
      5. BBQ the duck breast skin side down on the flat plate 2-3 minutes until skin is crispy.
      6. Turn duck breast and place on the grill on a medium heat for 5-6 minutes taking care not to burn the duck.
      7. Baste duck liberally with marinade and glaze. Remove from grill and set aside to rest for at least 5 minutes.
      8. Serve sweet chilli duck breast, sliced thinly with grilled vegetables, a wedge of lime and a little sweet chilli glaze and sliced fresh chilli.

      Chef’s Tips: To prevent burning allow marinade to drain off prior to barbecuing. Try adding ½ cup of mango or apricot puree to this marinade for a delicious difference.

      This great family recipe is thanks to Luv-a-Duck at http://www.luvaduck.com.au/recipes/view/bbq-sweet-chilli-duck-breast/31/

      Grilled Sirloin Steak Zucchini Sweet Potato and Arugula Salad

      Grilled Aussie beef sirloin steak, zucchini, sweet potato and arugula salad.

      Prep Time

          •    Prep time: 0 minute
          •    Cook time: 0 minute
          •    Yield: Serves 4


      For the steak:

          •    1 1/3 pounds fat trimmed Aussie grassfed sirloin steak
          •    2 tbsp olive oil

      For the salad:

          •    12 oz. peeled and cut into 3mm slices sweet potato
          •    4 medium sliced lengthways into 5mm slices zucchini
          •    1 each quartered red onion
          •    3 tbsp olive oil
          •    2 tbsp, plus grated zest lemon juice

      For the garnish:

          •    5 oz. arugula leaves
          •    1 oz. shaved parmesan cheese
          •    1 oz. toasted pine nuts


      1. To cook: Preheat a chargrill or barbeque to hot. Brush the beef on both sides with 2 teaspoons olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
      2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.
      3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.
      4. To serve: Place the arugula onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

      Chef Notes:

          •    Brush each steak lightly with oil.
          •    Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill.
          •    Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium.
          •    Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.
          •    Pesto steak sandwich: Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced beef, grilled zucchini and arugula. Season with salt and pepper and serve.

      This great family recipe is thanks to True Aussie Beef And Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/grilled-aussie-beef-sirloin-steak-zucchini-sweet-potato-and-arugula-salad/

      Thai Style Whole Huon Salmon

      Get your BBQ ready! This dish is a crowd pleaser and will be a much talked about addition to your next party. The coconut rice is a delicious and easy accompaniment, making this a great dish for entertainers!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 45 minutes
          •    Yield: Serves 8-10


          •    1 Whole Huon salmon (approx. 3.5kg)
          •    Bunch Pandanas or banana leaves (or grease proof paper)
          •    Thai marinade

          •    2 Coriander, bunch
          •    120ml Fish sauce
          •    6 Limes, juice only
          •    150g Light palm sugar
          •    6 Jalapeno chilies
          •    1 Garlic, head of
          •    1 Ginger knob
          •    8 Kaffir lime leaves
          •    3 cups Jasmine rice
          •    3 Cups Cold water
          •    2 Cups Coconut cream
          •    1 tsp Fresh ginger
          •    1 tbsp Desiccated coconut (Toasted)
          •    Pinch Sea salt
          •    5 Large beetroot
          •    15 Long red chili
          •    2 Cups Mirin
          •    3/4 Cup Light palm sugar
          •    3 Lemons, zest and juice
          •    3 Limes
          •    1 Coriander bunch
          •    1 Cinnamon stick
          •    1 tbsp fried shallots


      1. Pre heat oven to 170 degrees C
      2. Thai Marinade
        Combine all ingredients in a food processor or blender (excluding the lime leaves and process to a paste)
      3. Lightly crush the Kaffir lime leaves to release the essential oils and add to the paste and place into an airtight container and refrigerate
      4. Coconut Rice
        Combine rice with water, ginger and coconut cream in a large pot with the salt
      5. Bring to the boil, cover, reduce the heat to low for 10 minutes. Remove from the heat and leave covered for 15 minutes
      6. Beetroot and Chili Jam
        Combine the mirin, water, palm sugar, cinnamon stick, lemon juice and zest in a large pot and bring to the boil
      7. Peel beetroot, julienne and add to simmering pot with chilies. Bring back to the boil and reduce temperature. Continue to cook until it thickens, approximate cooking time 15 mins
      8. Remove cinnamon stick, cover and refrigerate
      9. Preparing the salmon
        Scale and wipe down the salmon (don't wash with water)
        Using a sharp knife cut 4 small slices into each side of the salmon, this will help the Thai marinade to penetrate the flesh
      10. On a large baking tray lay out the banana leaves or greaseproof paper to form a large mat, this should be large enough to wrap the salmon
      11. Pour the Thai marinade over the fish and gently rub into the flesh
      12. Firmly wrap the salmon and place into the preheated oven and bake for approximately 45 minutes. The cooking time will depend on the size of the salmon and the efficiency of your oven. For best results check 30 minutes into cooking. The flesh should be firm but not pulling apart
      13. Serve on a large wooden board with rice

      This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/thai-style-whole-huon-salmon/

      Mediterranean lamb burger

      Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Mediterranean Lamb Burger from the experts at Australian Lamb!

      Prep Time

          •    Prep time: 1 hour
          •    Cook time: 8 minutes
          •    Yield: Serves 4


          •    1 pound lean Australian ground lamb
          •    4 green onions, finely chopped
          •    1 tablespoons ground cumin
          •    1 teaspoon dried oregano
          •    2 tablespoons semi-dried tomatoes, chopped
          •    olive oil for brushing
          •    4 multigrain rolls, halved horizontally
          •    3 ounces baby rocket leaves
          •    ⅓ cup hummus
          •    2 tablespoons semi-dried tomatoes, thinly sliced
          •    1 tablespoon flat parsley leaves


      1. Place the ground lamb in a bowl and add the chopped green onion, cumin, oregano and chopped semi-dried tomatoes. Form into 4 patties and refrigerate 1 hour. Heat a barbecue or char grill pan. Brush the patties with oil and cook 3-4 minutes on each side or until cooked to your liking.
      2. While the burgers are cooking, lightly barbecue the rolls. Then top the bottom half of each roll with ¼ of the rocket leaves and a cooked burger. Spoon a tablespoon of hummus on top of the burger and scatter with ¼ of the thinly sliced semi-dried tomatoes and ¼ of the parsley leaves. Finish with the top half of the roll.

      This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/mediterranean-lamb-burger/