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    Recipes — BBQ grilled

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    Seafood Skewers with Grilled Lettuce and Blue Cheese Dressing

    This seafood skewers with grilled lettuce and blue cheese dressing recipe is brought to you by taste.com.au and Houghton Wine. Pair this dish with Houghton White Classic.

    Prep Time

        •    Prep time: 3 hours & 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    2 tbsps olive oil
        •    2/3 cup sour cream
        •    1/3 cup mayonnaise
        •    2 cloves garlic, crushed
        •    1 tbsp wholegrain mustard
        •    80g blue cheese, crumbled
        •    2 green onions, thinly sliced
        •    2 tsps worcestershire sauce
        •    16 large scallops without roe
        •    1 tbsp finely grated lemon rind
        •    2 tbsps finely chopped fresh dill
        •    1.5kg kipfler potatoes, scrubbed
        •    1 small iceberg lettuce, cut into thick wedges
        •    750g firm white fish fillets, cut into 3cm pieces
        •    16 uncooked medium king prawns, peeled, tails intact
        •    16 cleaned baby octopus, heads removed (if octopus is a little large, halve)


    1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Simmer, uncovered, for 10 minutes or until almost cooked. Drain. Halve lengthways.

    2. Place seafood in a large bowl. Add garlic, dill, onions, rind, mustard and oil. Toss gently to combine. Cover and refrigerate 3 hours or overnight. Thread seafood, alternating varieties, onto 16 metal or wooden skewers.

    3. Mash blue cheese with a fork in a small bowl. Stir in sour cream, mayonnaise, Worcestershire sauce and 2 tablespoons water until smooth. Cover and refrigerate until required.

    4. Preheat an oil-sprayed chargrill over medium-high heat. Cook potatoes and lettuce, turning, or until lettuce is just tender and potatoes are golden and crisp. Transfer to serving plates.

    5. Cook skewers on chargrill until seafood is just cooked and changed in colour. Serve with potatoes, lettuce and dressing.

    6. Pair this dish with Houghton White Classic.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/seafood-skewers-grilled-lettuce-blue-cheese-dressing/fefea12e-a39d-48b7-b6ec-6784d7063237

    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

    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/#

    Asian Style BBQ Prawn Racks

    This Aussie barbecue seafood classic gets an Asian spice up with the addition of sweet chili sauce, chill, and ginger.

    Prep Time

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


        •    12 shell-on green banana prawns
        •    3 tbsps sweet chilli sauce
        •    2 limes
        •    1 tbsp fish sauce
        •    1/2 a bunch of fresh coriander
        •    1 fresh red chilli
        •    2 cm piece of ginger
        •    1 clove of garlic


    1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.

    2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic, then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.

    3. When you’re ready, preheat the barbecue. Cook the racks on a hot barbecue for 3 to 4 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.

    4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/asian-style-bbq-prawn-racks/916794f6-1a6a-4429-b4ad-83eb2f5bc4c2

    Lamb Rump with Burrata and Marinated Romano Peppers

    This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes, plus 45 minutes marinating
        •    Yield: Serves 4


        •    4 lamb rumps, each weighing approx. 130g

    Marinated Romano Peppers:

        •    25g of fresh thyme
        •    25ml of sherry vinegar
        •    500g of romano pepper
        •    25ml of balsamic vinegar
        •    150ml of extra virgin olive oil
    25g of fresh rosemary, whole sprigs
        •    50g of garlic cloves, whole cloves lightly crushed in the skins

    To serve:

        •    240g of burrata, (4 balls approx. 60g each)
    1 bunch of Greek basil, leaves shredded
        •    extra virgin olive oil


    1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
    2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
    3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
    4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.

    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers