Delicious raspberry cheesecake served with fresh raspberries, blackberries, mint and chocolate syrup.

Over the years we have tried, tweaked, tasted and tested countless recipes and developed our own take on dishes. Here we hope to share, new recipes, old recipes, techniques and tips. Please feel free to take a look, you might just find a recipe you’d like to cook or even better, a recipe you’d like us to cook for you!

Get Barbecuing !

With summer in full swing, what better way to enjoy the warm weather then getting the barbecue out. Our top tip for a delicious barbecue is marinating. Whether you are cooking on a gas or a coal barbecue the single best way to impart flavour and seasoning is a decent marinade. Below you’ll find our most popular barbecue items and accompanying marinade:

Steak Marinade
No matter what cut of meat you choose this marinade adds an umami element and produces a dark and tasty steak. Anything from 12 to 24hrs is the optimum marinating time, any more has a curing effect and is not desirable

Makes enough marinade for 1kg of Meat

Soy Sauce 5 Tbsp
Garlic 2 Cloves Crushed
Vegetable Oil 3 Tbsp
Bay leaf 2 Crushed
Rosemary 3 Sprigs Crushed

Mix all the ingredients, pour over steak, marinate in the fridge turning at least once for up to 24hrs. Remove from fridge half an hour prior to cooking. Season meat and cooked to desired degree of doneness (keep an eye not to over season as the soy has a high sodium content)

Chicken Marinade

We generally use this marinade on skinless chicken fillets which we either butterfly or cube and skewer in order to allow for speed of cooking and optimum charring.

Makes enough marinade for 1kg of meat

Soy Sauce 5 Tbsp
Honey 1 Tbsp
Vegetable 1 Tbsp
Dijon mustard 1 Tbsp
Juice and rind of one lemon
Thyme 1 Dsp
Paprika 1 Tsp

As above mix all the ingredients, pour over chicken, marinate in the fridge turning at least once for up to 24hrs. This can be cooked straight from the fridge, and benefits from a light seasoning.

King Prawn Marinade

This marinade adds a delicious fragrant note to these prawns. Applying this marinade up to 2hrs in advance of cooking, we skewer the prawns and cook on the barbecue for around 3 minutes.

Vegetable Oil 3 Tbsp
Fish Sauce 1 Tbsp
Ginger 2 inch piece peeled
Garlic 6 cloves peeled
Lemongrass 2 Stalks, outer shell removed
Limes 2, rind and juice
Ground Cumin 1 tsp
Ground Coriander 1 tbsp

Put all the ingredients into a blender and pulse until a puree is formed. Massage into the prawns and leave in the fridge to infuse.

Pork Marinade

This marinade works well for, pork chops, pork ribs and sausages. Again, marinating for up to 24hrs in the fridge.

Makes enough marinade for 1kg of Meat
Vegetable Oil 2 Tbsp
Wholegrain Mustard 2 Tbsp
Cider Vinegar 1 Tbsp
Apple Juice 200mls
Sage 1 Tbsp Finely Shredded
Thyme 1 Tsp

Mix all the ingredients together, and pour over the meat.

Beef Burgers

Ok so this isn’t a marinade, but it is our recipe for delicious homemade beef burgers. We make our burgers 6oz in weight as we find this is a generous portion and easily handled on the barbecue. This recipe will make 6 burgers.

Prime mince meat 1kg
Medium Onion ½, finely diced
Egg 1
Fresh Thyme 1tsp
Mild Curry Pwdr 1tsp
Salt & Pepper

Finely dice the onion, cook in a frying pan over a medium heat to soften without colouring. Add the curry powder, thyme and seasoning to the onions and cook for another minute, stirring continuously. Lightly beat the egg and add to the mince along with the ingredients from the pan when cool. Using clean hands gently mix the ingredients to combine. Separate into six balls using your hands to shape, compress the balls with the palm of your hand until an inch in depth. Keep refrigerated until required at which point, oil, season and cook over a medium heat area of the barbecue, turning regularly.


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