• BBQ Barramundi Fish Wings with Ranch Dipping Sauce

    I used to throw away fish wings until I noticed how meaty they are, especially a Barramundi or similar fish such as Kingfish, Grouper, Sea Bass and Cod. Years ago I'd only use the wings in stock for soup and curry if I wasn’t throwing them away. After speaking to a fishmonger who said they're the best part of the fish, I decided to give them a go on the BBQ. I discovered they're actually quite meaty, tender, tasty and juicy! I think they could possibly be a pescatarian's equivalent of a chicken wing or thigh.

    I've created a quick fish rub and a ranch dipping sauce that complements the BBQ fish wings perfectly. I season the wings and make the dipping sauce, then refrigerate them a day before I’m cooking which saves time. These make a great starter when guests are over and cooking them indirectly, using charcoal provides a delicious finger licking foodie experience. My BBQ Barramundi fish wings can be served to guests in under 20 minutes and you’ll want to cook them over and over. Give them a try!

  • BBQ Whole Fish

    Grilling fish isn’t hard as long as you coat the skin with olive oil and cook on a preheated seasoned BBQ. This recipe can be used for charcoal, gas and pellet cooking and even in an oven indoors. I haven’t used foil but you can until you‘re brave enough to cook directly on the grill grate. This is a simple and delicious recipe the whole family will love. I’ve used Murray River Salt because it’s not over powering. It compliments seafood perfectly. Enjoy!

  • Chargrilled Baby Octopus

    I've been grilling baby octopus since I was a teenager. I remember my mother braising them with wine. The whole house sure did smell amazing. I liked them that way but loved the chargrilled flavour that only a BBQ can provide even more.

  • Cooking Fish on the BBQ

    There's nothing quite like fresh fish cooked whole on the BBQ. The only challenge one has is being able to clean and scale the fish or you can simply do as I and find a good fishmonger! Some supermarkets will even do it for you!

  • Creamy Fraser Isle Spanner Crab Cakes

    My favourite Australian crab is definitely the Fraser Isle Spanner crab. It's sweet and succulent when cooked, perfect for these crab cakes.

  • Creamy Mussels with Pinot Gris Wine

    I recently partnered with Little Giant Wines to create some delicious recipes and pairings. Not only do they make superb wine with the cutest wombat labels but they're platinum sponsors of Wires Wildlife Rescue. Wires is a charity that has been rescuing and caring for Aussie wildlife for 35 years. It's a charity close to my heart.

  • Grilled Cuttlefish

    Cuttlefish are similar to squid, calamari and baby octopus whereby they need to be grilled hot and fast over direct heat. They only need to be grilled for around 2- 3 minutes which makes them the quickest entrée or main meal you can enjoy any time of the year. When I compare them to other seafood, I'd say they taste a bit like squid and octopus but with a sweeter, stronger flavour.

  • Grilled Garlic Butter Oysters

    Seafood and butter is truly a match made in heaven! These take minutes to prepare and serve! They're delicious! A restaurant quality meal you can enjoy at home. Warning....they're addictive and make an amazing starter before a big juicy steak meal!

  • Grilled Lobster Tails

    Grilled Lobster Tails would have to be the easiest seafood to cook on a BBQ. They only take between 10 - 15 minutes a side to cook on a medium, direct grilling BBQ set up, depending on their size. They make an extravagant surf and turf meal served with a tender juicy steak. Or can be eaten on their own with delicious sides, in a salad or in a bread roll! In this blog post, I share my lobster tail preparation method, some tips and a superb marinade recipe you can use.

  • Grilled Octopus

    Every time I post grilled octopus on one of my social media pages, I always get asked if I boil it. My answer? No. Why? Well, I think it tastes better when it isn't boiled prior to hitting the grill. Pre-boiling will not guarantee a tender and tasty grilled octopus. It'll guarantee a tasteless one. I know there will be lots of people (who boil) that may not agree but I think it's time they tried grilling it my way. Then decide.

  • Grilled Prawn Bao Buns

    My Grilled Prawn Bao Buns are quick and easy to make. They can be served as a quick snack or a fancy starter.

  • Grilled Prawns with Salsa Verde

    This is an easy dish I prepare that impresses guests every single time. The Salsa Verde can be made days ahead (it lasts in the fridge for a week) and the prawns take 3-4 minutes a side to cook on a hot 'direct heat' grill (gas, charcoal, electric or pellet).

  • Grilled Sea Scallops with Salsa Verde

    Grilling scallops in their shell on the BBQ is a perfect starter or main that's quick to prepare and grill. They take around 1-2 mins over direct heat and are quite impressive when guests are over. Just be sure to work fast and be ready to serve them immediately! I love them topped simply with lemon juice and a splash of Extra Virgin Olive oil, a delicious creamy mornay sauce or with this delicious Salsa Verde sauce I've created.

  • How To Grill Fish Like A Boss!

    With a few of my simple tips, you too can cook delicious fish that doesn't stick to the grill or fall apart - yes, like a boss or a pro or just an awesome home cook! When you're new to grilling fish it can be daunting and I get hundreds of people on Instagram and Facebook messaging me with questions and concerns around this very topic. You can apply my tips using any grill (I'm not a grill snob, I cook over fire on everything) and create beautiful meals!

  • How To Grill Whole Prawns

    Prawns should always be grilled hot and fast because they cook quickly. Here are some of my tips...

  • How to know your Whole fish is FRESH!

    Remember these 3 points when buying whole fish!

  • How To Shuck A Scallop

    I am not a fishmonger or an expert scallop shucker but when I buy fresh scallops closed and in the shell, I do the following and it gets me by:-

  • Mussels in Wine And Tomato Sauce

    I love cooking fresh Australian mussels over fire and serving them as a starter. They can be cooked over charcoal, on a gas BBQ or on the stovetop indoors. When I'm cooking them over charcoal, I prepare my BBQ for indirect cooking (charcoal is lit and placed on one side of the BBQ).

  • Oysters for Valentine's Day! XO

    Oysters can be cooked over charcoal, on a gas BBQ or even using your indoor grill in the oven. They only take 2-3 minutes to cook and will wow your guests at your next family event. Valentine's Day is also a perfect time to enjoy oysters.....especially my Oysters Kilpatrick.

  • Oysters Kilpatrick Cooked Over Fire

    It's true that nothing beats a freshly shucked oyster but cooking them over fire adds another delicious element. Oysters can be cooked over charcoal or on a gas BBQ and even in your indoor oven grill. They only take 2-3 minutes to cook and will wow your guests at your next family event. With Christmas just around the corner, I suggest serving them on pink salt like I have below.

Page 1 of 2