Seafood Desserts

Have you ever baked a cake using your BBQ? I have, many times and the Ziegler and Brown Triple Grill makes it easy. I simply use the Multi Purpose Bake and Roast Pack and include the diffuser. The diffuser evenly distributes heat and softens the heat from the burner. I keep the temp at 150-170c and it's like baking in an indoor oven....only outdoors. I love it!

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!

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!

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.

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!

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

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.

From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’

My version of funnel cakes cooked outdoors using my Ziegler and Brown Triple Grill from Barbeques Galore are delicious! You can enjoy these for breakfast or dessert any time of the year. Think of pancakes but even better because they’re crispy and fluffy all at once. I first had funnel cakes at Disneyland in California and whilst I would love to be there a few times a year, sadly it’s just not a reality. I whip up a batch of these all year round and the whole family is happy!

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.

This fun, easy and inexpensive recipe has been a family Easter tradition for as long as I can remember. We make it on Easter Sunday and it's one that my son absolutely loves! It only takes around 15 minutes from prep to finish and can be eaten all year round!

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 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.

Have you ever grilled a melon? I love grilling the Desapo Melon which is also known as the Piel de Sapo in Spain. It’s a sweet and juicy melon that is now also grown in Australia and found in supermarkets and green grocers.

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.

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

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).

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.

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!

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