Serves: 4

Time to prep: 1 hour

Ingredients:

1kg cross-cut beef short rib slices (ask the team for availability)

½ medium onion, roughly chopped  

½ nashi pear

2 garlic cloves

1inch piece ginger, peeled roughly cut

140ml soy sauce

120ml water

25g dark brown sugar

2 tbs mirin

1 tsp freshly cracked black pepper

2 tbs sesame oil

1 tbs chives

1 tbs toasted sesame seeds.

Method:

In a blender, combine the onion, nashi pear, garlic, ginger, soy sauce, water, dark brown sugar, mirin, black pepper, and sesame oil. Blend until smooth.

Place the beef short rib slices in a large resealable bag or container. Pour the marinade over the meat, ensuring all slices are well coated. Seal and refrigerate for at least 4 hours, preferably overnight.

Heat your grill to medium-high.

Remove the ribs from the marinade, allowing excess to drip off. Place on the hot grill and cook for 2-3 minutes per side until nicely charred and cooked through.

Serve: transfer to a serving plate, garnish with chives and toasted sesame seeds. enjoy with sticky rice, green salad, and pickles.

Here is a recipe to make your own marinated chicken skewers. Perfect for kids!

Serves 1

Time to prep: 45 mins

Ingredients:

1 chicken breast, skin removed and sliced, breast sliced

1 tbsp hone

2 tbsp hoisin sauce

2 tbsp light soy sauce

1 tsp chinese five spice powder

1 tbsp oil

2g red food colouring (optional)

Method:

In a bowl, mix honey, hoisin sauce, soy sauce, five spice powder, oil, and red food colouring (if using).

Add sliced chicken breast, ensuring all pieces are well-coated.

Cover and marinate for at least 30 minutes.

Preheat the bbq to medium-high heat.

Arrange the chicken on the skewer by placing one slice of chicken and slice of skin

Place skewer on the grill

Cook for 4-6 minutes per side or until fully cooked and slightly charred.

Remove from the grill, rest for a few minutes, then serve hot.

"This recipe makes two servings of salad in the same time it takes to rest a big steak. It’s a great way to save money and reduce food waste, and it only requires one bowl for washing. perfect for summer!"

Serves: 2

Time to prep: 10 minutes

Ingredients:

1 bunch asparagus, hard woody ends removed

1 tbsn olive oil

pinch salt

few grinds of black pepper 

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar 

Method: 

Using the dyeing heat of the bbq to raise temperature to a medium-high heat. 

Toss the asparagus with olive oil, salt, and pepper.

Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.

In a large mixing bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, Worcestershire sauce, and balsamic vinegar.

Add the baby gems to the dressing and stir until leaves are coated.

Arrange dressed leaves onto a serving plate or bowl.

Place the grilled asparagus on the salad and finish fresh shavings of parmesan cheese and olive oil and serve with your grilled protein.