Journey Around the World is designed to take your taste buds on a world tour using charcoal, smoke and fire. This course is designed to take the fundamentals of BBQ and cooking using solid fuel and get hands on with new recipes from all corners of the globe. An example of what you might cook on this class can be found below:
Peri Peri Chicken
Butterfly chicken marinaded in bright citrus and deep spice flavours roasted over charcoal, finished with a charred lime and tomato salsa.
Lamb Souvlaki
Skewered lamb leg infused with rosemary and lemon, grilled direct over fire. The unmistakable flavour of Greece brought to your backyard with freshly made hummus and tzatziki.
Char Siu Pork Belly Burnt Ends
The king of BBQ with an Asian twist. Pork belly smoked low and slow over cherry wood with a char siu rub, finished with a teriyaki glaze and topped with spring onions and sesame seeds.
Tagliata di Manzo
Flame grilled sirloin steak, direct over fire and finished with Maldon sea salt. Served over a bed of rocket, fresh parmesan shavings and a balsamic glaze. A Tuscan delight.
S’mores & Ginger Crumb
The American desert that claimed outdoor cooking for its own. Grilled marshmallow, sandwiched between sweet biscuits with a ginger crumb.
Journey Around the World is designed to take your taste buds on a world tour using charcoal, smoke and fire. This course is designed to take the fundamentals of BBQ and cooking using solid fuel and get hands on with new recipes from all corners of the globe. An example of what you might cook on this class can be found below:
Peri Peri Chicken
Butterfly chicken marinaded in bright citrus and deep spice flavours roasted over charcoal, finished with a charred lime and tomato salsa.
Lamb Souvlaki
Skewered lamb leg infused with rosemary and lemon, grilled direct over fire. The unmistakable flavour of Greece brought to your backyard with freshly made hummus and tzatziki.
Char Siu Pork Belly Burnt Ends
The king of BBQ with an Asian twist. Pork belly smoked low and slow over cherry wood with a char siu rub, finished with a teriyaki glaze and topped with spring onions and sesame seeds.
Tagliata di Manzo
Flame grilled sirloin steak, direct over fire and finished with Maldon sea salt. Served over a bed of rocket, fresh parmesan shavings and a balsamic glaze. A Tuscan delight.
S’mores & Ginger Crumb
The American desert that claimed outdoor cooking for its own. Grilled marshmallow, sandwiched between sweet biscuits with a ginger crumb.