SEASON EIGHT RECIPES
Below are the recipes from our current season, so you can recreate them at home.
Episode 1: Curried Sausages with Cheesy Breads
Curried sausages, what a classic, what a throwback!
Episode 2: Rum Glazed Steak and Mushrooms
This is “next level” with a sticky, umami, delicious rum glaze!
Episode 3: Creamy Pork & Mushrooms
Low effort, high value and super tasty.
Episode 4: Choc Hazelnut Self-Saucing Pudding
There’s no need to miss out on dessert when you can bake on the BBQ!
Episode 5: Mud crab, Mushroom & Barramundi Potstickers w/ Chunky Dumpling Dip
Who doesn't love a dumpling?!
SEASON SEVEN RECIPES
Below are the recipes from our seventh season, so you can recreate them at home.
Episode 1: Blueberry Buckle with Blueberry Glaze
Super simple and adaptable buckle recipe, a winner for a long breakfast or an afternoon tea.
Episode 2: Boozy Floozy Tiramisuzy
A recipe Reece Hignell shows us from his latest book, Cakeboi!
BBQ SPECIAL TWO
Below are the recipes from our second BBQ Special, so you can recreate them at home.
Episode 1: Peruvian-Style Charcoal Chicken with Green Sauce
An easy flavour-packed butterflied chicken recipe to serve a crowd.
Episode 1: Sumac Salmon Flatbreads w/ Charred Spring Onion Mayonnaise
The zesty Sumac Salmon tastes so delicious.
Episode 1: Rotisserie Mushroom with Cauliflower Tabbouleh
The most show-stopping mushroom celebration ever!
Episode 2: Portuguese Chicken Burger
My favourite kind of chicken burger!
Episode 2: Tomato + Parmesan Tarte Tatin
So beautiful it looks like a dessert!
Episode 2: Mushroom Stuffed Salmon with Herby Caper Sauce
Incredibly delicious and a great seafood option for a Sunday roast for the family!
Episode 3: Blood Orange & Honey Glazed Salmon
Super impressive, yet super simple, centrepiece dish!
Episode 3: Hot Pork Roll with Celery & Apple Slaw
No cooking required!
Episode 3: Mushroom, Ricotta & Truffle Pizza
I love a white-based pizza and this one is a cracker!
Episode 4: Grilled Romesco King Prawns
This Romesco sauce is incredible!
Episode 4: Hot Smoked Mullet with Lemon & Caper Potato Salad
Rich, oily, nutty and pairs well with this herby, citrus potato salad.
BBQ SPECIAL
Below are the recipes from our BBQ Special, so you can recreate them at home.
Episode 1: Lemon Butter Salmon w/ Pistachio + Preserved Lemon Salsa
A classic grilled salmon, with buttery, delicate flavours.
Episode 1: Paprika Chicken Shish Kebabs
Quality chicken, a delicious marinade, and cooking over charcoal: what could be better?
Episode 1: Beef Steaks w/ Curry Leaves + Grilled Onion Kale Salad
An elevated steak and veggies for mid-week dinner!
Episode 2: Golden Pepper Drumsticks w/ Charred Cos Blue Cheese Salad
Spicy chicken perfection, with a delicious rich blue cheese sauce!
Episode 2: Wood Roasted Salmon with Raw Radish and Asparagus Salad
A vibrant, fresh salad, and a perfect accompaniment for any BBQ!
Episode 2: Loaded Lamb Gyros with Grilled Garlic Tzatziki
A quick-cooking cut of lamb with simple sides, made so delicious by grilling the garlic for the tzatziki.
Episode 3: Cheats XO Beef with Burnt Eggplant
This XO sauce will blow your mind.
Episode 3: Lamb Cutlets with Tomato Butter
A great recipe to make use of the abundant and beautiful Summer tomatoes.
Episode 3: Peach-Glazed Pork Rack with Celery Lentil Salad
Get your friends and family around for this pork on the spit!
Episode 4: Chipotle Salmon Side w/ Charred Corn + Avocado Salsa
A beautifully tender salmon side with a vibrant, zest salsa on top, perfect for a table centrepiece.
Episode 4: Sticky Honey Pork Belly Buns
A fool-proof BBQ method to create tender delicious pork belly rashers every time!
Episode: 4 Grilled Saffron Chicken w/ Marinated olives and Pistachios + Lime Tomato Salad
A new take on the classic BBQ’d chook.
SEASON SIX RECIPES
Below are the recipes from our sixth season, so you can recreate them at home.
Episode 1: The Aussie Cassoulet
This is my Aussie version of the classic casserole from the south of France, the cassoulet.
Episode 2: Slow Cooked Beef Shank with Truffled Butter Polenta
The beef shank, a real heroic, triumphant cut of meat, and one that will be turning heads when it hits the dinner table!
Episode 3: Eye Fillet w/ Creamy Spinach & Sorell "Salad"
These grass fed eye fillets are dressed to impress, and impress they do!
Episode 4: Herbed Chicken Marylands w/ Grilled Winter Veg
Mediterranean style chicken Marylands with a game-changing twist.
Episode 5: Mussels, Potato with Pork Hock en Papillote
“En papillote” or “in paper” is such a good was to seal in all the flavour and really capture the essence of a dish.
Episode 6: Apple Juice Turmeric Pork Cutlet w/ Apple + Witlof Salad
This dish brings the punch, it brings the sweetness and a little bit of heat.
Episode 7: BBQ Mud Cake w/ Deep Choc Buttercream
Cake on the BBQ? Why not!
Episode 8: Pan Seared Barramundi with Vanilla & Chive Butter
It may sound a little strange, but using vanilla in a savoury dish like this works really well!
Episode 9: Grilled chicken with charred pineapple hot sauce + sweet potato rounds
A hot sauce perfect for the grilled chicken in this dish but also great on any of your tacos, or with your scrambled eggs in the morning!
Episode 10: Mixed Grill & Salad
Packed with Lebanese-inspired flavours, this mixed grill is perfect when you have lots of mouths to feed!
SEASON FIVE RECIPES
Below are all the recipes from our fifth season so that you can recreate them at home.
Episode 1:
Steak with Tomato and Fig Salad
A classic steak recipe with a salad featuring beautiful summer-fruits!
Episode 2: Wagyu & Prawn Bun Thit Nuong
The ultimate fresh, tasty and hands on, surf and turf.
Episode 3: Lamb Kofta w/ Cumin, Fennel & Aleppo Pepper
This simple meal is a mid-week winner and one the whole family will love!
Episode 4: Spicy Hot Saltbush Pork Skewers
Hot, spicy, and packed full of flavour. Perfect to rip into with an ice-cold beer!
Episode 5: Butterflied Garlic Herby Chicken with Olive Sauce
Butterflied chicken is such a quick and easy way to cook a whole chook for the family - plus it’s easier to pack a heap of flavour into the bird!
Episode 6: Mushroom & Bug Fried Rice
Fried rice is my thing. And this dish is about letting two incredible ingredients sing together - fresh local QLD bugs, and beautiful mushrooms.
Episode 7: Prawn & Corn Noodle Salad
Simple, incredibly fresh and summery noodle salad.
Episode 8: Mackerel & Bacon Fishcakes w/ Macadamia Slaw
These are quick, easy and no fuss - plus they really fill you up!
Episode 9: Mandarin & Chili Marinated T Bone w/ Kohlrabi, Kale + Grape Salad
This one will get your T-bone kicking!
Episode 10: Argentinian Grilled Beef Short Ribs
This is a hands-on affair and one that will keep you wanting to make this dish again and again.
SEASON FOUR RECIPES
Below are all the recipes from our fourth season so that you can recreate them at home.
Episode 1:
Two Ingredient Flatbreads, with grilled prawns and carrot, mandarin and Warrigal green salad
Bondi Chef Guy Turland brings us this simple, must-try dish!
Episode 2: BBQ Pulled Mushroom Stacked Burgers
This recipe is a cracker and one that ANYONE (vegan or non-vegan) will absolutely love.
Episode 3: Lemongrass Pork Roll
Spicy, filling and packed with crunch and flavour!
Episode 4: Pork & Prawn Wonton Noodle Soup
Brought to us by the one-and-only Reynold Poernomo!
Episode 5: Smokey Hot Wings
A BBQ classic and a secret (not so secret) recipe of mine!
Episode 6: Ensaladang Talong (Eggplant Salad) + Sawsawan
Some fantastic Filipino food brought to us by Luisa Brimble.
Episode 7: Saltbush + Mountain Pepper Cuttlefish
This is my take on the classic salt and pepper squid but utilising incredible local and Indigenous produce to make it a little special.
Episode 8: Green Chorizo Sausage Potato Hash
The humble sausage can be much more than a snag on a roll or bangers and mash! This is my little play with Chrissy Flanagan’s amazing “Green Chorizo” sausages, but you can use your favourite sausage from your local butcher.
Episode 9: Sumac Lamb Cutlets with Chopped Radish Tomato Salad
Lamb on the BBQ, there is nothing better, throw some tasty spices into the mix and you have a BBQ dish people are not going to forget in a hurry!
Episode 10: Jerk Chicken with Grilled Corn Ribs
All the spices really come together to get the tastebuds dancing and singing out for more in this classic dish!
SEASON THREE RECIPES
Below are all the recipes from our third season so that you can recreate them at home.
Episode 1:
Grilled Pork Chop, Salsa Verde and Macadamia Brussel Salad
Find a couple of mates and a good spot to cook and give this tasty BBQ recipe a try. So good!
Episode 2: Australian Native Tartare
A dish that showcases some of the incredible native ingredients we have here in Australia.
Episode 3: Grilled Sardines w/ Peperonata
A dish to enjoy on a hot summer’s day, or even rugged up by the fire as a storm rolls in off the Southern Ocean.
Episode 4: Fig and Honey Frangipane
Removing the pasty element of this frangipane makes the dish super easy to bang together and even better to serve, just scoop it out onto a plate, top with creme fraiche and fig jam!
Episode 5: Braised Kale w/ Handmade Cavatelli
A beautiful handmade pasta dish brought to us by the amazing Laura Sharrad. You have to try this one!
Episode 6: Sticky Tamarind Bugs
The sauce in this one is so so delicious and moorish you will want to cook everything in it, and you probably could!
Episode 7: Crispy Skin Chicken Thigh w/ Ginger Shallot Sauce
Only a few simple ingredients but the flavour punch you get is amazing and works so well with the crispy skin chicken, and for me it was a great way to showcase the beautiful fresh local ginger.
Episode 8: Mud Crab Stuffed Coral Trout
An absolute treat from the amazing Chef Kev Collins, the best of the best Aussie seafood all in one dish!
Episode 9: Vegan Grilled Sweet Potato Salad
This dish is all about the spice, the crunch, the textures, the freshness and of course the sweetness that comes from the grilled sweet potato!
Episode 10: Lamb Tacos w/ IPA Avo Hot Sauce
A perfect recipe to share with friends over a couple of ice cold Modus IPA’s!
SEASON TWO RECIPES
Below are all the recipes from our second season so that you can recreate them at home.
Episode 1:
Garlic & Red Wine Braised Beef Cheek with Roast Pumpkin
Awesome winter warmer to keep you well-fed during the chilly season!
Episode 2: Smoky Sausage
Flatbread Pizza Topper
A take on the classic BBQ meat-lovers style pizza - simpler, fresher and a whole lot tastier!
Episode 2: Fresh Margherita
Flatbread Pizza Topper
Think the classic Margherita pizza, but imagine it with all fresh ingredients - perfectly ripe tomatoes, bouncy buffalo mozzarella and a generous scattering of basil, that is what this pizza topper is all about!
Episode 3:
Grilled Mullet with Sichuan, Sweet & Sour Eggplant & Asian Herbs
This is a dish that really packs a punch! A beautiful whole baked mullet, served with an amazing flavour bomb eggplant sauce.
Episode 4:
Mushroom and Goats Cheese Quiche
This dish is a bit of a classic pairing and a serious favourite of mine. The chunky mushrooms add some nice texture and really sing with the goats cheese combination! A mid-week banger using simple ingredients which you can easily add to or change depending on your veggies of choice!
Episode 5:
Lamb Rendang
This is ballsy, this is rich, this is a punch in your face full of flavour and I love it. Definitely worth the time and effort (plus hunting down some of those special ingredients). Your kitchen will be filled with the most magical aromas, the whole street will be salivating.
Episode 5: Sour Cherry Brownie
Brownies are my all time favourite baked good! I just love them, and the addition of the nice tart cherries works really well with the luxurious chocolate and the chewy cherry adds a nice textural element to the gooey brownie.
Episode 6:
Chocolate-Orange Rice Pudding
If you can finish a whole bowl of this, you are doing really really well! Super rich, super decadent, warming and filling. The choc orange is a classic flavour combination that will take your classic rice pudding to a whole new level.
Episode 7: Salt-Baked Mud Crab, Tarragon Mayo, Avocado
This recipe is all about showcasing the best of the produce, keeping it simple and limiting the need for any fuss!
Episode 8: Deep Fried Oyster Tacos
A wonderful spin on your classic fish taco! Crispy, crunchy and oh so good!
Episode 9:
Dak-Bulgogi (Korean Fire Grilled Chicken)
This flavour-packed Korean recipe needs to find a place on your BBQ this summer … and every summer!
Episode 10:
Fennel and Tomato Seafood Stew
This recipe lets the seafood sing and is completely interchangeable with what you find locally in your area or the seafood you love- mix and match, it is up to you and where you live!
SEASON ONE RECIPES
Below are all the recipes from the first season so that you can recreate them at home.
Episode 1: Breakfast Tacos
Hayden’s favourite super-fast breakfast solution!
Episode 1: Daiki’s Chicken Yakitori
Juicy chicken slathered in homemade teriyaki sauce, honey and charcoal! This recipe has to be hitting the barbecue menu this summer.
Episode 1: Japanese-style Salad
Serve this fresh, vibrant side salad up with Daiki's Chicken Yakitori on a summer afternoon.
Episode 2:
Chicken schnitzel with preserved lemon mayo
Really quick and easy to make for the whole family - the salad and preserved lemon mayonnaise adds a real freshness to the dish.
Episode 2: Orange-glazed Beer Can Chicken
The orange and beer glaze in this recipe gives the chicken a super tasty, sticky golden skin that people will be fighting over.
Episode 2:
Grilled Sweet Corn with Parmesan & Chipotle Mayo
The perfect barbecue side, this cheesy sweet corn recipe is full of bright flavour and really simple to pull off.
Episode 3: Pecan Pie
Great for a festive occasions like Christmas or Thanksgiving (if you celebrate it), this comforting American classic will make the house smell amazing.
Episode 4: BBQ Lamb Loin Chops with Fennel Tabbouleh
Ready in 15 minutes, these barbecued lamb chops come with a side of fresh Middle Eastern-style fennel tabbouleh. Perfect for summer.
Episode 4: Slow Cooked Lamb Shoulder
For melt-in-the-mouth meat, try this lamb shoulder recipe with garlic and red wine, inspired by Matt Moran's version from his restaurant Chiswick.
Episode 4: Hayden’s Sticky Carrots
These sweet sticky carrots are just the thing to accompany any roast dinner. Cook them on the barbecue, do them in the oven or on the stove top - no matter how you make them, they are amazing!
Episode 4: B
road Bean, Pea, Snow Pea and Mint Salad
This fresh spring salad is super simple and will add a pop of colour to any table - we love it as a barbecue side.
Episode 5: Fire-Grilled Oysters
Simple, earthy and warming, the best way to cook oysters fresh from the sea is over the coals.
Episode 5: John the Baker’s Wood-Fired Focaccia
A simplified riff on John the Baker’s amazing focaccia. There's no amazing sourdough starter and wood-fired oven, but this at-home recipe will still give you an amazing result.
Episode 5: Crayfish with Tasmanian Pepper Berry Butter
Take your cooking up a notch with local Tasmanian ingredients like native pepper berries and crayfish. This recipe celebrates Tassie fishermen and their incredible local produce.
Episode 6: W
ood-Fired Marron Roll
The Western Australian version of the prawn and avocado roll, this delightful summer meal reminds us of family holidays by the beach.
Episode 6: S
piced Lamb Rump Steaks with Cucumber and Almond Salad
Serve up perfectly cooked lamb rump with this fresh cucumber and almond salad on a summer's day and you've got yourself a winning barbecue combination.
Episode 6: B
arbecue Rhubarb Crumble
Rhubarb crumble in the barbecue? All you need is a barbecue with a lid and a heavy cast iron pan. Works perfectly in the oven, too.
Episode 7: Ultimate Surf and Turf
If you can't get your hands on abalone, swap it for green prawns. This new-age surf and turf is great either way.
Episode 8:
Mediterranean butterflied leg of lamb
Butterflied leg of lamb is super easy and quick to cook on the barbecue. Paired with a bright wedge salad and creamy dressing for extra points.
Episode 9: P
aperbark-Smoked Barramundi
Cooking with indigenous students at Karen Sheldon Training in Darwin, Hayden learned the traditional way to cook barramundi - by smoking it in native paperbark.
Episode 9: C
oconut Chicken Laksa
Inspired by his time in Darwin at the annual laksa festival, here's Hayden's thick, creamy and super spicy bowl of coconut-chicken laksa.
Episode 10: One-Pan Baked Eggs
Start your day off on the right foot with this hearty one-pot breakfast: it's loaded with sausage, eggs, baked beans and more.
Episode 10: Charred Broccolini with Goat’s Cheese Sauce
A moorish side salad you just won’t want to stop eating, this broccolini is crisp and crunchy with a nice zing from the yoghurt sauce.
Episode 10: Chermoula Barbecued Chicken
For an extra hit of flavour, barbecue your chicken breast in chermoula: a North African spice blend comprising cumin, paprika, onion, turmeric, cayenne, garlic, parsley, salt, pepper, coriander leaves.