Gourmet grilling

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A Global Guide to the BBQ

These delicious recipes are guaranteed to delight your taste buds. It’s the perfect  excuse to fire up the barbecue!

Barbecued Satay Chicken Skewers


  • 1.5 lbs chicken thighs, sliced into strips
  • 1 lemongrass stem, outer layers removed and finely sliced
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp brown sugar
  • 2 tbsp peanut oil
  • 20 bamboo sticks, soaked for 10 minutes in water
  • Peanut sauce, to serve
  1. Finely slice lemongrass or grind to a paste in a mortar and pestle. Add spices, sugar and oil and mix well
  2. Coat chicken strips with marinade and place in bowl in fridge for at least four hours
  3. Thread chicken strips onto bamboo skewers
  4. Turn barbecue to medium-high heat. Place skewers on barbecue plate and cook for five minutes each side. Constantly turn the skewers while cooking and baste with extra peanut oil. Remove from heat when skewers are cooked through or charred to taste
    Top with peanut sauce and serve with a green salad or jasmine rice

The Best Beef Burgers


  • 3 lbs 95% lean ground beef
  • 2  large yellow or red onions, finely chopped
  • 2 cups bread crumbs*
  • 3 medium or 2 large eggs
  • 1 tbsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp mustard – preferably Dijon


  •  ½ tbsp     Pickapepper sauce
  • 1 tsp     Lea and Perrins Worcestershire sauce

*Store-bought breadcrumbs tend to be quite fine resulting in a denser burger. Make your own bread crumbs for a lighter patty.

1.     Mix all the ingredients together in a large bowl until well combined
2.     Divide mixture and shape into round, flat patties. Place in the fridge for 15 minutes
3.     Grill patties on the barbecue for five minutes each side or until cooked through
4.     Serve on hamburger buns topped with lettuce, tomato and the condiment of your choice

Spicy Cajun Rub
Rubs are the perfect way to add flavour to your meat.
Simply grind and mix your favourite herbs and spices to elevate your barbecue to a whole new level.

2 tbsp black peppercorns
4 tbsp paprika
4 tbsp cayenne pepper
4 tbsp dried oregano
4 tbsp onion flakes
4 cloves of garlic
Salt to taste

1.    Peel and crush the garlic cloves
2.    Grind the ingredients together
3.    Rub over your meat (any type of meat, such as seafood or chicken, will work)
4.    Grill on the barbecue

Maple and Butter Crusted Salmon

Buy only fresh fish that is firm and does not smell fishy. Use wild salmon, if you have access to it, instead of farm raised.


  • Fresh salmon fillet
  • 2 tbsp butter
  • 3-4 tbsp  real maple syrup
  • Dry rub for seafood (ideally Raging River Rub – purchase online)

1.    Rinse the fillet and pat dry
2.    Remove the skin with a sharp knife angled towards the skin
3.    To make flipping easier, and to maximise the surface area of the caramelized crust, cut fillet into three to six inch wide strips
4.    30 minutes before cooking, shake an even layer of rub onto the fish
5.    Combine maple syrup and butter. Gently heat until butter has melted, stir to mix
6.    Heat barbecue to 375°C and place fish over direct heat
7.    Cook on one side for eight to 12 minutes, depending on the thickness of the fillet
8.    Carefully flip the fillet once a crust has been formed
9.    After six to eight minutes brush the melted mixture of butter and pure maple syrup onto the fish
10.   Leave for two minutes then carefully flip and coat the other side. The flesh becomes opaque when cooked – uncooked fish looks translucent
11.   Just before removing the fish, coat once more with the butter and maple syrup mix