We love beer can chicken, and we’ve created a recipe for cider can chicken for a real BBQ centrepiece this summer. Cooking the chicken over a can keeps the meat moist while basting in a cider chimichurri.
We love this salmon recipe with fragrant Vietnamese spices including lemongrass, coriander, mint and basil. Wrapping the salmon in damp newspaper makes the fish steam in its own juices.
We have marinated butterflied goat leg in yogurt and Indian spices to create an impressive BBQ centre piece. With a long marinade and a quick cook, this BBQ recipe is ideal for summer entertaining.
This BBQ steak recipe is a real crowd pleaser. We have created a togarashi spice mix to give the steak Japanese flavours of sesame, nori seaweed and zesty dried mandarin, and basted the steak in miso and rice wine vinegar.
olive magazine podcast ep65
Janine and Adam gives us their top tips from the test kitchen for injecting some Vietnamese flavour into your next barbecue.