Gluten free brownies packed with white chocolate, pecans, dates and maple syrup.

smoked ice cream packed with cinnamon, nutmeg, cayenne and dark chocolate.

Super simple to make mug cake filled with peanut butter and homemade strawberry jam.

Super quick and ridiculously easy mug cake filled with Nutella, maple syrup and coconut.

The Cuban sandwich is packed full of smoked pulled pork, ham, mustard, pickles and lots of cheese all aboard white bread.

Thermomix conversion for these tasty gluten free, clean eating lemon coocnut cookies by Making Thyme for Health.

Sweet, saucy and tender cubes of pork belly. Smoked and then boated in a rich mix of BBQ sauce, butter and honey. Wickedly decadent!

Stuffed spuds packed with a cheesey mash and topped with smoked pulled pork, spring onions, chives, sour cream and chilli jam.

A gluten and refined sugar free shortbread base, sliced green apples and sour cream topped with cinnamon and sugar.

spicy and creamy chicken livers served with lemon and crusty white bread

Choc chip cookies packed with tahini, maple syrup, almond flour and a kick of orange. Food processor and Thermomix directions available.

Hot and fast chicken wings doused in hot sauce, butter and honey.

The Cuban sandwich meets the infamous Reuben packed with pulled pork, pastrami, cheese, pickles, mustard, sauerkraut and a Russian style sauce.

Pulled pork is a family favourite and a great excuse to get the smoker out. The cook begins early morning and takes all day but once it’s in the smoker it’s just a matter of monitoring the temperature inside the smoker and of course the temperature of the meat.

A sweet, spicy, tangy BBQ sauce. Inspired by Serious Eats.

Beef short ribs cured, rubbed and smoked to make delicious pastrami. You can eat it straight off the bone or slice it up to make a traditional Reuben sandwich.

Lightly smoked ice cream with spices, mixed peel, currants and caramel

Seasoned and rolled pork belly with golden crunchy crackling. Perfect over charcoal and even better spiked on a rotisserie.

Our go to barbecue sauce with some added spices, chillies in adobo and dark chocolate

Oyster blade is our preferred cut for pulled beef. As it turns out it also works well when cured, smoked and turned into pastrami.