Perfect for pulled beef, oyster blade has a gelatinous streak that produces a rich, sweet flavour. Pulled beef can be used in a variety of ways… tacos, pies, stir-frys, pizzas, rolls and sandwiches.

Pulled pork makes a regular appearance at our dinner table and as a result there are plenty of opportunities to change things up and experiment. Pork shoulder is the most popular cut for pulled pork and rightly so. However this time I decided to give pork collar a try.

Thai chilli jam beef burgers with Swiss cheese, buttermilk fried onion rings, avocado mayo, some healthy stuff all on a brioche bun.

Smoked honey mint choc chip ice cream by Serious Eats. An amazing blend of flavous beginning with the smokiness followed by the honey and mint finishing with that creamy ice cream taste.

Barbecued lamb loin cooked hot and fast for that crispy, crunchy crackling. Dry the skin out in the fridge for six hours with salt then coat in oil before blasting at warp 10.

For steaks 1 inch or greater in thickness the reverse sear technque will produce the best results. The reverse sear ensures an even cook from edge to edge whilst still producing a flavour packed charred crust.

Barbecued whole chicken butterflied, dry brined and cooked over indrect heat to produce the juiciest and most flavoursome result.

Beef burger with a beetroot relish, cheese, onion, pickles and mayo all on a brioche bun. A great combination of sweet and savoury flavours.

We’ve used pulled pork in a variety of ways – burgers, pies, pizzas, stir fry, toasted sandwiches, the list goes on. One of our favourites are pulled pork burgers.

Thermomix directions for a healthy, tasty, quick and easy lemon cheesecake slice by Wholefood Simply.

Macadamia nuts, peanut butter, coconut, maple syrup and dark chocolate… all sounds tasty to us! Rolled into protein packed chocolate peanut butter balls.

Barbecue pork belly with crispy crunchy crackling. Score the skin, rub with salt and allow to dry out in the fridge for 24 hours before hitting with high heat.

A sweet, spicy and tangy apple bourbon barbecue sauce. Great alongside those smoked meats and, well, any barbecue food for that matter.

Beef short rib has become a favourite of mine in the world of barbecue. Dry brined, seasoned with a simple rub and cooked low and slow for about 7 hours it runs a close second to brisket for me.

Most breakfasts for Marina and I consist of a smoothie and a coffee. It took us a while but eventually we saw the light and decided to combine the two and make an espresso smoothie.

A traditional Aussie burger with bacon, cheese, egg, lettuce, tomato, onion, beetroot, BBQ sauce and a beef patty seasoned with a Vegemite dust.

Extra gooey chocolate brownies baked in the barbecue with a hint of pecan smoke and topped with a decadent hazelnut ganache.

A chocolate peppermint slice with a date nut base, an almond butter and mint middle with a chocolate topping. Directions for Thermomix and food processor.

Thou shall never buy bacon from the store again. We were blown away with how much better this homemade bacon tasted compared to the store bought variety. The stronger, fresher flavour and the fact you can cut it as thick or thin as you like puts it miles ahead.

Smoothies are a breakfast staple for Marina and I. This one is a chocolate, peanut butter, banana and protein smoothie. I think it might be a new favourite for me.