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

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.

This raw broccoli and bacon salad is the perfect addition to any BBQ with it’s crunchy texture and tangy dressing.

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

Sunrise smoothie with a raspberry base and a mango topping. A delicious way to start the day.

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.

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.

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.

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.

Char Sui Pulled Pork cooked low and slow. Great served with an Asian style coleslaw or in burgers with slaw and mayo.

I love breakfast chia puddings and breakfast smoothies so the thought of combining the two sounds like a great breakfast to me. Chia seeds are packed full of fibre, protein and Omega-3 fatty acids.

Barbecued pork loin with crispy, crunchy crackling. Score the skin, rub with salt and allow to dry out overnight in the fridge for the best crackling.

Tandoori chicken grilled on the barbecue and served with a yogurt, coriander and mint dressing and some crunchy poppadoms.

lamb ribs smoked and served with a refined sugar-free BBQ sauce The distinct flavour of lamb is ever present in lamb ribs. It comes through strongly and with the mix of a little fat and with a light brush of sauce lamb ribs are awesome. …

Barbecued, cool looking, sweet and sticky chicken drumsticks. With a little bit of prep work you can make the average chicken drumstick look like a giant lollipop. Also makes eating them a lot easier. Oh and the taste really good too!

Spaghetti Bolognese minus the pasta! This rich and tasty slow cooked beef and pork bolognese is served on spaghetti squash noodles for a gluten-free, paleo friendly and low calorie alternative.

I really enjoyed designing this burger and enjoyed eating it even more! The flavours from the spicy pork belly, maple lime aioli and the slaw compliment each other really well.

With a crunchy crackling and a deliciously soft and tender… well… under belly, pork belly is awesome! Serve it with a side of slaw or in a burger with our maple lime aioli.