Traditional bacon is made from the belly, but you can DIY cure and turn a cheap pork butt into super flavorful buckboard bacon.

Crisp cool lettuce cups are filled with crunchy veg and beef mixture.

It’s easy to customise your bacon to create fun and delicious flavors, from choc dipped to chili glazed.

A whopping 1/2 lb patty is flame grilled to perfection and topped with fried onions and lots of buttery buffalo sauce.

Learn how to perfectly cook a tomahawk (and ANY thick cut steak) using a smoke and sear method.

A peppery, bright arugula pesto is a great accompaniment to beefy whole grilled tri tip steak

An extended marinade tenderizes the meat while layering on the flavor, before its charred to perfection on the grill.

The trick to this grilled octopus is a gentle poaching to tenderize it before charring it over charcoal.

Blending finely chopped mushrooms into the ground meat boosts the savory flavors and juiciness of these little balls of grilled goodness.

You don’t have to choose between juiciness in your pork and smoke flavor – you can have it all!

A light and airy Hungarian style cake packed with ground poppyseed and finished with a delicious chocolate coating.

Swordfish has a thick and sturdy flesh that makes it perfect for grilling – and it’s ready in just 10 minutes.

Seared Scallops with Balsamic Bacon Jam – this new twist on surf-n-turf makes for a great one-bite appetizer.

The classic Aussie meat pie should has a golden flaky pastry crust housing a perfectly rich beefy filling.