Italian Grilled Eggplant with Basil and Parsley Recipe

Ingredients 1 eggplant, sliced into 1/2-inch rounds ⅓ cup extra virgin olive oil 2 cloves garlic, minced ⅛ teaspoon salt 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley Instructions Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush eggplant lightly with olive oil on both sides. Stir together … Read more

Grilled Chicken Tostadas


  • 500g chicken breast fillets
  • 2 red chillies, seeded and thinly sliced
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons Woolworths Select Spanish mellow olive oil
  • 2 red onions, cut into 1cm-thick rounds
  • ½ small iceberg lettuce
  • 2 small truss tomatoes
  • 1 avocado
  • 400g packet of 10  tortillas
  • 300ml tub sour cream, to serve


1. Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.
2. Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.
3. Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.
4. Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.
5. Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.
6. Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas.

Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade.
Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip
Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.




Korean Grilled Beef Recipe


  • ½ onion
  • 3 green onions/scallions
  • 4 inch carrot (4″ = 10 cm)
  • 1½ lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) (See Notes)
  • 1 Tbsp sesame oil
  • ½ Tbsp white sesame seeds (roasted/toasted) (for topping)

Bulgogi Marinade:

  • 4 Tbsp Korean soy sauce
  • 2 Tbsp sesame oil
  • 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
  • 8 cloves garlic (8 cloves = 4 tsp)
  • ½ Asian pear (half pear = 4 Tbsp)
  • Freshly ground black pepper


  1. Gather all the ingredients.
    Bulgogi Ingredients
  2. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
    Bulgogi 1
  3. Grate ½ of an Asian pear.
    Bulgogi 2
  4. Add freshly ground black pepper and mix all together.
    Bulgogi 3
  5. Cut the onion into thin slices and cut the green onion into 2 inch (5 cm) pieces and then cut in half lengthwise.
    Bulgogi 4
  6. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
    Bulgogi 5
  7. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. I wear plastic gloves so I can mix thoroughly with my hands.
    Bulgogi 6
  8. Set aside for at least 30 minutes or best if overnight.

    Bulgogi 7
  9. In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium high heat.
    Bulgogi 8
  10. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
    Bulgogi 9
  11. If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.
    Bulgogi 10

If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing


Grilled Flank Steak With Chimichurri Recipe

Ingredients 3/4 cup Chopped Green Onion 1/3 cup Chopped Parsley 1 tbsp Fresh Mint 3 tbsp Rice Vinegar 2 tbsp Fresh Ginger Root 2 tbsp Olive Oil 1 tbsp Cold Water 1/2 tsp Salt 1/2 tsp Black Pepper Instructions In food processor or blender, purée onions, parsley, mint, vinegar, ginger, olive oil, water, salt, pepper, and garlic until creamy. Reserve ½ of mixture, and refrigerate until ready to serve. Place remaining mixture in … Read more

Grilled Rib Eye Steak with Romaine Marmalade and Watercress

Ingredients Steak One 24-ounce bone-in rib eye chop, about 2 1/2 inches thick Extra virgin olive oil Large grain sea salt Cracked pepper French butter Romaine Marmalade and Watercress: 4 bunches organic watercress, stems removed (about 2 cups leaves) 2 whole leaves romaine lettuce 1 small clove garlic 1/4 bunch fresh cilantro, trimmed 1/4 bunch … Read more