Grilled Sardines


  • 6 x Fresh grilled sardines

  • 2 x Cloves garlic

  • Pinch of dry oregano

  • 1 x Fresh chilli sliced

  • ½  Lemon

  • Parsley leaves to finish

  • Plain flour for dusting


  • Season flour with salt & pepper

  • Dust sardines in flour

  • Heat a heavy based pan with a metal handle with 4 tbsp of olive oil

  • When the oil is hot add sardines, leave on one side for 3 minutes then flip them over

  • Add garlic, oregano, fresh chilli and juice from lemon for another minute

  • Plate with fresh parsley & salt


Korean Style Wood Fried Chicken


  • 500g Chicken drumsticks

  • Japanese Siracha sauce

  • Potato starch

  • Fried shallots

  • Fresh coriander

  • Peanut oil for frying


  • Oven temp 280 degrees - a small flame

  • Marinate your chicken in your sriracha sauce & leave in the fridge for at least 24hrs

  • Take chicken & place in a plastic freezer bag with enough potato starch to coat each piece

  • Warm in a heavy bottom pan 2cm of peanut oil close to the opening of the oven

  • When the oil is hot add chicken pieces one at a time and place back in the oven

  • Turn chicken after 10min or when golden brown, cook for further 10 min remove from oil and rest chicken under foil for 5min

  • To plate place chicken on plate finishing with fresh coriander leaves & crispy shallots

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Linguine Pesto


  • 500g pre-cooked to al dente linguine

  • 3 sliced garlic cloves

  • 4 Tbsp olive oil

  • 20g toasted pine nuts

  • Fresh basil

  • 100g fresh pesto


  • Oven temp 300 degrees small to medium flame 350 degrees

  • Pre-cook your linguine in salted boiling water until al dente

  • Heat your heavy-based pan in your oven, then add olive oil, garlic and saute until golden

  • Discard ½ olive oil and add your pasta, warm through

  • Once pasta has warmed through remove from your oven adding pesto and tossing pasta until pasta is fully coated in pesto

  •  Plate your pasta finishing with basil and toasted pine nuts


Pork Belly


  • 1kg piece of pork belly (skin scored by the butcher)

  • Salt

  • Apple cider vinegar

  • ½ bunch rosemary

  • Parsley roughly chopped

  • Sage roughly chopped

  • ½ bulb sliced garlic


  • Oven temp 280 degrees – 300 degrees low-medium flame     

  • Dry your pork belly with a paper towel, rub skin side with salt & let rest overnight

  • Place pork belly on your chopping board, wipe off excess salt add 3 Tbls of apple cider vinegar to the skin side only

  • On the meat side of your pork massage olive oil, salt & pepper then you're going to make a crust on the same side with your herb-garlic mixture by pressing it into the meat

  • Add a piece of non-stick baking paper to a frying pan as big as your piece of pork, add a drizzle of olive oil to the paper and add your pork skin side down & add your pan to the oven, let cook until the skin has become crispy

  • Once you have turned your pork & skin is now side up, cover with baking paper & then foil and cook for one hour

  • Check your pork - if it's tender it's ready, if not continue cooking for a further 20min until tender

  • For the last portion of the cooking, throw a small log or kindling on your fire to make a flame, then remove the foil and let the pork skin crisp up. Keep an eye out - it can burn very quickly

  • Once crispy let rest under same foil & tea towels for 20min, then enjoy