"This recipe makes two servings of salad in the same time it takes to rest a big steak. It’s a great way to save money and reduce food waste, and it only requires one bowl for washing. perfect for summer!"

 

Serves: 2

Time to prep: 10 minutes

 

Ingredients:

1 bunch asparagus, hard woody ends removed

1 tbsn olive oil

pinch salt

few grinds of black pepper 

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar 

 

Method: 

Using the dyeing heat of the bbq to raise temperature to a medium-high heat. 

Toss the asparagus with olive oil, salt, and pepper.

Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.

In a large mixing bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, Worcestershire sauce, and balsamic vinegar.

Add the baby gems to the dressing and stir until leaves are coated.

Arrange dressed leaves onto a serving plate or bowl.

Place the grilled asparagus on the salad and finish fresh shavings of parmesan cheese and olive oil and serve with your grilled protein. 

 

Serves 4

 

Time to prep 1.2 hours

 

Ingredients: 

1.5kg - 2kg grass-fed T-bone steak

20g salt

30g butter

2 cloves garlic

2 sprigs rosemary

 

Method:

Season the 1.5–2 kg T-bone generously with salt and let it rest at room temperature for 30 minutes before cooking.

Prepare your bbq for indirect cooking. Place coals on one side, leaving the other side free of direct heat.

Place the steak on the cooler side of the grill. Close the lid and cook until the internal temperature reaches 42c. (Rare)

Move the steak directly over the hot coals. Sear for 1–2 minutes per side to develop a crust.

·      Remove the steak at your desired cooking temp, I like mine at 48deg C (medium rare). Add butter, crushed garlic, and rosemary to the steak, basting it with the melted butter, let it rest for 10 minutes, then slice and serve.

 

Yield: 366g

Ingredients:

100g Tito's vodka

220g tomato sauce

20g Dijon mustard

60g light brown sugar

30g Belazu white wine vinegar 

30g Worcestershire sauce

1 tsp freshly cracked black pepper

10g fresh garlic, minced

1 tsp smoked paprika

2 tbsn tomato paste

1 tbsn fresh rosemary, chopped fine

 

Method:

In a medium saucepan, combine the tomato sauce, Dijon mustard, light brown sugar, white wine vinegar, and Worcestershire sauce.

 

Stir in the cracked black pepper, minced garlic, and smoked paprika until well mixed.

 

Add the vodka, tomato paste, and chopped fresh rosemary.

 

Place the saucepan over medium heat and bring the mixture to a gentle simmer.

 

Reduce the heat to low and let it simmer gently for 5-10 minutes, stirring occasionally to prevent sticking.

 

Once the sauce has thickened to your desired consistency, remove it from the heat.

 

 

 

 

 

 

Serves 4

Time to prep 90 minutes

 

Ingredients:

1 whole chicken spatchcocked (ask our team to spatchcock it for you)

4 tbsp olive oil (as a binder, both sides)

8 tbsp Provenance House Rub (applied generously on both sides)

 

Method:

Preheat your big green egg to an indirect cooking setup at 150-170°c (300-340°f). use the conveggtor to achieve indirect heat.

If you prefer a smoky flavor, place a chunk of apple wood on the hot coals once the temperature stabilises.

Lay the spatchcock chicken flat, breast side up.

Rub both sides of the chicken with olive oil to help the seasoning stick.

Generously apply the Provenance House Rub on both sides, making sure to cover all crevices.

Place the chicken skin side up on the cooking grate.

Close the dome and maintain a steady temperature between 150-170°c.

Get it cook for approximately 60 minutes. Avoid opening the lid frequently to maintain consistent heat.

Use a meat thermometer to check the internal temperature. The thickest part of the chicken (the breast) should reach 75°c .

If needed, cook for an additional 5-10 minutes to reach the desired temperature.

Once cooked, remove the chicken from the big green egg.

Let it rest for 10 minutes before serving.

 

 

Serves: 1

Time to prep: 45 minutes

 

Ingredients:

300g grass-fed diced beef chuck

1 tbsn finely rosemary

1tsp garlic, minced

1 tbsn olive oil

1 tbsn jalapeno brine

100g jalapeno pickles (1 jar drained, reserve brine)

80g horseradish cream

275g sour cream

50g mayo

2g salt

 

Method:

In a large bowl, combine the olive oil, minced garlic, finely chopped rosemary and jalapeno brine. Mix well.

Add the diced beef chuck to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow flavours to develop.

Thread the marinated beef chunks onto skewers.

Preheat the BBQ to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the beef is charred on the outside, medium in the middle.

In a blender, add the salt, horseradish cream, sour cream, jalapeno and mayonnaise.

Blend until smooth and creamy.

Plate the skewers hot off the grill with the creamy dipping sauce on the side.

serves: 2 

time to prep: 25 minutes

 

Method:

2 x grass fed beef burgers

2 x burger buns 

6 rashes streaky bacon

2 x Dairylea cheese slices 

60g ranch dressing 

4 tbsn sour cream

2 tbsn mayonnaise

1 tbsn finely chopped fresh parsley

1 tbsn finely chopped fresh dill

1 tbsn finely chopped fresh or dried chives

½ tsp onion granules

½ tsp garlic powder

1/8 tsp sea salt

fresh black pepper

Method:

Preheat your bbq to medium-high heat.

Place the burgers and streaky bacon on the bbq.

Cook the burgers for 4-5 minutes per side until cooked through, and the bacon until crispy.

In a bowl, mix the ranch dressing, sour cream, mayonnaise, parsley, dill, onion granules, garlic powder and chives to make a herby sauce.

Lightly toast the burger buns on the bbq for 1-2 minutes until golden.

Assemble the burgers: place a beef patty on the bottom bun, crispy bacon add a slice of Dairylea cheese and a generous dollop of the herby sauce. Top with the other bun.