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ADVANCED WESTERN CLASSICS


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KING SALMON ON CEDAR PLANK WITH ORIENTAL SAUCE

Preparation Time: 25 minutes
Grill method: Indirect
Grill Temperature: 220ºC

  • Fresh New Zealand King Salmon Fillet
  • Sauce:
  • Extra Virgin Olive Oil 80 gm
  • Garlic 100gm
  • Green Chilli Padi 15 gm
  • Gherkin 170 gm
  • Cilantro 160 gm
  • Plum Sauce 260 ml
  • Maggie Seasoning Sauce 100 gm
  • Chicken Seasoning 2 tsp
  • Lime Juice 50 ml
  • Thai Fish Gravy 1 tsp
  • Weber Cedar Plank
  • Weber Basting Brush
  • Weber Instant-Read Thermometer
  • Prepare the oriental sauce by chopping the cilantro, garlic, gherkin, and chili padi into a rough paste then transfer into a mixing bowl.
  • Add extra virgin olive oil, plum sauce, chicken seasoning, lime juice, and Thai fish gravy into the paste. Mix well to combine.
  • Remove King Salmon from its packaging.
  • Use a paper towel to pat dry excess moisture.
  • Place the King Salmon Fillet onto a clean tray.
  • Ensure that your Weber grill has been preheated on medium heat to 240°C.
  • Set up your grill for direct cooking or arranging your charcoals.
  • Place the Weber cedar plank into the grill to allow it to smoulder.
  • Once the plank begins to smoulder, place your salmon fillets onto the plank.
  • Close the lid of the grill and cook for 5 minutes for medium rare doneness or 10 minutes for well done, check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness.
  • Serve warm directly on the plank.

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TEXAS SMOKED WHOLE CHICKEN

Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 180ºC

  • Whole Chicken (about 1.2kg)
  • Salt & Pepper
  • Olive Oil
  • Weber Hickory Wood Chips
  • Weber Poultry Roaster
  • Weber Instant-Read Thermometer
  • Weber Smoker Box
  • Remove the chicken from its packaging.
  • Remove the neck and feet of the chicken.
  • Use a paper towel to pat dry excess moisture.
  • Place the chicken onto a clean tray.
  • Apply a layer of olive oil to the chicken.
  • Sprinkle a generous amount of salt and pepper onto the chicken and let it marinade for 20 minutes or up to 1 hour for better flavour.
  • Soak the wood chips in water for 15 minutes.
  • Pre-heat your grill for indirect heat on medium-low heat to 180°C.
  • Add woodchips to the charcoal or using a smoker box on gas/electric grills.
  • Once smoke is present, place the chicken into the grill on the indirect zone and smoke for 45 minutes until the internal temperature reaches 75°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness. Adding woodchips as needed.
  • Once cooked, remove from the grill and let the chicken rest for 5 minutes before cutting. Serve warm.

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BLACK ANGUS BEEF SHORT RIB

Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 200ºC

  • Fresh Grain-Fed Beef Short Ribs
  • Olive Oil
  • Spice Rub
  • Salt (if required)
  • Weber Mesquite Wood Chips
  • Weber Basting Brush
  • Weber Instant-Read Thermometer
  • Weber Smoker Box
  • Trim off excess fat from the beef rib.
  • Use a paper towel to pat dry excess moisture on the beef rib.
  • Place the beef rib onto a clean tray.
  • Apply a layer of olive oil evenly to the beef rib using the Weber Basting Brush.
  • Season generously with the spice rub, ensuring that the beef ribs are well coated with the dry rub.
  • Ensure that your Weber grill has been pre-heated on medium heat to 200°C.
  • Set up your grill for indirect cooking by turning off one burner or arranging your charcoals.
  • Place ribs to the indirect zone, close the lid of the grill, and smoke for 20 minutes until the internal temperature reaches 65°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness.
  • Wrap the ribs in butchers' paper or aluminum foil, and continue cooking for another 45 minutes.
  • Once done, serve warm.

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CHEESE TART

Preparation Time: 25 minutes
Grill method: Indirect
Grill Temperature: 150ºC

  • Cheese Filling
  • Cream Cheese 250 gm
  • Sugar 75 gm
  • Egg Yolk 2 no
  • Flour 25 gm
  • Unsalted Butter (Melted) 50 gm
  • Lemon Zest 1 no
  • Plain Yoghurt 1 tbsp
  • Egg White 2 no
  • Vanilla Essence 1 teasp
  • Tart Shell:
  • Unsalted Butter 170 gm
  • Egg ½ no
  • Icing Sugar 75 gm
  • Plain Flour​ 300 gm
  • Vanilla Essence 1 teasp
  • Tart Mould 3 inches diameter
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves​
  • In a bowl, or work on a tabletop. put in flour, icing sugar, and mix together.
  • Add in butter, egg, and vanilla essence and roughly mix.
  • Pour on the table and knead till it is well mixed.
  • Portion dough into 30 gm ball size.
  • Press evenly into the tart mould.
  • Preheat grill to 150ºC Baked tart shell on roasting shield and rack for 20 minutes.
  • Set aside to cool.
  • Place cream cheese, yogurt, sugar, vanilla essence, egg yolk, lemon zest, and half the sugar in a food processor and blend till fine paste.
  • Whisk up egg white and sugar to meringue in a mixer.
  • Fold in meringue to the cheese paste and fold in flour followed by the melted butter.
  • Pour filling into the tart shell.
  • Preheat grill to 150ºC.
  • Bake tart shell on roasting shield and rack for 15 minutes.