On the fire
Recipes
Grounded fire cooking recipes for every level — just good food made properly over fire.
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Charred Endive with Blue Cheese
Endive halved and charred until the edges caramelise, paired with sharp blue cheese and a balsamic drizzle. The bitterness of the endive and the richness of the cheese balance perfectly.
Charred Radicchio with Balsamic
Radicchio wedges charred on the grill until the bitterness mellows and the edges caramelise, finished with aged balsamic and olive oil.
Charred Sprouts with Chestnuts
Brussels sprouts halved and charred until crispy, tossed with pre-cooked chestnuts and a splash of balsamic. A smoky take on the classic winter combination.
Fire-Baked Potatoes with Sour Cream
Baking potatoes cooked in the embers or over indirect heat until the skin is crisp and the inside is fluffy. Served split with butter and sour cream.
Fire-Roasted Carrots with Caraway
Carrots roasted over indirect heat with caraway seeds until caramelised and tender. The caraway adds a warm, anise note that lifts the natural sweetness.
Grilled Beef Brisket with Horseradish
A whole brisket smoked low and slow over charcoal until tender and deeply flavoured, served with fresh horseradish cream. The long cook that rewards patience.
Grilled Lamb Shanks with Red Wine
Lamb shanks braised slowly with red wine, garlic, and herbs, then finished on the grill for a charred, sticky exterior. Fall-apart tender with a smoky crust.
Grilled Pork Belly with Crackling
Pork belly slow-cooked over indirect heat until tender and succulent, then finished skin-side down over direct heat for shattering crackling. Low, slow, then fast and hot.
Whole Grilled Turbot with Brown Butter
Whole turbot grilled until the firm, meaty flesh is just done, served with a classic brown butter, caper, and lemon sauce. The king of flat fish.
Charred Brussels Sprouts with Bacon
Brussels sprouts halved and charred cut-side down until crisp and caramelised, finished with smoky bacon. The high heat transforms their bitterness into nutty sweetness.
Charred Chicory with Walnut Dressing
Chicory halved and charred until softened and bitter-sweet, served with a walnut, mustard, and vinegar dressing. A sophisticated side that takes minutes.
Charred Red Cabbage with Caraway
Red cabbage wedges charred over direct heat, then dressed with caraway, red wine vinegar, and honey. The char adds smokiness while the dressing balances sweet and sour.
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