Recipes

• 021. Skirt Steak with Llajua Sauce & Burnt Grapes

  Succulent skirt steak is smoked over embers, then slathered in garlic-rosemary butter and grilled to perfection. Served with caramelized burnt grapes and a bold llajua sauce (spicy tomato-chili relish), this dish balances smoky richness with sweet and fiery notes.

• 008. Stuffed Potatoes with Suckling Pig & Dry Tomato Chimichurri

  Slow-cooked suckling pig, brined and crisped to golden perfection, is paired with creamy potato purée stuffed inside crispy skins. A smoky dry tomato chimichurri adds herbaceous depth, making each bite a harmony of textures.

• 020. Blood Sausage Pistachio Croquettes & Crispy Rice

  Savory blood sausage is transformed into crispy croquettes coated in crushed pistachios, served alongside golden rice triangles. A peach reduction drizzle and fresh sorrel cut through the richness for a gourmet twist on comfort food.

• 019. Smoked Flat Iron Steaks with Cauliflower Purée

  Tender flat iron steaks are smoked over woodfire, then grilled and rested atop velvety cauliflower purée. A soy-olive oil vinaigrette dresses peppery greens, creating a refined yet rustic plate.

• 023. Lamb Tikka Masala with Rostie Potatoes

  Marinated lamb loin is grilled and smothered in aromatic tikka masala sauce—coconut milk, garam masala, and turmeric. Served with crispy rostie potatoes and baby sorrels, it’s a fusion of Indian spices and BBQ fire.

• 001. Glazed Pork Spare Ribs with Toffee Sweet Potato Purée

  Fall-off-the-bone pork ribs are glazed with a sticky stout beer reduction, while sweet potatoes are roasted, mashed, and swirled with caramelized sugar. A decadent clash of smoky, sweet, and savory.

• 022. Yakitori Chicken

  Deboned chicken thighs are skewered and grilled over high heat, basted with a sweet-savory marinade of soy, sake, and mirin. Served atop greens, the caramelized glaze pairs perfectly with the juicy, char-kissed meat.

• 025. Argentinean Steak

  A New York strip, simply seasoned with coarse salt, is seared over roaring flames for a crisp crust and ruby center. Classic chimichurri or criolla sauce (tangy pepper-onion relish) elevates this carnivore’s dream.

• 027. Beef Rack Ribs

  A massive beef rib rack is slow-cooked for hours over embers until the fat renders into buttery tenderness. Smoked corn and a vibrant criolla sauce cut through the richness for a showstopping feast.

• 037. Beef Tenderloin with Grilled Iceberg Salad

  Butterflied tenderloin is tied and grilled to medium-rare, then sliced over charred iceberg wedges, warm tomato salad, and garlicky croutons. A creamy lime-dijon dressing ties it all together.

Vegetarian/Vegan Options

• 043. Roasted Cauliflower Steaks with Beetroot Hummus & Zhoug

  Thick cauliflower "steaks" are brushed with smoked paprika and grilled until caramelized. Served atop vibrant beetroot hummus and spicy zhoug (cilantro-jalapeño sauce), this dish is a rainbow of earthy, fiery, and creamy textures.

• 012. Smoked Tomatoes with Breaded Eggplant & Provolone

  Tomatoes slow-smoked over wood embers meet crispy eggplant slices and grilled provolone triangles. A wasabi-lime vinaigrette cuts through the richness, making each bite a smoky, tangy revelation.

• 009. Grilled Cucumber with Fried Plantains & Herby Sauce

  Yes, grilled cucumber! Chilled cucumber halves are charred just enough to intensify their freshness, paired with sweet smashed plantains and a cooling yogurt-herb sauce. Unexpected and refreshing.

• 014. Grilled King Oyster Mushrooms & Pok Choi

  Meaty king oysters are marinated in red pepper oil and grilled, served with smoky pok choi and creamy potato purée. A drizzle of soy-cinnamon reduction adds umami depth to this plant-based star.

Sauces & Dips

• 005. Blue Cheese Cilantro Dip

  Creamy blue cheese meets fresh cilantro and cracked pepper, whipped into a spreadable dip. Served with grilled focaccia, it’s bold enough to stand up to any smoky meat.

• 010. Chimichurri

  The Argentine classic: parsley, garlic, oregano, and red wine vinegar emulsified with olive oil. Bright, herby, and essential for drizzling over grilled meats or veggies.

• 040. Criolla Sauce

  A tangy relish of bell peppers, onions, tomato, and avocado, dressed with vinegar. Perfect for cutting through rich meats like ribs or lamb.

Desserts

• 006. Banana Foster

  Caramelized bananas flambéed with rum and cinnamon, served over vanilla ice cream. The grill’s heat transforms this into a boozy, gooey masterpiece with a crispy sugar crust.

• 004. Banana Oat Pancakes with Nutella

  Grilled bananas are mashed into oat batter, cooked on the griddle, and stacked with Nutella and ice cream. A campfire breakfast turned decadent dessert.

• 003. Nutella-Stuffed French Toasts

  Brioche soaked in vanilla custard is stuffed with Nutella, grilled to golden perfection, and dusted with cinnamon sugar. Served with whipped cream—pure indulgence.