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Compact U-BBQ

Compact U BBQCompact U-BBQ is an all-in-one that functions as a gas stove, barbecue or griddle and operates on standard disposable butane gas cartridges.

It is lightweight and portable with its convenient plastic carry case and its gas cartridge is concealed within its compartment. Continue reading

Buddy Grill

Buddy GrillEveryone needs a good buddy. And with the Neo Buddy Grill, you can take your buddy anywhere. The compact dimensions and sleek styling of the Neo Buddy Grill are perfect for areas where space is at premium such as smaller gardens or balconies. The robust buddy grill grills, roasts and cooks anything anywhere.
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e2go Grill

e2go (Glossy Red)The e2go grill gas barbecue has been designed with portability in mind. It features a revolutionary cast aluminium body, which allows for a large cooking area, while being lighter in weight and ready to go with you. Ergonomic, easy to use handles ensure easy one person transport.

e2go Choice RecommendedThe high hood allows you to roast the perfect Sunday lunch, eating out has never been so much fun. The large cooking surface means you can cook for a crowd. The e2go grill cooks anything anywhere.
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eChurrasco Dual Fuel

eChurrasco duel fuel barbecueThe eChurrasco is a world first, combining the flavour benefits of charcoal cooking with the speed and convenience of gas ignition. Why wait ages to enjoy the flavour of charcoal?

With eChurrasco, you’ll be ready to go in just 15 minutes. The eChurrasco looks great on any deck or balcony, with a choice of designer colours and its compact size fits anywhere.
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Neo Curva

NEO CurvaThis sleek counterpart of the Neo range is just perfect in terms of design and functionality. The roll back roasting hood has a temperature gauge that helps you keep track of the internal temperatures in the barbecue. A rotary ignition system means you only need to turn the knob to turn the burners on. The spacious storage compartment is accentuated with two cupboard doors.
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Neo Argento

NEO ArgentoThe argento is a smart colour option for individuals that have a colour scheme in mind. With the patented under the hood eSee lighting system, you can put your barbecue skills where they belong – under the spotlight. The Argento has sleek stainless steel features, four cast iron burners for ultimate grilling, flat plate for cooking or roasting just the way you like it.
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Neo Vista

NEO VistaA stunning example of style and performance the Neo Vista has it all! With a roll back roasting hood and viewing window, temperature gauge and warming rack cooking up a storm is easy. When you’re all done cleaning up is a breeze with a slide out drip tray and easy clean vitreous enamel body. Add a side wok burner and 240 volt optional stainless steel rotisserie you’ll be all set with your perfect outdoor kitchen.
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Spiced Spatchcock with Citrus Couscous

Spiced Spatchcock with Citrus CouscousSpice mix

  • 1/2 red onion, roughly chopped
  • 1 clove garlic, crushed
  • 1 teaspoon turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon each cayenne, sea salt and
  • freshly ground pepper
  • 1 tablespoon fresh coriander leaves
  • 2 tablespoons parsley leaves
  • 2 tablespoons olive oil
  • 4 spatchcock, backbone removed and halved

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Roasted Five Spice Quail

Roasted Five Spice QuailIngredients

  • 6 jumbo quail
  • Marinade:
  • 4 teaspoons Chinese five spice
  • 2 teaspoons sea salt
  • 4 teaspoons brown sugar
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh ginger, finely chopped
  • 100ml olive oil
  • 9 baby bok choy (about 3 bunches)
  • 500ml chicken stock

Serves: 4-6

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Quail & Fetta Pizza

IngredientsQauil & Fetta Pizza

  • 2 red capsicums
  • 2 red chillies, seeds removed & coarsely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 400g quail medallions, halved
  • 1 clove garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 x 30cm thin pizza bases
  • 2 tablespoons pine nuts
  • 2 Roma tomatoes, quartered
  • 1 lemon, cut into 8 wedges
  • 150g feta cheese, crumbled
  • Baby spinach leaves, to serve

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Grilled Spanish Chicken

Grilled Spanish ChickenIngredients

  • 400g Chicken thigh fillets/or breast fillets
  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon smoked Spanish paprika
  • 1 clove garlic (crushed)
  • 2 green onions (shallots/spring onions)
  • 1 lime juice (juice only)
  • 1 cup Greek style yoghurt
  • 50ml extra virgin olive oil

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Mushroom, chicken & lime skewers

Mushroom, chicken & lime skewersIngredients

  • 4 garlic cloves, chopped
  • 2 red banana chillies, deseeded, roughly chopped
  • 2 small red chillies, (seeds in) roughly chopped
  • 2 tbs grated palm sugar or brown sugar
  • 2 large limes, juiced
  • 1⁄4 cup fish sauce
  • 24 medium button mushrooms, trimmed
  • 3 chicken breast fillets, trimmed, cut into 2.5cm pieces
  • 24 kaffir lime leaves, optional
  • 2 lime, cut into wedges

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Grilled Spatchcock with Wasabi Mustard Butter

Grilled Poussinwith Wasabi with Mustard ButterIngredients

  • 4 spatchcock
  • 2 tablespoons dijon mustard
  • 2 cloves garlic, crushed
  • Wasabi mustard butter
  • 250g soft butter
  • 2 teaspoons chopped thyme leaves
  • 1 tablespoon chopped coriander
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • 1 clove garlic, crushed
  • 1 teaspoon wasabi powder or wasabi paste (found in the Asian section of your supermarket)
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce

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Greek Quail Kebabs with creamy basil

Greek Qauil KebabsIngredients

  • 800g quail medallions, halved
  • 2 teaspoons dried mint
  • 2 teaspoons crushed black pepper
  • 3 cloves garlic, crushed
  • 1 large lemon, peeled and flesh finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 red capsicum, cut into 2cm dice
  • 1 red onion, cut into a large dice
  • 250g haloumi, cut into 12 pieces
  • 12 medium fresh bay leaves
  • Feta sauce
  • 300g Danish feta, crumbled
  • 1 clove garlic, crushed
  • 1/4 cup chopped basil
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Greek pita bread
  • Olive oil for brushing

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T-Bone Steak

T-Bone SteakIngredients

  • 4 Whole T-Bone Steak
  • 1/2 Bunch Fresh Thyme
  • 1 Pinch Salt
  • 1 Pinch Black pepper
  • 4 Whole Zucchini or Courgettes (Thinly sliced lengthways)
  • 3 Whole Red Chilli (Long chillies cut into fine rings)
  • 3 Clove’s Garlic Crushed
  • 100 Ml Red Wine Vinegar Cabernet sauvignon vinegar is best
  • 300 Ml Extra Virgin Olive Oil
  • 1 Tsp Fresh Oregano (Picked & roughly chopped)
  • 1 Tsp Fresh Thyme (Picked & roughly chopped)
  • 2 Tsp Fresh Parsley (Picked & roughly chopped)
  • 1 Whole Lemon (Zest & juice)
  • 40 Gm Black Ligurian Olvies (Pitted & halved)

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