A Quesadilla is a great way to use left overs and can easily be tailored to your tastes. We used thin strips of steak but mince or left-over roast (beef or lamb) all work well.

Fajitas are a great way to feed a crowd! We’ve used flank steak a flavoursome cut of beef loved by South Americans which is also very economical. To add a bit of a Kiwi twist we have used Kiwifruit as a natural tenderiser.

Mix the herbs and spices in a small bowl before rubbing all over the brisket. 

Juicy strips of marinated steak combine with classic Mexican flavours and textures to make this wonderful salad.

Grill your peppers with a little olive oil on a griddle or preferably blacken over an open flame. Once cooled, peel the charred skins and slice. Make a simple dressing using lime juice, olive oil and sugar for your peppers.

Season beef with some of the spice mix and cook in a large pot on a high heat in olive oil until browned.

Brisket is considered one of the ultimate cuts by many BBQ enthusiasts and to get a truly authentic result - juicy tender meat, a spectacular pink smoke ring and a dark, smoky bark - low and slow over charcoal is the only way to go!

Low and slow smoked beef short ribs are packed in soft sweet steamed buns, piled with a crunchy fresh slaw and drizzled with a salty-sweet mayo in this BBQ Asian fusion dish.

This dish is all about taking simple, tasty ingredients and elevating them to something outstanding with a few special flourishes.

Beautifully seared Tri Tip with a simple salt and pepper crust is sliced in to thin, juicy slivers, then combined with a fresh Thai-influenced noodle salad and punchy peanut dressing to create the delicious, light summer dish.