Food

LOW & SLOW BBQ IS LIFE! Part 1

The history of barbecuing When early humans discovered fire, not only did it’s obvious warming properties make life in general infinitely more comfortable, but its utility with food became apparent – proteins (meat) gently heated over its embers until cooked and smoked, improved taste and allowed it to be preserved...
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Smoking Fish Part 2

When it comes to smoking meats, often the more time and effort you put in, the better the results will be. Matt “Smokey” Oak gives the low down on how he gets a premium smoke on his fish. Drying It is best to properly dry fish before smoking. This process...
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Smoking Fish Part 1

People have been smoking fish since ancient times, dating as far back as the caveman era. Back then, due to lack of refrigeration, the purpose of curing and smoking meats was purely functional – meat preservation and human survival. Although fish is still smoked for preservation, over time the process...
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Good George bar

Beautiful Beer

Co-owner & Head of Brewing at Good George, and Daniel McGregor, Good George’s Brand Manager, discuss business, beer styles and food matches, and tips for brewers at home. Good George story If we told you that Good George was the best thing to come out of Hamilton, you’d probably think...
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Hot Stuff – BBQ Magic

By Smokey Hunter The hard working tradie or stressed office worker deserves a satisfying food experience at the end of the working day.  What better way to accomplish this than by firing up your own barbecue? It satisfies the fire cravings, titillates the taste buds and is a great way...
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