30 hours slow cooked and smoked Black Angus Grain Fed Brisket
Brisket has been sous vide cooked and smoked and can be finished in either an oven or on a hooded BBQ. Use tray provide. Open bag and place contents in tray, including sauce and place in 180 degree oven for 40 minutes, turning once. Add a little water if sauce starts to evaporate. Nice touch to remove from tray and flash on BBQ just before serving. Alternately do the same on a BBQ set on low with hood down.

BBQ ready Butterfly peri peri chicken
Open bag and place contents in tray, including sauce and place in 180-degree oven for 30 minutes, turning once. Add a little water if sauce starts to evaporate. Alternately do the same on a BBQ set on low with hood down. Nice touch to remove from tray and flash on BBQ just before serving to add colour and crispness to skin. Do this skin side down.

Butterflied marinated Tasmanian Lamb Leg
Open bag and place contents in tray, including sauce and place in 180-degree oven for 30 minutes, turning once. Reduce heat to 140 degrees for a further 15 minutes. Add a little water if sauce starts to evaporate Alternately do the same on a BBQ set on low with hood down. Remove from heat and allow to rest for 10 minutes covered with foil. This will cook the lamb to medium.

Marinated Tasmanian Lamb Rack
Place lamb racks in pre heated oven at 180 degrees for 20 minutes and then reduce heat to 140 degrees for 15 minutes. Allow to rest covered with foil for 10 minutes before serving. This will cook the racks to medium.

30-hour slow cooked Beef Short Ribs
Be4ef Short Ribs has been sous vide cooked and smoked and can be finished in either an oven or on a hooded BBQ. Use tray provide. Open bag and place contents in tray, including sauce and place in 160-degree oven for 30 minutes, turning once. Add a little water if sauce starts to evaporate. Alternately do the same on a BBQ set on low with hood down
Shot list. 1. Raw in bag 2. Sliced and served on platter

Slow cooked Asian Glazed Pork Belly
Shot list 1. Raw in bag 2. Served in bowl
Pork Belly is Asian style rather than Crispy skinned so it will not produce crackling but is amazingly soft and succulent. It has been sous vide cooked and can be finished in either an oven or on a hooded BBQ. Use tray provide. Open bag and place contents in tray, including sauce and place in 160-degree oven for 30 minutes, turning once. Add a little water if sauce starts to evaporate. Alternately do the same on a BBQ set on low with hood down

Hickory smoked and sweet maple pork ribs
Ribs have been 8 hour sous vide cooked, smoked and sauced. Remove from bag, retaining sauce. Char ribs on medium BBQ grid for 6 minutes per side, cut, coat with sauce and serve.

Honey soy chicken wings
Remove from bag. Turn oven to 190 degrees and cook in a baking dish for 10 to 12 minutes. Turn occasionally to give consistent crunchy skin. Alternately in a foil tray on hot BBQ with hood down.

8-hour slow cooked Beef Cheek in red wine jus and vegetables
Designed for heat in the bag cooking. Place bag in just simmering pot of water. Simmer for 15 minutes. Place vegetables in same bath for last 5 minutes and sauce for last 2 minutes. This can alternately be heated in a microwave but please piece the bag first as it may burst during the heating process.
Shot list 1. Lowering bag into waterbath 2. Served in bowl. Ex D’livery website

Braised forequarter lamb shank w/ vegetables
Designed for heat in the bag cooking. Place bag in just simmering pot of water. Simmer for 15 minutes. Place vegetables in same bath for last 5 minutes and sauce for last 2 minutes. This can alternately be heated in a microwave but please piece the bag first as it may burst during the heating process.

MS 6+ Darling Downs Wagyu Beef Sirloin Steak 350 gram
This high grade, highly marbled beef cut is cooked as you would your favourite steak. Wagyu is best cooked towards more medium than rare as the fat rendering into the beef during the cooking process adds the rich buttery and delicious flavour this beef is famous for. It is a common mistake for many home cooks to serve Wagyu beef too rare. Vegetables and sauce provided can be heated in a water bath, in a microwave or pan tossed with a little butter.

MS 6+ Darling Downs Wagyu Beef Eye Fillet 200 gram
This high grade, highly marbled beef cut is cooked as you would your favourite steak. Wagyu is best cooked towards more medium than rare as the fat rendering into the beef during the cooking process adds the rich buttery and delicious flavour this beef is famous for. It is a common mistake for many home cooks to serve Wagyu beef too rare. Vegetables and sauce provided can be heated in a water bath, in a microwave or pan tossed with a little butter

Whole cooked local mud crabs
These will arrive cleaned, and cracked with some cocktail sauce and lemon. Best enjoyed with a cold beer, chilled Sauvignon Blanc and “not on a first date”…..

Fresh locally line caught Coral trout fillet w/ vegetables and caper, lemon and dill sauce
Remove fish from bag. Heat thick based pan and add the oil/butter mix provided. Season fish with salt on both sides. Cook over medium heat skin side down for 5 to 6 minutes with a lid on the pan. Turn and cook for a further 5 minutes. Test the fish is cooked by inserting a fork right through the fillet. It should past through easily with no springiness or toughness. Put Vegetables in same pan for last 3 minutes of cooking process. Sauce is served cold over hot fish.

Fresh Local Panko Crumbed Red Throat Emperor w/ vegetables and house made Tomato, Chilli Relish
Remove fish from bag. Heat thick based pan and add the oil/butter mix provided. Season fish with salt on both sides. Cook over medium heat skin side down for 5 to 6 minutes with a lid on the pan. Turn and cook for a further 5 minutes. Test the fish is cooked by inserting a fork right through the fillet. It should past through easily with no springiness or toughness. Remove fish from pan to rest for a minute or so while you toss vegetables through the same pan to heat.

Locally caught wild salt water Barramundi. Char grilled broccolini and sweet Asian glaze
Remove fish from bag. Heat thick based pan and add the oil/butter mix provided. Season fish with salt on both sides. Cook over medium heat skin side down for 5 to 6 minutes with a lid on the pan. Turn and cook for a further 5 minutes. Test the fish is cooked by inserting a fork right through the fillet. It should past through easily with no springiness or toughness

Foil wrapped whole tropical snapper w/ chili, ginger, lime and coriander w/ rice and sweet soy
Place foil package in 160-degree oven for 20 minutes OR place foil package on medium BBQ cooking each side for 8 to minutes per side. Allow to stand off heat for 5 minutes before unwrapping to serve.

Moroccan Spiced Spanish Mackerel Steak with cucumber Yoghurt
Best on BBQ but can be pan fried or sealed in a pan and finished in oven. Medium heat BBQ for 6 minutes per side or, seal both sides for 1 minute in hot pan and place in 160-degree oven for 12 minutes. Can also be cooked using the same method as Coral Trout but a BBQ creates the best outcome.

Thai Fish Curry w/ jasmine rice and coconut sambal
Open main bag. Open “sauce” bag and empty contents into a small to medium heavy based saucepan. Open fish bag and add contents to sauce. Bring to steady simmer, stirring often for 8 minutes. Add contents of vegetable bag, stir through and simmer for 2 minutes. Turn off heat, place lid on saucepan and let stand for a further 2 minutes. Heat rice in microwave and serve with sambal sprinkled over curry.

Chicken Korma Curry w/ rice and coconut naan bread
Empty contents into a small saucepan to heat, or heat in the bag in microwave. Heat rice to serve.

Butterflied jumbo tiger prawn’s w/ garlic & chilli
Open bag. Heat BBQ to high. Lay prawns flesh side down on BBQ grill or plate being careful to flatten out prawns so all flesh is exposed to heat. Turn after 3 to 4 minutes to char the shell side of the prawns for a further 2 minutes

Coffin Bay natural Oysters topped with Wakame and pickled ginger dressing
These just need “assembling” by adding the wakame and ginger dressing. This has not been Pre-done as the vinegar would affect the quality of the oysters over time. Serve Icey cold

House cured salmon gravlax, pre sliced 100 gram
Simply display with some fresh crusty bread or crackers. An amazing addition layered over scrambled eggs or a sensational eggs benedict.