Food & Drink

Thrill of the Grill

When the heat is on – and the backyard or balcony beckons – fire up the barbecue for easy to inventive evening meals. Sorry snag, we’ve outgrown you.

Recipe : The single best marinade 

Simple and spicy-sweet, you will want to slather this balsamic glaze on everything.


  • 3 cups balsamic vinegar
  • 1 clove garlic, smashed 
  • Pinch of chilli flakes 
  • 2 tbsp. finely chopped fresh herbs (rosemary, basil, thyme, parsley or a combo of all) 
  • Pinch of salt


Combine vinegar and garlic in a medium saucepan and bring to the boil over high heat. 
Reduce the heat to medium and cook until balsamic is thickened and reduced to 1 cup. 
Remove garlic, stir in herbs and salt and let cool to room temperature. Drizzle over just-grilled veg, meat or fish.

Recipe : Mexican corn on the cob

A popular street snack in Mexico, bring the creamy, smoky and zesty flavours to your next barbecue.


  • 8 corn on the cob 
  • 100g melted butter 
  • Salt and pepper to taste 
  • Paprika 
  • 160g finely grated Pecorino Romano cheese 
  • 1 lime cut into wedges


  1. Peel the cobs and bring to the boil in a large pan of water. Simmer for about 15 minutes until cooked. Drain and allow to dry. 
  2. Brush with melted butter and season with salt and pepper. Place on a barbecue or in a preheated griddle pan and cook, turning until lightly charred. 
  3. Meanwhile, spread out the cheese on a shallow tray. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the butter, sprinkle with paprika, and then roll in the cheese. Serve with a wedge of lime.

Recipe – haloumi and zucchini skewers

Serve these Greek-inspired kid and grownup friendly kebabs as a starter or side.


  • 3/4 tsp chilli powder 
  • Small chopped handful mint
  • Zest and juice of 1 lemon 
  • 3 tbsp. extra-virgin olive oil 
  • 3 zucchini, cut into 1cm round pieces 
  • 350g haloumi cheese, cubed


  1. Mix the chilli, half the mint, lemon zest and juice, oil, zucchini and haloumi. Leave to marinate for 30 mins. 
  2. Soak 12 wooden skewers for 20 mins. 
  3. Thread the zucchini and haloumi onto the skewers. Cook on the barbecue or grill, for 7-8 minutes, turning halfway through and brushing with the remaining marinade. 
  4. Scatter over the rest of the mint to serve.


Is it done yet?

Don’t serve mooing burgers or rubbery sirloin again. Look no further for your fool-proof grilling guide…


  • Cook for: 3-4 minutes for most, 8-10 minutes for harder types like carrots
  • Done when: It’s firm, but you can pierce it with a fork or skewer


  • Cook for: 4-5 minutes each side for a 2-3cm thick fillet
  • Done when: It’s flaky and opaque


  • Cook for: 3 minutes on one side, 4-5 minutes on the other side for medium, or 6-7 minutes for well done
  • Done when: You make an incision and it’s your desired shade of pink



  • Cook for: 6-8 minutes per side boneless, 10-15 minutes per side bone-in
  • Done when: The juices run clear



  • Cook for: 2-3 minutes
  • Done when: It is warm and shows grill marks



  • Cook for: 2-3 minutes each side for rare, 4-5 minutes each side for medium, 6-7 minutes each side for well done (for a 3cm thick steak, turning only once)
  • Done when: You push the steak with your metal tongs. Rare – soft, medium – slightly firmer and springy, well done – very firm with no spring