Do not underestimate the need for prep time – the boys the night before. Get that marinade in to everything guys!

That is one full oven, more to come! It’s reverse searing time!

That is one big bastard halibut, of Hally more affectionally known in Alaska – and yes that is where it is from.

Baked bacon, dried chili and bacon bits. Drop that on some vanilla ice cream, add a little maple syrup and there is ChillaxBBQ dessert. Sweet!

No BS – this is what we have to take every gig. OK a lot of PAX this time, but how insane is this amount. I think we need a bigger boat!

Our venue for the night – a very cool place at Phoenix Park, up near Holland Village. You want office refurb, go no further than Space Matrix. Awesome place! One of the staff clearly having a break before the storm begins!

Singaporean slow roast pork belly, with Expate chicken liver pate, and onion jam with a drizzle of Balsamic vinegar – COME ON. For a BBQ, seriously!

Manuka honey, lemon juice and smoked paprika prawns. Hell yeah!!!

Home made peri peri chicken getting sent out – this will burn the arse out of your cat. Super spicy, but so so good!Spoon serving specialists!Whoop Whoop!

Our party pies. We inject these with tomato sauce. Literally, inject them.

Our girls are dressed and ready to serve, looking good in the uniforms. Zoe, Ava and Soph ready to rock. It’s gonna get busy ladies.

Skillet tomatoes – a little garlic, S&P, coriander and a bloody hot, hot plate and you’re done.

A massive favourite last night was our bacon and lychee poppers. We could not throw these out fast enough, literally! So in demand.

Our superior sausage selection – delicious from Alternative.sg – chorizo and cracked black pepper here. Yummo.

Can sausages get any better? I challenge you!

Zoe about to serve up our smoky bacon with maple syrup. What a cracking little snack food.

Here it is – seriously decadent stuff this!

Skillet tomatoes – nearly finished and ready to serve.

Here’s our slow roast Singaporean style pork belly. Two styles today. One with ExPate chicken liver pate, onion jam and balsamic. The other style with our apple puree with English mustard.

Flash on duty tonight. Sterling effort from you fella! About ot go out here is the Manuka Honey prawns, with lemon juice and paprika.

Check out that Toma. Cooked to medium at request of our host Mr Breen. A little Kampot pepper and salt, and that is that. How good does that look, seriously.

It’s getting busy out there. Seriously hotting up.

Here comes the Hally. Check that bugger out. 5Kg of prime rib of the sea. Yep folks this literally came all the way from Alaska. A thing of beauty. Probably the best fish I have ever cooked. Amazing. And head lamps courtesy of Ollie – did we need those last night or what! Great addition to the kit bag.

OK better shot wth headlights off! Check that fish. 5Kg of meaty goodness. Have a look in a second at the completed dish. Oh yes.

First time for me to strip down an halibut – meaty buggers. 4 cracking fillets, with my own home-made Chinese style sauce.

I think I did a good job for first attempt. Here’s me in action, under torch light too.

Check those fillets out. Seriously quality fish! Thanks to AlaskaGuys!

This literally flew off the platters. My Mary’s pesto chicken. Flash was in the grill with this one. Cooked to perfection. Sliced, spread and served. Bloody delicious! Thanks wifey and Flash.

Here’s those fish fillets on the grill. Without doubt this is probably the best fish I have cooked with. Pat dry, a little Olive oil, sea salt and Kampot pepper and grill. Simples. Then serve with my Chinese black bean, ginger and rice wine sauce. Boom!!!

Get it out girls, hungry people out there! Stop trying to look pretty. Well apart from Freya obviously. Nice face sweetheart.

I think they are enjoying the food. This was just as first fondue was served up. A gathering was absolutely created around the pan.

Here it is – WORLD FAMOUS now. ChillaxBBQ 3 cheese fondue. It is a KILLER. Die Die. Chris be proud mate, Cheese Shop Joo Chiat bloody rocks!

Finally the bread arrives!

Dip in my friends. Dip in!

Seriously girls you did such a good job tonight. Great work Breen’s. You are definitely on the list for the next ChillaxBBQ.

2nd Toma going out thanks Ava.

OK end of night approaching so let’s stop spooning and start stacking. Singaporean slow roast pork belly with apple mustard puree up first. BOOM!

Get it out Boydy!

Flash getting a little flash. Rib, sausages, rib, sausages etc. Food wanker in the making!