Not a bad little array of raw ingredients. We can absolutely get something going with this. The stuff is so so fresh. The Galangal still smells of soil, it must have been dug up that day. Squeeze it and juice comes out. Amaze-balls freshness.

The dynamic duo – pretty unconventional style in both the food prep and dress attire ha ha – bring it on!!!

The boys from the villa did us proud with fresh banana leaves for wrapping the fish to protect and flavour, and also dried coconut husks for the BBQ itself. Memories of Jimbaran Bay flooding back to me now.

The boys cleaned the fish too – first time I have ever seen a fish filleted from the top of its head down. Just weird as you can’t easily pull out the bones when cooked. Anyways this is lime, shallot, chili, and garlic stuffed snapper.

See what I mean – just weird. Fish has a split personality. Can see two sides of an argument and is beside itself…

Next up is snapper stuffed with sambal heat #3 – mildest.

Then two more snapper stuffed with Sambal heat #2. This was incredible. Smoky to the taste, and not so spicy. It was stellar. We use this for the pork later too.

All wrapped up in little banana leaf coats – steam, char, flavour and protect – all in one. This is going to be really good, I just know it!!!

ChillaxBBQ Head of Procurement comes in for an inspection, clearing forgetting that you are supposed to suck your stomach IN when being photographed.

Back to Sambal heat #3. Now tarted up/augmented with a load more lime juice, fresh lime, lemon grass, shallots, and crushed garlic. Now the marinade for the fresh prawns. So simple, so bloody delicious.

We made a rough stock and boiled off the 1Kg pork belly until cooked. Sliced in to the skin side to create little nuggets when crackled. Put the meat side down in the pan in top of Sambal heat #3 and whacked it in the BBQ as a quasi oven. We then boiled the sweetcorn off in the same stock. I then turned that stock in to a quasi Tom Yam, adding some lime, chilis, lemon grass, garlic, chicken jelly and shallots. Talk about using what you have to best advantage – triple use stock.

Next up and now we really are pushing BBQ baking to the extreme. This is sous vide marinated steak, with black pudding and Serrano ham Beef Wellingtons. Puff pastry and egg wash on top. Baked in the BBQ for about 20-30 minutes. These came out just stunning. Smoky and cooked to perfection – a proud moment for Marky Mark and I. These were AMAZE-BALLS!!!

Seriously – how good do these look. Baked in a BBQ and thy come out looking like this. I’d order these again and again in any restaurant!

The Ruthers chicks clearly enjoying the food – having a moment in some shape or form…

My one seemingly excited by the fare on offer, or she just broke wind – one of the two…

How good do these look. First snappers up. The perfect BBQ char from the coconut husk and protection from the banana leaf. It flew off the plate – but wait it was snapper not flying fish ha ha! It was good!!!

Cooking in pitch black, literally. A tiny wee torch to give us some idea if the stuff was cooked or not. Boy could we have done with the ChillaxBBQ kit from home – head torches a must!!!

Here is that amazing pork belly. Crackled up nicely. Juicy and moist. Sliced thinly – this was an absolute cracker. Just look at that – that char on the meat is from the Sambal – genius idea.

Second lot of fish is up – but this is after the fireworks, so it was a slow-burn consumption dish. Still – looking damned good in my reckoning!!!

And here is the prawns and sweetcorn – oh yes!!!