It’s a glamorous life being a cook. 1st Class LaLaMove with all our gear. Can it get any better???

A few new additions today. Being very worried re the weather and lack of cover at the condo, we now have a ChillaxBBQ Gazebo. Whoop Whoop!!! Clearly it is broken though? Surely it is to need three people to put up.Last time I did an erection it only needed me!!!

6 hours slow roast at 90 degrees in our ‘secret’ marinade, and then crackled to perfection. This is served with our new sauce, of Hollandaise and Dijon Mustard. Winner!!!

A new favourite hitting the nation. Our home-made Tex-Mex Salsa. Packed with fresh herbs and lemon. Served with dipping chips. It’s a cracker.

Clearly I should be standing under the gazebo, as the sun has surely ‘affected me. Loving our new addition though.Oh yeah addition number two also in this picture. Our new urban style. Flat caps, slate grey denim chef tops, and our denim aprons. I like a lot!!!

Always a favourite – our Hummus and Paprika.

Baba is not far behind. Served up with lovely toasted fresh pitas.

Our home-made Peri Peri Chicken. After tones of balsamic in ours, a step-up from the usual red-wine vinegar ingredient.

Damn this was good. A quick impromptu change to menu (long story – involves prawns). But I went with chargrilled hot salami nibbles with lemon juice and honey. I tell you what, absolutely incredible little buggers these!!!

I think the crew look damned fine! Thanks to #1 son, Ollie, for being at the camera helm today. Great snaps matey! And amaze-balls work with Flash on the crab – more in a minute!!! PS must get Seb a bigger Chef Top!!!

You little beauties. All the way from Alaska. Quality!!! Scallops, with Yuzu, Soy Sauce and Chives served in the shell. Look good right…. Weeeeee

Here’s those Alaskan Tiger Prawns. Marinated in honey, Paprika, Lemon Juice & S&P. Simply charred to perfection. Ding Dong. Nice one, The Alaska Guys, super product!!!

Here’s the slow roast pork belly again, this time with the Balsamic Reduction. SHIOK!!!

Here is ‘multi-tasking’ #son, Ollie. Off with the platters to serve the guests. We pride ourselves on ZERO plastic. No plates, no cutlery. Most is served in ceramic spoons that we load on platters and serve. Also one hand for drinking, one hand for eating – GENIUS!!!

Not a bad little dipping spread. Fondue on the way folks. Speakers included too – even a Spotify play-list or two from ChillaxBBQ.

This is a bloody amazing fish dish. The Alaska Guys supplied us the Black Cod. We marinade with 4 fresh herbs, lemon juice, and lemon slices. We then wrap and BBQ in banana leaves. It is such a good dish. Relatively new for us, but fast becoming a favourite in the family and from customers.

Here cometh the BEAST. And a sexy BEAST at that. No, no, no – not Ollie. The Alaskan King Crab. We BBQ this in the sell to get it warmed and smokey, then deconstruct it, pop it in spoons and give it a lemon squeeze. HOLY SHIT!!!

Supreme sausage selection, served in toasted buns with a variety of Chef’s special sauce Oooooer!!! Rich wanted people to be full. I think we are over-achieving that objective!!!

HOLY CRAB!!! Be still my aching heart. This was the LAST one in stock Rich, you lucky thing! Season is now over.

Bread gone. Loads of pita left. I know, let’s get some lamb sausages, pop them in some toasted pitas, add some secret sauce. Hey presto, ChillaxBBQ kebabs.

Flash and Ollie. Crab Kings. Amazing work boys. Amazing. They shelled this mother in double quick time. Just in time for me to plate and get out to the guests, at the same time as champagne and birthday celebrations… Phew! Just great work!!!

Just an amazing dish we serve here. This is top drawer food from The Alaska Guys. It is pricey, don’t get me wrong, but you get what you pay for is my attitude – so this is worth every penny. it is stunning – and I think we do the crab PROUD!!!

Happy faces are always a good sign.Happy Happy Birthday to Ann Lee. Hoping you and your friends all enjoyed the food for your party. Some major pressure at the end with your Japanese Chef and Food Critic, Holy Cow!!!

Lovely bunch of people – thank you for the fun, and engaging us too. Very much appreciated from your ChillaxBBQ crew today.

I reckon the King of Crab dishes. BBQ’d smoky, a squeeze of fresh lemon juice, and a grind of Kampot pepper. Ding Dong!!!

Feed the crew, feed the crew. Crab galore. Well deserved guys – great job tonight. Food was right up there.Top drawer.

Enjoy my loves…

Hello sweetheart… Time for ChillaxBBQ Tomas. It is indeed ‘Toma Time’. We reverse sear these at0 degrees for 2 hours to perfect medium rare, and then chart the tits off them. We do have a few secrets before we do the reverse sear, but that is between us in the crew ha ha!!! 2 types tonight – one with S&P and one with Truffle S&P.

See what I mean. How good does that look. This is truffle S&P. You need to eat this…

And the ‘normal’ Toma – that has nothing normal about it at all. I think that could adorn ANY fine dining restaurant table. Bloody brilliant work ChillaxBBQ crew.

OK let’s get that second cod on guys. Yes Beard, 5 minutes. Here it comes now Beard. Oh [email protected] Nice one BigFoot. It’s not just the dropping of it. Believe me it is a LONG way down to pick it up!!!

“Special service for a special lady!!!”, says #1 server and son… I wonder why…

Here she is. Our 3 cheese TexMex fondue. Chris great work on the cheeses, insanely good. Saw red onion, coriander, Jalapeno chili, and a glass of white wine. BOOM!!! Now served in our new cheese fondue warmer, double good!!!

A MUST for every BBQ. Well every BBQ we do ha ha – secrets all round for this dish. I wonder if we’re the only ones on Red Dot doing 3 cheese fondue on a BBQ???

Dessert time. OK OK the ice cream had melted as no freezer, so this became a vanilla ‘creme’, with maple syrup, chargrilled pineapple and a sprinkle of chili flake. Bloody nice finish to the gig. Albeit meltdown. Ha Ha. That is that for the food!!!