Seb & Ali’s ChillaxBBQ, Condo Break-In

Another ChillaxBBQ -this time for one of the and his good lady. 3 months in Singapore, so time for a ‘house warming’. This is Seb & Ali’s ChillaxBBQ, Condo Break-In. And we did it Tex-Mex stylee. I do believe it was a cracker. We’re also locked in for a client’s girlfriend birthday next weekend, so keep an eye for a blog coming near you then.

A few missed photos thatI am rather annoyed about, but hey. To call out, we did indeed visit Chris at The Cheese Shop,@ Joo Chiat – and created Mexican style 3-cheese fondue. Our amazing blend of three cheeses was mixed with Jalapenos, coriander, red onion and glass of white wine. It was a belter. Knibbsy, thank you so much for getting the bread and coriander, for trying to ‘save’ the ’round 2′ of the fondue, and for Chef’s special sauce topping on the sausage buns.

Let’s have a gander at Seb & Ali’s ChillaxBBQ, Condo Break-In, shall we…

A stunner of a home-made dipping salsa – coriander, tomatoes, white beans,S&P, lime juice, red onion, Jalapenos, paprika. All blended and then with rustic chunks of more lemon, red onion and coriander. Noice!!!

Tex-Mex style, 6 hour slow roast pork belly. Yummo!!!

ChillaxBBQ signature Peri Peri chicken. A little harder today on the Balsamic inclusion in the sauce.

Always a favourite, are our Lychee Bacon Poppers.

At popular request – back comes our fresh herb and citrus salmon, this time BBQ’d in banana leaves ‘stolen’ from the street corner.

A stunner of a dish – all served in spoons – of course. Green ChillaxBBQ, no plastic here folks!!!

Thanks to my beautiful wifey and BeBe for helping out today. A stunning venue for ChillaxBBQ today, at MarinaOne Residences.

The happy couple with the first guests.

2x Tomas, one signature ChillaxBBQ, and one TexMex with a rather delicious Texan dry rub. Reverse seared for 2 hours at 90, and charred – medium rare perfection.

2 lucky people get the bone. Bone one goes to Lee’s cousin, Nick, visiting Singapore. Truman wearing his “I always have fight wearing this shirt.” No surprises really why…

Signature ChillaxBBQ Singaporean style 6 hour slow roast pork belly, with a new sauce of Dijon mustard and Hollondaise sauce. Bloody good.

$200 of HIGH grade Wagyu. Sea salt Kampot pepper is it. Absolutely TOP DRAWER steak. Goodness me!!!

Want some Knibbsy???

Our French couple evaluating the Sausage Rolls with Chef Knibbsy’s ‘special sauce”.

Works for me – ‘left-over’ second catch TexMex 3-cheese fondue topping!!!

Watch out Alp mate, the BBQ is indeed on fire. “DON’T PANIC!!!”

Photo hogging Alp (bless!!!) is the lucky recipient of bone #2. I think Seb is leaning in to grab a bite…

And now the end is near…

His Knibbs, living the ChillaxBBQ crew uniform for today. Great work Knibbsy.

Marisa doing so well for dry January. Come on it’s a dry white wine. Knibbsy goes for Sake. When asked why, he replied; “It’s made of rice!!!” Loving that lateral logic a lot!!!