outdoor
Greek Feta Chips
Crispy fries layered with herbs, lemon, and crumbled feta—perfect for sharing at your next outdoor gathering. INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt and pepper, half of the dried herbs, lemon zest, and half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs and zest, a drizzle of lemon juice, and crumble the rest of the feta over the top. Serve immediately while warm.
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Halloumi Skewers
Golden grilled halloumi marinated in lemon, herbs, and olive oil—perfect for alfresco dining or a coastal-inspired BBQ. INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD 1. In a bowl, mix together the olive oil, lemon zest and juice, thyme, oregano, salt, and pepper to create the marinade. 2. Add the halloumi cubes to the marinade and let soak for 10 minutes. 3. Thread the marinated halloumi onto skewers. 4. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden and lightly charred. 5. Let rest for a few minutes before serving. Garnish with extra fresh herbs and a squeeze of lemon juice.
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Chips with Anchovy
A bold and savoury snack platter layered with salty chips, rich anchovies, jamón, and Manchego cheese—perfect for grazing with drinks by the sea. INGREDIENTS • 165g salted potato chips• 60g jamón• 70g anchovies• Manchego cheese, sliced or grated METHOD 1. Spread the salted potato chips evenly across a serving platter. 2. Grate or slice the Manchego cheese and scatter it over the chips. 3. Top with jamón and anchovies, distributing evenly across the platter. 4. Lightly mix to combine the flavours and serve immediately.
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Pickled Octopus (Htapodi Toursi)
A classic Greek-style pickled octopus, perfect for outdoor entertaining. Tangy, aromatic, and beautifully simple. INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD 1. In a saucepan, gently heat equal parts red wine vinegar and water just warm, not boiling. 2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, and fresh thyme. 3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. 4. Seal the jar with its lid and refrigerate for at least 2 days. 5. To serve, remove the jar from the fridge and allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Cubano Sliders
A Cuban-inspired twist on the classic slider—layers of juicy pulled pork, smoky ham, melty Swiss cheese, and a tangy mustard-mayo sauce, all tucked into buttery brioche buns. INGREDIENTS • 15 brioche slider buns• 4 Tbsp Dijon mustard• 4 Tbsp mayonnaise• 2 Tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns:Slice the brioche slider buns in half horizontally. Place the bottom halves into the prepared baking dish. Make the sauce:In a small bowl, mix together the Dijon mustard, mayonnaise, and 2 Tbsp of melted butter. Spread half of the sauce over the bottom halves of the buns. Assemble the sliders:Layer the deli ham, pulled pork, and Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake:Brush the tops of the buns with a little extra melted butter and sprinkle with poppy seeds. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the tops are golden and the cheese is melted. Serve:Let the sliders cool for 5 minutes. Garnish with dill pickles, slice, and serve warm.
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