Bloody hell, summer is nearly over. Better fire up the BBQ and make the most of the primo conditions. Portuguese style BBQ’d chooks are a crowd pleaser, and it’s not bloody hard to see why. Crisp, charcoaled skin smothered in piri piri hides a lucious white flesh that would make any cow ‘mooooo’.  BBQing isn’t all about the meat, veg love the hot action too. Zucchinis and scallions, rubbed with a little olive oil and salt, take to the grills heat like  butter on bread….magic. Speaking of bread….sopping up the chicken juice and piri piri with a focaccia laden with mascarpone was one of the most deliciously satisfying moments I’ve had all summer.

BBQ’d Piri Piri Chicken

Green Beans and Watercress w Ranch

BBQ’d Zucchini and Scallion Salad w Onion and Parsley Dressing

Mascarpone and Scallion Focaccia