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Greenvale Farm Pork Chops BBQ Recipe from Ben O’Donoghue


  • 6 x 3cm thick free range or rare breed pork loin chops
  • cut the pork rind with a sharp knife every centimetre
  • salt and pepper


  • 3 large kipfler potatoes peeled and halved
  • 1 large bulb of fennel washed and cut into 6
  • 6 baby beets washed well and leaves trimmed
  • 6 baby turnips washed and leaves trimmed
  • 6 baby carrots washed and leaves trimmed
  • 1 bulb of garlic broken into cloves and root trimmed
  • 1 tablespoon chopped thyme
  • salt and pepper
  • 2 tablespoons olive oil


  • 2 egg yolks
  • 1 large clove of garlic
  • juice of ½ lemon
  • 1 cup of extra virgin olive oil



Season the pork chops with the salt and pepper. Using the direct method, place the pork chops onto a hot BBQ to quickly char grill and colour. Remove to a roasting tray. Then prepare the BBQ for indirect cooking and close the lid.


Toss all the prepared vegetables with the salt and pepper and olive oil. Place them into the roasting tray with the pork chops and mix together. Place the roasting tray onto the BBQ and close the lid. Cook for about 30-40 minutes until well done.


While the chops are cooking make the aioli. Pound the garlic clove with a pinch of salt in a mortar and pestle. Add the egg yolks and mix well. Then using the pestle mix in the olive oil in a slow trickle until combined. Season with lemon juice and salt and pepper. Drizzle this over the pork chops and veg when serving.

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