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Vic’s Spicy BBQ Chops Recipe



  • 4 lamb chops, the fatty BBQ ones (alternatively, you could use pork chops)
  • soy sauce
  • 4 garlic cloves
  • 1 star anise
  • 1 tablespoon chinese 5 spice powder
  • 2-3 tablespoons sesame oil
  • 1-2 tablespoons (depending on how hot you like it) chilli paste with soya bean oil (we use ‘Pantainorasingh Medium Hot’ )


  • steamed rice, 2 minute noodles or rice noodles (vermicelli)
  • iceberg lettuce diced
  • any of the following: cucumber, carrots, red capsicum, sprouts, snow peas sliced/diced/grated (julienned)
  • fried shallots (from any Asian food store)
  • freshly chopped coriander
  • sliced spring onions



In a mortar and pestle, grind up all the spices, garlic, oil and chilli paste until it forms a paste. Add enough soy sauce to make it spreadable. Smother the paste all over the chops and leave them for an hour or so in the fridge.


On the BBQ, char grill the chops hard (give the job to someone you know will almost burn everything.)


When cooked, chop them up with a heavy knife (bone and all) into bite-sized pieces.


Assemble in individual bowls with layers of the following:

  • Bottom: diced iceberg lettuce
  • Middle: steamed rice or noodles,
  • Second Middle: sliced/diced/grated (julienned) any of the following: cucumber, carrots, red capsicum, sprouts, snow peas
  • Top: chopped chop
  • Tippety Top: garnish with fried shallots, fresh coriander and sliced spring onions

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