Cityscape hits up Cashmere Cuisine's Kurt Robinson for some BBQ pointers.
Salt, pepper and a BBQ is all you need. Why Rich and beefy this fatty cut, dry-aged to perfection, is the BBQ king pin. How Sear over medium-high, direct heat until charred, 3–4mins perside. Move to medium-low, indirect heat and continue grilling before searing edges. Pro tip Let the meat reach room temperature before cooking.
A light alternative to red meat. Why A rich yet delicate protein and excellent source of Omega 3. How Place on tinfoil and sprinkle with a small amount of brown sugar, salt, pepper, squeeze of lemon juice and sweet chilli sauce. Wrap tightly to seal and cook for about 20mins on medium heat with BBQ lid down. Pro tip Get boneless salmon to avoid those pesky pin bones.
MEATY STICKY PORK RIBS
No knife and fork required! Why A tasty moreish pork cut perfect for the whole family. How Marinate ribs overnight in a good smoky BBQ...
Celebrate Canterbury’s gourmet bounty while keeping your food miles down as Cityscape pairs the region’s most delectable goodies.
In our first union we match BBQ buddies craft beer and boutique banger with Golden Eagle Brewery’s Solo Lupulus and The Sausage Shed’s Spicy Chorizo.Drinkin’ Living large at 7.3% and giving off whiffs of lemon peel and pine needles, it’s clear this burnt gold IPA with staunch Canterbury cred is going to be able to hold its own. Canterbury Malts and single hop variety Southern Cross combine to create a sweet marmalade-like taste balanced with spice and citrus notes.
Eatin’ The Kaiapoi-made Spicy Chorizo is a feisty, manuka-smoked pork sausage marrying garlic, pepper and paprika, and is rounded out with cayenne pepper to crank up the heat leaving delightful, long-lasting spicy/smoky taste that kicks in at the end.
The pairing As far as unions go this is a match made in summertime heaven....