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Come in and enjoy an outdoor lifestyle experience with health and nutrition tips, barbecue recipes, expert chef cooking tips and party ideas to suit the whole family. Share your personal experiences and favourite recipes and become part of the Jervisbay family.  

Love That Lifestyle!

Thursday, June 18, 2009

Get Ready to Sizzle this Summer with a New Range of Portable Barbecues at Jervisbay Barbecue World

With gorgeous warm weather upon us, there is no better way to spend balmy summer evenings than with a superior quality barbecue, courtesy of Jervisbay Barbecue World.

Jervisbay is proud to release two fantastic new collections. The highly anticipated Jamie Oliver range of cookware and accessories, including two fantastic barbecues and an extensive range of accompanying utensils to cook up a storm, and the BeefEater Sportzgrill, sure to give you everything you need to serve up the finest gourmet BBQ food in an instant. Both barbecues are now available for ordering.

Jamie Oliver

The Big Boy BBQ is the perfect grill for families and small parties, and is ideally sized for your balcony or patio. What’s more, the lightweight charcoal barbecue is a breeze to pack and carry, making the Big Boy completely portable and an ideal companion for the park, beach or camping with the family.

The Tall Boy BBQ is a slightly larger version of the Big Boy, making it suitable for bigger parties, yet still incorporating the portable convenience of the smaller model. Featuring longer legs, the Tall Boy is a stand-alone BBQ, ideal for your home or garden.

Both the Big Boy and Tall Boy are designed to the highest quality and endorsed by world renowned celebrity chef Jamie Oliver, giving you the confidence in knowing you have received the utmost in superior cookware. Accompanying these two great products is Jamie Oliver’s range of vibrant cooking utensils, offering you everything you need to indulge in a culinary feast.

Not to be outdone, the amazing BeefEater Sportzgrill BBQ is the newest member of Jervisbay’s extensive line of portable gas barbecues. Barbecuing is made simple with this all-in-one BBQ and cooktop package, ideal for balconies and picnics alike. This portable 2 burner gas BBQ is a handy companion anywhere and anytime, allowing BBQ lovers to go from the balcony to the beach with absolute ease. With detachable lightweight legs and shelves that can be stored inside the BBQ, it can be transported with ease and used as either a free standing unit or as a bench top addition, giving you the utmost in barbecuing convenience.

Both of these fantastic products are sold exclusively at Jervisbay Barbecue World, Horizon Plaza. Soon to open a Central Branch and Yau Tong Branch.

Thursday, April 23, 2009


Enjoy an amazing 25% Spring Promotion on the award winning COBB. The world's first portable barbecue - perfect for boating, camping, family picnics, bring it with you to the beach, enjoy it on your balcony/terrace. The options are endless. Exclusively available at Jervisbay Barbecue
World. Go to http://www.jervisbaybarbecues.com/ for more information.

Wednesday, April 1, 2009

Celebrate Easter with a SPECIAL Discount on
Australian Made BeefEater Barbecues

Enjoy a 25% Discount on all in-store items!

As the weather warms up, why not take advantage of the sunshine and enjoy huge Easter discounts on the wide range of BeefEater Barbecues offered at Jervisbay Barbecue World.

Whether you want to grill, roast, fry or broil, the BeefEater line of barbecues will meet any and all of your cooking needs, giving you endless culinary and entertaining options and ensuring you cook the perfect meal every time.

Made from high grade stainless steel or porcelain coated cast-iron and ranging in size from 2 burner to 6 burner models, the BeefEater will look at home in any environment, from the smallest balcony to the largest garden.

Getting started with your BeefEater is a breeze with the battery-free reliable Quartz Start ignition, which fires up every time.

With stainless steel components, the BeefEater’s sleek lines and stylish accessories are sure to suit any culinary enthusiast. Furthermore, with high performance burners and stainless steel vaporizers that reduce flare ups, the barbecues offer premium performance alongside elegant design.

Additional accessories include rotisserie kits, covers, cooking tools and utensils.

With an extensive range to choose from, you can’t beat the BeefEater barbecue line for everything you need to enjoy a fantastic Easter feast. Available exclusively at Jervisbay Barbecue World.

BeefEater Signature Classic - available in 3, 4 and 5 burner starting from $14,347

BeefEater Signature SL - available in 5 and 6 burner starting from $44,625

BeefEater Signature Plus - available in 3, 4 and 5 burner starting from $18,727

BeefEater Discovery Plus - available in 2, 3, 4 and 5 burner starting from $7,271

Tuesday, March 17, 2009

How to make a healthy BBQ salad!

Inspiration for you to cook a healthy salad using your very own barbecue!

The Amazing Cobb!

The versatile Cobb barbecue is portable and convenient and the perfect accompaniment to any household!

Monday, March 16, 2009

Healthy Barbecuing for Summer!

Summer is fast approaching so make sure you stay fit and healthy with these diet friendly barbecue ideas!

How to Barbecue Vegetables and Fruit!

Some easy tips on how to grill your favourite fruits and vegetables!

Sunday, January 4, 2009

Party Ideas

A great way to celebrate the festive season is to throw a party to celebrate with your friends. Jervisbay makes this easy with their extensive range of barbecues, accessories, drinks and candles.

While your guests arrive, and as your barbecue is heating up, offer your guests a choice of drink, such as champagne. Make it a special treat by dropping one of Jervisbay’s hibiscus flowers in the glass to create a pink surprise that will please all your guests. Once they are done drinking, let them enjoy this edible treat.

If they are not in the mood for champagne, offer them a tasty cocktail treat, using Jervisbay’s range of frozen cocktail drinks. Simply pour your favourite alcohol in the easy to use bucket, mix around with a spoon and pop in the freezer for a few hours to create your choice of Margarite, Pina Colada or Strawberry Daquiri. Additionally for the kids, simply mix in their favourite soft drink to create mock-tails the whole family can enjoy.

As your guests settle in, offer them a range of appetizers created on your barbecue such as Grilled Chicken Flatbread Pizzas, Party Ginger Beef Bites, Carolina Grilled Shrimp or Baked Stuffed Artichoke Hearts. The recipes for these tasty treats can all be found in the recipes section.

To add a hint of flavour to your barbecue, add aromatic hardwoods from Jervisbay, such as hickory, mesquite or oak chips to give an authentic smoky delight. Simply soak the wood in cold water for at least 30 minutes, then add to hot coals as you cook.

Once you have whet your guests’ appetites, keep their taste buds begging for more with a selection of delicious main courses cooked right on the grill. Offer them some delicious Thai Lime and Coconut Chicken, Pork Chops with Mango-Miso Marinade, Pizza, Grilled Salmon or Rosemary Skewered Monkfish. Don’t forget the veggied: you can cook all your favourite vegetables right on grill as well. The recipes can me found in the recipe section.

To finish up a delicious meal, serve up some grilled fruit on the barbecue, such as bananas or peaches. Drizzle some cream over the top and serve with a glass of wine. Bon Appetit!

Share your party ideas with us – we are always looking for new and exciting ways to barbecue!

Grilled Salmon

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!"

1 1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Pork Chops with Mango-Miso Marinade BBQ Recipe

Tired of the same old pork chops? Try this hot and spicy version and add some zest to your plate.
3 tablespoons shallots, finely diced
3 tablespoons olive oil
2 teaspoons garlic, chopped
2 to 3 tablespoons hot bean paste (miso) or chili bean sauce
1/2 teaspoon ground cumin
1 cup mango juice or apricot juice or orange juice
4 tablespoons rice wine
Salt and freshly ground pepper
6 pork chops, bone in, about 10 ounces each

In a medium pan, sauté shallots in oil for 2 minutes. Add garlic and sauté 1 minute more. Add hot bean paste, cumin, mango juice, rice wine, and salt and pepper to taste. Bring to a boil. Remove from heat and chill. Place pork chops in a large resealable plastic bag; pour chilled marinade over chops and marinate in refrigerator for 4 hours, turning occasionally to distribute marinade. Remove chops from marinade, reserving marinade. Pour reserved marinade into a small saucepan and bring to a boil. Boil one minute; remove from heat.
Place chops in centre of cooking grate. Grill for 16 minutes or until juices run clear, turning once halfway through grilling time and occasionally basting with marinade. Serve with black beans and rice, if desired.

Pizza On The Grill

1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Thai Lime and Coconut Chicken

2 lemon grass stalks
3 fresh green chilies, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
Grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
Salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.
Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chilies, garlic, scallion, cilantro, cumin, pepper, turmeric, ground coriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth. In a bowl, toss chicken with lemon grass mixture. Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

1 medium head garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
Salt and pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 1/2 pounds thick stemmed asparagus
4 slices sourdough bread

Preheat oven to 350 degrees F (175 degrees C).
Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
Preheat grill for medium-high heat.
Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

Jamie Oliver Rosemary Skewered Monkfish

1 pound (455 grams) trimmed monkfish tail or any meaty white fish
1 1/2 ciabatta loaves, crusts removed
4 (10-inch/25 centimeter) fresh rosemary twigs
1 clove garlic, peeled
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
12 rashers pancetta or smoked streaky bacon
1 to 2 tablespoons good balsamic vinegar

Preheat the oven to 400 degrees F (200 degrees C). Cut the monkfish into 1-inch (2.5 centimeter) dice and add to a bowl with the ciabatta, ripped up into similar-sized pieces. Keeping the top 2 inches (5 centimeters) of rosemary leaves, run your thumb and forefinger down the length of the stalk, removing all the leaves. Throw these into a pestle and mortar and bash up with the garlic. Then stir in 5 or 6 tablespoons of extra-virgin olive oil. Pour this over your monkfish and bread and toss around. Now begin to skewer the kebabs. At an angle, slice the tip off the rosemary stalks, so they are sharp. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab and lightly season. Loosely wrap 3 pieces of pancetta round each kebab, weaving it in and around the fish and the bread. Place the kebabs on a roasting tray, sprinkle with any leftover oil and rosemary, and bake in the preheated oven for 15 to 20 minutes, until the bread is crisp and golden. Drizzle a little balsamic vinegar over each piece of monkfish, then a little extra olive oil and any juice from the tray. Serve simply with a good salad.

Grand Hall Celebrity T-Grill Cook-Off

Chef Demonstration - Neil Perry

Name: Neil Perry, Born (Location): Sydney
Neil's career in hospitality began at Sails restaurant at McMahons Point and in Rose Bay. Neil then became head chef at Barrenjoey Restaurant, Palm Beach and was also given creative control over Perry's in Paddington. In October 1986, he opened the Blue Water Grill at Bondi Beach and took the site from a 20 year failure to an overnight success. He then opened Rockpool in February 1989 with his partner Trish Richards, which has developed into a world class restaurant, winning many awards both here and overseas. In October 2006, Neil made his first foray interstate, opening Rockpool Bar and Grill in the Crown Complex in Melbourne.

Grilling 101: Grilled Vegetables

Many people only think of meat when they think of barbecues, but there is so much more to barbecue cooking including vegetables – but where do you start?

Many vegetables grill well, but some aren't cut out for it, especially those high in water content. Cucumbers don't make the grade, nor does celery, lettuce or most leafy greens. But even a marginally skilled backyard chef can do wonders with asparagus, eggplant, onions and even cabbage. Peppers are a natural grilling choice too, whether you choose bell peppers or the hot variety.

Make sure you start with a nice, clean grill and wash the vegetables well. Depending on what you're grilling, you might want to cut the veggies into smaller, bite sized pieces.

Variety is important when cooking on the barbecue, such as marinating, skewering or adding fresh herbs to the vegetables. Additionally, vegetables cook a lot faster than meat, so keep that in mind as you cook. For some exciting vegetable idea, visit our recipe section.

Healthy grilling tips

There's nothing like celebrating hot summer day or a cool winter evening by breaking out the grill for a delicious meal. The good news is grills aren't just for greasy burgers and charcoaled food: You can grill a range of healthy and delicious foods that will help you maintain a healthy lifestyle.

Cooking on the grill is an easy way to keep your meal low in fat and sugar. This can be done using the following ingredients:

• Lean meats
• Poultry
• Fish
• Vegetables
• Fruits

Furthermore, marinades are the key to creating healthy grilled meats that everyone will enjoy. Whether you create you own special blend, purchase a store-bought bottle or just add BBQ sauce for flavoring, adding a marinade will seal in the flavor and give your dish the added extra.

Don’t forget the veggies! Pair your meal with a healthy salad a range of vegetables that can be cooked on the grill.

Healthy Barbecuing

There has been a lot of speculation about the health factors associated with barbecuing. While the backyard grill could be a source of cancer-causing agents, you don't need to give it up. What the research shows is that barbecuing at high heat for long periods of time does create cancer-causing compounds which are formed on the charred parts of the food and in the smoke from the dripping juices and fat.

Cancer often takes a long time to develop, after years of exposure to the offending compounds, such as lung cancer in smokers. The amount of risk posed by grilling meats isn't known, but to reduce the risks associated, we have some grilling ideas to keep you and your family healthy:

• Try to cook the food on a low heat
• Try not to overcook the food
• Use slower burning briquettes
• Use a drip pan for the fat
• Use professional barbecue tongs to rotate the food

Jervisbay’s range of barbecue equipment should ensure that the above cooking tips become extremely easy to do.

What is a "Healthy Diet"?

The Dietary Guidelines describe a healthy diet as one that:
• Emphasizes fruits, vegetables, whole grains, and low-fat dairy products
• Includes lean meats, poultry, fish, beans, eggs, and nuts; and
• Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars
The Food Pyramid is an easy way to understand what foods you should be eating and it what quantities:

Red-Hot Apples

4 medium tart apples, cored
4 teaspoons brown sugar
1/4 cup red cinnamon candies
Vanilla ice cream (optional)

Place each apple in the center of a piece of heavy-duty foil (12 in. square). Spoon 1 teaspoon sugar and 1 tablespoon cinnamon candies into the center of each apple. Fold foil around apple and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until apples are tender. Carefully transfer apples and syrup to bowls. Serve warm with ice cream if desired.

Barbequed Pineapple

"Barbequed Pineapple! Serve in bowl or banana boat with pineapple on either side, and a scoop of ice cream or two with juice glaze on top. You may substitute juice (1/2 cup) for sugar and rum part of marinade."

1 fresh pineapple
1/4 cup rum
1/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
Preheat grill for high heat. Lightly oil grate.
Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

Baked Stuffed Artichoke Hearts

7 1/8 ounces goat cheese
1 teaspoon Italian spices
3/4 cup Italian style breadcrumbs, divided
1/4 cup half-and-half
1/4 cup parmesan cheese
3 (14 ounce) cans large artichoke hearts
2 tablespoons lemon juice
cooking spray

Preheat the oven to 375 degrees F.
Spray a 9 x 13 dish with cooking spray.
Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together.
Mix 1/4 cup breadcrumbs and parmesan cheese together.
Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice.
Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top.
Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown).
On the grill, use indirect medium heat to bake the dish.

Carolina Grilled Shrimp

4 (12 inch) wooden skewers
1 lb unpeeled jumbo raw shrimp (16/20 count)
2 tablespoons olive oil
1/4 cup chili sauce
2 tablespoons fresh lemon juice
2 tablespoons worcestershire sauce
2 garlic cloves
1/4 teaspoon ground red pepper

Soak wooden skewers in water for 30 minutes.
Peel shrimp, devein. Thread shrimp onto skewers. Place in a 13X9" baking dish.
Whisk together olive oil and next 5 ingredients in a a bowl; pour over shrimp. Cover and chill for 20 minutes. Remove shrimp from marinade and discard marinade.
Preheat grill to 350 to 400. Grill shrimp, covered with grill lid, 2-3 minutes on each side or just until shrimp are pink. Serve immediately.

Party Ginger Beef Bites

3 lbs lean beef
6 garlic cloves, crushed
1/2 cup coarsely chopped fresh ginger
1/4 cup soy sauce
1/4 cup dry sherry or vermouth
1/4 cup rice wine vinegar
1/2 cup vegetable oil
2 tablespoons sesame oil

Trim beef and cut into 3/4 inch cubes.
In a medium bowl, combine the garlic and all of the liquid ingredients. Add meat and toss to coat. Refirgerate 1-2 hours or overnight.
Soak bamboo skewers in water for at least 30 minutes.
Prepare a hot fire. Drain meat, reserving marinade, and pat dry.
Thread 2-3 chunks of meat per skewer. Grill over hot coals, turning once and brushing with reserved marinade.

Grilled Chicken Flatbread Pizzas

4 flat bread (you can use thin pita bread)
1 1/2 cups of sliced leftover grilled chicken
1/2 cup sun-dried tomato packed in oil, coarsely chopped
6 leaves fresh basil, coarsely chopped
3 cups grated mozzarella cheese
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes

Heat the grill. Mix all the ingredients together (except the bread) in a bowl. Use your hands. It's easier.
Turn the heat to low on your grill. Lay the flat breads on (high rack if you have one). Mound the mixture on the flat bread, spreading to the edges. Close the grill and give it a minute or two, When it is melted, it's done. (If you leave it on too long, the bread will burn).
Put it on a bread board and cut it with a pizza cutter.