Aldergrills

Aldergrills Where there's fire, there's flavour.

09/11/2025

I threw this together thinking it’d just be a simple nibble plate… but it turned into the kind of seafood you can’t walk away from.

Fresh flathead and calamari — lightly tossed in a 50/50 mix of plain and rice flour.

Straight into hot oil until just golden.

No buttermilk, no fancy prep — just fresh, clean seafood cooked right.

The trick is all in the timing:
⏱ Calamari – 1.5 - 2 minutes
⏱ Flathead – 3 - 5 minutes

Simple. Crunchy. Perfect for sharing — though I won’t lie, I didn’t share much.

Save this one for your next weekend cook-up. It’s the kind of plate that disappears fast.

Comment 🐙 for full recipe.

02/11/2025

Eggplant Roll-Ups 🔥
Soft, smoky eggplant. Rich spiced mince. Rolled, baked, and melting into each other like they were always meant to be.

This one leans on my Sfeeha mix — the same one I used a few reels back — and it’s proof of just how far a single mince mix can take you.

Simple, hearty, full of soul. You’ll find the full recipe on the website. And if you missed the Sfeeha base, start there — it’s the foundation for this whole story.

26/10/2025

Stop pressing burgers wrong 😅
Use parchment. Hit 250°C. Let science do the rest.
That’s how you get crispy-edge perfection.

Try this hack, then tell me — Are you Team Smash? Or Team Thick Patty? 🍔

Full recipe and how-to on aldergrills.com.au 👈🏻.

19/10/2025

Honey-Chilli Glazed Pork Belly Skewers 🤤
Sweet heat. Street-food energy. Backyard made simple.

If you’ve only ever smoked, roasted or fried pork belly — you’ve got to try it grilled. Sticky, smoky, and glazed in under 10 minutes — no fancy gear, just fire and flavour.

Save this for your next street-eats craving and drop a 🐷 in the comments for the full recipe.

12/10/2025

One mince mix — four dinners 🔥

This is my go-to base mix when I’ve got a pack of beef mince and no plan.

It works for kofta, meatballs, little pastries… but my favourite way to use it is Sfeeha — Lebanese-style flatbread cooked over fire.

You can make a few batches and use it all week — grill it, roll it, bake it, or slap it on bread and call it dinner.

Also… yes, I said 225 °F in the video. I meant °C. Don’t worry — I’m not out here slow-cooking sfeeha for 7 hours 😂

👉 Save this one for when you want big flavour on a budget. Full recipe on my Substack.

05/10/2025

You know those nights when you want something that feels like a weekend dinner, but you’ve got 15 minutes and zero energy left?

This is that recipe. 🦐
Lemony, garlicky, buttery — without the butter.
No dairy, no fuss, just one pan and that “how is this so good?” moment at the end.

🔥 Save it for your next weeknight cook-up
💬 Comment SAUCE if you want more easy recipes like this

Why order pizza when you can fire up this wood-fired zucchini & mozzarella beauty at home?1. Stretch the dough (flour-du...
27/08/2025

Why order pizza when you can fire up this wood-fired zucchini & mozzarella beauty at home?

1. Stretch the dough (flour-dusted bench, rustic edges = perfect).
2. Spread homemade tomato sauce – simmered tomatoes, garlic + olive oil.
3. Top with mozzarella + zucchini slices (thin = crisp).
4. Into a roaring Gozney until the crust blisters.
5. Finish with lemon zest + basil for fresh, zippy flavour.

Save this for your next pizza night 🍕 and drop a 🍋 in the comments if you’re team lemon zest on pizza!

Cherry Smoked Beer Ribs. Low and slow, beer-bathed and kissed with sweet cherry smoke — tender, juicy, and full of flavo...
19/08/2025

Cherry Smoked Beer Ribs. Low and slow, beer-bathed and kissed with sweet cherry smoke — tender, juicy, and full of flavour.

Tip: Use beer at room temp before adding. Cold liquid stalls your cook and messes with that fall-off-the-bone tenderness.

Soon, these skewers will be lifted off the grill, juices still sizzling, ready to be shared. And in that moment, it won’...
13/08/2025

Soon, these skewers will be lifted off the grill, juices still sizzling, ready to be shared. And in that moment, it won’t just be dinner – it’ll be the highlight of the day.

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