Military dinners, festival fields, milestone birthdays and a 3,000-guest families day. Here’s how each one was cooked, and what we learned around the flames.
Step behind the flames: the challenges, the logistics and the food behind our most memorable cooks.
Eight days of family BBQ and two exclusive tasting-menu evenings, with an ox cooked nose to tail in the middle of a cornfield.
Two episodes on air, the show's second most-watched, and a weekend at Embers Fire Festival with the host along for the ride.
A fire stage demo and a 16-strong cookery school in one day: picanha two ways, monkey sauce and chicken shawarma on the Monolith grills.
Our biggest cook to date: eight lamb frames, 500 Kielbasa sausages and a 3am arrival to feed 3,000 people by lunchtime.
A bold live-fire feast for 140 guests that set the tone for everything that came after.
Wind, rain and tight timings, answered with fire-pit theatre and a shared feast served outdoors.
Our fire cages and Asado kit, hired in to bring live-fire theatre to Absolute Tastes' hospitality at LIV Golf.
