Greek-Style Grilled Octopus – Fire-Seared Tender octopus marinated in lemon, oregano and olive oil, then fire-seared in the Charlie Oven until crisp and smoky at the edges. A Greek-style seafood showstopper.
Spanish Paella <meta charset="utf-8">This easy Spanish-inspired recipe shows you how to make a stunning smoky paella from start to finish in the Charlie Oven—no faff, just bold flavour. From crispy chorizo to...
Baked Crab Dip - Pier 424 Seafood Market <meta charset="utf-8">This rich, cheesy, and spicy crab dip is Packed with crab meat, tangy cheddar, and a kick of Old Bay seasoning. Serve hot with crostini, crackers, or crudités, or simply...
BBQ Grilled Carabineros Prawns with Bloody Mary Dipping Sauce These beautiful Carabineros are the king of all prawns and named after the Spanish Border Guards, whose uniform once featured the distinctive deep red colour. A decadent treat. The flavour...
Hot Smoked Oysters Prepare to be blown away by the incredible smoking capabilities of the Charlie Charcoal Oven! With just a piece of fruit wood added to the charcoal, your dishes will be...
Black Garlic Roasted Jumbo Prawns with Pickled Lemon and Coriander by Chef Bart Van Der Lee. Charcoal cooking seafood creates a gorgeous aroma in the Charlie Oven. It prompts memories of summer. The aroma creates anticipation. This recipe uses black garlic and preserved lemons. It's incredible, especially when...
Grilled Octopus Salad with Fresh Pepper And Onions by Chef Bart Van Der Lee. Grilled fresh octopus salad prepared by Chef Bart Van Der Lee on the Charlie Oven Fish and Seafood Masterclass. Bart takes you through the stages from boiling the octopus to...
Chargrilled Lobster With A Chilli Herb Sauce Fresh lobster grilled with a chilli herb dressing made with the lobster innards.
Seafood Paella Paella with seafood, chicken and chorizo cooked from scratch in the Charlie Oven. The fiery, smoky flavour from the wood and charcoal is delicious. Such a tasty dish👌 a great dish to...
