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Congratulations to Jessica Nauta who won our latest competition for two FREE Lava Rock Cooking sets! Here's one of her recipes she submitted to win the prize! Well done Jessica.


 I'd impress my hubby to be with a Five Spice Lamb and Plum Chutney, recently made it on the grill but I think it would turn out even better on a lava rock!Ingredients

1.50 pounds lamb shoulder rib chops (four 1/2-inch thick chops)
2 cloves garlic (about 30 grams)
0.50 inch knob ginger (about 30 grams)
0.25 kiwi
0.50 tablespoons fish sauce
0.50 tablespoon soy sauce
0.50 tablespoons vegetable oil
0.50 teaspoon five spice powder
0.25 teaspoon salt
0.50 cup red wine such as pinot noir or merlot
0.50 cinnamon stick
0.25 teaspoon five spice powder
1 tablespoons dark brown sugar
0.50 tablespoon soy sauce
1 plums (about 200 grams), cut into 1/4-inch cubes
cilantro for garnish

1.Put the garlic, ginger, kiwi, fish sauce, 1 tablespoon soy sauce, vegetable oil, 1 teaspoon five spice powder and salt into a small food processor or blender and process until smooth.

2.Spread the marinade onto both sides of each piece of lamb and refrigerate for at least 4 hours or up to 24 hours.

3.To make the sauce, add the red wine, cinnamon stick, five spice powder, brown sugar, and soy sauce into a small saucepan and boil until it's thick and syrupy. Remove the cinnamon stick and set aside.

4.Heat a stone until very hot. As long as your chops are thinner than 1/2-inch, they should cook through without burning over a hot stone, but if your chops are thicker you may want to use a medium high heat. Remove any excess marinade from the lamb chops and place on the stone.

5. Flip the chops over til desired doneness.

6.When the meat is done, bring the sauce to a boil over high heat and add the plums. Boil until the plums are cooked and the sauce is thick (about 1-2 minutes).

7.Serve the lamb with the plum chutney and garnish with cilantro. and BOOM I get brownie points.