Nothing feels more like a holiday than spending time with the grill. The scent of caramelisation and smoke always takes me to the green backyard among friends with a keg of beer. Surprisingly it can tighten the friendship in barbaric ways: a man and his food on the fire.

Grilling can be a health-risking method of cooking, but this can be easily avoided. You can simply marinate the grilled food with olive oil, rosemary, and garlic. These condiments help reduce the forming of the burning carbon and undeniably contribute to great flavour.


¼ C Red or white wine vinegar
¼ C Honey
1 C Olive oil
2 Bruised rosemary sprigs
1 Crushed garlic clove
Pinch of salt and pepper


3 TBS Paprika
2 ts Garlic powder
2 ts Onion powder
2 ts Dried oregano
Pinch of salt and pepper


1 Medium-sized squid, cleaned
1 C Universal marinade
2 TBS Universal spice rub
1 C Mixed vegetable slices
Pinch of salt and pepper


½ C Mayonnaise
1 TBS Minced onion
1 TBS Minced cornichon
2 ts Dijon mustard
2 ts Lemon juice
1 ts Chopped parsley
Pinch of salt and pepper

  1. Mix the tartar sauce ingredients in a bowl, then set aside and refrigerate.
  2. Marinate the squid and vegetables in the universal marinade for an hour in the refrigerator.
  3. Heat the grill, then take the squid and vegetables out of the refrigerator. Season the vegetables with salt and pepper, and rub the squid with the spice rub.
  4. Grill the squid and the vegetables at a medium heat. Grill them for a few minutes on each side. If they are still too “wet”, you may flip and grill for a minute, but you should not try to flip them too much or they will dry out.
  5. Serve with cold tartar sauce.


4 Shrimps, peeled, head-on and tail-on
2 TBS Olive oil
4 TBS Universal spice rub


1 Onion, sliced and grilled
½ C Olive oil
Pinch of salt and pepper
½ C Cooked quinoa
2 TBS Universal marinade
1 ts Lemon juice
1 ts Chopped parsley
Pinch of salt and pepper


1 C Mayonnaise
1 TBS Minced roasted garlic
2 TBS Lemon juice
4 TBS Mango puree
Pinch of salt and pepper

  1. Make the aioli first by blending all the mango aioli, then set aside. Refrigerate for at least an hour to develop the flavour.
  2. For the salad, brush the sliced onion with olive oil, season with salt and pepper, then grill on a low heat for three to four minutes or until the onion is translucent, then set aside.
  3. Add the cooked quinoa to a bowl, drizzle with universal marinade and lemon juice, sprinkle with parsley, season with salt and pepper, then set aside.
  4. Rub the shrimp with olive oil and thickly coat with the spice rub. Grill on a medium heat for a few minutes each side.
  5. Serve the shrimp with quinoa salad, topped with grilled onion and mango aioli.


2 Apples, halved
2 TBS Melted butter
Pinch of salt


2 C Milk
1 TBS Light corn syrup
1/2 C Sugar
2 Egg yolks
1 Whole egg
3 TBS Cornstarch
1 ts Vanilla extract or real vanilla seed
1 ts Lime zest
3 TBS Melted butter

In a bowl, whisk the yolk, whole egg, half of the sugar, vanilla extract, lime zest and melted butter to a smooth texture.

  1. In a pot, heat the milk, light corn syrup and the other half of the sugar to almost boiling. If you use the real vanilla seed, you should add them into the pot as well.
  2. Once the milk is almost boiling, take off the heat, pour the whisked yolk mixture into the pot, and whisk in vigorously.
  3. Take the pastry cream back to medium heat, and keep whisking until the mixture is bubbled up. Take off the heat, pour the pastry cream into a new bowl in an ice bath, and keep whisking until it is cold and silky smooth. Scoop the pastry into a pastry bag, and keep refrigerated until use.
  4. Brush the apple with butter, grill on a medium heat for four to five minutes on the flesh side.
  5. Serve the hot apple with cold pastry cream.

Text by Nateampai Sarakosass
Photos by Rachapant Sukrattanachaikul
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