Adding some colourful scatter cushions and a throw rug will instantly add a pop of colour to any outdoor space. Not only will they brighten the area they will also provide a comfortable place to rest and relax. Add various sizes, patterns and colours to attract the eye and add interest to the space. Shop our scatter cushion range online today. With prices varying from $29 to $150 we have a cushion for every style and budget.
Another satisfying way to add colour to your outdoor space is by incorporating pots filled with varying, colourful plants and flowers. Choosing plants depending on the season will ensure you have colour growing all year long. Your pots needn’t be dull either. With a huge variety available mix and match sizes, patterns and styles to suit your garden and existing outdoor landscape. Shop our range of pots in store at one of our three Melbourne showrooms – 337 Warrigal Road Cheltenham, Shop 4, 283 Old Geelong Road Hoppers Crossing and 194 Whitehorse Road Blackburn.
Filling your outdoor space with colourful furniture will instantly brighten the area and create a fun place to hang out all year long. Here at Outdoor Living Direct we have a variety of colourful pieces sure to do just that! Whether you choose our contemporary California balcony chairs or our resin Persia dining chairs or even one of our famous Kakadu pod chairs, all will provide that colour as well as a comfortable spot to sit back and enjoy.
Feature walls are a great alternative when it comes to adding colour and texture to your outdoor space as they take up little to no room. They’re ideal for areas where space may be limited such as a balcony, patio or apartment area. Using wall art, murals, water features or even a mirror will create depth and interest and a talking point at your next dinner party. The use of plants and vines will also create an eye catching feature.
Did you know there are hundreds of vegetarian dishes that can be cooked using a Weber? Webers are typically renowned for cooking meat, but they can also be used to cook up the most delicious vegetarian meals. As well as being a proud Weber Specialist Dealer we also love cooking on our Weber’s and sharing our favourite recipes. Below are our top 5 vegetarian Weber dishes, all super tasty and guaranteed to satisfy not only yours, but the whole family’s taste buds.
½ teaspoon freshly ground black pepper, plus extra
200 grams cherry tomatoes
Step 1 Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a Weber Ware Frying Pan or hotplate.
Step 2 In a large bowl, grate the zucchini, halloumi and garlic clove. Add the egg, flour and pepper, then mix all together. Lightly oil and season the cherry tomatoes.
Step 3 Once the barbecue has preheated. Add approximately 2 teaspoons of olive oil to the pan or hotplate. Add heaped spoonful’s of mixture to the pan, pressing them lightly into rounds and leaving a 2cm space in-between each fritter. Add the cherry tomatoes directly onto the cooking grill. Close the lid and cook for 3 to 5 minutes over direct medium heat, or until the fritters are golden. After 3 minutes, flip the cherry tomatoes using a silicone spatula and cook for a further 3 minutes. Once the underside of the fritters are golden, flip the fritters, cook for a further 3 to 5 minutes or until the fritters are cooked through. Remove the cherry tomatoes from the barbecue and continue cooking the remaining fritters.
Step 4 Serve the fritters immediately with the cherry tomatoes.
This dish is not only perfect for vegetarians, as it can be adapted for vegans too (leave out the yoghurt). It also makes a terrific side dish.
1 cauliflower head
3 tablespoons olive oil, divided
½ cup raw almonds
¼ cup currants
½ cup fresh mint leaves
½ cup Greek (or plain) yoghurt (optional)
Turmeric and Chilli seasoning:
1½ teaspoon sea salt
1½ teaspoon turmeric powder
¾ teaspoon ground cumin seeds
¾ teaspoon dried oregano
½ teaspoon dried chilli flakes
½ teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons tahini
2 teaspoons honey or maple syrup
½ teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste
Step 1 Combine the seasoning ingredients in a small bowl. Sit the cauliflower on a bench, stalk side up. Cut three steaks from the cauliflower, approximately 1cm thick, you will need a section of the stalk to keep the steaks together. Reserve the left-over floret for another use. Brush both sides of the steaks with 1 ½ tablespoons of olive oil and season all over with the seasoning. To make the dressing; whisk together all of the tahini dressing ingredients together in a small bowl or jar.
Step 2 Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a perforated grill pan or Weber Ware frying pan.
Step 3 Once the barbecue has preheated, add the almonds to the pan and toast for 4 minutes over direct medium heat, stirring occasionally. Remove from the barbecue once toasted.
Step 4 While the almonds are toasting, place the cauliflower steaks onto the barbecue and cook over direct medium heat for 10 minutes. After 10 minutes, using a metal spatula, flip and continue to cook for a further 10 minutes.
Step 5 If the steaks are not yet tender, brush the steaks, using the remaining 1 ½ tablespoon of olive oil, flip and cook for 4 minutes. Brush one last time with the oil, flip and cook for a final 4 minutes, or until the steaks are tender.
Step 6 Roughly chop the almonds. Serve the cauliflower steaks with the chopped toasted almonds, currants, mint leaves, yoghurt and tahini dressing.
To cook any leftover cauliflower, lightly coat with olive oil, salt, pepper and roast the florets for 30 minutes over indirect medium heat (190°C to 230°C). Alternatively, grill them over direct medium heat for 25 minutes, turning as needed.
Prep Time: 10 minutes BBQ Time: 30 – 35 minutes Difficulty: Easy Servings: 4 – 6 people Ideal for: Weber Gas or Charcoal
½ cup pure cream
3 green onions, sliced
150 grams gruyere cheese, grated
500 grams pumpkin, peeled thinly sliced
1 cup baby spinach
300 grams smoked ham, shredded
⅓ cup parmesan cheese
Salt and pepper to taste
Step 1 Set up your barbecue for indirect cooking with a convection tray and trivet (refer to your handbook for further instructions).
Step 2 Preheat your barbecue on HIGH for 10 minutes (refer to your handbook for further instructions).
Step 3 In a bowl mix together the eggs, cream, onions, and Gruyère cheese. Grease a Weber Q Ware Frying Pan.
Step 4 Place half of the pumpkin in a single layer in the base of the frying pan, then a layer using half of the baby spinach, followed by a layer using half the shredded ham. Pour 1 cup of the egg mixture evenly into the pan. Repeat the process with the remaining pumpkin, spinach, ham, and egg mixture.
Step 5 Once the barbecue has preheated turn the control knob(s) to the roasting setting (refer to your handbook for further instructions).
Step 6 Place the frittata onto the convection tray and trivet and cook for 25 minutes. After 25 minutes, sprinkle the top of the frittata with the Parmesan cheese. Continue cooking until the mixture is set and the Parmesan cheese is golden, 5 to 10 minutes more.
Prep Time: 10 minutes BBQ Time: 19 – 24 minutes Difficulty: Easy Servings: 4 people Ideal for: Weber Gas or Charcoal
When life gives you the perfect edible dish, you fill it with blistered cherry tomatoes, melting buffalo mozzarella and a crunchy parmesan crumb. The only thing left for you to decide is whether you barbecue it for breakfast, lunch or dinner.
1 punnet cherry tomatoes
Freshly ground black pepper
2 slices white bread, roughly chopped
2 garlic cloves
⅓ cup grated Parmesan cheese
10 fresh basil leaves, plus extra to garnish
4 portabella mushrooms, stems removed
200 grams buffalo mozzarella cheese
1 tablespoon balsamic glaze
Step 1 Prepare the barbecue for direct and indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 2 Lightly coat the cherry tomatoes with oil, then season with salt and pepper. In a food processor blitz together the bread, garlic, Parmesan, and 10 basil leaves until the mixture has turned into fine crumbs. Using a basting brush, brush the mushrooms all over with oil. Season with salt and pepper.
Step 3 Grill the cherry tomatoes over direct medium heat, with the lid closed, until they just start to blister, about 4 minutes, turning once halfway through cooking time. Remove from the barbecue.
Step 4 Assemble the mushrooms by placing the cherry tomatoes into the mushroom cavities. Tear the cheese into small chunks and add to the mushrooms. Top with the blitzed bread crumb mixture.
Step 5 Roast the portabella mushrooms over indirect medium heat, with the lid closed, for 15 to 20 minutes. If you are using a Weber Q, place the mushrooms on the trivet. Roast the mushrooms until the crumbs are golden and the mushrooms are cooked to your liking.
Step 6 Finish the mushrooms with a drizzle of balsamic glaze and garnish with fresh basil leaves.
Prep Time: 15 minutes BBQ Time: 25 minutes Difficulty: Easy Servings: 5 -6 people Ideal for: Weber Gas or Charcoal
2 large red onions
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 sheets puff pastry
1 egg, lightly beaten
70 grams gorgonzola
Fresh thyme leaves
Step 1 Peel and halve the onions, then thinly slice. On a side burner or stove top, heat the olive oil in a saucepan on high heat. Add the onions and cook until softened, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar, salt, and pepper. Cook until the onions have caramelised, 5 to 10 minutes. Set aside to cool.
Step 2 Cut each sheet of pastry into nine squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.
Step 3 Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Step 4 Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the Gorgonzola on the top of the caramelised onion.
Step 5 Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Cook the tartlets until the pastry is golden, 12 to 15 minutes.
Step 6 Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.
For a full list of recipes and dinner ideas check out Weber online or visit us in store at Outdoor Living Direct – Shop 4, 283 Old Geelong Road Hoppers Crossing. We’re a proud Weber Specialist Dealer stocking all the latest in Weber technology, barbecues and accessories. We’re open 7 days, 10am to 5pm so come down, check out the range and let our friendly staff assist.