SUN, FUN, SHADE, COLOUR – Represents everything that Billy Fresh is! Colour and form is something Billy Fresh take seriously. They have a fresh beautiful range of patio and market umbrellas that will add life to your outdoor entertaining area. Whether you’re a business looking to attract street attention by making your presence known, or hoping to add that classy touch to your outdoor oasis we have the stripes to suit your lifestyle. Below are a couple of tips to help make the decision of which to choose a bit easier!
Firstly the size and shape of Billy Fresh umbrellas do differ. The 2×2 metre is square whilst the 3 metre is round. The shape factor may come into play particularly if your outdoor space is limited, therefore it is important to consider the outdoor space available before choosing your umbrella.
A perfect example of this is a verandah patio with little or no shade. Although the larger umbrella would provide you with more shade, the 2x2m may actually be better suited to this outdoor area. Why? Think of it in the following way; the verandah patio is generally square or rectangular, keeping the umbrella to the same shape only smaller will allow greater clearance from possible walls or structures creating a more practical outdoor entertaining area. This is not to say that the larger Billy Fresh umbrella is the wrong choice as everyone’s outdoor lifestyle will be different. It is just an example of what to consider when making your choice.
If you have a large area then it’s a matter of personal preference in conjunction with lifestyle. There’s also the option of incorporating both sized umbrellas, see image below. With the colorful stripes and contrasting shapes incorporating both will provide your outdoor entertaining area with a vibrant, versatile look.
Once the space is worked out, all you need to do now is pick your stripes. If you’re after something bright and fun we’d recommend the Signature, available in both the 2 metre and 3 metre. Otherwise we have a couple of subtle options such as the Coastal or Peninsula, available in 3 metre, which may be more your thing!
Weber winter warmer recipes – Whether it’s their charcoal or gas barbecues, the legendary flavour achieved by cooking on a Weber is at the heart and soul of everything they do and that is why Outdoor Living Direct Hoppers Crossing is proud to be a Weber Specialist Dealer. We stock the entire range of Weber including all barbecues and accessories. We’re your one stop shop for all your Weber needs and our friendly, trained staff are there to help you choose the right barbecue for you. As well as being a proud Weber Specialist Dealer we also love cooking on our Weber’s and sharing our favourite recipes. Below are a few of our favourite winter warmer recipes. All super tasty and guaranteed to satisfy your taste buds.
Step 1 Carefully cut an 8cm circle in the top of the pumpkin, around the stem, cutting through to the centre of the pumpkin, remove and discard. Scoop out the seeds and discard. Place the pumpkin into a Large Weber Frying Pan or barbecue-safe dish. Add into the centre of the pumpkin the onion, garlic, 1 tablespoon of olive oil, cumin, coriander and paprika. Toss with a spoon to combine.
Step 2 Prepare the barbecue for indirect and direct cooking over medium heat(190°C to 230°C).
Step 3 Roast the pumpkin over indirect medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
Step 4 During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over indirect medium heat for 10 minutes. Add the bacon, barbecue over direct medium heat for 3 minutes per side.
Step 5 Using heatproof gloves, carefully remove the pumpkin in the dish from the barbecue, along with the bacon and croutons.
Step 6 Scoop the onion mixture and pumpkin flesh into a food processor or large pot. Blitz with the chicken stock. Season with salt and pepper to taste. Roughly chop the bacon.
Step 7 Serve the pumpkin soup with the bacon pieces, croutons, cream and garnish with parsley.
1/2 cup fresh herbs of your choice (tarragon, chives, parsley, dill)
Step 1 Lay the salmon on baking paper or alfoil, skin side down (if the salmon has skin). Fold up the sides of the baking paper or alfoil to create a ‘boat’ for the salmon.
Step 2 Season the salmon with salt and pepper. Lay the lemon slices onto the salmon.
Step 3 Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Step 4 Whilst the barbecue is preheating, in a saucepan over medium heat, cook the butter and shallots until the shallots have just started to golden. Add the garlic and herbs, cook for a further 5 minutes or until the shallots are golden.
Step 5 Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the salmon on and cook for 20 to 25 minutes, or until cooked to your liking.
Step 6 10 minutes into the cooking time pour the herb and shallot butter over the salmon.
Step 7 Grill the lemon halves over direct heat for 5 minutes or until lightly charred and caramelised.
Step 8 Once the salmon has cooked to your liking, remove from the barbecue and finish with a squeeze of grilled lemon.
Step 1 Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and add the oil. Preheat on high for ten minutes.
Step 2 Lightly oil the lamb shanks and season with salt and pepper.
Step 3 Once the Q is preheated, leave the heat setting on high. Add the onion, carrot and celery to the casserole dish and cook, stirring occasionally, for 5-6 minutes. At the same time add the lamb shanks to the grill around the casserole. Cook for 2½-3 minutes per side, 5-6 minutes in total. Remove the casserole dish from the Q. Set aside the lamb shanks.
Step 4 Add the flour to the casserole, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks into the casserole. Finally, add the thyme and rosemary sprigs.
Step 5 Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heat proof gloves. Place the lid on the casserole (turning the vent control to steam) and place on the trivet. Cook for 2-2½ hours.
Step 6 Remove the casserole lid and continue cooking, stirring occasionally, for another 30 minutes, or until the lamb shanks are very tender.
1 sweet potato, peeled and cubed into 1.5cm pieces
250g cherry tomatoes
1 red onion, peeled and cut into eighths
1 lemon, halved
8 Medjool dates
1 cup cooked couscous, to serve
200g plain yoghurt, to serve
Fresh mint, to garnish
2 tablespoons Ras El Hanout spice mix
1 lemon, zest and juice
2 cloves garlic, crushed
1 tablespoon honey
5 tablespoons olive oil
1 1/2 teaspoons sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Step 1 Prepare the barbecue for indirect cooking over Indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 2 In a small bowl combine all of the marinade ingredients.
Step 3 In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion, toss to combine. Then in another bowl, toss the cherry tomatoes, dates and lemon halves in a little olive oil and season with salt.
Step 4 Roast the chicken, zucchini, sweet potato, red onion and the lemon halves over indirect medium heat for 35 to 40 minutes. Ensure that there is a small amount of space around each item of food for even cooking results. 20 minutes into the cooking time add the dates and cherry tomatoes, continue to cook for a further 15 to 20 minutes.
Step 5 Serve the chicken, vegetables and dates with couscous and plain yoghurt. Drizzle with the lemon and garnish with fresh mint.
1 x Weber Firespice Smoking Wood- Apple Wood Chunk
1 x crown roast of pork (14-16 points, approximately 2.9kg)
2 tablespoons olive oil
4 tablespoons sage chopped
Salt and Pepper
Step 1 Soak your Apple Wood Chunk for two hours in water.
Step 2 Set up your kettle for indirect normal fire cooking method. Light your Heat beads either by using the supplied charcoal baskets or a chimney starter.
Step 3 While the barbecue is heating, prepare the crown roast of pork.
Step 4 Remove the pork from the fridge and rub the olive oil, sage, salt and pepper all over the pork.
Step 5 To help prevent the bones from burning, wrap aluminum foil individually around the bones.
Step 6 Once the coals are ashed over, separate the baskets using tongs. Place drip trays between the two fires- must be large enough to catch all of the drips. Place the cooking grill on the barbecue with the grill handles directly over the fires.
Step 7 Place the pork roast in the centre of the cooking grill. Ensure all vents are open and place the lid on.
Step 8 Cook for approximately 2 hours or until done to your liking.
Serve the roast with vegetables, or salad of your choice.
Whether it’s their charcoal or gas barbecues, the legendary flavour achieved by cooking on a Weber is at the heart and soul of everything they do and that is why Outdoor Living Direct Hoppers Crossing is proud to be a Weber Specialist Dealer. We stock the entire range of Weber including all barbecues and accessories. We’re your one stop shop for all your Weber needs and our friendly, trained staff are there to help you choose the right barbecue for you. As well as being a proud Weber Specialist Dealer we also love cooking on our Weber’s and sharing our favourite recipes. Below are a few of our favourites. All super tasty and guaranteed to satisfy your taste buds.
6 prawns, shelled, head and tails intact, deveined
2 blue swimmer crabs, whole
6 oysters, shucked
Step 1 In a medium bowl, combine the chillies, coriander, shallot, garlic, ginger, lime juice, kaffir lime leaves, soy sauce, vinegar and sugar. Pour half of the dressing into a small serving dish, reserve to dress the oysters. Add the olive oil to the remaining mixture.
Step 2 Add the prawns and marinade for 30 minutes. If using wooden skewers for the prawns, soak in water for at least 30 minutes.
Step 3 Prepare the barbecue for direct and indirect cooking over medium heat(190°C to 230°C).
Step 4 Thread the prawns onto the skewers.
Step 5 Place the crabs over direct medium high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes.
Step 6 Remove all the seafood from the barbecue and serve onto a platter. Finally, spoon the reserved Thai dressing over the oysters.
6 Boneless, skinless chicken breast halves, about 170g each
For the marinade
1/4 cup olive oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped onion
1 clove garlic, minced
1/4 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 red onion, cut into 10mm slices
4 tomatoes, cut into 10mm slices
1 red or yellow capsicum, stem and seeds removed and cut into quarters
6 large flour tortillas
1 avocado, sliced
To make the marinade: Use a shallow, non metal container and combine the ingredients. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.
Step 2 Remove the chicken breasts from the marinade and discard the marinade. Cook the chicken breasts over direct/medium heat. Preheat a hotplate over direct/high heat and cook the onion slices, tomato slices and capsicum
quarters. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side.
Step 3 Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum and avocado in warm tortillas and roll up to eat. Serve with salsa.
1 ½ cups cooked potatoes (left over roast potatoes or par-cooked potatoes), diced into 2cm cubes
½ teaspoon cumin
½ teaspoon paprika
1 cup diced capsicum or other vegetables (onions, mushrooms etc.)
1 corn, kernels only
3 tablespoons fresh parsley or coriander, roughly chopped
1 avocado, diced
3 tablespoons salsa
Step 1 Prepare the barbecue for direct cooking over medium heat (180-230°C) and preheat a Weber large frying pan for 10 minutes.
Step 2 Sautee the speck over direct medium heat for 5 minutes or until crispy. Remove the speck from the frying pan onto paper towel with a slotted spoon, leaving fat behind.
Step 3 Place the cooked cubes of potato, cumin and paprika into the frying pan and cook for 10 minutes or until golden and crispy, you may need to add a dash of olive oil.
Step 4 Remove the potatoes from the pan and set aside. Add two tablespoons of olive oil and add the vegetables, sauté for 5 minutes. Add the potatoes and speck back to the frying pan and toss to combine.
Step 5 Prepare the barbecue for indirect cooking over medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Crack the eggs on top of the potato mixture and continue to cook over indirect medium heat for 10 to 15 minutes or until the eggs are cooked to your liking.
Step 6 Remove the frying pan from the barbecue and top with the parsley (or coriander), avocado and salsa.
Step 1 Set up your barbecue for indirect cooking. Preheat your barbecue for pork crackle roasting. Please refer to your handbook for further instructions.
Step 2 Dry the skin of pork with paper towel, or leave in the refrigerator overnight uncovered. Using a small sharp knife, score the skin at 1cm intervals, being careful not to cut into the meat.
Step 3 In a small bowl, mix together the five spice and 1 teaspoon of the olive oil, to make a paste. Flip the pork belly over so the skin side is facing down. Rub the five spice paste all over the flesh of the pork, taking care to not get the paste on the skin. Flip the pork belly back over and drizzle the remaining 1 teaspoon of olive oil onto the skin, then sprinkle the sea salt. Rub the olive oil and salt into the cuts.
Step 4 Once the barbecue has preheated, make adjustments to the burner controls if required for the high temperature pork crackle roast setting. Place the pork belly on and cook for 20 minutes.
Step 5 After 20 minutes, adjust the burner controls to reduce the temperature to the roast setting, cook for a further 35-40 minutes.
Step 6 While the pork belly is cooking, place all of the glaze ingredients into a saucepan. Heat the glaze on a side burner (or stove top) over high heat, bring to the boil. Reduce the heat to a gentle simmer and cook for 10 minutes, or until the glaze has reduced and thickened slightly.
Step 7 Once the pork belly is cooked, allow to rest for 10 to 15 minutes before serving. Thickly slice the pork belly and serve with the warm glaze.