Meatsmith’s Summer Series

The long, leisurely days of summer call us outdoors – to the warmth of the sun, the fresh air of the garden, and the simple joy of gathering with family and friends. Summer is the season for cooking over flames, where quick and delicious meals come alive on the barbecue.

In Meatsmith’s Summer Series, we ventured beyond the ordinary, exploring new techniques, vibrant flavours, and the global cuisines that define the spirit of summer.

Every fortnight from January through to the beginning of March, we presented a collection of new products and recipes.

After the festive whirlwind, we began with simplicity—dishes that were effortless yet satisfying: Chorizo Verde, Lamb Arrosticini, and Anchovy Sambal.

From there, we travelled. To the American South, where the soulful depth of barbecue met the slow burn of Mexican chiles in dishes such as Lamb Barbacoa, South Carolina Boston Butt and sausages Al Pastor.

Next to France, where sun-drenched afternoons on the Riviera inspired Rare Breed Truffle Ham, Smoked Bone Marrow Butter Garlic Bread and Pork Crépinettes.

And finally, to the streets of Seoul, where summer’s final notes played out in the fresh, dynamic flavours of Maekjeok Pork Skewers, Gochujang Spatchcock and Mission Chinese Pork Ribs.