Feb 11, 2020At Home

The Chef’s Secret: Season Two – Celebration Skewers

This double hit of delicious will make your party one to remember.

These Sirloin Skewers are a share plate sensation. Made with premium pasture fed Droughtmaster beef, marinated and sizzled until succulent. If that isn’t enough to get have your guests salivating, Adrian’s riff on an Aussie favourite will knock the edge off an appetite and put a smile on their face; BBQ Garlic bread, with a twist of Vegemite, caramelised onion and melty mozzarella.

Set against the wonderful backdrop of wedding and event venue The Barn @ Mount Hope, this satisfying duo will have the party toasting the chef!


Droughtmaster pasture fed Sirloin Skewers

  • 1kg Sirloin, cut into 4cm x 10cm long strips
  • 2 teaspoons Thyme, finely diced
  • 2 teaspoons Rosemary, finely diced
  • 2 tab  Dijon mustard
  • Salt
  • Pepper
  • 2 tablespoons Squeaky Gate All Rounder Olive Oil


  • 1 tablespoon CSR Dark Brown sugar
  • 1 tablespoon sherry vinegar
  • 1 tablespoon seeded mustard
  • Salt
  • Pepper
  • ¼ cup Squeaky Gate All Rounder Olive Oil

Garlic Bread with Vegemite, Caramelised Onions and Mozzarella Cheese

  • 1 baguette, sliced 2-3 cm thick slices
  • 250gm butter, at room temperature
  • 1 tablespoon Vegemite
  • 1 tab cloves garlic, finely diced
  • 1 tab chives, finely sliced
  • 2 tab parsley, finely chopped
  • 1 cup onions, caramelised (aprox 1 large onion)
  • 1 tablespoon CSR Dark Brown Sugar
  • 300gm mozzarella
  • Salt
  • Pepper


Droughtmaster Sirloin Skewers (To Marinate Overnight)

  1. Put the sirloin in a large mixing bowl.
  2. Add garlic, rosemary, thyme and Dijon mustard. Add salt and pepper to taste.
  3. Add a generous pour of Squeaky Gate All Rounder Olive Oil.
  4. Combine all ingredients. For best results refrigerate and marinate overnight.
  5. Once marinated, skewer the sirloin pieces to prepare for BBQing.
  6. Preheat the gas BBQ to a medium to high heat
  7. Cook the skewers on the barbecue for 7-8 minutes, gently turning to cook evenly on all sides.

Garlic Bread with Vegemite, Caramelised Onions and Mozzarella Cheese

  1. Pre-slice the baguettes crosswise to almost all the way through.
  2. Thinly slice half an onion and fry with Squeaky Gate All Rounder Olive Oil to caramelise. Add a tablespoon of CSR Dark Brown Sugar to the onions and stir through, tossing occasionally until onions are soft and translucent. Remove from heat.
  3. Add a tablespoon of Vegemite to already to softened butter in a medium bowl. Add garlic, chives and parsley. Put 1/4 cup of the caramelised onions into the bowl with the rest of the ingredients, also adding the mozzarella. Add salt and pepper to taste, then stir to combine.
  4. Put roughly 1 tablespoon of the mixture in-between the cut sides of the baguette.
  5. Wrap in baking paper then foil and place on gas barbecue on low-medium heat for 10-12 minutes, turning occasionally, or until mozzarella is melted. 


  1. Put CSR Dark Brown Sugar, sherry vinegar, seeded mustard, salt, pepper and Squeaky Gate All Rounder Olive Oil in a jar.
  2. Secure the lid and shake well until combined.

To Serve

  1. Pour dressing over the sirloin skewers and serve with your choice of grilled vegetables.
  2. Serve with Garlic and Vegemite Bread on the side.