Seasoned prawns, crispy crab in a beer batter all loaded up in a french stick with your salad of choice this pimped Po’ Boy Burty style is the ultimate flavour bomb you can’t beat.

Here’s Burty’s version of a hunger buster to try at home.


Look no further for the ultimate burger, these Marlin Burgers are the bomb when it comes to flavour. Sure they’ll take a little longer as you need to marinade them but we assure you it’s worth it! Get your drool on and check out how easy they are to make.


Looking to fire up the grill?

Why not try Burty’s Marlin Shish-ka-burt’s! They’ll be a colour and flavour explosion for your next BBQ. Check out how easy they are to make.



Cut flake into bite-size pieces
Coat pieces in flour
Then into egg wash mix
Followed by breadcrumbs I’ve used crummies from tip top
Heat canola oil in wok
Oil is ready when it starts to smoke
Individually place each piece of flake into hot oil. Do not over crowd your wok.
Pieces are ready when they float to the top.
Drain on paper towel and enjoy.




On Season 3 Episode 3 Paul made his Easter go to dish; a Smoked Cod Pie.

Here’s what you’ll need to make it at home:



  • 1/2 kg smoked cod
  • 1/2 small white onion finely diced
  • 2 cloves garlic finely diced
  • Finely chopped parsley  (optional)
  • 1 Litre Milk
  • Salt and Pepper


  • Equal parts flour and butter


  • Mashed Potato
  • 1/4 cup grated parmesan cheese , optional


Cut cod into bite size piece and set aside in a bowl.

Finely dice 1/2 small white onion and 2 cloves of fresh garlic and set aside.

Slowly bring the milk to the boil on the stove continuously stirring to ensure it doesn’t burn.  Once boiled turn down the heat to a simmer and gently add cod.

Cod will take approx 5 mins to cook in milk.  Add finely diced garlic and onion to fish and milk mix and gently stir though using a wooden spoon ensuring not to flake the fish apart.  When the onion is clear the mix is cooked.

Strain milk and set aside fish, onion and garlic mix.

Time to make the roux.  Using equal parts of flour and butter – melt butter in a pot and whisk in flour to make a dough like consistency.  Slowly add strained milk to the mix continuously stirring to ensure no lumps.  Continue to stir till it thickens.

Add in your fish, onion and garlic mix, season and add chopped parsley.

Pour mixture into a pie dish leaving enough room at the top to add your mashed potato.

Top with mashed potato, sprinkle of parmesan and bake in a moderate oven till golden brown or around 35mins.



Big thanks to Chef Ashley from Icon The Cookery School at Robina Town Centre for the loan of his kitchen and being our brave taste tester!  Thanks Chef Ashley.


RUMP CAP (PICANHA) Brazillian Styleon Rotisserie over Lump Charcoal

Rump Cap sliced into 4 even thick size steaks and speared onto rotisserie skewer with fat cap at alternating sides.

Salt well with sea salt flakes or BBQ rub of choice.

Add skewer to the BBQ and cook over a direct heat (Lump Charcoal) until desired Internal Temp or Bark is achieved. (This will smoke due to the fats dripping on the charcoal)

Then slice external shavings of Picanha onto board.

Top with a fresh Chimichurri and serve


Authentic Chimichurri Sauce.

½ Cup Olive Oil

2 Tbsp Red Wine Vinegar

Chopped Parsley, Chopped Fresh Garlic, Chopped Chili or 1Tbsp Flakes, Dried Oregano, S&P to taste.

Add all Ingredients into a bowl, mix well, let sit for at least 2 hours prior to serving or overnight preferred. Let the flavours really unite!!


Recipe with thanks to;





Boil equal parts white wine and water.  Add cleaned and de-bearded mussels to pot, cover and cook roughly 5-7 mins-you want all the mussels to open.

Once open, pour mussels and liquid into a bowl and set aside.

Add your favourite jar of tomato based pasta sauce, choose one with seasoning, herbs and plenty of flavour to the pot, heat through and then return your mussels and liquid to the pot.

Mix through so the sauce coats all the mussels, serve over your favourite pasta and enjoy with some fresh crusty bread.






Add equal amounts butter and oil to a heated pan.  When melted add fish to pan skin side down. We used Barra but its fine to use any fish you enjoy.

Make the salsa by adding to a bowl:

Chopped red onion

Chopped Coriander

Diced Mango

Salt and Pepper

Squeeze of lemon juice

Lime Zest

Mix together and set aside.

Turn fish occasionally and when cooked place on paper towel to absorb oil.

Warm up a wrap and add salsa mix and fish to it.  Wrap it up and enjoy!




Butter for pan

Scallops – larger scallops work best

Slider Buns



Crunchy Fried Onions

Basil (fresh)

Egg Mayo

Franks Hot Sauce


Add butter to a hot pan, melt and add scallops.  Cook scallops 2 mins per side, season.  Mix egg mayonnaise, (enough to coat all your slider rolls) and a dash of Franks hot sauce, add to rolls.  Add a slice of tomato, lettuce, leaf of fresh basil and your cooked scallop, season and pop a toothpick through to secure your bun lid.  Enjoy.



In Season Two Episode 25 we head to Gladstone to the Lightbox Espresso & Wine Bar where Executive Chef Lance Myer makes us a beautiful Scallop Ceviche almost too pretty to eat.

© 2021 Step Outside with Paul Burt