4 Tbs Olive Oil

50g Chorizo cut into thin slices

2 cloves Garlic

1/2 Onion finely diced

1/2 Red Pepper diced

1 Tomato seeded and diced

100g Paella Rice

1 Tsp Smoked Paprika

100 Ml White Wine

500 Ml Chicken Stock heated

1 Saffron thread

Sea Salt and Pepper

3 Prawns

4 Mussels cleaned raw

100g Raw Squid – cleaned sliced

1 Tbs Flat leafed Parsley chopped

Pinch Dried Red Pepper Flakes

Lemon wedges



Heat half the olive oil in a paella dish or heavy saucepan.

Add the chorizo and fry until crisp, add half the garlic, onion and heat until softened.

Add the tomatoes, red pepper and rice.  Stir until all the grains of rice are nicely coated and glossy.  Add the paprika and wine and when its bubbling, pour in the hot chicken stock and season with salt and pepper.

Place the mussels in the dish with the joint facing down so that the edges open outwards.

Cook gently, uncovered, for approx 10 minutes.  Meanwhile heat the remaining oil and garlic in a separate pan add the prawns and fry quickly for 1-2 minutes then add them to the paella repeat with the squid and add to the paella.

Scatter the chopped parsley over the paella add lemon wedges and serve immediately.




Big thanks to Chef Ashley from the Icon Cookery School at Robina Town Centre for sharing this recipe.

To watch Chef Ashley make his Seafood Paella head to 7Plus – Season 3 Episode 35 of Step Outside with Paul Burt.


In Season 3 Episode 24 of Step Outside with Paul Burt we fired up the camp oven for a super easy and super satisfying camp curry with coca-cola.

Here’s the recipe :

1 x Diced Onion

Diced Lamb

Brown off in cast iron stove with olive oil

Add 3 tablespoons madras curry paste stir through meat and onions.


3 carrots roughly chopped

4 large potatoes roughly chopped into chunks

Pour in a bottle of 1.25l coke

Stir put the lid on

Add some pre heated heat beads to your lid and cook over your camp fire for around three and a half hours.




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!


© 2022 Step Outside with Paul Burt