Slow Cooked Beef Short Rib

Zulu Short Beef Rib
Zulu Short Beef Rib

“Super simple and sure to impress. Slow cooking/smoking meats is a sure-fire way to look like a pro in the kitchen with minimal effort. There are a few variations on cooking methods for this recipe. This example is using a hooded gas BBQ, but an oven is just as good”


Prep Time: 15 mins

Cook Time: Minimum 4.5 hours, the longer the better

Skill Level: Beginner

Servings: 2-3 



  • 1kg Cut of Beef Short Rib (ask your butcher)
  • 1 tsp Garlic Salt (fresh garlic & plain salt will suffice)
  • 1 tbsp Smoked Paprika
  • 2 tbsp SpiceGirlz Zulu-Lu
  • 1 tbsp Olive Oil
  • 1 tbsp Honey
  • Wood smoking chips (optional – BBQ use only)



  1. Place the ribs, rack (bone) side down in an oven tray.
  2. Drizzle olive oil over the meat, then sprinkle the garlic salt and smoked paprika over it.
  3. Coat the meat with the Zulu-Lu, it will hold quite well through the cooking process so spread it evenly.
  4. Heat your BBQ (or oven) to 125◦C. Low and slow is the key!
  5. Put the tray into the BBQ and shut the lid.
    • If you have wood smoking chips, add them to the flame now to give the meat that extra smokey taste.
  6. Cook at a constant low heat of 125◦C – 150◦C for 3 hours.
  7. Take the tray out, cover it with aluminium foil and return to the BBQ.
  8. Leave the meat for a minimum of another 1.5 hours. The longer you leave it the more tender the meat will be.
  9. 30 minutes before you plan to serve, take the meat out and drizzle the honey over the top and return to the heat. This will go golden brown and act as a glaze.
  10. Remove and enjoy!

Pumpkin and Red Lentil Curry

Red Lentil Hakuna Curry

“Vegan friendly and super versatile, this curry is full of flavour and and will easily freeze so you can prepare it in bulk and enjoy as desired”


Prep Time: 20 mins

Cook Time: 30 mins

Skill Level: Intermediate

Servings: 3-4 



  • 1 Clove of Garlic (crushed)
  • 1 Cup of Stock (chicken/veg)
  • 1 Small Onion (cut into wedges)
  • 1 tbsp Olive Oil
  • 4 Cups. Diced Pumpkin
  • 1 Large Potato (cubed)
  • 4 tbsp. SpiceGirlz Hakuna Matata
  • 1/2 Cup. Red Lentils (rinsed & drained)
  • 1 Cup. Coconut Cream
  • 1/2 Cup. Red Capsicum (finely sliced)
  • 1/2 Cup. Green Beans (chopped)
  • Brown rice (to serve)
  • Sour cream or Natural Yogurt (optional)



  1. Heat olive oil in a large pan.
  2. Add garlic and onion and saute (fry) lightly.
  3. Add pumpkin and potato and toss until coated.
  4. Cook for 5 minutes then add SpiceGirlz Hakuna Matata.
  5. Add lentils, stock and coconut cream. Stir thoroughly and cover.
  6. Cook on a low heat for 20 minutes until the pumpkin has softened.
  7. Add the green beans and capsicum and cook for another 5 minutes.
  8. Serve over rice and top with a dollop of sour cream or natural yogurt.

Moroccan Cous-Cous With Preserved Lemons

001 Moroccan Cous Cous

“This delicious and simple recipe is perfect to make in bulk and keep in the fridge for snacking, lunches and all of those BBQ’s that pop up last minute through the warmer months! Vegan friendly and super versatile”


Prep Time: 10 mins

Cook Time: 10 mins

Skill Level: Intermediate

Servings: 3-4 Depending how hungry they are



  • 1 Cup Pearl Cous Cous
  • 1 Cup of Stock (Chicken/Beef/Veg)
  • 1 1/2 Cups Water (if you’re feeling fancy add a splash of white wine)
  • 1 Cup Frozen Minted Peas
  • 2 tbsp SpiceGirlz Moroccan Jam
  • 3 Chunks of SpiceGirlz Preserved Lemons (rind only, diced)
  • 1 Cup of Diced Red Capsicum
  • 1 Cucumber Diced
  • 1/2 A Fresh Lime
  • 1 tbsp. Olive Oil



  1. Put the water and stock in a saucepan and bring to the boil.
  2. While you’re waiting, dice up the cucumber and capsicum.
  3. Once the liquid is boiling pour the dry cous cous into it, turn off the heat and put the lid on. It will take about 10 minutes to absorb it all.
  4. Once all the liquid has been soaked up leave the cous cous to cool, pour the olive oil into it and stir through the Moroccan Jam with a fork so it all separates and looks fluffy.
  5. Once cool mix the peas, capsicum, preserved lemons and cucumber into it and squeeze the lime over the lot.
  6. Serve and enjoy!