All proteins are smoked Low & Slow over wood-fired BBQ's by our Grand Championship Winning BBQ team, then cryovaced ready to be re-heated at home with full heating instructions provided,...
Read More 
We always love celebrating this day with some Australia Day specials - it's one of the best days of the year to get the BBQ fired up and cook some...
Read More 
Have you heard about Cotton Tree Meat's original invention combining lamb with pork crackling? We've proudly named this product 'The LaMackle'. It's been a huge hit for those lucky enough...
Read More 
Have you experienced the difference with our specialty dry aged steak? At Cotton Tree Meats we are dedicated to providing the Sunshine Coast with a steak dining experience like no...
Read More 
The Sunshine Coast BBQ Festival event at Aussie World was on last weekend, and Cotton Tree Meats very own BBQ team The Bovine Technicians cleaned up, snagging two first place...
Read More 
Cotton Tree Meats ran two BBQ schools this month which were a huge hit! A massive thank you to Daryl & Craig at Sunshine Brewery for the hospitality. Attendees enjoyed...
Read More 
Wow, what an epic day of BBQ! We'd like to thank the Sunshine Coast BBQ community, we love sharing our knowledge and passion for BBQ with our loyal customers. Thanks...
Read More 
No better way to bring an amazing curry flavour to the char grill than through this Asian inspired dried spice Massaman blend, from the aroma of the grill to the…
This dish to me is just how a potato salad should be, it is the French version and one that I got taught by a French chef (Manu) and one…
Start by seasoning the Osso Bucco with some salt and pepper, then in a large pan pour a lug of olive oil into the pan and start by browning the Osso Bucco over medium to high heat until you get some good colour, you will look around 5-8 minutes and you may have to do in batches.
