Winter recipes for every occasion

June 02, 2021 By Southpoint Tuggeranong

Now that it is officially cold, it is time to start heating things up in the kitchen. A Canberra winter can be a little tough (freezing), but one benefit to the cold weather is that you can start eating those nice hearty meals again.

Our local butcher at South.Point, Platinum Meats has put together a list of winter recipes for every occasion.

Master of all Meatloafs

For when you want to be wined and dined but don’t want to leave the house, this master of meatloaf has a BBQ glaze and is topped off with a centre full of gooey cheese.  


    • 1kg lean ground beef
    • 1 1/2 cups dried breadcrumbs
    • 3/4 cup diced brown onion
    • 2 eggs
    • 2 Tbsp Worcestershire sauce
    • 1 1/2 Tbsp dried parsley
    • 1 1/2 tsp salt
    • 1 tsp pepper
    • 1 1/2 tsp garlic powder
    • 150 grams of mozzarella cheese cut into 1cm chunks
    • 1/2 cups Rufus Teague Touch O'Heat BBQ Sauce
    • Baking paper


  1. Preheat over to 180 degrees.
  2. Place beef, bread crumbs, onion, egg, Worcestershire sauce and spices into a large bowl. With your hand, mix the ingredients together very thoroughly.
  3. Line a load pan with baking paper then add 2/3 of the meat mixture. make a trench in the middle and fill with cheese. Cover with remaining meat mixture. Smooth top and cover with half of the Rufus BBQ Sauce.
  4. Cook for 30 minutes. Add remainder of BBQ sauce and cook for 30 minutes more.
  5. Slice it up and serve while hot and melty.

BBQ Caramelised Onion Grilled Cheese Sandwich

  For when you’re feeling fancy but still just want a toastie!  



  1. Slice your sourdough bread and set aside.
  2. Slice the onions and toss them into a pan with a little olive oil over medium heat. Let the onions cook down for a few minutes.
  3. Add Rufus Teague Blazin' Hot Sauce into pan and mix. Let that cook for 10 minutes or until the onions become brown, soft and are caramelised.
  4. Lay out the bread slices and begin making your sandwich by first stacking the caramelised onions, a few slices of brie cheese, and finish it off with apple slices.
  5. Using a sandwich press, or just in your pan, press the sandwich until the bread is grilled on both sides and the cheese is melted. Serve straight away!

BBQ Chicken Kebabs Over Creamy Polenta

  For when it’s BBQ night but also winter, the creamy polenta in this recipe makes a great sidekick to the flavourful BBQ chicken and takes kebabs to the next level.  


  • 2 cups polenta
  • 3 cups full cream milk
  • 2 Tbsp butter
  • Salt
  • 500 grams boneless, skinless chicken breasts
  • 1 bunch coriander
  • 1 avocado, sliced
  • Chives, finely chopped
  • Rufus Teague Whiskey Maple BBQ Sauce


  1. To make the polenta, bring 3 cups of water and 3 cups of full cream milk to a boil. Stir in the polenta and cook for 15-20 minutes until nice and creamy. Season with salt and pepper. Keep warm until ready to serve.
  2. On a grill top or pan, cook your chicken breasts over medium heat, flipping regularly until they are fully cooked. Set aside and let rest for 5 minutes.
  3. Cut chicken into cubes and toss them in a large bowl with the Rufus Teague Whiskey Maple BBQ Sauce. Go ahead and skewer your chicken.
  4. In a serving bowl, scoop your creamy polenta.
  5. Top the bowl with fresh coriander leaves and chives, then lay a few BBQ chicken skewers over the bowl and serve immediately.