Spencer’s feeling spicy! He makes a light chickpea salad with charred halloumi and a cumin vinaigrette. Then, cooking over glowing charcoal chunks, he dresses humble cauliflower in a buttery sumac spice rub, and whips up with two different dipping sauces - a nutty tahini sauce and a spicy herb filled Skoug. The rack of lamb is coated in warm and fragrant shawarma spices and the grill works its magic and then Spencer plates colourful, sweet, charred beets onto a platter painted with creamy feta sauce , a za’tar vinaigrette and topped with crunchy pistachios. Don’t you love a little spicy hug on a summer day!

The sun is shining and Spencer is turning up the heat, cooking delicious grilled food perfect to be served on a bun. First he shares his secrets to the perfect grilled veggie burger with a smoked jalapēno aioli. Then he slow smokes tender and juicy sesame meatloaf, served in soft Bao buns and drizzled in a hoisin barbecue sauce. Then it’s all about the grilled tuna steak burger sliced and dressed with ginger mayo on a bed of crunchy sweet slaw. He serves it all along side a creamy grilled corn salad topped with a salty, spicy treat. Bring on the buns baby!

Spencer is inspired by all the fun different flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chili stuffed salmon pinwheels on skewers, coated with a pickled pepper butter. Then he fire roasts some bell peppers for his flavour packed harrisa butter basted grilled half chickens. Duck breasts gets a peppery pastrami rub and is served with charred stone fruit, berries and arugula. And garden fresh shishito peppers get a fast and furious char and a broken Caesar dressing.