Snap, Crackle, Pop! with Chef Troy Payne

The season to be outside and cook with fire is finally here. This week, co-hosts Tiffany Eslick and Devina Divecha drive out to the desert behind Town Square for a barbecue session with Chef Troy Payne. Chef Troy cooks a tomahawk steak, makes fish and chips barbecue-style, sears some broccoli stems, and finishes with some lamb ribs marinated with fig jam and toum.

He also breaks down the the difference between barbecue and braai, and shares a number of tips that could elevate your next barbecue evening!

On our bonus episode, we’ve got more snippets about Troy’s own journey, his love for broccoli, and great tips on doing more with food.

If you enjoyed this episode, we’d also recommend you check out our very first episode with Hatem Mattar, the UAE’s own pitmaster, talking about smoking meat.