Posted on Tuesday, 8th February, 2022

Inspiration from the American South

Just when we thought smoking was merely having a moment, it turns out to be a full-blown trend. In fact, the low-and-slow style of American barbeque cuisine has taken New Zealand by storm. Don’t have a smoker? Don’t sweat it. We show you how to nail the trend and delight your customers with a clever time-saving technique - How to smoke using a combi oven (refer to technique video below).

Inspiration from the American South
Up your Smoking Game with Peated Whisky

Up your smoking game with peated whisky

Put a smoky twist on your steak and give diners added excitement with the peaty punch of a bold Scotch whisky. Single malt varieties from the Scottish region of Islay are renowned for their fiery flavours, making them the perfect complement to your favourite cut of meat. Check out our Dry Aged Whisky Steak recipe with its ingenious reverse searing method (refer to technique video below).

KNORR Intense Flavours Deep Smoke

Nail the smoke & fire trend with KNORR Intense Flavours Deep Smoke liquid seasoning, with its natural, charred smokiness that can be used as a marinade, infusion, garnish or sauce.

KNORR Intense Flavours Deep Smoke


Combi Oven Technique

Try out our sizzling combi oven technique that captures all the flavour of an authentic smoked steak.


Reverse Searing Technique

Discover the time-saving art of reverse searing as featured in our dry-aged whisky steak recipe.

Dry Aged Whiskey Steak with Smoked Butter

Take your steak to the next level with a dry-aged whisky method and a lashing of smoked butter.

King Cut T-Bone with Smoked Garlic and Smoky Bourbon Dianne

Reinvent your steak diane with a hot-on-trend but easy to execute smoky version.

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