Handmade Artisan Goods
Rated 5 out of 5
“It doesn’t get any more authentic than this.” – Santiago. P
Hand-crafted by
smoke-lovin enthusiasts.
Everything you need for the ultimate Barbecue feast.
Smokin’ Gauchos is about bringing home, everything elemental about cooking. Fire, smoke, meat, artisan handmade goods, wine, great company, and good times.
Thoughtfully designed and made in Australia.
Our range is designed by passionate enthusiasts, who have cooked with fire for decades. Where form meets function, everything we make is thoughtfully designed for versatility, with the cook (or chef) in mind.
Our Famous Parrilla.
Our mission was to create the ultimate wood-fire grill, that is as authentic as it is functional. Australian-made, and hand-crafted. Our famous Parilla has been used by backyard cooks, and well-known Chefs’ alike.
Art Meets Function
Designed to be as beautiful as is is functional. Our famous Parrilla features include:
– A large, interchangeable “V” Grill (750mm x 450mm).
– Adjustable grill height that allows for long, low & slow cooking, or can be lowered for searing hot grill grill marks.
– Hanging rail & Warming rack for smoking.
Simple to use
From lighting a woodstack to create hot coals, or simply using charcoal. Our Parrilla makes it simple, from a daily cook, to a weekend feast.Storage
Ample storage for everything you need to cook. – Large firewood rack with pockets for kindling. (Holds enough wood for 8-10 hours of cooking) – Channels for the interchangeable grill, trivet, and hotplate (coming soon) – Solid timber base for utensils, trays, and anything else you need. Our Famous Parrilla.
Our mission was to create the ultimate wood-fire grill, that is as authentic as it is functional. Australian-made, and hand-crafted. Our famous Parilla has been used by backyard cooks, and well-known Chefs’ alike.
Art Meets Function
Designed to be as beautiful as is functional. Our famous Parrilla features include:
- Our large, interchangeable “V” Grill (750mm x 450mm).
- Adjustable grill height that allows for long, low & slow cooking, or can be lowered to searing hot grill marks.
Simple to use
From lighting a woodstack to create hot coals, or simply using charcoal. Our Parrilla makes it simple, from a daily cook, to a weekend feast.Storage
Ample storage for everything you need to cook.
- Large firewood rack with pockets for kindling. (Holds enough wood for 8-10 hours of cooking)
- Channels for the interchangeable grill, trivet, and hotplate (coming soon)
- Solid timber base for utensils, trays, and anything else you need.
Rated 5 out of 5
Really well made, great to see a quality Australian product, made in Australia, from Australian materials. Easy to use, looks great in the BBQ area at home.
Jared. S
⚒️🔥 SECOND LIFE: RESTO🔥⚒️
A little while back I shared this blade — a 13.5in piece of carbon steel with a past.
Since then… I’ve spent some time bringing it back.
Cleaning years of use.
Working through the patina without stripping its story.
Bringing the handle back to life.
No modifications.
Not trying to make it perfect, just usable again.
There’s something in that process… slowing down, respecting the tool, understanding how it was made and how it was used long before it got to you.
This video is that process.
Still one final step to go — handing it over to @hearth_fire_forge to put a proper edge back on it 🔪🔥 That’s when it really comes alive again.
Massive thank you again to Maggie @slow_folk — this one’s got a lot more life left in it.
#smokingauchos #KnifeRestoration #CarbonSteel #HandTools
🦀🔥CRAB ROLLS🔥🦀
Inspired @pot_n_panz to make one of these bad boys!
Fresh caught blue swimmer crabs, boiled, set in ice, picked and folded through @kewpie_australia mayo with lemon juice, pickled onion, diced peppers, a dash of dijon mustard, salt and plenty of cracked pepper.
Loaded onto soft mini bread rolls with baby spinach for that perfect mix of rich, fresh, sharp and crunchy.
Simple stuff, but when the crab is this good, that’s all you need. 👌🏼🌊🔥
#smokingauchos
🍄🌲 PINEYS 🌲🍄
First forage of the season and the pine mushrooms had other ideas. 😅
We hunted through the forest for a good while before we finally started finding them, a modest haul to start the season. The kids were relentless though, and eventually we had enough to make a few jars of pickled mushrooms to take home.
There’s something about taking the kids into the forest during school holidays. No screens, no noise — just the smell of pine needles and the quiet satisfaction of finding something wild and turning it into food.
Our Smokin’ Gauchos Paring knife got a workout cleaning them up on the spot. 🔪
If you’ve never pickled saffron milk caps before, this is the one. They’re surprisingly mild, a little earthy, slightly peppery, and they keep in the fridge for months.
Throw them on a charcuterie board, next to some cured meat, or straight on toast with a bit of butter. Honestly elite.
🍄 PICKLED PINE MUSHROOMS (SAFFRON MILK CAPS)
Makes 1–2 jars | Prep: 5 mins | Cook: 5 mins
Ingredients
– 250g saffron milk caps (pine mushrooms), cleaned and sliced
– 200ml sherry vinegar or red wine vinegar
– 200ml water
– 100g sugar
– 50ml olive oil
– 1 tsp salt
– 5 black peppercorns
– 3 cloves garlic
– 2 bay leaves
– 1 sprig rosemary
– 1 sprig thyme
To clean: soak mushrooms briefly in a solution of 6 cups water + ½ cup white vinegar, then rinse.
Method
1. Combine the vinegar, water, sugar, olive oil, salt, peppercorns, garlic, juniper berries, bay leaves, rosemary and thyme in a saucepan. Bring to the boil.
2. Add the sliced mushrooms and simmer for 1 minute.
3. Remove from heat, cool slightly, then pour into sterilised jars — make sure the liquid covers the mushrooms completely.
4. Store in the fridge for up to 6 months.
A good knife makes the whole thing better.
Link in bio. 🔥
#smokingauchos
🍅🌿BURRATA🌿🍅
Hard to beat this for a long weekend lunch.
Heirloom tomatoes from @harrisfarmmarkets @lacasadelformaggio burrata, wild fennel I grabbed from the side of the road, @adinavineyard EV Olive oil, @olssonssalt flakes, and @sonomabakery sourdough baguette toasted over the fire.
Ceramics by @highcountryhands
Simple as it gets. Just good ingredients. 🔥
Happy Easter 🐣
Burrata with Heirloom Tomatoes, Wild Fennel & Toasted Sourdough
Serves 2–4
What you need
∙ 3–4 heirloom tomatoes, thickly sliced
∙ 1 ball fresh burrata
∙ Small handful wild fennel fronds
∙ Good sourdough, sliced
∙ Extra virgin olive oil — be generous
∙ Sea salt flakes
∙ Cracked black pepper
How to do it:
Lay the tomatoes out on a plate.
Season well with salt and let them sit for five minutes — they’ll start to release their juice and that becomes part of the dressing.
Toast your sourdough over the fire or in a pan until golden.
Place the burrata in the centre of the tomatoes.
Scatter over the wild fennel, crack over pepper, and finish with a solid pour of olive oil.
Serve with the toast on the side for dragging through everything.
That’s it.
#smokingauchos
🔥💦🐟 Sometimes I get to do some fun things…
🐟🦀🐙🦐 @seafoodnburgers
Shirt: @hunterselement
⏱️ @bremontwatches
🎥 @rachxomin
⚒️🔥EXCLUSIVE COLLAB🔥⚒️
One of our goals with Smokin’ Gauchos was to collaborate with an epic Aussie knife maker and create a limited run of unique blades for chefs, cooks and enthusiasts who want a true one-off piece of art. 🇦🇺🔪
Proud to share the Smokin’ Gauchos x @hearth_fire_forge collab.
Each blade is handcrafted here on the Central Coast, engraved w/ Hearth Fire Forge x Smokin’ Gauchos, and can also include your name (optional).
Prices include free shipping Australia-wide 🚚
International orders: contact us 🌍
👇FIRST 20 KNIVES AVAILABLE👇
(In order of appearance)
🔪 K-1 Bunka — Cumai damascus, specialty micarta from Ukraine — $575
🔪 K-2 Utility Knife — Low layer damascus, stabilised black palm handle — $395
🔪 K-3 Kaisaki — 1084/15n20, red/black micarta — $305
🔪 K-4 Petty Knife — 5160 steel, specialty micarta from Ukraine — $305
🔪 K-5 Brisket Slayer — Low layer damascus, mallee burl + multilayer carbon fibre — $525
🔪 K-6 Medium Gyuto — Damascus 1084/15n20, yellow carbon fibre — $475
🔪 K-7 Slicer — 1084/15n20, dyed multilayer timber — $465
🔪 K-8 Cu-mai Chef’s Knife — 1084 high carbon steel + copper, red/black/yellow micarta — $425
🔪 K-9 Damascus Cu-mai Paring Knife — Low layer damascus, multilayer copper, specialty micarta — $345
🔪 K-10 Chef’s Knife — 3-layer san-mai, red/black micarta — $415
🔪 K-11 Utility Knife — 3-layer san-mai, dyed multilayer timber — $425
🔪 K-12 Gyuto — 3-layer san-mai, blue carbon fibre — $425
🔪 K-13 Honesuki — 1084/15n20, stainless honeycomb red/blue resin — $305
🔪 K-14 Nakiri — 3-layer san-mai, red/black micarta, brass pins — $425
🔪 K-15 Utility Knife — Low layer damascus, dyed/stabilised maple burl, white carbon fibre — $405
🔪 K-16 Camping Knife — Cumai, red resin + brass foil handle — $395
🔪 K-17 Brisket Slicer — Gomai, dyed/stabilised maple burl — $475
🔪 K-18 Chef Knife — Cu-mai, bocote handle — $425
🔪 K-19 Santoku — Sanmai 1084/15n20, dyed/stabilised mystery burl — $425
🔪 K-20 Bunka — Low layer damascus bunka, dyed/stabilised maple burl, brass pins — $495
HOW TO ORDER 📩
Full name
Address
Phone
Email
We’ll send a Stripe link to complete payment by credit card 💳
First in, best dressed. No holds.
🔥🥪 KING GEORGE 🥪🔥
I’ve got a bit of a secret weakness…
A legit deli sandwich Panini or Focaccia. Lightly Toasted. Packed with deli meat and condiment goodness. Slightly too big to eat properly.
This one… affectionately known as the “King George” from @localpickler at @goingtogracelands Providore.
Simple things done properly – perfect bread from @sonomabakery , great fillings, pressed hot, eaten wherever you can find a seat… or in this case, the driver’s seat on the way to sports
🔥🥪
#smokingauchos #delisandwich #panini #localpickler #gracelandsprovidore
🇹🇷🔥 TURKUAZ 🔥🇹🇷
@turkuaz_enmore was an epic experience. Proper, home-grown Turkish.
The bread is baked in-house.
The dips are all made from scratch, simple and beautiful.
The Beyti is their hero dish. Sensational. Charred over coals.
Same with the shish skewers, cooked properly, over coal, the way it should be.
Finished it off with a Turkish coffee.
Inner West doing what it does best.
#smokingauchos #TurkuazEnmore #InnerWestEats #CookedOverCoals #TurkishFood FamilyDayOut 🔥
🥖🥐LOCAL GEM 🥐🥖
Tucked away quietly, @goingtogracelands Providore is one of those beautiful little hole-in-the-wall delis that just gets it right.
Handmade pickles.
Stone fruit jams.
House-made granola.
Homemade Ruebens & Sandwhiches
Banana bread still warm with salted butter.
Proper pastries.
And fresh bread from @sonomabakery 🥖 — because if you’re going to do bread, you do it well.
Run by the beautiful Lydia, she is creating something special for the community.
Open Thursday to Saturday mornings, it’s genuinely beautiful to see our locals thriving and creating spaces that celebrate good food and community. These are the places that shape neighbourhoods.
Support local. Buy the good bread. Grab the jam. Stay for the conversation. ☕️✨
#smokingauchos #GracelandsProvidore #SupportLocal #SonomaBread #LocalDeli HandmadeGoods CommunityFirst GoodFoodGoodPeople 🍞🥒🍯
⚒️🔥 SECOND LIFE 🔥⚒️
There’s something special about a blade that’s already lived a life.
This vintage beauty was generously gifted to me by Maggie @slow_folk — and from the moment I held it, I knew it had stories in it.
Massive 13.5in blade
Carbon steel.
Heavy. Honest.
Worn from years of real use.
You can see the patina, the marks, the evidence of meals cooked and hands that worked before mine.
Now it’s my turn.
I’ll be restoring this blade, cleaning it up, bringing the edge back, conditioning the handle, and giving it the respect it deserves. Not to make it new… but to make it ready for its next chapter.
There’s something deeply satisfying about bringing old tools back to life. Especially ones that were built properly to begin with.
Thank you Maggie🙏🏼🔥
#SmokinGauchos #VintageBlade #CarbonSteel #KnifeRestoration #HandTools FireCooking OldToNew SlowLiving ArtisanLife CookWithFire 🔥
🔥🔥 SOMETHING’S COOKING 🔥🔥
For a long time, Smokin’ Gauchos has been about more than just grills, knives, or fire tools.
It’s about community.
Craft.
Experience.
And the kind of people who feel at home around a real fire.
We’ve been building something quietly in the background.
Not a product.
Not a sale.
Something bigger.
If you’ve ever felt connected to what we do…
If you’ve followed the journey, cooked on the Parrilla, shared a bottle of red beside the embers…
And you’re curious about being a little closer to the brand…
Reply 🔥
Or DM us “INTERESTED”.
Let’s see who’s out there.
#SmokinGauchos #WoodFireCooking #LiveByTheFire #ArtisanMade #FireCulture AsadoLife AustralianMade CookWithFire BBQLife FireCommunity 🔥
🍷✨UPSTAIRS WINES✨🍷
Last night we headed to the opening of @upstairswines in Green Point… and what a welcome addition to the coast.
Warm lighting, timber everywhere, bottles lining the walls, and that buzz you only get when good wine and good people collide.
Our wine highlights:
🍷 Château Maucoil 2020 Châteauneuf-du-Pape
🇪🇸 Rioja Vega “Venta Jalón” 2016 Reserva Especial
And the gorgeous Vermentino!
And the food… 👌
Incredible sharing boards layered with:
🐟 Tinned fish
🦆 Duck terrine
🥖 Pâté & fresh bread
🥒 Pickled veg
🧀 Cheeses and Beautiful little bites designed for passing, pouring and staying a little longer than planned.
It’s the kind of place where you start with “just one” and end up working your way through the list.
The Coast needed this.
A proper neighbourhood wine bar.
Great producers.
Thoughtful food.
Zero pretence.
We’ll be back 🍷 @upstairswines
& thankyou @mikeyzeee for being a great host!
#UpstairsWines #GreenPoint #CentralCoastNSW #WineBar #ChateauneufDuPape Rioja GoodWineGoodFood SommelierLife NeighbourhoodWineBar AustralianWineCulture