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
🔥🏔️SECRET PROJECT🏔️🔥
Every now and then a project lands in our lap that stops us in our tracks.
This one… is heading into one of the Top 100 wineries in Australia. 🍷
And for now, that’s all we can say.
Inspired by the great @francismallmann , we’ve built a 1.6m diameter, 2.4m high dome, a true centrepiece.
Topped with a 3mm solid copper roof that will slowly patina over time, telling its own story through fire, smoke and seasons. 🧡🔥
Alongside it:
🔥 A brand new custom “Coal Station” — a heavy-duty standalone brasero, purpose-built to run a large, constant wood fire. Its sole job? Producing perfect embers on demand to feed the grills.
🔥🔥 And 3x small drum grill / parrillas — stainless steel drums, integrated wood stacks, and precision grill mechanisms. Built tough. Built beautiful. Built to perform.
This wasn’t just fabrication.
It was engineering.
It was artistry.
It was trust.
Seeing these pieces leave the workshop knowing where they’re headed… that’s something special.
We can’t wait to share more as this project comes to life over the coming months.
Big things. Real fire. Proper craftsmanship. 🔥
#smokingauchos #custombuild #woodfirecooking #parrilla #brasero francismallmaninspired australianmade handmade artisansteel winerylife hospitalitydesign livefire firecooking customfabrication outdoorcooking woodfiregrill copperroof coalstation livefirecooking
🍷🔥CELLAR CONTROL🔥🍷
You know it’s time…
When you go to grab a bottle and realise your “little collection” has quietly turned into a full-blown operation 😅
So what do you do?
You call in the professionals.
A couple of Sommelier mates @mrs.mikaela.poole and @kyle_poole graciously offered to come over and help organise the chaos. Bottles sorted, vintages grouped, regions aligned, drinking windows discussed… proper cellar therapy 🍇📚
In return?
I fired up a woodfired seafood, chicken & chorizo paella on the Parrilla.🥘🔥
Prawns, clams, chicken, chorizo, saffron stock, home made seafood stock, lemon wedges… cooked low and slow over flame while they debated what we’d open.
The chosen match for the paella:
🍷 @chateaumontredon Château Mont-Redon 2007 Châteauneuf-du-Pape
And while we were at it, we also opened:
• 🥂 Champagne Pascal Agrapart “Minéral” Extra Brut Blanc de Blancs @domainepascalagrapart
• 🍏 Felton Road Bannockburn Chardonnay 2024 (Central Otago)
• 🍯 Domaine des Bernardins Muscat de Beaumes-de-Venise 2018
From Champagne to Rhône to Central Otago to Southern France… not a bad way to “organise” a cellar 😏
Good friends.
Serious bottles.
Woodfire cooking.
Sometimes the best way to restore order… is to open a few corks. 🍾🔥
#WineNight #ChateauneufDuPape #PascalAgrapart #FeltonRoad #MuscatDeBeaumesDeVenise WineCellar WoodfiredCooking Paella GoodWineGoodFood SommelierLife EntertainAtHome SmokinGauchos
🔥🦘 HOT & FAST 🦘SKEWERS 🦘🔥
This one’s all about heat, restraint, and respect for the meat.
Kangaroo loves it hot and fast, cooked medium rare, rested briefly, and served simply.
Cooked over open flame on La Parrilla, these skewers pair lean roo with sweet roasted beetroot, native spices, and a subtle citrus lift. Nothing more needed.
⸻
🔥 Kangaroo & Roast Beetroot Skewers (Hot & Fast)
Ingredients
– Kangaroo loin or backstrap, cut into large chunks
– Cooked & cooled roast beetroot, cut into wedges
– Extra virgin olive oil
– Native pepperberry, crushed
– Saltbush, ground
– Sea salt
– Fresh rocket (to serve)
– Dehydrated orange slices (to finish)
⸻
Method:
1) Prep the Skewers
Thread kangaroo and roast beetroot alternately onto skewers. Keep pieces chunky to protect the meat from overcooking.
2) Season Simply:
Lightly coat with olive oil. Season generously with crushed pepperberry, saltbush, and a pinch of sea salt. That’s it.
3) Fire Setup:
Build a hot fire on La Parrilla — clean coals, high heat, no smoke. This is about sear, not slow cooking.
4) Cook Hot & Fast:
Place skewers directly over the heat.
Sear hard for 60–90 seconds per side, turning often.
You’re chasing a deep char outside and medium rare inside.
5) Rest:
Pull the skewers and rest for 2–3 minutes only. Kangaroo doesn’t need more.
6) Serve:
Lay over fresh rocket, finish with dehydrated orange for brightness, and serve immediately.
⸻
🔥 Fire Note
Kangaroo is ultra-lean — overcook it and you lose everything. High heat, fast cook, minimal handling. Trust the fire.
#SmokinGauchos #LaParrilla #FireCooking #HotAndFast Kangaroo NativeFlavours Pepperberry Saltbush AustralianCooking CookWithFire
🍷🔥 WINE, FOOD & GOOD COMPANY 🔥🍷
Last night was one of those nights you wish you could bottle.
An intimate wine dinner hosted by the legends at @goingtogracelands , surrounded by incredible people, beautiful food, and some truly special bottles pulled from deep cellars.
From old-world classics to iconic Australian producers, the lineup was nothing short of exceptional — wines with age, stories, and serious presence. Shared slowly, thoughtfully, and exactly how they’re meant to be enjoyed.
The space, the table, the atmosphere… understated, warm, and intentional. Candles flickering, plates cleared, glasses refilled, conversations stretching long into the night. No rush. No noise. Just appreciation for craftsmanship in wine, in food, and in hospitality.
These are the moments that remind you why we do what we do.
Good wine. Good people. Around a table. 🍷🤍
Huge thanks to @goingtogracelands for hosting such a memorable evening, already looking forward to the next one.
#SmokinGauchos #WineNight #GoodWineGoodPeople #CellarPulls #SharedTable Hospitality FoodAndWine AroundTheTable SlowMoments DrinkWell
🔥🍷 WOODFIRE PÂTÉ🍷🔥
Had a quiet afternoon in the kitchen and decided to make one of my all-time favourites: chicken liver pâte.
There’s something timeless about building flavour from simple ingredients, slow cooking over gentle heat, and finishing smooth like silk.
This version comes straight from the classic method, with onions, garlic, capers, thyme, butter, cream and cognac; cooked low and slow, blended, and left to rest until luscious. 🥄✨
Here’s how it all came together 👇
⸻
🍗 CHICKEN LIVER PÂTÉ — WOODFIRE STYLE
🧾 Ingredients:
– 500g chicken livers (trimmed & cleaned)
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 2–3 sprigs thyme
– 2–3 bay leaves
– 50g butter
– 2 tbsp cognac or brandy
– Salt & black pepper to taste
– Baguette or toast to serve
⸻
🔥 Method:
1️⃣ Sauté aromatics:
Heat butter in a pan. Add onions and cook gently until soft and sweet. Add garlic, cook another minute.
2️⃣ Brown the livers:
Add chicken livers to the pan, sear lightly until just cooked — still pink inside. Don’t overcook or it goes grainy.
3️⃣ Deglaze & flavour:
Pour in the cognac/brandy, let it flame off (or simmer) to lift all those juices. Stir in bay leaves and thyme.
4️⃣ Blend to smooth:
Remove bay leaves. Tip everything into a food processor. Pulse until smooth and silky. Season with salt + pepper.
5️⃣ Chill & set:
Spoon into a bowl or ramekins, chill until firm.
6️⃣ Serve:
Drizzle a little melted butter or olive oil over the top, leave to set in fridge, then scoop with crusty bread, crackers or toast.
⸻
Peaty, rich, buttery — this pâté hits all the right notes with a glass of something bold. Perfect start to any fire-centric feast. 🍷🔥
#smokingauchos #pate #chickenlivers #firefood #fromthefire charcuterie slowcooked woodfired artisanfood foodwithsoul cookingathome
🍑🔥 WOODFIRED PEACHES 🔥🍑
There’s something about peaches in a hot pan over fire that just feels right… 🍯✨
Soft, caramelised, dripping in brown sugar butter, then finished with the full luxury treatment:
🍋 lemon myrtle meringue
🥜 crushed macadamia
🥛 fresh cream
🍯 honeycomb crunch
🤍 shaved white chocolate
🌿 rosemary flowers straight off the bush
Simple, rustic, and absolutely unreal.
#smokingauchos #woodfireddessert #firecooking #openfirecooking #aussiefood desserttime peaches wintercooking handmadeartisan fromthefire
⸻
🍑🔥 PAN WOODFIRED PEACHES (BROWN SUGAR BUTTER)
Serves: 2–4
Cook time: 10–15 mins
🧾 INGREDIENTS
Peaches
– 4–6 ripe peaches (halved, stone removed)
– 60g butter
– 3–4 tbsp brown sugar
– Pinch of sea salt
To serve
– Lemon myrtle meringue (store bought or homemade)
– ½ cup macadamias (crushed)
– Fresh cream (or whipped cream)
– Honeycomb (fresh)
– White chocolate (shaved)
– Rosemary flowers (or tiny rosemary tips)
⸻
🔥 METHOD
1️⃣ Get the fire right
You want a steady bed of coals and medium heat. (Pan hot, not nuclear.)
2️⃣ Start the caramel
Add butter to an @solidteknics pan. Once foaming, stir in brown sugar + pinch of salt. Let it melt into a glossy caramel. Or, add peaches (see below, and slowly add brown sugar)
3️⃣ Peaches cut side down
Place peaches cut-side down into the pan. Let them sit and caramelise 3–5 mins without moving.
4️⃣ Baste + soften
Flip peaches and spoon that brown sugar butter over the top. Cook another 3–5 mins until soft but still holding shape.
5️⃣ Plate it up
Spoon peaches + caramel over the plate.
6️⃣ Finish like a weapon
Top with:
• Lemon myrtle meringue
• Fresh cream
• Crushed macadamia
• Honeycomb
• Shaved white chocolate
• Rosemary flowers
⸻
🔥 PRO TIP
If the caramel starts to tighten up, add 1 tbsp water or a splash of cream and stir it back to silky
🌲🦌THE JOURNEY🦌🌲
Regardless of politics, there is one thing I always think about on this day, and that’s how lucky we are to live in our beautiful country.
As the son of immigrants, who put everything on the line to move to Australia, leaving all of their family and friends behind, in the hope of a better life – i’m grateful.
40+ years of living on this great land, i’ve come to immerse myself in the wonders that our country has to offer. Now, being able to share that with my children, going bush for a few days, harvesting some protein, foraging, sitting under the stars – all of it is a blessing that im grateful for each and every day. ✨
🦌🌲HARVEST🌲🦌
It’s been a little a while since i’ve been able to go bush, and harvest some fresh protein.
Sometimes, life gets the better of you, and we go through seasons where the things we love to do – our hobbies, our passions, our interests, need to take a short hiatus.
Being able to supplement 20-30% of our protein at home with game meat, whether I cook it over fire, through to slow cooking a stew, is something I love dearly. And here’s to doing more of it w/ @hunterselement & rifle in tow.
🐖🔥ROAST PORK🔥🐖
Sometimes, its nice to go back to your roots, ans lock it old-school on the @weberbbqausnz Kettle.
A 6kg roast pork on a Monday night, cooked indirect 230deg with @fyrocharcoal pillows – perfect heat the whole way through.
Sensational.
🪞🔥 REFLECTION 🔥🪞
Most people wait for New Year’s to reflect on the year that was, and set goals for the year ahead.
But I’ve never really been wired that way… I’m a big believer in being the catalyst whenever it’s needed; not just when the calendar says so. ⚡️
That said… this year feels different.
It marks 5 years officially running this business, after spending two years before that strategising, researching, designing, prototyping, and building from the ground up. 🛠️📐
Creating an e-commerce business that relies solely on the design and manufacture of Handmade Artisan Goods isn’t easy.
Not to create… not to deliver… and definitely not to scale.
But through God’s grace 🙏 we’ve done exactly that and we’re still growing.
Hundreds… and now thousands of customers and products across Australia & NZ (and parts of the world) cooking on our La Parrilla, using our handmade knives, leather goods, and fire tools. 🔥🔪
I’m grateful beyond words for the relationships, collaborations, friendships, trips, and moments this brand has brought into our lives. 🤝🌍❤️
And, even more grateful that it’s allowed me to bring my family along for the ride, showing them a whole new world around fire, food, and craft. 👨👩👧👦🔥🍷
2026 is the next phase.
Who knows what it will bring… but here’s a small snapshot of what the last year looked like. 🎥✨
If you’re into fire cooking, good food, good wine, and the craft behind it all… reach out.
Your messages, requests and questions are always welcome. 🤍
#smokingauchos
🔥PERFECT PARRILLA🔥
There’s something pretty special about seeing where our handmade products end up.
Grateful for Paul from @brandstolife who brought his vision to life, Coastal Latin Vibes, built-in La Parrilla, breezeblocks, woodstack, and servery window. 🔥🔥🔥
🎣🌊SEA TO PLATE 🌊🎣
There’s something pretty special about watching your kid land a feed… and then turning it into dinner.
Xman put in the work and pulled a handful of beautiful whiting from the surf — and even though there was no time for fire this week (back to the real world 😅), we still made it count.
🔥 The Cook-Up:
Whole whiting, stuffed with fresh aromatics — parsley + chives 🌿
Then basted the whole way through with salted butter + dill 🧈🌱
Cooked hot and fast on the Weber, skins crisping up just right and that butter soaking in.
Served simply… because when the fish is this fresh, you don’t need much more.
🍷 And to wash it down? A gorgeous bottle of 2025 Resonance Semillon from @onetonneofgrapes — clean, bright, and the perfect match for a salty, buttery seafood feed.
These are the moments I want more of…
Less rush. More outside. More cooking what we catch.
Ceramics by @highcountryhands
#smokingauchos
🎣🔥🌿🧈🍋🍷🥂🌊👦🏻