Latest From The Kitchen

When Four Kilos of Crayfish Turns Up at a BBQ

Four kilograms of crayfish can transform an ordinary gathering into a memorable seafood BBQ—provided the preparation, timing and grill space are planned well.

When the Roasts Do Most of the Heavy Lifting

When premium roasts become the centre of the table, they can carry an entire feast with fewer dishes, stronger presentation and easier service.

They Said They Were Full. Then They Went Back for More.

Guests said they were already full, but the food kept disappearing. A real De’Vour event story about flavour, variety and the temptation of one more serving.

Wagyu, Lamb Rack, Stingray and Satay — Why BBQ Menus Don’t Need to Match

Wagyu, lamb rack, stingray and satay may not sound like a conventional menu, but a great BBQ can bring very different flavours together.

When Wagyu, Ribeye Roast, Lamb and Oysters All Turn Up at the Same BBQ

Wagyu, ribeye roast, lamb and oysters came together at one ambitious BBQ with live stations, premium ingredients and plenty of moving parts.

August 22, 2026
4:00 am
BBQ Ramblings, Live Stations, Totally Roasted

Two Nights, One Bungalow and a Lot of BBQ

A two-night bungalow gathering called for more than a single BBQ service. Here is what changes when the food plan must work across an entire stay.

Home Shop What We Do BBQ Mini Buffets Eat@De’Vour From The Kitchen

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