Dining and entertaining outdoors has never been so exciting for you – and with a stunning luxury look as well!
Outdoor kitchens come in all sizes, and so do the Wolf outdoor gas grills – 76cm, 91cm, 107cm and 137cm. All Wolf outdoor gas grills are designed to be built-in and are available in natural gas or LP. Wolf’s multi-function grill gives you masterful control, while warming drawers lend a helping hand. Sub-Zero undercounter refrigeration keeps fresh foods, cold drinks and other necessities conveniently at your fingertips.
WOLF MULTI-FUNCTION GRILLS
Wolf outdoor grills specialise in nuanced temperature control, the key to successful grilling. Wolf combines the searing power of independent grill burners – up to 142 MJ/h on the 137cm model — with even, radiant heat from ceramic briquettes. The result? Predictably delicious meals. The precise high-to-low temperature control lets you masterfully grill anything from mouth-watering rib eyes to enticingly cross-hatched vegetables. With Wolf, you can count on exceptional performance for decades. Every Wolf outdoor grill is precision-welded, double walled stainless steel. The heavy-gauge hood lifts with a light touch, assisted by concealed springs.

WOLF WARMING DRAWER AND BURNER MODULE
With the Wolf warming drawer, dishes prepared at different times stay warm, moist and ready to serve on your schedule. 76cm and 91cm stainless steel outdoor front panels are available. The Wolf burner module lets you prepare side dishes or warm sauces without having to run inside. It produces 25 MJ/h, the ideal preparation companion for sautéing and stir-frying.
Create The Perfect Outdoor Kitchen
5
servings6
minutes25
minutesIngredients
12 12 extra large green king prawns (1.2kg)
125 g 125 butter, cubed
2 cloves 2 garlic, finely chopped
2 tsp 2 grated ginger
2 Tbsp 2 chopped coriander
1/4 tsp 1/4 chilli flakes
1/4 tsp 1/4 ground cardamom
1/4 tsp 1/4 ground cinnamon
3 3 limes, cut into cheeks
Mint sprigs, to garnish
- MINT SALSA
1/4 cup 1/4 fresh mint, thinly shredded
1/2 small 1/2 red onion, finely diced
1/2 1/2 Lebanese cucumber, finely diced
2 Tbsp 2 extra virgin olive oil
1 Tbsp 1 lemon juice
Method
- To prepare prawns, use scissors to cut legs from body and discard. Using small sharp knife or small scissors, cut prawns along back, from head to tail, slicing through shell and halfway through flesh. Open up slightly to reveal more flesh. Remove intestinal tract and discard.
- Make tandoori butter by combining butter, garlic, ginger, coriander, chilli flakes, cardamom and cinnamon in a small saucepan. Cook until butter has melted and mixture becomes fragrant. Set aside.
- Make mint salsa by combining mint, onion, cucumber, oil and lemon juice. Mix well and set aside.
- Preheat barbecue plate or chargrill pan over medium-high heat. Place prawns cut side up onto barbecue. Baste liberally with melted butter. Cook for 5 minutes, continuously brushing with butter or until prawn shells turn a bright orange and flesh becomes opaque.
- After the first 2 minutes of cooking time, add limes cut side down onto the hot grill to caramelise.
- Arrange prawns on a large platter with salsa and lime cheeks. Garnish with mint sprigs.
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Simple tips for mastering your grill
- Preheat the grill. Be sure to allow ample time for the grill to preheat. The air inside the grill will preheat very quickly, but it’s important to fully preheat the racks and interior components of the grill for the best performance.
- Avoid cross-contamination. Always use separate plates or serving platters for raw and cooked food.
- Create layers of flavour. Marinating foods for a few hours or overnight is a great way to add flavour. Give foods added depth by finishing them with chopped herbs, sauces, compound butter and flavoured salt.
- Buy an instant-read thermometer. Never cut into a steak to see if it is done. Use an accurate instant-read thermometer and you can guarantee your food is cooked to your preferred taste.
- Create perfect grill marks. When placing food on the grill, arrange at a 45° angle to the grates (think 10 o’clock to 4 o’clock). After the food is 1/4 of the way cooked, rotate 90° to the right. Once you flip the food, you’ll have deep, cross hatched grill marks.
- Let the food rest. Food, especially meat, needs to rest after cooking. While it’s tempting to start enjoying your food immediately, much of the juices and flavour you worked so hard to maintain will be lost. Your patience will be rewarded.

SUB-ZERO UNDERCOUNTER REFRIGERATOR DRAWERS
Bring the convenience, standard-setting design and worry-free performance of Sub-Zero to your outdoor kitchen. The integrated drawers are sealed to lock in moisture and ensure maximum freshness in the ideal low-temperature, high-humidity environment for optimum food preservation. Sub-Zero outdoor drawers, paired with outdoor panels, are engineered for outdoor use and clad in heavy-gauge stainless steel that withstands UV rays, salt and moisture.
