Heidi’s BBQ Club Chronicles: where every bite tells a story – course five: Ox Cheek Piadina

‘Ox Cheek Piadina’ Smoked and braised sticky ox cheek, courgette baba ganoush, salsa verde, pickled pepper, sriracha emulsion, micro coriander, piadina

Wine pairing: Bottega Merlot – full-bodied and velvety, this wine stands up to the depth and richness of the ox cheek.

This summer marks our eighth year of serving up bold, smoky, and unforgettable flavours at this iconic riverside location. Curated by Head Chef Heidi Stiller and Founder Jimmy, this year’s tasting menu is a journey of taste, creativity, and the joy of cooking over flames.

This dish takes its inspiration from Italian street food, but with bold, smoky twists from the barbecue. ‘Ox Cheek Piadina’ features sticky, slow-cooked ox cheek served on a soft, griddled Italian flatbread and layered with punchy sauces and vibrant toppings.

“It might look like a taco, but it’s a piadina,” says Heidi. “That classic Italian flatbread is the perfect base for all these bold flavours.”

The ox cheek is marinated in a mix of soy sauce and Coca-Cola, which brings sweetness, tang and just a hint of spice. “It sounds a bit mad,” says Heidi, “but the caramel and citrus notes in the cola help tenderise the meat and give it that beautiful sticky glaze.” After marinating, the meat is smoked and slowly braised on the Big Green Egg barbecue until it’s soft enough to fall apart.

Heidi serves the ox cheek with a courgette baba ganoush made from courgettes cooked over the Big Green Egg, mashed with garlic, lemon juice and olive oil. It has a garlicky smokiness and a creamier texture than traditional aubergine baba ganoush, bringing a light but deeply savoury layer to the dish.

A herby salsa verde made with tarragon, parsley, capers and wild garlic cuts through the richness, while a fiery sriracha emulsion and pickled pepper add heat and brightness. Finished with a few sprigs of micro coriander and served open on warm piadina, this dish is full of contrast and character.

“It’s smoky, sticky, herby and hot,” says Heidi. “Every bite has a bit of everything. That’s what makes it sing.”

Book now for a seat at our table – pull up a chair, pour a glass, and get stuck into something seriously satisfying.

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