Raymond van Rijk Raymond van Rijk runs 'Raymond's BBQ Gourmet' classes all over New Zealand. Raymond's passion for barbequing began in his mother's kitchen cooking Indonesian cuisine on a tiny Hibachi BBQ. Arriving in New Zealand in 1979, Raymond settled in the Wine Country region of Hawke's Bay, running a restaurant and catering operation that specialises in barbequing. Raymond now enjoys sharing his 25 years of barbeque knowledge, both in his book "The World's Greatest BBQ Tips" and delivering his BBQ message with his trademark blend of humour and expertise.

Raymond's recipes Grilled Salmon with Soy, Wasabi and Kaffir Lime Herb Crusted Grilled Beef Tenderloin Grilled Loin of Pork with Blue Cheese, Pears and Warm Spiced Rub Grilled Fresh Fruit with Creme Fraiche, Pistachio Nuts, Amaretto and  Marshmallows