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Spatchcock with Saffron Yoghurt and rice

The beauty of using a spatchcock and using this technique is that it gives you the confidence to cook a whole bird on the BBQ and ensure that it’s cooked all the way through without burning it. The saffron yoghurt marinade not only imparts delicate floral flavours and aromas into the meat but also gives you the most vibrant looking centre piece to wow your friends and family with. This pairs extremely well with the Taylors Estate Label Chardonnay. Head to their website for my recipe:

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