Wraps

Cook like a chef with cedar wraps

Cedar wraps add an exciting twist to barbecuing.

Based on a very old tradition of wrapping food in leaves or bark, wraps infuse that special zing into fish, meat and vegetables. A cook becomes a chef with the unique flavour and presentation that these wraps impart, turning that backyard barbecue into a memorable gourmet event.

Simply soak the cedar wraps in water for five minutes, wrap them around any meat, fruit or veggie you would normally grill, and enjoy an intense infusion of smoky flavour. These versatile additions to your arsenal of flavour are also perfect on the stovetop, in the oven or over your next remote campfire.

Note: Cedar wraps are not as robust as planks. Charring from the barbecue is desirable, but care should be taken to prevent wraps from catching fire.

Best flavour pairings: Salmon, shrimp, vegetables (wrapped asparagus is one of our favourites), chicken, seafood (lobster tails, snapper and others).

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How to barbecue with wraps

SOAK wraps in a shallow dish in water for 10–20 minutes, making sure they are fully submerged (you can weigh them down with a water-filled glass).
PREHEAT barbecue to a medium heat of 180–200°C.
PREPARE food in the centre of the wrap, parallel to the grain of the wood.
WRAP edges toward each other until they overlap slightly.
TIE with a piece of the enclosed natural fibre twine.
BARBECUE wrapped parcel on the preheated grill grate and keep a spray bottle handy for possible flare-ups. Close the lid and cook for 5–10 minutes, or until cooked to your taste.
SERVE straight to the dinner table for a delicious meal beautifully presented.