Hi fellow outdoor living enthusiasts 👋 When it comes to creating the perfect luxury outdoor kitchen, a frequent question we encounter at AOS is, “how much does an outdoor kitchen cost?”. The truth is, the cost of an outdoor kitchen can vary widely, influenced by numerous factors. Let’s delve into these to provide a clearer picture. 🖼️💸 1. Materials In bespoke outdoor kitchens, the choice of materials can significantly impact the cost. This applies to the build materials, doors and drawer materials, as well as worktop materials. For instance, a Dekton worktop will be more costly than a porcelain worktop, with granite being the mid-range option. However, each type of worktop offers a different aesthetic appeal, catering to varied tastes and preferences. 🤩👌 2. Chosen Modular Units For modular outdoor kitchens, the selected outdoor kitchen units greatly influence the cost. This includes the brand, size, and design of the units. Brands like Burnout tend to be more costly than Napoleon and Beefeater, but each offers a unique aesthetic appeal. The cost also varies based on the type of unit, with under grill units generally being more expensive than smaller drawer units. The choice depends on your desired appliances, aesthetic preferences, and required storage and worktop space. 🧑‍🍳🍳 3. Kitchen Size and Shape The size of the outdoor kitchen affects the amount of materials used and the time required for installation, thereby impacting the total cost. The shape of the kitchen could also affect the material usage, for example, having lots of corners could increase the amount of materials required. 🏡🚛 4. Appliances The cost of your luxury outdoor kitchen will also increase if you purchase outdoor cooking appliances from us. Different brands and types of appliances vary in price. For example, smaller pizza ovens will generally cost less than a large luxury BBQ. It's important to consider which appliances you will use the most and which ones will enhance your outdoor cooking experience. If you already own appliances, we can also integrate them into your outdoor kitchen. 🥘🔥 5. Installation and Groundwork Bespoke outdoor kitchens require professional installation, as they are built from scratch to meet your specific requirements. On the other hand, with modular outdoor kitchens, you have the option to purchase the units and enjoy the satisfaction of assembling them yourself, avoiding installation charges. Additionally, if groundwork is necessary before installing either modular or bespoke outdoor kitchens, this service will increase the total cost. 🚧⚒️ 6. Shelters A shelter or pergola will help your outdoor kitchen to stay dry and clean. This will however add to the final cost. Different shelter options vary in price and we offer a range of choices to fit your budget and design preferences. ☔️⛱️ While the cost of an outdoor kitchen can vary, our commitment to delivering your dream outdoor kitchen remains constant. To get a personalised quote and explore materials and designs that fit within your budget, don't hesitate to contact us. We understand the importance of getting every detail right. That's why we offer the service of drawing up as many 3D designs as needed, ensuring you are completely satisfied with both the design and cost of your dream outdoor kitchen. Reach out to us, and let's begin the journey to creating your dream outdoor kitchen, garden bar or luxury outdoor living space. 😊✨ Team AOS

Hi outdoor cooking enthusiasts! 👋 Check out the video below to see how Marco cooks a delicious turkey crown in one of DeliVita's wood-fired pizza ovens. It's a festive twist showcasing that DeliVita clay ovens aren't just for pizza, but also perfect for a vast array of other dishes, maybe even your Christmas dinner? Watch and get inspired to elevate your holiday feast with the unique flavors of wood-fired cooking! 🧑‍🍳🔥 Planning on giving this recipe a go? Please share your pictures and opinions in the comments! 😋🥂 Team AOS

Good afternoon grillers! 👋 Wave goodbye to winter blues and hello to a world of flavour with your Monolith Kamado Grill! Today, we're firing up something special: five exclusive recipes that are perfect for any chilly day. 🔥❄️ First up, we have a classic with a twist – a delectable Pizza, cooked to crispy perfection. Next, some Hasselback Potatoes, stuffed with tomato and mozzarella, offering a comforting, cheesy delight. For meat lovers, the succulent Leg of Lamb, accompanied by a light and flavoursome Cauliflower Couscous, will be a surefire hit. Then, journey to the vibrant streets of Seoul with the Bulgogi recipe - a tantalising Korean BBQ Beef that's packed with rich flavours. And to top it all off, we have Loup de Mer, a refined fish dish that will transport your taste buds to the seaside. 🤩😋 These recipes are more than just a meal; they're an exploration of global cuisines, all from the comfort of your garden. So, light up your grill, gather your ingredients, and let's turn this winter into a season of unforgettable BBQ cooking with your Monolith Kamado Grill! 🌎🏡 Kick off your winter grilling with a dish that's as beautiful to look at as it is delicious to eat – hasselback potatoes with a delightful tomato and mozzarella filling. These potatoes are a culinary treat, boasting a perfect blend of crispy skins and melty, cheesy centres. They make an exceptional BBQ side dish or can stand alone as a BBQ vegetarian main. A true crowd-pleaser, these grilled hasselback potatoes are guaranteed to elevate your Winter grilling game. 🥔🧀 Ingredients: • 500 g potatoes • 40 g olive oil • 100 g mozzarella • 2 x tomato • 1.5 tsp salt • 1 tsp pepper • 500 g roast beef
 Method: • Preheat the Monolith ceramic grill and place the coals on one side to create a direct and indirect zone. On the direct side, set the temperature to about 250 degrees Celsius. • Wash and dry the potatoes thoroughly. Place each potato between two bars facing each other and cut in at regular intervals, but do not cut all the way through so that they look like fans. • Thinly slice the tomatoes and mozzarella. • Place the prepared tomato-mozzarella mixture in the incisions of the potatoes. Season with olive oil, salt and pepper. • Place the stuffed potatoes on the indirect side of the grill and close the lid. • Cook for about 50 minutes until the potatoes are soft and the filling has melted. This recipe is: • Nut free, gluten free (and coeliac friendly), and soya free. • Suitable for those following a vegetarian diet, mediterranean diet, and the whole foods diet. • Please check your individual ingredients to ensure. Next, a heartwarming Winter classic: a succulent leg of lamb paired with light and fragrant cauliflower couscous. This dish is a celebration of rich flavours and healthy ingredients, combining the deep, savoury taste of grilled lamb with the delicate notes of the couscous. It’s a perfect meal for those chilly evenings, offering comfort and a touch of gourmet sophistication to your winter dining. 🐑🍚 Ingredients: For the cauliflower couscous: • 1 head of cauliflower • 1 tsp harissa • 1 tsp honey • 1 red onion • 1/2 bunch flat-leaf parsley • 2 tomatoes • Olive oil • Coriander 
 For the leg of lamb: • 4 pieces of 160 g lamb from the leg • Salt • Pepper • Garlic
 For the vegetable garnish: • Chanterelles or brown caps approx.400 g • Olive oil • Salt • Pepper • Some garlic • Chives • Wild cauliflower Method: • Remove the stalk from the cauliflower and cut into small pieces. Then put them in a blender and blend until you get a kind of coarse cauliflower semolina. Now sauté the cauliflower in a pan with some garlic and olive oil. Finely dice the red onions and deseeded tomatoes, finely chop the parsley. Add everything to the cauliflower and season with lemon juice, olive oil, harissa and honey. • Season the lamb with salt and leave to marinate for about 2-3 minutes. Grill the meat on all sides at a high temperature. Then leave the meat to stand for about 5 minutes at a low temperature and the glaze. • Clean the mushrooms and finely chop the garlic. Finely chop some chives. Put the mushrooms on the plate without oil. Sauté briefly. Now add the oil and salt. Cook only briefly and then add the chives. • Separately, fry the wild cauliflower with a little oil and garlic. Cook for only 2 – 3 minutes. Then mix with the mushrooms. • Arrange the cauliflower couscous on a plate (you can also use a serving ring). Then cut the meat and arrange it on the couscous. Add the mushrooms and cauliflower and garnish with some herb oil and fresh herbs. This recipe is: • Nut-free, gluten-free (and coeliac friendly), dairy-free and soya-free. • Suitable for those following a paleo diet, medierranean diet, and the whole foods diet. • Please check your individual ingredients to ensure. It's time to turn your outdoor cooking area into an Italian pizzeria with this homemade pizza recipe. This is your chance to get creative with toppings and enjoy a pizza that’s crispy, smoky, and bursting with flavour. Whether it's a simple Margherita or a more adventurous creation, this pizza will bring warmth and joy to your winter nights, making every bite a memorable experience. 🍕🍅 Ingredients: • 450 g flour • 250 ml • Lukewarm water • 1/2 cube fresh yeast • 12 g olive oil • 1 pinch of sugar • 15 g salt • Tomato sauce • Mozzarella • Your choice of ingredients for topping
 Method: • Pour 250ml lukewarm water into a measuring cup. Stir in the yeast with a pinch of sugar and leave to rise for about 5 minutes. • Put the flour in a bowl and form a hollow in the middle. Pour the yeast, water, oil and salt into the hollow and knead into a smooth dough. • Leave the dough to rise overnight in the refrigerator. • Before baking, take the dough out of the fridge and form 4 balls. Cover and let rise again for 3 hours. • Heat the Monolith to 350°C, insert the deflector stones and place the pizza stone on the highest rack – preferably on the grill expander. Heat the pizza stone for about 20 minutes until the Monolith reaches 280°C. • Shape the dough into 4 discs and top with tomato sauce and various ingredients. • Bake the pizza in the preheated grill for approx. 3 minutes. This recipe is: • Nut-free, and soya-free. • Suitable for vegetarians. • Please check your individual ingredients to ensure. As we continue our outdoor cooking journey, we venture into the vibrant flavours of Korea with this Bulgogi recipe. This dish transforms your grill into a Korean BBQ station, where thinly sliced beef marinated in a rich, aromatic sauce is cooked to perfection. Bulgogi is an adventure in taste, offering a delightful combination of sweet, savoury, and smoky flavours. Serve it with rice or in lettuce wraps for a truly authentic Korean dining experience. 🥩🔥 Ingredients: • 500 g fillet of beef (or rib eye) • 1 – 2 cloves of garlic • 1 piece of ginger • 2 spring onions • 125 ml light soy sauce • Sesame oil (roasted) • Sugar • Black pepper • Sesame seeds • 1 tbsp rice wine • 1 tsp chilli paste • Water 
 • Rice • Peanut oil Method: • Cut the beef fillet (or rib eye) into strips as thin as possible. • For the marinade, cut the garlic clove and the ginger. Then cut the spring onions into fine rings as well and put the white and light green parts into a bowl together with the diced ginger and garlic. • Thoroughly mix the ingredients in the bowl with approx. 75 ml soy sauce, 1 tbsp roasted sesame oil, 1 tsp sugar, some pepper and some roasted sesame seeds (it is best to roast them in the hot wok for 2 to 3 min beforehand and put some aside for later) and then marinate the beef fillet strips in it. Cover with cling film and leave in the fridge for at least 4 hours. • For the sauce, again chop a little ginger, ½ clove of garlic and a little spring onion and place in a small bowl. Add 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tbsp rice wine and 1 heaped tsp chilli paste. • Cook the rice. • Sear the beef fillet in the wok (in high-heat oil, e.g. peanut oil) for 2 to 3 minutes. • Then it is time to serve. First put the rice, then the meat on top and garnish with some sauce and sesame seeds, optionally you can add some chilli if you like it spicier. This recipe is: • Dairy free • Suitable for the whole foods diet • Please check your individual ingredients to ensure.
 To conclude our Winter grilling extravaganza, we present the Loup de Mer, a refined and elegant dish that brings the essence of the Mediterranean to your table. This recipe features a beautifully grilled sea bass accompanied by vibrant ratatouille, celebrating the fresh and natural flavours of the sea. Perfect for a special occasion or when you're looking to indulge in a luxurious meal, this dish is sure to impress and captivate your taste buds. 🎣🌿 Ingredients: • 2 large sea bass (800g) • 1 fresh garlic bulb • 4 sprigs of thyme • 2 thyme stems • 1 tbsp oil for frying • 2 shallots • 60g carrots • 60g celery or 
a stick of celery • 60g fennel • 10 peppercorns • 1 fresh bay leaf • 40ml Noilly Prat • 180ml white wine • 5 strands of saffron • 1 organic lemon • 100ml cream • 50g butter • 1 red onion
 • 1 red pepper • 1 yellow pepper • 1 small courgette • Aubergine Method: • Wash the carrots, celery and fennel and chop roughly with the shallots. Peel the red onion and cut into small equal sized cubes with the pepper, courgette and aubergine! Halve the garlic bulb, wash the thyme. Peel the lemon, cut the cold butter into small cubes. • We need a whole fish with bones. Of course, this means it should be extra fresh – perhaps pre-order from the shop. Wash the fish thoroughly and then fillet. Put the fillets in the fridge and divide each of the carcasses into three pieces. Rinse again and place in a pan with the soup vegetables. • Fill your Monolith Kamado grill with charcoal to the maximum level and light. Place the fire plate on top. Put the fish, vegetables and spices into a small saucepan, add the wine and Noilly and cover with cold water. Slowly bring to the boil. Simmer over a medium heat for 45 mins. Filter through a large fine sieve. Bring the fish stock to the boil and cook down to 200ml. Add the saffron and season to taste with lemon juice and salt. Now add the cream and bring to the boil, add the zest of 2 lemons and the sprigs of thyme and keep warm. Do not cook any further. • Start heating the fire plate to a high temperature! Heat 2 tbsp of cooking oil, briefly fry the garlic and stems of thyme and add the ratatouille vegetables. Sear for a short time, then move to the lower temperature zone. Now add a little salt to the fish fillets and cook skin side down until only a small strip of the fish fillet is translucent. Melt the butter and lemon on the fillets. Turn over for 30 seconds and serve your loup de mer immediately with the ratatouille vegetables and the sauce.
 This recipe is: • Nut-free, gluten-free (and coeliac friendly), and soya-free. • Suitable for those following a pescatarian diet, mediterranean diet, whole foods diet. • Please check your individual ingredients to ensure. As we wrap up this outdoor cooking journey through these Winter Monolith Kamado recipes, we hope you're inspired to explore the diverse and delicious possibilities your grill offers. Each recipe brings its own unique flair and flavour, perfect for those cosy Winter evenings or Winter garden parties with friends and family. Remember, these dishes are just the beginning! 🥘🥂 Dive deeper into our forum for more mouth-watering recipes, expert tips, and vibrant discussions with fellow BBQ enthusiasts. And if you're looking to enhance your grilling experience, don't forget to visit our online store. We have a fantastic selection of accessories specifically designed for your Monolith Kamado Oven, from essential tools to innovative add-ons that can elevate your barbecuing game. 🌐💬 Be sure to share some pictures in the comments of your completed dishes! 😋👌 Team AOS