of tossing another boring old sausage and piece steak on the barbie? Here are a
batch of new ideas to liven up your alfresco eating...
at the beach or in the backyard, Australians love to kick off spring and summer
wearing an apron and wielding tongs while gathered around a grill. This year, as
the mercury rises, why not challenge yourself to go beyond the usual snags on
bread? Whether you’re cooking over a traditional campfire, on a charcoal Weber
or gleaming seven-burner gas barbecue, here's how to reinvent your barbecue
dinners with ease.
doesn’t take much effort to make food fragrant with spices and herbs. Salt
seasoned with coriander, cumin, cloves and ginger works well on a beautiful
piece of steak, while a mash-up of garlic, rosemary, salt and lemon zest takes
lamb to the next level.Tip: remember to bring meat to room
temperature before you pop it on the hot plate.
is always a popular choice when skewering meat, especially when marinated in a
tangy-sweet mix of soy sauce, honey, turmeric and garlic, then slathered with a
coconut satay sauce. Prawns rubbed in a little salt and a touch of olive oil,
then threaded individually on skewers are also popular as party starters. Tip: soak wooden skewers before use
or pick up a set of reusable metal ones.
Cherrybrook Village: Check out all the delicious cuts of Aussie Farmers Meat at Georges Fine Meats and the complete range of spices at Martelli's Markets and for the Fresh Seafood speak with the team at Costi's.
delights It's not
just carnivores that get a thrill at the grill. Corn with peri-peri butter is a
perennial favourite, as are meaty mushroom steaks, coconut and lime tofu cooked
on skewers of lemongrass or chunks of haloumi, grilled until golden. Other
vegies made great when cooked on the grill include eggplant, capsicum and
zucchini.Tip: oil the vegetables before
charring on the outside, then cook over a cooler part of the barbecue.
Cherrybrook Village Retailers: Have you seen the range and quality provided at Martelli's Fruit and Vegetable Markets, its a Vegetarians Heaven, or for something a little different, spice it up with some roasted vegetables from Quattro Deli.
A touch of
on how much heat you can handle, you can whip up a dry rub to suit. If you want
to go for South-East Asian flavours, try marinating meat with a blend of
chillies, lemongrass, fish sauce and galangal. Fans of Jamaican jerk chicken
should know that the secret to the seasoning is largely due to the addition of
Scotch bonnet chillies, which really pack a punch.Tip: you can make jerk chicken with
a wet or dry rub. The dry rub is crispier; the wet rub makes the meat juicier.
a whole fish rather than fillets is a
great way to go. The bones help keep the fish moist on the grill and also add a
great depth of flavour. Season the fish inside and out, and make sure the
barbecue is hot so the skin takes on a real char. For a Thai take, pulse a mix
of green onions, lime juice, coconut oil, lemongrass and mint leaves, chilli,
garlic and coconut milk in a food processor until a coarse paste forms, then
use a marinade. Place the fish on the barbecue and grill until the skin
blisters. Cook for two to three minutes on each side or until the skin is caramelised,
golden and crispy.Tip: invest in a grill basket to
help keep the fish from breaking apart.
Cherrybrook Village Retailers: Speak with the team at Costi's Seafood for the highest quality in seafood and excellent advance.
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