By Saanika Madhwani.
Australia’s street food scene thrives on diversity, quick bites and the irresistible whiff of smoky, charred fare. From Argentinian grills to Japanese yakitori, barbeque culture is a beloved constant - but the latest contender is Filipino BBQ, a style defined by sweet-savoury marinades, charcoal grilling and rich cultural traditions of casual feasting.
Australians are certainly not ones to shy away from a barbeque and Filipino BBQ - with its punchy flavour profile and easy portability - is assured to dominate Australia’s food truck obsession. Combining convenience with spirited communal energy, Filipino BBQ brings a fresh yet familiar twist to our ‘street food’ culture.
Food Traditions Built on Charcoal
At its core, Filipino barbeque is about skewered simplicity - tender pork slices, chicken ‘inasal’, or adventurous cuts like ‘isaw’ (grilled chicken intestines). The marinades typically combine banana ketchup, soy sauce, garlic, sugar and calamansi (a type of Philippine lime), creating a signature sweet-savoury glaze that will leave your taste buds craving for more.
In the Philippines, barbeque or ‘ihaw-ihaw’ stalls line busy streets, beaches and local markets, offering affordable and accessible dishes. Street-side grilling isn’t just cuisine; it’s cultural, reflecting everyday traditions from urban Manila to beachside gatherings at Boracay.
A standout among regional variations is Bacolod-style chicken inasal - marinated in a mixture of cane vinegar, crushed ginger and garlic, lemongrass and annatto oil, then grilled low and slow over hot coals.
Known for its amber hue and layered acidity, inasal captures the Filipino fondness for balance in barbeque: smoky yet bright, meticulous yet straightforward. It’s a reflection of Visayan hospitality and the practice of shared grilling.
As Filipino-Australian communities grow and culinary narratives widen, this tradition of ihaw-ihaw is finding new life at Australian night markets and pop-ups, prompting a fresh wave of appreciation among diners for its deeply communal, fire-driven roots.
Vendor Spotlight: The Trucks and Stalls to Know
Sydney’s Smoky Cravings offers an authentic taste with skewers dripping in traditional marinades, grilled fresh at various events, including Filipino night markets. For diners seeking comfort reminiscent of Jollibee, Melbourne’s St Burgs delivers Filipino-inspired fried chicken and burgers, blending nostalgia with modern street dining.
Brisbane-based Manila Grill has become synonymous with Filipino barbeque, the charcoal-grilled skewers and sizzling longganisa steak drawing crowds in the busy city.
Sweet cravings are sorted by Sydney’s Mix Mix Co, serving popular Filipino desserts like halo-halo, ensuring the experience is authentically rounded. Events like Sydney’s Filipino night markets and festivals such as FiloFomoFest also offer diners immersive encounters with Filipino street-food traditions, further enriching Australia’s street food landscape.
Barbeque on the Move
Filipino barbeque’s street food credentials make it a natural fit for Australia’s mobile food scene. Skewered meat cooked swiftly over charcoal cater perfectly to outdoor markets, festivals and casual diners craving quick, flavourful bites. The rich scent of caramelised marinades and the visual spectacle of grilling on fire enhance its appeal, ensuring hungry queues wherever Filipino barbeque trucks appear.
Australia’s growing Filipino community has championed these flavours locally, introducing mainstream diners to their culinary heritage. This cultural bridge not only promotes Filipino cuisine but also contributes to the broader Southeast Asian fusion trend, where vibrant flavours, bold spices and charcoal cooking techniques are already cherished.
The Next Bite
As vendors continue to expand and newcomers enter the scene, Filipino barbeque’s distinctive flavours and communal spirit seem set to captivate Australians further. Its street-food pedigree and striking taste profile make it an ideal candidate to become Australia’s next great food truck favourite, perfectly blending convenience, community and character.
Filipino barbeque is trending - it’s asserting its place in the Australian food library, one skewer at a time. It’s worth seeking out not for novelty, but for the enduring pleasure of barbeque done with soul.
