By Leigh O’Connor.
As the Summer sun blazes and alfresco dining on long, lazy
evenings beckon, Australians fire up the barbeque and send their senses into
overload with the aroma of thrills on the grill.
Nothing says Summer more than the sound and smell of
sizzling meat - accompanied by a cold beer or glass of wine - and good company.
Families and friends gather to soak up the last warm rays, as balmy breezes
blow in from the coast, and fill the grill with all manner of taste tempters
from the humble sausage to steak, seafood and lamb.
If you’re stuck for some suggestions for your next Summer
feast, here’s a few creative options to turn heads and guarantee clean plates.
Fishhouse + Bar in Port Macquarie serves up
a menu infused with wood smoked and char-grilled fare, such as North
African spiced poussin over coals, with smashed chats and fennel salt. This maritime-themed restaurant with textured
timbers and coastal tones, lures diners with fresh seafood as well as plates
featuring Ethiopian berbere spice, as in this recipe. Butterflied poussin are
rubbed in a mix of lemon, thyme, berbere, bay leaf and rock salt, cured for
three hours, cooked in a water bath and finished on the grill. Served with a
cucumber salad, baby potatoes and chipotle mayo, this will be a firm, family
From Sephardim in Warners Bay comes this recipe for Zhoug
lamb with charred corn and Spring tabouleh, using the fiery, spicy, zesty
and garlic condiment from the Middle East. Popular throughout Israel and Syria,
Zhoug lifts the palate and can be used both as a condiment - served alongside
falafel or kofta – or a marinade and sauce, as in this lamb recipe. It is
equally delicious on fried chicken wings and prawns, teamed with a Turkish red
wine from the Kavaklidere Estate, with intense red fruit pomegranate and cherry
A slice of Latin America in Nobby Beach, Fire Cue has a
sassy vibe where diners can inhale the aroma of a whole beast roasting over
open flames. Seafood is also on the menu, such as this recipe for BBQ
Mooloolaba King prawns with Fire Cue chilli sauce, cooked on a Weber until crispy orange and smothered in spicy glaze. Place
the prawns on a plate, resting on guacamole and salad, dressed with
vinaigrette, lime wedges and Fire Cue’s chilli sauce.
For a Japanese take on barbequed steak, try this Sher
Wagyu tenderloin tataki with pickled Japanese vegetables courtesy of Steer
Dining Room in Melbourne’s foodie hub of South Yarra. With its paddock to
plate philosophy, Steer brings the farm to the city and this recipe is no
exception, with tender Wagyu steak marinated in miso and charred rare, then
garnished with pickled carrots, cucumber, radish and daikon. Arrange the thinly
sliced beef on a plate, top with grated Tasmanian wasabi and a dish of ponzu
dipping sauce and watch it disappear in seconds.
Perched a stone’s throw from St Kilda Sea Baths, Captain
Baxter gives new meaning to beachside
dining, with its prime view, sun lounges and astro turfed deck. Tuck into bar
bites, grazing plates or larger dishes like BBQ
swordfish with diamond clams and XO sauce, where
the meatiness of swordfish is complemented by the spicy bite of XO and plump
texture of clams. Finished with a drizzle of basil oil and garnished with micro
radish and Vietnamese mint, this dish pairs well with a side of brown rice.
Oozing a sleek vibe, Level
One has quickly become one of the hot spots
to dine in Adelaide City. This modern Asian restaurant has an informal style,
with the focus on sharing plates with friends and their Korean
pork rack and belly BBQ dish is ideal for
wowing guests at a weekend get together. Utilising both sous-vide and charcoal
grill techniques, the pork is charred, cooked in a water bath, then braised in
a sauce mixture of Korean chilli paste, soy sauce and diced fruit. To finish,
the mouth-wateringly tender cubes of pork are glazed with a zesty sauce and
served with yuzu dressing.
As Aussies well know, seafood and barbeques belong together.
Instead of throwing another prawn on the barbie, try this Eastern
rock lobster with samphire and yuzu butter recipe
Restaurant in Wollongong. Boasting sweeping
harbour views, this tri-level restaurant is renowned for its creative seafood
fare and this offering won’t disappoint, with the saltwater tang of samphire
and citrus flavours of yuzu butter, melting over succulent lobster meat. Team
with a favourite salad and glass of white for a memorable meal that will have
guests wanting more.
Challenging palates with an innovative and ever-evolving Mod
Oz menu, 8th Ave Terrace in Palm Beach delivers a culinary experience to be
remembered and their Chef’s
Sicilian lamb leg with red vein sorrel, radicchio and preserved lemon is no exception. This butterflied leg of lamb is
covered in a lemon, garlic, rosemary and red wine vinegar rub, cooked on a
Weber until pink and tender and served with sliced preserved lemon slices,
sorrel and radicchio. Simply stunning and sure to put a satisfied smile on
faces and empty plates in the dishwasher.
Inspired to fire up the grill? Click here for
more barbeque recipes.