It’s officially Spring which means its time to crank up the BBQ. I love BBQ cooking for the fun of playing with fire outside, the great smoky flavour a BBQ gives to the food and the lack of dishes that need cleaning at the end (I’m lazy like that!). My BBQ is a Weber Q
It’s such a stereotype in Australia that you have people around for a barbecue and all the girls end up in the kitchen making salads while the boys are in charge of the barbecue. I have slight pyromaniac tendencies so this gender divide kills me – I hate not being around where the fire and
One of my philosophies in life is that ice-cream is not just for Summer. It’s so good you need to eat it all year. I feel the same way about BBQs. It’s such a great way of cooking food and a fun social experience that it’s a shame to leave BBQs to the Summer months.
I’ve just reluctantly returned from a few weeks spent beach side at Lorne. It’s only been a few hours but I’m already nostalgic for salty skin, sandy hair and nights spent on the deck having drinks and a BBQ.
Ok it’s time to talk turkey. If you are planning a traditional Christmas lunch then the turkey is the centrepiece and you need to get organised now. Ordering a good quality turkey will make all the difference. Last year I ordered a beautiful free range bird from Bertie’s Butchers in Richmond and I will be
Lately I’ve been trying to cook on the BBQ as much as possible. Even if the weather isn’t playing ball there’s something very satisfying about cooking on an open flame in the great outdoors (or at least my backyard). A delivery of some Moro olive oil this week made me think about using the oil
Recent years have seen the rise of the rock star butcher. Sure your traditional butchers are still around but in order to compete with the cheap meat on offer at supermarkets, butcher shops are differentiating themselves with top produce, top service and even a little bit of glamour. Think Victor Churchill in Sydney which looks
Hot weather calls for hot food and the sunshine at the moment made me crave Peri Peri chicken. The secret to the chicken is in the marinade which is chock full of tiny red peri peri chillies, garlic and lashings of red wine vinegar which keeps the chicken tender and moist. The recipe is Portugese
I have arrived back in Australia and one of the first things on my wish list was a barbeque with some Australian lamb. It was a case of lots of Christmas happy-happy-joy-joy to discover on the doorstep a review copy of The Silver Spoon with a recipe by Karen Martini for chargrilled lamb cutlets. I