Tantalise your taste buds with these sizzling summer BBQ ideas.
With summer just around the corner, BeefEater has teamed up with three of Australia’s top chefs, Richard Ousby, Scott Bridger and James Viles to bring you a guide on the best barbecue ideas for the warmer months.
BBQ pumpkin: It doesn’t get much better than pumpkin on the BBQ, served with tahini, pomegranate and your favorite grains (Scott Bridger)
Grilled mango: Charred mango cheeks served with lime juice and chili – delicious (Richard Oubsy)
Nectarine: Cut the cheeks of the nectarines and lightly oil with grapeseed oil grill on a hot grill till charred on the flat surface, then slice through a salad of goat’s cheese and bitter leaves (Scott Bridger)
Cherries: Grill the cherries on the BBQ, then blend with lemon juice, vinegar, salt and pepper to make a summer vinaigrette (Richard Oubsy)
Figs: Wrap the figs in baking paper with verjuice, honey and thyme, then cook till just tender. Serve with fig leaf ice-cream and some homemade granola for a simple summer dessert (Scott Bridger)
Summer tomatoes: Delicious when grilled then drizzled with your favourite dressing – remember to let them sit and steep (James Viles)
Eggplant: Slice and salt eggplants then rinse, dry, lightly oil and grill till charred and cooked but not falling apart. Roughly chop and mix with chopped chili, pomegranate, parsley, lemon juice and olive oil for a salad that goes well with lamb (Scott Bridger)
Grilled peaches: Char then serve with whipped cream and honey (Richard Oubsy)
Cucumbers: Grill cucumbers very hot so they are quite charred but still firm. Smash them up in a mortar and pestle with jalapeno, coriander, lime juice, salt and some olive oil for an awesome taco salsa (Scott Bridger)