We may think ourselves barbecue kings, plating up the perfect steak. But most of us are committing some egregious mistakes.
From the First Australians cooking by fire for tens of thousands of years to 21st century backyard barbecues with some bevvies and a few mates, Australians love to gather around a flame.
And Hastie’s episode advocates for not just the many layers of Australian food culture, but all the beautiful, fresh, in-season produce in Australia, especially from local farmers, dairies and independent producers. If the flames are cooking your meat and there are scorch or grill marks on it, you’re doing it wrong.
“The trouble with gas barbecues is the fact that it’s essentially the gas is just heating up a steel hotplate with a grill on it. You want to avoid that grill mark flavour because you’re literally just branding it. “The oil’s just burning, and everything is black on the outside. So I highly recommend a light misting.”INGREDIENTS ARE KING
One of those “good people” is David Allison from Stix Farm on the Hawkesbury River north-west of Sydney.
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