Your Complete Guide to a Gourmet Summer BBQ

Argentine  steak with salsa. Image via Fine Cooking

Argentine steak with salsa. Image via Fine Cooking

The summer sun has well and truly set in and in Australia that means one thing … barbecues! Aussies love a good BBQ and balmy summer evenings are perfect for sharing drinks and great food with friends. But a BBQ doesn't have to mean beer, steak and sausages – it can be so much more.

If you're looking to create something special from a simple summer BBQ, try some of these great recipe ideas. You'll be crowned with a Best BBQ Chef apron in no time.

BBQ Appetisers

Sweet chicken skewers and peanut dip

Image via Jif

Image via Jif

Combine honey, ginger, garlic, peanut butter, teriyaki and coriander and what do you get? A truly scrumptious appetiser, that's what. Marinate some chicken, thread onto skewers, baste while cooking and serve with the chilled leftover sauce and sliced cucumbers.

Mozzarella and tomato

On a serving platter, alternate an arrangement of mozzarella cheese and tomato slices. Top with roasted red peppers and a few black olives. Drizzle with a mix of parsley, basil, oregano, capers, garlic and olive oil.

Bacon wrapped stuffed jalapeno peppers

Image via BlogChef

Image via BlogChef

Blend together a mix of cream cheese and a sharp cheddar. Cut jalapenos in half, fill with cheese and then put halves back together. Wrap with bacon before cooking and serve with toothpicks.

Garlic mushrooms

Remove the stems from some field mushrooms, stuff with garlic and then drizzle with olive oil. Cook for two minutes each side and for nice juicy mushrooms, prick the mushrooms several times.

Watermelon, Feta and Mint Skewers

Image via Fox News

Image via Fox News

Stack cubed watermelon and feta on a toothpick, sandwiching a leaf of mint in between. Drizzle with a reduced balsamic vinegar.

Main Course

Argentine steak with salsa

Make up a salsa of tomato, red onion, red capsicum, coriander, garlic and olive oil. Season steak, cook as you desire and serve sliced with salsa and barbecued corn cobs.

Chicken and minted tomato salad

Image via Women's Weekly

Image via Women's Weekly

Combine lemon juice, sumac, oregano and a splash of olive oil and marinate chicken overnight. To make the salad, whisk lemon juice and olive oil together and drizzle over grape tomatoes, Lebanese cucumbers cut in ribbons, flat leaf parsley, mint leaves, fresh oregano and spring onion. Serve with barbecued chicken, barbecued lemon wedges and pitta bread.

Veggie kebabs

Thread onto skewers some bell peppers, red onion, zucchini and mushrooms. Brush with olive oil and season with salt and pepper. Serve with a 'green goddess' dressing of garlic, tarragon, chives, lemon, apple cider vinegar, egg-free mayo, avocado and extra virgin olive oil.

Octopus and chorizo salad

Image via Taste

Image via Taste

Combine halved baby octopus with garlic, paprika, oregano, lemon juice and a splash of olive oil. Cover and marinate for 15 minutes. On the barbecue, cook octopus together with sliced chorizo and red onion. Serve with rocket, drizzle with dressing and top with capers.

Coconut chicken and rice

In a heavy based saucepan, cook chicken thighs together with ayam goreng spice mix, lemongrass, bay leaves and chicken stock for 20 minutes uncovered. Turn chicken over, add coconut cream and season with pepper. Cook for another 20 minutes. Chargrill chicken until slightly blackened and serve on a bed of banana leaves. Sprinkle with chillies and serve with rice.


Chocolate berry trifle

Image via Women's Weekly

Image via Women's Weekly

In a large glass serving bowl, layer chocolate cake, sherry or raspberry liqueur, and set jelly (made with cherry-flavoured crystals and roseacute wine). Top with custard and refrigerate overnight. Just before serving, top with whipped cream , decorate with raspberries and dust with sifted cocoa.

Mojito fruit salad

Nothing finishes a barbecue better than fresh fruit and when served with ice cold mojito, it's that much more refreshing. Combine fresh chopped watermelon, strawberries, raspberries, blueberries and mint in a serving dish. Create a lime glaze with lime juice, sugar syrup and a splash of white rum.

Blueberry pie bars

Image viaAverie Cooks

Image via Averie Cooks

Think a buttery, shortbread-style crust and an abundance of sweet blueberry filling, finished with a crumble and served with a dollop of lightly whipped cream.

Chargrilled tropical fruits with orange syrup

On the hob, slowly melt caster sugar until it is a dark amber. Add orange juice and remove from heat after two minutes. Sprinkle pineapple, mango and peaches with a little sugar, char grill for 5 minutes and then serve with a coconut cream and orange syrup.


Ginger shandy

Image via Delish

Image via Delish

Combine Hoegaarden beer with ginger beer then stir in lemon slices, mint springs and plenty of ice.

Cucumber lemonade

In a food processor, blend cucumber and rosemary to make a puree. Strain into a jug, add water, gin, lemon juice and agave syrup and serve with lots of ice, some cucumber slices and a few rosemary sprigs.

Pomegranate daiquiris

Image via Thrifty Foods

Image via Thrifty Foods

Combine pomegranate juice, raspberry-flavoured rum, cassis and fresh lime juice, then refrigerate for at least four hours. Blend with ice to create a slushy, then pour into martini glasses.

Watermelon lemonade

For a twist on traditional lemonade, try combining watermelon, lemon and honey.

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Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.