The Un - Australian BBQ

West Australian Crayfish

Paul Hogan (Croc Dundee to some) stares from the small screen, encouraging us to throw another shrimp on the barbie. An Aussie Christmas and the Great Barbecue, they go hand-in-hand, can't have one without the other.

The problem is, I've been watching too much Jamie Oliver and Gordon Ramsay. Slapping a couple of sausages, a slab of steak and some chops on the barbie is kinda boring. The trick is to dress up the meat, smother it in a marinade, camouflage the fatty taste and charred bits... So here it is, next time you have a BBQ, give this a try...

BEEF

3/4 cup soya sauce
1/2 cup white vinegar
1/2 cup finely grated onion
2 flat teaspoon ground coriander
2 teaspoon sesame oil
2 teaspoon grated ginger
Pinch of sugar

Marinate beef in concoction for at least 1 hour prior to cooking. Baste with left over marinade whilst cooking.

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FISH, SHRIMPS AND PRAWNS

1/2 cup Olive Oil
1/2 cup lemon juice
1/2 cup finely chopped parsley
2 teaspoon ground pepper
1 teaspoon salt

Mix and baste fish frequently whilst cooking.

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LAMB

1 cup pineapple juice (unsweetened)
2 tablespoon Dijon mustard
2 teaspoon fresh rosemary
1 teaspoon freshly ground black pepper

Whisk and marinate meat for at least 1 hour before cooking.
Baste with marinade whilst cooking.

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CHICKEN KEBAB

1 cup coconut milk/ cream
1 teaspoon green (or red) curry paste (seasoned to taste)
Salt and Pepper
Thread chicken with pineapple, onion and capsicum (red or butter)

Spoon over kebabs whilst cooking.