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How to Create an Aussie inspired BBQ at Home

How to Create an Aussie inspired BBQ at Home

As summer comes to an end in the U.S. and tree-lined streets slowly fill with auburn-hued leaves, friends in Australia are heading for the beaches and planning summer festivities. One tell-tale sign that marks the start of the summer season is the popular Australian Barbeque, affectionately called a “barbie” by Aussies – a tradition that spans cultural immigration and the geography of the continent. With Melbourne often being referred to as Australia’s culinary capital, it’s no surprise that some of the most delectable grilled goods come from this metropolitan melting pot and greater Victoria.

For those who aren’t yet ready to give up the warm weather ambiance or the flavors that the season brings, satisfy summer cravings and wanderlust together by recreating an Australian barbeque at home. From marinated meats, to seared seafood bites, to plant-based options, we’ve rounded up four mouthwatering recipes from popular Victorian-based chefs.


For the Carnivore
Lamb Ribs| Recipe by Scott Pickett of Matilda 159
Located in the Melbourne suburb of South Yarra, travelers will find Scott Pickett’s Matilda 159. “The smoked lamb ribs have become one of the dishes Matilda is known for,” says Chef Scott Pickett. “You can’t beat that smoky flavor that is imparted into these beauties from the BBQ, and the combination of native Australian spices and nuts (pepperberry, wattleseed, macadamia) used in this make it extra special.”

Lamb Ribs

Victorian Pork Chops | Recipe by Andrew McConnell of Trader House
Taking ordinary pork chops to a whole new level, Chef Andrew McConnell infuses intense flavor to grilled pork chops by curating a lemon garlic sauce and adding pickled spring onions. He notes, “I love pork and now only cook with heritage breeds. I find the flavour and quality is superior and the texture is fantastic. In my restaurants and at Meatsmith (our butcher), we work exclusively with heritage breeds of pork, reared locally and passionately in Victoria by Katy Brown at her Glen Eyrie Rare Breeds Farm.”

Baby Snapper Recipe

For the Pescatarian
Baby Snapper in Paperbark | Recipe by Greg Hampton
Garnering fresh baby snapper from Victoria’s Port Phillip Bay, and marinating in native herbs and Brokenwood chardonnay from Beechworth, Chef Greg Hampton uses fresh local ingredients native to the area. “Snapper is an iconic fish in Victoria and the local Indigenous people knew when the best time to catch them was when the local coastal tea tree were in flower, signifying an abundance of the fish in
Port Phillip Bay,” Hampton explains.

For the Vegetarian
Pinchos Marunos (Oyster Mushrooms) | Recipe by Shannon Martinez
No barbie is complete without a kebab of some sort. In this recipe, chef Shannon Martinez makes her veggie kebab using oyster mushrooms and a fine mixture of seasonings including sweet smoked paprika, garlic, turmeric powder, and olive oil. For added complexity, lemon zest and juice can be added to the marinade.


Victoria’s food scene is vast and varied, and not at all limited to barbeque. From street-eats and gastropubs to award winning wineries and farm to table fare, the state’s cuisine is world-renowned and it’s an important part of Victorian culture. “Food for Victorians is more than just a means to an end, so many of us have food as the central point of our lives,” says Chef Scott Pickett.

Culinary acclaim can be traced back to the state’s climate, as it yields fresh produce and zesty spices throughout Victoria’s seasons. “The climate here is quite seasonal, a lot of people assume Australia is always hot, but we have a diverse climate in Melbourne and across the state of Victoria, which means ever-changing ingredients throughout the year,” Chef Andrew McConnell says. Mix this with the new foods, techniques, and spices brought by immigrants from Asia, the Middle East, and Africa, and you have the unique and international cuisine of Victoria.

Be it homestyle favorites or international cuisines, chefs from the city to the countryside are crafting innovative, one-of-a-kind dishes. “We have access to some amazingly unique, high quality producers, providing us with sustainable meats, seafood and fresh produce. We have world-class restaurants and superstar chefs,” Chef Greg Hampton explains. He adds, “The native foods scene is also embraced, increasingly, from people around the city. Not only due to its unique and delicious flavors (not found anywhere else in the world), but also for its connection to the land and sustainable nature.” 

#visitvictoria #aussiebbq



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