BBQ FAVOURITES WITH PETE EVANS

With summer around the corner, it’s the perfect time to fire up the barbie and plan a national-day menu that both dazzles the tastebuds and indulges our patriotic flavours. We’re thinking Pavlova, lamingtons, prawns, and more! But for want of a flashier treat, we’ve turned to chef, Pete Evans, and asked him to share one of his favourite dishes and his top barbecuing tips to take advantage this summer.

Pete’s no. 1 tip for barbecuing

Always start with the best possible ingredients you can find! What I mean by this is, spend your money on what you can afford – quality rather than quantity is paramount. I love grass-fed meat, or wild caught seafood and organic chicken and vegetables, as not only do they taste better, they are ethically better to eat, too.

Pete’s go-to ingredients to barbecue

Seafood: It’s hard to choose my favourite seafood to barbecue, but I like to use sustainable and local wherever possible and vary it as often as I can; some days I’ll cook prawns, other days whiting, or bream, or kingfish. And don’t forget about local oysters shucked to order or some ceviche.

Meat: You can’t go past Australian grass-fed beef or organic lamb and chicken. You only need 100 grams per person, as opposed to the standard 200 grams portion we are used to receiving and cooking per person. I would rather spend my money on better-quality meat and eat half as much, and then I’d top my plate up with delicious veggies and salad.

Vegetables: I can’t go past barbecuing pumpkin, or sweet potato wrapped in foil and cooked with the lid down – just like an oven – until tender. They’re best served with a tahini or aioli. Corn, asparagus, onion, mushrooms, tomato, capsicum, and fennel are also delicious options.


Pete’s philosophy is; cook with love and laughter – which we think is the perfect sentiment for your summer celebrations this year! Combining his relaxed cooking style with a simple elegance, this dish is bound to whet any Aussie’s appetite.

Enjoy.

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