Is the BBQ the answer to the elusive search for an Australian Cuisine?

 

Australia Day brings out our iconic foods of lamingtons, pavlovas, and meat pies – dishes that will continue to be reinterpreted over and over. 

Australian traditional food is the result of Australian history.  It has a foundation of British cooking from the settlers; Asian, European and Middle Eastern ingredients from migrants and travellers; with native Australian ingredients on the rise.  Add some great weather and easy lifestyle, and you’ve got yourself a recipe for distinctly Australian cuisine.

However, the elusive search still goes on. Trying to define an Australian cuisine isn't easy, as I discovered when writing 'ALFRESHCO foreshore flavour' as there are of course many factors to consider, most importantly our outdoor culture.  So for this post, I'm going for the 'barbie' since Aussies have always tried to claim the BBQ as our own where it is considered traditional, if not sacred.

A common factor uniting the barbequing world, whether born in Australia or elsewhere is that it's mainly the men who do the cooking.  And as they do so, they talk.  Richard White, Australian historian and author of 'Inventing Australia', says "Australian men aren't known for their ease at social chat. Beyond the footy scores and house prices, even a soulless electrical grill appears to have the ability to stir genuine yarning and conversation in the way a campfire might once have done."

We've had a tendency for everyday backyard cookout fare  'to cook the food, hot and fast on the grill'.  "We've probably been brought up with the burnt sausage and well-done steak," Australasian BBQ Alliance Co-founder, Adam Roberts, said.  "Whoever was doing the BBQ probably said, 'That's the way I like them'; when in reality they've just stuffed it up."

The Aussie BBQ has evolved; these days tong-wielding enthusiasts are embracing global influences, turning down the heat, and transforming the humble backyard barbie into another excuse to pit mate against mate in healthy competition.

Summarised from ALFRESHCO, foreshore flavour

A Perfect Aussie BBQ

BBQ / grill at Hill End Caravan Park NSW

We have a tendency to use the terms ‘barbecue’ and ‘grill’ interchangeably but in the US the BBQ refers to cooking for a long period at a low temperature, where meats, particularly tough cuts, soak up the smoke and marinade flavours to become very tender and moist. We do favour cuts such as Butterflied Lamb which is served pink and therefore is in between the two. However, grilling which is the opposite approach is most commonly used for everyday backyard cookout fare in Australia: ‘the method of cooking food hot and fast on the grill. “We’ve probably been brought up with the burnt sausage and well-done steak cooked on the barbecue,” Australasian Barbecue Alliance Co-Founder, Adam Roberts, said. “Whoever was doing the barbecue probably said, "That’s the way I like them when in reality they’ve just buggered it up.” ...

The Aussie barbecue has evolved; these days tong-wielding enthusiasts are embracing global
influences, turning down the heat, and transforming the humble backyard barbie into another excuse to pit mate against mate in healthy competition. The final touch which remains however, is a
handful of gum leaves in the fire for that dinky di (authenic) outback flavour.
Less heat, more time — it’s part culinary movement, part sport.
Extract - ALFRESHCO: foreshore flavour

On the other hand, Celebrity chef, Matt Moran, said a BBQ was about showcasing the best summer ingredients - a selection of Aussie beef, lamb and sausages, plus seafood.
"I think we're all pretty traditional on Australia Day.  Most Aussies like to keep it simple - I love the snag rolls with caramelised onions on freshly buttered baked bread roll - it's a memory and taste you can't beat.
 Daily Telegraph, Jan 20 - 'Australia Day 2019'

Caramelised onions 

These are wonderful served cold as an accompaniment to cold meats, pates and terrines or hot with grilled meats. They’re very easy to make at home – you simply cook the onions slowly to caramelise their natural sugars while the brown sugar and balsamic help the process along.

Heat 2 tbsp oil on a grill or in a large frypan over low heat. Add 3 large red or brown onions, sliced and a good pinch of salt and cook slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn. When onions are softened and tinged golden, add 2 tbsp brown sugar and 1-2 tbsp balsamic vinegar.
Cook over low heat for a further 5-10 minutes, stirring occasionally, until caramelised.
Recipe P170 - ALFRESHCO

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