Australian Grilling: A Dance of Flames and Flavours

G'day, grill enthusiasts! I've been on a perpetual quest to taste and learn about the world's best barbecues. From Texas pits to Argentine grills, I've had them all. But, there's something indescribably unique about the Australian grilling style. Today, with a little sprinkle of wisdom from, let me take you on a smoky journey Down Under.

Australian Lamb Chops with Bush Tomato Relish


  • Lamb Chops: 4
  • Olive Oil: 2 tbsp
  • Fresh Rosemary: 1 sprig, finely chopped
  • Garlic: 2 cloves, minced
  • Salt and Pepper to taste

Bush Tomato Relish:

  • Bush Tomatoes: 200g
  • Brown Sugar: 2 tbsp
  • White Vinegar: 2 tbsp
  • Salt to taste


  1. Marinate the lamb chops in olive oil, rosemary, garlic, salt, and pepper. Let them sit for at least an hour.
  2. Preheat your grill to a medium-high heat.
  3. For the relish, combine bush tomatoes, brown sugar, vinegar, and salt in a pan. Cook until you achieve a jam-like consistency.
  4. Grill the lamb chops for 3-4 minutes each side or until they're cooked to your preference.
  5. Serve hot with a generous dollop of bush tomato relish.

Tasting Notes: The lamb, tender and juicy, carries a hint of rosemary's freshness, perfectly complemented by the tangy and slightly sweet bush tomato relish.

Grilled Barramundi with Lemon Myrtle Drizzle


  • Barramundi Fillets: 2
  • Olive Oil: 2 tbsp
  • Lemon Myrtle: 1 tsp, ground
  • Salt and Pepper to taste
  • Fresh Lemon: for serving


  1. Brush barramundi fillets with olive oil, sprinkle with lemon myrtle, salt, and pepper.
  2. Preheat your grill to medium heat.
  3. Place fillets skin side down and grill for about 4 minutes. Flip and grill for another 3 minutes.
  4. Serve immediately with fresh lemon wedges.

Tasting Notes: Barramundi's buttery meat pairs beautifully with the citrusy zing of lemon myrtle, offering a true taste of the Australian coast.

Extra Grilling Tips:

  1. Hardwood Charcoal: For that authentic Aussie flavour, use hardwood charcoal instead of briquettes.
  2. Rest Your Meat: After grilling, let your meat rest for a few minutes. It helps in retaining the juices.
  3. High and Fast: Australian grilling often favours high heat and quick cooking, ensuring the meat remains tender inside.
  4. Marination Matters: Infuse Australian botanicals like wattleseed or macadamia oil into your marinades for that unique Aussie touch.
  5. Clean Your Grill: A clean grill prevents flare-ups and sticking. It also ensures the pure taste of the food stands out.

Grilling is not just cooking; it's an art, an Australian tradition passed down through generations. So, next time you fire up the barbie, remember these little tips and recipes, and you'll be on your way to a flavourful journey.

Hungry for more? Head over to where the grill never cools, and the flavours are always hot!

Remember, my dear readers, food isn't just about taste. It's about stories, cultures, and the memories we create. Always cherish every bite and every moment. And if you're ever in need of culinary inspiration, you know where to find me – Happy cooking and happy eating! 🍽️❤️

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